|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 - Johnny Rockets
|
|
Violation:
The backflow prevention device for the carbonated water supply line was installed pointed up prohibiting proper drainage and an efficient visual inspection for leaking.
|
|
Recommendation:
Install backflow prevention devices to prevent the reverse flow of polluted water from entering the potable water supply.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 - Windjammer - Thirst Quencher Aft
|
|
Violation:
The undercounter backflow prevention device for the main potable water line was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 12 - Johnny Rockets
|
|
Violation:
The backflow prevention device's atmospheric vent was directed upwards preventing proper drainage and an efficient visual inspection for leaking in the carbonation cabinet.
|
|
Recommendation:
Install backflow prevention devices to prevent the reverse flow of polluted water from entering the potable water supply.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Nontestable Devices
|
|
Violation:
Air gap documentation for evaporator #1, evaporator #2, and deck 1 forward bunker station (port and starboard) were missing on the nontestable devices log.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Typhoon Slides Pump Room
|
|
Violation:
The return line for filling the recreational water facility was striped blue/green/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 11 - Johnny Rockets
|
|
Violation:
Raw hamburger was stored in vacuum sealed packages that were leaking juices from the inside of the package. Additionally, other hamburger packages were resting in the juice leaking from the inside of these packages. The packages were not efficiently sealed, causing a food protection concern.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 0 - Chef Freezer
|
|
Violation:
The top of many boxes of fish were covered with frozen condensate.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Ice Machine at Entrance from Dining Room
|
|
Violation:
The white, plastic frame around the ice machine cuber panel was cracked on the bottom.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Far Left Ice Machine
|
|
Violation:
The white, plastic frame around the ice machine cuber panel had five cracks.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Bar-Deck 11 - Pool Bar
|
|
Violation:
The plastic evaporator cover for the right-side ice machine was chipped making this area difficult to clean.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Ice Machine at Entrance from Dining Room
|
|
Violation:
The white, plastic frame around the ice machine cuber panel had cracks on the bottom and right side.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 - Windjammer - "U" Hot Line Area
|
|
Violation:
The door handle for undercounter food storage cabinet #4811 was in disrepair.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 - Windjammer - "U" Hot Line Area
|
|
Violation:
The far-right portside ceramic top heating surface was in disrepair with multiple chips and grooves making it difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 - Windjammer - "U" Hot Line Area
|
|
Violation:
Multiple screws were missing in the housing frames for the countertop heating lamps making them difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 - Windjammer - "U" Hot Line Area
|
|
Violation:
The starboard side ceramic top heating surface was in disrepair with chips and grooves making it difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 12 - Sky Bar
|
|
Violation:
The back bar active bottle storage shelves were in disrepair with multiple chips and were not of a smooth material.
|
|
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 surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 11 - Plaza Bar
|
|
Violation:
The wooden, back bar bottle storage cabinets were in disrepair.
|
|
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 surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The horizontal gasket was torn above the rotating oven.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Soup Station
|
|
Violation:
An in-use long, open-handle spatula was soiled with old food debris inside the handle. The open handle made the spatula difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
The overflow drain cover inside the three-compartment sink's rinse compartment was loose and hanging off.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
The fourth from the left upper auxiliary rinse spray nozzle produced only a single stream of water. This was immediately corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The hood-type potwash machine and the trolley wash machine had been out of service for at least one week. A work order had been submitted.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The electrical display panel on the conveyor dishwash machine was faint and difficult to read.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
The previously cleaned and sanitized small slicer stored in the clean storage racks was soiled with dust and food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 - Windjammer - Toast Station
|
|
Violation:
The toaster was heavily soiled with old food residue. This area was previously cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 11 - Windjammer - "U" Hot Line Area
|
|
Violation:
Undercounter food storage cabinet #4811 was heavily soiled inside. No food was inside the cabinet at the time of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 11 - Windjammer - Toast Station
|
|
Violation:
The toaster was heavily soiled with old food residue. This area was previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 5 - Sorrento's
|
|
Violation:
Standing water was in the bottom of the technical cabinet for the soda lines on the worker side of the beverage station.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Soup Station
|
|
Violation:
An in-use long, open-handle spatula was soiled with old food debris inside the handle.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Entrance to Dining Room
|
|
Violation:
Two crew members were transporting a trolley full of upright and uncovered previously cleaned and sanitized plates. They stated the plates were going to the Windjammer buffet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
Grease residue was in the exhaust hood above the rotating oven.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Pantry
|
|
Violation:
The bulkhead-mounted lower electrical socket (UPB 8021-7) was missing the gasket creating an open penetration into the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2
|
|
Violation:
Condensate was on the deckhead at the soiled end of the conveyor dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 - Windjammer #5 Starboard Side
|
|
Violation:
The deckhead was open to the plenum.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 - Windjammer #2 Portside
|
|
Violation:
The deckhead was open to the plenum.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 - Windjammer - Warewashing Area
|
|
Violation:
An excessive amount of condensate was accumulating on the deckhead and bulkheads.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 - Soup Station
|
|
Violation:
The handwashing station's water faucet was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Deck 1 - Meat Preparation (1892B)
|
|
Violation:
The deckhead light to the right of the evaporator unit was not working. This area of the room was less than 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Deck 1 - Meat Preparation (1892B)
|
|
Violation:
The light intensity measured less than 220 lux at the handwashing station.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 - Jade
|
|
Violation:
The light intensity measured less than 220 lux at the utensil storage area.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 2
|
|
Violation:
Condensate was on the deckhead at the soiled end of the conveyor dishwash machine. No condensate was dripping.
|
|
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 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 11 - Windjammer - Warewashing Area
|
|
Violation:
An excessive amount of condensate was accumulating on the deckhead and bulkheads.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 11 - Windjammer #4 Starboard Side Aft
|
|
Violation:
One small fly was in this area.
|
|
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.
|
|