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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
On three dates, the halogen analyzer recorder charts were used for two consecutive days without being changed.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
On the halogen analyzer chart dated July 23, the halogen level was not recorded for approximately six consecutive hours. There was no notation of any unusual events in the potable water system for this time period.
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Recommendation:
Ensure that records from the halogen analyzer-chart recorder verify the free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24-hour period since the last inspection of the vessel.
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Item No.:
06
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Site:
Potable Water-Potable Water Production Logs
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Violation:
There was no calibration check recorded for the electronic data recorder prior to July 13, 2010. The vessel had been operating since June 19, 2010.
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Recommendation:
Ensure that the daily, manual comparison test for calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air gaps for the ice machines were not listed on the cross-connection control program. The two backflow prevention devices on the potable water supply lines to the pedicure foot baths were not listed on the cross-connection control program. In addition, the listing of the backflow prevention devices for the vacuum toilets and showers hoses gave no indication of the location or quantity.
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Recommendation:
Include the air gaps used as back flow prevention method are listed in the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were no test results for the reduced pressure assemblies.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
It was unclear from the cross-connection control program where the reduced pressure assemblies on the evaporator high salinity discharges were located.
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Recommendation:
Ensure that the locations of the reduced pressure assemblies on the high salinity discharge discharges are clearly defined.
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Item No.:
08
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Site:
Potable Water-Mechanical Room -- Pools PA1 and PA2
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Violation:
There was no backflow prevention device on the potable water deck tap. There was a hose connected to the tap.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Production Logs
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Violation:
A review of the saved electronic data indicated the halogen level during potable water production. However, there was no indication for several dates at the end of June when potable water production stopped and started.
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Recommendation:
Ensure that the production records include the start and stop times for operation of the evaporators and reverse osmosis units.
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Item No.:
08
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Site:
Potable Water-Medical Center
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Violation:
The 4 showers in the medical center did not have backflow prevention devices installed on the flexible hoses. The hoses were long enough to reach the deck drain and the toilet.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
16
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Site:
Buffet-Garden Cafe Starboard Center Beverage Station
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Violation:
The milk in the bulk milk dispenser was measured at 52 F. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Bar-Wave Pool Beverage Station
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Violation:
The milk in the bulk milk dispenser was measured at 45 F. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Great Outdoor Port Service Line
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Violation:
The breads and Danishes on display were not under the sneeze shield. This was corrected.
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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-Bakery
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Violation:
The bread roll dough baller had a slotted fastener on the plastic roller that flattened the dough balls.
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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:
Galley-Manhattan Hot Galley
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Violation:
The profile strip under the flat grill was loose on the left side.
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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.:
21
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Site:
Buffet-Soda Machine
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Violation:
The soda machine was not six inches above the deck. The deck below the machine was heavily soiled.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Bar-Casino
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Violation:
There was a seam around the bottle display glass and splash shield.
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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:
Galley-Bistro
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Violation:
The control valves in the bain marie technical space were rusted along the with bottom of the technical space.
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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.:
21
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Site:
Galley-Cagney's Steakhouse Grill Area
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Violation:
There was an opening around the drain line of the left deep fryer.
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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:
Galley-Cagney's Steakhouse
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Violation:
There was excess cable coiled in the technical space below the ice cream well.
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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.:
21
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Site:
Buffet-Great Outdoor Port Service Line
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Violation:
The metal floor in the technical space below the handwash station was rusted.
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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.:
21
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Site:
Bar-Maltings
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Violation:
The ends of the insulation on the refrigerant lines were unsealed and absorbent.
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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.:
26
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Site:
Preparation Room-
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Violation:
The vegetable tube for the slicer was soiled with dried detergent.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Manhattan Hot Galley
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Violation:
The loose profile strip under the flat grill was soiled with a small amount of grease.
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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-Garden Cafe Port Service Line
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Violation:
The floor of the technical space for undercounter refrigerator #1 was soiled and there was mold in the drain.
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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:
Bar-Casino
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Violation:
The technical space for refrigeration unit #2 was soiled with milk.
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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:
Bar-Casino
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Violation:
The bottle display shelves and the seam along the splash trim were 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.:
28
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Site:
Galley-Moderno
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Violation:
When activated, water from the drinking fountain splashed onto the staging table for food plating.
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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:
Galley-Cagney's Steakhouse
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Violation:
Two trolleys of clean plates and saucers were stored unprotected.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Buffet-Garden Cafe Mid Center
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Violation:
There was no hot water at the handwash station.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Provisions-Toilet Room 1465 & 1466
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Violation:
The doors to these toilet rooms were not self closing.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Buffet-Soda Machine
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Violation:
The soda machine was not six inches above the deck. The deck below the machine was heavily 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:
Galley-Manhattan Soup Station
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Violation:
There were two unsealed bulkhead penetrations around the two potable water lines in the technical space below the soup well.
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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-Great Outdoor Port Service Line
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Violation:
The passenger side of the service line was not coved at the deck/bulkhead juncture.
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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:
Buffet-Garden Cafe Port Service Line
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Violation:
There was a gap in the left corner profile at the center plate storage shelf.
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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-Garden Cafe Starboard Extension Service Line
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Violation:
The water control valve for the handwash station in the technical space below were mounted to close to the deck, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Buffet-Garden Cafe Starboard Midship
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Violation:
There were unsealed openings in the bulkhead around the water lines for the handwash station.
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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:
Buffet-Garden Cafe Port Forward
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Violation:
The bulkhead was damaged to the right side of the handwash station.
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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:
Galley-Bistro
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Violation:
There was excessive cement on the tiles in front of the coving.
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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:
Galley-Cagney's Steakhouse Grill Area
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Violation:
There was an open electrical line penetration at the left side of both fire screen doors.
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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.:
34
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Site:
Buffet-Garden Cafe Dishwash
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Violation:
There was excessive water and foam coming from the drain below the glasswash machine.
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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.:
34
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Site:
Dining Room-Cagney's Steakhouse
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Violation:
The drain line for the starboard aft cold well was not directed to a deck drain.
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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.:
34
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Site:
Buffet-Great Outdoor Starboard
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Violation:
There was a leak in the refrigerant line in the technical space for undercounter refrigeration #1.
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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.:
34
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Site:
Provisions-Vegetable Storage #2
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Violation:
There was water dripping from the deckhead to the deck and down the bulkhead at the left front of the room.
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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.:
34
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Site:
Galley-Potwash
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Violation:
There was a water leak at the chemical dispenser above the wash sink of the three compartment sink.
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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:
Bar-Moderno
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Violation:
There was insufficient lighting in the wine store area.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Galley-Moderno
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Violation:
There was insufficient light at the dirty end of the port hood type dishwash machine.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There were two exits from the women's changing room. There was no way to exit these doors without bare hand contact. There were toilets in the changing room.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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