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Item No.:
06
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Site:
Potable Water-Bunkering Record
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Violation:
The vessel did not have a copy of the most recent microbiological report from the port of San Juan. The vessel was not collecting the port shore side water and analyzing it for the presence of E.coli.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
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Item No.:
08
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Site:
Buffet-Beverage Station
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Violation:
There was no backflow prevention device for the potable water line supplying the juice machine.
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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:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the type and number of backflow prevention devices in each area, but it did not list the connection that the devices protected.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water connection to the sink in the hair salon was not protected by a backflow prevention device. The spray hose reached below the flood rim level of the sink. This connection was not listed in the cross-connection control program.
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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:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water connection to the sink in the hair salon was not protected by a backflow prevention device. The spray hose reached below the flood rim level of the sink. This connection was not listed in the cross-connection control program.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water connection to the sink in the hair salon was not protected by a backflow prevention device. The spray hose reached below the flood rim level of the sink. This connection was not listed in the cross-connection control program.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were no backflow prevention devices on any of the potable water connections to the EVAC toilets. These connections were not listed in the cross-connection control program.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were no backflow prevention devices on any of the potable water connections to the EVAC toilets. These connections were not listed in the cross-connection control program.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The reduced pressure zone assembly backflow prevention devices were not tested annually.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water connections to the deck taps were not listed in the cross-connection control program. These connections were protected with appropriate backflow prevention devices.
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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.:
08
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Site:
Potable Water-Deck 7 Portside Aft
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Violation:
There was no backflow prevention device on the potable water line supplying the deck tap below boat station #10.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses
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Violation:
The potable water bunkering hoses were not labeled "POTABLE WATER ONLY" at both connecting ends. Additionally, there was a short piece of green plastic hose attached to a bunkering hose that did not appear to be made of a safe, easily cleanable material.
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Recommendation:
Ensure that all hoses, fittings, water filters, and appurtences used for connection with the bunkering of potable water are constructed of safe, easily cleanable materials.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses
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Violation:
The potable water bunkering hoses were not labeled "POTABLE WATER ONLY" at both connecting ends. Additionally, there was a short piece of green plastic hose attached to a bunkering hose that did not appear to be made of a safe, easily cleanable material.
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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.:
16
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Site:
Galley-Hot Galley
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Violation:
The temperature of the cooked chicken inside the hot holding unit was measured at 130° F. The food was in this unit for about an hour. The ambient air temperature of the unit was above 140° F. The food was removed for reheating. The temperature of all other foods inside this unit was above 140° F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-
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Violation:
There were no side shields for the hot buffet stations. Passengers were lined up within 1 meter of the food display.
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Recommendation:
Install side shields.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The sliced bread was not located under a sneezeguard at the buffet station. This was corrected.
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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-Crew Mess
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Violation:
There was no side shield at the hot food buffet station. Crew members were lined up within 1 meter of the food display.
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Recommendation:
Install a side shield.
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Item No.:
21
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Site:
Buffet-
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Violation:
There was raw, exposed wood inside the technical compartments of the cold buffet stations.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Columbus Bar
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Violation:
There was an open void inside the back of the technical compartment for the ice bin sink.
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Recommendation:
Close the void space.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The wash and final rinse gauges for the warewash machine were not working.
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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.:
28
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Site:
Buffet-Beverage Station
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Violation:
The drain line for the ice machine drained into a bucket.
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Recommendation:
Ensure that all drain lines from warewashing sinks or machines drain through an air-gap or air-break to a drain or scupper.
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Item No.:
28
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Site:
Food Service General-Ice Machines
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Violation:
Per the engineer, the upper compartments of the ice machines were only cleaned with a cleaning chemical and then rinsed. Per manufacturer's instructions, the ice machines were to be cleaned and sanitized.
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Recommendation:
Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
28
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Site:
Buffet-Crew Mess
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Violation:
The plastic silverware at the buffet station was stored in a manner that allowed contamination of the food contact end of the silverware.
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Recommendation:
Ensure that single-service and single-use articles are kept in the original protective package or stored by using other means that afford protection from contamination until used.
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Item No.:
28
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Site:
Buffet-Officer's Mess
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Violation:
The drain line for the bain marie unit drained into a bucket inside the technical compartment.
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Recommendation:
Ensure that all drain lines from warewashing sinks or machines drain through an air-gap or air-break to a drain or scupper.
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Item No.:
30
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Site:
Preparation Room-
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Violation:
The soap dispenser at the handwash station was not working. This was corrected.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Buffet-Beverage Station
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Violation:
There was a hole around the bulkhead pipe penetration behind the ice machine.
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Recommendation:
Close the hole.
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Item No.:
33
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Site:
Food Service General-Deckheads
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Violation:
There were open seams along the deckhead and deckhead/bulkhead junctures in the food preparation areas.
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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-Decks
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Violation:
There was no coving at the deck/bulkhead and deck/equipment junctures at the waiter stations, bars and bar pantries.
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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:
Galley-Potwash
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Violation:
There was a two inch lip at the threshold in the potwash area that 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:
Galley-Potwash
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Violation:
There was recessed grout along the deck/bulkhead juncture.
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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.:
36
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Site:
Bar-Columbus Bar
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Violation:
There was an insufficient amount of light on either side of the tall refrigerator located next to the bar entrance.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensate dripping from the inside, top of refrigeration unit 19 onto a tray. There was no food inside this refrigerator.
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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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