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Item No.:
08
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Site:
Potable Water-Oasis Spa
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Violation:
The backflow prevention device on the steam generator was leaking.
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Recommendation:
Replace the backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Cross1Connection Control Program
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Violation:
The backflow prevention devices for the cabin and public toilets were not listed on the cross1connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing. Ensure that all connections to the potable water system and the method of protection are listed on the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
There was no documentation for the drying and curing of the coating used in the potable water tanks. The coating, Interline 925, is approved for potable water tanks.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
08
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Site:
Room Service-Deck 10 Bell Box
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Violation:
A leak was noted at the left backflow prevention device under the preparation sink.
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Recommendation:
Replace the backflow prevention device.
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Item No.:
08
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Site:
Food Service General-
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Violation:
There were a few water boiler in food and housekeeping pantries where the potable water line was not fitted with a backflow prevention device.
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Recommendation:
Install a continuous pressure backflow prevention device on the potable water line to these boilers.
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Item No.:
11
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Site:
Medical-
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Violation:
The documentation of initial, 24-hour and 48-hour verbal interviews with asymptomatic close contacts of crew members with gastrointestinal illness was not consistent.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Ensure that the verbal interviews are documented.
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Item No.:
16
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Site:
Buffet-Orangery Grill
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Violation:
The time control plan indicated that all foods were to be cooked to above 63C.
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Recommendation:
If a cooking temperature is referenced, it should be specific for each animal product per section 7.3.4.1.1 of the operations manual or should be at least 74C.
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Item No.:
19
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Site:
Buffet-Orangery Buffet Stations
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Violation:
There was a gap of approximately 5 inches between the side shields and the front shields of the buffets.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Galley-Deck 8 Cafe Bordeaux
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Violation:
The metal panel in the oven was heavily corroded.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The inside surface of the left potato peeler hatch was painted. There was no indication on the can of paint that it was approved for use on food contact surfaces.
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Recommendation:
Remove the paint on the inside of the potato peeler hatch. Ensure that all coatings used on food contact surfaces are approved for that use.
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Item No.:
21
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Site:
Bar-Crystal Bar
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Violation:
An opening was noted in the technical compartment under the dipper well, making cleaning difficult.
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Recommendation:
Seal the opening.
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Item No.:
21
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Site:
Buffet-Orangery Grill
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Violation:
There were a number of exposed wires and cables in the technical compartment of the fryer that made cleaning difficult.
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Recommendation:
Enclose the wires and cables in a smooth conduit.
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Item No.:
27
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Site:
Buffet-Orangery Grill
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Violation:
Old grease residue was noted in the technical compartment of the fryer.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Orangery Beverage Station
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Violation:
The technical compartment under the juice dispenser was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Orangery Grill
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Violation:
Peeling sealant was noted along the deck on the left side of the right grill station, making cleaning difficult.
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Recommendation:
Remove the peeling sealant and replace as necessary.
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Item No.:
33
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Site:
Buffet-Orangery Grill
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Violation:
The shutter door compartment was soiled with grease and dust.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Sidewalk Cafe
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Violation:
The shutter door compartment was soiled with grease and dust.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Officer's Mess
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Violation:
The deck drains under the cold stations were soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-
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Violation:
The bulkhead-deck juncture at the soiled drop-off was not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
34
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Site:
Buffet-Sidewalk Cafe Pantry
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Violation:
The water pressure at the water fountain was insufficient.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 6 Pastry
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Violation:
The light in the bottom compartment of the stack oven was not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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