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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There was no backflow prevention device on the hot water line to the hair washing sinks. This was corrected.
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Recommendation:
Ensure that all cross connections to the potable water system, both cold and hot water, are protected
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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 2 vacuum breakers for each passenger cabin, one for the shower and one for the toilet. Many cabins had a third device on a hose connected at the bath tub that was not listed in the program.
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Recommendation:
Ensure that all cross-connections are listed in the cross connection control program.
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Item No.:
08
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Site:
Galley-Dishwash
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Violation:
There was no backflow prevention device on the potable water supply line for the chemical dispenser at the handwash station.
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Recommendation:
Install an appropriate backflow prevention device on the potable water supply line to the chemical dispenser.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The superhalogenation of the whirlpools was not documented. The staff member stated that it was done at the same time as backwashing and backwashing was recorded to occur for 1 hour, but there was no halogen concentration recorded.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
12
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Site:
Buffet-Portofino Buffet Locker
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Violation:
A piece of chewed gum was found on the shelf where bottles of wine were stored.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
16
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Site:
Galley-
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Violation:
Half of the upright refrigerator was designated as time control and the other half designated as temperature control.
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Recommendation:
Select one public health control for this refrigeration unit. If used for time control, ensure it is indicated on the time as a public health control plan.
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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:
Inside the galleys, there were cold-holding units that staff stated were on time control. The time as a public health control plan did not include the cold-holding units.
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Recommendation:
Ensure that the time as a pubic health control plan reflects the operations in the galleys.
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Item No.:
17
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Site:
Provisions-
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Violation:
The tuna was received frozen and served raw. The parasite destruction letter from the European supplier did not state the length of time the fish was frozen to.
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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.:
17
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Site:
Galley-Cooling Logs
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Violation:
Per staff, potatoes and pasta were cooked and cooled in ice. There was no record of this cooling in 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.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
There was a container of raw hamburger stored above a container of raw prime rib inside the walk-in cooler.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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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 areas 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.:
20
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Site:
Galley-Hot Galley
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Violation:
There were slotted fasteners inside the fryers.
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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:
Other-Pool Grill
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Violation:
There were open seams along the edges of the flat grill.
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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-Navigation Bar
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Violation:
The wooden shelves for the liquor display were damaged.
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Recommendation:
Repair or replace the shelves.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The surface plate temperature of the dishwash machine was 174° F. The final rinse temperature gauge read 255° F, indicating that the temperature gauge was not accurate.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Glasswash
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Violation:
The surface plate temperature was 158° F while the final rinse temperature gauge read 112° F, indicating the temperature gauge was not accurate. This was corrected.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The final rinse gauge on the potwash machine was not working.
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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:
Pantry-Navigation Bar
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Violation:
There was no data plate on the glasswash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
30
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Site:
Galley-Toilet
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Violation:
The door to the toilet room was not self-closing.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Food Service General-Deck Drains
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Violation:
The deck drains in the food preparation areas were corroded and had peeling paint.
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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:
Food Service General-Decks
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Violation:
There was recessed or missing deck grout in the food 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:
Preparation Room-
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Violation:
The coving under the preparation table was separating from 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:
Preparation Room-
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Violation:
The threshold to the walk-in cooler 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-Portofino Buffet
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Violation:
The deckhead ventilation covers were dusty at the buffet station.
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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-Portofino Buffet Locker
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Violation:
Bottles of wine and water were stored inside this room. There was carpet on the deck and the bulkhead was constructed of a non-hard finish.
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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-Portofino Buffet Locker
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Violation:
Bottles of wine and water were stored inside this room. There was carpet on the deck and the bulkhead was constructed of a non-hard finish.
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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-Omelet Station
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Violation:
There was no coving along the deck/counter juncture under the omelet station.
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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.:
36
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Site:
Pantry-Navigation Bar
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Violation:
There was an insufficient amount of light above the handwash 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.:
37
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Site:
Galley-Hot Galley
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Violation:
There was an excessive amount of condensation collecting on the deckhead above the combination oven.
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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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