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Item No.:
21
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Site:
Pantry-Housekeeping Pantry Ice Machines
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Violation:
The ice machine drain line extensions throughout all housekeeping pantries were not sloped to drain.
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Recommendation:
Ensure equipment compartments subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
28
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Site:
Pantry-Housekeeping Pantry Clean Storage Shelf
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Violation:
Previously cleaned and sanitized room service ice buckets were stored in pooled water on the clean storage shelf above the utility sink.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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Item No.:
33
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Site:
Pantry-Housekeeping Decks
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Violation:
Deck tiles were in disrepair under previously removed clean storage utensil racks in all housekeeping deck pantries.
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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, 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:
Other-Elevator Shafts - Forward/Aft
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Violation:
Elevator shaft drains were not installed during ship construction creating difficult to clean and stagnate water areas. This observation was noted on the construction inspection report.
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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.
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Item No.:
08
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Site:
Potable Water-Device/Assembly Log
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Violation:
Four backflow prevention devices were listed as non-testable devices for the spa aroma injection equipment; however, they were reduced pressure assemblies needing manual testing annually. Staff stated this was the backflow prevention device/assembly log received from the shipyard upon handover.
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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. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections. Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Deck A - Garbage Room
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Violation:
Three continuous pressure non-testable backflow prevention devices for the biodigesters were installed but not listed in the backflow prevention device/assembly log. Staff stated this was the backflow prevention device/assembly log received from the shipyard upon handover.
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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. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck A - Garbage Room
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Violation:
The air gap between the relief vent and water catch tray was insufficient for the portside biodigester. The relief vent was positioned inside the catch tray, which was hard plumbed into the bilge system.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
19
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Site:
Provisions-Deck A - Provisions - Shell Door Area/Portside
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Violation:
Multiple cases of bottled water provisioned the day prior to the inspection, were stored near the portside shell doors under an area open to the plenum and without a deckhead. Additionally, sealed bags of food waste were stored among the cases of bottled water.
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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. 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; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
39
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Site:
Provisions-Deck A - Provisions - Shell Door Area/Portside
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Violation:
Multiple small flies were seen around the sealed bags of food waste in the provisioning area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
30
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Site:
Buffet-Deck 9 - Artisan's Foodhall Toast Station/Portside
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Violation:
There were no paper towels at the crew handwashing station. The area was in operation. This was corrected.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Buffet-Deck 9 - Artisan's Foodhall Toast/Portside and Dessert Stations/Starboard Side
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Violation:
More than one day's worth of dust accumulated in the deckhead's technical space.
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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.:
21
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Site:
Food Service General-Buffet - Island Countertops
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Violation:
Soft sealant was applied around the hot press counters across the vessel. The sealant was not durable or easily cleanable. It could not be determined if this sealant was heat resistant.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Buffet-Deck 9 - Artisan's Foodhall Storage Cabinets/Portside
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Violation:
There was no deck coving below the dry food storage and clean equipment storage cabinets.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Buffet-Deck 9 - Artisan's Foodhall Pizza Station/Portside
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Violation:
Dust accumulated in the roller shutter compartment above the deck mounted ovens.
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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.:
21
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Site:
Food Service General-Tilting Pans and Kettles
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Violation:
Many tilting pans and kettles were missing the black collars used to close the gaps between the tilting pan/kettle arms and their technical compartment. This created a difficult to clean area. Staff showed a purchase order for these parts and were waiting for their delivery.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
16
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Site:
Galley-Deck 9 - Cold Room #40
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Violation:
Pans of grilled zucchini chimichurri, miso cauliflower with tahini, cauliflower, farro, and pistachio salad were not marked with the correct preparation date of the first time control for safety (TCS)/potential hazardous food (PHF) ingredient. The pans were labeled with a preparation date of 5 April; however, a review of the cooling logs showed the grilled zucchini, roasted cauliflower, and farro were prepared on 4 April. The ship was using a 3-day discard system, so the discard date was still within the required 7 days.
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Recommendation:
Ensure refrigerated ready-to-eat TCS/PHF ingredient or a portion of a refrigerated ready-to-eat TCS/PHF subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
22
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Site:
Galley-Deck 9 - Potwash Machine
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Violation:
The potwash machine was out of order since the end of March. Staff stated they are waiting for replacement parts.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
21
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Site:
Food Service General-Ice Machines
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Violation:
The ice machines used in the food and beverage areas were not constructed to be easily accessible for cleaning and maintenance. Several of the machines require the side panel to be removed for access, but the side panels were welded and could not be removed.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck A - Hot Galley
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Violation:
The metal panel on the back of the tilting pan handles was not flush, creating a difficult to clean area.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
19
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Site:
Buffet-Deck A - Staff Mess
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Violation:
The sides of the carving station were not protected by a sneeze shield. The area was not open during the inspection, and staff stated a new carving station with appropriate sneeze shields had been ordered.
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Recommendation:
Protect food on display from contamination by using 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 (39 inches).
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Item No.:
19
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Site:
Buffet-Deck A - Upright Self-service Display Case
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Violation:
Two plates of Bakewell tarts were out for self-service and not adequately protected. The tarts were removed.
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Recommendation:
Protect food on display from contamination by using 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 (39 inches).
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Item No.:
33
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Site:
Provisions-Deck A - Dry Storage
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Violation:
More than one day's worth of dust and food debris accumulated on the deck under the shelves. Whole raisins and a dried yellow liquid were under the pallets on the left side of the storage room.
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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.:
19
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Site:
Provisions-Deck A - Dry Storage
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Violation:
The top of a cardboard box of packaged flour was wet. The source of the wetness could not be determined, and the packages of flour were not impacted. The flour was re-boxed.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
22
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Site:
Galley-Deck 2 - Brittania
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Violation:
The rack-type glasswash machine was out of order since the end of March. Staff stated they were waiting for spare parts.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
33
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Site:
Bar-Deck 11 - Cabana Bar
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Violation:
A rolling cart of clean glasses was stored below a canvas deckhead, which was not durable or easily cleanable. Additionally, the canvas was secured to a metal pole with rope, which created large gaps with no deckhead above.
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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 bulkheads and deckheads have smooth, hard finishes.
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Item No.:
28
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Site:
Bar-Deck 11 - Cabana Bar
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Violation:
A rolling cart of clean glasses was stored below a canvas deckhead, which was not durable or easily cleanable. Additionally, the canvas was secured to a metal pole with rope, which created large open gaps with no deckhead above.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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