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Item No.:
08
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Site:
Buffet-Deck 15 Marketplace Portside
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Violation:
The beverage station undercounter backflow prevention device for the countertop juice machine was corroded and continuous dripping.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection log listed three devices for the medical center dialysis machine as a dual check valve with intermediate vent continuous pressure device. Upon inspection, there were four backflow devices for the medical center dialysis machine which were dual-check valve with intermediate vent devices.
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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.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Units A and B
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Violation:
The air gaps for the atmospheric vent of the reduced pressure assembly backflow prevention devices for the overboard discharge lines were insufficient. This was corrected before the end of the inspection.
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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-Medical Center Dialysis
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Violation:
There were four backflow devices for the medical center dialysis machine which were dual-check valve with intermediate vent devices. Dual check valves with atmospheric vent backflow prevention devices are not sufficient protection against health biohazards. The manufacturer specification for the installed devices indicated they were for 'low risk or intermittent risk installations.' According to medical staff, these dialysis connections have never been used.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect hospital connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices or assemblies that are sufficient for the hazard.
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Item No.:
08
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Site:
Bar-Deck 15 Marketplace
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair and the vents were blocked. The device was replaced after disinfection protocols were followed.
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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-Deck 15 Main Pool
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Violation:
Two antientrapment drain covers in the shallow end were chipped. One was chipped on the corner and the other was chipped along the side. The integrity of the cover frames were intact.
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Recommendation:
Ensure antientrapment drain covers are installed and maintained according to the manufacturer requirements and specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 19 Yacht Club Pool
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Violation:
One antientrapment drain cover in the aft port side corner of the pool was chipped. The frame integrity was not in question.
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Recommendation:
Ensure antientrapment drain covers are installed and maintained according to the manufacturer requirements and specifications.
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Item No.:
19
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Site:
Provisions-Fish Thawing Room 0179
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Violation:
On a four-shelf stainless-steel storage rack located just inside the main door, previously trimmed raw fish fillets were stored in plastic bags and placed on each shelf. All bags of fish were stored with the bags open and unprotected. Additionally, several fish filets from the middle shelf had fallen out of the bag and were resting on the stainless-steel shelf unprotected and subject to biological and physical cross-contamination. The fillets were removed and discarded.
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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.:
19
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Site:
Provisions-Ice Cream Freezer Room 0369
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Violation:
Multiple cartons of ice cream were stored with an excessive amount of ice on the top of the lids. The ice cream containers had an intact product seal inside the lid, so no food was impacted during the inspection. Remediation began immediately.
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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.:
19
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Site:
Provisions-Fish Room 0195
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Violation:
A box of frozen lobsters was found with the box lid and inside plastic lining open leaving the ingredients of the box unprotected. Additionally, an excess amount of ice, was covering the lobsters inside the protective plastic lining. The lobsters were discarded during the inspection.
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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-Deck 15 Portside-Storage Cabinet
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Violation:
Two large ceramic serving trays were chipped near the corners on the food contact side.
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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.:
21
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Site:
Buffet-Deck 15 Marketplace
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Violation:
The forward starboard side waiter station had two wood dish transportation carts with handles that were in disrepair making these carts difficult to keep clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 15 Dishwashing Station
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Violation:
The flight-type dishwasher was leaking water from under the sanitizing rinse compartment onto the deck below. Remediation began immediately.
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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.:
22
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Site:
Galley-Deck 18 Yacht Club
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Violation:
The hood-type glasswash and potwash machines had food debris clogging two nozzles on each of the machines upper rinse spray arms. The crew immediately cleaned the spray arms.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
27
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Site:
Bar-Deck 17 Top Sail
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Violation:
Three undercounter refrigerators near the entrance to the bar, had door gaskets that were soiled with black debris.
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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-Deck 15 Portside-Storage Cabinet
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Violation:
Two spoon utensil holders containing previously cleaned and sanitized spoons were heavily soiled with a grease-like residue on the non-food contact surface.
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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-Deck 15 Portside-Storage Cabinet
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Violation:
The cabinet used to store previously cleaned and sanitized utensils, serving trays, and bowls had an excessive amount of pooled water on the bottom of the cabinet.
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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-Deck 7 Sushi Bar
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Violation:
The top of the microwave was soiled with an oily substance. Cleaning began immediately.
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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:
Buffet-Deck 15 Marketplace
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Violation:
At the starboard side forward beverage station, the backflow prevention device for the countertop ice and juice dispenser was heavily soiled with a slimy material. Cleaning began immediately.
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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.:
28
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Site:
Galley-Deck 15 Portside-Storage Cabinet
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Violation:
Previously cleaned and sanitized utensils, serving trays, and bowls were stored inside a cabinet with an excessive amount of pooled water on the bottom of the cabinet.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 15 Dishwashing Station
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Violation:
Multiple previous cleaned and sanitized dishes and utensils were stored upright and unprotected on the clean area landing tables immediately below ventilation ducts.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Bar-Deck 7 English Pub
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Violation:
A large amount of water had accumulated on the deck behind the bar. The inspector could not find the source of the water, Cleaning took place immediately.
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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:
Other-Deck 7 Gelato
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Violation:
The display storage shelves located on the back bar bulkhead were heavily soiled with dust. Cleaning began immediately.
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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.:
35
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Site:
Galley-Deck 15 Dishwashing Station
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Violation:
The flight-type dishwasher was leaking water from under the sanitizing rinse compartment onto the deck. Staff stated the water was coming from the dishwasher. Remediation began immediately.
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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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