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Item No.:
08
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Site:
Recreational Water Facilities-Deck 9 Pool Machinery Rooms
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Violation:
Water was leaking from the relief vent of the reduced pressure (RP) backflow preventer installed on the cold water supply of the main pool. Water was continuously dripping from the relief vent of the RP backflow preventer installed on the cold water supply of the aft pool.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Park Small Purple Slide
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Violation:
The small purple slide of the water park was designed for small children, and the turnover rate was 55 minutes.
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Recommendation:
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.:
39
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Site:
Galley-Aft Hot Galley
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Violation:
One live fruit fly was observed on the deckhead to the right of the blast chiller during breakfast service.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
36
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Site:
Galley-Aft Hot Galley
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Violation:
The light intensity at the handwash sink, to the right of the blast chiller, measured 190 Lux during breakfast service.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
33
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Site:
Galley-Aft Hot Galley
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Violation:
The automatic mop bucket soap dispenser to the left of the handwash station was constantly dripping and puddling on the deck.
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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.:
39
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Site:
Galley-Comfort Galley
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Violation:
One live house fly was observed on the deckhead in this area. The galley was not open and no food was present.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-Comfort Galley
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Violation:
The deckhead, under the starboard side of the passenger service line, contained a food and debris buildup greater than one day's accumulation.
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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.:
22
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Site:
Galley-Center Galley
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Violation:
The large potwasher machine across from the 3-compartment sink was under repair since this morning for a faulty circuit board for the water filling level.
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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.:
33
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Site:
Galley-Chefs Choice
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Violation:
The deckhead, above the preparation side of the entire buffet, contained vertical 1 cm by 5 cm oval vents for most of the entire bar. Many of the these vents, which were leading into the plenum space, were covered with dust and debris greater than one day's accumulation.
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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.:
19
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Site:
Buffet-Blue Iguana
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Violation:
The sneeze guards on the far starboard side of the passenger service lines did not have protection on the sides of the guards, where passengers could stand within 1 meter (40 inches) of the food.
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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.:
29
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Site:
Pantry-Red Frog Pub
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Violation:
Ice was in the handwash sink in this area. The pub was open with customers.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
20
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Site:
Pantry-Room Service
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Violation:
The previously cleaned food slicer had soft silicone sealant under the slicer's backplate next to the exit path of the food from the slicer blade. This material easily came off when rubbed.
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Recommendation:
Construct food contact surfaces of equipment to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
37
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Site:
Galley-Deck 0 - Hot Service Line
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Violation:
Condensate was forming on the back wall and undershelf over the staff hot line bain marie, which were on time control and not temperature control. No food was on the line. The water temperature was 208F in the bain marie. A 0.5 inch air space was above the water and below the loose fitting hotel pans inserted in the bain marie, where the steam was escaping.
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Recommendation:
Ensure all food areas have sufficient ventilation to keep them free of excessive condensation.
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Item No.:
08
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Site:
Galley-Deck 0 - Hot Hot
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Violation:
The atmospheric backflow preventers on the water supply lines to combination ovens (CG1 and CG2) were both constantly leaking from the vent, indicating a possible malfunction. The one on CG1 had a significant amount of rust in the vent and the area where it was dripping, indicating that the malfunction had occurred for a long time.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Buffet-Deck 0 - Beverage Station
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Violation:
Soil was noted on the gray plastic housing on the ice dispenser button on the crew beverage line ice machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt.
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Item No.:
26
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Site:
Dining Room-Deck 4 - Soup Station
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Violation:
Two soiled soup ladles were stored as clean in the aft, starboard waiter station.
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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.:
21
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Site:
Galley-Deck 3 - Pastry
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Violation:
The starboard juncture of the marble slab and adjacent stainless steel counter profile had a 750 cm of sealant missing. The remaining sealant was pitted and difficult to clean, as well.
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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.
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Item No.:
27
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Site:
Galley-Deck 3 - Pastry
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Violation:
The seam noted above and the remaining sealant had food soil in them.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
22
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Site:
Dining Room-Deck 3 - Pastry
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Violation:
The undercounter dishwasher has been out of order since January 13 awaiting repair parts.
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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.
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Item No.:
27
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Site:
Galley-Deck 3 - Hot Service Line
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Violation:
The grease pan area of flat grill #4 was soiled with old grease.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 3 - Wine Bar
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Violation:
The clean plastic bulk mix containers were stored inverted and wet on a stainless steel counter which prevented proper air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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