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Item No.:
08
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Site:
Potable Water-Production
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Violation:
There were a few times recently where the first recorded halogen reading was more than 30 minutes after the start of production.
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Recommendation:
Ensure that the free residual halogen reading is recorded within 30 minutes of the start of production.
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Item No.:
10
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Site:
Whirlpool/Spa-Backwash
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Violation:
Per the first engineer, the backwash for the whirlpool sand filters was an automatic start and shut-off system. The backwash cycle lasted approximately 25 to 30 minutes. There was no visual view to determine that the water was flowing clean.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
11
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Site:
Medical-
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Violation:
Per the medical staff, ill crew members were given a medical form to give to their close contacts. The medical staff then conducted 24 hour and 48 hour follow-up with the asymptomatic close contacts. There was no immediate verbal interview by the medical staff with asymptomatic close contacts.
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Recommendation:
Ensure that asymptomatic cabin mates or immediate contacts of symptomatic crew member(s) have restricted exposure to symptomatic crew members.
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Item No.:
11
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Site:
Medical-
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Violation:
Per the medical staff, ill crew members were given a medical form to give to their close contacts. The medical staff then conducted 24 hour and 48 hour follow-up with the asymptomatic close contacts. There was no immediate verbal interview by the medical staff with asymptomatic close contacts.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
16
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Site:
Food Service General-Time As A Public Health Control Plan
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Violation:
The service times for the Pizzeria and the Lido Beverage Station were longer than 4 hours. Per staff, discard labels and colored milk lids were being used. However, the time as a public health control plan did not state that discard labels or colored lids were used in these outlets.
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Recommendation:
Ensure that the written time as a public health control plan corresponds to the activities in the food areas of the vessel.
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Item No.:
19
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Site:
Buffet-Taste of the Nations
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Violation:
The protective coating on the heating bulbs over the carving stations was peeling off.
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Recommendation:
Replace the heating bulbs.
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Item No.:
19
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Site:
Galley-Washington Line
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Violation:
There was a container of salt stored on the ledge of the ventilation system above the flat grill.
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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-Crew Mess
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Violation:
The ice cream cones at the bottom of the dispenser were not protected from contamination.
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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:
Buffet-All Messes
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Violation:
The tongs were not located under the sneeze guards at all the buffet stations.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
20
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Site:
Galley-Starboard Entrance to Potwash
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Violation:
The lengths of the bulk milk container dispensing tubes were longer than 1 inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Washington Line
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Violation:
The overhead light cover above the flat grill was cracked.
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Recommendation:
Replace the light cover.
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Item No.:
21
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Site:
Galley-Washington Line
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Violation:
There was an open seam along the front edge of the induction unit.
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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-Java Cafe
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Violation:
The glass display shelf was chipped.
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Recommendation:
Replace the shelf.
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Item No.:
22
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Site:
Galley-Room Service
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Violation:
The final rinse curtain for the dishwash machine was soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
26
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Site:
Buffet-Lido Beverage Station Deck 9
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Violation:
The water nozzle on the juice machine was soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Chinese Line
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Violation:
There was debris in the technical space above the drip housing pan for the grill.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Washington Line
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Violation:
The insulation inside the technical compartments for the bain maries was soiled.
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Recommendation:
Remove or replace the insulation.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
There were stacks of soiled bain marie pans stored in front of a rack holding clean bain marie pans.
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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.:
28
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Site:
Galley-Potwash
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Violation:
There were stacks of soiled bain marie pans stored in front of a rack holding clean bain marie pans.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
33
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Site:
Bar-Supper Club Bar
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Violation:
The coving under the espresso machine was cracked.
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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-Lido Beverage Station Deck 10
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Violation:
The metal coving under the beverage station was not tightly sealed.
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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-Taste of the Nations
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Violation:
There was an opening around the bulkhead pipe penetration under the handwash station.
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Recommendation:
Seal the bulkhead pipe penetration.
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Item No.:
33
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Site:
Galley-Center Hot Galley
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Violation:
There was recessed grout and broken deck tiles in front of the starboard tilting kettles.
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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
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Violation:
There was an opening around the bulkhead pipe penetration next to the dishwash machine.
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Recommendation:
Seal the opening.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was recessed grout along the scupper in front of the bain marie.
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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.:
34
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Site:
Galley-Lido Center Galley
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Violation:
There was a leak at the bottom of the technical compartment at the right round tilting kettle.
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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.:
34
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Site:
Galley-Center Hot Galley
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Violation:
There was a leak at the bottom of the technical compartment for the starboard tilting kettle next to the fryer.
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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.:
34
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Site:
Galley-Center Hot Galley
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Violation:
The deck drain in front of the Washington line tilting kettles was clogged.
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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.:
37
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Site:
Galley-
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Violation:
There was an excessive amount of condensate collecting on the deckhead above the pasta blancher.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
The integrated pest management plan was revised April 29, 2006. There was no indication that the plan had been evaluated for effectiveness within the past two years.
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Recommendation:
Ensure that the vessel's Integrated Pest Management Plan is evaluated for effectiveness every 2 years or whenever there is a significant change in the vessel's structure such as a renovation or operation.
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