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Item No.:
08
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Site:
Potable Water-
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Violation:
The list of air gaps for the RWF fill lines had inspection dates from October 1, 2012 to October 1, 2019. Also, the fill lines for the RWFs were not identified as the plumbing component. Only the compensation tanks were identified in the description. The inspection dates for the rest of the air gaps were indicated from October 1, 2019 to October 1, 2029. Finally, there were two backflow prevention devices listed for the private whirlpools, but one device was listed as a Watts 9D and the other was listed as a Watts 9DM2. Upon inspection, both devices were Watts 9DM2. Also, the location of the whirlpool was not exact and just stated they were nearby the Chief Engineer's cabin and nearby the Captain's cabin.
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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-Shocking Records
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Violation:
The fwd and aft Rainforest whirlpools and the Villa port and starboard whirlpools had a chlorine residual of 1.0 PPM at the completion of shock halogenation from September 9, 2012 to October 20, 2012. According to staff, the completion shock chlorine levels were 10.0 ppm.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
Counter tops being used as work areas for food on time control during a cooking process were not identified on the time control plan. For example, there was a hotel pan of pancake batter at the pancake cooking station, but the plan did not specifically indicate that workstations would operate on time control. The pancake batter did have a time control discard label.
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Recommendation:
Add mise en place locations to the time control plan and indicate how the food will be identified if the service period is greater than 4 hours.
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Item No.:
16
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Site:
Galley-Date Marking
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Violation:
A cooked container of diced chicken had a discard date which was calculated from when the chicken was diced, rather than when the chicken was cooked. The cooling logs indicated that the chicken was cooked and cooled on 18 October and then diced on 20 October. The date marking reflected a discard date of 25 October as per the 5 day discard rule implemented by the ship.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
19
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Site:
Buffet-Cabana's STBD Cold Line
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Violation:
The handles of the serving utensils being used to plate the ready to eat cut melon and watermelon were stored in contact with the food located in the undercounter cold refrigerator on time control.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
A cardboard carton of dried mushrooms and its inner plastic lining were damaged exposing the carton contents. This box was immediately discarded.
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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.:
20
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Site:
Bar-Vista Cafe
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Violation:
The counter mounted espresso machine had two slotted fasteners at the coffee ground/water juncture.
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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.:
24
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Site:
Buffet-Outside Cabana STBD
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Violation:
There was an active sanitizing bucket that had less than 10 ppm chlorine residual located at the dirty waiter station nearest the passenger walkway to the inside Cabana buffet.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Preparation Room-Vegetable Preparation
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Violation:
Slight dried soil was noted on the back of a previously cleaned food slicer blade.
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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:
Bar-Vista Cafe
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Violation:
The base of the blender unit where the mixer attaches was soiled with a brown sticky residue. This was corrected during the inspection.
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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.:
30
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Site:
Galley-Enchanted Garden Beverage Station
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Violation:
The hand towel dispenser was out of towels. These towels were immediately replaced. Three other hand towel dispensers in the immediate area were full.
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Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
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Item No.:
37
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Site:
Galley-Royal Palace Hot Serving Line
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Violation:
Condensate from an excessively hot bain marie was collecting on the bottom of the pass through shelf. It was not dripping and no food was impacted.
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Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive steam and condensation.
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