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Item No.:
06
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Site:
Potable Water-Distribution Records
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Violation:
A few of the chart recorder charts had not been changed every 24-hours and overlapped for a few hours. For the charts dated 09 September 2008 and 25 August 2008, there was no evidence that the analyzer was calibrated. On 09 September 2008, the chart was not initialed/signed.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
There was no written documentation that the drain covers installed in whirlpools 1,2 ,5 and 6 were anti-entrapment. The units did not have an approving organization stamp and the vessel did not have a letter on board certifying that the covers meet the safety requirements outlined in ASME/ANSI A112.19.8M or an equivalent standard.
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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.:
10
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Site:
Swimming Pool-Solarium Pool
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Violation:
On days when the solarium pool is opened in sea-to-sea mode in the late evening (e.g., 2300), there is no indication on the following day that the pool is operating in sea-to-sea mode or re-circulating mode.
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Recommendation:
Recommend making a notation on the second day that the pool is operating in sea-to-sea mode from the previous day.
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Item No.:
19
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Site:
Galley-Deck 5 - Pantry Walk-in Refrigerator
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Violation:
One pan of cooked pasta was stored uncovered.
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Recommendation:
Ensure that foods are kept covered during storage.
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Item No.:
20
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Site:
Galley-Deck 5 - Beverage Station Ice Maker
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Violation:
There was loose and peeling sealant between the cuber and the ice bin.
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Recommendation:
Remove loose and peeling sealant.
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Item No.:
21
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Site:
Galley-Deck 5 - Dishwash Clean Storage
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Violation:
A few waiter trays were chipped.
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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-Deck 5 - Dishwash Clean Storage
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Violation:
A few waiter trays were chipped.
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Recommendation:
Replace damaged waiter trays.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Line
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Violation:
The center Alto-Sham upper door gasket was torn and the lower door latch did not operate properly.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Windjammer Coffee Station #5
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Violation:
The technical compartment of the juice machine was flooded with a clear liquid. This was corrected.
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Recommendation:
Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
22
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Site:
Galley-Deck 3 - Glasswash
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Violation:
The final rinse upper spray nozzles did not provide full plate surface coverage. The plate surface temperature was 163°F. The upper manifold arm was removed at the time of the inspection and the nozzles cleaned.
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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.:
25
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Site:
Buffet-Deck 2 - Service Line
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Violation:
The sanitizer wiping cloth was stored in an empty bucket and not in the prepared sanitizer solution.
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Recommendation:
Ensure that wet wiping cloths used for wiping spills from food-contact and nonfood-contact surfaces of equipment are stored in the chemical sanitizer.
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Item No.:
26
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Site:
Galley-Deck 5 - Panry Pass-thru Refrigerator #230
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Violation:
Condensate was pooled on the top shelf. No foods were stored in the unit at the time.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Other-Deck 5 - Cafe Promenade
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Violation:
The floor or the technical space below the boxed soda syrup racks 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.:
27
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Site:
Buffet-Windjammer Coffee Station #5
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Violation:
The exterior of the large, previously cleaned coffee maker 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.:
27
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Site:
Buffet-Beverage Station Ice Machine
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Violation:
The side of the ice cuber 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.:
28
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Site:
Galley-Deck 5 - Dishwash Clean Storage
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Violation:
A few of the plate covers were stacked wet.
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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:
Galley-Deck 3 - Sauce and Soup Stations
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Violation:
The water temperature at the three starboard handsinks in this area was 88°F. There were other handsinks in the area (port) with the required hot water. This was corrected at the time of the inspection.
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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.:
29
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Site:
Buffet-Deck 2 - Soiled Drop-off
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Violation:
The water temperature at the handsink was 88°F. This area was not in active use at the time. This was corrected at the time of the inspection. This handsink and the three handsinks in the deck 3 main galley above were served by the same plumbing line.
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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.:
29
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Site:
Buffet-Windjammer Buffet Line 1 and Line 4
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Violation:
Both the port/forward and starboard/forward handwash stations had water temperatures in excess of 125°F. The buffet was not open to passengers. The cold water line had been shut off while trying to adjust the hot water temperature for the deck 3 and crew galleys. This was corrected.
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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.:
29
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Site:
Galley-Handwash Stations
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Violation:
Three of the handsinks had water temperatures in excess of 125 °F. The cold water line had been shut off while trying to adjust the hot water temperature for the deck 3 galley and crew galley handsinks. This was corrected.
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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:
Galley-Deck 5 - Hot Line
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Violation:
The decks below the baine marie and opposite work counter adjacent to the pizza oven were 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-Flat Grill #1001
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Violation:
There was a loose profile strip the equipment/bulkhead juncture behind flat grill.
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Recommendation:
Secure the profile strip.
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Item No.:
36
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Site:
Preparation Room-Deck 1- Butcher Shop
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Violation:
The lighting level at the back of the meat saw and at the adjacent work counter was not the required 220 lux.
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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:
Pantry-Deck 2 - Ice Station 2784
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Violation:
The lighting level at the back and left side of the ice machine was not the required 110 lux.
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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.:
41
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Site:
Children Area-Girl's Bathroom
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Violation:
One of the toilets did not have a child-sized seat.
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Recommendation:
Ensure that a child-size toilet is installed.
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