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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water line from evaporator #1 was not striped in accordance with ISO 14726 standards (blue/gray/blue) every 5 meters. Also, the distillate water line from evaporator #2 was striped blue/gray/blue immediately after the halogenation station instead of being striped blue or blue/green/blue to indicate potable water.
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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. 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.:
08
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Site:
Potable Water-Hose Lockers
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Violation:
The potable water hose lockers were not labeled 'potable water hose and fitting storage.'
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Recommendation:
Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The technical water lines to the hose connections next to the entrance of the garbage room were identified as potable water.
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Recommendation:
Ensure water lines are accurately identified.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry
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Violation:
Staff was not monitoring the combined chlorine levels and total alkalinity for the recreational water facilities.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer Housings
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Violation:
According to the records, the hair and lint strainer housings were not cleaned and disinfected.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for all of the recreational water facilities were located after the compensation tanks. New locations were identified and work had begun to relocate the sample lines. Staff showed the inspector written communication stating this job would be completed 16-23 December.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for the whirlpools and the spa pool did not caution against use by individuals with low blood pressure.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The swimming pools had multiple gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. The whirlpools and spa pool had single blockable gravity drains constructed of a standard design. Staff showed the inspector written communication stating that antientrapment drain covers were ordered and were expected to be delivered by 25 November.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the spa pool from the side plus two feet. The hook was also made from a telescoping material.
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Recommendation:
Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
15
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Site:
Provisions-Dry Store Room #1
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Violation:
There was a dent at the top seam of a large can of sauerkraut. The can was discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
A deep fat fryer wire basket at the soiled landing area was extremely rusty and corroded. A piece of the metal wire fell off when the basket was handled by the inspector. The basket was discarded.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
21
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Site:
Bar-Viking Lounge
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Violation:
There was a seam at the support column/counter juncture.
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Recommendation:
Seal the seam.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
There was no final sanitizing rinse spray at the in-use flight-type dishwash machine. During the inspection, staff concluded that a broken solenoid valve prevented the final rinse water from entering the manifold. The dishwash machine was repaired during the inspection.
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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.:
22
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Site:
Food Service General-Rack Conveyor Glasswash Machines
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Violation:
The manufacturer's data plate on the rack conveyor glasswash machines indicated a maximum conveyor speed in racks per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The glasswash machine was not working on the day of the inspection. Staff showed the inspector a rinse spray arm collar that was in disrepair. A large amount of glasses was on the soiled landing of the glasswash machine.
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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. Ensure soiled glasses are moved to an operational glasswash machine so they do not overload an area.
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Item No.:
22
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Site:
Galley-Deck 3, 4, and 5 Dishwashers
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Violation:
The final sanitizing rinse temperature gauges on the flight-type dishwashers in the main galleys did not indicate the water temperature entering the manifold. According to the staff, the final sanitizing rinse temperature probes were located inside the booster tank itself and not on the piping to the manifold. The final sanitizing rinse temperature gauges on these machines indicated temperatures greater than 215°F. Also, the gauges on these machines were labeled as manifold temperature.
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Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold.
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Item No.:
24
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Site:
Galley-Deck 3 Dishwash
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Violation:
There was no final sanitizing rinse spray at the in-use flight-type dishwash machine. During the inspection, staff concluded that a broken solenoid valve prevented the final rinse water from entering the manifold. The dishwash machine was repaired and the required final sanitizing rinse temperature was achieved during the inspection.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Buffet-Coffee Station "C"
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Violation:
A bucket of sanitizing solution was measured at less than 10 ppm chlorine. Also, the solution was colored orange.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). Ensure sanitizing solutions are kept free of discoloration.
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Item No.:
25
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Site:
Preparation Room-
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Violation:
A soiled and wet wiping cloth was stored in an empty sanitizer bucket.
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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:
Preparation Room-
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Violation:
Water continuously leaked onto the previously cleaned and sanitized disassembled meat grinder equipment on the preparation table below.
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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-Vintages
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Violation:
The left ice scooper was soiled. The scooper was removed to the warewash machine.
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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:
Buffet-Island Grill
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Violation:
Heavy soil had accumulated below the bottom drawers of time control units HH-11-23 and HH-11-24.
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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:
Buffet-Line 1 Beverage Station
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Violation:
The water temperature at the handwash station was measured at 130°F using the inspector's thermometer. The user could not adjust the temperature. The temperature was corrected.
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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:
Pantry-Cafe Promenade
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Violation:
There was ice in the handwash sink.
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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.:
30
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Site:
Bar-Boleros
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Violation:
At the handwash station, some of the paper towels were wet. These towels were discarded.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Bar-Boleros
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Violation:
There was a banana peel inside the handwash station waste receptacle. The area was not in use at the time of the inspection. The banana peel was discarded in an appropriate waste receptacle.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Bar-Viking Lounge
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Violation:
In the technical compartment below the left soda gun, there was a large hole where the water line penetrated the back bulkhead, leading to a void space.
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Recommendation:
Close the hole in the back bulkhead.
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Item No.:
33
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Site:
Galley-
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Violation:
At tilting braising pan 4811.111.5234, the deck tile coving was cracked and broken on the left side in front of the machine and on the right side below the machine. Staff stated a work order had been placed.
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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:
Bar-Wig and Gavel
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Violation:
In the technical compartments below the two soda guns, there were gaps where the water lines in each compartment penetrated the back bulkhead, leading to void spaces.
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Recommendation:
Close the gaps in the back bulkheads.
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Item No.:
33
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Site:
Provisions-Dry Store Rooms #1 & 2
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Violation:
The decks had rough and pitted surfaces due to chipping and peeling layers of paint. This was especially prevalent near the entrances to the rooms.
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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:
Preparation Room-
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Violation:
Water continuously leaked from the deckhead-mounted exhaust system and dripped onto the previously cleaned and sanitized disassembled meat grinder equipment on the preparation table. This leak was corrected during the inspection.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Boleros
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Violation:
The faucet at the utility sink was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Cafe Promenade
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Violation:
The light intensity was less than 110 lux behind the coffee machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-
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Violation:
The coating was peeling on the left heat lamp labeled 'Carving Station No.2.'
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-
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Violation:
The light intensity was less than 220 lux in front of the two counter-mounted toasters. Also, the light intensity was less than 110 lux behind and around the toasters. The toasters were located opposite stations 5 and 6 and opposite stations 13 and 14.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 5 Warewash Area
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Violation:
Heavy and dripping condensate was on the deckhead above the soiled landing of the in-use dishwash machine and also on the deckhead above the in-use potwash machine. No clean equipment was impacted.
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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.:
39
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Site:
Other-Cafe Promenade
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Violation:
There were two live flies at the coffee station. The area was open, but was not in use at the time of the inspection.
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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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