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Item No.:
08
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Site:
Potable Water-Technical Hatch Outside Royal Suite Entrance
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Violation:
The two continuous pressure backflow prevention devices serving the Royal Suite did not have air gaps below the atmospheric vents.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. 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.:
08
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Site:
Potable Water-Engine Room - Evaporator Room
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Violation:
Water dripped continuously from the atmospheric air relief vent of the reduced pressure principle backflow prevention device protecting Evaporator #2 on the high-saline overboard discharge line.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Buffet-Deck 9 - Center Island - Hot
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Violation:
Sealant was missing from the front of flat-top grill #8 creating a difficult to clean niche in the nonfood-contact surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 9 - Center Island - Hot
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Violation:
The wires and cords attached to the carving station in the technical space underneath were frayed and in disrepair.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Excessive standing water pooled above the strainer inside the hood-type potwash machine.
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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; (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-Scullery
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Violation:
The final sanitizing rinse temperature at the plate surface of the rack-type conveyor dishwash did not consistently measure 160F. Many measurements with the crew's maximum registering thermometer and the inspector's thermocouple registered at 158.5F, which was within the margin of error of the devices. Other temperatures measured slightly lower.
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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; (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:
Bar-Deck 9 - Pool
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Violation:
The inside of the previously cleaned and sanitized removable soda gun nozzle was soiled with a black residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Bar-Deck 9 - Pool
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Violation:
Three previously cleaned and sanitized drinking glasses had an accumulation of white residue on the food-contact side.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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 6 - Specialty
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Violation:
A rack of previously cleaned and sanitized saucers had an accumulation of food debris inside them.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Preparation Room-Deck 1
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Violation:
The water from the hand-washing sink faucet measured 127F with the inspector's thermometer.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 4 - Edelweiss - Roast Section
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Violation:
Water dripped and pooled onto the deck under the combination oven located on the right.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
34
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Site:
Pantry-Deck 6 - Schooner
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Violation:
The handwashing sink faucet dripped water into the sink basin.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
43
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Site:
Ventilation-HVAC Units Condensate Drip Tray
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Violation:
All HVAC units (approximately 30-40) were equipped with small, removable metal panels with self-capping screws for inspection; however, when open, visibility was extremely limited, which did not allow for a full inspection of the area. Additionally, the design of the units required labor intensive, time-consuming dismantling of the unit in order to perform a proper inspection and subsequent cleaning. With limited crew onboard to service the units, shoreside teams are required to help augment the cleaning process. The following four units were inspected and extremely soiled with excessive black debris:
1) ACR 210, serving the theater stage area on Decks 5-6, was soiled with an excessive amount of black debris on the droplet collector.
2) ACR 27, serving the wheelhouse, was soiled with an excessive amount of black debris on the coil frame and in the condensate drip pan under 1' deep water.
3) ACR 216, serving Decks 7-8 passenger cabins, was soiled with an excessive amount of black debris on the droplet collector.
4)ACR 211, serving Decks 2-4 passenger cabins, was soiled with an excessive amount of black debris on the droplet collector.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. Keep air handling units clean. Re-evaluate HVAC unit maintenance plan. Update inspection schedule, cleaning schedule, and required resources based on design of units and climate where the vessel sails.
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