|
|
|
Item No.:
27
|
|
Site:
Galley-LIDO PANTRY #3
|
|
Violation:
THE LOWER EDGE OF THE COVER TO THE UPPER COMPARTMENT OF THE ICE MACHINE WAS SOILED WITH A DARK SLIMY MATERIAL.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO PANTRY #1 SERVICE LINE
|
|
Violation:
THE DECK UNDER THE COUNTER BELOW THE TOASTER WAS SOILED IN THE BACK CORNER AND THE CORNERS AROUND THE STAINLESS STEEL SHIELD FOR THE ELECTRICAL CABLES.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO PANTRY #2 SERVICE LINE
|
|
Violation:
AT THE DECK UNDER THE COUNTER BELOW THE TOASTER, THE JUNCTURE BETWEEN THE DECK AND THE STAINLESS STEEL SHIELD FOR THE ELECTRICAL CABLES WAS SEALED WITH A SOFT SEALANT THAT WAS PEELING, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Replace the peeling sealant with a hard, durable sealant material.
|
|
|
Item No.:
27
|
|
Site:
Pantry-TIFFANY BAR PANTRY
|
|
Violation:
THE LOWER EDGE OF THE COVER TO THE UPPER COMPARTMENT OF THE ICE MACHINE WAS SOILED WITH A DARK SLIMY MATERIAL.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-TIFFANY BAR
|
|
Violation:
THE FLOOR OF THE TECHNICAL SPACES BELOW THE CAPPUCCINO MACHINE AND BELOW THE BEER DISPENSER WERE SOILED WITH A DARK SLIMY MATERIAL.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-DISCO BAR
|
|
Violation:
THE TECHNICAL COMPARTMENT BELOW BOTH UTILITY SINKS HAS A RECESSED AREA ALONG THE BACK EDGE OF THE FLOOR OF THE COMPARTMENT. UNDER THE FIRST SINK, THE RECESSED AREA WAS SOILED WITH A DARK SLIMY MATERIAL. UNDER THE SECOND SINK, THERE WAS DEBRIS IN THE RECESSED AREA.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Pantry-STARBOARD, FORWARD POOL BAR
|
|
Violation:
THE CONDENSATION COLLECTION PAN IN THE WALK-IN REFRIGERATOR DID NOT SLOPE TO THE DRAIN. THERE WAS ABOUT 1/3 INCH OF STANDING WATER ALONG THE FRONT EDGE OF THE PAN.
|
|
Recommendation:
Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
27
|
|
Site:
Bar-STARBOARD, FORWARD POOL BAR
|
|
Violation:
THE FLOOR OF THE TECHNICAL SPACES WERE SOILED WITH A BLACK SLIMY MATERIAL BELOW THE BEER DISPENSER AND IN THE TECHNICAL COMPARTMENT FOR UNDER COUNTER REFRIGERATOR 4319/611.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-CREW POOL
|
|
Violation:
THE DEPTH MARKERS FOR THE POOL WERE STENCILED ON THE RAISED HORIZONTAL SURFACES AROUND THE POOL AND WERE NOT VISIBLE TO INDIVIDUALS IN THE POOL.
|
|
Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-
|
|
Violation:
THE SCALE FOR THE COLOR COMPARATOR USED TO TEST THE BROMINE LEVEL IN THE WHIRLPOOLS HAD A RANGE FROM 1.0 PPM TO 8.0 PPM. THE ALLOWABLE RANGE FOR BROMINE LEVEL IN THE WHIRLPOOLS IS 4.0 - 10.0 PPM. ON NUMEROUS DAYS IN THE WHIRLPOOL LOGS, THE READING WAS RECORDED AT 8.0 PPM, BUT THERE WAS NO WAY FOR THE CREW MEMBER DOING THE TESTING TO DETERMINE IF THE LEVEL WAS ACTUALLY HIGHER THAN 8 PPM.
|
|
Recommendation:
Replace the test kit with one that has a range that includes the full range possible in the whirlpool.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
ON DAYS WHEN THE POOLS WERE IN SEA-TO-SEA MODE IN THE MORNING AND SWITCHED TO RECIRCULATION MODE DURING THE DAY, THE TIME BETWEEN THE ENTRY INDICATING THE FIRST CHLORINE LEVEL READINGS FOR RECIRCULATION WAS ALWAYS 4 HOURS AFTER THE LAST ENTRY NOTING SEA-TO-SEA MODE. THERE WAS NO INDICATION IN THE RECORDS WHEN THE POOLS WERE SWITCHED TO RECIRCULATION MODE TO ENSURE THAT THE CHLORINE LEVELS WERE AT LEAST 1.0 PPM PRIOR TO ALLOWING CREW OR PASSENGERS TO RE-ENTER THE POOLS.
|
|
Recommendation:
Record the halogen residual at the time that the pool is placed into recirculation to ensure that the halogen level is at least 1.0 ppm in the pool before people are allowed to re-enter the pool.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-MAIN POOL
|
|
Violation:
THE COLOR COMPARATOR TEST TAKEN BY THE CREW MEMBER INDICATED A CHLORINE LEVEL OF AT LEAST 6.0 PPM AND THE INSPECTORS TEST INDICATED A LEVEL OF 6.72 PPM, 1.72 PPM MORE THAN THE MAXIMUM OF 5.0 PPM ALLOWED IN SWIMMING POOLS. CREW MEMBERS INDICATED THAT THE POOL LEVEL WAS LOW DUE TO EVAPORATION BECAUSE THE WATER SLIDE WAS NOT IN USE.
|
|
Recommendation:
Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-EVAPORATOR HIGH SALINE DISCHARGES
|
|
Violation:
THE TWO EVAPORATORS HAD DOUBLE CHECK VALVES INSTALLED ON THE HIGH SALINE DISCHARGE LINES.
THESE LINES MUST HAVE REDUCED PRESSURE ASSEMBLIES INSTALLED FOR BACKFLOW PREVENTION.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(15) International shore connections for fire/sprinkler, high saline overboard discharge from evaporators, or other such cross-connections involving high pressure require reduced pressure assembly backflow prevention devices installed.
|
|
|
Item No.:
37
|
|
Site:
Galley-DECK 8 - IMAGINATION DISHWASH
|
|
Violation:
EXCESS HEAT AND CONDENSATION WAS NOTED IN THIS AREA. IT DID NOT APPEAR THAT THE EXHAUST VENTILATION SYSTEM WAS WORKING PROPERLY.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 8 - HOT GALLEY
|
|
Violation:
BROKEN DECK TILES AND RECESSED GROUT WERE NOTED IN SOME SECTIONS OF THIS AREA.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 8 - CENTER GALLEY
|
|
Violation:
THE EXTERIOR OF ONE OF THE PREVIOUSLY CLEANED OVENS WAS SOILED.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-MAIN GALLEY - DECK 8 - CENTER GALLEY
|
|
Violation:
SOME OF THE OVENS IN THIS AREA HAD DENTS, MISSING FASTENERS AND OPEN SEAMS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 8 - PORT BEVERAGE STATION
|
|
Violation:
THE TECHNICAL COMPARTMENT OF THE JUICE MACHINE WAS SOILED.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 8 - PORT BEVERAGE STATION
|
|
Violation:
A FEW OF THE WAITER TRAYS WERE FRAYED ALONG THE EDGES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Replace the damaged waiter trays.
|
|
|
Item No.:
21
|
|
Site:
Galley-DECK 8 - PASTRY
|
|
Violation:
THE GASKET AROUND ONE OF THE STACK OVEN WINDOWS WAS LOOSE AND SEPARATING, MAKING CLEANING DIFFICULT. THIS ITEM WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that non-food 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.
|
|
|
Item No.:
15
|
|
Site:
Galley-DECK 8 - PASTRY
|
|
Violation:
ONE CAN OF PEACH HALVES WAS FOUND DENTED ON THE TOP SEAM. THIS ITEM WAS DISCARDED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
27
|
|
Site:
Galley-DECK 8 - PASTRY
|
|
Violation:
THE METAL COLLAR OF THE PREVIOUSLY CLEANED FLOOR MOUNTED MIXER WAS SOILED.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 8 - INSPIRATION HOT GALLEY
|
|
Violation:
RECESSED AND MISSING GROUT WAS NOTED IN THIS AREA.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
38
|
|
Site:
Galley-DECK 8 - SOUP STATION
|
|
Violation:
TWO DEEP FAT FRYERS WERE POSTED AS "UNDER REPAIR." GALLEY PERSONNEL STATED THAT THESE ITEMS WERE NO LONGER NEEDED AND WERE SCHEDULED DURING THE LAST DRYDOCK PERIOD FOR REMOVAL.
|
|
Recommendation:
Remove the fryers if they are not intended for future use.
|
|
|
Item No.:
33
|
|
Site:
Galley-DECK 8 - SOUP STATION
|
|
Violation:
RECESSED AND MISSING GROUT WAS NOTED IN THIS AREA.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
25
|
|
Site:
Other-IMAGINATION DINING ROOM
|
|
Violation:
A WET WIPING CLOTH WERE NOTED DRAPED ACROSS THE SANITIZER BUCKET.
|
|
Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
28
|
|
Site:
Other-IMAGINATION DINING ROOM
|
|
Violation:
THREE PREVIOUSLY CLEANED COFFEE URNS WERE NOTED WITH WATER POOLING IN THE INTERIOR. THE URNS WERE NOT INVERTED.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-
|
|
Violation:
SEVERAL SOILED PLASTIC CONTAINERS WERE STORED NEXT TO CLEAN CONTAINERS.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
27
|
|
Site:
Galley-CENTRAL GALLEY
|
|
Violation:
ONE UNDERCOUNTER REFRIGERATOR GASKET WAS FOUND SOILED WITH A MOLD-LIKE MATERIAL. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-DISHWASH AREA
|
|
Violation:
A FEW OF THE UPPER FINAL RINSE SPRAY NOZZLES IN ONE SPRAY ARM DID NOT EXHIBIT A FAN PATTERN, PROVIDING INADEQUATE COVERAGE TO THE DISHES. THE FINAL RINSE TEMPERATURE AT THE PLATE SURFACE WAS MEASURED AT 180 F.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Other-STAFF MESS
|
|
Violation:
ONE SANITIZER BUCKET CONCENTRATION WAS MEASURED AT LESS THAN 50 PPM. THIS WAS CORRECTED DURING THE INSPECTION.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
33
|
|
Site:
Pantry-VERANDA ICE PANTRY
|
|
Violation:
THE DECK DRAIN AREA BENEATH THE SINGLE COMPARTMENT SINK WAS ROUGH DUE TO PEELING AND CHIPPING PAINT, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|