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Item No.:
08
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Site:
Recreational Water Facilities-Kid's Pool Mechanical Room
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Violation:
The recirculation lines for the kid's pool were striped blue indicating potable water. This was corrected.
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Recommendation:
Remove the blue striping or add a secondary color to the recirculation lines.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The backflow prevention device on the footbath and the air gap for the mineralizer discharge were not identified in the cross-connection control program list.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The distance of the air gap for the mineralizer discharge pipe was not twice the diameter of the discharge pipe.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water lines had either a light blue sticker with the words "potable water" or a dark blue stripe. The technical water lines had a dark blue sticker with the words "technical water".
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
19
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Site:
Pantry-Java Cafe
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Violation:
A passenger's travel mug with a hot beverage was placed on the clean storage rack.
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Recommendation:
Ensure only clean items are stored on the clean storage rack.
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Item No.:
19
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Site:
Bar-Topsider's
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Violation:
A plastic spice container was reused to store flaked coconut.
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Recommendation:
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Item No.:
19
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Site:
Buffet-Crew and Passenger Buffet Stations
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Violation:
There were no side shields where consumers line up within 1 meter of foods on display.
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Recommendation:
Install side shields.
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Item No.:
19
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Site:
Buffet-Garden Cafe
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Violation:
The service bowls were elongated with pointed ends. The shape of these bowls and the number of bowls on the line made it difficult for all the foods to be placed within easy reach of the passengers. Passengers were observed reaching across the front bowls to access bowls placed in the back. This potentially exposes the food in the front to contamination from arms, jewelry and clothing.
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Recommendation:
Ensure proper service bowls are used so that passengers do not have to reach across the front bowls to access bowls placed in the back.
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Item No.:
19
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Site:
Buffet-Great Outdoors Cafe
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Violation:
The serving spoons for a few of the bowls were too short. The entire spoon, including the handle, was in contact with the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Food Service General-
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Violation:
Slotted fasteners were noted in the ice/water contact areas of the upper compartment in the ice machines. Many of the fasteners had been replaced with smooth, low profile, non-corroding fasteners but the job had not been completed.
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Recommendation:
Replace the slotted fasteners with smooth, low profile, non-corroding fasteners.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners in the mixer lid.
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Recommendation:
Replace the slotted fasteners with low profile, smooth, non-corroding fasteners.
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Item No.:
20
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Site:
Buffet-
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Violation:
The fan guard was missing in the microwave.
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Recommendation:
Replace the fan guard.
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Item No.:
21
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Site:
Galley-
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Violation:
The waste line from the ice machine was corrugated.
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Recommendation:
Ensure that 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-Storage Room Near Palace Entrance
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Violation:
The storage shelving had seams and was constructed of galvanized metal.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that 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-Bistro Hot Galley
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Violation:
There was a small hole on the front left corner of the right cook-top.
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Recommendation:
Ensure that 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:
Food Service General-
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Violation:
There were seams along the sides of the flat-top and grooved grills.
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Recommendation:
Ensure that 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:
Food Service General-
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Violation:
There were holes in the bottom panel of the cook-top units. The panels were not removable. Per the electrician, the holes were for ventilation.
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Recommendation:
Ensure that 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-Bistro
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Violation:
There were seams around the bottom frame of the broiler.
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Recommendation:
Ensure that 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:
Bar-Java Cafe
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Violation:
There was exposed insulation and raw wood in the technical compartment of the coffee machine.
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Recommendation:
Ensure that 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-Garden Cafe
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Violation:
There was loose sealant under the right fryer across from refrigeration unit 3.
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Recommendation:
Replace the loose sealant.
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Item No.:
21
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Site:
Buffet-Great Outdoors Cafe Beverage Stations
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Violation:
There were small sections of raw wood in the technical compartment. There were open voids at the ends of the technical compartments.
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Recommendation:
Ensure that 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. Close the open voids.
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Item No.:
21
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Site:
Bar-Adagio Wine Cellar
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Violation:
There was a seam in each wooden cabinet along the inside front section.
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Recommendation:
Ensure that 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:
Other-Cagney's Dining Room
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Violation:
The laminate surfaces were damaged in the station used to stage the water pitchers and coffee carafes.
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Recommendation:
Replace the laminate surfaces.
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Item No.:
21
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Site:
Other-Crossings Dining Room
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Violation:
The laminate surfaces were worn at the waiter stations.
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Recommendation:
Replace the laminate surfaces.
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Item No.:
21
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Site:
Other-Crossings Dining Room
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Violation:
The shelving units in the storage rooms had difficult to clean seams and were constructed of galvanized metal.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that 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.:
22
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Site:
Galley-Garden Cafe
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Violation:
The data plate for the conveyor warewash machine had cycle times of "93-213-453 sec". The manual for this unit had times of 120, 240 and 480 seconds. There was no conveyor speed on the data plate.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Garden Cafe
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Violation:
The curtain was missing between the rinse and final rinse sections of the conveyor warewash machine.
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Recommendation:
Replace the curtain between the rinse and final rinse sections.
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Item No.:
27
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Site:
Bar-Adagio Wine Cellar
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Violation:
The faucet handle of the dipper well was soiled.
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Recommendation:
Ensure that 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:
Bar-Adagio Wine Cellar
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Violation:
The seams in the wooden cabinets were soiled with debris.
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Recommendation:
Ensure that 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-
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Violation:
The corrugated waste line for the ice machine was soiled.
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Recommendation:
Ensure that 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:
Housekeeping-Ice Pantries
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Violation:
There was no splashguard or sufficient space between the soiled side of the countertop and the clean storage rack.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Crossings Dining Room
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Violation:
The bottom storage shelves in the storage rooms were less than 6 inches from the deck. Clean equipment was stored on these shelves.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Storage Room Near Palace Entrance
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Violation:
Clean equipment was stored less than 6 inches from the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Bar-Topsider's
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Violation:
The deck/counter juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Storage Room Near Palace Entrance
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Violation:
There was lagging on the bulkheads and deckhead in this room.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Crossings Dining Room
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Violation:
The decks under the storage shelving in the storage rooms were littered with debris along the bulkhead junctures.
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Recommendation:
Ensure that 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:
Other-Crossings Dining Room
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Violation:
There were two rooms that were used for storage where there was lagging on the bulkhead and deckhead. The deck/bulkhead junctures were not coved. There was attached equipment and utility lines that were not installed for easy cleaning.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Food Service General-Crossings Dining Room
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Violation:
There was a section of coving along the long waiter station that was slightly tacky.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-
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Violation:
The deck/counter juncture was not coved. The coving along the deck/bulkhead juncture was separated from the bulkhead.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-
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Violation:
There was debris on the deck under the back counter.
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Recommendation:
Ensure that 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-
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Violation:
The bulkhead penetration in the technical compartment for refrigeration unit 1 was not sealed.
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Recommendation:
Seal the bulkhead penetration.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck/counter and deck/bulkhead junctures were not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Adagio Pizzeria Section
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Violation:
There was exposed friable insulation and an excessive amount of dust above the fire shutter door recess.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning. Ensure that 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-Garden Cafe Grill
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Violation:
The deck/bulkhead and deck/equipment junctures were not coved. Sealant that was used as coving was loose.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Replace the loose sealant.
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Item No.:
33
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Site:
Other-Cagney's Dining Room
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Violation:
There was a station that was used to stage pitchers of water and coffee carafes. Per the staff, this was not a waiter station. The deck/station juncture was not coved and the deck was carpeted.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Pantry-Topsider's
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Violation:
There was a leak along the top front edge of the right carbonator cabinet.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Palace Dishwash
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Violation:
The deck drain under the food waste unit was blocked. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Topsider's
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Violation:
There were sections of the bar where the light level was inadequate.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
36
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Site:
Housekeeping-Ice Pantries
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Violation:
There was an insufficient amount of lighting for cleaning purposes behind the ice machine.
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Recommendation:
Ensure that 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.:
38
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Site:
Other-Crossings Dining Room
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Violation:
The mop was stored in the bucket in the storage room and not hung to dry.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan did not state the trigger for code red.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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Item No.:
41
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Site:
Housekeeping-Crew Public Toilet Rooms
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Violation:
There was no means to exit the toilet rooms without the use of bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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