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Item No.:
*
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Site:
Medical-Medical Ward Waiting Area
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Violation:
The deckhead above the drinking fountain in the waiting room area was dripping water continuously. No water accumulated on the deck. Remediation began immediately.
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Recommendation:
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Item No.:
*
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Site:
Medical-Sluice Room
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Violation:
Three holes were in the stainless-steel countertop making this area difficult to clean. Staff stated the holes were caused when equipment was removed from the countertop.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Garbage Room Cart Washing Station
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Violation:
The potable water line entering the garbage room at the handwash station was not labeled (blue or blue/green/blue) to indicate it was potable water. Remediation began immediately.
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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-Garbage Room Lift Area
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Violation:
The hose used to wash the garbage lift area had a backflow prevention device that was not listed on the backflow prevention device log. Remediation began immediately.
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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. 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.
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Item No.:
08
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Site:
Potable Water-Provisions Area
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Violation:
The vents for backflow prevention device attached to the drinking fountain were blocked and soiled. Remediation began immediately.
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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-Forward Pool
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Violation:
The water fill level was not at the skim gutter level during the inspection. Remediation began immediately.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
18
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Site:
Galley-Deck 5 Garde Manger
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Violation:
A container of cold smoked salmon roses and cold smoked salmon coins was stored above ready-to-eat sliced deli meat. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Sabatini's
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Violation:
A pan of cold smoked salmon was stored above ready-to-eat deli meats. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Other-Officer's Mess Pantry
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Violation:
On the coffee machine with three group heads, there was a slotted fastener located on the food contact surface on the left-most group head.
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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.:
20
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Site:
Other-Officer's Mess Pantry
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Violation:
On the coffee machine with one group head, there was a slotted fastener located on the food splash zone.
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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.:
20
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Site:
Galley-Deck 6 Bakery
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Violation:
A bolt was missing on the food contact surface of the second oven from the bottom. This made the area difficult to clean.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
20
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Site:
Pantry-House Keeping Deck 7
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Violation:
The bottom evaporator for the stacked ice machine was not working during the inspection. Remediation began immediately.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Pantry-House Keeping Deck 8
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Violation:
The ice machine in this pantry was not working during the inspection. The work order was placed the day prior to the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Horizon Court Starboard Bread Station
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Violation:
Cables were draped across the bottom of the technical compartment. This made the area 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:
Buffet-Horizon Court Starboard Coffee Dispenser
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Violation:
A drain line was draped across the bottom of the technical compartment and not directed towards the scupper. This was corrected.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Galley-Deck 14 Horizon Court Prep
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Violation:
There was excessive sealant on the bulk milk cooler near the regular milk dispenser.
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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 14 Horizon Court Preparation
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Violation:
There was excessive sealant on the counter to the left of the juice dispenser. This made the area 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:
Galley-Deck 6 Bakery
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Violation:
The technical compartment of the dough-roller machine was heavily soiled and constructed in a manner that made it 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.:
22
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Site:
Other-Pizzeria/Bar Pantry
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Violation:
Water was leaking from the bottom of the dishwash machine. As a result, water was pooling on the deck.
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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-Deck 6 Starboard Flight-Type Dishwash
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Violation:
The bottom of the flight-type dishwasher was leaking water onto the deck below. As a result, water was pooling on the deck.
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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.:
26
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Site:
Other-Deck 7 Bell Box
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Violation:
There was black debris on the bottom water plate of the ice machine. Additionally, there was a significant amount of black debris inside the recirculating drain pan. The machine was taken out of order and cleaned.
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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.
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Item No.:
27
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Site:
Galley-Deck 6 Bakery
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Violation:
The technical compartment of the dough-roller machine was heavily soiled and constructed in a manner that made it difficult to clean.
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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 6 Pastry
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Violation:
The pipes located behind the deck oven were heavily soiled with greater than one day's worth of accumulation. This was cleaned 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:
Galley-Deck 5 Soup Station
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Violation:
There was food debris on the arm used to lift the lid of the chopper. This area had been previously cleaned. This was cleaned 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:
Galley-Deck 12
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Violation:
The black tape on the chilled water was excessively soiled with black debris. This was immediately cleaned.
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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-Horizon Court Starboard Cold Station
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Violation:
The bottom of the milk carafe was soiled with a brown and sticky substance. The carafe was sent for cleaning.
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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.:
33
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Site:
Other-Garbage Cold Storage Room
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Violation:
The evaporator to deckhead juncture had a seam greater than 0.8 mm making this area difficult to clean. This area was soiled with a black debris and discolored water. Cleaning began immediately.
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Recommendation:
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Item No.:
33
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Site:
Galley-Deck 12 Combi Oven near Walk-in 12241
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Violation:
The soft sealant around the mounting legs of the combination oven was in disrepair.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Amuleto
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Violation:
There was a large chip in the tile located near the starboard entrance to Amuleto.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Amuleto
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Violation:
The top of the Amuleto sign was dusty with greater than one day's worth of accumulation. This was cleaned 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 6 Starboard Flight-Type Dishwash
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Violation:
The bottom of the flight-type dishwasher was leaking water onto the deck below. As a result, water 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:
Other-Pizzeria/Bar Pantry
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Violation:
Water was leaking from the bottom of the dishwash machine. As a result, water 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:
Galley-Hot Galley
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Violation:
Water was steadily dripping out of the steam releaser on the bottom of the steam boiler. There was no drain or scupper under the steam releaser, which caused water to pool 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.:
36
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Site:
Galley-Deck 5 & 6 Water Dispensers
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Violation:
There was a total of four water dispensers located in the deck 5 and 6 main galleys. The lighting at each of these dispensers was not sufficient.
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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.
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Item No.:
38
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Site:
Buffet-Amuleto
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Violation:
A small bottle of an unidentifiable liquid substance was sitting on the counter behind the sneeze guard. There was no label on the bottle. No food was on the counter near the bottle. Staff stated it was probably left by a passenger and was discarded.
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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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Item No.:
38
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Site:
Galley-Cleaning Locker C522-01
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Violation:
Cleaning Locker C522-01 was not labeled 'cleaning materials only.' This was corrected.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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