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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The free residual chlorine was measured at 1.42, 1.48, and 1.35 ppm on the inspector's test kit. The reading on the analyzer was between 1.04 and 1.06 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
There was not a proper air gap for the mineralizer backflow discharge. Plastic sheeting was wrapped around the end of the discharge pipe and extended into the collection pipe.
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Recommendation:
Remove the sheeting from the discharge pipe section. If necessary, the receiving pipe can be shortened and a funnel installed while maintaining the air gap from the discharge pipe above.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water line to the hose connection for the high pressure cleaning line was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped 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:
Potable Water-Port and Starboard Bunkering Stations
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Violation:
The backflow prevention devices on the shore connection test valve were not listed on the cross-connection control plan.
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Recommendation:
Add the port and starboard bunker station backflow prevention devices on the shore connection test valve to the cross-connection control plan.
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Item No.:
08
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Site:
Potable Water-Pool Equipment Room #1
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Violation:
The backflow prevention device on the deck tap was not listed on the cross-connection control plan.
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Recommendation:
Add the backflow preventer on the pool equipment room #1 deck tap to the list of preventers in the cross-connection control plan.
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Item No.:
17
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Site:
Preparation Room-Buffet Preparation Galley
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Violation:
There was one hotel pan of taboule salad with a 26 September preparation date in the walk-in refrigeration unit. Staff stated this was prepared and cooked onboard, but there was no entry in the cooling log for this product.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Crew Buffet
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Violation:
There was a large plastic bin of green and red apples in upright reach-in refrigerator #1 and all the apples had the manufacturers labels still affixed, indicating that they were not cleaned prior to transfer to this buffet service area.
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Recommendation:
Clean and remove labels from raw apples prior to transfer and placement in service line walk-in refrigerators.
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Item No.:
19
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Site:
Bar-Java Cafe
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Violation:
There was no spare milk container for the refrigerated milk compartment for the cappuccino machine. It was not clear that staff had the opportunity to wash, rinse, and sanitize the one container on the 4 hour time control period.
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Recommendation:
Provide a second container for the milk refrigeration unit to ensure that staff can easily replace the original container at the 4 hour time limit.
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Item No.:
19
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Site:
Buffet-Garden Cafe' - Soup Station
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Violation:
The portable sneeze shield at the soup station was mounted in a position too high to protect the food display beneath from passenger contamination during self-service.
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Recommendation:
Adjust the sneeze shield height to fully protect the soup stored beneath from contamination from passengers.
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Item No.:
20
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Site:
Preparation Room-Bakery
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Violation:
The dough sheeter belt had a section of approximately 300 mm of raised fibers from fine to thick along the edge where it appeared to be rubbing against the steel bracing on the operator side. The belt overall appeared to be installed unevenly.
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Recommendation:
Clip excess fibers away from the belt surface and re-align the belt so it no longer rubs against the guides and prevents this condition from repeating.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use conveyor glasswash machine had a completely clogged pre-rinse upper spray arm nozzle. Additionally, there was an erratic spray pattern from the leftmost upper arm rinse nozzle for this machine.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine final sanitizing rinse upper nozzles were all displaying a single stream spray pattern, rather than a fan type pattern which would expose the entire dish surface to the sanitizing rinse.
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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.
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Item No.:
26
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Site:
Galley-Pastry Service Station
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Violation:
The upper interior surfaces of the lower soup kettle drain chute were soiled with a hardened food debris. This unit was previously cleaned.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Pastry Service Station
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Violation:
The upper interior surfaces of the lower soup kettle drain chute were soiled with a hardened food debris. This unit was previously cleaned.
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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.:
26
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Site:
Galley-Main Galley - Pot Wash
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Violation:
A previously cleaned large wire whisk was found soiled with food residue on the clean storage rack.
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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.:
26
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Site:
Buffet-Crew Buffet - Beverage Station
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Violation:
The port side juice drink dispenser receiving wells where the 4 concentrate containers insert were heavily soiled with old drink residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Crew Buffet - Beverage Station
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Violation:
The port side juice drink dispenser receiving wells where the 4 concentrate containers insert were heavily soiled with old drink residue.
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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:
Preparation Room-Bakery
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Violation:
One set of oven mitts at the oven area was heavily soiled with encrusted food debris. The mitts were immediately discarded and replaced with new.
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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.:
36
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Site:
Bar-Topsiders Bar
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Violation:
The two artificial light bulbs on the warming top for the french fry warmer/holder were not shielded and had no label as being 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-Main Galley - Azura Cold Pantry
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Violation:
There was leaking water which formed ice in some cases from the joints where deckhead panels meet in the walk-in refrigerator. There was water from a deckhead panel seam dripping directly on the top aft storage rack shelf in this refrigerator.
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Recommendation:
Repair the cause of leaking water through the deckhead panel seams.
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Item No.:
40
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Site:
Bar-Topsiders Bar
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Violation:
The port side entry door to the pantry was pinned open during the front bar service. This is an outdoor bar and in the pantry were several clean items in storage, such as glasses, utensils, and various food-contact surfaces which were not covered or otherwise protected from insects.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Children Area-Legos
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Violation:
A few of the Lego pieces had not been broken apart before being cleaned and sanitized.
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Recommendation:
Ensure all the Lego toy pieces are disconnected prior to cleaning and sanitizing.
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