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Item No.:
08
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Site:
Buffet-Deck 9 Aft Beverage Station
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair. All atmospheric vents were clogged. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 9 Aft Beverage Station
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair. All atmospheric vents were clogged. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Medical-Deck A
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Violation:
The two showers in the medical center were missing backflow preventers, but the non-testable log stated that they were there. The crew added the devices to the showers before the end of the inspection.
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Recommendation:
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: cabin shower hoses, toilets, whirlpool tubs, and similar facilities.
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Item No.:
08
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Site:
Buffet-Deck 9 Coffee Station - Forward
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair. The atmospheric vents were blocked. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 9 Sweet Spot - Starboard Side
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Violation:
The backflow prevention device for the juice dispensing machine was in disrepair. The atmospheric vents were clogged.
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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 2
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Violation:
The backflow prevention device for the middle coffee machine was in disrepair. The atmospheric vents were clogged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 9 Lido
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Violation:
The backflow prevention device for the ice machine was in disrepair. The atmospheric vents were clogged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Buffet-Deck 9 Sweet Spot - Starboard Side
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Violation:
A stainless steel food transportation cart had unpolished raised metal pieces on the top of the lower shelf making this area difficult to clean.
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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.:
22
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Site:
Galley-Deck 2 Potwashing Station
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Violation:
The temperature of the plate surface measured by the inspector's thermocouple was 164F; however, the dishwashing machines gauge indicated a temperature of 156F for an 8F difference. Recalibration took place immediately.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The glasswash machine was not working at the time of the inspection. P.O.# A467-220079 was generated two weeks prior.
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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.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
The door seal for the potwash machine was in disrepair allowing a heavy amount of condensation to escape and gather on the deckhead above.
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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.:
22
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Site:
Galley-Deck 9 Dishwashing Station
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Violation:
The conveyor type glasswash machine's internal temperature measuring device recorded a sanitizing rinse manifold temperature of 209F; however, the inspectors thermocouple recorded a temperature of 187F with an accuracy of 0.2F. Staff closed the machine.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
26
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Site:
Buffet-Deck 9 Omelet Station
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Violation:
The underside food splash area of the tabletop heating lamp was soiled with more than a day's worth of accumulation.
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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.:
28
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Site:
Buffet-Deck 9 Coffee Station - Forward
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Violation:
Eight previously cleaned water glasses were stored on the buffet line wet. The area was in uses at the time of the inspection. The glasses were removed to be re-cleaned.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Deck 3 Ladies Restroom
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Violation:
The entrance door was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Buffet-Deck 9 Omelet Station
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Violation:
The deckhead exhaust fan covers above the omelet station were soiled with more than a day's worth of accumulation.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Deck 9 Aft Beverage Station
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Violation:
The deckhead tile to bulkhead juncture above both the food service and food preparation areas had gaps exposing the plenum. Remediation began immediately.
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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:
Galley-Deck 3 Potwash
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Violation:
The door seal to the potwash machine was in disrepair allowing a heavy amount of condensation to escape and gather on the deckhead above and drip onto the deck below. No clean utensils were affected.
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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:
Provisions-Freezer #12
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Violation:
An excess amount of condensate collected on the deckhead and dripping onto the deck during active provisioning. No food was affected.
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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:
Buffet-Deck 9 Sweet Spot - Starboard Side
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Violation:
Below the handwashing sink, water was coming from behind the bulkhead and pooling on the deck. The source of the water could not be identified.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
36
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Site:
Buffet-Deck 9 Asia - Mid-Ship
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Violation:
The light intensity at the English breakfast station measured 155 lux. This area was in operation at the time of the inspection.
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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.
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