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Item No.:
08
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Site:
Food Service General-
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Violation:
Non-continuous pressure-type backflow preventers were installed on the water lines supplying the ice machines.
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Recommendation:
Install continuous pressure backflow prevention devices at these locations.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
Some of the combination oven spray hoses with backflow prevention devices were identified in the written comprehensive cross-connection control program listing. Some of the combination ovens on Deck 12 were not listed. In addition, not all of the Watts 288A devices listed in the comprehensive cross-connection control program identified the equipment to which it was attached. In some cases, the document listed only general location (e.g., deck and area).
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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.:
10
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Site:
Potable Water-Sedimentation Test
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Violation:
For the period since the last inspection, the ship's staff conducted and documented sedimentation tests for the granular filter media for whirlpool spas. However, the description of the test indicated the samples were collected from the top layer of the media rather than the required core samples.
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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:
Housekeeping-In-Cabin Whirlpools
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Violation:
According to the ship's records, for the 15-day voyages, the whirlpools were sanitized each week (7 days) and then again at turnaround, which was 8 days later.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
18
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Site:
Provisions-Dairy Box 4210
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Violation:
Raw shell eggs were stored over boxes of pasteurized eggs. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-
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Violation:
The opening for the domed lids used to cover the sliced bread was facing forward. This was corrected.
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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.:
20
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Site:
Galley-Deck 6 Garde Manger
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Violation:
There was loose soft sealant on the back plate of the slicer.
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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:
Food Service General-
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Violation:
There was an excessive amount of sealant under the grills.
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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:
Buffet-Officer's Mess
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Violation:
The inside surfaces of the cabinet under the handwash sink were constructed of raw wood. There was a gap between the bottom of the cabinet and the bulkhead.
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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:
Buffet-Deck 14 Horizon Court - Coffee Station (STBD)
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Violation:
There were round sections of raw exposed wood on the inside surfaces of the beverage station doors.
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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:
Bar-Casino
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Violation:
There were large openings in the back of the technical compartments for refrigeration units 065115A and B.
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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:
Other-Hamburger Grill and Pizzeria Bus Stations
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Violation:
The wood counters were worn.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Warewash
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Violation:
There was no data plate on the glasswash unit.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
27
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Site:
Food Service General-
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Violation:
There was grease or dark color liquid running down from under the grills. It appeared that this grease/liquid was coming from inside the technical areas of the grills.
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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.:
28
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Site:
Other-Deck 5 Dining Room Locker 5305
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Violation:
The bottom shelf was too close to the deck resulting in equipment being stored less than 6 inches from the deck. Heaters used to heat water were stored directly on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Hamburger Grill Pantry
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Violation:
The hood cleaning cabinet was over a preparation counter. The cabinet was not leak-proof and the chemical container was not spill-proof.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Other-Deck 6 Food Employee Toilet Room-Men's and Women's
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Violation:
There were no "wash hands after using the toilet" signs posted. The door for the women's toilet room was not self-closing.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Other-Deck 6 Food Employee Toilet Room-Men's and Women's
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Violation:
The deck/bulkhead junctures were not coved. The grout was worn in the women's toilet room.
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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.:
33
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Site:
Food Service General-
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Violation:
There were cracked deck tiles and recessed grout throughout the food 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.
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Item No.:
33
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Site:
Other-Hamburger Grill
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Violation:
There was loose sealant between the bulkhead tiles and the fire shutter tracks.
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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:
Other-Deck 5 Dining Room Locker 5305
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Violation:
There was carpeting on the deck. This locker was used to store clean equipment.
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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:
Bar-Grill
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Violation:
The deck and bulkhead at the entrance to the bar were slightly damaged.
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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.:
33
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Site:
Other-Hamburger Grill and Pizzeria Bus Stations
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Violation:
The deck/bulkhead junctures were not coved. There was a seam between the deck and the bulkhead.
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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:
Other-Foyer Between Pizzeria Pantry and Pizzeria
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Violation:
The deck/bulkhead juncture was not coved. There were uncovered sections of wood on the bottom portion of the bulkheads under the storage cabinet. There was a seam between the uncovered sections of wood and the deck.
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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). 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.:
34
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Site:
Galley-Dishwash Area
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Violation:
There was a drip at the handwash sink faucet when the water was turned off.
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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-Deck 5 Warewash Area
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Violation:
There was condensate on the air conditioning vent at the soiled end of the dishwash area.
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Recommendation:
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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Item No.:
41
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Site:
Ventilation-Condensate Collection Drain Pan
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Violation:
The condensate collection drain pans for AC units 6061 and 6041 were dirty.
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Recommendation:
Ensure that air handling units are kept clean.
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