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Item No.:
*
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Site:
*General Comment-Recordkeeping
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Violation:
The records for medical, potable water, recreational water, pest management, and housekeeping were thorough and complete.
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Recommendation:
Keep up the good work!
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Item No.:
10
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Site:
Recreational Water Facilities-Aft and Main Pool Fountains
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Violation:
These two pools each had a decorative fountain that overflowed into the pools. The water for the fountains came from the pools. There were no spraying or jetting features, but there was a waterfall effect on each fountain, which meets the definition of an interactive recreational water facility. The turnover rates were 3 hours and 35 minutes for the main pool and two hours and 30 minutes for the aft pool.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
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Item No.:
16
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Site:
Bar-Lobby Bar
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Violation:
The time control plan for the sour mix (potentially hazardous food) was not posted in the bar.
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Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
19
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Site:
Buffet-Grand Buffet Line
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Violation:
Most of the sneeze guards were not effective in protecting against contamination of the food items. This was observed where the sneeze guards were positioned on the decorative gold stands.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Forward Starboard Beverage Station
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Violation:
The length of the half-and-half dispensing tube was greater than 25 millimeters (1 inch).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The dough sheeter was out of order since 6 October. Staff showed the inspector documentation indicating a new machine will be delivered on 20 December.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils 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-Aft Dishwash
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Violation:
Large plastic waiter serving trays were being loaded into the conveyor dishwash machine which resulted in some of the trays falling on top of one another as they moved through the machine. This prevented exposure of all surfaces of the trays to the wash, rinse, and final sanitizing rinse sprays.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Galley-
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Violation:
Two containers of sanitizing solution were stored near the exit from the lido dishwash to the buffet area. One of the solutions measured less than 50 ppm chlorine. A crew member was informed to immediately remake this solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Wine Cellar
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Violation:
Inside the ice machine, the cuber deflector panels were soiled with a brown material. Staff showed the inspector documentation indicating this ice machine was last cleaned on 5 November. All ice machines were cleaned every two months.
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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.:
28
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Site:
Provisions-Room 2 - Supply Room
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Violation:
Boxes of disposable plates and a colander were stored on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck Steward Station Across from Cabin 6-284
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Violation:
Seven glasses were stored in this locker on a shelf on a small tray. The locker was not constructed for clean equipment storage, including soft bulkheads. Cleaning equipment and a large bottle of shampoo were also stored in this locker. The glasses were removed.
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Recommendation:
Do not store clean glasses in the steward station.
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Item No.:
29
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Site:
Buffet-Crew Mess Soiled Drop Off Area
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Violation:
The handwash station was blocked by the open door and large waste receptacle.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times. Reposition the latch holding the door open to increase the area behind the door and provide a smaller waste receptacle which can be stored below the handwash station.
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Item No.:
29
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Site:
Bar-Starboard Pool
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Violation:
Ice was in the handwashing station.
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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:
Room Service-Deck 6
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Violation:
When turned all the way to cold, the temperature of the water at the handwashing sink near the entrance door was 133°F. The temperature could not be reduced any further by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
36
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Site:
Dining Room-Atlantic and Pacific
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Violation:
The light intensity could not be raised to 220 lux at the waiter stations throughout the dining rooms. Staff showed the inspector documentation indicating a technician was onboard on 9 November to correct the issue, but the electrical control panel for the lights was damaged.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Galley-Dishwash Area
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Violation:
A squeegee was stored at the clean end of the dishwash machine. It was immediately moved to the cleaning locker.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Grand Buffet
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Violation:
One fly was observed both at the buffet line and inside the pantry.
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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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