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Item No.:
08
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Site:
Galley-Deck 4
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Violation:
The air gap below the trolley wash's backflow prevention device was 3/4 inch.
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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:
Housekeeping-Deck 2 Pantry 2.5.03
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Violation:
The backflow prevention device on the sink's spray arm was soiled with a green and white substance that blocked the vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 11 Windjammer
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Violation:
The backflow prevention device on combination oven 4811.111.1021 was not angled for proper draining.
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Recommendation:
Ensure the backflow prevention device allows for drainage.
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Item No.:
08
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Site:
Potable Water-Bunker Station Port Side Aft
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Violation:
The keeper chain for the left side bottom screw cap was not attached. This was immediately corrected.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
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Item No.:
08
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Site:
Potable Water-Bunker Station Starboard Side Forward
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Violation:
The keeper chain for the right side second from the bottom screw cap was not attached. This was immediately corrected.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
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Item No.:
08
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Site:
Potable Water-Bunker Station Port Side Forward
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Violation:
The keeper chain for the second from the bottom screw cap was not attached. This was immediately corrected.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
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Item No.:
08
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Site:
Potable Water-Deck 12 Spa Pedicure Chairs
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Violation:
The hot water line's backflow prevention device had significant build-up of debris and sediment around the vents. The device was located behind a pedicure chair and had to be visually inspected from a couple feet away, so it was unclear whether all the vents were blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Galley-Deck 11 Whirlpool #1
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Violation:
The inspector and crew each measured the chlorine halogen residual which resulted in 2.30 ppm and 2.12 ppm, respectively. The inspector and crew re-measured the chlorine halogen residual which resulted in 2.05 ppm and 2.06 ppm, respectively. The average chlorine halogen residual from all measurements was 2.13 ppm. The whirlpool was open, but no passengers were using it. Crew immediately closed the facility. The inspector and crew went to the pool machinery room and the analyzer was reading 2.8 ppm. A manual chlorine halogen residual at the analyzer was not measured because another crew member had already been called to the pool machinery room and was working on the system. Crew advised that the recent dry dock had affected some of their systems and that air had gotten into the dosing line for this whirlpool.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
19
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Site:
Galley-Deck 3 Hot Galley
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Violation:
A tray of cooked bacon ready to be plated for service had the tong's handle laying on top of the bacon.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The bulk milk and cream dispensing tubes were 3 inches long.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 3 Ice Machines
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Violation:
Both ice machines had a sticker on the deflector panel's food contact surface.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth.
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Item No.:
21
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Site:
Galley-Deck 5 Pastry
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Violation:
The deck oven, second oven from the bottom, was missing two middle fasteners on oven's bottom front edge which created a difficult to clean surface.
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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. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 4
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Violation:
The counter-mounted hot water machine and coffee machine were missing fasteners on the mounting plates which created unnecessary crevices and difficult to clean surfaces.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The coffee machine compressor's outer housing was rusted and in disrepair. The coffee machine was not in operation.
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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. 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.:
21
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Site:
Buffet-Deck 11 Windjammer
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Violation:
The port and starboard side 'Fresh From the Garden' countertop's sealant was missing, rough, and/or peeling which made the surface difficult to 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.
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Item No.:
21
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Site:
Preparation Room-Deck 1
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Violation:
The fresh fish 1C refrigerator room was missing an ambient air temperature-measuring device.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5°C (within 3°F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3°F in the intended range of use. Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
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Site:
Buffet-Deck 2 Beverage Station
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Violation:
The counter-mounted ice machine's front right leg and coffee machine's back left leg were missing fasteners on their mounting plates, which created unnecessary crevices and difficult to clean surfaces.
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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.
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Item No.:
21
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Site:
Galley-Deck 11 Windjammer
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Violation:
The sealant around the soup kettles and the braising pans was missing, rough, and/or peeling which made the surfaces difficult to 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.
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Item No.:
26
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Site:
Buffet-Deck 11 Windjammer Aft Port Side Beverage Station
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Violation:
Both juice dispensers had more than a day's worth of food debris above the dispensing nozzles. The crew started cleaning and sanitizing immediately.
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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.:
26
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Site:
Buffet-Deck 11 Windjammer Mid-Ship Port Side Beverage Station
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Violation:
The juice dispenser had more than a day's worth of food debris above the dispensing nozzles. The crew started cleaning and sanitizing immediately.
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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:
Galley-Deck 4 Beverage Station
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Violation:
The coffee machine compressor's outer housing was rusted and soiled the open shelf.
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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 4
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Violation:
The ice machine's backflow prevention device was soiled with a green and white substance.
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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 3 Potwash
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Violation:
The backflow prevention device on the left spray hose was soiled with a green substance.
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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 3 Soup Station
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Violation:
Condensate collected on the deckhead above the upright thermal oven and was dripping onto the equipment.
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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 5
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Violation:
Condensate was dripping from the deckhead above the flight-type dishwash machine onto the warewash equipment and deck below on both the clean and soiled ends. The machine was in operation. Staff had removed the final rinse spray curtain to inspect the spray pattern and stated the curtain was off the machine for approximately 15 minutes. Staff immediately stopped operations, replaced the curtain, dried the deckhead, and sent dishes to be rewashed.
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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.:
32
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|
Site:
Galley-Deck 12 Johnny Rockets
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Violation:
Food debris was inside an open waste-handling container. The galley was not in use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 5
|
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Violation:
Condensate was dripping from the deckhead above the flight-type dishwash machine onto the warewash equipment and deck below on both the clean and soiled ends. The machine was in operation. Staff had removed the final rinse spray curtain to inspect the spray pattern and stated the curtain was off the machine for approximately 15 minutes. Staff immediately stopped operations, replaced the curtain, dried the deckhead, and sent dishes to be rewashed.
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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:
Dining Room-Deck 12 Johnny Rockets
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Violation:
The drain below the handwash sink was clogged with food debris which caused water to spill onto the deck. The crew start remediation immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 Soup Station
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Violation:
The potable water supply hose for the far-right tilting pan was leaking and water was pooling 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.:
33
|
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Site:
Galley-Deck 3 Soup Station
|
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Violation:
Condensate from the upright thermal oven was pooling 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.:
33
|
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Site:
Buffet-Deck 2 Beverage Station
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Violation:
The deckhead above the clean and sanitized glasses out for service had a 1/4-inch gap, approximately one foot long, that exposed the plenum.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
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Site:
Buffet-Deck 2 Beverage Station
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Violation:
The middle light's flange had pulled away from the deckhead, collected dust and created a difficult to clean surface.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 3
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Violation:
The pastry dry store had two holes in the bulkhead. One hole was in the upper back left of the bulkhead and one hole was in the bottom back right of the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Room Service-Deck 5
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Violation:
Condensate collected in #1033 bain marie's technical compartment and was pooling 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.:
34
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The potable water supply hose for the far-right tilting pan was leaking and water was pooling on the deck.
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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:
Room Service-Deck 5
|
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Violation:
The drain below the handwash sink was clogged and the scupper drain was filled with water which was pooling on the deck.
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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.:
35
|
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Site:
Dining Room-Deck 12 Johnny Rockets
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|
Violation:
The drain below the handwash sink was clogged with food debris which caused water to spill onto the deck. The crew started remediation 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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Item No.:
37
|
|
Site:
Room Service-Deck 5
|
|
Violation:
Condensate collected in #1033 bain marie's technical compartment and was pooling on the deck.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Deck 5
|
|
Violation:
Condensate was dripping from the deckhead above the flight-type dishwash machine onto the warewash equipment and deck below on both the clean and soiled ends. The machine was in operation. Staff had removed the final rinse spray curtain to inspect the spray pattern and stated the curtain was off the machine for approximately 15 minutes. Staff immediately stopped operations, replaced the curtain, dried the deckhead, and sent dishes to be rewashed.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
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Site:
Galley-Deck 3 Soup Station
|
|
Violation:
Condensate collected on the back counter behind the bain marie. There was no food stored in the bain marie and it was not covered.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
Condensate collected on the deckhead above the upright thermal oven.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Deck 3
|
|
Violation:
Condensate collected on the deckhead above the far-right tilting pan in the roast/sauce area. Dripping was not observed.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
|
|
Site:
Housekeeping-Deck 2 Pantry 2.5.03
|
|
Violation:
The cleaning material locker was not labeled.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
|
|
Site:
Room Service-Deck 5
|
|
Violation:
One small live fly was flying near the ovens.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests 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.:
39
|
|
Site:
Galley-Deck 3
|
|
Violation:
Three small live flies were flying around the soup station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests 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.:
39
|
|
Site:
Dining Room-Deck 12 Izumi
|
|
Violation:
A small live fly was flying in Izumi's dining room.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests 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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|
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Item No.:
39
|
|
Site:
Dining Room-Deck 9 Concierge Club
|
|
Violation:
Two small live flies were flying in the Concierge Club.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests 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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