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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The handwashing sinks potable water line had a continuous pressure backflow prevention device installed that was not in the cross-connection control log. The log was updated during the inspection.
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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.:
08
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Site:
Potable Water-Evaporator # 1
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Violation:
The distillate water line exiting evaporator #1 and directed to the potable water system was not striped, blue/gray/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-Reverse Osmosis (RO) Unit #3
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Violation:
The permeate water line exiting the (RO) unit and directed to the potable water system was not striped, blue/gray/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-Potable Water Production Line
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Violation:
The potable water production line was not striped, blue/green/blue after the halogen injection point.
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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.:
10
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Site:
Recreational Water Facilities-Deck 15 Deep Pool #1
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Violation:
The water level was not completed raised to the skim gutter level. More than half of the skim gutter drains were skimming. The water was raised during the inspection.
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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.:
10
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Site:
Recreational Water Facilities-Deck 15 Deep Pool #1
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Violation:
The shepherd's hook was silver aluminum and stored horizontally along the stainless-steel stanchion rail and was not prominent. Staff changed the color of the shepherd's hook handle making it easier to see.
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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.
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Item No.:
16
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Site:
Buffet-Deck 16 - American Diner
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Violation:
There was no consumer advisory at the omelet station where guests were ordering cooked-to-order fresh eggs.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The barcode label was peeling off the left combination oven's door which created a difficult to clean surface.
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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:
Galley-Deck 6
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Violation:
The undercounter refrigerator doors of time control unit #4 were warped and not sealing when closed.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 6 Pastry-Far Left Stacked Oven
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Violation:
The baking stone in the second from the bottom oven was cracked.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 6 Pastry
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Violation:
The temperature-measuring device for undercounter refrigerator #1 was placed in the coldest part of the refrigerator and not the furthest from the compressor.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
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Site:
Provisions-Deck 3
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Violation:
Two pallets full of bottled water were stored on wood pallets in the food transportation lift. Water was not provisioned the day 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:
Galley-Deck 5 Warewash
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Violation:
The curtain between the wash tank and final sanitizing rinse of the flight-type warewash machine was curled and did not provide adequate separation between the two compartments. Additionally, the water pressure was insufficient to create a uniform, spray pattern on the final sanitizing rinse's upper spray arm.
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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.:
23
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Site:
Galley-Deck 16 - Haven
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Violation:
The wash temperature of the in-use potwash machine was 148F as measured by machine's gauge and thermometers at the utensil surface. The data plate indicated that a minimum temperature of 150F was required. Corrections started immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Buffet-Deck 5 Beverage Station
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Violation:
At the water dispensing station, the sparkling water's dispensing spout was soiled with pink residue where it contacted a stainless-steel dispensing spout protector.
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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:
Galley-Deck 6 Bellbox
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Violation:
The backflow prevention device for the ice machine's water filter was excessively soiled with green 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.:
27
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Site:
Galley-Deck 6
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Violation:
Condensate collected around the door thresholds where the refrigerator doors did not fully close.
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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 6 LeBistro Pastry
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Violation:
Water pooled on the preparation counter below the utility sink's faucet which was in disrepair.
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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 5
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Violation:
The barcode label was peeling off the left combination oven's door which was soiled with a sticky 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.:
29
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Site:
Galley-Deck 6 Beverage Station
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Violation:
At the entrance to the galley, the handwashing sink's water temperature measured less than 100F after 45 seconds. The area was in operation.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Buffet-Deck 16 - American Diner
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Violation:
During breakfast service, the handwashing station at the omelet area was blocked by a large bin. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Deck 16 - American Diner
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Violation:
The paper towel dispensers of both handwashing stations were mounted close to the scupper drains below, approximately 15 inches from the deck. The proximity to the deck and drains does not appropriately protect the paper towels from possible contamination.
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Recommendation:
Install paper towel dispensers a minimum of 450 millimeters (18 inches) above the deck (as measured from the lower edge of the dispenser).
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
Condensate collected on the deckhead above the left combination oven. Dripping was not observed.
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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 Bakery
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Violation:
Deck tiles were cracked, and the grout was recessed near the dough sheeter.
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Recommendation:
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 5
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Violation:
The exit sign on the bulkhead above the hot line was peeling which created a difficult to clean surface with sticky 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 6 Soup Station
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Violation:
Two deck tiles next to the scupper drain were loose and missing grout near soup kettle #7.
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Recommendation:
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:
Provisions-Deck 3 Banana
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Violation:
The door locking mechanism was missing which created an open penetration and difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 6 LeBistro
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Violation:
A deck tile was cracked and missing grout near the deep fat fryer.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 LeBistro Pastry
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Violation:
The utility sink's faucet was in disrepair and water was dripping from the faucet and pooling below on the preparation counter.
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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:
Dining Room-Deck 6 Teppanyaki
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Violation:
The light intensity at the three waiter stations was below 220 lux and measured approximately 150 lux with the lights in cleaning mode.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
40
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Site:
Integrated Pest Management-Passive Surveillance Log
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Violation:
The 'Cold Pantry Station #2' refrigerator technical compartment was missing multiple entries for 4 weeks (February 1-22, 2024). It was unsure if the area was inspected.
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Recommendation:
Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log and site any pest activity.
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Item No.:
42
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Site:
Children Area-Deck 15 Splash Academy
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Violation:
There were many areas on the main and second floor, where the deck material was pitted and chipped making the surface difficult to clean. In addition, the wallpaper on the bulkheads was peeling making the surface difficult to clean. Crew mentioned this will be resolved during dry dock.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable and in good condition.
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