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Item No.:
08
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Site:
Galley-Potwash
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Violation:
The backflow prevention device of the spray hose at the prewash station was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Distillate Line
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Violation:
The distillate line was striped blue/dark blue/blue in two places. The line had other blue/gray/blue striping. The blue/dark blue/blue striping was removed.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Aft Evaporator
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Violation:
A bucket was placed under the vent of the backflow preventer located on the overboard discharge line. This created an insufficient air gap. The bucket was removed.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
On May 20, 2019, potable water tank #15 starboard was disinfected. The free halogen residual level prior to being placed back in service was not documented.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas
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Violation:
There were several instances where the water in the whirlpool spas were not changed every 72 hours. Specifically, on January 15, the deck 14 port and starboard whirlpools spas were filled at 0405 but the facilities were not drained until 2315 on January 18. On January 19, the deck 14 port and starboard whirlpool spas were filled at 0420. but the facilities were not drained the morning of the inspection, exceeding the 72 hour requirement. Additionally, on January 15, the deck 12 starboard and portside whirlpool spas were filled at 0410 but the facilities were not drained until 2255 on January 18. On January 18, the facilities were filled at 430 but the facilities were not drained the morning of the inspection, exceeding the 72 hour requirement. Staff explained that it was an oversight. All other water changes, since at least 15 days before recent arrival to the U.S., were documented as not exceeding 72 hours.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
16
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Site:
Buffet-Terrace Café
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Violation:
At the starboard beverage station, the milk compartment of the espresso machine was on time control but was not identified as such. This unit was listed on the time control plan.
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Recommendation:
Identify as time control units those listed on the time control plan.
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Item No.:
16
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Site:
Other-Executive Lounge
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Violation:
The milk compartment of the espresso machine was on time control but was not identified as such. This unit was listed on the time control plan.
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Recommendation:
Identify as time control units those listed on the time control plan.
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Item No.:
19
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Site:
Buffet-Barista Buffet Counter
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Violation:
The sneeze shield did not effectively protect the food items placed under it. The food items were moved behind the bar. This area will be updated during the upcoming April 2020 dry dock.
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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.:
19
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Site:
Provisions-Water Storage Room
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Violation:
In the back of the room, there were flower shop supplies in close proximity to the pallets of water. There was a table and shelves with flower pots, scissors, flower photos, and other materials for flower decorations.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-
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Violation:
Four of the combination ovens were out of service.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Waves Grill Pantry
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Violation:
The ice thickness probe of the ice machine's cuber panel had three slotted fasteners in the food zone.
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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.:
21
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Site:
Galley-Potwash
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Violation:
Plastic clothes hangers were used at the clean storage racks to dry silicone mats and molds. The metal parts had signs of corrosion, making them difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Concierge Lounge
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Violation:
The pipe and cables to the water dispenser were draped on the counter, making cleaning difficult.
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Recommendation:
Elevate the pipe and cables above the counter for allowing for easy cleaning.
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Item No.:
21
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Site:
Other-Executive Lounge
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Violation:
The pipe and cables to the water dispenser were draped on the counter, making cleaning difficult.
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Recommendation:
Elevate the pipe and cables above the counter for allowing for easy cleaning.
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Item No.:
22
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Site:
Preparation Room-Butcher
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Violation:
The wash temperature gauge of the in-use potwash machine measured 154°F while the water temperature during the cycle was measured at 159-160°F.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The wash temperature of the in-use rack-type warewashing machine measured 148°F. The data plate required a minimum wash temperature of 160°F.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of service. Staff put it to work, but it was making the potwash area to vibrate.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of service.
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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.:
22
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Site:
Galley-Toscana
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Violation:
The undercounter warewashing machine was out of service.
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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.:
28
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Site:
Dining Room-Waves Grill
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Violation:
The outside waiter stations had previously cleaned upright and unprotected plates.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Veranda
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Violation:
Stacks of previously cleaned plates, coffee cups, and cream dispensers were stored upright and unprotected on the countertops of the outside waiter stations. The area was not in operation.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Men's Crew Toilet Room
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Violation:
The toilet was soiled and did not flush. Additionally, there was no paper towel at the handwashing station. Food personnel was working in several areas of the galley.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Women's Crew Toilet Room
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Violation:
The door did not self-close completely.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Buffet-Veranda
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Violation:
The deck coving of the outside waiter stations was in bad state of repair.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
34
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Site:
Galley-Soup Station
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Violation:
The in-use left soup kettle was leaking water from underneath. Water was pooled on the deck below and the surrounding area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Soup Station
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Violation:
The in-use left soup kettle was leaking water from underneath. Water was pooled on the deck below and the surrounding area.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Staff Mess
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Violation:
The light intensity behind and around the espresso machine, water dispenser, and juice dispenser was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Terrace Café
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Violation:
The light intensity at the waiter stations could not be raised to at least 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Terrace Café
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Violation:
The light intensity behind and around the pizza oven was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Other-Executive Lounge
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Violation:
The light intensity behind and around the espresso machine and water dispenser was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Red Ginger Restaurant
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Violation:
The light intensity at the galley side waiter stations could not be raised to at least 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity behind and around the juice and ice/water dispensers was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Jacques Restaurant
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Violation:
The light intensity at the galley side waiter stations could not be raised to at least 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Provisions-Water Storage Room
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Violation:
In the back of the room, there were flower shop supplies in close proximity to the pallets of water. There was a table and shelves with flower pots, scissors, flower photos, and other materials for flower decorations.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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