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Item No.:
02
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Site:
Medical-
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Violation:
Sample collection containers were not available for bacterial specimens.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
06
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Site:
Potable Water-E. Coli Sampling
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Violation:
The sample location sites for the distribution system were not changed each month.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Room Service A Deck Aft
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Violation:
A non-continuous backflow prevention device was noted on the water supply line to the ice machine.
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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:
Galley-Coffee Station
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Violation:
There was no backflow protection device provided for the coffee machine.
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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.:
10
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Site:
Swimming Pool-
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Violation:
The letter for the anti-entrapment drain cover stated, "we confirm that this cover meets the requirement of the purposed outline." The letter did not indicate what safety standards were met.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in ANSI/APSP-7 2006 or an equivalent standard.
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Item No.:
12
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Site:
Food Service General-
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Violation:
Food handlers were noted handling onions, limes, potatoes and parsnips with bare hands.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
15
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Site:
Provisions-
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Violation:
There was no documentation on the shellstock (mussels) that was provisioned outside of the United States. There was no record correlation system for shellstock served on the vessel.
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Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
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Item No.:
17
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Site:
Provisions-
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Violation:
The fish supplier paperwork did not note the time and temperature to which the cold smoked fish was subjected.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
18
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Site:
Provisions-Defrost Unit #15
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Violation:
Raw sausage was stored over frankfurters in this unit. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-Lido Buffet
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Violation:
There was no sneeze guard provided for the soup station and the dessert counter.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Galley-Soup Station
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Violation:
Condensate was noted on the deckhead over the food preparation area where a worker was chopping carrots.
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Recommendation:
Ensure that food is not prepared under areas where condensate is collecting.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The food contact surfaces of older refrigeration units were difficult to clean due to gaps, seams, exposed wires/lines and 90 degrees angles.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
Seams were noted between the upper compartment and the ice bin in the ice machines, making cleaning difficult.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Vegetable Preparation
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Violation:
Slotted fasteners were noted inside the lid of the tilt pan, making cleaning difficult.
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Recommendation:
Remove the slotted fasteners and replace them with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact areas of equipment were difficult to clean due to gaps, holes and limited space.
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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.
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Item No.:
21
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Site:
Bar-South Cape Bar
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Violation:
The laminate surfaces in the cabinet near refrigeration unit #2 were damaged, making cleaning difficult.
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Recommendation:
Repair the laminate surfaces on the cabinet.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The maximum conveyor speed was not on the dishwash unit's data plate.
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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.:
33
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Site:
Food Service General-
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Violation:
The decks were difficult to clean due to recessed grout, broken/missing deck tiles, rough surfaces, corrosion, utility lines and other features. The bulkhead-deck junctures were not coved throughout the food service areas.
The deckheads and bulkheads were also difficult to clean due to gaps, holes, corrosion, attached equipment and utility lines. Galvanized metal panels and wooden strips were noted in the provision walk-in units, making cleaning difficult.
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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.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The decks were difficult to clean due to recessed grout, broken/missing deck tiles, rough surfaces, corrosion, utility lines and other features. The bulkhead-deck junctures were not coved throughout the food service areas.
The deckheads and bulkheads were also difficult to clean due to gaps, holes, corrosion, attached equipment and utility lines. Galvanized metal panels and wooden strips were noted in the provision walk-in units, making cleaning difficult.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Other-Wine Cellar
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Violation:
The bulkhead was severely damaged behind the water pitcher fill station, making cleaning difficult.
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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.
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Item No.:
33
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Site:
Galley-Pastry Shop
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Violation:
Heavy corrosion was noted along the equipment foundations, making cleaning difficult.
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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.
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Item No.:
33
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Site:
Galley-Pastry Shop
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Violation:
The area around the equipment foundations was soiled and wet.
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Recommendation:
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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Item No.:
33
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Site:
Galley-Cold Galley
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Violation:
The deck was soiled/stained under refrigeration unit 20.
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Recommendation:
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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Item No.:
33
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Site:
Provisions-Meat Freezer #4
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Violation:
A thick sheet of ice was noted on the deck in the back of this unit, making cleaning difficult.
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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.
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Item No.:
33
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Site:
Buffet-Officer's Mess
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Violation:
The deck under the buffet station was carpeted, making cleaning difficult.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Galley-Hot Line
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Violation:
A few leaks were noted at the steam lines for hot stations 5 and 7. An accumulation of water was noted in the technical spaces under the hot stations.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Soup Station
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Violation:
The liquid waste from combination ovens 2 and 3 was directed to the deck and not a deck drain or scupper.
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Recommendation:
Ensure the combination oven drains are directed to a deck drain or scupper.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light bulbs in the right cold station were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Bar-South Cape Bar
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Violation:
The deckhead mounted light bulbs and the light bulbs over the back bar liquor storage were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
Condensate was escaping the hood area over the kettles and accumulating on the deckhead over the food preparation area. A worker was chopping carrots in this area.
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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.
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