|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 16 - Outrigger Bar
|
|
Violation:
The ice machine's backflow prevention device was in disrepair and continuously leaking water. The device was replaced before the end of the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator #2 Dedicated Distillate Line
|
|
Violation:
The dedicated distillate line used exclusively for technical water was striped blue/gray/blue.
|
|
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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 17 Retreat Pool
|
|
Violation:
The shepherd's hook was not placed in a prominent location. Staff talked about adding a sign to make the shepherd's hook visible to crew and passengers.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device 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. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 17 Lap and Plunge Pool
|
|
Violation:
The water level in both combined facilities did not reach the skim gutter level.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Poultry Holding Room
|
|
Violation:
Six bags of exposed chicken were partially opened with ice that collected on top. Ice from the top of the bags leaked inside and caused potential cross contamination.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Poultry Holding Room
|
|
Violation:
Two bags of chicken wrapped in plastic had blood resting on top that seeped inside the bags. The blood originated from the bin above that was seen leaking.
|
|
Recommendation:
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. (4) Storing the food in packages, covered containers, or wrappings.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 Poultry Holding Room
|
|
Violation:
Two bags of chicken wrapped in plastic had blood resting on top which collected inside the bags.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The scoop handle left inside the bin was touching the flour.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Poultry Holding Room
|
|
Violation:
Six bags of chicken were partially opened leaving the bags exposed to ice/water that collected inside.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 16 - Outrigger Bar
|
|
Violation:
The countertop on the passenger side had crevices making the area difficult to clean. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 16 - Outrigger Bar Port Side
|
|
Violation:
The sealant around the water dispenser was rough making the area difficult to clean. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 - Horizon Court - International Line Port Side
|
|
Violation:
The inside rim of the crew handwash sink had peeling sealant and black debris around it. This was cleaned and corrected during the inspection.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 16 - Horizon Court - Beverage Station Port Side
|
|
Violation:
The ice dispenser exit chute was soiled with a black residue. This was cleaned during the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 9 - Housekeeping Forward
|
|
Violation:
The ice machine evaporator panel had rust on the food contact area. This unit was not in operation at the time of this inspection.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - Horizon Court Handwash Station Port Side
|
|
Violation:
The sealant along the bulkhead/countertop juncture was soiled. The crew cleaned and replaced the sealant during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - Horizon Court - International Line Port Side
|
|
Violation:
The inside rim of the crew handwash sink had peeling sealant and black debris around it. This was cleaned and corrected during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck 16 - Horizon Court
|
|
Violation:
The deck grouting was pitting or missing throughout the passenger and crew side of the buffet area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 16 - Swirls
|
|
Violation:
Water pooled on the deck behind the ice cream machine. The pooled water was coming from the condensate dripping from the chilled water lines.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Dishwash (Portside)
|
|
Violation:
Condensate on the deckhead at the soiled drop-off area continuously dripped and pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 16 - Slice
|
|
Violation:
The protective coating on the heat lamps was missing on the middle three lights.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Dishwash (Portside)
|
|
Violation:
Condensate on the deckhead at the soiled drop-off area continuously dripped and pooled on the deck.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 16 - Outrigger Bar
|
|
Violation:
A small fly was observed in the area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 16 - Mermaid Bar
|
|
Violation:
A small ant was observed in the technical space to the left of the handwash station.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 16 - Slice Pantry
|
|
Violation:
A house fly was observed in the area near the ice machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 16 - Horizon Court - Pastry
|
|
Violation:
A small fly was observed near the entrance door to the crew side of the buffet.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 16 - Horizon Court - Pastry Dishwash
|
|
Violation:
A small fly was observed near the soiled drop off area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Juice Beverage Station
|
|
Violation:
Three flies were seen landing on the dispensing nozzles of the juice machine. The area was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
One live fly was seen near the mixing machines.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Deck 4 Biodigester Room
|
|
Violation:
Two live flies were seen near the biodigester scupper.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 5 International Cafe
|
|
Violation:
Two live flies were seen near the espresso machine.
|
|
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.
|
|