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Item No.:
08
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Site:
Potable Water-International Shore Connections, Sprinkler Shore Connections & Evaporator Overboard
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Violation:
These locations had double check valve assemblies for backflow prevention and not reduced pressure zone assemblies.
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Recommendation:
Install reduced pressure zone assemblies at these locations.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The following connections were not listed in the cross-connection control program: the hair sinks and the pedicure foot baths in the salon, the potable water line supplying the technical water and the air gaps throughout the ship.
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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-Laundry Room
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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:
Potable Water-Deck 3 Ice Pantry
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Violation:
There was no backflow prevention device on the potable water line for the coffee machine.
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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-Observation Bar Pantry
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Violation:
It was unable to be determined if the ice machine had an internal air gap for backflow protection and there was no backflow prevention device on the potable water line.
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Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The whirlpool/spas were operated at pH levels above 7.8 for the past two weeks.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The temperature of the individual yogurts was measured at 50° F. inside the cold top counter. The ambient air temperature of that unit was 40° F. 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.:
17
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Site:
Galley-
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Violation:
Per staff, potatoes and pasta were cooked and placed on ice for cooling. However, there was no documentation of this cooling on the cooling logs.
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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.:
17
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Site:
Provisions-
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Violation:
The parasite destruction letter from the supplier for the cold smoked salmon did not specify the fish species.
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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.:
19
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Site:
Buffet-Palms Cafe
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Violation:
There were no side shields on the sneeze guard at the dessert station.
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Recommendation:
Install side shields on the sneeze guard.
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Item No.:
19
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Site:
Buffet-Palms Cafe
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Violation:
The sneeze guard for the dessert station was too high.
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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-Staff and Crew Messes
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Violation:
The bread containers and tongs were not located under a sneeze guard.
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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.:
19
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Site:
Buffet-Staff and Crew Messes
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Violation:
The bread containers and tongs were not located under a sneeze guard.
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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.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact surfaces of the potato peeler.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Pantry-Grampan Pantry
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Violation:
The shelves for the wine refrigerators were constructed of a bare, exposed wood.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Pantry-Grampan Pantry
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Violation:
There was an insufficient amount of space behind and between the wine refrigerators to allow access for cleaning.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Buffet-Palms Cafe
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Violation:
The laminate cabinet doors at the buffet station were damaged.
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Recommendation:
Repair or replace the cabinet doors.
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Item No.:
21
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Site:
Buffet-Palms Cafe
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Violation:
There was a gap between the juncture of the stainless steel cabinet and the wooden cabinet.
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Recommendation:
Seal the gap.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of some equipment had gaps, crevices and other difficult to clean features.
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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:
Pantry-Mooring Light Bar
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Violation:
There was an opening in the technical space under the left speed rail where the soda tubing penetrated the back wall.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Bar-Mooring Light Bar
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Violation:
There was a hole inside the storage cube next to the left speed rail.
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Recommendation:
Close the hole.
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Item No.:
21
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Site:
Bar-Observation Bar
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Violation:
There was an opening in the technical space below the speed rail where the soda tubing penetrated the back wall.
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Recommendation:
Close the opening.
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Item No.:
22
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Site:
Galley-Grampan Restaurant
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Violation:
There was a soapy residue on the inspector's thermometer and in the inside of the undercounter dishwash machine after the full cycle was completed.
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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:
Food Service General-Warewash Machines
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Violation:
The final rinse gauges on the warewash machines were off by at least 20° F.
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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-
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Violation:
There was a pink, slimy substance in the food contact areas of the upper compartment of the ice machine.
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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.:
28
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Site:
Pantry-Grampan Pantry
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Violation:
The handwash station was located adjacent to the toaster. There was no protective shield between them.
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Recommendation:
Provide a protective shield to prevent contamination of the toaster.
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Item No.:
30
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Site:
Galley-Grampan Restaurant
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Violation:
There was no waste receptacle at the handwash station near the entrance of the galley.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Preparation Room-
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Violation:
The paper towels in the dispenser at the handwash station were damp.
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Recommendation:
Protect the paper towels from contamination.
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Item No.:
33
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Site:
Buffet-Palms Cafe
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Violation:
There was no coving at the deck/counter junctures at the buffet or coffee stations.
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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:
The bulkheads and deckheads had gaps, seams, holes and other difficult to clean features.
There was a gap between the bottom bulkhead panel and the top of the tile coving.
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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-Hot Galley
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Violation:
There was no coving at the deck/bulkhead juncture in walk-in refrigerator #6.
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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-Dining Room Deck 4
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Violation:
There was no coving at the deck/waiter station 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:
Preparation Room-Butcher and Vegetable
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Violation:
There were cracked deck tiles and missing or recessed grout in these preparation areas.
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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:
Bar-Mooring Light Bar
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Violation:
The threshold at the entrance to the bar was damaged.
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Recommendation:
Repair or replace the threshold.
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Item No.:
34
|
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Site:
Galley-Grampan Restaurant
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Violation:
The deck drain at the emergency exit door 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.:
34
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Site:
Galley-
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Violation:
There was a leak from the bottom of the hood cleaning station.
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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-Hot Galley
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Violation:
There was a leak at the supply line of the combination oven.
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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-Dishwash
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Violation:
There was a leak at the drain line of the handwash sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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