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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa and Spa Pool Records
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Violation:
The date and time of whirlpool spa and spa pool water changes was not recorded in the logs. Staff stated that the water was changed daily after shock halogenation.
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Recommendation:
Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Charts
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Violation:
The halogen analyzer-chart recorder charts were not initialed for a two-shift period.
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Recommendation:
Initial halogen analyzer-chart recorder charts daily.
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Item No.:
19
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Site:
Bar-Deck 20 Top Twenty
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Violation:
The bottle storage rack attached to the bulkhead and adjacent to the hot grill was soiled with an oily substance. Additionally, three bottles of liquor were soiled on the nonfood-contact areas with the oily substance as well.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination;
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Item No.:
20
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Site:
Galley-Deck 6
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Violation:
On the left ice machine, a barcode sticker was affixed to the white plastic ice deflector panel, making this food splash area difficult to keep clean. At the time of the inspection, this area was clean to the sight and touch.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Decks 5, 6, and 7
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Violation:
An orange rope was attached to the nonfood area of a flat cart used to transport beverages. This rope is not easily cleanable.
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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.:
22
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Site:
Pantry-11
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Violation:
The undercounter warewash machine in housekeeping pantry 0110502 was missing a data plate that indicates the machine's design and operating specifications.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 16 Market Place Dishwashing Station
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Violation:
The portside and starboard side flight-type dishwashing machines had chilled water lines exiting the deckhead and entering both dishwashing machine's top technical area. For both machines, these line were sweating and dripping condensate continuously onto the top soiled side of the machines. The deckhead mounting couplers were also wet with condensate and dripping. No sanitized utensils were affected and the ventilation/exhaust was working effectively
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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:
Galley-Deck 16 Market Place Diswashing Station
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Violation:
A small amount of food debris was found in the wash tank filter screens for two flight-type dishwashing machines in this area. Cleaning began immediately.
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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.:
24
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Site:
Galley-Deck 5
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Violation:
At the coffee machine next to the ice machine, the chlorine concentration of the small sanitizing container measured less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Bar-Deck 20 Top Twenty
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Violation:
The bottle storage rack attached to the bulkhead and adjacent to the hot grill was soiled with an oily substance. Additionally, three bottles of liquor were soiled on the nonfood-contact areas with the oily substance as well.
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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:
Galley-Deck 5
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Violation:
Next to walk-in refrigerator #050108, the temperature of the handwash station measured 126F. The user could not adjust the temperature.
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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:
Bar-Hola! Taco Bar
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Violation:
At the entrance to the bar, the handwash station activated for approximately three seconds.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
33
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Site:
Galley-Deck 16 Market Place Dishwashing Station
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Violation:
The portside and starboard side flight-type dishwashing machines had chilled water lines exiting the deckhead and entering both dishwashing machine's top technical area. For both machines, these line were sweating and dripping condensate continuously onto the top soiled side of the machines. The deckhead mounting couplers were also wet with condensate, and dripping. No sanitized utensils were affected and the ventilation/exhaust was working effectively.
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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.:
36
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Site:
Buffet-Deck 16 Dessert Line
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Violation:
The portside sauce station light intensity was insufficient. A maximum intensity of 60 lux was measure during the inspection.
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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:
Galley-Deck 4 - Crew Mess / Staff Mess Dishwash
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Violation:
A broom and dustpan were stored in the soiled drop-off area next to the waste receptacles.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
41
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Site:
Housekeeping-Public Toilet Facilities
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Violation:
Ensure that all all public toilet facilities that have multiple exit doors are equipped with bare-hands- free contact capabilities at each door exit.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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