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Item No.:
08
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Site:
Potable Water-Mineralizers
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Violation:
The air gap on the backwash line for the mineralizers to the gray water tank was not listed on the cross connection control log.
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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-Whirlpool Spa 2
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Violation:
The water temperature of whirlpool spa 2 was measured at 106F (41.1C). The facility was open during the inspection and was immediately closed.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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Item No.:
10
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Site:
Recreational Water Facilities-T-Rex Pool Tunrover Rate
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Violation:
The only paper work with calculated turnover rates for all the recreational water facilities provided to the inspector showed a 2 hour turnover rate for the T-Rex children's pool and combined splash pools. Staff stated a new, bigger recirculation pump was installed in May 2016, but the new turnover rate had not been calculated and written down.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (3) children's pool: 0.5 hours.
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Item No.:
19
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Site:
Buffet-Garden Cafe Line 1
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Violation:
At the omelet station during breakfast service, a bowl of liquid egg whites was under an electrical power outlet and power cord for the induction top. The power outlet was soiled.
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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.:
20
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Site:
Galley-Bamboo Galley
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Violation:
Inside combination oven #3, peeling sealant was hanging from the steam vent to the food cooking area inside the oven.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Galley-Le Bistro
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Violation:
There were 6 slotted fasteners inside the counted-mounted oven.
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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.:
22
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Site:
Food Service General-Warewash Machines
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Violation:
Several recently installed new machines were not in use waiting for additional adjustment or parts. This included 2 rack-type glasswashers in the Garden Cafe, one flight-type dishwash machine in Aqua Main Galley, and the potwash machine in the crew galley. The ship had other working machines in these areas to properly clean and sanitize equipment. Technicians from the manufacturer were onboard to sail with the ship and finish these corrections.
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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.:
27
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Site:
Galley-O'Sheehans
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Violation:
Two oven mitts were heavily soiled with food residues from the day prior.
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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:
Food Service General-Refrigerator/Freezer Technical Spaces
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Violation:
There were heavy ice build-ups around the chilled/brine pipes in the technical compartments of upright refrigerators and freezers in the food areas. Most of these places had accumulations of black and pink materials that looked like mold. For example, this was observed in O'Sheehans Galley, Le Bistro Galley, La Cucina Galley, Aqua Dining Room Pantry, Main Galley, Crew Galley, and Cafe Bar Pantry.
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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-Le Bistro
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Violation:
The gaskets of 5 upright refrigerator doors were heavily soiled with pink and dark materials that looked like mold.
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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
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Violation:
The counter under the espresso machine was heavily soiled with coffee debris and coffee grounds.
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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.:
33
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Site:
Other-Engine Control Room
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Violation:
The bulkhead behind the espresso machine and under the counter by the garbage cans was soiled with food debris. The exhaust vent on the deckhead above the espresso machine had a heavy accumulation of dust.
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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.:
33
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Site:
Buffet-Garden Cafe Line 1
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Violation:
At the omelet station during breakfast service, the power outlet where the induction top was connected was soiled. A bowl of liquid egg whites was under an electrical power outlet and power cord for the induction top.
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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.:
33
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Site:
Galley-La Cucina
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Violation:
The sliding door space in front of the show galley and under the waiter food pick-up area was heavily soiled with accumulations of dust.
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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.:
33
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Site:
Galley-Sushi Bar
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Violation:
The deckhead above the rice cooker was soiled with food residues.
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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:
Food Service General-Condensation
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Violation:
The ship had a systematic problem with heavy condensation collected and leaks in the food areas. For example, (1) in Bamboo Galley there were two deckhead leaks, one to the deck and another one onto the preparation counter; (2) in Bamboo Galley there was excessive condensation collected in the canopy of the in-use combination oven #1 which dripped back to the top of the unit and the deck; (3) in Le Bistro Galley Dishwash, there was a deckhead leak over the clean landing of the hood-type warewasher; (4) in the Main Galley Garde Manger there was water leaking from the deckhead to the deck; (5) in Venetian Dishwash, heavy condensation was collected over the clean and soiled ends of the in-use conveyor dishwash machine; (6) in Room Service Pantry there was a deckhead leak at the entrance; (7) in Room Service Coffee Station water was leaking from the deckhead to the deck; (8) in the Crew Galley there were several leaks from the canopy above the three tilting kettles previously used for cooking lunch; (9) in the Crew Galley Potwash water was leaking from the deckhead in front of the clean racks; (10) in the Crew Galley Dishwash there was heavy dripping condensation over both in-use warewash machines. Staff stated all these water leaks were due to condensation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
42
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Site:
Children Area-Foam Play Balls
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Violation:
A nylon sack was filled with about 30 black and red foam balls in the 3-5 year old room, which were not easily cleanable. Several of the foam balls that were inspected had multiple stands of hair on them.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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