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Item No.:
08
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Site:
Other-Engine Room, HVAC Stations, Etc.
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Violation:
Numerous pipes in the engine room, HVAC stations, stairwells, etc. appeared to be striped blue/gray/blue, indicating permeate and distillate lines. Clear tape was placed on top of black insulation between the blue stripes. Crew explained these pipes were chilled water lines and were to be striped blue/white/blue.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The cross-connection log of nontestable backflow prevention devices and air gaps did not have the date of last inspection or the condition of the device and air gap. The engineer was able to show notes from inspections conducted deck-by-deck, but not for each device.
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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. 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.:
18
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Site:
Galley-Deck 8 Indulge
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Violation:
The ice scoop handle inside the ice machine was touching the ice. The scoop was removed immediately to be cleaned and sanitized.
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Recommendation:
Protect food from cross-contamination or other sources of contamination.
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Item No.:
19
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Site:
Buffet-Deck 17 Surfside Pizza Bar
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Violation:
Condensate was on the deckhead of the bar area and was dripping on closed bottles of liquor. The area was in operation.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 4
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Violation:
The service tongs handles were lying on top of grilled chicken out for self-service. Staff immediately removed the tongs.
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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; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 6 Cagney's Steakhouse
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Violation:
Multiple stickers on food equipment were peeling which created difficult to clean surfaces, including one below the deep fat fryer, one on the tilting pan's right technical cabinet, and one on the bottom of the salamander.
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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 8 Indulge
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Violation:
The rack-type dishwash machine's final rinse curtains were soiled with black residue. These curtains were immediately replaced.
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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.
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Item No.:
22
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Site:
Galley-Deck 17 Surfside Glasswash
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Violation:
The glasswash machine was out of service for irregular temperatures. A technician was working on the machine when the inspector entered the area. A rack-type dishwash machine was used in the meantime.
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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.:
33
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Site:
Buffet-Deck 17 Surfside Pizza Bar
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Violation:
The decorative bulkhead near the pizza preparation counter was chipped and peeling preventing the area from being easily cleaned.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Bar-Deck 17 Vibe Beach Club
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Violation:
Condensate was on the deckhead of the bar area and was dripping on closed bottles of liquor. No ventilation system was nearby and the area was in operation.
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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 4
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Violation:
One piece of paper in a plastic cover on the bulletin board near the galley entrance was soiled. Staff immediately removed and replaced the paper.
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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.:
36
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Site:
Buffet-Deck 17 Surfside Dessert Bar
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Violation:
The self-service ice cream machine did not have any light surrounding the machine. The area was not in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 17 Surfside Coffee Bar FWD
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Violation:
The light intensity was less than 220 lux at the coffee cup display for the self-service coffee bar.
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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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Item No.:
38
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Site:
Galley-Deck 17 Surfside
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Violation:
The stick used to measure dishwasher temperatures was stored on top of the clean storage area for equipment and utensils. This was immediately removed and stored in the cleaning materials locker.
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Recommendation:
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:
Food Service General-
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Violation:
Several small flies were seen throughout Decks 8 to17 which included the following areas; three flies on the coffee bar deckhead (surfside), one fly near the pizza bar oven (surfside), two flies in BBQ smokehouse (indulge), one fly in corridor outside cabin 13771.. These areas were in operation.
One fly was in Nama galley and one fly was in Bistro & Hasuki galley. These areas were not in operation.
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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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