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Item No.:
05
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Site:
Potable Water-Deck 10 - Distant Point Analyzer
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Violation:
The distant-point analyzer was not maintained in proper calibration. Manual tests conducted by the inspector and crew measured free-chlorine residual levels of 3.44 mg/L (PPM) and 2.91 mg/L (PPM), while the analyzer identified a free-chlorine residual level of 1.84 mg/L. Additional manual tests conducted by the inspector and crew measured chlorine residual levels over 1.0 mg/L (PPM) greater than the analyzer reading. Crew initiated corrective action.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Buffet-Deck 10 - Port of Indecision Portside Beverage Station
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Violation:
Excessive green corrosion accumulated and blocked the intermediate vents of the backflow prevention device for the counter-mounted ice machine. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Center Swimming Pool
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Violation:
The shepherd's hook was not installed in a clearly visible location. Crew initiated corrective action.
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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.:
16
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Site:
Galley-Deck 8 - Starboard Garde Manager/Pantry
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Violation:
The internal temperatures of multiple boiled eggs vacuum-sealed inside plastic measured above 45F with a calibrated, tip-sensitive thermometer. Representative temperatures of the twelve, vacuum-sealed pouches of boiled eggs stored inside this refrigeration unit confirmed these boiled eggs were cold held above the acceptable temperature of 41F. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 8 - Starboard Garde Manager/Pantry Walk-In Refrigeration Unit
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Violation:
The internal temperatures of two, vacuum-sealed plastic bags of shredded mozzarella cheese measured 45F and 46F with a calibrated, tip-sensitive thermometer. Crew initiated corrective action.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 8 - Starboard Garde Manager/Pantry
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Violation:
A piece of string collected on the surface of a meatball stored inside a hotel pan in undercounter refrigeration unit # A-802. Crew initiated corrective action.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 10 - Port of Indecision Forward Island
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Violation:
One bowl containing approximately 15 unwrapped apples was offered for service outside of the sneeze protection. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
21
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Site:
Galley-Deck 8 - Starboard Hot Preparation Area
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Violation:
The safety valve for the left soup kettle was spewing steam and in disrepair. Condensed steam pooled on the top surface of the technical compartment. Crew initiated corrective action.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 8 - Starboard Hot Preparation Area
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Violation:
Liquid steadily dripped from the back of the deck-mounted combination oven and pooled on the deck. Crew initiated corrective action.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 8 - Warewashing Area
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Violation:
Liquid steadily dripped from the bottom left side of the starboard conveyor-type warewashing machine's pre-rinse compartment and pooled on the deck below.
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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 8 - Warewashing Area
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Violation:
The left final rinse nozzle inside the starboard conveyor-type warewashing machine was blocked, creating an ineffective final-rinse spray pattern. Crew initiated corrective action.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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.:
26
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Site:
Buffet-Deck 4 - Crew Mess Beverage Station
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Violation:
Food-contact surfaces inside the ice delivery chute for the counter-mounted ice machine were soiled with greater than a day's accumulation of beige residue. Crew initiated corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 8 - Starboard Hot Preparation Area
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Violation:
Condensed steam from the left soup kettle's malfunctioning safety valve dripped and pooled onto the nonfood-contact top surface of the technical compartment. Crew initiated corrective action.
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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.:
30
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Site:
Galley-Deck 10 - Cheeseburger in Paradise
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Violation:
The soap dispenser for the only handwashing sink was empty. Crew initiated corrective action.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Deck 10 - Port of Indecision Starboard Ice Cream Station
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Violation:
The bulkhead-mounted wooden box behind the ice cream machine was chipping, flaking, and in disrepair - creating difficult-to-clean surfaces. Dust accumulated inside recessed areas.
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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, 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:
Food Service General-Condition of Epoxy Decks
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Violation:
The deck and bulkheads were maintained in disrepair throughout multiple food service areas, including the following:
Deck 3: Red and White Wine Storage Room: The deck was in disrepair with numerous areas of chipping and recess.
Deck 4 ? Crew Mess: The coving at the deck to bulkhead juncture behind the counter-mounted microwave was cracked and in disrepair, with dust and debris accumulating inside areas of recess.
Deck 4 ? Crew Galley Hot Preparation Area: The deck to the right of the aft tilting pan was damaged and buckling, with water accumulating inside areas of recess.
Deck 4 ? Staff Mess Forward Beverage Station: The metal profile strip between the deck and bulkhead was detached, with dust and food residue accumulating inside areas of disrepair.
Deck 8 ? Main Galley Starboard Garde Manager/Pantry: The deck at the bulkhead juncture behind the handwashing sink was peeling, with dust and water accumulating inside areas of recess.
Deck 8 ? Main Galley Starboard Hot Preparation Area: The deck at the juncture of the metal landing in front of the undercounter refrigeration units was chipped and damaged, with water and debris accumulating inside areas of recess.
Deck 8 ? Main Galley Hot Service Line, Mid Galley: The deck inside the starboard, middle, and portside technical compartments underneath the Bain-Marie unit was peeling and damaged; with water and debris accumulating inside areas of recess.
Deck 8 ? Main Galley Hot Preparation Line, Mid Galley: The deck to the left of the deep-fat fryer was peeling and chipped, with dust and debris accumulating inside areas of recess.
Deck 8 ? Main Galley Potwashing Area: The deck to bulkhead juncture behind the potwashing machine and 3-compartment sink was chipped and in disrepair, with water and debris accumulating inside areas of recess.
Deck 8 ? Main Galley Warewashing Area: The deck at the juncture of the metal landing in front of the two, conveyor-type warewashing machines was chipped and missing - with liquid accumulating inside areas of recess.
Deck 10 ? Port of Indecision Galley Scullery: The deck grouting at the juncture of the metal landing in front of the rack-type warewashing machine was missing and in disrepair, with liquid and a gray slimy residue accumulating inside areas of recess.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Galley-Deck 8 - Starboard Entrance
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Violation:
Greater than a day's accumulation of dust and food debris collected inside the bottom of the sliding door's track. Crew initiated corrective action.
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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 8 - Starboard Hot Preparation Area
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Violation:
Liquid accumulated on the deck underneath a steady drip from the back of the deck-mounted combination oven. Crew initiated corrective action.
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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 3 - Dairy Walk-In Refrigeration Room #21
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Violation:
Water slowly dripped from the deckhead in the center of the room. No food was impacted, and no water pooled on the deck. Crew could not identify the source of the leak.
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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.:
34
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Site:
Food Service General-Design of Deck Drains Preventing Proper Drainage to the Gray Water System
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Violation:
Deck drains throughout multiple food service areas were constructed in a manner that did not facilitate proper draining. An internal drain pipe to the gray water system was installed in the middle of these circular deck drains, with the drain opening located at the top. Liquids accumulated inside the basins of these drains below the opening were unable to discharge to the gray water system. Deck drains with standing liquid inside that was unable to drain due to the drain design were present in the following areas:
Deck 4 ? Crew Mess Beverage Station: the deck drain for the counter-mounted ice machine
Deck 4 ? Crew Galley Hot Preparation Area: the deck drain behind the starboard steam oven
Deck 4 ? Crew Galley Scullery: the deck drain at the soiled end of the rack-type warewashing machine.
Deck 8 ? Main Galley Starboard Garde Manager/Pantry: the deck drain for the portside handwashing sink adjacent to the window.
Deck 8 ? Main Galley Starboard Hot Preparation Area: the deck drain for the utility sink across from the soup kettles
Deck 8 ? Main Galley Aft Hot Preparation Area: the deck drain for the steam oven and counter-mounted combination oven
Deck 8 ? Main Galley Hot Service Line, Mid Galley: the deck drains inside the starboard, middle, and portside technical compartments under the Bain-Marie unit
Deck 8 ? Main Galley Bakery Portside: the deck drain for the handwashing sink located at the bakery entrance
Deck 8 ? Main Galley Bakery Portside: the two deck drains underneath the preparation table against the forward bulkhead
Deck 8 ? Main Galley Warewashing Area: the deck drain at the soiled end of the two, conveyor-type warewashing machines
Deck 10 ? Port of Indecision Galley Hot Preparation Area: the deck drain next to the deep-fat fryer and flat-top grill
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 8 - Warewashing Area
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Violation:
Liquid pooled on the deck underneath a steady drip from the bottom left side of the starboard conveyor-type warewashing machine's pre-rinse compartment.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 8 - Portside Bakery
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Violation:
The light intensity at the preparation counter, located next to the utility sink at the bakery entrance, measured 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:
Provisions-Deck 3 - Frozen Fish Storage Room #2
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Violation:
The light intensity at the corners of the storage room measured 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.
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Item No.:
43
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Site:
Ventilation-Deck 7 - HVAC Unit # 208
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Violation:
Excessive dust accumulated on the air filters.
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Recommendation:
Keep air handling units clean.
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