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Item No.:
08
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Site:
Galley-Deck 3 Tuscan Grill Hood Cleaning Cabinet
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Violation:
The hose on the vent of the backflow preventer was sloped in a manner that would not allow it to drain completely. The hose was cut to allow for complete drainage.
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Recommendation:
If a hose is attached to a backflow preventer's vent, ensure the hose can drain completely.
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Item No.:
08
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Site:
Galley-Deck 3 Normandy Hood Cleaning Cabinet
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Violation:
The hose on the vent of the backflow preventer was sloped in a manner that would not allow it to drain completely. The hose was cut to allow for complete drainage.
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Recommendation:
If a hose is attached to a backflow preventer's vent, ensure the hose can drain completely.
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Item No.:
08
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Site:
Galley-Deck 3 Normandy Hood Cleaning Cabinet
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Violation:
The backflow preventer inside the hood cleaning cabinet was heavily corroded.
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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-Crew Mess Hood Cleaning Cabinet
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Violation:
The hose on the vent of the backflow preventer was sloped in a manner that would not allow it to drain completely. The hose was cut to allow for complete drainage.
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Recommendation:
If a hose is attached to a backflow preventer's vent, ensure the hose can drain completely.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control List
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Violation:
The log documenting the inspection and maintenance of backflow prevention devices did not include accurate locations. For example, (1) the testable device list had an entry for a reduced pressure zone (RPz) assembly in the 'emergency coning station' that was unclear to the staff. Upon inspection of the area and drawings, it was determined that the RPz was protecting the secondary window washing system on Deck 17 Fire zone 2; (2) RPz in the whirlpools in balcony iconic suites 1246, 1376, 1383, 1384, 1385 were in the nontestable log and could not be readily found because these were the cabin numbers from the yard, not current cabin numbers; (3) the crew toilets No. 0105, 0258, 1707 for showers and urinals did not have locations.
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Recommendation:
Maintain an accurate cross-connection control log.
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Item No.:
08
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Site:
Potable Water-Deck 17 Fire Zone 2
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Violation:
The potable water line inside the Deck 17 Fire zone 2 for the window washing system was not painted or striped blue or blue/green/blue.
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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-Deck 17 Fire Zone 2
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Violation:
The manufactured air gap below the intermediate vent of the RPz of the window washing system was not twice the diameter of the vent pipe.
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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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The rubber grommet for covering the long gap created when the center divider was in the lowered position was partially lifted exposing the gap and creating an entrapment issue. The pool was open for passenger use at the time. Staff stated that it was part of their checks before opening to verify that the grommet was in proper placement. However, the grommet was misplaced when the pool was opened for passenger use.
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Recommendation:
Ensure the rubber grommet is properly in place prior to opening the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The pole of the rescue or shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet).
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Retreat Pool
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Violation:
The shepherd's hook was not located at a prominent location (visible from the full perimeter of the pool). It was behind lounge chairs.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
15
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Site:
Galley-Blu - Upright Refrigerator
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Violation:
There was a log of cheese which did not have information indicating that it was pasteurized. The cheese was produced in Germany and distributed/packaged in Italy. The ingredient list (translated) included milk, salt, lactic acid and caglio. Staff provided unclear information which was not clearly provided by the manufacturer. Additionally, there was no original product box to determine any additional information concerning whether the cheese was pasteurized. Following the inspection, the ship provided documenation from the manufacturer that the cheese was pasteurized.
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Recommendation:
Ensure eggs and milk products are received as follows: (1) Liquid, frozen, and dry eggs and egg products are obtained pasteurized. (2) Fluid and dry milk and milk products complying with Grade A standards as specified in law are obtained pasteurized. (3) Frozen milk products, such as ice cream, are obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. (4) Cheese is obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties.
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Item No.:
19
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Site:
Bar-Pool Bar
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Violation:
There was a steel cart with a black cover parked outside the pool bar in the passenger area. This cart contained bottles and cans of soda and beer. Staff stated that they were going to add ice to the cart and take it out for service. The deckhead above was not enclosed and had openings to the plenum. Additionally, inside the basin of the cart, where the soda and beer was stored, were table linens which appeared slightly soiled and what looked like a human hair. Crew cleaned and sanitized this cart.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Buffet-Starboard Side Cereal Station
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Violation:
There was a wooden tray placed beneath a group of three cereal dispensers which had pieces missing. The missing pieces left a difficult to clean surface. Staff stated that this would be discarded immediately.
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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-Portside Bread Station
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Violation:
There was an open seam larger than 0.9mm along the edge of the bulkhead and backsplash. Crew reported right away to fill the seam in with silicone.
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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:
Other-Garden Rooftop Grill
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Violation:
The waiter station on the starboard side was separated from the bulkhead which created a difficult to clean gap. Staff responded to close the gap.
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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:
Galley-Warewash Starboard Side
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Violation:
There were two upper wash nozzles which were blocked with debris. One nozzle had a small, white food wrapper inside and the other nozzle contained a long brown strip. The inspector removed both of these.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 4 Dishwash #4070710
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Violation:
At least 6 slices of oranges, one piece of bacon, and a large piece of plastic wrap were inside the machine on the clean side. The pre-rinse and rinse compartments of the machine were clean. The machine was taken out of service and cleaned.
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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.:
22
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Site:
Pantry-Retreat Lounge
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Violation:
The hood-type glasswash machine in this area had been out of order since 29 October 2019. The staff presented the inspector with a document which stated the part was to arrive the day of the inspection.
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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.:
27
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Site:
Bar-Pool Bar
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Violation:
There was a steel cart with a black cover parked outside the pool bar in the passenger area. This cart contained bottles and cans of soda and beer. Staff stated that they were going to add ice to the cart and take it out for service. The deckhead above was not enclosed and had openings to the plenum. Additionally, inside the basin of the cart, where the soda and beer was stored, were table linens which appeared slightly soiled and what looked like a human hair. Crew cleaned and sanitized this cart.
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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 Tuscan Grill
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Violation:
The technical compartment of the salamander was slightly soiled with grease and debris. The salamander was dismantled and 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:
Galley-Deck 3 Dry Store
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Violation:
The technical compartment of the pasta machine was soiled with greater than one day's worth of dried debris and crumbs. It 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:
Galley-Mast Grill
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Violation:
The inside of the hood washing cabinet was covered in a white, chalky debris. Staff stated this was chemical which sprayed out due to a failed hose. This was cleaned right away.
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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 4 Dishwash
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Violation:
Approximately 50 plate covers were wet nested on the clean dish racks. The plate covers were sent to be rewashed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Bar-Pool Bar
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Violation:
There were approximately 8-10 champagne flutes which were previously cleaned that were stored on their sides with the rim exposed to things stored on the counter (keys, bottle opener). Crew removed these to be rewashed.
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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.:
29
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Site:
Galley-Deck 4 Pastry
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Violation:
The handwash station just outside the pastry area reached a temperature of 130F. The handwash station was not adjustable by the user. This was corrected immediately.
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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).
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Item No.:
30
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Site:
Galley-Warewash Starboard Side
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Violation:
The handwash sink at the soiled end of the flight-type warewash machine was soiled with brown debris. Staff responded to clean this.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Warewash Starboard Side
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Violation:
There was no waste receptacle at the handwash sink at the soiled end of the flight-type warewash machine. Crew replaced the receptacle right away.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Bar-Martini
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Violation:
The chandelier inside the bar had difficult to clean features. The inside surface of each individual light was soiled with dust. Staff stated the chandelier is cleaned twice a month, but would increase cleaning to every 10 days.
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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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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:
Bar-Pool Bar
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Violation:
There was a steel cart with a black cover parked outside the pool bar in the passenger area. This cart contained bottles and cans of soda and beer. Staff stated that they were going to add ice to the cart and take it out for service. The deckhead above was not enclosed and had openings to the plenum. Additionally, inside the basin of the cart, where the soda and beer was stored, were table linens which appeared slightly soiled and what looked like a human hair. Crew cleaned and sanitized this cart.
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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.
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Item No.:
39
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Site:
Dining Room-Blu Waiter Station
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Violation:
There was one live fruit fly noted in this area.
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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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