|
|
|
Item No.:
08
|
|
Site:
Potable Water-Spa Locker
|
|
Violation:
The list of backflow prevention devices had entries for eight Watts ND9 backflow preventers in the deck 5 fire zone 3 Spa Locker. The entries stated that they were for spa equipment. Upon inspection of the area, the devices were connected for the piping going to the steam generators 1, 2, and 3, and the showers. The list was not specific to state the actual plumbing connection components for the backflow preventers. Also, the model of the device could not be verified since the Watts device did not have a model number.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Disabled Cabins
|
|
Violation:
The list of backflow prevention devices had multiple entries for Watts ND9 backflow preventers for the showers of all disabled cabins of the ship. Upon inspection of the areas, hose-bib vacuum breakers were installed. The devices installed were either Watts or ORAS, but the model could not be verified.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Retreat Pool Machinery Room
|
|
Violation:
The digital flow meter was measuring no flow. It was unclear if there was no flow or if the flow meter was not working properly.
|
|
Recommendation:
Ensure flow meters operate in accordance with the manufacturer?s recommendations.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Retreat Pool
|
|
Violation:
The chlorine levels were measured at 0.9, 0.8, 0.7, 0.3, and 0.2 ppm from different parts of the pool and with different test kits. The chlorine level was measured in the machinery room at 1.7 and 1.4 ppm with different test kits and the analyzer was measuring 1.7 ppm. The pool was closed immediately.
|
|
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).
|
|
|
Item No.:
*
|
|
Site:
Housekeeping-
|
|
Violation:
Information for the outbreak and prevention programs were currently divided among two systems and were in the process of merging to one system. It was unknown when the merger would be finalized. During the inspection it was difficult to navigate through both systems to find the VSP requirements for the Outbreak Prevention and Response Plan.
|
|
Recommendation:
|
|
|
Item No.:
38
|
|
Site:
Pantry-Mermaid Bar
|
|
Violation:
A rolling ladder was stored in the bar pantry near the ice machine. Staff stated the ladder was used in the bar to get the bottles off the top shelf.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Horizon Court Pantry
|
|
Violation:
A piece of rope was used to secure the movable hot trolley to the bulkhead. The piece of rope was not smooth or easily cleanable.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Coffee Station Pantry Port/Starboard
|
|
Violation:
Jugs of milk were on trays on the countertop around the cold well, but the posted time control plan for the pantry only listed the cold wells next to the bulk milk dispenser as being on time control.
|
|
Recommendation:
Ensure foods on time control are stored in designated areas identified on the time control plan.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court Forward Port Entrance
|
|
Violation:
A panel on the right bulkhead of the entrance door was loose, creating a difficult to clean gap.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court Port Revolving Door
|
|
Violation:
Water was trapped under one section of the deck inside the revolving door and would leak out when the deck was stepped on.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Horizon Court Warewashing
|
|
Violation:
Three service tongs on the clean storage rack were severely melted and deformed, making them difficult to clean. The tongs were discarded.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court Cold Galley
|
|
Violation:
The recessed ledge on the backplate of the deli slicer had an accumulation of food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Horizon Court Hot Galley
|
|
Violation:
The left door of undercounter refrigerator JC/150118A did not close properly. When closed, folded pieces of paper were still able to slide between the door and the equipment.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Sabitini's
|
|
Violation:
The previously cleaned drip tray housings on the flat and grooved grills were soiled with grease residue. Small sections of grease residue were also found on the underside of both grills.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Mermaid Bar
|
|
Violation:
The bucket-fill tap below the handwash sink by the pantry entrance from the Mermaid Bar was continuously leaking water.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Starboard Aft Dishwash Area
|
|
Violation:
The faucet for the sink on the back counter was leaking. The technician was called immediately.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
There was missing and recessed deck grout between the tiles in front of the tilting kettle and induction stove. Several plastic tile spacers were visible and water was collected in the recessed areas. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
A tilting pan of stock was boiling over and dripping onto two carts that had been pushed under one of the tilting pans.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The blast chiller had been out of order for approximately one day. Staff stated that a new probe was expected to be delivered the day of the inspection and that galley staff were using the blast chiller in deck 6 main galley.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Walk-in Refrigerator
|
|
Violation:
A plastic bin of sliced pineapple was only partially covered by the container on the shelf above it. A cover was placed on the pan immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
There was missing and recessed deck grout between the tiles in front of the two compartment sink. Several plastic tile spacers were visible and water was collected in the recessed areas. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
16
|
|
Site:
Other-International Cafe
|
|
Violation:
The time control label on the left display cabinet with salad items was faded and difficult to read.
|
|
Recommendation:
Ensure time control labels are easy to read.
|
|
|
Item No.:
20
|
|
Site:
Other-International Cafe
|
|
Violation:
The filter screen on the left group head of the left espresso machine was bent and in disrepair.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
There was no soap at the handwash station between the ranges. The area was in operation during the inspection. This was corrected immediately.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|