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Item No.:
08
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Site:
Buffet-Deck 11 - Windjammer - Freestyle Machine Closet - Starboard Side
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Violation:
The backflow prevention device for the carbonation unit was missing. Additionally, staff was directed to enter the device in the cross connection-control log.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. 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.:
08
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Site:
Galley-Deck 11 - Windjammer - Warewashing Area
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Violation:
The backflow prevention device for the left-most spray hose was 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:
Potable Water-Open Decks
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Violation:
The non-testable backflow prevention devices for decks 12 and 13 were last inspected on 12 April 2024, making the annual visual inspection overdue.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool #2
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Violation:
The pH of the in-use whirlpool was greater than the required range. The pH measured by the crew member was 8.33, 8.4, and 8.2. The pH measured by the inspector was 8.33 and 7.81. The analyzer read pH 7.71-7.72. The crew member measured pH 8.09 and the inspector measured pH >8.40.
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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-Whirlpool #2
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Violation:
The pH of the in-use whirlpool was greater than the required range. The pH measured by the crew member was 8.33, 8.4, and 8.2. The pH measured by the inspector was 8.33 and 7.81. The analyzer read pH 7.71-7.72. The manual comparison tests conducted by the crew member and inspector were greater than 0.2. The crew member measured pH 8.09 and the inspector measured pH >8.40.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer - Entrance Island
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Violation:
Eating utensils out for service were stored unprotected in two plastic cylinder baskets at the entrance of the self-service buffet.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Preparation Room-Poultry Thawing Room
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Violation:
Two containers of raw cut chicken were left uncovered without a crew member present. This was corrected immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer - Omelet Station - Aft
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Violation:
A set of tong/utensil handles were resting in a container of cut tomatoes during active service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Galley-Deck 11 - Giovanni's
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Violation:
Two stacked combination ovens had electrical panel face plates that were scored and chipped making them difficult to clean.
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Recommendation:
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.:
21
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Site:
Other-Engine Control Room
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Violation:
The cable below the coffee station was laying on the countertop. By the end of the inspection the cable was elevated above the counter.
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Recommendation:
Elevate the cable above the countertop to allow for easy cleaning.
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Item No.:
22
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Site:
Galley-Deck 11 - Giovanni's
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Violation:
The water in the sanitizing bucket was soiled with an oily residue.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer - Warewashing Area
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Violation:
The prewash compartment curtains were heavily scored and coiled for the flight-type warewashing machine.
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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.:
26
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Site:
Pantry-Deck - Housekeeping
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Violation:
A small amount of black debris was on the water arm housing of the ice machine's evaporator unit.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
Two previously cleaned and sanitized coffee mugs were soiled with food debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Deck 11 - Windjammer - Coffee Beverage Station
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Violation:
Standing water was pooled on the bottom of the technical cabinet below the juice and coffee dispensers. Additionally, heavily soiled masking tape was used to support a potable water line and heavily soiled chilled water pipe insulation.
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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:
Bar-Deck 11 - Windjammer - Aft
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Violation:
Five previously cleaned and sanitized plastic glasses were stored dripping wet on the front bar counter.
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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 11 - Windjammer - Warewashing Area
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Violation:
The handwashing station was soiled with food debris.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Preparation Room-Standing Refrigerator Door
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Violation:
The door locking mechanism had an open gap near the handle.
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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:
Provisions-Fruit Storage
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Violation:
Large puddles of water were on the deck in multiple areas. No food was impacted.
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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:
Galley-Deck 4 - Warewashing Area
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Violation:
Condensate collected on the deckhead about the clean side of the dishwash machine. No food equipment was impacted.
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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 3 - Three Compartment Sink
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Violation:
The soiled drop-off landing had a clogged drain causing excessive food debris accumulation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 11 - Windjammer - Aft
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Violation:
The light intensity of 220 lux could not be met at the front bar preparation counter where mixing, blending, and condiment cutting took place.
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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.:
37
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
Two exhaust fans did not have sufficient negative pressure above the clean side of the flight-type dishwashing machine causing condensate to collect on the deckhead.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 3 - Combination Ovens
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Violation:
Two flies were seen in 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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Item No.:
39
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Site:
Galley-Deck 4 - Bakery
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Violation:
Two flies were seen near the deck mounted mixer.
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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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