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Item No.:
08
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Site:
Buffet-Deck 9 - Lido Beverage Station- Portside/Aft
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Violation:
Two backflow prevention devices; one for the coffee machine, and the other for the juice machine, were in disrepair with blocked atmospheric vents.
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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 Beverage Station - Portside/Aft
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with the atmospheric vents 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-Deck 10 - Forward Pool and Slide
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Violation:
The pH levels in the forward pool measured from 7.99 to 8.03 with an over all pH average of 8.01 with the inspector's pool test device. Crew pH measurements ranged from 7.19 to 7.82 with an average pH value of 7.5 using the ships pool testing device. The adjacent slide, which shares the same compensation tank, measured pH values consistently at 8.02 with the inspector's pool test device, and pH values ranging from 7.77 to 8.0 with the crew's device with an average pH value of 7.9. The area was closed for pH adjustment.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Aft Pool
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Violation:
An oil sheen and organic-type debris was floating on the surface water of the pool. The inspector explained to the ship's staff the water fill level was approximately 5-inches above the skim gutter level promoting draining, but not effectively skimming leaving the debris on the surface of the water. Water was immediately lowered to the skim gutter level.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces. For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
19
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Site:
Other-Engine control Room
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Violation:
Three cases of bottled water were stored directly on the deck under an engineering desk.
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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.:
21
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Site:
Galley-Deck 9 - Guy's Burger
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Violation:
An uncovered technical access slot below the digital operational faceplate created a difficult-to-clean area for the top combination oven. Staff stated the cover was missing.
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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 - Guy's Burger
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Violation:
The bottom door gasket for the lower combination oven was in disrepair causing condensate to form on the outside door frame. The oven was in use at the time of the inspection and no food was impacted.
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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.:
22
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Site:
Galley-Deck 0 - Warewash Area
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Violation:
The wash tank door was bent and in disrepair allowing an excess amount of steam to escape from around the dishwashing machine door.
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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.
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Item No.:
23
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Site:
Galley-Deck 9 - Potwashing Area
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Violation:
The wash cycle temperature, measured at the plate surface using a thermocouple device, showed temperatures of 143°F, 141°F, and 145°F, resulting in an average temperature of 143°F. The potwashing machine was in active service at the time of the inspection.
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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) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 9 - Guy's Burger
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Violation:
The top combination oven had an excess amount of condensate on the inside food splash area of the oven door. This oven had not been used for the morning service period and was cleaned the night before.
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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:
Other-Deck 9 - Guy's Burger
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Violation:
The food service counter top was soiled with an oily material in multiple areas. This previously cleaned area was not open for service at the time of 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.:
27
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Site:
Galley-Deck 9 - Guy's Burger
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Violation:
The top combination oven had pooled water on the inside bottom area. Additionally, the inside food splash area of the oven door had an excess amount of condensate collecting on the oven door window. Staff stated this oven had not been used for the morning service period and was cleaned the night before.
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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 9 - Guy's Burger
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Violation:
A faulty top oven door gasket caused condensate to pool on the top of the lower stack-type combination oven door.
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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:
Housekeeping-Deck 7 - Portside Pantry
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Violation:
One previously cleaned and sanitized ice bucket was stored upright, excessively wet in the clean storage area.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Beverage Station - Aft
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Violation:
The deckhead-mounted speaker above the top-loading coffee machine was corroded, making it difficult to keep clean. This speaker was in the food splash area.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Beverage Station - Portside
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Violation:
The deckhead tiles were separating from each other, leaving a big gap above the juice machine service area.
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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. 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:
Bar-Deck 9 - Red Frog
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Violation:
Multiple holes in the deckhead exposed the plenum directly above the outside ice and preparation counter adjacent to the bar.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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. 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 9 - Blue Iguana
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Violation:
Multiple holes in the deckhead exposed the plenum directly above the outside ice and preparation counter adjacent to the bar.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Bar-Deck 9 - Blue Iguana - Ice Cream Station
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Violation:
A large hole in the back bulkhead behind the outside deck portable ice cream machines made this area difficult to clean and a pest entry point.
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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:
Bar-Deck 9 - Blue Iguana - Ice Cream Station
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Violation:
Multiple holes were in the absorbent wood door frame attached to the bulkhead located just inside the stainless-steel storage area. Remediation began immediately.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
40
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Site:
Bar-Deck 9 - Blue Iguana - Ice Cream Station
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Violation:
A large hole in the back bulkhead behind the outside deck portable ice cream machines made this area difficult to clean and a pest entry point.
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Recommendation:
Protect entry points where pests may enter the food areas.
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