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Item No.:
21
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Site:
Buffet-Garden Cafe Port Wine Station
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Violation:
The space on either side of the wine dispensing machines was not sufficient for cleaning access on the sides or behind. According to the staff, the cleaner would have to climb on top of the counter and lean over the machines to clean the space behind.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
27
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Site:
Buffet-Garden Cafe Port Wine Station
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Violation:
The tops of the backsplashes on both sides of the wine machines were soiled with dust.
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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.:
20
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Site:
Buffet-Garden Cafe - Conveyor Toasters
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Violation:
There was a slotted fastener on each side of the toaster at the entrance of the conveyor.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
37
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Site:
Galley-Deck 15 Garden Cafe Scullery
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Violation:
Condensate was on the bulkhead and exhaust hood above the soiled end of the port conveyor dishwash machine, on the deckhead air-supply vent between the soiled ends of the two dishwash machines, and on the panel above the soiled entrance of the starboard conveyor dishwash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
28
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Site:
Galley-Deck 14 Garden Cafe
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Violation:
In the storeroom outside the entrance to the galley, there was a vent for the gray water system. According to the staff, this vent was to function as a breather for a gray water line. Single-use and single service items such as plastic film, disposable spoons, paper fry holders, paper trays, and sandwich papers were stored in this room. Clean equipment such as induction woks and cutting boards, and boxes of paper chef's hats were also stored in this room. The vent and attached line were removed and relocated before the end of the inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
24
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Site:
Galley-Deck 16 Haven Potwash
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Violation:
The temperature of the final rinse in the in-use hood-type potwash machine was measured between 150 and 151F with maximum registering thermometers by both the ship's staff and the inspector during two cycles. In addition, a 150/160/170F color-changing thermolabel sticker placed on a pan only changed color in the 150F range.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
21
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Site:
Galley-Deck 8 Cagney's Show
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Violation:
A difficult to clean spring was attached on the bottom, outside of the door for each of the counter-mounted ovens. The springs were removed.
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Recommendation:
Ensure 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.:
27
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Site:
Galley-Deck 8 Cagney's Show
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Violation:
The difficult to clean spring on the bottom, outside of the counter-mounted oven across from the handwashing station was soiled.
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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.:
21
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Site:
Galley-Deck 7 Noodle Bar Show
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Violation:
A difficult to clean spring was attached on the bottom, outside of the door of the counter-mounted oven.
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Recommendation:
Ensure 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:
Galley-Deck 7 Wasabi Sushi Bar
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Violation:
On the yakatori grill, there were difficult to clean gaps and crevices where the heating elements entered the enclosed part of the grill on both sides.
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Recommendation:
Ensure 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. 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.:
27
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Site:
Galley-Deck 7 Wasabi Sushi Bar
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Violation:
On the previously-cleaned yakatori grill, the difficult to clean gaps and crevices where the heading elements entered the enclosed part of the grill on both sides were soiled.
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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.:
27
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Site:
Galley-Deck 7 O'Sheehan's Service Counter
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Violation:
The previously-cleaned toaster on the back counter was soiled in the bottom, back of the machine.
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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.:
18
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Site:
Galley-Deck 7 O'Sheehan's
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Violation:
Inside the walk-in refrigerator, a hotel pan of raw turkey burgers was stored above a pan of raw beef burgers. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Dining Room-Sabor - Aft Waiter Station
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Violation:
The waiters stored two trays of soiled items on the clean counter, adjacent to clean trays of food to be served to guests. The trays were immediately moved.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of order, and staff reported this occurred last night. A work order was in place.
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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.:
21
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Site:
Galley-Dishwash
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Violation:
The waiter trays stored in this area were very worn and were peeling and scratched.
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Recommendation:
Ensure 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.:
24
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse of the in-use glasswash machine was measured at the utensil surface temperature to be 145-154F by the inspector's and ship's maximum registering thermometers during 5 evaluation cycles of the glasswash machine. Two180F color-changing thermolabels affixed on the upper spray arm and left spray arm did not turn black, indicating that the temperature did not reach 180F. The inspector measured the sanitizing final rinse with a thermocouple as well, and the temperature measured 140-146F. The technician adjusted the temperature of the booster pump, and the temperature was measured above 160F at the utensil surface, and both thermolabels turned black.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
08
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Site:
Galley-Deck 7 - Tropicana Pantry
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Violation:
The chilled water line to the ice machine was not uniquely identified. This was corrected.
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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.:
21
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Site:
Other-Deck 3 - Dining Room Store Room 06-6-005
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Violation:
Utensils and equipment were stored on galvanized shelving units and the shelves had seams throughout. Staff reported they were undergoing a project to replace all the galvanized shelving and always replaced the shelving when it was corroded.
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Recommendation:
Ensure 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. 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-Crew Mess
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Violation:
A bucket of sanitizing solution had a concentration less than 50 ppm. The sanitizing solution was replaced.
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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.:
21
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Site:
Dining Room-Teppanyaki
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Violation:
The grease drain line to the grease housing of the grills had gaps around the line, and this was soiled with food residue.
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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.:
27
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Site:
Dining Room-Teppanyaki
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Violation:
The grease drain line to the grease housing of the grills had gaps around the line, and this was soiled with food residue.
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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.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
On 1/7/15 an illusionist (nonfood worker) had an onset AGE symptoms at 1205, but did not report to medical until 1600. This crew member went to the crew mess at 1400 for lunch. On 1/2/15 a food handler had an onset of AGE symptoms at 0700, but did not report to medical until 1045. This crew member went to the crew mess at 0800 for tea. Both crew members received disciplinary action, and the inspector verified this through the documentation. A similar finding was written on the last inspection.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
08
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Site:
Potable Water-Deck 11 - AGE Locker #11-3-004
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Violation:
At the side of the sink basin there was a single supply pipe with a threaded and open end, but there was no backflow preventer installed on the potable water supply line. This was corrected during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
42
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Site:
Children Area-Splash Academy
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Violation:
There were no disposable gloves or sanitary wipes supplied in either of the boys or girls child toilet rooms. Staff provided a supply of each to both toilet rooms during the inspection.
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Recommendation:
Provide a supply of toilet tissue, disposable gloves, and sanitary wipes in each child's toilet facility.
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Item No.:
42
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Site:
Children Area-Splash Academy
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Violation:
The plastic bin labeled clean toys was filled with previously cleaned and dry plastic building block toys. The lower interior surface of the bin was soiled with dirt debris and hair.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition. Ensure staff keep clean the interior surfaces of the toy storage containers.
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Item No.:
08
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Site:
Potable Water-Deck 3 Engine Changing Room
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Violation:
There were four separate potable water pipe connections at the bulkhead, each with a hot and cold tap for connections to clothes washing machines. Two were connected to the clothes washers and no backflow prevention devices were installed on any of the potable water lines. Staff installed appropriate backflow prevention devices to the water connections supplying the two washers during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Listing
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Violation:
The cross-connection at the deck 3 engine changing room clothes washers was not listed among the connections requiring backflow protection.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Log
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Violation:
The log form for the pool equipment maintenance listed an item for hair and lint strainer housing cleaned, rinsed, and disinfected. Staff checked this log space when they performed the weekly maintenance on the recreational water facilities, but the log did not indicate that the hair and lint strainer was cleaned, rinsed, and disinfected. Staff stated that they cleaned, rinsed, and disinfected the hair and lint strainer as part of this maintenance, and the corporate office forwarded a revised pool log form including this statement on 28 January 2015.
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Recommendation:
Ensure the maintenance log includes the cleaning and disinfection of the hair and lint strainer.
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