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Item No.:
08
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Site:
Potable Water-Technical Water Air Gaps
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Violation:
The distillate water lines from the evaporators before the air gap to the technical water tanks were not striped blue/gray/blue to indicate distillate water.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The water line after the reduced pressure backflow prevention assembly on the food waste and grease separator system was striped blue, indicating potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorder Charts
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Violation:
The chart recorder charts used for all of the RWFs to record both chlorine and pH were only scaled 0-14 for pH.
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Recommendation:
Ensure to have dial-scale charts. Dual-scale halogen/pH analyzer-chart recorder charts used in recreational water facilities must be able to measure the full range of halogen/pH of the facility type to which the chart is installed.
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Item No.:
14
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Site:
Dining Room-Murano
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Violation:
Management personnel explained how trained wait staff cook from raw to final product the Murano Lobster at table side. Wait staff are not required by management to prepare the food using hair restraints or not using jewelry.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food. Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Qsine
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Violation:
The electronic tablet menu had animal-derived foods that could be ordered by the consumer in an undercooked form and a consumer advisory that was cut short. The advisory stated 'Consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical'. Staff started adding stick-on labels to the tablet covers with an advisory that added the word 'conditions' at the end of the current advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-Oceanview Caf
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Violation:
At the bread station, two large trays with whole loaves of bread were accessible for passenger self-service under a sneeze guard, but no serving utensils were provided. Staff stated that the loaves were not for self-service, but acknowledged that they were in passenger's reach. This was corrected.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Buffet-Oceanview Caf
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Violation:
There were four slotted fasteners in the food zone of the Turbo Chef oven. This was corrected.
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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.:
21
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Site:
Galley-Deck 3 Port Coffee Station
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Violation:
The left counter-mounted juice dispenser had a water leak from the interior of the machine to the counter. Water was pooling on the counter below this machine and the adjacent machine. The ship staff reported this problem to the galley maintenance team.
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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.
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Item No.:
21
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Site:
Galley-Mast Grill
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Violation:
The power cord to the hot dog roller was draped on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the power cord above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Galley-Mast Grill
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Violation:
A large plastic container was on a shelf under the back counter having a stick-on label attached from when it was new. The container was taken to be rewashed.
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Recommendation:
Remove all labels from when the containers are new before washing, rinsing, sanitizing, and putting into service.
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Item No.:
21
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Site:
Room Service-Bell Box
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Violation:
The bottom of the right panel in the upper technical space of the ice machine was corroded and difficult to clean. Staff started to work on this panel immediately.
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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.:
26
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Site:
Pantry-Deck 11 Midship Butler's Pantry Ice Machine
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Violation:
The interior side of the white deflector panel inside the ice machine was heavily soiled with a light brown/black residue. This residue was also present on the white siding around the ice cuber panel.
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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-Deck 11 Aft Ice Station
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Violation:
The ice scoop inside the ice machine was soiled with a yellow residue. This was immediately taken out of service and re-washed.
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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:
Room Service-Bell Box
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Violation:
The previously cleaned deep fat fryer was soiled with grease residues.
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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.:
29
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Site:
Dining Room-Murano
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Violation:
Management personnel explained how trained wait staff cook from raw to final product the Murano Lobster at table side. Food employees are more than 8 meters away from the nearest handwashing station inside the galley.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
29
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Site:
Galley-Blu
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Violation:
The water temperature of the handwashing station was 124F and rising. The temperature could not be adjusted by the user. This was addressed immediately by the staff.
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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.:
32
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Site:
Galley-Blu
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Violation:
A large trash bin with food remnants was uncovered when there was no body discarding foods in the bin. The bin was covered after the finding.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Dining Room-Murano
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Violation:
Management personnel explained how trained wait staff cook from raw to final product the Murano Lobster at table side. Food preparation is done in the dining room over a carpeted deck.
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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.
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Item No.:
34
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Site:
Galley-Blu
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Violation:
The dipper well was continuously leaking. This was corrected after the finding.
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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:
Dining Room-Murano
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Violation:
Management personnel explained how trained wait staff cook from raw to final product the Murano Lobster at table side. Food preparation is done in the dining room under ambiance lighting.
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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.:
41
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Site:
Children Area-Fun Factory
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Violation:
The diaper changing rest room had no sign advising users of toilet facility to use hand towel, paper towel, or tissue to open the door. Staff started corrections immediately.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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