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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
The potable water supply pipes to the water press machine and to the bin wash machine was not striped blue or blue/green/blue before the backflow prevention device 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. 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.
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Item No.:
08
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Site:
Potable Water-MarinFloc System
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Violation:
Water was continuously leaking from the relief vent on the reduce pressure backflow prevention device installed on the MarinFloc system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Unplanned maintenance was performed on potable water tank 5A SB on 15 May, but the final chlorine value before the tank was placed back into service was not documented. This was noted on the previous inspection.
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Recommendation:
Document the free halogen residual level.
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Item No.:
09
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Site:
Recreational Water Facilities-Kid's Pool
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Violation:
The chlorine values in the kid's pool were measured at 0.20 ppm, 0.20 ppm, and 0.09 between the inspector and crew at 12:30 pm. The kid's pool was open during the inspection and immediately netted and closed. The digital analyzer in the maintenance room was reading at 0.27 ppm, and the chart recorder indicated the value had been out of range (under 2 ppm because it was an interactive RWF) since 11:00 am. Staff stated there was an alarm on the system that was supposed to sound in the engine control room, but the pool operator was never notified. It could not be determined if the alarm sounded or not.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Kid's Pool Audiable Alarm
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Violation:
The chlorine values in the kid's pool were measured at 0.20 ppm, 0.20 ppm, and 0.09 between the inspector and crew at 12:30 pm. The kid's pool was open during the inspection and immediately netted and closed. The digital analyzer in the maintenance room was reading at 0.27 ppm, and the chart recorder indicated the value had been out of range (under 2 ppm because it was an interactive RWF) since 11:00 am. Staff stated there was an alarm on the system that was supposed to sound in the engine control room, but the pool operator was never notified. It could not be determined if the alarm sounded or not.
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Recommendation:
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Buffet-Deck 11 Lido
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Violation:
The 'spinach benedict' out for self-service had undercooked eggs and did not have a consumer health advisory. The area had a general consumer health advisory for eggs and stated eggs could be cooked to order.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Other-Moderno
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Violation:
The menu for Moderno had a public health advisory with an asterisk, but there were not asterisks on the menu to indicate which food items could be served or prepared undercooked, such as the steaks and meats.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) 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-Deck 11 Lido
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Violation:
The hollandaise sauce, jams, and peanut butter were not protected under a sneeze shield at the buffet self-service line. This was corrected.
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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.:
21
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Site:
Galley-Flat Top Grill
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Violation:
A gap was noted on the backside of the chute going to the grease collection pan housing.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The potwash was out of order, and staff reported it stopped working the morning of 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-Dishwashers
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Violation:
The glasswasher and dishwasher had final sanitizing rinse temperatures over 194F, and this caused the spray pattern to be insufficient and did not produce a consistent fan-like pattern.
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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-Dishwasher
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Violation:
The dishwasher had a final sanitizing rinse temperature over 194F, and this caused the spray pattern to be insufficient and excessive steam was observed from the final rinse compartment. The dishwasher technician adjusted the final rinse gauge regulator.
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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 Side Dishwash Area
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Violation:
There was insufficient space noted between the clean and soiled storage areas during operation. It was recommended staff place the soiled racks and items on the other side of the conveyor dishwasher to prevent cross contamination.
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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.:
22
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Site:
Galley-Glasswasher
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Violation:
The wash and final rinse gauges were unreadable due to condensate build up.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
23
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Site:
Galley-Starboard Side Conveyor Dishwasher
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Violation:
The wash tank temperature was 145F, and the data plate stated the minimum wash temperature was 151F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Glasswasher
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Violation:
The final spray rinse temperature at the nozzle was measured to be 196F with the inspector's maximum registering thermometer that had an error of accuracy of +/- 1F. Water from the final rinse spray was observed hitting the glasses. The temperature was corrected and verified by the inspector.
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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).
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Item No.:
24
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Site:
Galley-Dishwasher
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Violation:
The final rinse temperature was over 194F, and a 200F thermolabel was activated when placed on the final sanitizing rinse arm. Water from the final rinse spray was observed hitting the plates. This was corrected and verified by the inspector.
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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).
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Item No.:
24
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Site:
Galley-Dishwasher
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Violation:
The final rinse temperature was over 194F, and a 200F thermolabel was activated when placed on the final sanitizing rinse arm. Water from the final rinse spray was observed hitting the plates.
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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).
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Item No.:
27
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Site:
Other-Engine Control Room
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Violation:
The large cabinet compartment under the espresso machine was soiled with coffee debris.
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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-Cold Pantry
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Violation:
The mixer was not used for the operation, and was wrapped in plastic wrap. A brown substance and food debris was noted on the equipment underneath the plastic wrap.
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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:
Buffet-Deck 11 Lido
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Violation:
The aft and forward soup stations had a ventilation unit attached to the counter and had food debris and grease collected in the unit. Staff stated they did not use this unit.
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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:
Other-Engine Control Room (ECR) and Engine Office
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Violation:
The espresso machines in the ECR and the Engine Office were soiled with old coffee residue. The counter top under each of the machines was also heavily soiled with coffee debris.
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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.:
28
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Site:
Other-Engine Control Room
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Violation:
Clean coffee equipment was stored in the large cabinet compartment that was soiled with coffee debris.
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Recommendation:
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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Engine Control Room
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Violation:
The deck/bulkhead juncture around the coffee station was not coved and heavily soiled.
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Recommendation:
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). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
A reddish, brown liquid was noted on the deck behind the handwash station.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Combination Ovens
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Violation:
Condensate had collected over the deckhead of combination oven #1. No dripping was observed.
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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.:
38
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Site:
Galley-Cold Pantry
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Violation:
The mixer was not used for the operation, and was wrapped in plastic wrap. A brown substance and food debris was noted underneath the plastic wrap. Staff showed the inspector a dry dock receipt indicating this piece of equipment would be removed during the May 2016 dry dock.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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