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Item No.:
08
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Site:
Galley-Deck 4 World of Marvel Attendant Station
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Violation:
Water continuously dripped from the backflow prevention device's atmospheric vents for the juice machines and pooled on the countertop.
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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-Reverse Osmosis Unit
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Violation:
The 'technical water only' permeate line directed to the technical water tank was 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.
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Item No.:
08
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Site:
Potable Water-Garbage Room / Cross Connection Control Log
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Violation:
The backflow prevention device for the spray hose at sorting table #3 was removed by staff; however, the device was not removed from the backflow prevention device 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.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
The design for the ship's whirlpools did not include a skim gutter or any other source for effective skimming. Currently, a 1-inch PVC pipe rests three inches below the water level sensor cover and acts as an additional drain. The following locations have this whirlpool design:
Deck 5 - Rain Forest spa area (2 whirlpools)
Deck 5 - Private Suites (2 whirlpools)
Deck 12 - Adult Spa (1 whirlpool)
Deck 13 - Concierge spa area (2 whirlpools)
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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.
Install surface skimmers or gutters capable of handling 100% of the filter flow of the recirculation system.
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Item No.:
16
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Site:
Galley-Deck 5 Arendelle Hot Galley
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Violation:
A metal pan containing a yellow, semi-liquid substance was not labeled with the name of the contents or that it was on time control. The container was covered with plastic wrap and stored on the shelf above the preparation counter. Staff stated it was ghee or a butter substance used for the french toast and it was on time control. The area was in operation, but not actively in use.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Galley-Deck 5 Arendelle Attendant Station
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Violation:
Four bottles of a yellow liquid and six bottles of a dark liquid removed from their original containers were not labeled and were stored in the condiment locker.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Galley-Deck 5 Arendelle Attendant Station
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Violation:
A cover for the traditional operational push button was missing from the bulkhead-mounted drinking fountain's dispensing head which exposed a slotted fastener and created a difficult to clean area that was filled with water.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 5 Arendelle Portside Waiter Station
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Violation:
The upper wooden cabinet door where the tea was stored was in disrepair and had separated from the bottom door hinge.
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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.:
26
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Site:
Buffet-Deck 11 Marceline Market Coffee Station
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Violation:
Old coffee residue was inside three coffee cups out for service at the aft starboard side coffee station and one coffee cup at the aft portside coffee station.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 Arendelle Attendant Station
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Violation:
Water pooled in the slotted fastener and crevice where a cover for the traditional operational push button was missing from the bulkhead-mounted drinking fountain's dispensing head.
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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 4 World of Marvel Attendant Station
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Violation:
Water pooled on the countertop below continuously dripping backflow prevention devices for the juice machines.
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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:
Galley-Deck 5 Arendelle Hot Galley
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Violation:
Three plastic plate covers stored on the shelves above the bain-marie were wet on the inside and one was dripping wet.
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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.:
29
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Site:
Galley-Deck 11 Marceline Market
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Violation:
The water temperature measured 130F at the handwashing station. The temperature could not be adjusted by the user. This was corrected immediately.
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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.:
33
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Site:
Galley-Deck 4 World of Marvel Dishwash
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Violation:
Condensate collected on the deckhead air supply vents near the clean side of both flight-type warewash machines.
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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.:
36
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Site:
Galley-Deck 12 Concierge Lounge Starboard Beverage Station
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Violation:
The light intensity on the left side of the coffee machine did not reach the required 110 lux. This was corrected before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 4 World of Marvel Dishwash
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Violation:
Condensate collected on the deckhead air supply vents near the clean side of both flight-type warewash machines.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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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