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Item No.:
08
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Site:
Galley-Hot Line
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Violation:
Inside the hood cleaning system cabinet, the backflow prevention device had a continuous leak from the atmospheric vent. Staff stated the internal components of the device were replaced during the recent dry dock. During the inspection these parts were repaired and the leak was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The permeate water lines from the reverse osmosis units and the distillate water line from the mineralizer were not striped blue/gray/blue before the chlorine injection point.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Housekeeping-Private Whirlpool Spas
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Violation:
Since 2 August to the date of the inspection, the records indicated that the private whirlpool spas in the staterooms were only disinfected on a weekly basis even though the voyages were 3 and 4 days.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
19
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Site:
Buffet-Garden Cafe Ice Cream Station
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Violation:
The sneeze guard was too high in front of three bread dessert platters out for passenger self service. Until an appropriate sneeze guard could be installed, staff moved the platters to the other side of the counter and the crew member would serve the desserts.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-Bakery/Pastry Freezer (Room 2641 - Ice)
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Violation:
On a trolley of bread items, the top tray of focaccia had a large uncovered area. The plastic wrap did not fully protect the food.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Preparation Room-Bakery/Pastry
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Violation:
The dough sheeter belt was frayed on the front side. It appeared the belt was misaligned and rubbing against the machine.
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Recommendation:
Trim the damaged portion and realign the dough sheeter belt with the machine, or replace the belt.
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Item No.:
21
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Site:
Galley-
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Violation:
The door gaskets on the two hot holding cabinets were heavily worn and cut.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Breakers Bar
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Violation:
At the far right side of the counter, the drain line for the blender ended on the counter between the ice well and the juice dispensing bottles. The drain line could not reach to the utility sink. During the inspection a crew member moved the blender to allow the drain line to empty into the utility sink.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
On the three-compartment sink, the gauge for the hot water sanitizing compartment was not reading the proper temperature. The inspector and crew member measured the sanitizing compartment at 81C, but the gauge measured 87C. Staff stated the gauge was new. It was determined there was a leak in the steam coils.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
Brown plastic trays were loaded into the conveyor dishwash machine in a manner that enabled some of the trays to lean against one another as they exited the machine, preventing proper sanitizing. The trays were taken back to the soiled end of the machine.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
Inside the conveyor dishwash machine, the middle final sanitizing spray nozzle was blocked, causing an ineffective spray pattern. The final rinse spray arm was removed from the machine and all nozzles were sprayed to remove any debris.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
25
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Site:
Bar-Breakers Bar
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Violation:
A wet wiping cloth was stored on the front counter. The cloth was placed in the container of sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-
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Violation:
The two fryers were previously cleaned, but some coils had a black burned material. During the inspection, a crew member began cleaning the soiled coils.
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Recommendation:
Ensure 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:
Preparation Room-Bakery/Pastry
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Violation:
Previously cleaned knives and spatulas had soil and dust where the blade met the handle.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Provisions-Bar Consummables
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Violation:
Two boxes of cups with straws were on the deck. It appeared these boxes had fallen off the deck stand.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Pantry 10581
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Violation:
Four coolers were stored inverted with the lids still attached and closed, preventing the coolers from properly air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
31
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Site:
Dining Room-Palace
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Violation:
A bottle of stain remover was stored in the cabinet below the point of sale station. No food items or food equipment were stored in the cabinet.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Provisions-Vegetable Walk-In (Room 2441 - Meat Frozen)
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Violation:
In the back right corner of the room, the deck was soiled with what appeared to be cherry juice.
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Recommendation:
Ensure 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 deck tile grout was missing and recessed around the combination oven.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Bakery/Pastry
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Violation:
The deck tile grout was missing and recessed around the deck drain at the sauce kettle.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-
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Violation:
At the entrance to the area, the handwash station bucket fill tap had a continuous leak. During the inspection the leak was corrected.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Cleaning Locker 11484
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Violation:
The deck drain below the mop sink was not working properly. A lot of water was pool on the deck and on top of the drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Provisions-Dry Stores
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Violation:
On the right side of the room, the light intensity was less than 110 lux. Containers of mustard and ketchup were stored in this area.
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Recommendation:
Ensure 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.:
36
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Site:
Dining Room-Crossings and Palace Restaurants
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Violation:
The light intensity could not be raised to 220 lux on the clean and soiled waiter stations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Galley-Dishwash Area
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Violation:
The cleaning locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Provisions-Dry Stores
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Violation:
One dead fly was in the seam on the outside of a bag of rice.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The toilet seat opening was more than 9 inches.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches).
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Item No.:
43
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Site:
Ventilation-AC Room 1.4
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Violation:
The motor housing compartment for AC Unit 109 was filled with excessive water and debris. An excessive amount of debris was also accumulated in the air in-take compartment for AC Unit 107.
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Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
No logs were available for the 6 month disinfection of the shower heads in the spa. The most recent disinfection log for the shower heads in the medical center was dated 28 October 2012.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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