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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The starboard sided distillate line was not striped blue/gray/blue consistently for technical water.
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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). 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:
Multiple eye wash station's potable water lines were not striped blue or blue/green/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 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 / Reverse Osmosis
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Violation:
The technical water lines exiting the reverse osmosis units were not striped blue/gray/blue as they progressed to the potable water dosing station.
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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). 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 / Distribution Line
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Violation:
The potable water distribution line was not striped blue or blue/green/blue in multiple areas. Additionally, in many areas this line was striped blue/white/blue. Remediation began immediately.
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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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The water fill level was below the skim gutter level and not skimming efficiently. The pool was closed and remediation began immediately.
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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.
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Item No.:
16
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Site:
Buffet-Deck 9 Lido Good Eats
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Violation:
The roast beef consumer advisory sign did not include a specific statement that the roast beef may be served undercooked.
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Recommendation:
Ensure the disclosure is on a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Deck 9 Lido Good Eats
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Violation:
A large sign at the beginning of the buffet line had a consumer advisory for the sliced pepper steak with onions; however, at the point of service, the sliced pepper steak sign did not have an asterisk or consumer advisory notice. Staff stated the steak is fully cooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Provisions-Deck A
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Violation:
Six boxes of mushrooms and four boxes of whole tomatoes were stored in front of the vegetable preparation room uncovered and unprotected.
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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
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Site:
Galley-Deck 9
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Violation:
Inside the front-facing ice machine, the evaporator housing's top edge was chipped and in disrepair, creating a difficult to clean surface.
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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. 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; and (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
21
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Site:
Galley-Deck 9 Guy's Burger Joint
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Violation:
The thermometer inside the cold storage room measured the ambient air temperature at 50F. The refrigerator's electronic thermometer measured the temperature at 40F. The inspector's thermometer measured the ambient air temperature at 39F and food temperatures were below 41F. Staff removed and replaced the inside thermometer.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 9
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Violation:
The left tilting pan's handle had a crevice around the back of the handle that made the surface difficult to clean.
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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.:
22
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Site:
Galley-Deck 9
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Violation:
The wash temperature gauge on the hood-type potwash machine had excessive condensate and was not easily readable.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Deck 10 Steakhouse
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Violation:
Multiple soiled plates, trays, pans, and utensils from service the night before were stored in the soiled area. The area was not in operation during the inspection.
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Recommendation:
Ensure equipment and utensils are washed and sanitized at a frequency necessary to prevent accumulation of excessive debris and attraction of pests.
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Item No.:
27
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Site:
Bar-Deck 10 Steakhouse
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Violation:
The countertop behind the portable coffee grinder and the coffee machine's electrical cords had more than one day's accumulation of dust.
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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:
Pantry-Deck 1 Atrium Bar
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Violation:
A portable clean storage rack with previously cleaned and sanitized glasses was below an opening in the deckhead to the plenum. Staff stated the deckhead panel was removed for maintenance.
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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
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Site:
Galley-Deck 9
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Violation:
A stack of ten large rectangular pans that were previously cleaned and sanitized were stacked 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.:
30
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Site:
Galley-Deck 9
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Violation:
The men's toilet room door was broken and did not self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
39
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Site:
Galley-Deck 9 Pizzeria Show Galley
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Violation:
Four small, live flies were near the handwash sink.
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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:
Medical-Deck A
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Violation:
The handwashing station in the infirmary did not have a paper towel dispenser. Remediation began immediately.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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