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Item No.:
08
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Site:
Buffet-Starboard and Portside Coffee Stations
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Violation:
There were no backflow prevention devices on the potable water lines supplying the coffee machines or the ice tea unit.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water lines supplying the chemical feed tanks at the chlorine stations were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Variance
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Violation:
A variance for the vessel not requiring them to backwash the whirlpool/spas and dump the water daily was approved. However, the vessel did not have an approval letter or the variance it applied for.
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Recommendation:
Ensure the approval letter and the variance are maintained on the vessel.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The records indicated that the free halogen was raised to over 10 ppm at the end of each day. However, the records did not indicate how long the free halogen level was over 10 ppm.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Pelican Pool
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Violation:
It was not clear if the drain cover on the single gravity drain for this pool met the ASME/ANSI A112.19.8M standard.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plans
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Violation:
The time as a public health control plans did not list the units or areas that were on time control in the main galley, bellbox and the lido buffet.
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Recommendation:
Ensure the time as a public health control plan reflects the food operation.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
According to the cooling log, there were several items placed inside the blast chiller that were below 140 F at the start of the cooling process. The cooling log instructions indicated that the maximum start temperature was not to exceed 140 F.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Buffet-Beverage Station
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Violation:
The length of the bulk milk dispensing tube was longer than an inch. This was corrected.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Food Service General-Ovens
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Violation:
There were slotted fasteners inside the ovens.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth, non-corroding fasteners.
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Item No.:
20
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Site:
Food Service General-Food Contact Sealant
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Violation:
The sealant used on the food contact surfaces of the slicer was 3M DP110 Scotch Weld Epoxy adhesive. This sealant was not approved for use on food contact surfaces.
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Recommendation:
Ensure the sealant used on food contact surfaces is approved for use on food contact surfaces.
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Item No.:
20
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Site:
Galley-Lido Buffet Pantry
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Violation:
The length of the bulk milk dispensing tube was longer than an inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Sabitini
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Violation:
There were a few chipped bowls stored inside the cabinet.
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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.:
21
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Site:
Buffet-Portside and Starboard Carving Stations
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Violation:
The heating bulbs at the carving stations were peeling.
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Recommendation:
Replace the heating bulbs.
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Item No.:
22
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Site:
Other-Pizzeria
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Violation:
The large plates were overlapping each other inside the dishwash machine.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 14 Warewash
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Violation:
The rinse curtain inside the dishwash machine was soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
There was a soapy residue inside the potwash machine at the completion of the cycles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
There was a soapy residue inside the potwash machine at the completion of the cycles.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Buffet-Starboard Coffee Station
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Violation:
The inside of the technical compartment under the coffee station 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.:
29
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Site:
Bar-Lido Bar
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Violation:
The handwash station was blocked by beer buckets and a few dirty glasses and used beer bottles.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Bar-Grill Bar
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Violation:
There was not a "WASH HAND OFTEN" sign posted at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck was soiled under technical compartment 047430A T4719.
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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:
Food Service General-Decks
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Violation:
There was recessed and missing deck grout and broken deck tiles throughout the food preparation areas, especially around the scuppers in the main and lido galleys.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Threshold to Galley
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Violation:
There was standing water at the threshold between the buffet and the galley.
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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.:
34
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Site:
Galley-
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Violation:
There was a leak at the drain line in the technical compartment for the baine marie next to grill 047430A T4719.
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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.:
37
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Site:
Galley-Soup Station
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Violation:
There was an excessive amount of condensate collecting on the deckhead above the right tilting kettle.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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