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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The overboard discharge lines were striped blue/gray/blue after the reduced pressure assembly backflow prevention device below both evaporators. The striping was removed.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Central Pool
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Violation:
The pool tub floor was deteriorating and in disrepair.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
19
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Site:
Bar-Deck 9 Serenity
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Violation:
A container of yellow liquid was not labeled with its contents. The container was out for passenger use and stored on the front bar countertop.
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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.:
19
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Site:
Buffet-Deck 9 Swirls
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Violation:
The bottom third of the ice cream cones out for passenger use were not protected. The area was not in operation. Staff stated smaller cones were being expected to be delivered to the vessel on the day of the inspection.
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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.:
19
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Site:
Dining Room-Deck 2 Vela Restaurant Portside
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Violation:
Ten containers of yellow liquid and ten containers of a dark colored liquid were stored unlabeled in the cabinet.
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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:
Dining Room-Deck 2 Vela Restaurant Portside Waiter Station #8
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Violation:
The top silverware drawer handle was in disrepair and did not seal to the drawer.
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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:
Bar-Deck 9 Serenity Waiter Station
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Violation:
The undercounter cabinet on the soiled side of the waiter station had multiple difficult to clean penetrations inside the cabinet.
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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 2 Vela Restaurant Portside Waiter Station #4
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Violation:
The silverware drawer was in disrepair with corner pieces missing exposing difficult to clean wood-like material.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces 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.:
26
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Site:
Bar-Deck 2 Theater Pantry
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Violation:
One previously cleaned and sanitized glass was soiled with yellow food debris and stored in the clean area.
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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:
Bar-Deck 9 RedFrog Rum Bar
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Violation:
Water pooled in the bottom of the technical compartment below the utility sink.
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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 Marketplace Pantry 1 Portside
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Violation:
One previously cleaned and sanitized heat lamp was soiled with old food debris.
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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.:
30
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Site:
Galley-Deck 9 BBQ
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Violation:
The handwashing facility did not include a waste receptacle. The area was not in operation.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
32
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Site:
Preparation Room-Deck A
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Violation:
A paper and plastic waste-handling container containing a flour bag and other food debris was not covered and not in continuous use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck A
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Violation:
Condensate collected on the deckhead above combination oven #1.
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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:
Buffet-Deck 9 Lido Marketplace Pizzeria
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Violation:
The bulkhead emergency fire switch next to the handwashing station was soiled with more than a day's accumulation of dust.
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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:
Bar-Deck 9 Serenity
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Violation:
The back bar shutters were soiled with more than a day's accumulation of dust. The bar was in operation.
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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.:
34
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Site:
Galley-Deck A
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Violation:
Water continuously dripped from the middle soup kettle's technical compartment into the deck sink below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck A
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Violation:
Condensate collected on the deckhead above combination oven #1.
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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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Item No.:
39
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Site:
Buffet-Deck 9 Lido Marketplace Seafood Portside
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Violation:
One small fly was flying throughout the 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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