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Item No.:
02
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Site:
Medical-
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Violation:
The vessel did not have 10 bacterial specimen collection containers.
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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.:
08
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Site:
Potable Water-
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Violation:
There were approximately 8 backflow prevention devices listed in the comprehensive cross-connection control program where the plumbing components were not identified.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was a hose connection that was not fitted with a backflow prevention device at the evaporator chlorine dosing station.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Deck 4 Trolley Wash
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Violation:
A non-continuous pressure-type backflow prevention device was installed on a potable water line supplying a hose connection with a spray gun.
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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 potable water connections to the Ecolab detergent dispensers were not listed in the comprehensive cross-connection control program.
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Recommendation:
List these connections in the program.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Non-continuous pressure type backflow prevention devices were installed on the potable water lines supplying numerous coffee machines, ice machines and juice machines. This was found in the main galleys, crew galley and buffet beverage stations.
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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:
Whirlpool/Spa-
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Violation:
The halogen residual was not raised to 10 ppm and circulated for 1 hour in each of the whirlpool spas. This was only done for the spa pool.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
16
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Site:
Galley-Refrigeration Unit # 3
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Violation:
The ambient air temperature was measured at 55°F. There were a few individual containers of yogurts with an internal temperature of 56°F. Per staff, the yogurts were placed in the unit at the breakfast service. The temperatures were measured during the inspection at 2 pm. All the yogurts were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Other-
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Violation:
There were two rooms that were labeled cleaning lockers on deck 4 that had a container of bananas and cases of liquor stored on the deck. This was in lockers FSD 04-3-032 and FSD 04-2-012.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Port Service Line (Bread)
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Violation:
The serving tong handles were in contact with the displayed foods.
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Recommendation:
Ensure that the handles of serving utensils are not in contact with the food.
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Item No.:
19
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Site:
Buffet-Bread Station
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Violation:
The sneeze shield was too high to provide adequate protection.
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Recommendation:
Reposition the sneeze guard such that it provides adequate protection for displayed foods.
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Item No.:
19
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Site:
Buffet-Ice Cream Station
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Violation:
A splash shield was not provided between the handsink and the dipper well. These two units were directly next to each other and there was the potential for contamination of the ice cream scoops during handwashing.
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Recommendation:
Install a splash shield between the dipper well and the handwash sink.
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Item No.:
21
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Site:
Buffet-Starboard Service Line
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Violation:
There was missing sealant along the left side of the carving station cabinet, exposing a gap.
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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-Beer Garten
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Violation:
There was loose and missing soft sealant at the back bar counter-top and undercounter cabinet interface.
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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.:
22
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Site:
Pantry-Deck 10 Forward Ice Pantry
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Violation:
Fruit bowls were loaded in the warewash unit in a manner that did not allow all surfaces to come in to contact with the water spray.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
28
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Site:
Pantry-Deck 10 Forward Ice Pantry
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Violation:
The back portion of the bottom ice cooler in clean storage was less than 6 inches from the deck. This was corrected.
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Recommendation:
Ensure that clean items are stored at leasts 15 cm ( 6inches)
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Item No.:
28
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Site:
Pantry-Deck 10 Forward Ice Pantry
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Violation:
The back portion of the bottom ice cooler in clean storage was less than 6 inches from the deck. This was corrected.
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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.
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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
The handwash sink was out of order.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Soft sealant was used throughout the galley and pantry areas as coving. This sealant was loose, missing and soiled in many of these areas. Soft sealant is not considered durable when applied near the deck.
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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).
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Item No.:
33
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Site:
Food Service General-
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Violation:
Soft sealant was used throughout the galley and pantry areas as coving. This sealant was loose, missing and soiled in many of these areas. Soft sealant is not considered durable when applied near the deck.
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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:
Soft sealant was used throughout the galley and pantry areas as coving. This sealant was loose, missing and soiled in many of these areas. Soft sealant is not considered durable when applied near the deck.
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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:
Buffet-Starboard Service Line
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Violation:
The vinyl deck tiles were loose, warped and pitted.
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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:
Numerous wait stations in the main and specialty restaurant dining rooms were not coved at the deck/counter junctures.
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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).
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Item No.:
33
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Site:
Other-Teppanyaki Grill
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Violation:
The grill sides and deck juncture was not coved.
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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).
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Item No.:
33
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Site:
Galley-Deck 6 Hot Buffet
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Violation:
The deck had recessed and missing grout.
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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:
Preparation Room-
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Violation:
The deck tiles had missing/recessed grout.
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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.:
36
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Site:
Galley-Le Bistro
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Violation:
There was insufficient lighting along the food display.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Henry's Pub, Le Cafe, and Beer Garten
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Violation:
The bulbs above the bar counters were not shatter-resistant or shielded.
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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-Deck 6 Hot Buffet
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Violation:
There was condensate on the deckhead above the bain marie.
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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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Item No.:
37
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Site:
Galley-Combination Oven
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Violation:
Condensate was forming on the deckhead outside the ventilation hood.
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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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Item No.:
39
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Site:
Buffet-Bread Station
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Violation:
Small black insects were noted on the bulkhead and deckhead.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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