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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The daily shock halogenation was not conducted correctly on several occasions: (1) for Port Jacuzzi #1, from 1 to 9 November the chart recorder records indicated the halogen levels were not maintained above 10 ppm for at least one hour; (2) for Center Jacuzzi #2, on 17, 18, and 20 November the chart recorder records indicated the halogen levels were not maintained above 10 ppm for at least one hour; and (3) for Starboard Jacuzzi #3, on 3 November the halogen concentration was less than 10 ppm for the last 20 minutes of the shock halogenation.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The shepherd's hook was tied with rope to the forward staircase in two separate locations. This did not make the shepherd's hook easily accessible during an emergency.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Secondary Anti-Entrapment Device
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Violation:
All four whirlpools had massage pumps that drew water from the tub under suction and recirculated it back to the tub. Each whirlpool had two suction drains less than 3 feet apart for the massage pumps with ASME A112.19.8 anti-entrapment drain covers, but there were no secondary anti-entrapment devices, such as a safety vacuum release system (SVRS) or automatic pump shut-off system (APS), on the pump.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
16
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Site:
Pantry-Main Bar
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Violation:
The time control plan for milk and other potentially hazardous foods and drinks did not have set-up and discard times or identify the counter and cold well as being on time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-La Terrazza
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Violation:
During breakfast service, a tray of hot cut tomatoes was on the counter with no discard label. The time control plan for the area stated that potentially hazardous foods on counters would be labeled with discard times.
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Recommendation:
Label with discard times containers of food on time control on counters of a food preparation area (e.g. lido galley) even if the outlet is open less than 4 hours. Follow your posted time control plan.
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Item No.:
16
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Site:
Pantry-Panorama
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Violation:
The milk container next to the espresso machine had a time control label with set-up and discard times but there was no time control plan in the area.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The complete cooling of steamed vegetables cooked on 23 November and of mixed vegetables prepared on 21 November was not documented in the cooling log. Only the initial temperatures were logged.
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Recommendation:
Ensure 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. Ensure 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.:
19
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Site:
Buffet-Staff Mess
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Violation:
Plates and bowls out for consumer self-service were uncovered and unprotected on the buffet counter.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-La Terrazza - Bread Station
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Violation:
Two bowls of bread had no serving utensils.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Pantry-Crew Bar
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Violation:
A stool seat was stored on top of a case of soda cans.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Deck 3 - Tea Store
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Violation:
Numerous boxes of tea were stored stacked on the deck.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
There were loose and protruding cloth fibers from the woven dough sheeter belt at the food contact surfaces.
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Recommendation:
Ensure that fibers are removed to prevent contamination.
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Item No.:
21
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Site:
Pantry-Captain
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Violation:
The electrical cords for the espresso machine were not suspended above the counter making cleaning difficult.
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Recommendation:
Shorten and/or support the electrical cords above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Pantry-Crew Bar
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Violation:
The undercounter warewasher was posted out of service. Staff stated that the machine was out of order for an undetermined period of time not less than one week.
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Recommendation:
Repair the warewasher.
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Item No.:
22
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Site:
Galley-La Terrazza Dishwash
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Violation:
The data plates of both hood-type warewashers were peeling off, making them difficult to read.
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Recommendation:
Repair the data plates.
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Item No.:
26
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Site:
Buffet-Staff Mess
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Violation:
At least five plates out for consumer self-service were soiled with food residues.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The dispensing ports of the previously cleaned juice machine had heavy build-ups of old juice.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Captain
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Violation:
The milk tube inside the milk compartment of the espresso machine was soiled with old milk. The machine seemed to be previously cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-La Terraza - Hot Line
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Violation:
The inside of the undercounter hot holding cabinet was soiled. Previously cleaned plates were stored in the cabinet. This was noted on the previous inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Seishin Sushi Counter
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Violation:
On the food employee side of the counter, at least four of the china plates stacked wet were also soiled with food residues.
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Recommendation:
Ensure 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:
Pantry-Captain
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Violation:
The counter under the espresso machine was soiled with dirt, dust, and old coffee grounds.
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Recommendation:
Ensure 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:
Buffet-La Terraza - Hot Line
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Violation:
Previously cleaned plates were stored inside the soiled undercounter hot holding cabinet. This was noted on the previous inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Other-Seishin Sushi Counter
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Violation:
On the food employee side of the counter, at least 12 china bowls were stored stacked and dripping wet. Also, at least four melamine plates had remnants of stick-on labels on the back side.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Completely remove from plates the manufacturer's stick-on labels to allow for easy cleaning and sanitizing.
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Item No.:
28
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Site:
Provisions-Deck 3 - Consumables & Durables Locker (Forward)
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Violation:
Numerous boxes of glasses, cups, gloves, food plastic film, among others were stored stacked on the deck. Pots were also stored on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-
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Violation:
The trash bin of the handwashing station at the entrance of the galley was inaccessible and blocked by a sanitizer dispenser counter.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-La Terrazza Dishwash
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Violation:
Both dispensing pipes of the bulkhead-mounted sanitizer dispenser were partially blocking the handwashing sink in the soiled drop-off area.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
32
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Site:
Pantry-Main Bar
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Violation:
The garbage bin had no lid exposing the food remnants inside.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The deckhead panels above the ice cream machine were soiled with food splash.
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Recommendation:
Ensure 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-La Terrazza
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Violation:
The deckhead-mounted smoke detector over the food preparation table next to the pizza oven was heavily soiled with grease.
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Recommendation:
Ensure 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-La Terrazza
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Violation:
The handsets of the bulkhead-mounted phones at the pizza station and dishwash area were heavily soiled with dry debris.
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Recommendation:
Ensure 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:
Buffet-La Terrazza - Hot Line
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Violation:
There were openings to the plenum between the deckhead panels of the food employee side of the buffet hot line. The plenum was heavily soiled with dust.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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-
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Violation:
The handset of the bulkhead-mounted phone at the oven station had electrical tape around it, creating seams and gaps on the tape that were difficult to clean.
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Recommendation:
Ensure equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Preparation Room-Corridor
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Violation:
The handset of the bulkhead-mounted phone was heavily soiled with dry debris.
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Recommendation:
Ensure 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:
Provisions-Deck 3 - Consumables & Durables Locker (Forward)
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Violation:
Single-service, single-use, and other galley utensils, such as glasses, cups, gloves, food plastic wraps, pots, and cutlery were stored in this locker in and out of their original packaging. The decks were heavily soiled, bulkheads and deckhead had exposed insulation, and many pipes and cables were exposed on the deckhead. Cabling and piping on the deckhead was soiled with dust.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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.:
36
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Staff Mess - Beverage Station
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-La Terrazza - Beverage Station
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-La Terrazza - Pizza Station
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Violation:
The light intensity was less than 110 lux behind and around the pizza oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Stars
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Violation:
The light intensity was less than 110 lux to the right of the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Casino
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Captain
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Pantry-Crew Bar
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Violation:
A large basket with bingo cards and game accessories and a box with microphones, remote controls, and other equipment were stored on top of the prewash table.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
A fruit fly was over the dough sheeter belt.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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