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Item No.:
29
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Site:
Galley-Windjammer Potwash
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Violation:
The water temperature at the handwashing station was 129F. The area was in active use at the time of the inspection. The temperature was adjusted immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck tile grout was missing and recessed in this area. Staff stated that a grouting team would be on board during the upcoming cruise to make repairs.
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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.:
29
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Site:
Galley-Dishwash
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Violation:
The three-faucet handwashing station at the soiled drop off was blocked by two trolleys of soiled dishes. The area was in active use at the time of the inspection. The trolleys were moved immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The water temperature at the handwashing station was 80F. The area was in active use at the time of the inspection and wet paper towels were observed in the waste receptacle, indicating that the handwasing station had recently been used. Staff stated that it could take several minutes for the water to reach the correct temperature because the area had only recently opened. The hot water tap on the bucket fill station below the handwashing station was turned on and after several seconds the water temperature at the sink started to rise.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
16
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Site:
Provisions-Snapper Parasite Destruction
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Violation:
It could not be determined if the red snapper used raw in the preparation of ceviche served in the Sabor restaurant had been frozen for parasite destruction. The ceviche was listed on the menu with an asterisk, indicating it was served raw/undercooked, and the chef in charge of the area confirmed that the fish was used raw. Staff in the provisions area stated that a parasite destruction certificate was not provided by the vendor for the frozen red snapper. After the inspection, the vessel staff provided documentation of the parasite destruction by email.
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Recommendation:
Ensure fish, other than molluscan shellfish, intended for consumption in their raw form are obtained from a supplier that freezes the fish to destroy parasites or frozen on the vessel and records are retained.
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Item No.:
*
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Site:
Recreational Water Facilities-Charts
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Violation:
The charts for measuring pH and free residual halogen for all recreational water facilities except the baby-only splash zone were scaled 0-100 instead of a dual scale of 0-14 (pH) and 0-10 (ppm).
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Recommendation:
Use charts with a dual scale of 0-14 for pH and 0-10 for ppm.
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Item No.:
08
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Site:
Recreational Water Facilities-Pool #1 Mechanical Room
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Violation:
The reduced pressure backflow preventer on the potable water filling line to buffer tank was leaking from the intermediate atmospheric vent indicating possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
29
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Site:
Galley-Deck 5 Room Service
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Violation:
The water temperature in the handwash station beside fire extinguisher door 5.8.91 measured 127F. The area was in active use during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
08
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The backflow preventer in the technical space on the water line to the beverage station was leaking from the atmospheric vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Decks 3,4,5 Hot Galley
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Violation:
On all three decks, the backflow preventer on the water line used for filling kettles was positioned in the middle of the hose where it could potentially be submerged in the container it was filling. Repairs were under way during the inspection.
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Recommendation:
Relocate the backflow preventers.
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Item No.:
39
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Site:
Buffet-Deck 2 Crew Mess
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Violation:
One fruit fly was observed at the ice filling machine on the left of the far end of the beverage station during service.
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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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