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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices installed on the potable water lines to the sink in the photo lab were not listed on the cross-connection 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.
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Item No.:
08
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Site:
Potable Water-Mickey Pool Machinery Room
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Violation:
There was blue tape with white arrows on some of the recirculation lines (non-potable) in the machinery room. Other recirculation lines in the room had yellow tape with black arrows.
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Recommendation:
Remove the blue tape from the non-potable water lines.
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Item No.:
11
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Site:
Medical-Close Contact Interviews
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Violation:
On the 11/12-15/09 cruise, there was one close contact of a crew member with gastrointestinal illness who was only followed for 24 hours following the onset of symptoms of the ill crew member. The staff member did not know that the close contacts were to be followed for 48 hours.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
19
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Site:
Provisions-Fish and Seafood Refrigeration
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Violation:
There was evidence that water had been leaking from the seam of the deckhead panel above and dripping onto the stored boxes below. There was frozen liquid on the exterior of the boxes.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Service Lines
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Violation:
The sneeze shields did not fully protect the foods displayed on the consumer side of the service lines.
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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-Trident Hot Galley
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Violation:
There was weld splatter and raised welds on the interior corner surface of tilting kettle #359, creating a rough surface.
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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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Buffet-Portside Service Line
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Violation:
The portside hot tops were damaged, creating a rough surface.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Food Service General-
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Violation:
A few pieces of equipment had loose, peeling, or excessive sealant in the equipment seams.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Room Service-Bellbox
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Violation:
There was loose and peeling steam pipe insulation in the technical compartment of unit #103.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Parrot Cay
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Violation:
A few of the undercounter decorative tile door panels were damaged.
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Recommendation:
Repair the door panels.
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Item No.:
21
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Site:
Pantry-Palo's
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Violation:
There was excessive steam emanating from the combination oven and condensate was forming on the interior of the ventilation hood. The condensate was dripping and pooling onto the counter and deck below.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Pantry-Diversions
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Violation:
The pipe for the water supply line to the espresso machine was in contact with the counter surface behind the machine.
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Recommendation:
Secure the water supply line so that it does not interfere with the counter cleaning operations.
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Item No.:
21
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Site:
Bar-Diversions
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Violation:
Below the dump sink to the left of the beer taps, there was excess paint and sealant throughout the lower area of the compartment. The paint and sealant on stainless steel surfaces was peeling. There were also excess cables in the compartment that had peeling paint on them.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
33
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Site:
Bar-Diversions
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Violation:
The deck/cabinet juncture was not coved at the buffet counter.
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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.:
33
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Site:
Galley-Palo's
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Violation:
The deck/cabinet and deck/bulkhead junctures were not coved in all areas of the show galley. Some locations had coved tiles, but the cove surface was not flush with the deck tiles. Some areas of the back galley were not coved.
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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.:
33
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Site:
Food Service General-Bain Marie Units
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Violation:
The decks in the technical compartments for many of the bain marie units were very rough and had limited access for cleaning.
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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-Parrot Cay
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Violation:
There was soft sealant between the cove piece and the deck juncture.
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Recommendation:
Use hard sealant to seal open seams at the deck and coving junctures.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was excessive and peeling sealant on the bulkheads and deckheads in numerous areas.
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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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Soft sealant was used as the coving material at the deck/bulkhead juncture below the 3-compartment sink.
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Recommendation:
Use hard sealant to seal open seams at the deck and coving junctures.
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Item No.:
33
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Site:
Provisions-Vegetable Freezer
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Violation:
There was an seam along the upper portion of the deckhead/bulkhead profile strip to the right of the condenser.
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Recommendation:
Close the seam.
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Item No.:
33
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Site:
Galley-Dry Store
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Violation:
There space between the cove tiles and the deck tiles was recessed.
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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:
Food Service General-Decks
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Violation:
The decks in the galleys, food pantries, deck pantries and bar pantries were difficult to clean due cracks, chips, and peeling surfaces especially around equipment foundations, gutter ways, and deck/bulkhead junctures.
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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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Poultry Freezer
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Violation:
There was excessive and peeling sealant around the deckhead mounted light fixture to the right side of the pillar.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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:
Preparation Room-Fish
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Violation:
Soft sealant was used as the coving material at the deck/bulkhead juncture below the 3-compartment sink.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. 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:
Provisions-Fish and Seafood Refrigeration
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Violation:
A deckhead panel on the left side of the entry door was separated at the seam. There was evidence that water had been leaking from the seam and dripping onto the stored boxes below. There was frozen liquid on the exterior of the boxes.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
37
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Site:
Galley-Glasswash Machine
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Violation:
The ventilation hood was not capturing all steam from the soiled end of the machine and condensation was forming on the deckhead above the soiled rack landing.
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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. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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