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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 listed an 8BC as a backflow prevention device for the steam room. An inspection of the steam room showed that a Watts 9D was installed on the potable water line supplying the steam generator.
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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-Steam Generator Room
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Violation:
The backflow prevention device on the potable water line supplying the steam generator was leaking. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Whirlpool/Spa-Mechanical Room
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Violation:
The potable water lines supplying the jacuzzis were not striped or painted 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:
Medical-Sluice Room
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Violation:
A backflow prevention device was not visible on the potable water line supplying the bed pan wash.
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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:
Swimming Pool-
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Violation:
The fecal accident log did not indicate the free residual halogen level during a fecal accident response.
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Recommendation:
Ensure that a written or electronic record is made of all fecal accidents. Ensure that the record includes the pool name, date and time of incident, response steps taken, the free residual halogen level achieved following cleaning, and the contact time.
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Item No.:
16
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Site:
Buffet-Horizon Court Port
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Violation:
There was a consumer advisory available at the egg station advising passengers of the increased risks of eating raw or undercooked foods of animal origin. However, there was no consumer advisory available at the cold station where cold smoked salmon was served.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
16
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Site:
Buffet-Hamburger Grill and Pizzeria
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Violation:
The service times for these outlets were longer than 4 hours and discard labels were used. However, the time as a public health control plan did not include discard labels.
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Recommendation:
Ensure the time as a public health control plan includes discard labels.
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Item No.:
16
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Site:
Food Service General-Time As A Public Health Control Plan
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Violation:
The time as a public health control plan stated all foods out for service were on time control. Per staff, the food in refrigeration unit 60218 in the main galley on deck 6 and pass through refrigeration units 50202, 50203, 50204, 50205 and 50206 in the main galley on deck 5 were considered out for service but on temperature control. Per the time as a public health control plan, these refrigeration units should have been on time control.
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Recommendation:
Ensure the time as a public health control plan reflects the operation in that service area to include cold and hot holding units on time control.
Label all hot and cold holding units on time control in the galleys.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
Refrigeration storage number 41804 and 41805 were marked with 4 hour discard labels on the outer doors. The food inside these units had 7 day discard labels on them. According to the time as a public health control plan, these units were on time control.
Refrigeration unit number 41802 was not designated as time control only on the time as a public health control plan. Per staff, this unit was on time control only and four hour discard labels were being used.
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Recommendation:
Ensure the time as a public health control plan reflects the operation in that service area.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
Refrigeration storage number 41804 and 41805 were marked with 4 hour discard labels on the outer doors. The food inside these units had 7 day discard labels on them. According to the time as a public health control plan, these units were on time control.
Refrigeration unit number 41802 was not designated as time control only on the time as a public health control plan. Per staff, this unit was on time control only and four hour discard labels were being used.
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Recommendation:
Remove the 7 day discard labels when food are placed on time control.
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Item No.:
16
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Site:
Buffet-Officer's Mess Pantry
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Violation:
Three pitchers of milk were out for service at 1435. The discard labels for the milks had the discard time of 1400. The milk was discarded.
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Recommendation:
Ensure that all potentially hazardous foods that are on time control are discarded within 4 hours.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
The handles of the tongs for the bread were inside the container and touching the food.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Buffet-Horizon Court Pantry
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Violation:
The length of the bulk milk dispensing tube was longer than an inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Deck 5 Pastry
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Violation:
The heating element's protective cover for range #51308 was rusted.
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Recommendation:
Replace the protective cover for the heating element.
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Item No.:
20
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Site:
Galley-Deck 5 Potwash
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Violation:
The mixing blades for the dough machine were rusted in spots and the outer coating was chipped and flaking.
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Recommendation:
Repair or replace the mixing blades.
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Item No.:
20
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Site:
Buffet-Mess
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Violation:
Per staff, the microwave had been out of order for more than four months.
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Recommendation:
Repair or replace the microwave.
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Item No.:
21
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Site:
Galley-Deck 5 Bakery
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Violation:
The gasket at the bottom of the door to cold room 5622 was loose.
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Recommendation:
Repair or replace the gasket.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley Starboard
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Violation:
The insulation in the technical space between the flat grills was torn, exposing an absorbent material.
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Recommendation:
Remove or replace the insulation.
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Item No.:
22
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Site:
Galley-Deck 6 Port Aft Dishwash
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Violation:
Three of the final rinse spray nozzles were clogged. This was corrected.
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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:
One final rinse spray nozzle was clogged on the dishwash machine. This was corrected.
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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-Gazebo
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Violation:
There were a few ceramic trays that were soiled on top of the cold holding unit.
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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.:
27
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Site:
Galley-Deck 5 Bakery
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Violation:
The detergent dispenser was soiled on the inside with a black slimy substance.
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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.:
27
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Site:
Galley-Deck 5 Hot Galley Starboard Grill Section
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Violation:
Grooved griddle #50010 was soiled with grease inside the drip tray housing.
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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.:
28
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Site:
Buffet-Horizon Court Port
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Violation:
There were a few bowls stacked wet and out for service.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Buffet-Omelet Station
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Violation:
There was no handwash sink at the omelet station. The closest handwash sink was greater than 25 feet away in the dishwash area and accessible through a closed door.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
29
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Site:
Buffet-Omelet Station
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Violation:
There was no handwash sink at the omelet station. The closest handwash sink was greater than 25 feet away in the dishwash area and accessible through a closed door.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
29
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Site:
Buffet-Mess
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Violation:
The left handwash station at the buffet entrance was not working.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Buffet-Omelet Station
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Violation:
There were carpet mats on the deck at the omelet station. These mats were soiled with food debris.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Buffet-Omelet Station
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Violation:
There were carpet mats on the deck at the omelet station. These mats were soiled with food debris.
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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:
Buffet-Gazebo
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Violation:
The bulkhead tile at the starboard entrance to the Gazebo 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:
Buffet-Horizon Court Starboard and Port
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Violation:
The wood trims on the bulkheads were 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:
Galley-Deck 5 Bakery
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Violation:
The detergent hose and electrical lines for the undercounter dishwash machine were draped across the deck. This was corrected.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Deck 5 Bakery
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Violation:
There was an adhesive strip on the bulkhead above dough divider #51106.
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Recommendation:
Remove the adhesive strip.
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Item No.:
33
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Site:
Galley-Deck 5 Pastry
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Violation:
The detergent hose and electrical lines for the undercounter dishwash machine were draped across the deck. This was corrected.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was recessed and missing grout in front of griddle #40003 and 40002.
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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-Fresh Meat Store 4724
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Violation:
The deck was soiled with dried blood.
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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.:
34
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Site:
Galley-Deck 6 Fruit Pantry
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Violation:
There was a leak at the handle of the handwash station. This was corrected.
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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-Deck 5 Port Dishwash
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Violation:
The was a leak at the supply line at the conveyor dishwash.
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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-Deck 5 Starboard Garde Manger
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Violation:
There was a leak from the access panel of the undercounter dishwash.
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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.:
38
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Site:
Galley-Hamburger Grill Pantry
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Violation:
A squeegee was stored on the deck behind the ice machine.
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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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Item No.:
41
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Site:
Galley-Sabatinis
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Violation:
There was no way to exit the crew restroom without bare hand contact with the 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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