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Item No.:
08
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Site:
Potable Water-
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Violation:
SEVERAL POTABLE WATER LINES WERE NOT STRIPED BLUE IN THE ENGINE ROOM. THESE LINES WERE NOTED AT THE HOSE CONNECTIONS, EMERGENCY SHOWERS, AND EYE WASH STATIONS. THE POTABLE LINES IN THE GARBAGE ROOM WERE NOT STRIPED BLUE. THE POTABLE WATER LINES WERE NOT STRIPED EVERY 15 FEET IN THE DECK 8 SPA ROOM. THE POTABLE WATER LINE IN THE CORRIDOR OUTSIDE OF THE DECK A PORT BUNKER STATION WAS NOT STRIPED BLUE.
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Recommendation:
Ensure that each potable water filling line is painted light blue and clearly marked "POTABLE WATER FILLING" in letters at least 13 mm (0.5 inch) high, stamped on a non-corrosive label plate or the equivalent and located at or near the point of hose connection.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE FREE CHLORINE RESIDUAL, CONTACT TIME, AND FLUSHING WERE NOT NOTED IN THE POTABLE WATER TANK MAINTENANCE RECORDS.
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Recommendation:
Maintain detailed records on the maintenance, cleaning, disinfection, and flushing of the potable water tanks.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE AIR GAP BETWEEN THE EVAPORATOR AND BOILER TANK WAS NOT TWICE THE DIAMETER OF THE FILL LINE. THE AIR GAP BETWEEN THE POTABLE WATER TANKS AND THE TECHNICAL TANKS WAS NOT TWICE THE DIAMETER OF THE FILL LINE.
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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:
Food Service General-
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Violation:
BACKFLOW PROTECTION DEVICES WERE NOT FITTED AT SEVERAL POTABLE WATER LINES SUPPLYING BEVERAGE STATIONS IN THE LIDO, AND THE ROOM SERVICE PANTRY.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Galley-GRILL AREA
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Violation:
THERE WAS NO BACKFLOW PREVENTION DEVICE ON THE POTABLE WATER LINE TO THE COMBI-THERM OVENS. THESE OVENS HAD HOSES ATTACHED.
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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.:
09
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Site:
Recreational Water Facilities-MID-SHIP WHIRLPOOL
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Violation:
THE FREE HALOGEN RESIDUAL WAS TESTED AT 0.0 PPM. THE WHIRLPOOL WAS IMMEDIATELY CLOSED.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
THE FREE CHLORINE RESIDUAL IN THE WHIRLPOOLS WAS RAISED TO 10 PPM BUT ONLY CIRCULATED FOR 50 MINUTES PER THE RECORDS.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
16
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Site:
Galley-HAMBURGER GRILL
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Violation:
THE DATE MARKING LABELS WERE LEFT ON FOOD CONTAINERS THAT WERE ON TIME CONTROL. THE DISCARD DATE WAS FOR THE NEXT DAY AND NOT WITHIN 4 HOURS.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Buffet-ROTISSERIE
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Violation:
THE COOLING LOG ON 06/24/2005 HAD P.M. LABELED FOR A.M. MAKING IT SEEM AS IF IT TOOK 14 HOURS TO COOL FOODS. IN ADDITION, SEVERAL FOOD ITEMS HAD STARTING TEMPERATURES ONLY.
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Recommendation:
Ensure that the cooling of foods is adequately monitored.
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Item No.:
19
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Site:
Buffet-ROTISSERIE
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Violation:
THE GRATED CHEESE WAS 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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Item No.:
19
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Site:
Galley-HAMBURGER GRILL
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Violation:
A TRAY OF HAMBURGER GARNISH WAS PARTIALLY UNCOVERED AND LESS THAN 1 METER FROM THE PATRONS. A SNEEZE GUARD WAS NOT PROVIDED.
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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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Item No.:
19
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Site:
Galley-HAMBURGER GRILL
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Violation:
A JUG OF OIL WAS NOT LABELED.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-HAMBURGER GRILL
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Violation:
SHORT TONGS WERE PROVIDED FOR LONG FOOD CONTAINERS. THE HANDLES OF THE TONGS WERE IN CONTACT WITH THE FOOD. THE SNEEZE GUARD FOR THE HOT STATION WAS TOO HIGH.
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Recommendation:
Provide longer tongs as needed. Lower the sneeze guard to effectively protect the foods at this station.
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Item No.:
20
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Site:
Galley-
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Violation:
SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT SURFACES OF THE ICE MACHINE, 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.:
21
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Site:
Galley-DISHWASH AREA
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Violation:
A FEW WAITER TRAYS WERE FOUND FRAYED ALONG THE EDGES, 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.:
21
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Site:
Galley-HAMBURGER GRILL
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Violation:
THE BACK SECTION OF THE COUNTER UNDER THE GRILL WAS NOT SMOOTH, 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.:
22
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Site:
Galley-POTWASH
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Violation:
THE FORCE OF THE WATER IN THE CONVEYOR POTWASH WAS DISLODGING THE LARGE PLASTIC LIDS, ORIENTING THEM IN POSITIONS THAT DID NOT AFFORD PROPER CLEANING AND SANITIZING. THE POTWASH OPERATOR WAS OBSERVED STACKING THESE PLASTIC LIDS CORRECTLY.
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Recommendation:
Ensure that these lids and other light weight materials are properly washed, rinsed, and sanitized.
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Item No.:
22
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Site:
Galley-DISHWASH AREA
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Violation:
THE CONVEYOR BELT SPEED ON THE DISHWASHER EXCEEDED THE FOUR FEET PER MINUTE LISTED ON THE MANUFACTURER'S DATA PLATE. THIS ITEM 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. Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Buffet-CREW MESS - BUFFET LINE
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Violation:
ONE PREVIOUSLY CLEANED FORK WAS FOUND STORED IN THE UTENSIL DISPENSING CONTAINER.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Bar-CREW BAR AND LOUNGE
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Violation:
THE POPCORN MACHINE WAS SOILED. THE UNIT WAS LAST USED THE PREVIOUS EVENING.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-CREW BAR AND LOUNGE
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Violation:
TWO PREVIOUSLY CLEANED WINE GLASSES WERE FOUND SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-POTWASH
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Violation:
ONE PREVIOUSLY CLEANED FRYER BASKET WAS FOUND SOILED AND STORED ON THE CLEAN STORAGE RACK.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-POTWASH
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Violation:
TWO PREVIOUSLY CLEANED BAIN MARIE PANS WERE FOUND SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-HOT LINE
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Violation:
ONE PREVIOUSLY CLEANED PLATE WAS FOUND SOILED AND STORED IN THE CLEAN PLATE STORAGE CABINET.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
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Site:
Galley-PASTRY
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Violation:
TWO PREVIOUSLY CLEANED PLATES WERE FOUND SOILED AND STORED AS CLEAN.
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Recommendation:
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-HOT GALLEY
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Violation:
THE DEEP FAT FRYER GREASE CHUTE WAS SOILED. THIS EQUIPMENT WAS CLEANED EARLIER IN THE DAY.
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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-PASTRY
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Violation:
THE UPPER COUNTER WAS SOILED WITH FOOD 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-PASTRY
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Violation:
THE UNDERCOUNTER PLATE STORAGE UNIT 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
|
|
Site:
Bar-CREW BAR AND LOUNGE
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|
Violation:
THE PIPES IN THE TECHNICAL COMPARTMENT BENEATH THE PREPARATION COUNTER WERE SOILED WITH A SLIMY MATERIAL.
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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
|
|
Site:
Provisions-VEGETABLE PREPARATION
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Violation:
THE TOP OF THE SALAD DRYER WAS SOILED WITH A SMALL AMOUNT OF FOOD 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.:
28
|
|
Site:
Buffet-COFFEE STATION
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|
Violation:
WET COFFEE MUGS WERE PLACED OUT FOR SERVICE.
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|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
|
|
Site:
Galley-HAMBURGER GRILL
|
|
Violation:
A GARBAGE CAN WAS PARTIALLY BLOCKING THE HANDWASH STATION.
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|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
|
|
Site:
Other-GARBAGE ROOM
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|
Violation:
A HOSE WAS DRAPED OVER THE HANDWASH SINK WITH THE NOZZLE RESTING IN THE SINK.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
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Site:
Other-GARBAGE ROOM
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Violation:
PAPER TOWELS WERE NOT PROVIDED AT THE BACK HANDWASH STATION.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
31
|
|
Site:
Buffet-ROTISSERIE
|
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Violation:
A LIQUID CHEMICAL WAS NOTED IN A ORANGE SECTION CONTAINER IN A SMALL UNDER COUNTER CABINET. THE CONTAINER WAS NOT LABELED AND THE CABINET WAS NOT A CHEMICAL LOCKER.
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Recommendation:
Do not store chemicals/cleansers in food containers. Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
33
|
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Site:
Buffet-COFFEE STATION
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|
Violation:
PEELING SOFT SEALANT WAS NOTED ALONG THE DECK-COUNTER JUNCTURE, 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.:
33
|
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Site:
Galley-SALAD APPETIZER
|
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Violation:
THE DECK UNDER THE PREPARATION COUNTER WAS SOILED WITH A SMALL AMOUNT OF FOOD DEBRIS.
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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
|
|
Site:
Galley-SALAD APPETIZER
|
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Violation:
THE NON-SKID MATERIAL ON THE DECK AT THE THRESHOLD OF THE WALK-IN REFRIGERATION UNIT WAS DETERIORATED, 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.:
33
|
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Site:
Galley-PASTRY
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Violation:
PEELING SEALANT WAS NOTED ON THE BULKHEAD OF WALK-IN REFRIGERATOR UNIT NO. 11-19, 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.:
33
|
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Site:
Galley-HAMBURGER GRILL
|
|
Violation:
A SMALL SEAM WAS NOTED ALONG THE SIDE OF THE PIZZA OVEN EXIT, 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.:
33
|
|
Site:
Galley-HAMBURGER GRILL
|
|
Violation:
THE LEDGE ABOVE THE PREPARATION SINK DECK DRAIN WAS SOILED.
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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
|
|
Site:
Provisions-VEGETABLE PREPARATION
|
|
Violation:
EXCESS WATER WAS NOTED ON THE DECK IN THE WALK-IN REFRIGERATION UNIT.
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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
|
|
Site:
Buffet-CREW MESS - BUFFET LINE
|
|
Violation:
THE TECHNICAL COMPARTMENT BELOW THE COFFEE MACHINE WAS SOILED.
|
|
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
|
|
Site:
Buffet-STAFF MESS - BUFFET LINE
|
|
Violation:
THE TECHNICAL COMPARTMENT OF THE BUFFET WAS SOILED.
|
|
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
|
|
Site:
Provisions-POULTRY WALK-IN REFRIGERATOR
|
|
Violation:
RECESSED GROUT WAS NOTED BETWEEN SOME DECK TILES AT THE THRESHOLD OF THIS UNIT, MAKING CLEANING DIFFICULT.
|
|
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.:
34
|
|
Site:
Buffet-AFT STARBOARD ICE CREAM STATION
|
|
Violation:
RUNNING WATER WAS NOT PROVIDED AT THE HANDWASH SINK. THIS STATION WAS CLOSED AT THE TIME OF THE INSPECTION.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-BUFFET PANTRY
|
|
Violation:
THERE WAS NO RUNNING WATER AT THE HANDWASH STATION. THIS ITEM WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
THE MEDICAL CLEARANCE PROCEDURE FOR ILL CHILDREN WAS VERBALLY EXPLAINED BUT WAS NOT IN THE WRITTEN PROCEDURE.
|
|
Recommendation:
Ensure that the child-activity center has a written policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure that children with infectious illness are not allowed in the child-activity center without permission of the vessel's medical staff.
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