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Item No.:
*
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Site:
Recreational Water Facilities-Deck 16 Sky Forward Pool
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Violation:
The life saving flotation ring was hanging in a location that could be visible from the entire perimeter of the pool. However, only the top half of the ring was visible from part of the perimeter because there was a whirlpool spa between the pool and life ring. It is recommended to assess the visibility of this ring during a time of day that is busy with guests in the area and in the whirlpool spa.
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Recommendation:
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Item No.:
08
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Site:
Preparation Room-Deck 4
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Violation:
The backflow prevention device on the water line for the spray hose was continuously leaking water. Remediation started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The log identified a different model of atmospheric vacuum breaker than what was installed on the three shower hoses in the medical center.
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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.
Maintain accurate cross-connection logs.
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Item No.:
08
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Site:
Potable Water-Deck 5 FZ 3 Barber Shop
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Violation:
The water lines after the reduced pressure backflow prevention assemblies for the hot and cold water lines serving the spa were labeled 'potable water'.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 Infinity Pool
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Violation:
The depth marker could not be seen from the entire perimeter of the pool.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Life Saving Rings
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Violation:
The ropes affixed to three life rings (Retreat Pool, Infinity Pool, and Enclave/Hydropool) were difficult to untie.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 Wading Pool
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Violation:
There was no safety sign for the Deck 16 wading pool. There were multiple signs in the area for whirlpool spas and pools, but none that identified the wading pool with the associated bather load.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
14
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Site:
Buffet-Deck 16 - Fresh Market - Pastry
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Violation:
The crew member working at the espresso station preparing coffee drinks (grinding/filling beans, adding toppings, mixing, etc..) had a pronounced beard without a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
16
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Site:
Medical-Pantry
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Violation:
The 7-day discard label affixed to an open quart of milk was dated 9/18-9/26, exceeding 7 days. Corrective action began immediately.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Deck 16 - Salty Dog
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Violation:
Two trays of hamburger toppings which included cut lettuce and cut tomatoes were removed from temperature control and placed on time control at least 10 minutes before the indicated time control period began. Specifically, the time plan indicated the service period went from 1000 to 1400, however, the inspector observed these TCS/PHF items on time control at 0950. Staff discarded the food items and retrained the crew member.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Other-Crew Launderette Room 4506
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Violation:
Soiled drinking glasses were stored on the countertop next to the sink. In the cabinet below the sink, a bag containing bottle water, soda cans, shampoo, and coconut sugar were stored. Corrective action began immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Other-Deck 18 Forward Sanctuary
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Violation:
A guest's open water bottle was stored in the outlet's dedicated food storage refrigerator located under the water station. Unopened soda and water were also stored in the refrigerator. Staff were instructed this refrigerator is not to be used for personal use.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
Do not allow storage refrigerators to be used for personal use.
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Item No.:
19
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Site:
Buffet-Deck 16 - Fresh Market - Pastry
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Violation:
The food contact ends of a large metal mixing spoon and can punch openers were stored inside a cup of warm water.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Deck 16 - Fresh Market - Starboard Forward Entrance
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Violation:
A container of bread out for self-service did not have a dedicated serving utensil. An extra serving utensil was in another bread container with the handles of the utensil in contact with bread. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 16 - Fresh Market - International Line Starboard
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Violation:
The lids of three containers of waffle toppings on the top of a tiered service rack did not self-close when opened. The design was modified to self-close by the end of the inspection.
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Buffet-Deck 16 - Fresh Market - International Line Starboard
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Violation:
The ambient thermometer in the undercounter refrigerator at the back counter near the utility sink was not in calibration. Internal ambient temperatures measured 41F when taken with the inspector's thermometer while the unit's thermometer measured 60F. This was corrected.
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Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
20
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Site:
Buffet-Deck 16 - Fresh Market - Port Midship Beverage Station
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Violation:
The metal surface underneath the hot water dispensing nozzle of the hot chocolate machine was rusted and pitted.
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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. 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.
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Item No.:
21
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Site:
Buffet-Deck 16 - Fresh Market - Contertops
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Violation:
Countertops throughout the buffet stations had open and recessed seams where countertop sections joined. Additionally, counter grouting around the perimeter of hot and cold wells throughout the buffet were in poor repair making cleaning difficult. Sections of buffet countertops were also cracked and damaged. Staff reported this will be addressed during the next dry dock.
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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. 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-Deck 16 - Fresh Market - Port Dishwash
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Violation:
The two lower final sanitizing rinse nozzles on the left spray arm of the in-use flight-type dishwasher did not have an effective spray pattern when evaluated.
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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.
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Item No.:
22
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Site:
Other-Crew Launderette Room 4506
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Violation:
Soiled drinking glasses were stored on the countertop next to the hand sink. In the cabinet below the sink, a bag containing bottled water, soda cans, shampoo, and coconut sugar were stored. Corrective action began immediately.
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Recommendation:
Ensure soiled glasses are storred in a proper location.
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Item No.:
26
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Site:
Galley-Deck 11 - Bell Box
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Violation:
The underside panel and nozzle housing of the counter mounted espresso machine had an accumulation of coffee residue of more than a day's worth. Additionally, the surface of the bulk milk's hose chute was soiled with brown residue of more than a day's accumulation. These areas were all cleaned before the inspector left the area.
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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 7 - Crown Grill
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Violation:
The underside panel and nozzle housing of the counter mounted espresso machine had an accumulation of coffee residue of more than a day's accumulation.
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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-Deck 16 - Fresh Market - Port Midship Beverage Station
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Violation:
The metal surface underneath the hot water dispensing nozzle of the hot chocolate machine was rusted and pitted.
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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-Deck 16 - Fresh Market - International Line Starboard
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Violation:
Two large, previously cleaned and sanitized serving containers, stored inverted on the back working counter, were soiled with brown granular debris on the food contact surface. These were sent to be recleaned and sanitized.
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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-Deck 16 - Fresh Market - Port Midship Clean Waiter Station
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Violation:
Four white serving trays inside the clean storage cabinet were soiled with an orange sticky residue on the nonfood contact side. These were sent to be re-cleaned and sanitized.
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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 7 - Crown Grill
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Violation:
Sticky brown residue was on the inside housing and top surface of the portable plate storage warmer. The unit was cleaned and the plates inside were sent to be re-sanitized.
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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 7 - Crown Grill
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Violation:
Sticky brown residue was on the inside housing and top surface of the portable plate storage warmer. The unit was cleaned and the plates inside were sent to be re-sanitized.
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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.:
28
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Site:
Buffet-Deck 16 - Fresh Market - Port Midship Clean Waiter Station
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Violation:
Four white serving trays inside the clean storage cabinet were soiled with an orange sticky residue. These were sent to be re-cleaned and sanitized. Additional trays stored in this cabinet were also sent to be recleaned.
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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.:
30
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Site:
Buffet-Deck 16 - Fresh Market - International Line Starboard
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Violation:
The handwashing station for this area was missing single-use towels.
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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.:
30
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Site:
Galley-Deck 16 - Fresh Market - Dishwash
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Violation:
The handwash station at the starboard entrance to this area did not have single-use towels.
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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.:
30
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Site:
Buffet-Deck 14 - Concierge Lounge
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Violation:
The automated soap dispenser at the buffet line handwash station did not work.
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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:
Buffet-Deck 16 - Fresh Market - International Line Starboard
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Violation:
Open seams were between the bulkhead and splash shield juncture along the back working counter near the utility sink.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 16 - Fresh Market - Starboard Side Hot Line Aft
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Violation:
Decorative wood deckhead trim was cracked and split in the areas above the hot line where the trim is exposed to high temperatures.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 16 - Fresh Market - Starboard Side Hot Line Aft
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Violation:
Two brown grease deposits accumulated on the deckhead. It appeared the grease deposits were leaking from a deckhead seam.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 16 - Fresh Market - Port Coffee Pantry
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Violation:
Two wet white rags were balled up and wedged between the metal housing of the hood cleaning cabinet and bulkhead.
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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.:
33
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Site:
Provisions-Deck 4 - Fresh Meat
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Violation:
Two open bulkhead penetrations were on the right side of the entrance door.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Deck 4 - Frozen Poultry
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Violation:
Ice was inside the three light fixtures around the center condenser unit.
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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.:
33
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Site:
Provisions-Deck 4 - Frozen Meat
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Violation:
Ice was inside four of the deckhead light fixtures.
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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.:
33
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Site:
Provisions-Deck 4 - Cooked & Smoked Fish
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Violation:
Ice was inside the deckhead light fixture located in the back left corner.
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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.:
33
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Site:
Provisions-Deck 4 - Ice Cream & Frozen Eggs
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Violation:
Ice and water were inside the deckhead light fixtures of three lights.
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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:
Bar-Deck 7 - Bellinis Bar
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Violation:
Light intensity at the handwash sink did not reach 110 lux of light while the bar was in operation.
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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.:
36
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Site:
Buffet-Deck 5 - Crew Mess Hot Line
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Violation:
The protective coating was peeling off one of the heat lamp light bulbs near the front of the galley entrance door.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Deck 16 - Fresh Market - Starboard Bistro
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Violation:
Two tiny flies were near the deck drain adjacent the reach-in refrigerators on the worker side.
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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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Item No.:
39
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Site:
Galley-Deck 16 - Fresh Market - Dishwash
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Violation:
Two tiny fruit flies were flying near the clean storage racks.
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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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Item No.:
39
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Site:
Galley-Deck 5 - Beverage Station Starboard
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Violation:
A small fly was in the technical space under the coffee machine.
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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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