|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 14 Garden Cafe Production Area
|
|
Violation:
The vents on the backflow preventer on the right combination oven were blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Nontestable Device Log
|
|
Violation:
The results of the annual visual inspection of all the nontestable backflow prevention devices were not documented.
|
|
Recommendation:
Inspect backflow prevention devices at least annually. Maintain the inspection results.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mineralizer Drain Line
|
|
Violation:
The backwash drain line branched into two separate lines: one line drained to a gray water tank and was protected with a reduced pressure backflow assembly, and the other line drained to the bilge and was not protected with either a reduced pressure backflow assembly or an air gap. When inspected, the drain line to the bilge was submerged in the bilge water. Also, the mineralizer drain line was marked blue indicating potable water in several locations.
|
|
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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); and (28) any other connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The plumbing connection for one of the testable backflow prevention devices was listed as 'Potable Hot Water to Technical Water Tank.' Upon inspection, it was determined this water line supplied hot water for technical washing in the engine room, not to the technical water tanks.
|
|
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.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Kid's Pool
|
|
Violation:
After three separate tests from three separate areas of the kid's pool the inspector had chlorine values of 2.73 ppm, 1.63 ppm, and 0.92 ppm (average of 1.76 ppm), and the crew member had chlorine values of 1.81 ppm, 1.24 ppm, and 1.74 ppm (average of 1.60 ppm). The kid's pool was located inside an interactive water feature area and had at least stream of water from a spray jet landing into the pool. The kid's pool was open during the inspection and immediately closed.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); and (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
16
|
|
Site:
Galley-O'Sheehan's Cold Store
|
|
Violation:
There were 3 trays of demi glaze in the walk-in refrigerator dated 21 March. The cooling noted the temperature at 3:00AM was 168F and the temperature at 4:55 AM was 69F, but there was no following entry to document when the food cooled to 41F or below. The inspector was present in the afternoon and the temperatures of all 3 trays were below 41F.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 15 Garden Cafe Starboard Forward Beverage Station
|
|
Violation:
The milk dispenser was on temperature control, but the milk did not have a 7 day discard label. The temperature of the milk was below 41F.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Deck 8 - Cagney's Steak House
|
|
Violation:
The menu had asterisks indicating food that could be raw or undercooked for lump crab cake, oysters Rockefeller, chilled colossal shrimp trio, and the fried fisherman's platter. Staff explained each of these dishes are actually fully-cooked to safe temperatures.
|
|
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 disclosure is made by one of the two following methods: (2) 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.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Deck 8 - Raw Bar
|
|
Violation:
The menu had asterisks indicating food that could be raw or undercooked for the Dungeness crab and the 1/2 cold water lobster. Staff explained both of these dishes are actually fully-cooked to safe temperatures.
|
|
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 disclosure is made by one of the two following methods: (2) 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.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Tappenyaki Show Galley
|
|
Violation:
The orange warning label on hoods 1,2,3 and 4, which were located above the cooking area, were peeling off.
|
|
Recommendation:
Protect food from contamination that may result from a physical..
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 Garden Cafe Starboard Aft Ice Cream Station
|
|
Violation:
No sneeze guard was present for the ice cream scoop bin on the left, which was 26 inches from where passengers could stand. This was immediately corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 15 Garden Cafe Ice Machine
|
|
Violation:
A tray of ice that had just been released from the cuber had a dark, flakey material throughout the entire sheet of ice. Black flakes found on the ice in the ice bin below. Crew reported the flakes had come from the evaporator. The machine was taken out of service.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 15 Garden Cafe Aft
|
|
Violation:
Trays on the buffet line at the time of service for the orzo salad and Greek salad were chipped.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Housekeeping Ice Pantries
|
|
Violation:
Three housekeeping pantries were inspected (11-2-003, 10-2-001, and 12-2-003) and it appeared the ice machine cuber was deteriorating. Yellow material accumulated throughout the cuber, with larger amounts along the lower edge. Also, some areas of the cubers had flaked off. In pantry 11-2-003, one of the white plastic cuber panel covers had a crack at the top near the fitting that went all the way through.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Prime Meridian
|
|
Violation:
In the center island of the bar, all of the cabinet shelves had chipped paint on the front of the upper shelf. At one of the cabinets near the handwash station, the upper shelf had exposed raw wood along the front as a result of the missing front ledge.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Other-Engine Control Room Coffee Station
|
|
Violation:
The electrical cords for the espresso machine were draped on the counter, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Pantry-O'Sheehan's Pantry
|
|
Violation:
There was a round foam washer in the ice machine around the a hose which was soiled with black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14 Garden Cafe Production Area
|
|
Violation:
Soiled fiberglass was exposed on the bottom of the dual stacked combination oven which was difficult to clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Noodle Bar Show Galley
|
|
Violation:
The drain line from the pasta boiler in the technical space was draining into seams.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Tappenyaki Show Galley
|
|
Violation:
Gaps were around the cords where they enter the technical space below grills 1 and 2. The plastic washers were present to hold the cords in place and close the gaps, but some had become dislodged, leaving gaps.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck 5 - Production Bakery
|
|
Violation:
The chrome plated proofer (056011) latches on the interior of the doors were heavily corroded and difficult to clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Bar-Margaritaville
|
|
Violation:
The sealant around the ice fill on the margarita machine was peeling which caused a difficult to clean seam.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Margaritaville - Show Galley
|
|
Violation:
Sealant was peeling in the undercounter cabinet below the deep fryer, which caused a difficult to clean seam. The coating around the handle for the grease drain in the undercounter cabinet below the deep fryer was peeling, causing it to be difficult to clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Margaritaville - Show Galley
|
|
Violation:
The cords for the counter-mounted microwave and the portable ticket printer were tied together and draped on the counter, making the area difficult to clean.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - Ocean Blue Restaurant
|
|
Violation:
The final sanitizing rinse in the three-compartment sink was soiled with a soap film.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - La Cacina - Hot Prep Line
|
|
Violation:
The sanitizing rinse in the wiping cloth storage sanitizer solution was heavily soiled with grease and food debris.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 Garden Cafe Glasswash
|
|
Violation:
At the soiled end of the machine, the prewash spray was spraying outside the curtain. The soiled end of the machine had excessive water and debris along the outside of the machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 Garden Cafe Dishwash
|
|
Violation:
The panel below the prewash compartment was loose, causing foaming water and food debris to leak out of the machine and collect on the deck.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - Cagney's
|
|
Violation:
The final sanitizing rinse in the three-compartment sink was soiled with a soap film.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Other-Starboard Potable Water Bunker (D-4-3-003)
|
|
Violation:
Four large coolers were stacked on a trolley in this area. The coolers were still wet but did not appear to be cleaned. A stainless steel ice tong and serving tray were in one of the coolers.
|
|
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.:
25
|
|
Site:
Bar-Prime Meridian
|
|
Violation:
In the center island of the bar, partially wet wiping cloths were stored on a cabinet shelf.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping are stored in a chemical sanitizer.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 Garden Cafe Juice Bar Pantry
|
|
Violation:
Black debris was on the food-contact surface of the ice tray and on the metal wall on the inside of the machine. The machine was taken out of service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-O'Sheehan's Pantry
|
|
Violation:
Excessive black debris was on the food-contact surface of the ice cuber shields of both ice trays. There was black debris on the outside of the shields, as well as on the recirculation hose. There was a round foam washer around the a hose which was soiled with black debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Haven
|
|
Violation:
Food debris was on the food-contact surfaces of a bowl and large strainer on the clean dishrack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Haven
|
|
Violation:
Food debris was on the nonfood-contact surfaces of a mug and plate on the clean dishrack.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Margaritaville
|
|
Violation:
Brown debris was found around the seam noted above.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Margaritaville - Show Galley
|
|
Violation:
Greater than a day's accumulation of dust and grease was in the area under the microwave noted above.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Margaritaville - Show Galley
|
|
Violation:
The coating around the handle for the grease drain in the undercounter cabinet below the deep fryer was soiled. An accumulation of grease was found on the bottom of the grease drain in the undercounter cabinet below the deep fryer. The area was previously cleaned and not in operation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Tappenyaki Show Galley
|
|
Violation:
In gaps noted above, many of the plastic pieces were soiled beyond a day's accumulation of grease. The area was not in use and was previously cleaned.
|
|
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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
27
|
|
Site:
Bar-Waves Bar
|
|
Violation:
Both back bar glass shelves containing liquor bottles were soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
|
|
|
Item No.:
27
|
|
Site:
Bar-Casino Bar
|
|
Violation:
On the back bar counter, the two shelves containing liquor bottles were soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
|
|
|
Item No.:
28
|
|
Site:
Room Service-Deck 6 - Storage Area
|
|
Violation:
Five portable tables used for special function were stored with their sides directly on the deck. Another stack of tables were found on a suitable deck stand.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination; and (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
30
|
|
Site:
Galley-O'Sheehan's Juice Station
|
|
Violation:
The paper towel dispenser for the hand was station was stocked with napkins instead of paper towels. When the inspector dried her hands with the provided napkins, the paper napkins pulled apart and left pieces on her hands.
|
|
Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 Garden Cafe Dishwasher
|
|
Violation:
The panel below the prewash compartment was loose, causing foaming water and food debris to leak out of the machine. The leak was near a scupper, but the excessive amount of water caused standing water and debris on the deck. Additionally, there were tiles missing at one end of the scupper, which allowed excess water with debris to collect in that area.
|
|
Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 15 Garden Cafe Dishwasher
|
|
Violation:
The panel below the prewash compartment was loose, causing foaming water and food debris to leak out of the machine and collect on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Atrium Cafe
|
|
Violation:
Water was leaking from an undetermined source from the underside of the counter lip above undercounter refrigerator #5 and was pooling on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Noodle Bar Show Galley
|
|
Violation:
The water from the pasta boiler drain line dripped out of the undercounter cabinets between the induction stoves. The water was not directed to a drain or scupper, which caused standing water on the deck.
|
|
Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Margaritaville
|
|
Violation:
The far left light near the wall above the milk dispenser at the coffee station was off and could not be turned on. The area to the left and behind the machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The rat guards on the mooring lines did not protect the entry of rodents onto the ship. The gray metal U-shaped guards were open along the bottom of the lines and some had large opening on the top and sides of the lines.
|
|
Recommendation:
Protect entry points where pests may enter.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-5 Year Old Room
|
|
Violation:
The clear plastic bin containing clean colored blocks was soiled with dust inside.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|