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Item No.:
08
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Site:
Potable Water-Deck 10 Pool Machinery Room
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Violation:
There was a small diameter potable water line on the far side of the compensation tank that was not painted or 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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
In the cross-connection control program, there were many entries that did not include the plumbing connection/system component. A few entries were missing the location.
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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.:
16
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Site:
Bar-Java
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Violation:
The coffee machine milk was on the time as a public health control plan. The milk was 55 minutes past the 4-hour discard time. The milk was measured at 42 F. The milk was discarded.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
17
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Site:
Galley-Cold Pantry
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Violation:
There was no cooling log entry for the roasted eggplant that was used to make the eggplant dip that was in the walk-in refrigeration unit.
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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 from the date the food was placed in the cooling process.
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Item No.:
18
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Site:
Galley-Aqua Breakfast Galley
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Violation:
There was a pan of raw turkey sausage over a pan of cooked corned beef in the walk-in refrigeration unit. 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:
Galley-
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Violation:
The bulk rice bin was damaged, resulting in a hole. This was corrected.
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Recommendation:
Ensure that bin covers are maintained in good condition to protect the food inside the bin.
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Item No.:
21
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Site:
Dining Room-Venetian Pantry
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Violation:
There was a hole in the dry stores locker where the lock bracket was missing.
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Recommendation:
Replace the lock bracket or seal the hole.
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Item No.:
26
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Site:
Bar-Bimini and Gatsby
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Violation:
The backflow prevention device could not be located for the carbonators.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
27
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Site:
Bar-Java
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Violation:
The insulated lines under the juice rack/well were wet and covered in mold.
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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:
Galley-Cold Pantry
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Violation:
There was mold in the technical compartment for refrigeration unit 5.
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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.:
30
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Site:
Galley-Le Bistro
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Violation:
A "WASH HANDS AFTER USING THE TOILET" sign was not posted in the toilet room on the bulkhead adjacent to the toilet room door.
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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.:
30
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Site:
Galley-Aqua Wine Bar
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Violation:
A "WASH HANDS OFTEN" sign was not posted over the handwash sink. This was corrected.
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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:
Room Service-
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Violation:
The door frame channel was open at the locking pin recess.
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Recommendation:
Seal the locking pin recess in the door frame.
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Item No.:
33
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Site:
Bar-Pool
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Violation:
The area above the middle port liquor display was open to the deckhead above.
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Recommendation:
Close the area above the liquor display.
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Item No.:
36
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Site:
Buffet-Crew and Officer's Mess
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Violation:
The coating was damaged/loose on the bulbs over the buffets. Some of the bulbs were not coated to be 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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