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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The cooling lines were striped blue without a secondary color.
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Recommendation:
If blue is used to stripe lines that are not potable water a secondary color must be added to differentiate those lines from potable water lines.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water return line, in the engine room, from accomodations was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped 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.:
08
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Site:
Potable Water-Deck B Fuel Injection Test Room
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Violation:
A hose was connected to the potable water line without a backflow prevention device. This hose was used at the fuel injection test sink.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The reduced pressure backflow prevention devices (Zurn 975) connected to the fire suppression system were installed 8-9 inches from the deck.
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Recommendation:
Install these devices at a minimum of 12 inches from the deck which is per the manufacturer's recommendations
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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program did not list the specific plumbing component.
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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-
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Violation:
Not all of the connections to the potable water system were listed in the comprehensive cross-connection control program. There were several hose connections in the engine room and connections in the spa/salon that were not listed. The connection to the detergent dispenser in the garbage room was not listed in the program.
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Recommendation:
Ensure that all of the connections to the potable water system are listed in the comprehensive cross-connection control program.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The shepherd's hook was not prominently located. This hook was on the bulkhead and was partially obscured by a flight of stairs.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
21
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Site:
Buffet-Deli Station and Asian Corner
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Violation:
There was an opening around the hood drain pipe in the technical compartment, making cleaning difficult.
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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.:
30
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Site:
Galley-Crew Toilet Rooms
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Violation:
Paper towels were not provided at the handwash station.
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Recommendation:
Ensure that 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.:
19
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Site:
Buffet-Lido
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Violation:
Side shields were not provided at some of the buffet stations where passengers lined up for service.
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Recommendation:
Install side shields where the food is less than 1 meter from where passengers line up.
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Item No.:
29
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Site:
Other-Lido Crew Break Room
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Violation:
It appeared that ice cream cones were loaded into the dispensers and oranges were portioned into bowls in this room. There was no hanwash station in this room.
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Recommendation:
Discontinue food handling in this room.
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Item No.:
28
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Site:
Other-Lido Crew Break Room
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Violation:
Clean trays were placed on a table under a fly trap.
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Recommendation:
Do not store clean equipment in this room or under fly traps.
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Item No.:
16
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Site:
Galley-
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Violation:
Pans of food in refrigerator 4811.092.111 were labeled for time control. The 7-day discard labels were still on the pans.
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Recommendation:
When foods are placed on time control remove the 7-day discard labels.
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Item No.:
20
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Site:
Buffet-Pizzeria
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Violation:
The glass shelves in the pizza display case were slightly chipped, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
18
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Site:
Buffet-Asian Corner
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Violation:
Green onion garnish was stored under raw meat in the refrigerator. This garnish was used for the soup on time control. The garnish was discarded.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
16
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Site:
Buffet-Midship Ice Cream Station
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Violation:
The ice cream mix in the left unit was tested at 60F for vanilla and 65F for chocolate. The ice cream mix had been in the unit for less then 1 hour. The unit was set to the freeze mode.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
There was a loose profile strip along the right side of the door to the thaw room. The bottom edge of the second pillar from the entrance was damaged. These conditions made cleaning difficult.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
Two of the final rinse spray nozzles were clogged. This was corrected during the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the sanitizing compartment of the 3-compartment sink indicated 10 degrees higher than the measured water temperature.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
21
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Site:
Food Service General-Tilting Pans and Kettles
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Violation:
There was soft sealant used to fill the seam along the back of the turning handles for the tilting pans and kettles. This sealant was peeling and missing in some areas, making cleaning difficult.
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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. 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-Sauce Section
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Violation:
On the tilting kettle by the bulkhead to the right of the porthole, the gasket was torn at the pivot point on the right side of the unit, making cleaning difficult.
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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.:
33
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Site:
Galley-Pastry
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Violation:
The grout was separating from the threshold at the entrance to the walk-in freezer, making cleaning difficult.
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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.:
21
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Site:
Galley-Pastry
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Violation:
The handle to the sliding lid of the ice cream freezer was loose, making cleaning difficult.
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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.:
33
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Site:
Galley-Center Galley
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Violation:
There was a loose profile strip between the starboard side conveyor oven and bulkhead on the exit side of the oven, making cleaning difficult.
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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.:
21
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Site:
Galley-Center Galley Aft Service Line
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Violation:
Inside the heated plate dispenser cabinet technical compartment 4811.011.135, there was insulation that was not sealed on the ends, leaving open fiberglass material. There were also two panels on the right side of the compartment that were separating from the side of the cabinet. These features made cleaning difficult.
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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. 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.:
30
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Site:
Bar-Sushi Bar
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Violation:
There was no "wash hands often" sign at the portable handwash station at the portable sushi bar near the casino.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
27
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Site:
Bar-Frankie & John
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Violation:
The technical compartment to the left of the beer taps was heavily soiled on the right side of the compartment.
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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.:
22
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Site:
Galley-Supper Club
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Violation:
There was no data plate on the hood-type dishwash machine.
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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.:
29
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Site:
Pantry-Pool Bars
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Violation:
The activating sensor on the handwash station by the center entrance to the pool bars was not working. There was another handwash station in the pantry and at the bars.
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Recommendation:
Repair this handwash station.
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Item No.:
33
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Site:
Bar-Port Side Pool Bar
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Violation:
In the technical space to the right of the beer tap, the sealant used on the deck extended up on the sides of the compartment. This material was peeling from the sides of the compartment, creating a gap that made cleaning difficult. There was a black material in the gap.
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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 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.:
10
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Site:
Housekeeping-Private Whirlpool Spas
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Violation:
The private whirlpool spas in the suites were disinfected only between occupancies. The ship was sailing on 8 day cruises.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The Integrated Pest Management Plan states that night inspections were conducted periodically. For the crew mess, crew galley, staff mess, port and starboard ice cream bar, port and starboard pool bar, and pool pantry the logs only indicated "DAY" as the inspection time for the last 2 months. Staff stated that the inspections were conducted between 3 and 4 a.m., but "DAY" was noted in the log.
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Recommendation:
Ensure that the inspection schedule in the integrated pest management plan is followed including inspections at night.
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Item No.:
16
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Site:
Galley-Cooling Logs
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Violation:
Roasted potatoes were logged with a starting temperature of 126 - 130F. Ratatouille was logged with a starting temperature as low as 120F. There were other items such as chicken salad, pasta salad, grilled eggplant salad and diced potatoes where the monitoring of cooling began well below 140F
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Recommendation:
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Item No.:
19
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Site:
Buffet-Lido
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Violation:
There was a large unprotected gap in the sneeze shield for the carving station. Raisins, croutons, sesame seeds and caeser salad were not under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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