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Item No.:
08
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Site:
Potable Water-Deck A - Medical Facility
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Violation:
The backflow prevention devices for both wards containing ADA compliant hose-end showers had non continuous pressure devices attached to the water supply line; however, the new shower heads had a shut-off valve downstream of the installed backflow prevention device, creating a continuous pressure environment. This was changed during the inspection.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Recreation Water Facilities
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Violation:
The water level for the aft pool and mid-pool was not filled to the skim gutter level. Staff decided to reduce the water level to the tub skim gutter level until they can increase the water level to fully cover the beach access area sufficiently.
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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: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
19
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Site:
Buffet-Deck 9 - Sweet Spot
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Violation:
The ice cream serving utensil was stored in the dipper well, but the running water had insufficient velocity to flush particulates to the drain. 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 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 A - PO Mess
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Violation:
During lunch service, there were no serving utensils for cheese and salami. Corrections started immediately.
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Recommendation:
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:
Other-Deck A - Carpenter Shop
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Violation:
A box with 14 six-packs of beer cans was stored on the deck in this nonfood area.
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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. 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.:
20
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Site:
Food Service General-Out of Order Equipment
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Violation:
Several units of food equipment were out of service, including:
Deck A, Team Galley: deep fat friers, combination oven SCC201
Deck A, Team Mess: Ice and water dispenser
Deck A, Bakery: proofing cabinet
Deck 2 Pastry Shop: Bench mixer
Deck 2 Main Galley Hot Galley: ceramic hot plate, combination oven 2-1, undercounter refrigerator 2.37
Deck 2 Pinnacle Grill: clam shell grill
Deck 3 Man Galley Service Line: groove grill forward
Deck 9 Asian Galley: combination oven, bains marie 1 and 2, hot plate and range oven
Deck 9 Aft Coffee Station: coffee machine
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Recommendation:
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.:
20
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Site:
Galley-Potwash
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Violation:
The drinking fountain, when operated, sprayed over the nearby handwashing station, and water was entering the paper trash bin.
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Recommendation:
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.:
20
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Site:
Galley-Deck 2 - Ice Machine
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Violation:
Sealant was missing and in disrepair around the chute in the ice bin of the right ice machine.
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Recommendation:
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.:
20
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Site:
Galley-Deck 2 - Hot Section
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Violation:
A leak from under the braising pan G1320 was pooling on the deck.
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Recommendation:
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:
Galley-Deck 2 - Pinnacle Grill Dishwash
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Violation:
One warewash rack was in disrepair with ledges and projections. It was sent to be discarded.
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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-Dishwash
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Violation:
The steam pipe insulation for the rack-type conveyor warewash machine was in heavy disrepair.
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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.:
21
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Site:
Preparation Room-Deck A - Bakery
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Violation:
The technical space of the proofing cabinet had heavy signs of corrosion.
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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.:
21
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Site:
Galley-Deck 9 - Italian
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Violation:
The technical space of the proofing cabinet was difficult to clean and soiled due to heavy accumulated corrosion.
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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.:
21
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The insulation around the steam pipe of the rack-type warewash machine was in heavy disrepair.
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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 3
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Violation:
The technical spaces of upright refrigerators 3.14 and 3.20 had broken insulation, leaks, and ice accumulations.
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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 3
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Violation:
A metal drum for flammable discards was in disrepair and difficult to clean with rust.
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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 3 - Dishwash
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Violation:
The rack-type conveyor warewash machine and the flight-type conveyor warewash machine were out of order.
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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.:
22
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Site:
Galley-Deck 2 - Pinnacle Grill Dishwash
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Violation:
The in-use rack-type conveyor warewash machine was in disrepair. The final rinse temperature was measured by the crew at 145-147F at the utensil surface, while the final rinse gauge measured 210F, and the final rinse pressure gauge measured zero psi. A thermolabel at the upper final rinse arm did not show color change for the expected temperature of at least 180F. After additional evaluation, it was found that there was no final rinse. Corrections started immediately.
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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.:
22
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Site:
Galley-Deck 2 - Potwash
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Violation:
A leak from under the in-use sanitizing compartment of the 3-compartment sink was pooling on the deck.
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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:
Galley-Deck 2 - Pinnacle Grill Dishwash
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Violation:
A leak from under the in-use hood-type warewash machine was pooling on the deck.
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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:
Galley-Deck 2 - Potwash
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Violation:
A leak from under the in-use potwash machine was pooling on the deck.
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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:
Galley-Deck 2 - Dishwash
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Violation:
The in-use flight-type conveyor warewash machine was leaking from under the wash compartment and water was pooling on the deck. Additionally, the bottom-right side final rinse spray nozzle was blocked and not spraying.
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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.:
23
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Site:
Pantry-Deck 1 - Pantry # P1 - Door 40
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Violation:
The wash cycle water temperature was measured at 147F after one complete cycle for the undercounter glasswashing machine. The required minimum wash temperature was 150F. This was fixed during the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 2 - Pinnacle Grill Dishwash
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Violation:
The in-use rack-type conveyor warewash machine was in disrepair. The final rinse temperature was measured by the crew at 145-147F at the utensil surface, while the final rinse gauge measured 210F, and the final rinse pressure gauge measured zero psi. A thermolabel at the upper final rinse arm did not show color change for the expected temperature of at least 180F. After additional evaluation, it was found that there was no final rinse. Corrections started immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge for the in-use hood-type warewasher measured 205F and 208F in consecutive evaluations. This temperature should not go above 194F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Preparation Room-Deck A - Bakery
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Violation:
The technical space of the proofing cabinet had heavy accumulations of debris and rust pieces.
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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:
Preparation Room-Deck A - Lido Preparation Room
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Violation:
The technical space of the upright freezer had heavy accumulations of debris and ice.
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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:
Preparation Room-Deck A - Bakery
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Violation:
The technical compartment of the upright refrigerator was heavily soiled with accumulated moisture and dark materials that appeared to be mold.
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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 9 - Italian
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Violation:
The technical space of the proofing cabinet was difficult to clean and soiled due to heavy accumulated corrosion.
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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
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Violation:
The technical spaces of upright refrigerators 3.14 and 3.20 had broken insulation, leaks, and ice accumulations.
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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 3 - Crew Toilets
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Violation:
A knife was stored above the toilet of the women's stall.
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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:
Dining Room-Deck 2 - Locker L.2.1.02
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Violation:
Galley and food service utensils, out of their original packaging, were stored in this locker. The deckhead was open to difficult-to-clean ducts, cable bundles, and insulation. The ducts had signs of previous dripping, and the insulation was in disrepair and soiled.
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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:
Galley-Deck 2 - Crew Toilets
|
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Violation:
The women's toilet was out of order, and the men's urinal was not working properly.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
|
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Site:
Buffet-Deck 9 - Port Hot Line
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Violation:
The deckhead above the handwashing station had an opening to the plenum.
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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.:
33
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Site:
Buffet-Deck 9 - Aft Non-ADA Beverage Station
|
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Violation:
The perforated deckhead above the food equipment had openings to the plenum and was heavily soiled with dust.
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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 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:
Buffet-Deck 9 - Port Salad Bar
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Violation:
The deckhead above the coffee grinders had an opening to the plenum.
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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.:
33
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Site:
Dining Room-Deck 2 - Locker L.2.1.02
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Violation:
Galley and food service utensils, out of their original packaging, were stored in this locker. The deckhead was open to difficult-to-clean ducts, cable bundles, and insulation. The ducts had signs of previous dripping, and the insulation was in disrepair and soiled.
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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 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:
Galley-Deck 2 - Dishwash
|
|
Violation:
The in-use flight-type conveyor warewash machine was leaking from under the wash compartment, and water was pooling on the deck.
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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:
Galley-Deck 2 - Potwash
|
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Violation:
A leak from under the in-use potwash machine was pooling on the deck.
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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:
Galley-Deck 2 - Hot Section
|
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Violation:
A leak from under the braising pan G1320 was pooling on the deck.
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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:
Galley-Deck 2 - Pinnacle Grill Dishwash
|
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Violation:
A leak from under the in-use hood-type warewash machine was pooling on the deck.
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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:
Galley-Deck 2 - Potwash
|
|
Violation:
A leak from under the in-use sanitizing compartment of the 3-compartment sink was pooling on the deck.
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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:
Galley-Hot Section
|
|
Violation:
The tilting pan was leaking from underneath, and the leak was pooling on the deck. Additionally, a heavy accumulation of water was under the nearby combination oven.
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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
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The supply pipe to the potato peeler was continuously leaking and pooling on the deck.
|
|
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
|
|
Site:
Preparation Room-Deck A - Lido Preparation Room
|
|
Violation:
Soiled water was pooled under the undercounter warewasher. Additionally, the deckhead hatch in front of the machine was leaking.
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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 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.:
34
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The supply pipe to the potato peeler was continuously leaking and pooling on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
Item No.:
34
|
|
Site:
Galley-Hot Section
|
|
Violation:
The utility sink was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
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|
Item No.:
34
|
|
Site:
Galley-Hot Section
|
|
Violation:
The tilting pan was leaking from underneath and the leak pooling on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Galley-Potwash
|
|
Violation:
The light intensity at the handwashing station was less than 220 lux.
|
|
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.:
36
|
|
Site:
Buffet-Deck A - PO Mess
|
|
Violation:
The light intensity was less than 110 lux between and around the juice machine and between the espresso machine and the hot water dispenser.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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
|
|
Site:
Buffet-Deck 9 - Aft Non-ADA Beverage Station
|
|
Violation:
The light intensity behind and around counter-mounted equipment was less than 110 lux.
|
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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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