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Item No.:
08
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Site:
Buffet-Lido Stbd Ice Cream Station
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Violation:
The chilled water lines to the soft serve ice cream machine were not labeled or identified as non-potable water.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Water Tank 5 Port/Starboard and Water Tank 6 Center
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Violation:
The sample cock nozzles were not labeled and identified with the tank number.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water lines were not completely striped blue/gray/blue from the evaporators to the chlorine injection point. This was noted on the previous inspection. Many sections had been striped blue/gray/blue since the last inspection, but some large sections were still unmarked. Specifically, the distillate line from the evaporator to the mineralizer was not striped and a large pipe leading to the chlorine injection point was not striped.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Forward Port Potable Water Hose Storage Locker
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Violation:
A significant amount of white residue and other debris was present on the bottom of the locker.
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Recommendation:
Maintain the portable water hose and fitting storage lockers clean and free from an accumulation of debris.
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Item No.:
08
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Site:
Ventilation-Deck 3 AC Fan Room 430
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Violation:
The potable water pipe used to wash the air handling units were not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
19
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Site:
Buffet-Fwd Center Beverage Station
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Violation:
The top lids to both counter mounted ice/water machines were not fully closed, exposing a large opening where debris and other potential contamination could fall into the ice storage compartment.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Buffet-Pizza Station
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Violation:
The cooking stone in the top pizza oven compartment was cracked and chipped at the front corners making it difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
The rough insert wall lining to one of the potato peelers was cracked and torn.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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-Hot Galley
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Violation:
Heavy steam was escaping the deck mounted combination oven #030112 from the doors and condensing on the deckhead and hood above. According to staff, the door gaskets were worn which allowed the steam to escape. This was corrected.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge for the manual sanitize compartment read 210F when actual readings taken with the crew and the inspector's thermometers read 181F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The bottom right final sanitizing rinse nozzle to the in-use rack dishwash was not producing an effective spray pattern when examined. This was corrected during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
During active loading of metal plate covers into the in-use flight type machine, the covers were placed too close together. This placement prohibited the spray cycles from effectively contacting the surface area of the plate covers.
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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.
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Item No.:
22
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Site:
Housekeeping-Hallway Outside Deck 3 AC Fan Room 430
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Violation:
Two trays of soiled food service articles from housekeeping were stored on the deck in the hallway to the fan room.
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Recommendation:
Do not store soiled food service equipment on the deck.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge for the manual sanitize compartment read 210F when actual readings taken with the crew and the inspector's thermometers read 190F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Approximately, 50 soiled hotel pans were stored on the deck near the soiled landing area. The soiled staging area was full of soiled pots and pans. Additional deckstands were brought in to accommodate the overflow of soiled equipment.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Buffet-Port Beverage Bar Service Station
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Violation:
An insect light trap was located directly above a beverage storage counter. No food was located on the counter at the time of the inspection.
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Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles.
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Item No.:
28
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Site:
Buffet-Lido Stbd Ice Cream Station
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Violation:
A insect light trap was located directly above the soft serve ice cream machine. No ice cream was in the machine at the time of the violation.
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Recommendation:
Do not locate insect-control devices over food preparation areas.
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Item No.:
29
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Site:
Pantry-Deck 9 Forward Pantry
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Violation:
The water temperature of the automatic handwash sink was only able to reach 96F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Buffet-Lido Stbd Ice Cream Station
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Violation:
The chilled water lines to the ice cream machine were draped on the deck underneath the machine.
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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.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Water leaking from a supply line to the hood-type potwash machine pooled on the deck below.
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Recommendation:
Ensure decks are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Pool Grill
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Violation:
Deck coving was missing near the entrance to the grill area and to the left of the handwashing station. Also, there were open gaps where the water lines penetrated the bulkhead at this handwashing station.
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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. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Port Beverage Bar Service Station
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Violation:
The deck where the water and drain lines to the handwash station penetrated was rough and not easily cleanable.
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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.
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Item No.:
33
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Site:
Pantry-Lido Port Bar Pantry
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Violation:
An open gap was present where the water line to the back handwash station penetrated the bulkhead.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Lido Stbd Ice Cream Station
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Violation:
The deck where the water lines to the handwash station penetrated was rough and not easily cleanable.
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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.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
Water continuously leaked from a supply line to the hood-type potwash machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Bistro on 5
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Violation:
Light intensity could not be raised to 220 lux of light at the two cold basins on the front counter.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Starboard Beverage Station
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Violation:
Light intensity at the front of the ice/water machine was less than the required 220 lux of light.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Fwd Center Beverage Station
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Violation:
Light intensity was less than the required 220 lux at the self-service area of the counter mounted ice/water machine.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Fwd Center Beverage Station
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Violation:
The deckhead light in back of the port ice machine was burnt out resulting in less than the required 110 lux of light behind the 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:
Bar-Cafe al Bacio
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Violation:
Light intensity behind the 2 espresso machines was less than the required 110 lux of light.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
Heavy steam was escaping the deck mounted combination oven #030112 from the doors and condensing on the deckhead and hood above and was not adequately removed by the hood exhaust system.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Buffet-Starboard Beverage Station
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Violation:
Two fruit flies were observed in the technical compartment below the juice machine.
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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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Item No.:
41
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Site:
Housekeeping-Deck 10 Men's Changing and Sauna Room
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Violation:
The handwash sink in the handicap stall did not have a sign or pictograph advising users to wash their hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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