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Item No.:
08
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Site:
Provisions-Ice Cream Freezer
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Violation:
The potable water lines supplying the handwash sink were not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped 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:
Food Service General-Backflow Prevention Devices
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Violation:
The plumbing fixtures that were said to be backflow prevention devices did not have an intermediate vent. These were located on the supply lines for the coffee and juice machines.
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Recommendation:
Ensure the backflow prevention devices have an intermediate vent.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Cleaning Tanks
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Violation:
The fill line to the reverse osmosis unit's cleaning tank was not fitted with an appropriate backflow prevention 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.:
16
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Site:
Galley-Cold Galley
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Violation:
The temperatures of the shrimp salad, cooked mussel, sliced smoked ham and sliced watermelon were measured between 44° and 51° F inside pass through refrigeration units 05 and 06. The food had been in the unit for 2 hours. The ambient air temperature was measured at 38° F. The food was placed inside the blast chiller.
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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.:
16
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Site:
Galley-Hot Galley
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Violation:
A container of raw chicken was measured at 50° F in refrigeration unit #13. The chicken had been in the unit since 11 pm the night prior. The ambient air temperature of the unit was measured at 42° F. The chicken was 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.:
17
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Site:
Provisions-
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Violation:
The documentation for parasite destruction only listed the temperature to which the fish was frozen, but did not include the time.
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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.:
20
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Site:
Galley-Palm Garten
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Violation:
Refrigerator #29 had an ambient air temperature of 50° F. The temperatures of the potentially hazardous food inside this unit were measured below 41° F. The food was removed.
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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-Pastry
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Violation:
The ice cream chest was posted out of order. Per staff, it has been out of order for 2 years and will be repaired during the next dry dock.
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Recommendation:
Replace or repair the ice cream chest.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
There was a leak at the drain collection pan inside refrigeration unit #12.
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Recommendation:
Repair or replace the drain collection pan.
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Item No.:
21
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Site:
Bar-Columbus Lounge
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Violation:
There was a gap along the right panel inside the technical compartment of the coffee machine, making cleaning difficult.
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Recommendation:
Profile the gap.
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Item No.:
27
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Site:
Galley-
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Violation:
The round cover for the cooling unit inside the technical compartment of the ice machine was moldy.
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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.:
30
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Site:
Other-Garbage Room Deck 1 Underdeck
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Violation:
A "Wash Hands Often" sign and soap were not present at the handwash sink. This was corrected.
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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.:
30
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Site:
Other-Garbage Room Deck 1 Underdeck
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Violation:
A "Wash Hands Often" sign and soap were not present at the handwash sink. This was corrected.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed and missing grout noted throughout the food preparation areas, 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.:
35
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Site:
Pantry-Dining Room
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Violation:
The drain line for the coffee machine drained into a stainless steel bucket.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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