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Item No.:
02
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Site:
Medical-
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Violation:
The medical department could not find the shipping containers or labels for said containers.
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Recommendation:
Ensure that the proper shipping containers and labels are maintained by the medical staff.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
There were a few days where the first recorded halogen test was conducted more than 30 minutes from the start of bunkering.
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Recommendation:
Ensure that the first recorded halogen test indicating 2 ppm is conducted within 30 minutes of the start of bunkering.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The monthly bacteriological samples were taken at the same location every month.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Mooring Station
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Violation:
The air gap for the technical fill line was not twice the diameter of the delivery pipe.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-
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Violation:
The technical water lines and the potable water lines were striped with the same color blue in the engine room.
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Recommendation:
Ensure that technical water lines are marked a different color than the potable water lines.
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Item No.:
08
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Site:
Swimming Pool-Promenade Deck Pool Room
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Violation:
A hose with a nozzle was located in the pool technical room next to a potable water tap. There was no continuous backflow prevention device installed on the potable water tap.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Whirlpool/Spa-Serenity Jacuzzis
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Violation:
The recirculated water lines were painted blue which indicated potable water on this vessel.
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Recommendation:
Remove the blue paint from the recirculation lines of the Jacuzzis.
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Item No.:
10
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Site:
Swimming Pool-Main Pool
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Violation:
The length of rope for the floatation device was not 1/2 the width of the pool.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Whirlpool/Spa-Serenity Jacuzzis
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Violation:
There was no sign at the Jacuzzis that listed the standard safety precautions and risks.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
16
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Site:
Buffet-Deli
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Violation:
The time as a public health control plan did not list all potentially hazardous foods that were on time control.
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Recommendation:
Ensure that the time as a public health control plan lists all potentially hazardous foods placed on time control.
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Item No.:
16
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Site:
Buffet-Deli
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Violation:
The food was on time control and the service time was greater than 4 hours. There were no discard labels on the food items.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Buffet-Horizon Grill Port and Starboard
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Violation:
The self-service soup urn was not located 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.:
21
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Site:
Preparation Room-
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Violation:
Slotted fasteners were noted in the food contact area of the potato peeler, making cleaning difficult.
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Recommendation:
Replace these slotted fasteners with smooth low profile non-corroding fasteners.
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Item No.:
21
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Site:
Pantry-Disco
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Violation:
There was a hole in the stainless steel exterior of the upright refrigeration unit 4316/155, making cleaning difficult.
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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:
Galley-Forward Beverage Station
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Violation:
A few of the waiter trays were chipped exposing the metal frame underneath the plastic cover, making cleaning difficult.
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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:
Galley-Forward Hot Service Line
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Violation:
An open seam was noted between the grooved grill and the flat top 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:
Galley-Flat and Grooved Grills
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Violation:
The opening of the area for the grease traps was very narrow, making cleaning difficult.
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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:
Galley-Aft Hot Service line
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Violation:
Holes were noted in the element housing of the deep fat fryers, making cleaning difficult.
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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:
Buffet-Poolside Grill
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Violation:
There were 2 holes inside the technical compartment under the hotdog roller, making cleaning difficult.
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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:
Buffet-Deli
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Violation:
There were 2 large openings inside the technical compartment under the preparation sink, making cleaning difficult.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The rinse and final rinse curtains were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drain boards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
24
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Site:
Galley-Glasswash Area
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Violation:
Steam and water was noted coming out of the final rinse nozzles. The final rinse temperature gauge went in excess of 212°F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
29
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Site:
Galley-Potwash Area
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Violation:
Small particles of food were noted in the handwash sink for the potwash area.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Recessed grout and cracked/broken deck tiles were noted throughout the food service areas, making cleaning difficult.
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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-Bars
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Violation:
Utility/drain lines were draped close to the deck where they could obstruct cleaning.
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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:
Food Service General-Bars
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Violation:
The areas where the utility/drain lines were too close to the deck 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-Pastry Service Aft
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Violation:
A loose profile strip was noted in the pastry service aft next to the beverage station.
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Recommendation:
Re-attach the loose profile strip.
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Item No.:
33
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Site:
Other-Passenger Dining Rooms
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Violation:
The deck/cabinet juncture at some of the waiter stations was not coved.
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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:
Pantry-Empress Deck
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Violation:
There was a gap along the deckhead/bulkhead juncture behind the ice machine, making cleaning difficult.
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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-Forward Hot Service Line
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Violation:
A clogged floor drain was noted by the combination oven. Water was pooling in the scupper.
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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-Soup Area
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Violation:
A few leaking pipe connections were noted in the soup area of the hot galley.
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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-Potwash Area
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Violation:
The drain line for the handwash sink leaked water when the station was in use.
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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:
Buffet-Poolside Grill
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Violation:
The drain pipe for the hood cleaning system did not extend to the deck drain.
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Recommendation:
Ensure the drain pipe for the hood cleaning system extends to the deck drain.
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