|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Beverage Station - Portside/Aft
|
|
Violation:
The undercounter backflow prevention device for the countertop coffee maker was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Beverage Station - Starboard/Aft
|
|
Violation:
The backflow prevention device for the countertop coffee maker was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 10 - Tides
|
|
Violation:
The backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 10 - Blue Iguana
|
|
Violation:
The backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Lounge Whirlpool
|
|
Violation:
The bromine level inside the whirlpool spa was higher than the required range. The ship's test kit measured 12.84 ppm bromine, and the inspector's test kit measured 15.37 ppm and 14.65 ppm bromine. The bromine range for whirlpool spas is 4.0 - 10.0 ppm. The area was open at the time of the inspection.
|
|
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 or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lounge Whirlpool Machinery Room
|
|
Violation:
The analyzer was not properly measuring the bromine level inside the whirlpool spa. Also, manual calibration measurements of the analyzer conducted by the crew member and the inspector were nearly twice the level compared to the analyzer. The analyzer read 7.85 ppm bromine. The ship's test kit measured 12.18 ppm bromine, and the inspector's test kit measured 15.13 ppm bromine. These measurements were similar to measurements inside the whirlpool spa. Inside the whirlpool spa, the ship's test kit measured 12.84 ppm bromine, and the inspector's test kit measured 15.37 ppm and 14.65 ppm bromine.
|
|
Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 10 - Guy's Burger Joint Condiment Station
|
|
Violation:
A utensil storage container full of knives, forks, and spoons out for passenger self-service was placed at the condiment station uncovered and unprotected from contamination.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 - Center - Hot Line Area
|
|
Violation:
The lower stacked combination oven's door handle 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Soup Station
|
|
Violation:
A seam was at the bulkhead/soup kettle juncture at the aft starboard side corner. This was corrected before the end of the inspection.
|
|
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:
Galley-Deck 10 - Center - Hot Line Area
|
|
Violation:
Ten soiled plastic food containers were stored next to the in-use combination ovens.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Extension
|
|
Violation:
The water for two sanitizing buckets was cloudy. No rags were in either bucket at the time of the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Warewashing Area
|
|
Violation:
The flight-type dishwashing machine's final sanitizing rinse manifold water temperature measured 186F after two manual tests. However, the internal digital water temperature display measured 174F. Staff calibrated the machine during the inspection.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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 10 - Warewashing Area
|
|
Violation:
The water for two sanitizing buckets was cloudy. No rags were in the buckets at the time of the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Blue Iguana
|
|
Violation:
The water for two sanitizing buckets was cloudy with soiled rags inside.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 10 - Blue Iguana
|
|
Violation:
The water for two sanitizing buckets was cloudy with soiled rags inside.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Pantry-8.016 (Across from Cabin 8258)
|
|
Violation:
Brown residue was along the top of the ice cuber water inlet inside the ice machine. The inspector wiped some of the residue off with an alcohol wipe.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Beverage Station - Portside/Aft
|
|
Violation:
Water pooled on the bottom of the undercounter technical space below the countertop beverage dispensing machines.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 10 - Seafood Shack
|
|
Violation:
The handwashing sink's water temperature did not reach 100F after three minutes of operation.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 10 - Tides
|
|
Violation:
The handwashing sink's water temperature did not reach 100F after two minutes of operation.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 - Family Harbor
|
|
Violation:
The soap dispenser was empty at the handwashing station. This was corrected immediately.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Produce Room
|
|
Violation:
The deckhead light fixture had a build-up of water inside.
|
|
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:
Provisions-Deck 0 - Freezer 24
|
|
Violation:
Frozen condensate collected between two deckhead panels near the door. No food was impacted.
|
|
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 10 - Pizza Restaurant - Portside/Aft
|
|
Violation:
Small patches of rust were on the deckhead in many areas throughout the food preparation area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Seafood Shack
|
|
Violation:
The roller curtain control box frame was separated from the deckhead, making this area difficult to clean.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Seafood Shack - Walk-In
|
|
Violation:
The evaporator's drain line was leaking at the catch tray seam and pooling on the deck.
|
|
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 10 - Seafood Shack - Walk-In
|
|
Violation:
The evaporator's drain line was leaking at the catch tray seam and pooling on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Beverage Station - Portside/Aft
|
|
Violation:
Water was dripping from two potable water lines and pooling on the bottom of the undercounter technical space below the countertop beverage dispensing machines.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
One ant was on the not-in-use dough sheeter. The dough sheeter was dismantled for cleaning.
|
|
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.
|
|