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Item No.:
01
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Site:
Medical-
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Violation:
Much of the data was incorrect in the 24-hour prior to arrival report made on 10/16/2009. The incorrect data included the dates, embarkation port, disembarkation port, next US port, passengers illness count and crew illness count. According to the nurse, the reason for most of the incorrect data was due to the fact that they were having difficulty making the report.
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Recommendation:
Ensure that the 24-hour reports are accurate.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The free chlorine during bunkering was tested at 0.43 ppm. The vessel's test kit showed 0.33 ppm. A later test showed above 2.20 ppm while the dosing analyzer showed 0.9 ppm.
According to the engineer manual adjustments had to be made to the stroke for the pump to keep the free chlorine residual at 2.0 ppm or greeater. It was not clear how the dosing could be done with the analyzer as it did not appear to be properly calibrated at the time of the inspection.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Deck 7 and Deck 11 Whirlpool Technical Rooms
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Violation:
The potable water lines for filling the whirlpool compensation tanks were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Bunkering and Production
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Violation:
There were days when the first reading showing a free chlorine residual of 2.0 ppm or greater was more than 30 minutes after the start of bunkering or production. On 10/14/2009 and 10/07/2009 there was a 4-hour test that was not conducted to test for free chlorine during production.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-Bunkering and Production
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Violation:
There were days when the first reading showing a free chlorine residual of 2.0 ppm or greater was more than 30 minutes after the start of bunkering or production. On 10/14/2009 and 10/07/2009 there was a 4-hour test that was not conducted to test for free chlorine during production.
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Recommendation:
Ensure that the halogen residual is adjusted to 2.0 ppm or greater within 30 minutes of the start of the bunkering process.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
There was a black hose connected to a large diameter potable water line in compartment 7. This connection was not fitted with a backflow prevention device. In this same compartment there was a small diameter potable water line that was fitted with two double check valves with intermediate vents. The line was traced to compartment 8 where it was connected to a chamber that was part of the wastewater treatment system that combined black and grey water. Next to the chamber there was a technical water hose connection. According to the engineers, technical water could not be used because that system required a large amount of water and there was not sufficient capacity if technical water was to be used.
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Recommendation:
Ensure that the compartment seven hose connection is properly protected with the appropriate backflow prevention device. Disconnect the potable water line to the grey/black water chamber in compartment 8. Use technical water for this system.
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Item No.:
10
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Site:
Swimming Pool-Deck 11
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Violation:
The depth markers were not visible from the deck and from inside the pool.
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Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool. Ensure that depth markers are labeled in feet or meters, or both,. Additionally, ensure that depth markers are installed for every 1 m (3 feet) in change of depth.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
There were no records of the weekly inspections for the cartridge filters.
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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.:
10
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Site:
Whirlpool/Spa-
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Violation:
There were no records of the weekly inspections for the cartridge filters.
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Recommendation:
Ensure that cartridge or canister-type filters are inspected at least weekly for cracks, breaks, damaged components, and excessive organic material accumulation.
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Item No.:
19
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Site:
Buffet-Deck 6 Port and Starboard Aft Service Lines
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Violation:
Food items displayed at the front of the counter on trays were not fully under the sneeze shield.
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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.:
19
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Site:
Buffet-Palms Cafe
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Violation:
The sneeze shields did not fully protect foods displayed at the front of the service counter.
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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.:
19
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Site:
Buffet-
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Violation:
Foods displayed at the front of the service line were not protected by the sneeze shield.
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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:
Buffet-Deck 6 Port and Starboard Aft Service Lines
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Violation:
There were open seams around the base counter individual piece joints and at the counter top and base junctures.
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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-Deck 6 Port and Starboard Aft Service Lines
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Violation:
The painted surfaces of the base units were 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:
Food Service General-Equipment
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Violation:
Numerous pieces of galley equipment (both fixed and portable) had missing fasteners, broken hinges, open seams, and other features making them difficult to maintain and clean.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) 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:
Food Service General-Equipment
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Violation:
Numerous pieces of galley equipment (both fixed and portable) had missing fasteners, broken hinges, open seams, and other features making them difficult to maintain and clean.
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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:
Food Service General-Equipment
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Violation:
Numerous pieces of galley equipment (both fixed and portable) had missing fasteners, broken hinges, open seams, and other features making them difficult to maintain and clean.
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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:
Food Service General-Equipment
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Violation:
Numerous pieces of galley equipment (both fixed and portable) had missing fasteners, broken hinges, open seams, and other features making them difficult to maintain and clean.
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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-Fish Prep
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Violation:
The left combination oven window glass seal was torn.
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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-Wait Stations
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Violation:
The laminate material on the doors and door frames was worn and 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.:
21
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Site:
Galley-Fish Prep
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Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) 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:
Galley-Fish Prep
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Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
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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:
Galley-Fish Prep
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Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
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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-Palms Cafe
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Violation:
There was no ventilation hood above the counter top combination oven. Excess steam was coming from the oven door and collecting on the deckhead and air duct above.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) 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:
Galley-Palms Cafe
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Violation:
There was no ventilation hood above the counter top combination oven. Excess steam was coming from the oven door and collecting on the deckhead and air duct above.
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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.:
27
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Site:
Galley-Grill Area
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Violation:
The top of the combination oven 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:
Room Service-Pantry
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Violation:
Cleaned tea pots were not stored inverted to drain and several of the pots had water in them.
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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.:
28
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Site:
Room Service-Pantry
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Violation:
Cleaned tea pots were not stored inverted to drain and several of the pots had water in them.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-Fish Prep
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Violation:
The crew toilet door did not close tightly.
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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-
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Violation:
Except for the Avon and Spey Galley and the Pub Bar Pantry, there were numerous broken, cracked, and missing deck tiles as well as missing or recessed grout in all galleys and food service pantries.
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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-Deck 6 Port and Starboard Service Lines
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Violation:
The deck/counter junctures in this area were not fully coved. Some attempt had been made to cove these areas with a silicone material.
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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:
Buffet-Deck 6 Port and Starboard Service Lines
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Violation:
The deck/counter junctures in this area were not fully coved. Some attempt had been made to cove these areas with a silicone material.
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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-Deck 6 Port and Starboard Service Lines
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Violation:
The deck/counter junctures in this area were not fully coved. Some attempt had been made to cove these areas with a silicone material.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Fish Prep
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Violation:
There was a hole in the bulkhead on the right side of the broiler oven.
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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-
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Violation:
The decks under work counters were damaged and soiled.
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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:
Food Service General-
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Violation:
The decks under work counters were damaged and 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:
Food Service General-
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Violation:
The decks under work counters were damaged and soiled.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
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Site:
Buffet-Avon and Spey
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|
Violation:
The carpet immediately outside the pass thru doors to the galley (passenger side) was soaked with water. Water was pooled on the deck just inside the doors (galley side).
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|
Recommendation:
Ensure that staff do not pour water onto the interior deck to prevent pooled water from soaking the adjacent carpet.
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Item No.:
33
|
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Site:
Buffet-Staff Mess
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|
Violation:
The deck below the service counter was 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:
Buffet-Staff Mess
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Violation:
The deck/bulkhead juncture below the service counter 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:
Bar-Neptune
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Violation:
The deck/counter junctures were 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-Lido
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Violation:
The deck/bulkhead junctures were 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.:
36
|
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Site:
Galley-Pastry
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|
Violation:
The stacked oven interior lights were not operating.
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|
Recommendation:
Repair the stack oven interior lights.
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Item No.:
37
|
|
Site:
Galley-Fish Prep
|
|
Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
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|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Fish Prep
|
|
Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
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|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
|
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Site:
Galley-Fish Prep
|
|
Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
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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-Fish Prep
|
|
Violation:
There was excessive steam coming from around the front seals of the combination oven doors. Condensate was forming on the hood rim above and dripping onto the deck below.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
|
Site:
Galley-Palms Cafe
|
|
Violation:
There was no ventilation hood above the counter top combination oven. Excess steam was coming from the oven door and collecting on the deckhead and air duct above.
|
|
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 Line
|
|
Violation:
Excessive steam was coming from the bain marie and collecting on the over shelf and deckhead above. Condensate was dripping onto the counter surfaces below. No food was in the unit at the time and no condensate was observed dripping into the bain marie pans.
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|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
Excessive steam was coming from the bain marie and collecting on the over shelf and deckhead above. Condensate was dripping onto the counter surfaces below. No food was in the unit at the time and no condensate was observed dripping into the bain marie pans.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
Excessive steam was coming from the bain marie and collecting on the over shelf and deckhead above. Condensate was dripping onto the counter surfaces below. No food was in the unit at the time and no condensate was observed dripping into the bain marie pans.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
Excessive steam was coming from the bain marie and collecting on the over shelf and deckhead above. Condensate was dripping onto the counter surfaces below. No food was in the unit at the time and no condensate was observed dripping into the bain marie pans.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was excessive steam coming from the counter top combination oven and collecting on the deck head above. There was no ventilation hood above this unit.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was excessive steam coming from the counter top combination oven and collecting on the deck head above. There was no ventilation hood above this unit.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was excessive steam from the bain marie. The ventilation system was not pulling the steam and condensate was collecting on the deckhead, vent hood rim, and the air conditioning ducts above.
|
|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was excessive steam from the bain marie. The ventilation system was not pulling the steam and condensate was collecting on the deckhead, vent hood rim, and the air conditioning ducts above.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Line
|
|
Violation:
There was excessive steam from the bain marie. The ventilation system was not pulling the steam and condensate was collecting on the deckhead, vent hood rim, and the air conditioning ducts above.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
