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Item No.:
08
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Site:
Potable Water-Whirlpool Machinery Room
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Violation:
There was no backflow prevention device on the potable water line supplying the chemical dosing tanks.
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Recommendation:
Ensure that backflow prevention devices 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-Cross-Connection Control Program
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Violation:
The engineering portion of the cross-connection control program did not list the type of device. It was listed in AMOS as a Unitor supplied part 2" 009. This was the case for the international shore connections and the high saline overboard discharges for the evaporators.
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Recommendation:
Ensure that the type of device used is described or the manufacturer's name and product number are included in the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There was a single entry in the facilities portion of the cross-connection control program for each cabin. However, each cabin had two connections to potable water, the shower and the toilet. The program stated an Oras device was used for protection. This device was used for both the shower and the toilets.
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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-Hair Salon
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Violation:
The newly added hair sinks did not have backflow prevention devices on the hot and cold potable water lines. The hose for the hair sink could reach the drain in the sink basin.
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Recommendation:
Ensure that backflow prevention devices 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:
Galley-Deck 3 Dishwash
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Violation:
The backflow prevention device on the overhead spray hose closest to the clean end of the dishwash unit was leaking.
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Recommendation:
Ensure that backflow prevention devices are maintained in good repair.
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Item No.:
10
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Site:
Swimming Pool-Forward & Aft
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Violation:
The pool records indicated that at 0400 the pools were in sea to sea mode. The next record at 0800 indicated that the pools were in recirculation mode with an appropriate amount of free halogen residual at that time. However, there was no indication as to what time the pools were switched to recirculation and the corresponding free halogen residuals at that time.
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Recommendation:
Ensure that the records indicate the time the pools are switched to recirculation mode and the free residual halogen at the time they are switched.
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Item No.:
16
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Site:
Other-Bridge Coffee Station
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Violation:
The milk in the coffee machine on the bridge was measured at 53°F. There was no time control plan for this coffee machine.
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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.:
20
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Site:
Preparation Room-
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Violation:
Two of the cutting boards had scratches that were dark in color, indicating that they could not be cleaned and should be resurfaced.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 3 - Pantry
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Violation:
There was soft sealant on the back of the slicer.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were unsealed pipe penetrations in the technical compartments to the bain marie units in the main galleys and the crew galley.
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Recommendation:
Seal the penetrations in the technical compartments.
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Item No.:
26
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Site:
Galley-Deck 3
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Violation:
The ice machine near the clean end of the dishwash area had a loose white material on the back surface of the upper compartment. When touched, this material flaked off into the water bath below the surface.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
28
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Site:
Room Service-
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Violation:
There were several stacks of plates and bowls that were not stored inverted or covered. The area was not in use at the time of the inspection. This was corrected.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Provisions-Frozen Vegetables
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Violation:
The lower left side section of the pillar closest to the entrance of the walk-in unit was damaged.
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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:
Provisions-Frozen Seafood
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Violation:
The deck was soiled under the evaporator on the far bulkhead.
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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:
Provisions-Beverage Storage
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Violation:
There were two empty boxes and two boxes of garbage bags stored on the deck under shelving and pallets.
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Recommendation:
Ensure items are not stored on the deck.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a seam between the backsplash and the bulkhead near the sanitizing compartment of the 3-compartment sink. Sealant was missing from this area of the seam.
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Recommendation:
Seal the seam.
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Item No.:
33
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Site:
Other-Deck 3 Dining Room Soda Station
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Violation:
There was a loose horizontal profile strip on the lower end of the bulkhead by the entrance.
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Recommendation:
Secure the profile strip.
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Item No.:
33
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Site:
Bar-Deck 3 Wine Service Bar
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Violation:
The lower edge on the hinge side of both swinging doors had gaps where the metal frame was bent.
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Recommendation:
Close the gaps.
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Item No.:
33
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Site:
Galley-Deck 4 Hot Galley
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Violation:
In walk-in refrigeration unit #R-4.140, the lower edge of the bulkhead to right of the entrance was bent away from the coved tile, creating a large gap between the bulkhead and the tile.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
There was a broken deck tile at the end of the center preparation counter near the fryer and water appeared to be under the tile.
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Recommendation:
Replace the broken deck tile.
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Item No.:
33
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Site:
Galley-Windjammer
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Violation:
The juncture between the stainless steel surface the bulkhead was not coved at the right side of the hot holding trolley alcove near the telephone.
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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:
Buffet-Compass Deli
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Violation:
There was soft sealant at the cabinet/deck juncture of the beverage station. There was no coving at this juncture.
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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:
Buffet-Compass Deli
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Violation:
There was soft sealant at the cabinet/deck juncture of the beverage station. There was no coving at this juncture.
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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-Dishwash
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Violation:
The bucket fill station faucet under the handwash station was leaking.
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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.:
36
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Site:
Provisions-Dry Stores #3
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Violation:
In the back left corner of the room, there were boxes stacked up close to the light in the deckhead, reducing the light in the corner to less than 110 lux.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Windjammer
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Violation:
There was condensation collecting on the bulkhead and the back edge of the hood above the tilting kettles.
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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.:
41
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Site:
Room Service-Toilet Room
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Violation:
There was no means to exit the toilet room without touching the door handle with bare hands. There were paper towels, but the trash can was not near the exit door.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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