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Item No.:
08
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Site:
Galley-Deck 6 Beverage Station
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Violation:
The backflow prevention devices on the coffee machine were not continuous pressure type devices.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The free chlorine residual manual tests for the produced water were performed and recorded per 4-hour shift. The exact time of these tests were not recorded and it was not clear if these tests were conducted no more than 4 hours apart.
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Recommendation:
Record the times that free halogen tests are conducted.
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Item No.:
08
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Site:
Potable Water-Distribution system chlorine dosing station.
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Violation:
A non-continuous pressure backflow protection device was installed on a potable water line supplying a hose connection. A valve was located downstream of the device.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The finished water feed lines from the reverse osmosis unit and the evaporators were either painted or striped blue. These lines are not potable water lines.
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Recommendation:
Remove blue coloring from these pipes or add a secondary color to differentiate the distillate lines from the potable water lines.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line supplying the emergency shower near the distribution chlorine dosing station was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were several locations where the vent lines from the backflow protection devices were directed to the drain lines without providing an air gap.
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Recommendation:
Provide air-gaps at these locations.
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Item No.:
08
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Site:
Buffet-Beverage Stations/Coffee Stations
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Violation:
Non-continuous pressure backflow protection devices were noted on the potable lines supplying the coffee machines.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Coffee Station 2
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Violation:
A steady drip was noted at the backflow protection device for the ice machine.
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Recommendation:
Replace the device.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
A shepherd's hook was not provided at pool 2.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
20
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Site:
Galley-Deck 6 Cold Preparation
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Violation:
Several plates of prepared shrimp cocktail were found in the day refrigerator with internal temperatures of 44°F. The ambient air temperature in the unit was 55°F as recorded by both the equipment mounted and internal thermometers. Per staff, the shrimp was placed in the unit six hours earlier with a recorded internal temperature of 38°F. The shrimp cocktail was immediately moved to the blast chiller.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Deck 6 Azura Galley
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Violation:
Screws were missing from two technical space covers on the deep fat fryers, creating open seams, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact 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:
Galley-Deck 6 Azura Galley
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Violation:
Loose and missing soft sealant was noted in the corner seams of the steam line technical spaces, making cleaning difficult.
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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. Ensure that 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.
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Item No.:
22
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Site:
Galley-Deck 6 Dishwash
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Violation:
The machine mounted wash temperature gauge was not functioning.
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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.
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Item No.:
22
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Site:
Room Service-Deck 10 Bell Box
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Violation:
A data plate was not provided on the hood style warewash unit.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
28
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Site:
Galley-Deck 6 Stars Beverage Station
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Violation:
Several clean coffee urns were found stored wet and not inverted.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 6 Cold Prep
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Violation:
The electronic sensor controlled handsink water temperature varied between warm and cold. The peak temperature was measured at 90°F. The water was left to run for several minutes. Staff were able to adjust the temperature control on the inlet lines and bring the temperature within guidelines.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
A "wash hands often" sign was not posted at the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-
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Violation:
The grout between the deck tiles was worn, making cleaning difficult. The grout was rough under the grill station, making cleaning difficult. The deck was soiled in the corners of the small buffet stations.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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