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Item No.:
02
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Site:
Medical-Gastrointestinal Illness Log
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Violation:
The log did not list a column for use of antidiarrheal medication.
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Recommendation:
Ensure that antidiarrheal medications are not sold or dispensed to passengers or crew members except by designated medical staff. A yes/no entry for antidiarrheal medications, sold or dispensed at medical, shall be recorded on the gastrointestinal illness surveillance log.
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Item No.:
06
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Site:
Potable Water-Engine Room
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Violation:
At the aft potable water bunkering chlorine station, the chlorine residual halogen analyzer read 3.45 ppm. The inspector's measurement was 4.78 ppm and the staff's measurement was 3.33 ppm. A third measurement was taken with another test kit and it read 4.98 ppm.
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Recommendation:
Ensure secondary standards are available to calibrate the test kit, or send it to a certified company for calibration.
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Item No.:
06
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Site:
Potable Water-Engine Room
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Violation:
At the aft potable water bunkering chlorine station, the chlorine residual halogen analyzer read 3.45 ppm. The inspector's measurement was 4.78 ppm and the staff's measurement was 3.33 ppm. A third measurement was taken with another test kit and it read 4.98 ppm.
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Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is conducted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Hood Cleaning Systems
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Violation:
It was unclear if the backflow prevention devices on the potable water lines supplying the hood cleaning systems were appropriate.
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Recommendation:
Ensure that a valve is not located downstream from the atmospheric vacuum breakers installed on the supply lines or install continuous pressure type devices.
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Item No.:
08
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Site:
Buffet-Windjammer Beverage Stations
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Violation:
The backflow prevention device on the potable water lines supplying the juice machines at the port and starboard stations was a device specifically made for carbonators.
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Recommendation:
Ensure appropriate backflow prevention devices are installed.
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Item No.:
08
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Site:
Potable Water-Deck 1 Forward Potable Water Hose Locker
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Violation:
The lettering on the potable water hoses inside this locker was worn. Also, the plastic potable water labels that were attached to the end of the hoses were damaged.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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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 soda spray guns and the coffee machines as being protected by a backflow prevention device. It did not list the type of backflow prevention device.
The program also listed N/A for the hair salons. The backflow prevention devices on the potable water lines supplying the hair salons were Watts N9.
Finally, the steam generator was not listed on the program. This connection was protected by an appropriate backflow prevention device.
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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:
Swimming Pool-Forward Pool
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Violation:
On September 27, there was a fecal accident in the pool. It was a loose stool. The records indicated that the pool water was chlorinated to 9.8 ppm for 180 minutes. This had a CT value of 1764.
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Recommendation:
Ensure that a fecal accident response procedure, which meets or exceeds the procedure provided in annex 13.11, is documented and available for review during inspections.
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Item No.:
10
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Site:
Swimming Pool-
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Violation:
The shepherd's hook was not located in a prominent location.
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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.:
16
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Site:
Buffet-Time As a Public Health Control Plan
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Violation:
The time as a public health control plan stated that items in cold storage were on temperature control. However, both omelet undercounter refrigeration units, unit 11-10 and unit 11.14 were labeled for time control.
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Recommendation:
Ensure the time as a public health control plan reflects the service in the buffet.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
A bad seal on the combination oven was causing an excessive amount of steam to escape.
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Recommendation:
Ensure that food 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-Soup Station
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Violation:
The finish on the faucet for kettle 3 was chipping and peeling.
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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-Sauce Station
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Violation:
The in-use stirring paddle was damaged at the end, creating an opening in the long handle and 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:
Bar-Main Pool Bar
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Violation:
The insulation inside the technical compartment under the speed rail was 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.:
22
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Site:
Galley-Dishwash
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Violation:
The mounted temperature measuring device for the final sanitizing rinse for the conveyor type dishwash machine was not working. The device read 140° F for the final rinse. When measured with the inspector's thermometer, the final rinse was 167.9° F.
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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:
Galley-Dishwash
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Violation:
The transit time for the rack type dishwash machine was not on the data plate.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse pressure of the left dishwash machine was 35 psi. The manufacturer's data plate stated the machine should operate at 20 psi, plus/minus 5 psi.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse pressure of the left dishwash machine was 35 psi. The manufacturer's data plate stated the machine should operate at 20 psi, plus/minus 5 psi.
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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.:
23
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Site:
Galley-Bell Box
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Violation:
The wash temperature of the in-use hood type dishwash machine was measured at 135° F. This was also the reading on the digital display for the machine. The manufacturer's data plate stated the minimum wash temperature should be 150° F. The final rinse sanitizing temperature was 170° F.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74°C (165°F); (2) For a stationary-rack, dual-temperature machine, 66°C (150°F); (3) For a single-tank, conveyor, dual-temperature machine, 71°C (160°F); or (4) For a multitank, conveyor, multitemperature machine, 66°C (150°F).
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The left dishwash machine had a final rinse temperature of 153° F, 155° F, 158° F and 153° F when measured with the inspector's thermometer. The final rinse tank had a temperature of 150° F when measured with the inspector's thermocouple. This machine was in active use at the time of the inspection.
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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.:
26
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Site:
Galley-Deck 3 Water Station
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Violation:
The inside of the upper compartment of the ice machine was slightly corroded. Also, the inside plastic cover had been repainted and was starting to flake.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
28
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Site:
Galley-Soup Station
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Violation:
The lid for kettle 5 was stored on the deck between the kettle and the bulkhead. The lid was taken to the potwash immediately.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Bar-Coffee Bar
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|
Violation:
The temperature of the hot water at the handwash sink was 80° F.
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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.:
30
|
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Site:
Buffet-Windjammer Carving Station
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|
Violation:
The two handwash stations did not have a "WASH HANDS OFTEN" sign posted.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Food Service General-Decks & Coving
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Violation:
There were numerous sites throughout the food service areas where coving was missing or not installed properly. These areas included under the work counters in the galleys (along the stainless steel deck/tile juncture), along the bulkheads behind the tilting kettles and along the coaming/deck junctures at the tilting kettles.
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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:
Food Service General-Decks
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Violation:
There were areas throughout the galleys and food preparation areas where the deck tile grouting was cracked or missing.
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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-Butcher Shop
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Violation:
The door frame and brackets for the door into the butcher shop were heavily corroded. The corrosion ate through the door creating holes into the door and the bulkhead. Both of these features made 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:
Galley-Butcher Shop
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Violation:
The door frame and brackets for the door into the butcher shop were heavily corroded. The corrosion ate through the door creating holes into the door and the bulkhead. Both of these features made cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
|
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Site:
Galley-Soup Station
|
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Violation:
The profile strip behind kettle 1 had peeling sealant.
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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-Cold Pantry
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Violation:
The frame of the entrance door was corroded at the latching pin insert. This caused a hole leading to the void space in the bulkhead. Also, the slot for the dead bolt insert was not sealed at the bottom which lead to a void space in 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:
Galley-Dishwash
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Violation:
There were two holes in the deckhead above the control panel of the conveyor type dishwash machine.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Pantry-Johnny Rockets
|
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Violation:
There was an unsealed pipe penetration in the bulkhead behind the ice machine.
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Recommendation:
Seal the penetration.
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Item No.:
34
|
|
Site:
Galley-Sauce Station
|
|
Violation:
There was a severe leak at the handwash station drain line. Also, the basin was slow to drain and almost overflowed when used.
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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
|
|
Site:
Provisions-Dry Stores 3
|
|
Violation:
The light intensity was less than 110 lux at a distance of 75 centimeters above the deck in the back right and left corners.
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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.:
37
|
|
Site:
Galley-Roast Station
|
|
Violation:
Condensate had collected on the deckhead hatch for the fire safety door shutoff above combination oven 2.
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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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Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Condensate had collected 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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Item No.:
37
|
|
Site:
Galley-Sauce Station
|
|
Violation:
Condensate had collected on the deckhead above the tilting pans.
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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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Item No.:
39
|
|
Site:
Buffet-Dirty Dish Drop Off
|
|
Violation:
A few small flies were around the garbage bins at the drop-off area.
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|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Pantry-Officer's Mess
|
|
Violation:
There were two small flies in the dishwash area of the pantry.
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|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Buffet-Market Place Beverage Station
|
|
Violation:
There were seven small flies around the juice machine.
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|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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