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Item No.:
*
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Site:
Recreational Water Facilities-Whirlpool - Aft - Portside/Starboard side
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Violation:
On several occasions, up to six bathers were noted in each whirlpool. Each whirlpool is designed to have a maximum bather load of 4 persons. It is advised to implement measures to ensure that bather load is not exceeded.
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Recommendation:
Ensure the maximum passenger bather load number is not exceeded, so the proper halogen and pH values are not adversely affected.
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Item No.:
08
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Site:
Potable Water-Medical Facility
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Violation:
The backflow prevention devices for rooms 3554, 3062, 3061, 3042, and isolation room #3 were in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Medical Facility
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Violation:
The atmospheric vacuum breaker (AVB) backflow prevention device located under the handwashing sink was not listed in the cross-connection control log.
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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-Garbage Room
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Violation:
The potable water lines for the handwashing sink inside the garbage room were not stripped blue or blue/green/blue in accordance with ISO 14726.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The Reverse Osmosis (RO) unit's permeate line was not stripped blue/grey/blue in accordance with ISO 14726. It was discussed that even though the RO unit is not presently in use, the RO unit is connected to the potable water production system.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The deck washing backflow prevention devices were not listed in the cross-connection control log.
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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-Deck 10 - Cabin Suites
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Violation:
The backflow prevention devices located on the hot and cold-water supply lines for the whirlpool tubs inside all the suite cabins were heavily corroded and in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Recreation Water Facility Pump Rooms
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Violation:
The aft and central pool water lines within the pump room were stripped blue/green/blue indicating potable water. Additionally, the flow arrows were incorrect.
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Recommendation:
Remove all potable water (blue/green/blue) striping from the pool recirculating system piping and only use directional arrows. 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.:
09
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Site:
Recreational Water Facilities-Whirlpool - Aft/Portside
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|
Violation:
The manual water sample taken from the whirlpool tub measured halogen levels of 2.29 ppm and 2.31 ppm, which were below the minimum acceptable range of 3 ppm to 10 ppm.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: Whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
10
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Site:
Recreational Water Facilities-Central Pool
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|
Violation:
The analyzer was out of calibration as its readings were not within 0.2 ppm of the readings measured manually. The manual halogen and pH levels measured in the pump room were 1.39 ppm, 1.64 ppm, 0.79 ppm, and 1.79 ppm while the analyzer measured 1.93 ppm, 1.98 ppm, 1.99 ppm, and 2.05 ppm.
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|
Recommendation:
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-Aft Pool
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|
Violation:
The analyzer was out of calibration as its readings were not within 0.2 ppm of the readings measured manually. The manual halogen levels measured in the pump room were 1.32 ppm, 1.66 ppm, and 0.79 ppm while the analyzer measured 1.18 ppm, and 1.17 ppm.
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|
Recommendation:
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-Whirlpool - Aft/Starboard side and Portside
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|
Violation:
The analyzers were out of calibration as their readings were not within 0.2 ppm of the readings measured manually. The manual water sample taken from the starboard side whirlpool measured halogen levels of 3.45 ppm and 3.44 ppm, while the pump room analyzer halogen levels measured 4.36 ppm and 4.39 ppm. The alarm for low halogen level was not sounding during this time. Additionally, the portside whirlpool halogen level measured 4.3 ppm, while the analyzer halogen level measured 4.9.
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|
Recommendation:
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. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Pools/Whirlpools Halogen and pH Charts
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|
Violation:
The charts for the pools and whirlpools did not have sufficient notations explaining the sudden rise and fall of halogen and pH that were below and above acceptable levels.
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|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
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Item No.:
13
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|
Site:
Galley-Deck 8 - Ice Machine
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|
Violation:
The gloves worn by the crew member handling the ice making components of the ice machines were stored with tools. It was unclear if the crew member washed his hands before putting on gloves. There were glove boxes for food handlers on the bulkhead next to the ice machines that could be used instead.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. If gloves are used for handling the ice making area of the ice machine, ensure that employees wash hands before putting on gloves and that gloves are clean and protected from contamination before use.
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Item No.:
13
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|
Site:
Preparation Room-Deck 7 - Salad Preparation
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|
Violation:
The crew member washing lettuce heads and immersing them in an antimicrobial solution for fruits and vegetables could not demonstrate competency in verifying the concentration of the chemical used. The crew member could not use a test strip correctly to verify the concentration of the solution and did not know what an acceptable test result would be.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties. Ensure that food employees working with antimicrobial solutions for fruit and vegetable washing know the correct concentration of chemical needed in the solution, how to test the concentration, and what to do if the concentration is not correct.
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Item No.:
13
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|
Site:
Galley-Deck 8 - Potwash
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|
Violation:
A crew member was actively drying every hotel pan that was taken out of the hot sanitizing water of the 3-compartment sink with a towel. A container labeled as containing drying towels was on the clean storage shelving. Crew members and managers explained to the inspector how this system worked to allow for clean pans to be available faster than allowing them to air dry.
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|
Recommendation:
Although utensils may be polished with a clean, dry, lint-free cloth that is maintained clean and dry, this can only be done to previously cleaned, sanitized, and air-dried utensils. Air drying utensils prevents possible cross-contamination after sanitization. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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|
Site:
Galley-Deck 8 - Hot Section
|
|
Violation:
Inside upright refrigerator A-822, the temperature of a heavy cream container was 47-49F. It was taken to another refrigerator.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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|
Site:
Other-Deck 4 - Crew Shop
|
|
Violation:
Bottled water was stored on soiled pallets.
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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
|
|
Site:
Galley-Deck 4 - Hot Section
|
|
Violation:
A pan with tomato paste was cooling in the blast chiller. The cooling log documented an initial temperature of 57F at 10:30. At 11:45, the temperature of the paste was still 57F. The blast chiller was serviced after the finding and ambient temperatures dropped significantly.
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|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Galley-Deck 4 - Hot Section
|
|
Violation:
The deep fat fryer was out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Galley-Deck 10 - Lido Mini Galley
|
|
Violation:
The deep fat fryer was out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Galley-Deck 8 - Hot Section
|
|
Violation:
The deep fat fryer was out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Buffet-Deck 8 - Staff Mess Beverage Station
|
|
Violation:
The upright refrigerator was out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Provisions-Deck 3 - Freezer #7
|
|
Violation:
This walk-in freezer was out of service and under repair.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Bar-Deck9 - Cafe Bar Pantry
|
|
Violation:
The upper food splash zone of the espresso machine was difficult to clean with exposed tubes, cables, and exposed internal parts.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
|
|
Site:
Galley-Deck 8 - Pastry
|
|
Violation:
Undercounter refrigerators #810, #811, and #813 were out of service.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.:
20
|
|
Site:
Bar-Deck 10 - Five O'clock Bar
|
|
Violation:
The soda gun had six slotted fasteners in the food splash zone. The soda guns at the other bars had the same fasteners. Additionally, the right group head of the espresso machine had a slotted fastener in the food-contact surface.
|
|
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
|
|
Site:
Galley-Deck 10 - Lido Mini Galley
|
|
Violation:
Upright refrigerators #110 and #111 were out of service.
|
|
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. Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
|
|
Site:
Galley-Deck 8 - Hot Section
|
|
Violation:
The door gasket of upright refrigerator A-822 was not making a good seal, allowing some air to drift.
|
|
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
|
|
Site:
Pantry-Deck9 - Cafe Bar Pantry
|
|
Violation:
The plastic curtain separating the bar from the pantry was torn and in disrepair.
|
|
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.:
21
|
|
Site:
Bar-Deck9 - Cafe Bar Pantry
|
|
Violation:
Food equipment cables were draped on the countertop, making cleaning difficult.
|
|
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. Elevate the cables from the counter to allow for easy cleaning.
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|
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Item No.:
21
|
|
Site:
Provisions-Deck 3 - Pastry Refrigerator
|
|
Violation:
The trolley plastic covers were torn and in general disrepair.
|
|
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
|
|
Site:
Galley-Deck 8 - Potwash
|
|
Violation:
The potwash machine was out of order.
|
|
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
|
|
Site:
Galley-Deck 10 - Lido Mini Galley
|
|
Violation:
The potwash machine had no data plate.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
23
|
|
Site:
Galley-Deck 10 - Lido Mini Galley
|
|
Violation:
A hotel pan inside the in-use potwash machine was heavily soiled with food debris. Staff explained to the inspector how they pre-washed, washed, rinsed, and sanitized in the 3-compartment sink all utensils before putting them inside the potwash machine. It was unclear if this process was followed.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary. If washing in sink compartments or a warewashing machine is impractical, ensure washing is done by using alternative manual warewashing equipment in accordance with the following procedures: (1) equipment is disassembled as necessary to allow access of the detergent solution to all parts; (2) equipment components and utensils are scrapped or rough-cleaned to remove food particle accumulation; (3) equipment and utensils are washed. Ensure washed equipment and utensils are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted with water by using one of the following procedures: (1) Use of a distinct, separate water rinse after washing and before sanitizing if using a three-compartment sink, alternative manual warewashing equipment equivalent to a three-compartment sink, or a three-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (2) Use of a nondistinct water rinse integrated in the application of the sanitizing solution and wasted immediately after each application; (3) Use of a nondistinct water rinse integrated in the application of the sanitizing solution if using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle.
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Item No.:
27
|
|
Site:
Other-Deck 4 - Crew Shop
|
|
Violation:
The pallets with bottled water were soiled.
|
|
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
|
|
Site:
Provisions-Deck 3 - Pastry Refrigerator
|
|
Violation:
The trolley plastic covers were soiled by the edges and zippers.
|
|
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.:
28
|
|
Site:
Galley-Deck 8 - Potwash
|
|
Violation:
Crew members did not allow cleaned and sanitized hotel pans to air dry.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. Although utensils may be polished with a clean, dry, lint-free cloth that is maintained clean and dry, this can only be done to previously cleaned, sanitized, and air-dried utensils. Air drying utensils prevents possible cross-contamination after sanitization.
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Item No.:
28
|
|
Site:
Provisions-Deck 2 - Hotel Supply
|
|
Violation:
Single-use food service items were stored in this area. The deckhead air ducts, cable trays, and pipes were difficult to clean and were heavily soiled.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Other-Deck 8 - Restaurant Supply Locker
|
|
Violation:
Food equipment and single-use food service items were stored in this locker. Deckhead and bulkheads were difficult to clean with exposed soft insulation, ducts, and cable trays. The light intensity was less than 220 lux.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
|
Item No.:
30
|
|
Site:
Galley-Deck9 - Cheeseburger in Paradise
|
|
Violation:
There was no soap at the handwashing station. This was corrected.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck9 - Pizzeria Frank and Lola
|
|
Violation:
The previously cleaned deck was heavily soiled under upright refrigerator P-903.
|
|
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:
Pantry-Deck9 - Cafe Bar Pantry
|
|
Violation:
The deck under the equipment was soiled.
|
|
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:
Provisions-Deck 3 - Gift Shop Liquor #3
|
|
Violation:
Water was pooled on the deck. It was determined that the water was coming from the door that led to the adjacent poultry freezer.
|
|
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
|
|
Site:
Provisions-Deck 2 - Hotel Supply
|
|
Violation:
Single-use food service items were stored in this area. The deckhead air ducts, cable trays, and pipes were difficult to clean and were heavily soiled.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Juice Freezer
|
|
Violation:
Ice accumulated on the deckhead and 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.:
33
|
|
Site:
Buffet-Deck 8 - Staff Mess Beverage Station
|
|
Violation:
The deck under the upright refrigerator was in disrepair.
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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 8 - Dishwash
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Violation:
The deck was in disrepair, mostly under the dishwash machine.
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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:
Buffet-Deck 4 - Crew Mess Bar Supply Locker
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Violation:
Glassware was stored in this locker. The deck under the pallets was soiled.
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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 10 - Lido Mini Galley
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Violation:
The deck under the undercounter refrigerator #109 was in disrepair.
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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 8 - Decks
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Violation:
The decks were in disrepair throughout. Staff stated there is a continuous deck repair schedule.
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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:
Preparation Room-Deck 7 - Decks
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Violation:
The decks in the preparation rooms were in disrepair.
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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:
Bar-Deck 7 - Crew Bar
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Violation:
The previously cleaned deck was soiled with debris under the counters.
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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:
Other-Deck 4 - Crew Shop
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Violation:
The deck under the pallets with bottled water was soiled.
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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:
Other-Deck 8 - Restaurant Supply Locker
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Violation:
Food equipment and single-use food service items were stored in this locker. Deckhead and bulkheads were difficult to clean with exposed soft insulation, ducts, and cable trays. The light intensity was less than 220 lux.
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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.:
35
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Site:
Galley-Deck 8 - Hot Section
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Violation:
The upright refrigerator A-820 drain pipe discharged liquid condensate directly to the deck. No deck drain was available, and this liquid pooled on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Provisions-Deck 3 - Meat Thawing Room
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|
Violation:
Condensate was continuously leaking from the center portion of the deckhead, pooling on the deck below.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 10 - Lido Mini Galley
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|
Violation:
The light intensity at the handwashing station by the potwash entrance was less than 220 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:
Buffet-Deck 10 - Lido Beverage Stations
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|
Violation:
The light intensity was less than 220 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:
Buffet-Deck 10 - F&B Locker
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|
Violation:
Food and food equipment were stored in this locker. The light intensity was less than 220 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:
Dining Room-Deck 8 - Main Dining Room Waiter Stations
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Violation:
The light intensity could not be raised to 220 lux.
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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.:
36
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|
Site:
Other-Deck 8 - Restaurant Supply Locker
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|
Violation:
Food equipment and single-use food service items were stored in this locker. Deckhead and bulkheads were difficult to clean with exposed soft insulation, ducts, and cable trays. The light intensity was less than 220 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
|
|
Site:
Dining Room-Deck 8 - Steakhouse Waiter Station (Pantry 1)
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|
Violation:
The light intensity could not be raised to at least 220 lux.
|
|
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.:
37
|
|
Site:
Provisions-Deck 3 Meat Thawing Room
|
|
Violation:
Condensate was continuously leaking from the center portion of the deckhead, pooling on the deck below. Food was not impacted as it was stored away from the leak.
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Recommendation:
Repair the dripping condensation from the deckhead.
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Item No.:
38
|
|
Site:
Galley-Deck 8 - Potwash
|
|
Violation:
A mop was stored along with the soiled pots. The mop was moved after the finding.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. 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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