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Item No.:
08
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Site:
Other-Deck 9 Cabana - 24hr. Station
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Violation:
In the technical potable water closet, the backflow prevention device 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:
Other-Deck 9 Cabana - Starboard Side Beverage Station
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Violation:
Multiple backflow prevention devices in this beverage station were not accessible for effective visual inspections.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance.
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Item No.:
08
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Site:
Other-Deck 9 Cabana - Portside Beverage Station
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Violation:
Multiple backflow prevention devices in this beverage station were not accessible for effective visual inspections.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance.
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Item No.:
08
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Site:
Galley-Deck 9 Cabana
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Violation:
The backflow prevention devices for two combination ovens were painted silver and the paint filled and blocked 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:
Galley-Deck 9 Pinocchio
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Violation:
The backflow prevention device for the ice machine was painted silver and the paint filled and blocked 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:
Other-Deck 3 Triton
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with the atmospheric vents 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:
Potable Water-
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Violation:
The printed cross-connection control log for all non-testable backflow prevention devices in the galley and pantries listed the last inspection date as 15 May 2022. The log was signed on 15 May 2023. Additionally, the printed cross-connection control log for all non-testable backflow prevention devices in housekeeping and deck lockers listed the inspection date as 15 May 2022. The log was signed on 15 May 2023.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. 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-Portside Evaporator Technical Water
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Violation:
The air gap was not twice the diameter of the reduced pressure backflow prevention assembly's delivery fixture opening.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The two most recent tank maintenance records did not document that the tank surfaces remained wet for at least two hours with a 200 ppm solution of chlorine. (1) The tank maintenance records for tank #2 portside stated on 8 May 2023 the application of 200 ppm solution was completed at 1600. At 1636 re-entry was made, they checked for wetness and re-applied 200 ppm where needed. The tank was closed at 1835 and ready for refill. (2) The tank maintenance records for tank #6 starboard side stated on 12 June 2023 the application of 200 ppm solution was completed at 1721. At 1810 re-entry was made, they checked for wetness and re-applied 200 ppm where needed. The tank was closed at 1855 and ready for refill.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
13
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans of red onions and asparagus were stored without lids and the top pan of both the onions and asparagus were resting within the bottom pan on top of the food.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: During food preparation and storage, all means necessary are utilized to protect food from cross-contamination by physical or biological origins.
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Item No.:
18
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans of red onions were stored without lids and the top pan was resting within the bottom pan on top of the food. This food was discarded.
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Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans of asparagus were stored without lids and the top pan was resting within the bottom pan on top of the food. This food was discarded.
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Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans (two stacks of two pans) of whole asparagus were stored without lids and the top pan of each stack was resting inside the bottom pan on top of the food. This food was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans of red onions were stored without lids and the top pan was resting within the bottom pan and on top of the food.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent and very close to soiled soup tilting pans, four pans of red onions and four pans of asparagus were stored without lids. The tilting pans were heavily soiled and used for breakfast service.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Deck 9 Cabana - Portside Aft
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Violation:
In the fruit dispensing area of the self-service line, no serving utensils were supplied for two of the three containers of fruit. Remediation began immediately.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Galley-Deck 2
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Violation:
Water was escaping from the bottom of two upper combination oven doors, dripping and pooling on the deck below. Staff stated the door seals would be changed.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 9 Cabana - Potwash
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Violation:
Multiple trays of soiled utensils were stored up against the hood-type potwashing machine.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 Cabana - Dishwash
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Violation:
Multiple racks of soiled utensils were stored against the flight-type warewash machine.
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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.
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Item No.:
27
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans (two stacks of two pans) of asparagus and red onions were stored without lids and the top pan of each stack was resting inside the bottom pan and on top of the food.
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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.:
27
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Site:
Galley-Deck 9 Cabana
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Violation:
On a soiled food transportation cart located immediately adjacent to soiled soup tilting pans, four pans of red onions were stored without lids and the top pan was resting within the bottom pan on top of the food.
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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.:
28
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Site:
Other-Deck 9 Cabana - Portside Aft Beverage Station
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Violation:
As the inspector approached this area, a tray of previously cleaned inverted glasses were being brought to the beverage station. Five glasses stored on this tray were wet. This area was in service at the time of the inspection. The glasses were removed immediately.
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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.:
32
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Site:
Housekeeping-Deck 8 Pantry Forward
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Violation:
Two waste receptacles with food scraps inside were not fully covered. The area was not in use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
Water was escaping from the bottom of two upper combination oven doors, dripping and pooling on the deck below. Staff stated the door seals would be changed.
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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:
Other-Deck 9 Cabana - Starboard Side - Aft Waiter Station
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Violation:
An excess amount of water was pooled on the bottom of the carbonation closet. No noticeable source of the leak could be identified.
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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 3 Dishwash
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Violation:
On the soiled end of the flight-type warewash machine, an excess amount of steam was escaping from the warewash machine and collecting on the deckhead outside of the ventilation hood. Remediation 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 9 Pinocchio - Dishwash
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Violation:
On the soiled end of the flight-type warewash machine, an excess amount of steam was escaping from the warewash machine and collecting on the deckhead outside of the ventilation hood. Remediation 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:
Buffet-Deck 9 Cabana - Hot Line
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Violation:
The bulkhead/ technical space housing the fire door shutter above the hot grill station was soiled with more than a day's accumulation of food residue. This area was in service at the time of the inspection.
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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:
Other-Deck 9 Cabana - 24hr. Station
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Violation:
In the technical space below the beverage dispensing machines, an excess amount of water was pooled on the bottom of the cabinet. The water was originating from a potable water line within this technical space. Remediation 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.:
34
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Site:
Other-Deck 9 Cabana - 24hr. Station
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Violation:
In the technical space below the beverage dispensing machines, an excess amount of water was pooled on the bottom of the cabinet. The water was originating from a potable water line within this technical space. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 3 Dishwash
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Violation:
On the soiled end of the flight-type warewash machine, an excess amount of steam was escaping from the warewash machine and collecting on the deckhead outside of the ventilation hood. Remediation began immediately.
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Recommendation:
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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Item No.:
37
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Site:
Galley-Deck 9 Pinocchio - Dishwash
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Violation:
On the soiled end of the flight-type warewash machine, an excess amount of steam was escaping from the warewash machine and collecting on the deckhead outside of the ventilation hood. Remediation began immediately.
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Recommendation:
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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Item No.:
38
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Site:
Housekeeping-Deck 8 Pantry Forward
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Violation:
A box of 12 rice bowls were stored in the same dry storage locker as games, television remotes, boxes and other nonfood concierge items.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Other-Deck 9 Cabana - 24hr. Station
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Violation:
In the technical potable water closet, two bags of mop heads, a staunton base for a perimeter rope, a box of equipment, and several empty plastic buckets used for deck cleaning were stored.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Other-Deck 9 Cabana - Starboard Side - Aft Waiter Station
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Violation:
One fly was observed in this area.
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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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