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Item No.:
26
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Site:
Buffet-Salad Bar
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Violation:
A bowl out for passenger self-service was soiled with dried food residue. The bowl was removed from the service line and sent to be re-cleaned.
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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.:
33
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Site:
Buffet-Coffee Bar
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Violation:
The lower back right corner where the bulkhead and counter meet was soiled with a heavy accumulation of dried coffee grounds, coffee beans, and general debris. Also, the metal profile strip along the counter bulkhead juncture was not attached properly to the bulkhead creating an open gap that was soiled with food residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
27
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Site:
Buffet-Coffee Bar
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Violation:
Heavy dust accumulation and old coffee ground soil was observed on the back counter behind and under the espresso machine.
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Recommendation:
Ensure 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.:
26
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Site:
Buffet-Aft Beverage Station
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Violation:
The port side hot chocolate dispenser had dried chocolate residue of more than a day's accumulation on the dispensing nozzle. This was cleaned before the inspector left the area.
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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.:
36
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Site:
Buffet-Aft Beverage Station
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Violation:
Light intensity at each of the passenger self-service beverage machines could not reach the required 220 lux of light. Deckhead lights above were not working, but it was undetermined if these would provide adequate light due to the distance between the light fixtures and the beverage machines.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
33
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Site:
Buffet-Aft Dessert Counter
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Violation:
Peeling epoxy sealant was observed along the deckhead which prevented the area from being easily cleaned.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Mid Coffee Station
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Violation:
The deckhead slats above the coffee station had open gaps between them which led to open plenum space. Heavy dust accumulation was on the sides of most of these deckhead slats.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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.:
37
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Site:
Galley-Potwash
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Violation:
Condensate collected on the deckhead above the in-use hood-type potwash machine.
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Recommendation:
Ensure 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.:
33
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Site:
Galley-Dishwash
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Violation:
Water was accumulating inside the recessed deckhead light fixture located at the clean exit to the flight-type dishwash machine. No water was observed dripping from the light fixture. Also, a small steady stream of water ran continuously from the edge of the exhaust hood to the deck along the right bulkhead at the clean landing. No clean equipment was affected.
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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:
Buffet-Deli
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Violation:
Water was leaking from a white deckhead fire suppression nozzle above the main baine marie.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Buffet-Deli
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Violation:
The water leaking from the fire suppression nozzle as indicated in the previous violation, was landing on the working side sneeze shield to the baine marie. No food was impacted by the leaking water.
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Recommendation:
Ensure 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.:
08
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Site:
Buffet-Chop Sticks Station
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Violation:
Water was leaking heavily from the relief vent to the double check backflow preventer on the potable water connection to the pre-wash hose. This backflow preventer was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Buffet-Fwd Beverage Station
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Violation:
There were gaps to open plenum space between the deckhead slat panels above both port and starboard beverage stations. Most sides of the deckhead slat panels above the beverage units were soiled with a large build-up of dust. Also, the 'Beverages' sign at the starboard beverage station located above the condiment rack had a heavy layer of dust buildup.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Buffet-Swirls Ice Cream
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Violation:
There were open gaps between the deckhead slat panels above both ice cream stations and waiter stations which were open to the open plenum space. The sides of the these deckhead panels were also heavily soiled with dust.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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.:
20
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Site:
Bar-Steakhouse - Espresso Machine
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Violation:
The underside splash panel above the coffee strainer plates was missing exposing difficult to clean technical space. Staff stated that they are awaiting the panel to arrive.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
36
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Site:
Bar-Lido Bar
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Violation:
Light intensity at the two handwash stations could not reach the required 110 lux while in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
21
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Site:
Galley-Roast Preparation
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Violation:
The undercounter refrigerator doors to unit 4811.011.065 were warped and did not form a tight seal at the bottom when closed. No food was being stored in the refrigerators at the time of the observation.
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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.:
08
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Site:
Galley-Potwash
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Violation:
Water was heavily leaking from the relief vent to the double check backflow preventer on the potable water connection to the pre-wash hose at the soiled scrapping counter.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Missing and recessed deck grouting was located throughout much of this area.
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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:
Galley-Hot Galley
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Violation:
Missing and recessed deck grouting was located throughout much of this area.
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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.:
30
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Site:
Galley-Potwash
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Violation:
The soap dispenser at the handwash station located near the soiled potwash staging did not dispense soap. The soap dispenser was replaced.
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Recommendation:
Ensure 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.:
09
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The forward pool was open and in use with both children and adults at the time of the manual testing for water chemistry. The ship's test kit registered free chlorine concentrations of 1.52, 1.28, and 1.28 ppm in three different parts of the pool. The inspector's kit registered 0.76, 1.05, and 0.66 ppm in the same three pool locations. The ship retrieved a third test kit from a different manufacturer and a crew member with boots on collected three samples from the deeper water section of the pool, since the original three tests could only be taken from the shallower water in the wading area bordering the pool. The ship's first kit registered a free chlorine residual of 0.63 ppm, the ship's second kit registered 0.95 ppm, and the inspector's kit registered 0.36 ppm. The forward pool was immediately closed and netted so the chlorine concentration could be increased. The pool was re-tested using the three test kits and all values were above 1.6 ppm.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); and (3) wading pools, between 1.0 and 5.0 mg/L.
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