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Item No.:
03
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Site:
Potable Water-Production Halogen Residual
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Violation:
On 21 January 2024 from 0835 to 1037, the halogen residual was below 2.0 ppm. Crew manually measured 1.8 ppm of halogen residual at 0855 and 1.68 ppm at 0955. There was no documentation on what occurred during that time frame.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
05
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Site:
Potable Water-Deck 3 Distant Point
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Violation:
The average manual halogen residual measured 1.65 ppm and the halogen analyzer recorded 2.0 ppm. The inspector measured the halogen residual at 1.55 ppm and 1.59 ppm and the crew member measured 1.74 ppm and 1.79 ppm. Staff immediately calibrated the halogen analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis #2
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Violation:
The permeate line from reverse osmosis unit #2 was not striped per ISO 14726 (blue/gray/blue). Additionally, after the chlorination point, the potable water line was not striped per ISO 14726 (blue/green/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.:
19
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Site:
Galley-Deck 5 - Room Service
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Violation:
A plastic container of tortillas was placed on the deck as the cook was repositioning the containers on the shelves. Also, a container of corn was uncovered.
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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.:
20
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
On the bulk milk dispenser, the right dispensing tube was greater than 25 mm in length. The tube was immediately shortened.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Food Service General-Soda Guns
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Violation:
Slotted fasteners were on the underside of the soda guns in many bars.
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Recommendation:
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.:
20
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Site:
Galley-Deck 9 - Windjammer Cafe
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Violation:
The 2-door reach-in refrigerator was out of service since the previous evening. Staff explained the unit was not maintaining proper temperature.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Deck 9 - Park Cafe
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Violation:
At the portside beverage station, the drain lines for the ice machine were covered with insulation that was in poor condition and not easily cleanable.
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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 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.
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Item No.:
21
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Site:
Buffet-Deck 9 - Park Cafe
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Violation:
At the main buffet line, the swing door was off the hinge at the front counter.
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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.:
21
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Site:
Dining Room-Deck 4 and 5 - My Fair Lady
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Violation:
The inside of most undercounter waiter station cabinets were in poor condition. Many cabinets had holes on the sides to reposition the shelves, but some did not have shelves. Many cabinets had pitted and chipped wood at the front edge where the door meets the unit. Some cabinets had missing doors.
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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. 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:
Galley-Deck 4 - Soup Station
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Violation:
The lower underside of the left tilting kettle technical compartment was open which created a difficult to clean surface. Additionally, a hole was on the lower underside of the right soup kettle technical compartment.
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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 2
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Violation:
The hood-type potwash machine was out of service since the morning of the inspection. Crew explained the machine was not filling. A work order was placed.
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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.:
22
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Site:
Bar-Deck 6 - Cafe Latte-tudes
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Violation:
The undercounter dishwash machine had been out of service for months. Staff explained this machine will be replaced in the May 2024 dry dock. Soiled items were taken to the nearby Schooner Bar.
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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:
Galley-Deck 4 - Dining Room Wine Stand
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Violation:
The inside of the locking mechanism door penetration was filled with loose silicone.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 - Near Ice Machine 5.1
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Violation:
Grease was on the deckhead hood duct cleaning drain to the right of ice machine 5.1.
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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 5 - Room Service
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Violation:
Approximately four bulkhead and deckhead plugs were missing inside walk-in freezer 5411.371.13F, exposing the insulation.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Dining Room-Deck 4 and 5 - My Fair Lady
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Violation:
The left and right sides of the waiter stations were missing coving at the deck/cabinet juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 4 - Mop Storage
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Violation:
The mop storage room was missing coving at the deck/bulkhead juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 4 - Pantry
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Violation:
The sealant along the lower end of the bulkhead was peeling. A hole was also at the lower end of the bulkhead near the handwashing station.
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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:
Galley-Deck 4 - Soup Station
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Violation:
Deck grout was missing along the deck sink in front of the left buffalo chopper.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Deck 9 - Pool Bar
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Violation:
At the portside point-of-sale station, the locking mechanism was missing on the front of house side of door, exposing a hole.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Bar-Deck 6 - Schooner Bar
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Violation:
The soda gun was constantly leaking water into the utility sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 2
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Violation:
The light intensity measured less than 220 lux at the handwashing station next to the preparation counter with the large splash panel.
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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.:
36
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The light intensity measured less than 220 lux on the preparation counter between the salamander and charred grill.
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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.:
36
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Site:
Galley-Deck 4 - Potwash
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Violation:
Outside the potwash area, the light intensity at the handwashing station measured less than 220 lux. One light bulb was not operating.
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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.:
36
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Site:
Galley-Deck 9 - Windjammer Cafe
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Violation:
The light intensity measured less than 220 lux at the back of the flat grill to the left of the salamander.
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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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