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Item No.:
02
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Site:
Medical-Specimen Shipping Container Labels
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Violation:
Crew confirmed there have been no shipping labels onboard the vessel since the beginning of dry dock in July. The medical team confirmed they requested new labels prior to the inspection.
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Recommendation:
Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments.
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Item No.:
08
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Site:
Potable Water-Elevator ZA
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Violation:
Two water lines, striped blue, fed into the balcony washing system. Initially, crew members had difficulty explaining the source of the water and the direction of flow for the system. A reduced pressure principle backflow prevention assembly (RP) was present on one potable water line, but not on the other. Later, the crew determined that the second line was also a potable water line and that the RP was located in the engine room; however, the RP was not listed on the cross-connection control log, and no test results were available. The crew indicated that this device was added during the recent dry dock, when the system was modified to be supplied only with potable water and the technical water supply was disconnected.
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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. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Buffet-Deck 10 - Ol' Fashioned BBQ - Passenger Beverage Station
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Violation:
A white substance was in the atmospheric vent opening of the backflow prevention device for the juice machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Serenity Starboard Whirlpool Spa
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Violation:
The bromine in the tub measured >10 ppm (the maximum range of the photometer) twice by the inspector while the crew measured 8.3 ppm. In the RWF equipment room, the inspector measured the bromine at >10 ppm, the crew measured 10.4 ppm, the analyzer read 5.48 ppm, and the chart record documented 6.5 ppm. Upon arrival to the area, crew received notifications of a system failure in the RWF equipment room. There were no guests in the whirlpool at the time. Crew first closed the port whirlpool spa, and after the inspector noted high readings, the crew closed the starboard whirlpool spa. Corrective action began immediately.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Pool
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Violation:
There was no rope attached to the flotation device.
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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. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Whirlpool Spas
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Violation:
The whirlpool spa safety signs did not caution children against use. The signs only cautioned those 5 years old and under.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: pregnant women, elderly persons, and children. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Starboard Whirlpool Spa
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Violation:
The bromine in the tub measured >10 ppm (the maximum range of the photometer) twice by the inspector while the crew measured 8.3 ppm. In the RWF equipment room, the inspector measured the bromine at >10 ppm, the crew measured 10.4 ppm, the analyzer read 5.48 ppm, and the chart record documented 6.5 ppm. Upon arrival to the area, crew received notifications of a system failure in the RWF equipment room. There were no guests in the whirlpool at the time. Crew first closed the port whirlpool spa, and after the inspector noted high readings, the crew closed the starboard whirlpool spa. Corrective action began immediately.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
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Item No.:
14
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Site:
Galley-Deck 9 - Pizzeria
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Violation:
A crew member actively made pizzas while having a pronounced goatee and no hair restraint. This was corrected.
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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.:
19
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Site:
Galley-Deck 9 - Pizzeria
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Violation:
Two uncovered trays of pizza dough in the walk-in cooler were directly in front of the unit's evaporator fan.
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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 5 - Cherry on Top
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Violation:
Six, self-service candy dispensing containers did not have lids that were self-closing.
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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.:
19
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Site:
Bar-Deck 5 - Coffee Bar
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Violation:
Two large containers of ice cream inside the front counter recessed freezer did not have lids.
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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:
Buffet-Deck 9 - Forward Omelet Station
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Violation:
Five self-serving utensils for pastry products were positioned on plates outside the sneeze shield and unprotected. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Deck 9 - Grand Buffet Island
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Violation:
A fruit fly landed on prunes out for passenger self-service. The prunes were discarded.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Buffet-Deck 9 - Coffee Bar
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Violation:
Three slotted fasteners were on the right coffee screen plate of the espresso machine. The recessed areas had coffee residue.
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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; 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.
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Item No.:
21
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Site:
Buffet-Deck 9 - Coffee Bar
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Violation:
Food soil accumulated in the open seams around the mounting legs of various beverage equipment and countertops.
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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-Deck 9 - Guy's Condiment Station
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Violation:
Open seams were present around recessed cold wells and countertop junctures.
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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 - Aft Starboard Beverage Station
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Violation:
Food soil collected in open seams around the mounting legs of two toaster units and the countertops.
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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.:
22
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Site:
Galley-Deck 3 - Forward Dishwash
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Violation:
Multiple spikes on the flight-type dishwash track were missing or broken.
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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.:
26
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Site:
Buffet-Deck 9 - Coffee Bar - Juice Machine
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Violation:
An accumulation of dried and sticky juice soil was on difficult to clean areas of the underside juice dispensing surface.
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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 9 - Coffee Bar
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Violation:
Three slotted fasteners were on the right coffee screen plate of the espresso machine. The recessed areas had coffee residue.
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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 9 - Starboard Aft Beverage Station
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Violation:
Dried food soil was on the mouthing surface of a spoon out for passenger self-service.
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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 9 - Cantina
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Violation:
Dried food soil of more than a day's accumulation was on the food splash surface of the left heat lamp. This was corrected.
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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 9 - Forward Port Coffee Station
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Violation:
Dried food debris was on the bottom surface of the spoon container out for passenger self-service.
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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-Deck 9 - Grand Buffet Island
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Violation:
A piece of dried brown food residue was on the outside surface of a bowl out for passenger self-service.
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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-Deck 9 - Starboard Aft Beverage Station
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Violation:
Standing brown water was inside the bottom of the technical compartment beneath the coffee machines.
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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-Deck 9 - Aft Port Beverage Station
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Violation:
Standing brown water was in the technical compartment beneath the coffee machines.
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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-Deck 9 - Coffee Bar
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Violation:
Food soil accumulated in the open seams around the mounting legs of various beverage equipment and countertops.
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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 - Aft Starboard Beverage Station
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Violation:
Food soil collected in open seams around the mounting legs of two toaster units and the countertops.
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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 0 - Poultry Prep
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Violation:
Water steadily leaked from the deckhead near the entrance and above the poultry preparation counter. Staff placed a bucket on the preparation counter and a garbage can on the deck to catch the water.
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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:
Buffet-Deck 9 - Forward Port Coffee Station
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Violation:
Dried food debris was on the bottom surface of the spoon container out for passenger self-service. The mouthing end of the spoons were in contact with the debris. This was sent to be recleaned and sanitized.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination. 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.:
33
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Site:
Buffet-Deck 9 - Cantina
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Violation:
Deckhead panels above the service line had shifted and exposed the upper plenum space. This was corrected at the time of the observation. Additionally, electrical deckhead penetration collars for the heat lamps were not flush with the deckhead which exposed an opening to the plenum.
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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:
Preparation Room-Deck 0 - Poultry Prep
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Violation:
Water steadily leaked from the deckhead near the entrance and above the poultry preparation counter. Staff placed a bucket on the preparation counter and a garbage can on the deck to catch the water.
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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 9 - Pizzeria
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Violation:
Water dripped from the corner of a deckhead hatch near the walk-in refrigerator and landed on the deck. No food was impacted. The source of the water was not known.
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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 6 - Center Lido Galley
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Violation:
Metal collars around bulkhead water line penetrations were not flush with the bulkhead.
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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:
Food Service General-Decks
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Violation:
Deck grout was missing or in poor repair in the following areas: Guy's Burger galley and grill station, Diamond's cold walk-in refrigerator, Room Service Galley, Main Galley potwash and dining room entrances, and Crew Galley.
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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.:
36
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Site:
Buffet-Deck 0 - Team Dining 2
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Violation:
Light intensity at the dispensing area of the ice cream machine was less than 220 lux.
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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.:
36
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Site:
Buffet-Deck 0 - Team Dining 1
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Violation:
Light intensity at the handwash sink at the worker side of the buffet was less than 220 lux.
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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.:
36
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Site:
Galley-Deck 10 - Ol' Fashioned BBQ
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Violation:
Light intensity could not reach 220 lux at the passenger facing service counter where food products are displayed and portioned for service.
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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 6 - Room Service
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Violation:
Eight wheelchairs were stored inside this food area next to the beverage counter. These were relocated.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were observed in the following food service areas:
Deck 3 ? Main Galley: Port forward wine cellar (2 fruit flies), starboard forward beverage pantry (3 fruit flies), appetizer prep (1 fruit fly)
Deck 5 ? Coffee Bar Pantry: 1 fruit fly
Deck 9 ? Grand Buffet Island: 1 fruit fly; Cantina Galley (1 house fly, 1 fruit fly)
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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.:
43
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Site:
Ventilation-AC Stations
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Violation:
White debris accumulated on the droplet collectors for AC units 6.14.2, 6.14.1, and 5.1.1. Crew immediately began cleaning the units. Additionally, the cooling coil for unit 5.1.1 (medical center) was in disrepair. Crew explained they have plans to replace the cooling coil.
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Recommendation:
Keep air handling units clean.
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