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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
On 31 August 2012 and 19 September 2012, the free halogen residual was not recorded on the charts for several hours and no notations were made indicating any unusual events. According to the staff, it was likely that the pen was not properly placed on the chart.
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Recommendation:
Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow prevention devices did not include the plumbing connection for several testable and nontestable devices. The four testable devices listed on Deck 10 near passenger cabins did not indicate that they were for the balcony washing connections. The testable device listed on deck 11 for the bridge did not indicate that it was for the connection to the window washing system. The testable device listed for the engine room compartment 16 did not indicate that it was for the connection to the high pressure wash system. In addition, there were several listings for cabins on various decks, but the it was not indicated that these were for toilets and showers and the number of devices on each deck for each type of connection was not listed.
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Recommendation:
Ensure the plumbing connection is included for all devices on the cross-connection control program. Ensure the number of devices for the cabins are included on the program.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water tap with an attached hose near the mineralizer did not have a backflow prevention device. This was corrected.
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Recommendation:
Install a backflow prevention device.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
The automated data logging monitoring systems for free halogen and pH for all RWFs except whirlpools #1 and #3 were not fully installed. The majority of the equipment was installed and the vessel was waiting for a few more parts to complete the installation. The locations of the sample lines were correct and the parts were expected to arrive on the day of the inspection.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Dining Room-Menu Consumer Advisories
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Violation:
For the Tepannyaki, Moderno and Cagney's menus, there was a consumer advisory at the bottom of the page, but there were no asterisks by the animal-derived foods that could be served raw or undercooked. For the main dining room menu, there was no asterisk by the cold smoked salmon appetizer.
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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 the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Garden Cafe
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Violation:
There were consumer advisories at the buffet, but they were not specific to the food items that could be cooked to order and served undercooked. This included the omelet station and the cold smoked salmon.
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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 the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The undercounter refrigeration units on the service lines did not have time control labels. All of the units were indicated as time control on the plan.
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Recommendation:
Label the refrigeration units for time control.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
For the outlets that were open longer than 4 hours on a regular basis, such as the specialty dining rooms and the Blue Lagoon, the time control plan indicated to use discard labels 'if the outlet was open longer than 4 hours.'
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Recommendation:
Ensure the time control plan indicates that discard labels are to be used for all foods on time control.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
There were holes in the surface of the panel immediately behind the ice chutes of the ice dispenser, making cleaning difficult.
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Recommendation:
Ensure 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-Port Dishwash
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Violation:
The data plate on the flight-type dishwash was worn and not easily readable.
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Recommendation:
Replace the data plate with one that is easily readable.
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Item No.:
22
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Site:
Food Service General-Rack Conveyor Dishwash Machines
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Violation:
The data plate on the rack-type conveyrodishwash and glasswash machines indicated a speed in baskets per hour instead of the transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Buffet-Forward Starboard Beverage Station
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Violation:
Inside the ice chute, there was a pink material on the bottom of the white plastic surface of the upper chute.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Food Service General-Carbonator Units
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Violation:
There was a check valve between the carbonator and the brass pump on the inspected carbonators. Staff indicated that all of the carbonators had the same device installed.
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Recommendation:
Ensure only vented backflow prevention devices are used.
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Item No.:
33
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Site:
Galley-Bamboo Galley
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Violation:
There was missing and worn deck grout in the hot section of the galley.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Buffet-Bimini Grill
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Violation:
There was a leak in the technical compartment at the far end of the front counter.
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Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Staff Mess
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Violation:
The light intensity was less than 110 lux behind the ice dispenser at the beverage station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Starboard Dishwash
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Violation:
There was condensate collecting inside the hood on the clean end of the flight-type dishwash machine. Condensate was dripping from the outside edge of the hood onto the deck, but not onto the conveyor surface.
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Recommendation:
Ensure 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.:
41
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Site:
Housekeeping-Bridge Toilet Room
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Violation:
There were no signs advising users to wash their hands or to use a paper towel or tissue to open the door. This was corrected.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
41
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Site:
Housekeeping-Bridge Toilet Room
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Violation:
There were no signs advising users to wash their hands or to use a paper towel or tissue to open the door. This was corrected.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-3-5 Year Old Girls Toilet Room
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Violation:
The maximum water temperature at the handwashing sink was 125°F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43°C (110°F).
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