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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross connection control log was not complete and some issues were noted. The location on the log for the reduced pressure backflow preventer was incorrect for the connection between potable hot water and technical water. The log only listed one backflow preventer for the barber water connection, and when opening the deckhead there were 2 backflow preventers installed. The log included the number of vacuum breakers for the cabins based on the deck and fire zone, but the backflow preventer devices did not include information pertaining to the matching plumbing component (i.e. shower hose or toilet).
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The backwash discharge line for the mineralizer was labeled potable water. In addition, some of the permeate/distillate water line were labeled blue/gray, instead of blue/gray/blue. This was noted on the last inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The water line was striped blue after the reduced pressure backflow preventer for the laundry tank supply.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The vent of the reduced pressure backflow preventer on the evaporator saline overboard line was covered with a metal panel.
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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-Deck 6 Water Fountain
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Violation:
The backflow preventer on the water fountain at the at the port entrance adjacent to the handwash station was constantly leaking, indicating it was in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Electronic Data Logs
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Violation:
There was some discrepancy between the electronic data logs and the logs that were handwritten to record the halogen residual levels and pH values. On 4/22 the Courtyard Port Whirlpool log showed a written documented halogen residual value of 3.1 ppm at 1200; the electronic data logs showed the value to be directly between 3.33 ppm and 6.66 ppm. On 4/18 the Deck 19 FZ2 port whirlpool log showed a written documented halogen residual value of 3.0 ppm at 1500; the electronic data logs showed the value to be directly between 3.33 ppm and 6.66 ppm.
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Recommendation:
Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Logs
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Violation:
For four fecal/vomit accident logs, the pH was not recorded during disinfection for recirculation mode as well as the pH before opening the facility; there was a note to maintain pH between 7.2 and 7.5. Prior to March 8th, there was no documentation of the disinfection of the scoop for removing stool from the pool and the procedure did not include any information how to disinfect the scoop. After March 8th, there was documentation of cleaning and disinfecting the scoop and other equipment, but no CT value was included.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
15
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Site:
Galley-Haven Galley - Cold Pantry
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Violation:
One bin of raw beets inside a neutral cabinet contained one large beet that was spoiled and had white mold patches growing on the outer surfaces. Staff discarded this beet during the inspection.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 8 - La Cucina Italian Restaurant
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Violation:
The osso bucco on the cooling log had a start time of monitoring of 1630 when the temperature was recorded at 144°F and the second stage cooling temperature was recorded at 1845 at 70°F.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours.
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Item No.:
19
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Site:
Bar-Haven Bar
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Violation:
Three of ten small working bottles of bitters were not labeled with the name of the contents at the back bar bottle display center.
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Recommendation:
Ensure 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:
Provisions-Deck 4 Meat Freezer
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Violation:
During provisioning, approximately 20 cases of corned beef were stored adjacent to the entrance. These boxes were wet, contained frost, and condensate was frozen on them as well as actively dripping on these boxes. It was evident that this was an ongoing issue, as the boxes were damaged and there was evidence of re-freezing.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-Haven Galley - Cold Pantry
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Violation:
Inside the counter model ice cream chest freezer, a heavy accumulation of frost was observed extending over 25 mm from the upper side panels. Ice cream containers were stored inside with small mounds of this heavy frost piled on the top exterior surfaces. Staff cleaned the chest freezer during the inspection.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Bar-Deck 17 - Margaritaville @ Sea
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Violation:
Two green cutting boards on the front bar were scratched and scored. The cutting boards were removed for resurfacing.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 5 Crew
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Violation:
During operation, the gasket on Combination Oven #2 was damaged and steam and water were dripping on the deck.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Haven Galley - Beverage Counter
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Violation:
The power cable and the water tubing to the counter model espresso machine were draped on the counter, making cleaning difficult. Coffee grounds were observed on the counter below the machine and surrounding the cable on the counter.
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Recommendation:
Elevate the power cable and water tubing from the counter so cleaning access is easy. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Deck 18 - Food Republic - Dumpling Station
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Violation:
The previously-cleaned dumpling cooker drain was soiled with food debris, where a gasket was not mounted properly at the joint in the drain line. The line was cleaned and the gasket was remounted.
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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:
Bar-Deck 17 - Margaritaville @ Sea
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Violation:
The ice machine in the bar pantry was soiled with a black residue in the top part of the left cuber panel and in the right water recirculating bath. The machine was taken out of service for cleaning.
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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:
Galley-Deck 8 - Cagney's Steakhouse
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Violation:
The previously-cleaned ice machine recirculating water bath was soiled with a small amount of black particulate. The ice machine was cleaned by the refrigeration team.
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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.:
27
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Site:
Preparation Room-Deck 4 Pulper
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Violation:
A significant amount or standing water and partially pulped decomposing vegetables were observed in the pulper.
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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.:
27
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Site:
Galley-Haven Galley - Cold Pantry
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Violation:
Inside the counter model ice cream chest freezer, a heavy accumulation of frost was observed extending over 25 mm from the upper side panels. Ice cream containers were stored inside with small mounds of this heavy frost piled on the top exterior surfaces. Staff cleaned the chest freezer during the inspection.
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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.:
27
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Site:
Galley-Deck 17 - Margaritaville @ Sea
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Violation:
The grease chute area was soiled with grease residue in the flat top grill grease pan area. The grill was re-cleaned while the inspection team was in the area.
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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.:
27
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Site:
Galley-Haven Galley - Beverage Counter
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Violation:
The power cable and the water tubing to the counter model espresso machine were draped on the counter making cleaning difficult. Coffee grounds were observed on the counter below the machine and surrounding the cable on the counter.
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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.:
27
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Site:
Galley-Deck 6 Cold Pantry
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Violation:
A previously cleaned clear plastic 3-liter measuring cup had a buildup of a yellow food debris on the outside bottom surface.
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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.:
29
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Site:
Galley-Deck 6 Room Service
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Violation:
The water temperature was less than 100°F at the handwash station located across from the beverage area, next to the ice machine and the station in the center of the area.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 8 - La Cucina Italian Restaurant
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Violation:
The water temperature at the double handwashing station near the dishwashing area was measured at 128°F. The plumber immediately reduced the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Galley-Deck 6 Soup Kitchen
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Violation:
The leak from the steam line was causing a large puddle on the deck in this area.
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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-Deck 6 Water Fountain
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Violation:
Water was pooling on the deck from the backflow preventer noted above.
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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:
Pantry-Wave Pool Bar - Pantry
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Violation:
A layer of dust debris was observed on the deckhead panel between the deckhead-mounted air supply vent cover and the adjacent warewash machine deckhead exhaust hood. Staff cleaned the soiled deckhead during the inspection of this area.
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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:
Bar-Haven Bar
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Violation:
The wood style deckhead above the front bar counter and the back bar counter was rough, due to raised varnish particles that were present throughout. Staff stated a repair of this was ordered to correct this condition.
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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.:
34
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Site:
Galley-Deck 6 Soup Kitchen
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Violation:
A steam line drain on soup kettle 0660204B did not close properly and was leaking and water had pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Preparation Room-Deck 4 Pulper
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Violation:
The food pulper was reported as out of order three days prior to inspection. A significant amount or standing water and partially pulped decomposing vegetables were observed in the pulper.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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