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Item No.:
08
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Site:
Dining Room-Deck 3 - Golden Dining Room - Beverage Station/Fwd.
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Violation:
The backflow prevention device for the countertop Ice/Juice machine was in disrepair. The atmospheric vents were 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:
Buffet-Deck 9 - Lido - Breakfast Grill
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Violation:
Two backflow prevention devices for the countertop ice and coffee machines were in disrepair. The vents were 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:
Buffet-Deck 9 - Lido - Aft Beverage Station
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair. The vents were 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:
Buffet-Deck 9 - Lido - Aft Beverage Station - Starboard Side
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Violation:
Two backflow prevention devices for the countertop ice and Juice machines were in disrepair. The vents were 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:
Buffet-Deck 9 - Lido - Fwd. Beverage Station - Starboard Side
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Violation:
The backflow prevention device for the countertop Ice machine was in disrepair. The vents were blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Portside Whirlpool
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Violation:
The crew and inspector's water test kits measured bromine residual levels of 2.6 ppm, 2.7 ppm, and 2.8 ppm. The pump room analyzer reflected 0.00 ppm; however, the chart recorder read 0.5 ppm. In addition, there was no alarm that indicated the low residual levels. Staff agreed that residual levels and analyzers were not in sync.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The flotation device for the main pool was difficult to see from the perimeter of the pool. It took several minutes for two inspectors and three crew members to identify the location of the flotation device which was located on a pillar behind seated passengers. The pool was not open at the time of inspection and was covered by a net.
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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.:
10
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Site:
Recreational Water Facilities-Mid Port and Starboard Whirlpool Spas
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Violation:
The safety sign for the whirlpool spas were located on the walls located opposite the whirlpool spa entrances. Guests did not need to pass the safety sign in order to enter the whirlpool spas.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Portside Whirlpool
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Violation:
The crew and inspector's water test kits measured bromine residual levels of 2.6 ppm, 2.7 ppm, and 2.8 ppm. The pump room analyzer reflected 0.00 ppm; however, the chart recorder read 0.5 ppm. Staff agreed that residual levels and analyzers were not in sync.
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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-Aft Starboard Whirlpool
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Violation:
The temperature in four locations of the aft starboard whirlpool measured 106°F by the inspector and was open for passenger use. The inspector's thermometer's error of accuracy was +/- 1°F. The crew measured 106.9F. The whirlpool was closed.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40°C (104°F) on whirlpool spas and spa pools. Measure the water temperature within the whirlpool spa or spa pool tub itself.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Antientrapment Drain Cover Documentation
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Violation:
The four antientrapment drain covers for the two pools were replaced in 2022 which was documented on a log. However, the only certificates available for the drain covers were from the previous drain covers that were installed in 2017. The pools were both full of water and the drain covers could not be inspected.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
20
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Site:
Galley-Deck 9 - Center
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Violation:
The pizza oven was missing a glass panel for one of the doors. Additionally, two door seals were in disrepair and three inside door frame screws were missing making the food splash area difficult to clean.
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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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Buffet-Deck 9 - Lido Market - Aft
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Violation:
An ice cream dispensing unit and an espresso machine were not in working order. Staff stated work orders were placed for their removal.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido - Azure
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Violation:
The chilled water pipe insulation for the undercounter ice machine was in disrepair and heavily soiled with a slimy material. The insulation was replaced during the inspection.
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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 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:
Galley-Deck 9 - Center
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Violation:
The pizza oven was missing a glass panel for one of the doors. Additionally, two door seals were in disrepair and three inside door frame screws were missing making the food splash area difficult to clean.
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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:
Galley-Deck 9 - Center
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Violation:
The height of the pizza oven provided only a three inch gap to the deckhead making the entire top area of the pizza oven nearly impossible to clean. A profile strip is needed to close this gap for cleaning purposes.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
The gasket for the wash compartment door was in disrepair allowing excess condensate to escape.
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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 3 - Warewashing Area
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Violation:
The potwashing machine in this area was in disrepair. There was a three-compartment-sink adjacent to this machine in full operation.
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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.:
27
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Site:
Galley-Deck 9 - Center
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Violation:
The top of the pizza oven was heavily soiled with an oily 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:
Dining Room-Deck 3 - Golden Dining Room - Beverage Station/Fwd.
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Violation:
Two portable soup warming units were stored soiled in the undercounter technical cabinet. Staff stated this area is not for food equipment storage and removed the warming units immediately.
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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:
Buffet-Deck 9 - Lido - Azure
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Violation:
The chilled water pipe insulation for the undercounter ice machine was in disrepair and heavily soiled with a slimy material. The insulation was replaced during the inspection.
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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.:
28
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Site:
Dining Room-Deck 3 - Golden Dining Room - Beverage Station/Fwd.
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Violation:
Two out-of-service portable soup warming units were stored soiled in the undercounter technical cabinet. Staff stated this area is not for food equipment storage and removed the warming units immediately.
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Recommendation:
Clean cooking and baking equipment as follows: (1) clean food-contact surfaces of cooking and baking equipment at least every 24 hours; (2) clean cavities and door seals of microwave ovens at least every 24 hours by using the manufacturer?s recommended cleaning procedure.
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Item No.:
29
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Site:
Other-Deck 9 - Lido - Seafood Shack
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Violation:
The water temperature for the handwashing sink did not reach the minimum temperature of 100°F for at least two minutes. This area was not open for service; however, multiple galley staff were working in this area.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido - Fwd. Beverage Station - Starboard Side
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Violation:
The deckhead above the right counter mounted beverage machines was dented and lifted exposing the plenum.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Condensate was dripping from the deckhead mounted ventilation duct cover at the soiled end of the flight type dishwashing machine. No utensils were impacted.
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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-Aft Whirlpool Area - Waiter Station
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Violation:
The deckhead above the waiter station near the aft whirlpools was slotted with access to the visible plenum above. There were several bins of cleaned mugs and other cleaned food equipment stored on the waiter station. The food equipment items were covered.
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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. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
36
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Site:
Buffet-Deck 9 - Lido Cafe - Breakfast Line
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Violation:
The light intensity above the far-right service counter area did not reach 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.:
37
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
Condensate was dripping from the deckhead at the soiled end of the flight-type dishwashing machine. No utensils were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Buffet-Deck 9 - Lido - Breakfast Grill - Beverage Station
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Violation:
At least ten small drain flies were in the undercounter cabinet drains at this beverage station. Staff immediately responded.
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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 Cafe - Breakfast Line
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Violation:
Two small drain flies were flying in this area.
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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 Market - Fwd. Service Line
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Violation:
Two small drain flies were noticed in this area.
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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.:
41
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Site:
Housekeeping-Deck 5 Aft Women's Restroom
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Violation:
The first exit door of the women's restroom was not equipped with signage reminding guests not to touch the door handle with their bare hands and was not equipped with paper towels or any other mechanism so that guests would not have to touch the door handle with their bare hand. This was corrected immediately with the installation of a tissue dispenser and signage.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. A pictogram that illustrates the correct use and disposal of paper towels may be used in lieu of a sign.
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