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Item No.:
08
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Site:
Galley-Ice Machine
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Violation:
The backflow preventer was leaking.
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Recommendation:
Repair or replace the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not list the three air gaps for the mineralizer backwash discharge lines.
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Recommendation:
Ensure that air-gaps are included in the cross-connection control program listing of backflow prevention method/device.
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Item No.:
10
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Site:
Whirlpool/Spa-Port & Starboard
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Violation:
There was no standard safety precautions sign posted at either whirlpool spa.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
10
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Site:
Swimming Pool-Main
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Violation:
There was no shepherd's hook.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Whirlpool/Spa-Starboard & Port
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Violation:
The European standard for the whirlpool/spa that staff stated covered the drain covers and was equivalent to the ANSI/ASME A112.19.8M standard was inaccurate. The European standard was for electrical safety related to installation of whirlpool/spas and had no bearing on anti-entrapment drain cover safety.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Galley-Day Fridges
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Violation:
Per staff, the units were being utilized under temperature rather than time control management due to the renovation project. A tray of deviled eggs, a tray of egg salad sandwiches, and a tray of tuna salad were prepared the day before per staff and the dated tag. The internal temperature of the items was 48°F - 50°F. The items were immediately discarded.
According to the cooling log, these foods were cooled properly before being placed in the refrigerator. Other items in the refrigerator were at 40°F.
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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-Parasite Destruction Records
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Violation:
The parasite destruction letters for two of the fish suppliers did not specify the types of fish supplied to the vessel.
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Recommendation:
If 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.:
18
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Site:
Provisions-Fish Cold Room
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Violation:
There was frozen condensate from the deckhead in an open package of frozen fish.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
18
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Site:
Provisions-Vegetable Freezer
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Violation:
Packages of frozen mushrooms and frozen french fries were not sealed.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Buffet-Veranda
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Violation:
A sneeze shield was not provided at either omelet station where the passengers line up to order.
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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.:
21
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Site:
Food Service General-Reach-in Refrigerators
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Violation:
Condensate lines and electrical conduit were draped across the floor of the technical spaces.
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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:
Buffet-Officer Mess
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Violation:
There was loose soft sealant in the technical space below the espresso machine.
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Recommendation:
Replace the sealant.
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Item No.:
21
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Site:
Galley-Beverage Station
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Violation:
There was mold, soil, and coffee residue on the upper seams of technical compartment #121.
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Recommendation:
Clean all the interior surfaces of the technical compartment.
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Item No.:
21
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Site:
Buffet-Veranda
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Violation:
There were open seams around the stainless steel/tile juncture of both omelet stations.
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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:
Buffet-Pizza Station
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Violation:
There was an open seam at the stainless steel/marble juncture of the pass through service window.
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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.:
22
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Site:
Galley-Pastry/Bakery
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Violation:
The pressure gauge on the conveyor dishwash machine was broken.
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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:
Buffet-Lowerator
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Violation:
A few plates were soiled. The plates were returned to the dishwash.
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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.:
33
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Site:
Provisions-Dry Stores
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Violation:
The decks were soiled around the support pillars and shelving support legs where they meet the deck. The soiled areas were at the back where deck interfaces with the bulkhead. There was a black liquid on the deck along the starboard 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-Dairy Fridge
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Violation:
The deck under the shelves was soiled.
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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-Fresh Fruit
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Violation:
The bulkhead on the left side at the entry door was damaged at the coving interface creating an open void.
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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:
Other-Prime 7 - Dining Room
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Violation:
The forward aft waiter station was not coved at the deck 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:
Galley-Prime 7
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Violation:
There was a void space along the top of the decorative glass panel on the right side show galley pass-thru.
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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-
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Violation:
There was a loose flange on the potable water line of the left handwash station at the dish drop off area, creating an opening in the bulkhead.
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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 were open seams at the stainless steel leg/deck junctures of the combination oven.
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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-Pasta Cooker
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Violation:
The potable water line 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-Fish Cold Room
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Violation:
Two lights were not functioning.
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Recommendation:
Repair the lights.
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Item No.:
37
|
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Site:
Provisions-Fish Cold Room
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Violation:
There was frozen condensate hanging from holes in the deckhead.
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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.:
37
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Site:
Galley-Pastry/Bakery
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Violation:
Liquid was dripping from a bulkhead seam in the walk-in refrigerator. No foods were being stored below.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Pastry/Bakery
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Violation:
The cleaning lockers at the clean dish storage were not labeled.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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