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Item No.:
08
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Site:
Potable Water-Spa Beauty Salon
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Violation:
There were no air gaps below the vents for the two backflow prevention devices on the hot and cold potable water supply lines to the spa area. There were funnels directly below the vents and the distances between the vents and the funnels were less than two times the diameter of the vent. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Housekeeping-Stateroom Whirlpool Disinfection Records
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Violation:
The documentation for the disinfection of all the stateroom whirlpools had not been completed for 2 and 7 December. According to the staff, the disinfection had been completed, but the forms had not been filled out.
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Recommendation:
Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration, and contact time of the disinfectant. Retain records on the vessel for 12 months.
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Item No.:
16
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Site:
Pantry-Waves
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Violation:
There were two time control plans posted in the bar pantry. One indicated the correct set up and discard times for the canaps and bar service, including milk. The second plan indicated that the set up time for the milk was 01:00 and the discard time was 01:00. However this second plan was for the 24-hour coffee service which occurred in a different bar. The second plan was removed.
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Recommendation:
Ensure the posted time control plans match the procedures for the outlets where they are posted.
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Item No.:
19
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Site:
Provisions-Room 4
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Violation:
A box of seasoned salt and a box of Worcestershire sauce were stored on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Other-Potwash - Deck 4
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Violation:
In the soiled area, two deep fryer pans had handles with large cracks, making cleaning difficult.
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Recommendation:
Ensure 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.:
24
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Site:
Buffet-Terrace Cafe - Cold Service Line
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Violation:
The bucket of sanitizing solution measured less than 50 ppm chlorine. The solution was immediately remade.
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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.:
28
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Site:
Galley-Terrace Cafe - Dishwash Area
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Violation:
Two trolleys of inverted clean platters were stored below the clean landing table of the glasswash machine. One trolley had large platters which extended over the edge, exposing approximately 75 millimeters (3 inches) to be splashed from the water on the deck below.
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Recommendation:
Reposition the partitions of the trolleys so large platters can be completely protected. 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.:
31
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Site:
Galley-Cleaning Locker - Outside Potwash
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Violation:
Two bottles of Oxivir Five 16 were stored in the cleaning locker. Staff stated this solution was to be used for guest's tables and soft surfaces in the Terrace Cafe.
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Recommendation:
Do not store Oxivir Five 16 in galleys. Recommend storing the disinfectant in a designated dining room storage locker or waiter station that is labeled for storing such product.
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Item No.:
33
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Site:
Room Service-F.S.D. 5.5.17
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Violation:
The locking mechanism was missing in the door, exposing a hole. During the inspection, the hole was covered.
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Recommendation:
Replace the locking mechanism or cover the hole.
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Item No.:
33
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Site:
Galley-Jacques
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Violation:
To the left of the utility sink on JQ working counter #4, the vertical profile strip was loose, creating a seam.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Room Service-Ice Machines Area
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Violation:
The light intensity was less than 110 lux to the right of ice machine #3.
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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:
Galley-Terrace Cafe - Outside Potwash Area
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Violation:
A mop and dust pan were stored against the bulkhead.
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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.:
40
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Site:
Bar-Waves
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Violation:
The bar was on an open deck and the door from the bar into the pantry was pinned open, which could provide access for flying pests. There was clean equipment stored in the pantry. The door was immediately closed and no pests were found in the pantry. On reinspection one hour later, the door was still closed.
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Recommendation:
Protect entry points where pests may enter the food areas.
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