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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program listed the location of the backflow prevention devices but did not list the type of backflow prevention used. These were for the Ecolab chemical dispensers and the wash hoses inside the pool technical rooms.
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Recommendation:
Include the type of backflow preventer at each location that a backflow prevention device is used.
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Item No.:
08
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Site:
Housekeeping-Deck 6 Forward Pantry
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Violation:
There was no backflow prevention device on the hose bib connection at the handwash sink.
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Recommendation:
Install a backflow prevention device at the handwash sink.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank - Record
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Violation:
The December 2009 painting of a potable water tank did not describe that the paint was applied, dried, and cured according to the manufacturer's recommendations. Additionally, there was no independent certification that this product (Naviguard Epicoat 300) is approved for potable water contact.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpools 6 & 7
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Violation:
There were three metal drain covers inside the whirlpool One was located on the bottom and two were located on the side of the whirlpool. The documentation from the construction yard stated the drain covers met the dual drain cover definition and anti-entrapment drain covers were not required. However, the drain covers were not located 3 feet apart and it appeared that the side drain covers were suction fitting covers.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
19
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Site:
Buffet-Windjammer - Service Line
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Violation:
The handles of the service tongs at two trays of cheese and one tray of biscuits were 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.:
19
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Site:
Provisions-Provisions - Fish Walk-in Freezer
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Violation:
One box of fish directly below the evaporative condenser had a small amount of ice present on the top of the box with evidence of dripping from the condenser above.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The front edge of the cutting board at the preparation counter was nicked and scored.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
The cutting board at the preparation counter was nicked and scored, especially along the front edges.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Windjammer - Service Line
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Violation:
There were difficult to clean void spaces behind and under the under counter food warmer unit inserts. The surfaces under and behind the units were soiled.
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Recommendation:
Clean and seal the void spaces.
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Item No.:
21
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Site:
Buffet-Windjammer - Starboard Beverage Station
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Violation:
There was loose sealant along the beverage counter and bulkhead juncture, creating an open seam where water can penetrate to the void behind.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
There was one long handled whisk and one long handled paddle that were missing the ends. This created voids in the handles that were hard to clean.
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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-Deck 3 Hot Galley
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Violation:
The aft right deep fryer was missing a fastener causing the panel underneath to sag, creating a gap.
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Recommendation:
Replace the fastener.
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Item No.:
21
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The aft left deep fryer was missing a fastener at the electrical box below.
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Recommendation:
Replace the fastener.
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Item No.:
21
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Site:
Other-Dining Rooms
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Violation:
The laminate was chipped and peeling from several cabinets at the waiter stations.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 4 Potwash
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Violation:
There was one long handled paddle that was missing the end cap causing a void in the handle that was hard to clean.
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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.:
22
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Site:
Galley-Jade - Potwash Machine
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Violation:
The machine mounted temperature gauges were not functioning.
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Recommendation:
Replace the gauges.
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Item No.:
26
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Site:
Preparation Room-Provisions - Vegetable Preparation
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Violation:
The previously cleaned vegetable chopper (floor mounted) upper mechanism was soiled along the inside walls of the upper cylinder.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that 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 4 Hot Galley
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Violation:
The left grooved grill was soiled inside the drip pan housing.
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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:
Other-Cafe Promenade - Cold Display Case
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Violation:
The rear left side floor of the technical space 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:
Buffet-Windjammer - Service Line
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Violation:
There were difficult to clean void spaces behind and under the under counter food warmer unit inserts. The surfaces under and behind the units were soiled.
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Recommendation:
Clean and seal the void spaces. 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-Deck 3 Hot Galley
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Violation:
The front left underside of the right flattop grill was soiled with grease.
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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.:
29
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Site:
Galley-
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Violation:
The handwash station next to the drinking fountain had a maximum temperature of 102 F. This area was in active use.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Grease from the forward deep fryer drain line emptied directly on the deck.
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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:
Buffet-Windjammer - Starboard/Port Beverage Station
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Violation:
There was soft sealant used as coving material around the large pillars and the decorative panel support braces and the deck juncture. Some of the sealant was loose and peeling.
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Recommendation:
Replace the soft sealant with a hard sealant.
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Item No.:
33
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Site:
Bar-Schooner
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Violation:
There was soft sealant at the pillar/deck juncture. This juncture was not coved.
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Recommendation:
Replace the soft sealant with a hard sealant.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
There was water dripping on the flattop grills from the deckhead above the units. The grills were not in use at the time of the inspection.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensate had collected on the deckhead above the soup kettles.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Windjammer
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Violation:
There was excessive condensate on the interior surface of the ventilation hood above the tilting pan. No condensate was observed dripping back into the pan.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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