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Item No.:
08
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Site:
Potable Water-Deck 9 Slide Pool Technical Room
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Violation:
There was no air-gap at the funnel under the vent for the reduced pressure assembly.
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Recommendation:
Provide an air gap between the reduced pressure assembly vent and the funnel.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The children's pool did not have a separate recirculation system but was together with the slide and the forward pool. There were no free halogen residual tests conducted on the children's pool or the slide.
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Recommendation:
Conduct free halogen residual tests on the children's pool and the slide.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Crew Whirlpool 1
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Violation:
There were no records for inspections or sedimentation tests on the granular filter media for October, November or December.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method. Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
11
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Site:
Medical-
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Violation:
The electronic record keeping system for interviews of asymptomatic cabin mates and close contacts of crew members diagnosed with gastrointestinal illness did not show that the interviews were conducted when required. Some initial interviews occurred more than 24 hours after the ill crew member reported to the medical facility. Some of the interviews had the same date and time and did not appear to be conducted on consecutive days. There were a few instances when the 48-hour interviews were conducted at 72 hours.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
33
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Site:
Galley-Grand Buffet Pantry
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Violation:
There were a few locations where the grout was recessed and pitted. According to the staff, a plan was in place to refresh deck tiles and grout.
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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.:
28
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Site:
Galley-Grand Buffet Pantry
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Violation:
The cord for the meat slicer was draped on the counter. The cord was lightly soiled. This item was corrected.
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Recommendation:
Do not drape or stage soiled items on the preparation counter.
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Item No.:
19
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Site:
Buffet-Lido Grand Buffet
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Violation:
The handles of the serving utensils for the fruit preserves on buffet lines were too short, and came in contact with the preserves. This item was corrected.
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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.:
21
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Site:
Galley-Lido Grill (Aft)
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Violation:
The stainless steel profile strips for the rolling shutters that protect the grills were damaged and were not easily cleanable.
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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.:
27
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Site:
Galley-Lido Grill (Aft)
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Violation:
The juncture of the stainless steel cover for the technical space and the fryer was soiled with a yellow/brown greasy residue.
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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.:
34
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Site:
Galley-Deli
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Violation:
There were water supply valves, in the technical space adjacent to the under-counter refrigerator, that were leaking.
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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-Warewashing
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Violation:
The was an accumulation of condensate above the small flight-type warewashing machine along the ventilation hood on both the soiled and clean landings. Condensate was not observed dripping during the survey. The warewash machine was on, but not in operation at the time of the survey.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The stainless steel access hatch in the ventilation hood above the tilting pans was bent.
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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.:
22
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Site:
Galley-Warewashing
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Violation:
The control panel for the flight-type warewashing machine indicated the final rinse temperature was 225F. A measure of the final rinse temperature was 168F. There was no steam coming from the nozzles. According to the staff, a work order has been submitted to repair or replace the sensor.
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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.:
33
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Site:
Galley-Pastry
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Violation:
The grout around the scuppers was recessed and pitted.
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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-Potwash
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Violation:
The insulation around a pipe leading to the sanitize compartment of the three-compartment sink was loose. This item was noted on the previous inspection.
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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.:
22
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Site:
Galley-Warewashing
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Violation:
One of the final rinse nozzles located on the lower left side of the final rinse arm did not spray in a fan pattern. This item was corrected.
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Recommendation:
Ensure that the final rinse nozzles provide an effective spray pattern.
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Item No.:
39
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Site:
Provisions-Vegetable Preparation
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Violation:
Three small flies were observed adjacent to the pulper in the vegetable preparation room.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Provisions-
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Violation:
There were a few areas in provisions where deck tiles and coving tiles were cracked, and there were some locations that had recessed grout.
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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.:
15
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Site:
Bar-Main
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Violation:
There was opened half-pint container of skim milk in the under-counter refrigerator. It was unclear if the milk had been placed out for service, or if the milk was consumed by an employee. This size container was not typical for use at the bar.
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Recommendation:
After being served and in the possession of a consumer, ensure that food that is unused or returned by the consumer is not offered as food for human consumption.
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Item No.:
18
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Site:
Provisions-Egg Storage
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Violation:
Raw unpasteurized eggs were stored in a plastic bin with ready-to-eat packaged butter. This item was corrected.
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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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