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Item No.:
06
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Site:
Potable Water-
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Violation:
There was no record of potable water samples collected or analyzed for the presence of E. coli during the month of October 2022. Only two samples were collected and analyzed during the month of August 2022.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Deck 3 Garbage Room
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Violation:
The trolley wash backflow prevention device was in disrepair with the atmospheric 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:
Buffet-Deck 11 Beverage Station - Starboard Side
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair and the atmospheric vents were 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:
Buffet-Deck 11 Creamery - Portside
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Violation:
The backflow prevention device for the countertop coffee maker 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:
Galley-Deck 4 Room Service
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Violation:
The backflow prevention device for the water fountain was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 Infinity Pool
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Violation:
There was no safety sign or depth markers inside or outside of the pool. The pool was open but not in use at the time of the inspection.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1-meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1-meter (3 feet) change in depth. Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
12
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Site:
Buffet-Deck 11 Pool Extra Grill
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Violation:
A food employee changed gloves between tasks but did not wash their hands prior to donning new gloves.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Galley-Deck 4 Cold
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Violation:
As the inspector entered this area, a crew member was slicing a block of ham using the electric slicer. The inspector asked how long the ham had been out-of-temperature. The crew member did not know when they took the ham out of the refrigerator and no documentation was presented. It was stated the ham would be placed back in temperature once the slicing was completed. The ham registered an internal temperature of 58F with the inspector's thermapen handheld device with a temperature accuracy of 0.2F. The ham was discarded immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Bar-Deck 11 Pool
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Violation:
The sealant was chipped at the juncture of the preparation counter and blender's support legs, which created a difficult to clean surface.
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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:
Pantry-Deck 11 Pool
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Violation:
The countertop coffee machine had a paper description label that was peeling making the area difficult to clean. This area was open for service at the time of the inspection.
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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.
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Item No.:
22
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Site:
Buffet-Deck 11 Pool Extra Grill
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Violation:
The sanitizing bucket water had an oily residue on the surface. The concentration was in range at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 10 Prime 7 - Potwash
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Violation:
The sanitizing rinse for the three-compartment sink registered a halogen concentration below 50 ppm. The adjacent potwash machine was not in service. It was determined by the staff and inspector that the existing sanitizing rinse concentration had been used for multiple pots with no other disinfection resources in this area. The water was drained immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Pantry-Deck 11 Pool
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Violation:
The hood-type warewash machine had a sanitizing rinse manifold temperature of 202F. The inspector used a thermocouple measuring device with a 0.2 degree of accuracy. Remediation began immediately.
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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 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 5 Meridian Lounge
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Violation:
The water arm for the ice machine had black debris on the far back corner. The machine was closed and immediately cleaned and sanitized. The ice cubes in the holding bin were removed and discarded.
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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.:
27
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Site:
Bar-Deck 11 Pool
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Violation:
The inside area of the vertical track for the back bar security shutter was soiled with more than a day's accumulation of dust.
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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 4 Toaster Station
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Violation:
Two toaster ovens were heavily soiled with food debris on the underside catch trays and on the heat exhaust vents located under the conveyor rack. This area had been previously cleaned. Cleaning began immediately.
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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:
Buffet-Deck 11 Pool Extra Grill
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Violation:
Five previously cleaned cooking pots were stored on a soiled preparation counter located outside. The pots were removed for cleaning.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 11 La Veranda
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Violation:
In the warewash area, five stacks or previously cleaned and air-dried plates were stored with the top plate unprotected. Remediation began 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.:
28
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Site:
Galley-Deck 11 La Veranda - Potwash
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Violation:
Multiple previously cleaned and air-dried serving utensils were stored unprotected. Remediating began 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.:
30
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Site:
Pantry-Deck 11 Pool Grill
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Violation:
The crew toilet for this pantry did not have a self-closing door. Remediation began immediately.
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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 11 Pool Extra Grill
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Violation:
Water pooled in the technical compartment below the handwashing sink. The source was unknown.
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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:
Bar-Deck 11 Pool
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Violation:
The deckhead above the back bar bottle storage shelves had un-seated deckhead lights exposing the plenum and chipped light housings with cracked frames. 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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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