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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Superhalogenation Records
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Violation:
According to the analyzer-chart records, proper superhalogenation was not achieved or not conducted on various dates for all the whirlpools. The superhalogenation did not reach 10 ppm on 3/16-4/20 and 4/22-4/26 for the Whirlpool Starboard. The superhalogenation was conducted for less than 1 hour on 12/15, 12/20, 12/31. 1/1, 1/2, and 1/3 for the Whirlpool Starboard. The superhalogenation was conducted for less than 1 hour on 12/26, 1/1, 1/2, 1/4, and 1/5 for the Whirlpool Port. Documentation was not provided for superhalogenation on 12/22, 12/31, and 1/3 for the Whirlpool Port. The superhalogenation was conducted for less than 1 hour on 3/16-18 for the Serenity Whirlpool. Documentation was not available for superhalogenation on 3/9 for the Serenity Whirlpool.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
08
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Site:
Ventilation-A/C Station 7.9 STBD
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Violation:
The potable water line with the hose connection in the fan room was not striped in accordance with ISO 14726.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Potable Water-Potable Water Hoses
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Violation:
Workers were not handling the potable water hoses in a sanitary manner. The connnection fittings were touching the ground when the workers were putting the hoses away.
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Recommendation:
Handle all hoses used for connection with the bunkering of potable water in a sanitary manner. Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces.
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Item No.:
43
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Site:
Ventilation-A/C Station 7.9
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Violation:
The condensate pan with soiled with scale and debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
19
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Site:
Buffet-Marketplace Aft Center Starboard Island
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Violation:
There were no serving utensils for the containers of waffles or biscuits.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
36
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Site:
Buffet-Jiji's Omelet Station
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Violation:
The light intensity at the cold line was less than 220 lux.
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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 consumer self-service areas.
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Item No.:
27
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Site:
Galley-Cucina del Capitano
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Violation:
Approximately one inch of cloudy liquid was observed in the bottom of the small bulkhead-mounted technical locker with the chemical for the air and water purification system.
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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.:
33
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Site:
Galley-Cucina del Capitano
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Violation:
The locking cylinder for the walk-in refrigerator door was missing, exposing a hole.
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Recommendation:
Ensure bulkheads in food storage areas are maintained in good repair.
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Item No.:
08
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Site:
Buffet-Marketplace Starboard Beverage Station
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Violation:
The backflow prevention device on the potable water line for the juice machine was for noncontinuous pressure, instead of continuous pressure.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
36
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Site:
Buffet-Ice Cream Station Near Guy's Burgers
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Violation:
The light intensity in front of the ice cream machine furthest from the window was less than 220 lux. The light intensity was acceptable when additional lighting was provided; the additional lighting control could only be accessed from the bridge.
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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 consumer self-service areas.
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Item No.:
33
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Site:
Pantry-Blue Iguana
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Violation:
The deck grout was chipped and recessed in the walk-in freezer.
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Recommendation:
Ensure decks are maintained in good repair.
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Item No.:
26
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Site:
Pantry-Blue Iguana
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Violation:
The food-contact surfaces inside the ice-making compartment of the ice machine were soiled with a pink substance. In addition, the front interiors of the two plastic deflector panels were soiled with a brown substance.
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Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
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Item No.:
27
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Site:
Pantry-Blue Iguana
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Violation:
The front exterior plastic panel covering the ice-making compartment of the ice machine was soiled with a brown substance on the outside.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
The decks in the main and crew galleys had recessed and missing grout, as well as cracked tiles in many areas, including the hot galleys, pastry, and dishwash areas.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
26
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Site:
Galley-Center Galley
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Violation:
The food-contact surfaces of the ice-making compartment of the ice machine were slightly soiled with a pink substance.
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Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Water from the chilled water line attached to the deckhead in front of the dishwash machine control panel was dripping to the deck. In addition, water was dripping to the deck from the edge of the hood at the clean end of the machine and the adjacent technical hatch. Condensate had accumulated on the deckhead at the soiled end of the machine, but was not dripping.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from draining or dripping onto equipment and utensils. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
24
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Site:
Galley-Dishwash Area
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Violation:
The temperature of the final sanitizing rinse for the conveyor warewash machine was less than 160F at dish-level. The temperature was measured using a long rod and a maximum registering thermometer. The temperature was approximately 155F. The curtains remained in the machine during this first measurement, and the machine in operation prior to the temperature measurement. The final sanitizing rinse temperature was measured several more times using various methods, including a maximum registering thermometer on a long rod without the curtains, a maximum registering thermometer placed in the machine prior to the final sanitizing rinse arm, a 150/160/170F color-changing thermolabel on a stainless steel holder placed in the machine prior to the final sanitizing rinse arm, and a 180F color-changing thermolabel placed directly on the final sanitizing rinse arm. The temperatures were between 140 and 152F and the color of the color-changing thermolabels did not change. This was corrected.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
28
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Site:
Galley-Steakhouse Locker FSD 4.42
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Violation:
The plates, stored on the top shelf, above the counter were not covered or inverted. This was corrected.
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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.:
08
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Site:
Galley-Outside Appetizer Pantry
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Violation:
The cap was missing on the atmospheric vacuum breaker for the Apex Power solution. This was located across from the appetizer pantry.
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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-Appetizer Pantry
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Violation:
Water was dripping from the deckhead speaker cover to the counter below. The counter was located next to the walk-in refrigerator. The area was not in operation at the time of inspection and no clean items or food were impacted. The area was immediately blocked off.
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Recommendation:
Ensure deckheads in food preparation and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The deck behind the stack ovens was soiled with more than one day's accumulation of food debris. This was immediately corrected.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The potwash machine had been out of service for approximately 10 to15 days. According to the staff, the replacement part was expected to arrive the day of the inspection. A large amount of soiled pots and pans were observed in the potwash area.
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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; (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.:
08
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Site:
Galley-Potwash
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Violation:
A continuous leak from the vent of the atmospheric vacuum breaker was noted on the detergent dispenser at the soiled end of the potwash machine.
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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-Potwash
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Violation:
Water was dripping to the deck from the deckhead in front of the sanitizing sink.
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Recommendation:
Ensure decks and deckheads in warewashing areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate had collected on the deckhead above the center of the conveyor dishwash machine and was dripping on the top of the machine.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent or condensation from draining or dripping onto equipment.
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Item No.:
19
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Site:
Provisions-Dairy Refrigerator
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Violation:
Water was dripping from the deckhead to the shelving units below in two locations. In the first location, the water was dripping onto boxes of ketchup and sour cream. The top box of ketchup was very wet, ice crystals formed on top, and water was inside the box. In the second location, no food was stored below the dripping water, but an icicle had formed on one of the tubes on the shelf below and the deck was wet.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Provisions-Dairy Refrigerator
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Violation:
Water was dripping from the deckhead to the shelving units below in two locations. In the first location, the water was dripping onto boxes of ketchup and sour cream. The top box of ketchup was very wet and had ice crystals formed on top. In the second location, no food was stored below the dripping water, but an icicle had formed on one of the tubes on the shelf below and the deck was wet.
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Recommendation:
Ensure deckheads in storage areas are cleaned as often as necessary.
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Item No.:
22
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Site:
Pantry-Javablue
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Violation:
A leak from the bottom of the undercounter dishwash machine was noted. Water had accumulated and pooled on the deck under the machine, around the perimeter of the room to the left of the machine, and under the undercounter refrigerators.
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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.:
40
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Site:
Pantry-Guy's Burger Joint
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Violation:
The door from the service area to the pantry was pinned open, allowing access for flying pests. The door was closed immediately. This was written on the previous inspection. The inspector returned to the area over one hour later and the door was pinned open again.
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Recommendation:
Protect entry points where pests may enter the food areas.
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