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Item No.:
08
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Site:
Other-Deck 12 Great Outdoors Beverage Station
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 12 Onda
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Violation:
The backflow prevention device for the countertop rinsing machine was in disrepair. Water was dripping continuously from the atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room Compartment 8 Osmosis #1 Pipe Striping
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Violation:
The permeate line from the reverse osmosis system connecting to the common line was striped blue/green/blue prior to halogen injection point.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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-Cross-Connection Control Log
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Violation:
The non-testable log listed two backflow prevention devices for the two pedicure thrones. Upon inspection, one of the pedicure thrones had two devices and the other pedicure throne had one device for a total of three backflow prevention devices.
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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.
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Item No.:
08
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Site:
Potable Water-Pedicure Throne #2
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Violation:
One of the backflow prevention devices had the storeroom parts identification sticker blocking the relief vents. The sticker was removed before the inspector left the area.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Bunker Station Starboard
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Violation:
The keeper chain for the far-left screw cap was disconnected. This was immediately corrected.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O
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Violation:
The visibility of the shepherd's hook was blocked by two rows of deck lounge chairs. Remediation began immediately.
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Recommendation:
Provide a rescue or shepherd?s hook at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
20
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Site:
Preparation Room-Deck 4 Bakery
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Violation:
The dough sheeter belt protective cover was chipping and peeling making it difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 12 Garden Cafe Main Galley
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Violation:
The water arm of the ice machine was heavily pitted and in disrepair. Remediation began immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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
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Site:
Other-Deck 12 Garden Cafe Beverage Station - Starboard Side
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Violation:
The countertop in front of the plastic glass storage rack had multiple chips and holes making the 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.:
21
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Site:
Other-Deck 12 Garden Cafe Beverage Station Portside
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Violation:
The countertop in front of the glass storage rack was pitted and scored making the area difficult to clean.
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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.
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Item No.:
21
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Site:
Other-Deck 12 Great Outdoors Beverage Counter
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Violation:
The countertop in front of the coffee station was pitted and chipped making the area difficult to clean.
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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.
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Item No.:
21
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Site:
Bar-Deck 12 Great Outdoors
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Violation:
The technical compartment immediately under the cold well area had an excess amount of water, black debris, and rust on the braided stainless-steel machinery cables. Cleaning began immediately
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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.
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Item No.:
21
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Site:
Other-Deck 12 Great Outdoors Beverage Station
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Violation:
The technical compartment immediately under the cold well area had an excess amount of pooling water on the bottom of the cabinet, and black debris and rust on the stainless-steel braided machinery cables. Cleaning began immediately
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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. 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.
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Item No.:
22
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Site:
Galley-Deck 6 Main Glasswash Area
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Violation:
The glasswashing machine was not working at the time of 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; (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.:
24
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Site:
Galley-Deck 12 Garden Cafe Potwashing Area
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Violation:
The sanitizing rinse water temperature for the three-compartment sink was measured at 163°F during the inspection. No pots or utensils were in the sanitizing compartment during the inspection. Remediation began immediately.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
24
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Site:
Galley-Deck 12 Garden Cafe Dish Washing Area
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Violation:
The final rinse water temperature for the glass washing machine was measured at 157° F with a ± 0.2 degree of accuracy for the thermocouple temperature measuring device. The area was recently opened for service and no dishes were in the machine at the time of 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.:
26
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Site:
Galley-Deck 12 Onda
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Violation:
The ice machine's water arm, ice sensor and evaporator housing arm were heavily soiled with black debris. The inspector used an alcohol wipe to remove the debris. The area was in operation at the time of the inspection. The machine was closed and cleaned with the ice discarded.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Pantry-Deck 12 Waves
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Violation:
The ice machine's ice thickness sensor had a white sticky residue on the front face plate. Cleaning began immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 12 Garden Cafe
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Violation:
The heat lamps for the countertop carving station were heavily soiled with a brown sticky material. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Galley-Deck 12 Garden Cafe Dishwashing Area
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Violation:
Five stacks of recently cleaned and sanitized plates were stored unprotected with the top plate upright. The top plate from each stack was removed to be re-cleaned.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Other-Deck 12 Great Outdoors Beverage Station
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Violation:
The technical compartment immediately under the cold well area had an excess amount of water pooling on the bottom of the cabinet. Cleaning began immediately
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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 Dishwash Area
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Violation:
A heavy amount of condensation was forming on the ventilation hood side walls directly above the soiled-end and dripping onto the deck. Staff stated the air extraction was not at the usual pressure.
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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.:
37
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Site:
Galley-Deck 6 Dish Wash Area
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Violation:
A heavy amount of condensate was forming on the inside of the ventilation hood directly above the soiled end and dripping onto the deck below. Staff stated the air extraction was not set at the usual pressure restricting the flow rate.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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