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Item No.:
08
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Site:
Galley-Windjammer Hot Galley - Hood Cleaning
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Violation:
The drain to the atmospheric vent for backflow prevention device to the hood cleaning system was positioned inside the chemical cleaning container and as a result, lacked a proper air gap.
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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). Provide an air gap for the atmospheric vent of all backflow prevention devices.
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Item No.:
08
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Site:
Bar-Deck 5 - Boleros Bar
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Violation:
The relief vent to the soda carbonator backflow prevention device was covered with a rubber material and tightly secured by a metal tie strap. The rubber material and tie strap were immediately removed.
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Recommendation:
Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Pool
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Violation:
The children's pool turnover rate (TOR) was calculated at approximately 65-70 minutes per the flow shown in the flow meter. The pool was closed after the finding. Later during the inspection, staff stated that the flow meter was faulty and the system was achieving an acceptable rate of about 30 minutes. Additionally, the records for this pool indicated the required TOR was 57 minutes, which is incorrect.
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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: (3) children's pool: 0.5 hours. Replace RWF filter pressure gauges, flow meters, and valves when they are defective.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Pool
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Violation:
The fill level of the RWF was approximately 10 cm below the upper gutter level.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Solarium Pool
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Violation:
The fill level of the RWF was approximately 10 cm below the upper gutter level.
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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.
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Item No.:
19
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
Containers of salad toppings out for self-service were not adequately positioned under the sneeze guard at the salad station. This was immediately corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means.
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Item No.:
20
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Site:
Buffet-Windjammer Starboard Coffee Station
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Violation:
Difficult-to-clean crevices and junctures in the plastic paneling were soiled with an excessive accumulation of brown sticky residue. These difficult-to-clean areas were located on the underside of the white plastic paneling immediately above the juice dispensing heads.
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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.
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Item No.:
20
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Site:
Buffet-Windjammer Starboard Aft Coffee Station
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Violation:
Brown sticky residue of more than a day's accumulation was located on the underside white plastic paneling immediately above the juice dispensing heads. The residue was predominantly in difficult to clean crevices and junctures of the plastic paneling.
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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.
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Item No.:
21
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Site:
Galley-Windjammer Hot Galley
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Violation:
Excessive soft silicone was used to close open seams on the flat top grill and salamander making cleaning difficult.
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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 - Chops Show Galley
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Violation:
Soft silicone installed around the perimeter of the center counter hot top was peeling exposing an open seam and making cleaning difficult.
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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-Windjammer Center Line
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Violation:
Silicone installed around the perimeter of several counter recessed hot tops was peeling exposing open seams and making cleaning difficult.
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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-Windjammer Port Coffee Station
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Violation:
Excessive silicone was used to secure metal housing for the drain line penetration underneath the counter mounted hot water machine. Old food soil of more than a day's accumulation was observed in the difficult to clean areas of the 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:
Galley-Windjammer Potwash
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Violation:
Silicone applied on the exterior left side of the potwash's technical compartment was peeling making cleaning difficult.
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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:
Bar-Deck 2 - Staff/Officer Bar
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Violation:
The standalone beverage refrigerator was stored directly on the deck and lacked adequate space for cleaning. The refrigerator could not be easily moved,
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Bar-Deck 4 - Crew Bar
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Violation:
The standalone beverage refrigerator was stored directly on the deck and lacked adequate space for cleaning. The refrigerator could not be easily moved.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Bar-Deck 4 - Crew Bar
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Violation:
Metal surfaces inside the technical spaces below the handwash and utility sink were rusted and corroded making them difficult to clean.
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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.
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Item No.:
26
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Site:
Buffet-Windjammer Starboard Aft Coffee Station
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Violation:
Brown sticky residue of more than a day's accumulation was located on the underside white plastic paneling immediately above the juice dispensing heads. The residue was predominantly in difficult to clean crevices and junctures of the plastic paneling.
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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-Windjammer Starboard Coffee Station
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Violation:
Brown sticky residue of more than a day's accumulation was located on the underside white plastic paneling immediately above the juice dispensing heads. The residue was predominantly in difficult to clean crevices and junctures of the plastic paneling. These areas included food-contact surfaces.
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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:
Galley-Deck 5 - Bakery
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Violation:
Brown food residue was located inside the dispensing end of the water delivery line used for adding water to the deck mounted mixers.
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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:
Buffet-Windjammer Starboard Coffee Station
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Violation:
Brown sticky residue of more than a day's accumulation was in the difficult to access areas inside the juice storage housing. These areas included the nonfood-contact lower section of the door and around the door hinge.
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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-Windjammer Port Coffee Station
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Violation:
Excessive silicone was used to secure metal housing for the drain line penetration underneath the counter mounted hot water machine. Old food soil of more than a day's accumulation was observed in the difficult to clean areas of the silicone.
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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-Windjammer Starboard Aft Coffee Station
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Violation:
Brown sticky residue of more than a day's accumulation was on difficult to access areas inside the juice storage housing. These areas included the lower section of the door and around the door hinge.
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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-Windjammer Starboard Aft Ice Cream Station
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Violation:
Old ice cream residue was observed on the metal ice cream drip channels inside the technical areas to the previously cleaned far right ice cream machine.
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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:
Bar-Deck 4 - Crew Bar
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Violation:
A heavy accumulation of dust coated the top surface of the back bar counter and outside surfaces of the standalone refrigerator.
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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.:
29
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Site:
Pantry-Housekeeping
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Violation:
Handwashing stations in seven deck pantries were blocked by trolleys stored by housekeeping personnel. This was observed in the pantries located on deck 2 forward, L section and aft, deck 4 L section, deck 7 forward and aft, and deck 8 aft.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
33
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Site:
Bar-Deck 2 - Staff/Officer Bar
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Violation:
Old food soil residue was on the deck below the standalone beverage refrigerator.
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Recommendation:
Ensure decks in bars are cleaned as often as necessary.
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Item No.:
33
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Site:
Children Area-Nursery Food Counter
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Violation:
The deck coving was made of soft sealant.
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Recommendation:
Use hard silicone along decks.
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Item No.:
33
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Site:
Bar-Deck 4 - Crew Bar
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Violation:
The bulkhead in back of this bar consisted of difficult to clean metal grating for the ship's air intake systems. The grating had ledges and was difficult to clean. A heavy accumulation of dust and filth coated these surfaces.
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Recommendation:
Ensure bulkheads have smooth finishes. Ensure bulkheads in bars are constructed and maintained for easy cleaning. Ensure bulkheads in bars are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Deck 4 - Crew Bar
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Violation:
The deckhead above the bar consisted of metal structural beams with electrical piping and wiring. These beams had difficult to clean features including rust deposits.
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Recommendation:
Ensure deckheads in bars and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Deck tile grouting was missing or recessed throughout much of this area.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Windjammer Starboard Aft Station
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Violation:
Heavy dust coated piping located in the plenum space above the open deckhead slots immediately above food out for self-service. Additionally, old food splash was on several deckhead panels above the worker side at this outlet.
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Recommendation:
Ensure deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Deck tile grouting was missing or recessed throughout much of this area.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Deck 2 - Crew Slop Chest
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Violation:
Brown liquid residue was observed on the deck inside this crew store which contained a variety of pre-packaged food items. According to crew personnel, the liquid originated from a drain line in the deckhead. No food items were impacted by the dripping liquid. Corrections began immediately.
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Recommendation:
Ensure decks in storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Galley-Deck 4 - Vegetable Station
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Violation:
Water draining from the lower combination oven dripped and pooled on the deck beneath and around the machine.
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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:
Bar-Deck 2 - Staff/Officer Bar
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Violation:
Light intensity to the right of the standalone beverage refrigerator was less than the required 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-Deck 4 - Crew Bar
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Violation:
There were no lighting fixtures to provide the required light intensity to the working areas of the bar for cleaning and handwash station when the bar is in service from 2030 - 0330.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Windjammer Dishwash
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Violation:
Excessive steam exited the clean side of the flight-type dishwash machine during active use. Light condensate collected on the deckhead. No dripping was observed.
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Recommendation:
Ensure warewashing 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
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Site:
Galley-Deck 2
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Violation:
A wet mop was left in a mop bucket and not positioned to adequately air dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Integrated Pest Management-Deck 4 Crew Bar
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Violation:
There was no active or passive pest monitoring for the deck 4 crew bar.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log.
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