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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The metal labels for potable water tank 3 were corroded and the tank numbers (3C, 3S) were not legible. Staff provided a picture before the end of the inspection after the labels were cleaned and the tank numbers visible.
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Recommendation:
Identify potable water tanks with a number and the words ?POTABLE WATER? in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 9 Aft, Starboard Whirlpool
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Violation:
The average pH level measured 8.0 at the aft, starboard whirlpool. The inspector measured 7.87 and 7.83 and the technician measured 8.33 and 7.97. Staff immediately closed the whirlpool. Staff stated the alarm was not activated. The analyzer in the mechanical room stated the pH was 7.55. The first set of manual samples from the analyzer were 7.66 and 7.51. The second set of manual samples from the analyzer, after the sampling point was flushed, were 7.95 and 7.94.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 Starboard Whirlpool
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Violation:
The whirlpool's analyzer in the mechanical room measured the bromine residual at 6.20 ppm and the inspector's manual sample measured 5.21 ppm. The technician's manual sample and the inspector's second manual sample measured 5.09 ppm bromine residual when the analyzer measured 5.87 ppm. Additionally, the aft, starboard whirlpool's analyzer in the mechanical room measured the pH at 7.55. The first set of samples from the analyzer were 7.66 and 7.51. The second set of samples from the analyzer were 7.95 and 7.94 which correlated to the pH measured at the whirlpool. Staff were turning off the manual sampling point's valve when not collecting a manual sample.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 Forward Pool
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Violation:
The entire pool was not skimming as the water was not filled to the skim gutter level. There was visible debris floating on top of the pool water.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
19
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Site:
Buffet-Deck 9 Lido Marketplace Aft Portside Waiter Station
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Violation:
A tray with uncovered containers of jelly, brown sugar, and dried fruit were stored on the second shelf of the clean waiter station. Breakfast service had ended an hour before this finding. Flies were seen in the area.
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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 Guy's Burger Joint
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Violation:
Inside the walk-in freezer, ice build-up was on the shelves in several areas and on the lids of food containers throughout the walk-in freezer.
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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 Lido Marketplace Aft Portside Waiter Station
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Violation:
Exposed deckhead pipes and wiring were above the ice storage container adjacent to the Blue Iguana bar. The ice was covered at the time of the inspection; however, the bartender stated they removed the lid when they needed to get ice.
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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:
Galley-Deck 9 Seafood Shack
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Violation:
The cook's thermometer was not calibrated; consequently, another responsible crew member was unable to take the temperature of a potentially hazardous food (PHF) item when requested to do so by the inspector.
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Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
21
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Site:
Bar-Deck 5 Casino Bar
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Violation:
The back bar granite shelves for alcohol bottle storage were heavily scored, which made the surface difficult to clean.
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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. 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.:
21
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Site:
Bar-Deck 5 Casino Bar
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Violation:
On the front bar counter, thick tape peeled around the edge of the ice well's cover.
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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.:
21
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Site:
Galley-Deck 9 Lido Marketplace Portside Aft
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Violation:
The protective covering and insulation surrounding the steam drain line beneath the hot buffet line was in disrepair.
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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. 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:
Galley-Deck 9 Lido Marketplace Potwash
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Violation:
Water continuously leaked from the top seam of the hood-type potwash machine's front cover.
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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:
Galley-Deck 9 Galleys and Dining Areas
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Violation:
Soiled dishes accumulated in various locations more than 30 minutes after the breakfast service ended. Soiled dishes were stored on top of the biodigester adjacent to the warewash area and on tables throughout dining areas for Lido Marketplace, Blue Iguana, and Guy's Burger Joint.
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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-Warewash
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Violation:
The warewash machine emitted a weak sanitizing rinse spray pattern. Crew stated the water pressure needed to be adjusted. A technician was called to increase the water pressure.
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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:
Galley-Deck 8 Aft Warewash
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Violation:
The glasswash machine was out-of-order.
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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.:
26
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Site:
Buffet-Deck 9 Lido Marketplace Portside Aft
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Violation:
The heat lamps above the toast station were soiled with old food debris. This area is used as a carving station later in the day.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 9 Lido Marketplace Portside Aft
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Violation:
More than a day's accumulation of dust covered the top of the toaster oven.
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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:
Bar-Deck 5 Casino Bar
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Violation:
On the front bar counter, thick tape peeled around the edge of the ice well's cover and left a residue.
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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.:
30
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Site:
Buffet-Deck 9 Blue Iguana Handwashing Station
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Violation:
The passenger handwashing station to the left of Blue Iguana was out-of-service.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 9 Lido Marketplace Aft Portside Beverage Station
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Violation:
The deck drain for the juice machine was blocked and water pooled inside the drain area.
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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 Lido Marketplace Extension
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Violation:
Water from an unknown source leaked from the deckhead near the grill in the extension galley.
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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 9 Marketplace
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Violation:
The deckhead in the portside crew entrance corridor and above the milk dispenser was heavily soiled with food residue.
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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 Lido Marketplace Food Transportation Stairs
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Violation:
The food transportation stairs between the main Lido Galley and the BBQ buffet line were in disrepair.
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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:
Buffet-Deck 9 Lido Marketplace Starboard Deli
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Violation:
Water leaked from the handwashing station supply lines and pooled on the deck.
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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 9 Blue Iguana Bar
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Violation:
Exposed deckhead pipes and wiring were above the ice storage container adjacent to the Blue Iguana bar.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage.
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Item No.:
33
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Site:
Food Service General-Galleys
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Violation:
The grout was in disrepair on deck tile coving throughout the galleys.
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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.:
34
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Site:
Buffet-Deck 9 Lido Marketplace Aft Portside Beverage Station
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Violation:
The deck drain for the juice machine was blocked and water pooled inside the drain area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Deck 9 Lido Marketplace Starboard Deli
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Violation:
Water leaked from the handwashing station supply lines and pooled on the deck.
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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:
Buffet-Deck 9 Lido Marketplace Aft Portside Beer Station
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Violation:
The light intensity at the passenger self-service beer station measured between 50 and 70 lux.
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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:
Other-Deck 0 Midship
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Violation:
The light intensity measured 40 lux at the water drinking fountain nozzle outside the garbage area.
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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.:
39
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Site:
Buffet-Deck 9 Lido Marketplace Aft Portside Beverage Station
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Violation:
One fly was near the juice machine. This area was 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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Item No.:
39
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Site:
Buffet-Deck 9 Lido Marketplace Aft Portside Waiter Station
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Violation:
Two flies were near uncovered food at the waiter station. This area was 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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Item No.:
39
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Site:
Buffet-Deck 9 Lido Marketplace Portside Aft
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Violation:
Two small flies were near the sliced fruit. The area was 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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