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Item No.:
08
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Site:
Potable Water-Annual Testing
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Violation:
The backflow prevention devices requiring annual testing were tested according to a company procedure that was incomplete when compared to the procedure required by the devices test kit. Specifically, the company procedure required checking valves 1 and 2 for tightness only while the test kit procedure also required checking for the pressure differential at which the relieve vent started to leak. All testable backflow prevention devices were tested in September 2015.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. Review the procedure to test backflow prevention devices requiring testing. Ensure that the procedure includes tests for the relief vent as instructed in the test kit manual.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool
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Violation:
The sample line for the pool analyzer was located after the compensation tank.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
The whirlpools had multiple suction fittings with compliant covers but had no safety vacuum release system or automatic pump shut-off system.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools Bather Loads
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Violation:
The calculated bather load was 5 persons but the safety signs stated that the bather load was 6 persons.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
16
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Site:
Buffet-Deck 7 - La Tarrazza
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Violation:
Consumer advisory was not provided for under cooked roast beef. The general advisory was posted at the buffet entrance. A good specific advisory was provided on the sushi service,
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Recommendation:
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.:
19
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Site:
Bar-Deck 8 - Panorama Bar
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Violation:
The front bar counter ice bin lid was partially open because the scoop handle blocked the closing. The bin was not being actively used.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Deck 8 - Pool Bar
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Violation:
The front bar ice bin lid was left open when it was not in active use,
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Deck 1 - Ice Cream Freezer
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Violation:
The top of a five-gallon strawberry ice cream container had been damaged, exposing the food to potential contamination.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewashing
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Violation:
The rack-type conveyor machine's wash temperature gauge was broken. The wash tank temperature was verified with the inspector's thermocouple at 155°F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 4 - Warewashing
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Violation:
The glass washer, that was on, but not in active use when the inspection team entered the area, had a final rinse temperature of 155°-157°F at glass surface on the inspector's thermocouple. The final rinse gauge showed 164°F in the final rinse manifold during the rinse cycle. Repairs on the final rinse thermostat were made and the final rinse temperature at glass surface was verified at 175°F and 184°F on the final rinse gauge.
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Recommendation:
Ensure the temperature of the fresh hot water sanitizing rinse is less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-Deck 4 - Main Galley Wine Cellar
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Violation:
The drain on a rolling portable cooler was soiled with mold.
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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:
Galley-Deck 4 - Solid/Liquid H20 Area
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Violation:
The ice deflector panel had gray and pink mold growing on it. Mold was also noted on the recirculating water bath pump compartment behind the cuber section.
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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:
Bar-Deck 8 - Panorama Bar
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Violation:
The ice deflector panel had gray and pink mold growing on it. Mold was also noted on the recirculating water bath pump compartment behind the cuber section.
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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.:
33
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Site:
Buffet-Deck 3 - Crew Mess
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Violation:
An deck-counter exposed seam below the juice machine was difficult to clean and had old food splash in the joint.
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Recommendation:
Ensure decks in food areas are constructed and maintained for easy cleaning. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 2 - Fresh Vegetable Walk-In Cooler
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Violation:
Water was dripping from the deckhead around the back right side light fixture. Water was also collecting in the center cooler light fixture, No food was being contaminated since the drip was in a walk way,
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
An accumulation of old food soil was noted along the aft bulkhead in the corners and seam of the deck, attached equipment such as fryer and tilting kettle, and bulkhead. The area of the garbage can storage was also soiled in the same bulkhead / deck seam. Old food soil was also found under the double door reach-in cooler and cold prep counter.
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Recommendation:
Ensure decks, bulkheads,and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Bulkhead-mounted piping was found in the bottom right area of the last tilting kettle that was difficult to clean. Open bulkhead penetration holes around the piping was observed,
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Recommendation:
Ensure bulkheads in food preparation areas are constructed and maintained for easy cleaning. Install exposed utility service lines and pipes so they do not obstruct or prevent cleaning.
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Item No.:
36
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Site:
Galley-Deck 4 - Solid/Liquid H20 Area
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Violation:
Light level was not at 110 lux behind the two ice machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The light level behind the combination ovens was measured at 75-85 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Light level behind the combination steamer oven measured 40-50 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Heavy condensation was noted in the hood over the tilting skillets and the tilting kettles. The condensate was running into the catch trough. No condensation was observed dripping back into the cooking equipment. Rolling boils were noted in all the kettles and skillets, which the executive chef asked to be reduced to not overwhelm the ventilation system.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
43
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Site:
Ventilation-Air Handling Unit #14
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Violation:
The unit condensate drain pans and filters were not easy to access for inspection, maintenance, and cleaning. This unit serviced the Observation Lounge.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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