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Item No.:
43
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Site:
Ventilation-Air Conditioning (AC) Unit 4.1.3
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|
Violation:
During the previous inspection, a slimy white substance was noted in the condensate collection pan of HVAC Station 4.1. Since the previous inspection, crew noted that the substance was also identified in many of the 31 new AC units. The new cooling units had coating coils that were coated, unlike the older models onboard. Crew sent 12 random samples to a lab for testing and the results for Legionella were negative. The manufacturer of the AC unit also sent samples to a lab which were all negative for Legionella. AC units scheduled for cleaning and sanitization twice a year; however, crew have increased their inspections for the new machines and have been adding cleanings as necessary. Upon inspection of AC unit 4.1.3, the slimy white substance was noted on the bottom and sides of the cooling coils.
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Recommendation:
Keep air handling units clean.
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Item No.:
26
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|
Site:
Other-Outside Engine Control Room
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|
Violation:
The water spout of the drinking water fountain was soiled with dark debris.
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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.:
08
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|
Site:
Potable Water-Cross-Connection Control List
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|
Violation:
The two backflow preventers that were installed on the shower hoses in the medical center were not listed on the cross-connection control log. Upon inspection of the shower hoses to confirm backflow preventers were installed, medical staff noted that the backflow preventer on the hose that was dripping earlier had already been replaced the day of the inspection. The backflow preventers were added to the list after the finding.
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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-Production Records
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|
Violation:
While producing water from 8-10 March, crew switched from the chart recorder to manual samples at midnight on 9 March. Between 0000-0430 on 10 March, the manual records had multiple times listed; however, there were no chlorine or pH values recorded. The chart recorder recorded chlorine values above 2 ppm for only a half hour between 0030 and 0430 and pH was recorded above 7.8 for approximately 45 minutes in that timeframe. Crew reported they had taken manual samples but forgot to fill in the paperwork.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Far Point Records
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|
Violation:
There were two far point charts dated 8 March. There were no other charts around that time frame missing and no explanation as to why there were two charts with the same date.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
22
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Site:
Pantry-Captain's Pantry Deck 8
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|
Violation:
The under-counter warewash machine was on, and when the inspector opened the machine steam came out and a thermometer was in the machine for testing. However, the lower final rinse arm was installed upside down so that the lower nozzles would spray into the bottom of the machine instead of onto the utensils being sanitized. Crew reported the machine had not yet been used that day and was only being tested.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool Records
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|
Violation:
On 13 March from 1300-1430, the pool was in recirculation mode and open, but the pH had dropped below 7.0. There were no notes to explain what had happened.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Bucket "D" Records
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|
Violation:
On 25 March, from 1130-1830, the chlorine levels were below 2.0 ppm with the exception of 4 peaks which lasted approximately 15 minutes each. There were no notes on the chart to explain why the facility had not been closed. Crew reported that the facility was actually closed during that time while crew were performing maintenance and that they did not reopen the facility that day; however, there was no documentation to confirm this. The back of the chart was stamped that the facility was open for the normal daily operational period and did not indicate an early closing.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
08
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|
Site:
Medical-ADA Compliant Shower
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|
Violation:
The backflow device installed on the ADA shower hose in the medical ward had a slow leak coming from the vent. This was replaced by staff right away.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
34
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|
Site:
Galley-Deck 5 - Forward
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|
Violation:
The flight-type dishwash machine had a slow, continuous water leak coming from a water line beneath the unit. Water was pooled on the deck. Staff in the area pushed the water to the scupper.
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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:
Galley-Deck 5 - Forward
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|
Violation:
The leak coming from the water line beneath the flight-type unit was pooling onto the deck. Staff were in the area and moved the water to the scupper to drain. It was also noted that the ship was listing to the port side during the inspection.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
20
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|
Site:
Galley-Bakery - Deck 5
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|
Violation:
There was a large crack (approximately 12 inches in length) in the marble counter top in this area. Additionally, there were some small gaps in the seal at the far edge nearest to the hand wash sink. These defects made the surface difficult to clean but the surfaces were clean to sight and touch during the inspection. Staff showed the inspector a requisition which was previously submitted to replace the entire piece of marble. Staff also responded to fill in the open gaps at the counter top/juncture.
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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; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
34
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|
Site:
Galley-Soup Kitchen- Deck 5
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|
Violation:
The third filling faucet from the left near the handwash sink was detached from the technical compartment which made this area difficult to clean. The area was clean to sight and touch. Staff repaired this fixture right away.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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|
Site:
Galley-Deck 5 - Forward - Port Side
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|
Violation:
When the inspector entered the area, staff were not using the flight-type warewash machine because of a leak and the unit had been placed out of service until the leak was repaired. The inspector returned to the area later in the inspection and tested the temperatures and operation of the machine and it was in working order. Staff provided details of the leak and repair plans prior to the inspector entering the 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.:
27
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|
Site:
Galley-Deck 5 - Port Side - Forward
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|
Violation:
There was a small piece of food debris which appeared to be lettuce inside the crushed ice machine bin. The debris rested on the ledge closest to the user. Staff stated that this ice was used for cold-holding foods and not for consumption.
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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:
Galley-Deck 5 - Port Side - Forward
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|
Violation:
The backflow device installed on the other crushed ice machine in this area had a slow leak from the vent. Staff responded right away and repaired this.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
27
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|
Site:
Buffet-Deck 0 - Employee Mess #1
|
|
Violation:
There was water pooled beneath the vitality machine on the counter top of the beverage station. No source was identified. This area was close to a counter top ice dispenser. Staff cleaned the area right away.
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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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|
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Item No.:
26
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|
Site:
Preparation Room-Deck 0
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|
Violation:
The potato peeler machine in this area was heavily soiled with dried food debris in the food-contact area around the gasket of the hatch. Staff reported that this machine had not been used in a couple of days and that it was believed to be previously cleaned. Staff cleaned this right away.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
|
|
Site:
Preparation Room-Deck 0 - Potato Room
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|
Violation:
The hatch on the potato peeler on the far right was soiled with food debris beyond 24 hours accumulation. Staff reported that this machine was previously cleaned and had been used the night prior to the inspection. Staff cleaned this right away.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
21
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|
Site:
Preparation Room-Deck 0
|
|
Violation:
The hatch hinge on the potato peeler was cracked which made the surface difficult to clean. This area was clean to sight and touch. The staff showed the inspector a work order and requisition to repair/replace the hinge which was dated two days prior to the inspection.
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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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|
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Item No.:
25
|
|
Site:
Food Service General-Chef's Towels - Lido Galley and Buffet Areas
|
|
Violation:
Several chef's towels were used while in very bad condition during breakfast service. The towels had visible debris while in the cooks' pockets and also had large tears and holes. After the finding, supervisory personnel reacted and provided new towels to the staff.
|
|
Recommendation:
Ensure dry wiping cloths are free of food debris and visible soil. Ensure dry wiping cloths are in a state of repair that make them appropriate for the intended use.
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|
|
Item No.:
19
|
|
Site:
Buffet-Mongolian Omelet Station
|
|
Violation:
Stacks of plates were upright and partially outside of the protection of the front sneeze guards. Corrections started immediately.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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|
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Item No.:
29
|
|
Site:
Galley-Exterior Galley
|
|
Violation:
During breakfast service, the handwashing station was blocked by a large trash bin. This was corrected 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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The wash temperature of the in-use flight-type warewash machine was 146-150°F in the wash tank and the wash temperature gauge. The data plate stated a required minimum wash temperature of 160°F. Corrections started immediately.
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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 a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The wash temperature of the in-use potwash machine was 153°F at the utensil surface while the wash temperature gauge was 147°F. This temperature difference indicated a possible malfunction of the gauge. Corrections started immediately.
|
|
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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|
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Item No.:
20
|
|
Site:
Galley-Center
|
|
Violation:
The far left steam kettle was out of service since December 2017. Staff had no expectation as to when a new kettle could be delivered.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
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Item No.:
26
|
|
Site:
Galley-Buffet Preparation Room
|
|
Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's back plate next to the exit path of the food from the slicer blade. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Tides
|
|
Violation:
The hood-type warewash machine was out of service in the morning and crew was taking soiled glasses to a nearby pantry for washing. This machine was later repaired, tested, and found in good working order.
|
|
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.:
20
|
|
Site:
Galley-Pizzeria del Capitano
|
|
Violation:
The drinking fountain was splashing water to the adjacent handwashing station and deck. Corrections started immediately.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
|
Item No.:
33
|
|
Site:
Galley-Pizzeria del Capitano
|
|
Violation:
The deckhead mounted smoke detector above the in-use pizza preparation counter was heavily soiled. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-La Cucina del Capitano
|
|
Violation:
The consumer advisory was partially hidden by the menu cover in at least three of the available menus. Staff showed how other menus did not have this issue.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by: On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
33
|
|
Site:
Galley-La Cucina del Capitano
|
|
Violation:
The previously cleaned aluminum deckhead panels in the show galley were rough and had a powder residue. Staff stated that the aluminum panels were going to be changed to stainless steel panels in the upcoming months.
|
|
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
|
|
Site:
Galley-La Cucina del Capitano
|
|
Violation:
The previously cleaned deck under the flat stoves was heavily soiled with grease. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 11 Sports Store Room
|
|
Violation:
A bucket with soiled glasses and cups was stored on the deck.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
33
|
|
Site:
Galley-Sea Dogs
|
|
Violation:
The far right side of the food counter was not covered by the open umbrella. The area was not in operation. The SOP submitted with the approved variance stated that the umbrella must cover the entire cart.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure the umbrella covers the entire food counter.
|
|
|
Item No.:
28
|
|
Site:
Galley-Sea Dogs
|
|
Violation:
The far right side of the food counter was not covered by the open umbrella. The area was not in operation.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Dishwash
|
|
Violation:
One of the final rinse nozzles of the in-use rack-type warewash machine was not spraying effectively. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Room Service-Walk-In Refrigerator
|
|
Violation:
The large caster of the trolley inside the refrigerator was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Ice Machine
|
|
Violation:
The water curtain plastic deflector in front of the ice machine cuber panel was soiled with brown residues in the center. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pig and Anchor
|
|
Violation:
The previously cleaned smokers were soiled with grease and brush bristles in the grease drain opening inside the cooking area. In addition, the area between the back panel and the back cooking area was soiled with burnt debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Ocean Plaza Salad Bar
|
|
Violation:
The underside of the countertop had rough surfaces and a large gap. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
20
|
|
Site:
Galley-Red Frog Pub Pantry
|
|
Violation:
The ice machine had three slotted fasteners on the ice thickness probe of the ice machine cuber panel.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
|
Item No.:
21
|
|
Site:
Galley-Red Frog Pub
|
|
Violation:
The three raw bamboo boards used to serve West Indies Roti on banana leafs was absorbent, had crevices and cracks, and were not easily cleanable. Staff stated that they discarded the boards.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
33
|
|
Site:
Other-Cherry On Top
|
|
Violation:
The deck in front of the far right self-service candy dispensers was carpeted with no coving. The candies were unpackaged.
|
|
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. Do not use carpet in these areas. Use only packaged candies in these far right candy dispensers. Tiled and coved deck stops before these dispensers.
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