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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The identification label on potable water tank 2332 was faded and difficult to read.
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Recommendation:
Identify potable water tanks with a number and the words ?POTABLE WATER? in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
43
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Site:
Ventilation-HVAC Units Condensate Drip Tray
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Violation:
The HVAC units inspected have small removable metal panels with self-capping screws for inspection; however, when open visibility was extremely limited which did not allow full inspection of the area. The following three units were inspected and soiled with excessive black or white debris:
1) ACR 216 servicing decks 7-8 passenger cabins, had ripped and extremely soiled air filters with black debris.
2) ACR 210, servicing the theater stage on decks 5 and 6, was soiled with black debris and a white powder buildup on the droplet collector.
3) ACR 217, servicing passenger cabins, was soiled with black debris on the droplet collector.
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Recommendation:
Keep air handling units clean.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Solarium Pool
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Violation:
The shepherd's hook was damaged along the hook part. This was removed immediately.
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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 (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Main Pool
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Violation:
The pool water level at the beach entry was not maintained at the proper elevation to allow effective surface skimming. As a result, an oily residue accumulated on the surface of the pool. Additionally, portions of the pool perimeter had 2-inch gap openings that prevented effective skimming along those sections.
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment.
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Item No.:
21
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Site:
Buffet-Deck 9 - Windjammer Starboard Side Salad Bar
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Violation:
A crevices was on the countertop between the two cold wells. This was corrected before the end of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 9 - Windjammer Starboard Beverage Station
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Violation:
Black residue accumulated around the legs of the counter-mounted juice dispenser. This was cleaned 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.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were in the following food-service areas:
Deck 9 - Windjammer Galley - One fly was in the area.
Deck 9 - Solarium Bar - One fly was in the starboard side undercounter technical space near the door.
Deck 4 - Main Galley - One fly was behind the combination oven closest to walk-in refrigerator 046309.
Deck 4 - Main Galley Pantry - One fly was in the area.
Deck 2 - Crew Mess - One fly landed on the desserts.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Bar-Deck 9 - Solarium
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Violation:
The deck grout was missing or in disrepair along the back counter juncture. This was corrected before the end of the inspection.
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Recommendation:
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:
Galley-Deck 6 - Chop's Grill
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Violation:
A gap was in the deckhead near the grooved grill. This was corrected immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 6 - Chop's Grill
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Violation:
A brown sticky residue was on top of the salamander. The area was previously cleaned and not currently in operation. This was cleaned 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.:
33
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Site:
Galley-Deck 5 - Pastry Walk-in Refrigerator
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Violation:
Condensation formed on the deckhead above a bag of donuts. The bag was wet, but the dripping was not observed by the inspector. The bag was discarded immediately.
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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.:
19
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Site:
Galley-Deck 5 - Pastry Walk-in Refrigerator
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Violation:
Condensation formed on the deckhead above a bag of donuts. The bag was wet, but the dripping was not observed by the inspector. The bag was discarded immediately.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
21
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Site:
Galley-Deck 4 - Soup Station
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Violation:
The sealant was in disrepair along the technical compartment behind the soup kettles. Corrective actions started immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
19
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Site:
Buffet-Deck 2
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Violation:
A fly landed on the dessert. The desserts were discarded immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
36
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Site:
Buffet-Deck 2 - Hot Line
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Violation:
The light intensity measured less than 220 lux at the hot plates.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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Item No.:
33
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Site:
Provisions-Deck 1 - Dairy
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Violation:
Water dripped from the right deckhead fire sprinkler onto two cardboard boxes of butter. The crew immediately discarded the cardboard boxes and moved the pallet from underneath the fire sprinkler.
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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.:
19
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Site:
Provisions-Deck 1 - Dairy
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Violation:
Water dripped from the right deckhead fire sprinkler onto two cardboard boxes of butter. The crew immediately discarded the cardboard boxes and moved the pallet from underneath the fire sprinkler.
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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.
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