|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Analyzers
|
|
Violation:
The manual comparison tests of the far point analyzers were only recorded when an analyzer required calibration.
|
|
Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Analyzers
|
|
Violation:
The manual comparison tests of the far point analyzers were only recorded when an analyzer required calibration.
|
|
Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is conducted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Royal Suite
|
|
Violation:
The Royal Suite whirlpool tub had a submerged inlet. The backflow prevention device could not be located and the cross connection control program indicated that a non-continuous pressure ORAS device was installed.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Royal Suite
|
|
Violation:
The Royal Suite whirlpool tub had a submerged inlet. The backflow prevention device could not be located and the cross connection control program indicated that a non-continuous pressure ORAS device was installed.
|
|
Recommendation:
Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program
|
|
Violation:
There were some discrepancies with the list of backflow prevention devices compared to the installed devices. This was noted at the Windjammer aft beverage station juice machine, bucket fill stations, Sorrento's glass wash machine, and spa treatment rooms.
|
|
Recommendation:
Ensure that the comprehensive cross-connection control program list of backflow prevention devices matches the devices installed at each location.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Windjammer
|
|
Violation:
Refrigeration units (R-11-13 and R-11-14) were on time control per the time control plan. These units were under the buffet stations and were not labeled for time control. At the end of breakfast, numerous individual containers of yogurt remained and it was not clear when speaking with the staff that these yogurts were consistently discarded at the 4-hour mark. The yogurts were less than 41°F during this inspection. Staff indicated that their preference would be to place these units back on temperature control.
|
|
Recommendation:
Ensure that the time control plan describes operations that are in place. Ensure that refrigeration units used for items on time control are labeled and foods on time control are discarded within 4 hours of the when they are placed on time control.
|
|
|
Item No.:
18
|
|
Site:
Buffet-Deck 12 Jade
|
|
Violation:
Raw shrimp was stored over ready-to-eat foods in refrigeration unit R-12-7.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
There was a heavy accumulation of condensate on the sneeze shield and the under surface of the shelf above the hot line. The water in the bain marie unit was too hot and was turned down during the inspection.
|
|
Recommendation:
Ensure that the bain marie temperature is set so that excess steam is not produced. Ensure that all unused areas of the bain marie are covered to contain heat and steam.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
Bread was placed in domed covers with the opening facing the consumers. There was no sneeze shield for these items.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The food containers in the cold station were placed very close together. The handles of the tongs from some containers were in contact with the food in other containers.
|
|
Recommendation:
Ensure that food containers are placed so that the handles of serving utensils do not touch food items.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Passenger Buffets and Crew Buffets
|
|
Violation:
Side shields were not provided at the buffet stations where the consumers lined up for service.
|
|
Recommendation:
Install side shields on sneeze guards where consumers line up for service and food is placed within one meter of these individuals.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The milk container in the coffee machine was cracked.
|
|
Recommendation:
Replace the milk container.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
A domestic-style toaster was in this area.
|
|
Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Jade Forward Beverage Station
|
|
Violation:
The front upper plastic panel was damaged at the ice machine/dispenser.
|
|
Recommendation:
Replace the damaged plastic panel.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Jade Island Buffet
|
|
Violation:
There was an open seam between the induction cook tops and the stainless steel profile.
|
|
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.:
21
|
|
Site:
Buffet-Windjammer
|
|
Violation:
There were several ribbed conduit lines in the technical compartments of handwash sinks and buffet/beverage stations. These lines were difficult to clean and were located in wet areas.
|
|
Recommendation:
Replace the ribbed conduit lines with a smooth conduit that is durable and easy to clean.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4
|
|
Violation:
There was peeling paint on the outer surfaces of the bread slicer.
|
|
Recommendation:
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was water spraying out of an open pipe under the clean end of the dishwash unit. This water was spraying on trolleys of clean items and on the deck. Per the staff in this area this spraying only occurred when the final rinse tank was filling. Additionally, the engineer stated that this occurred when the pressure was too high. The final rinse pressure gauge indicated greater than 40 psi during operation.
|
|
Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was water spraying out of an open pipe under the clean end of the dishwash unit. This water was spraying on trolleys of clean items and on the deck. Per the staff in this area this spraying only occurred when the final rinse tank was filling. Additionally, the engineer stated that this occurred when the pressure was too high. The final rinse pressure gauge indicated greater than 40 psi during operation.
|
|
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.:
26
|
|
Site:
Pantry-Schooner
|
|
Violation:
There was a brass fitting between the carbonator and the backflow prevention device.
|
|
Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Circuit
|
|
Violation:
There was a brass fitting between the carbonator and the backflow prevention device.
|
|
Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Aft Beverage Station
|
|
Violation:
There was a brass fitting between the carbonator and the backflow prevention device.
|
|
Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4
|
|
Violation:
The outer surfaces of the bread slicer were 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.:
27
|
|
Site:
Buffet-
|
|
Violation:
The technical spaces at several buffet and beverage stations were 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.:
27
|
|
Site:
Buffet-Windjammer
|
|
Violation:
A few of the ribbed conduit lines in the technical compartments were 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.:
30
|
|
Site:
Room Service-
|
|
Violation:
Paper towels were not provided at the handwash station in the toilet room.
|
|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Buffet-
|
|
Violation:
There were 3 cans of insecticide stored in the chemical locker in the mess room.
|
|
Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Showroom
|
|
Violation:
There was recessed and missing grout at the juncture of the service bar counter and the deck.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Schooner
|
|
Violation:
There was a hole in the deck to the right of the drain under the speed rail at the service bar.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Schooner
|
|
Violation:
The deck/cabinet juncture was not coved.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Bar-Boleros
|
|
Violation:
There was peeling sealant around the deck drain in the technical compartment under the handwash sink. This sealant and the area around it was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Boleros
|
|
Violation:
There was peeling sealant around the deck drain in the technical compartment under the handwash sink. This sealant and the area around it was soiled.
|
|
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:
Pantry-Boleros
|
|
Violation:
There was an unsealed deckhead pipe penetration above the 8-door refrigeration unit next to the ice machine.
|
|
Recommendation:
Seal the deckhead pipe penetration.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Circuit
|
|
Violation:
The deck under the right speed rail at the service bar was very rough and corroded.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Circuit
|
|
Violation:
There was missing and recessed grout at the deck/cabinet juncture at the service bar.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The grout in the walk-in unit was severely recessed.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The decks were difficult to clean due to chipped tiles and recessed/cracked grout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There were a number of areas in the galleys and the mess rooms where the bulkhead/deck junctures were not coved. Additionally, the deck/counter junctures and bulkhead/deck junctures were not coved at the Windjammmer aft beverage station.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Aft Grill Station
|
|
Violation:
The deck was heavily soiled and wet along the fire door recess. Staff were working to correct this.
|
|
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-Jade Forward Beverage Station
|
|
Violation:
The were open bulkhead penetrations for water lines under the station.
|
|
Recommendation:
Seal the bulkhead penetrations.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Jade Service Line
|
|
Violation:
Sections of the bulkhead/deck juncture were not coved.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Jade Service Line
|
|
Violation:
The bulkhead was damaged adjacent to the port entrance to the galley.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There was loose soft sealant along the deck junctures, especially along the junctures between the stainless steel equipment platforms and the bulkhead tiles.
|
|
Recommendation:
Ensure that the sealant application creates a coved juncture.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There was loose soft sealant along the deck junctures, especially along the junctures between the stainless steel equipment platforms and the bulkhead tiles.
|
|
Recommendation:
Remove the loose sealant and replace with a hard, durable sealant.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Sorrento's Service Line
|
|
Violation:
The deck drain under the service line was slightly corroded.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Sorrento's Service Line
|
|
Violation:
There was exposed insulation along the bulkhead in the technical compartment of the back counter to the right of the 2-door refrigeration unit.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Sorrento's Service Line
|
|
Violation:
There was an opening in the bulkhead to the right of the pizza oven doors.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Bulkheads
|
|
Violation:
Loose profile strips were noted in a number of locations throughout the galleys.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Circuit
|
|
Violation:
The deck/cabinet juncture was not coved.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
38
|
|
Site:
Pantry-Showroom
|
|
Violation:
There was no sign on the cleaning locker.
|
|
Recommendation:
Ensure that cleaning lockers are labeled.
|
|
