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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The type of backflow prevention devices for some crew cabin showers were not listed, only the quantity.
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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-Cross-Connection Control Program
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Violation:
The hose for the pulper wash had the location listed as the garbage room. The pulper was in the crew galley. Also, the device was listed as a non-continous pressure device, the potable water line was protected by a continuous pressure device.
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Recommendation:
Ensure the correct location and type of device is given for the hose connection.
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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 the connections to the potable water system as being protected by non-continuous devices in the following areas: combination ovens in the crew galley, foot baths, carbonators, juice machines, beverage dispensers and spray hoses over sinks. These connections were all protected by continuous pressure devices.
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Recommendation:
Ensure the correct type of device is listed for each cross-connection.
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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 backflow prevention devices by location or type of connection. It was only a list of devices used.
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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.:
10
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Site:
Whirlpool/Spa-
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Violation:
There were no drain covers on whirlpools 1, 2, 3, 4, or 5. Per the facilities manager, the covers were taken off the night before for cleaning. However, the whirlpools were re-filled, chlorinated and netted ready to be open. Also one suction fitting on whirlpool 3 was broken and whirlpool 4 was missing a suction fitting.
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Recommendation:
Install drain covers.
Replace broken or missing suction fittings.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The time control plan flow needed adjustment to clearly show when time control began.
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Recommendation:
Ensure the time control plan reflects the service operation.
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Item No.:
16
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Site:
Galley-Deck 5
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Violation:
There was no monitoring of the cooling of hot pasta to be used for pasta salad. There was pasta salad in the blast cooler that was being monitored.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Starboard Soup Station
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Violation:
The sneeze guard did not adequately protect the soup.
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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-Mess Rooms
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Violation:
The ice dispensers required the top rim of the glass to make contact with the activation lever. There were no clean glasses near these units.
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Recommendation:
Ensure that procedures for second portions and refills are as follows: (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills. (2) Except as specified below, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
The side shield on the fruit and condiment station was inadequate.
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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-Officer's Mess
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Violation:
The covered containers of bread were not 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.:
19
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Site:
Buffet-Officer's Mess
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Violation:
The side shield on the hot station was inadequate.
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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:
Galley-Windjammer Galley
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Violation:
The blast chiller was out of order. There was a crew member working on the unit.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Staff Mess
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Violation:
The microwave fan guard panel was missing.
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Recommendation:
Replace the fan guard.
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Item No.:
21
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Site:
Food Service General-
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Violation:
A number of technical compartments in the Windjammer, bars, and galleys had difficult to clean insulation material, ribbed conduits and braided water lines. Additionally, a number of technical compartments had excessive cabling.
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Recommendation:
Ensure that cables are cut to length or are neatly bound to facilitate cleaning.
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Item No.:
21
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Site:
Food Service General-
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Violation:
A number of technical compartments in the Windjammer, bars, and galleys had difficult to clean insulation material, ribbed conduits and braided water lines. Additionally, a number of technical compartments had excessive cabling.
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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-Windjammer Starboard Coffee Station
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Violation:
The decorative wooden panels on the doors were loose.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Solarium Service
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Violation:
There was a seam along the port side of the service counter cabinet.
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Recommendation:
Seal the seam.
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Item No.:
21
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Site:
Other-Deck 4 Dining Room
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Violation:
Some of the laminate cabinet surfaces at the waiter stations were damaged.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-
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Violation:
The bottom section of the left kettle was loose.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-
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Violation:
There were a few stirring paddles that had open hollow handles.
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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:
Bar-Casino Bar
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Violation:
There was a long vertical gap in the technical compartment near the bar entrance.
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Recommendation:
Profile the gap.
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Item No.:
22
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Site:
Food Service General-
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Violation:
The warewash units had two pressure gauges. The data plate had two different values for these gauges but it was not clear which gauge was which. In some cases the gauges were labeled but not on all of the units. Additionally, it was not clear that the pressure values on the data plates were correct. The technicians for these units are to arrive on the vessel in November.
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Recommendation:
Ensure that the gauges are labeled and the pressure values on the data plates are correct.
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Item No.:
24
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Site:
Galley-Windjammer Galley
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Violation:
There was no chlorine in the sanitize bucket. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Staff Mess
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Violation:
The fans in the microwave were soiled.
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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:
Buffet-Windjammer Starboard Coffee Station
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Violation:
The ribbed conduit in the technical compartment was soiled.
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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.:
29
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Site:
Bar-Pool Bar and Casino Bar
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Violation:
There was no handwash sink at the Pool bar but there were 3 utility sinks. The handwash sink that was used by bartenders was in the pantry. The doors to the pantry were left open. The pool bar is an exterior bar.
There was no handwash sink at the Casino bar. The handwash sink used by the bartenders was in the pantry and required passage through two sets of swing doors. There was a hinged section of the bar counter over the first set of swing doors.
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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:
Bar-Pool Bar and Casino Bar
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Violation:
There was no handwash sink at the Pool bar but there were 3 utility sinks. The handwash sink that was used by bartenders was in the pantry. The doors to the pantry were left open. The pool bar is an exterior bar.
There was no handwash sink at the Casino bar. The handwash sink used by the bartenders was in the pantry and required passage through two sets of swing doors. There was a hinged section of the bar counter over the first set of swing doors.
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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:
Bar-Pool Bar and Casino Bar
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Violation:
There was no handwash sink at the Pool bar but there were 3 utility sinks. The handwash sink that was used by bartenders was in the pantry. The doors to the pantry were left open. The pool bar is an exterior bar.
There was no handwash sink at the Casino bar. The handwash sink used by the bartenders was in the pantry and required passage through two sets of swing doors. There was a hinged section of the bar counter over the first set of swing doors.
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Recommendation:
Remove hinged counter top.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were a number of areas where the deck/bulkhead and deck/counter junctures were not coved in the galleys, mess rooms, bars and pantries.
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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-Windjammer Ice Cream and Beverage Stations
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Violation:
The canvas material over these stations was difficult to clean and soiled.
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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-Windjammer Ice Cream and Beverage Stations
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Violation:
The canvas material over these stations was difficult to clean and soiled.
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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-Windjammer Ice Cream and Beverage Stations
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Violation:
The canvas material over these stations was difficult to clean and 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:
Galley-Windjammer Potwash
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Violation:
The vent cover was missing over the clean landing of the 3-compartment sink.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Windjammer Starboard Coffee Station
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Violation:
There was recessed grout under the ice machine.
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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-Chops
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Violation:
The deck grout was recessed.
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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-Deck 4 and Deck 5 Dining Rooms
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Violation:
There were numerous cracked deck tiles at the waiter stations.
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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-Deck 5 Dining Room Glass Storage
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Violation:
Dishracks were staged on the deck.
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Recommendation:
Stage dishracks off the deck.
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Item No.:
33
|
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Site:
Buffet-Staff Mess
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Violation:
The deck tiles were cracked on the service side of the buffet.
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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-Deck 5 Starboard Hot Line
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Violation:
There was a leak under the hatco box under the forward section of the line.
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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:
Other-Solarium Service
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Violation:
There were 3 overhead lights that were out of order resulting in inadequate light levels.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 5 Chemical Locker
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Violation:
The light was out resulting in inadequate light levels.
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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.:
36
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Site:
Buffet-Staff Mess
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Violation:
The light level was inadequate at the toaster station.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
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Site:
Buffet-Officer's Mess
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Violation:
The lights over the buffet side stations were not shielded or 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-
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Violation:
This galley was hot and humid.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
|
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Site:
Other-Cafe Latitude
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Violation:
There was no sign on the cleaning locker.
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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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