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Item No.:
05
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Site:
Potable Water-Far Point Halogen Analyzer
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Violation:
Staff was not able to properly demonstrate the testing and calibrating of the far point halogen analyzer. The analyzer reading was 0.9 ppm. When tested the by the inspector, the reading was 0.82 ppm. When tested by staff, the reading was 0.24 ppm. When testing the far point, the staff member used the high range cell with one powder pillow and read the sample in the low range mode. This caused his reading to be inaccurate.
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Recommendation:
Ensure that staff in charge of operating the far point halogen analyzer are familiar with the operation of the equipment that is used.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The halogen residual and pH test were not conducted on the shore-side water supply before starting the bunkering process.
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Recommendation:
Ensure that a halogen residual and pH test are conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections. 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 cross-connection control program listed the potable water connections to the passenger showers and toilets with Watts S8 backflow prevention devices. The connections were protected by Oras devices.
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Recommendation:
Ensure that the cross-connection control program indicates the devices installed onboard.
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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 potable water connections to dialysis with CA 296 backflow prevention devices. These devices were double check valves with intermediate vents. The connections were protected by SOCLA BA 2760 reduced pressure zone backflow assemblies. These devices need to be tested annually.
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Recommendation:
Ensure that the cross-connection control program indicates the devices installed onboard. 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-
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Violation:
The restroom on deck 7 near the Zapphiro Bar had a deck tap with a threaded nozzle. The connection was not protected with a backflow prevention device. The threaded nozzle was removed.
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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 cross-connection control program listed the potable water connections to the bucket fill stations in the pantries as Watts N9 backflow prevention devices. The connections were protected by Watts B969 devices.
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Recommendation:
Ensure that the cross-connection control program indicates the devices installed onboard.
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Item No.:
08
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Site:
Potable Water-Forward Pool Machinery Room
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Violation:
The cold potable water supply line had a hose connected to it with no backflow prevention device.
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Recommendation:
Ensure that backflow prevention devices are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The chlorine residual level in the pool was 7.2 ppm. The pool was immediately closed. A staff member was not able to properly demonstrate the testing for the chlorine residual. When testing the aft pool, he used the low range cell and read the sample in the high range. This caused his reading to be 3.0 ppm which was inaccurate.
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Recommendation:
Ensure that personnel taking measurements of the halogen levels in the pools are properly trained on the equipment that they are using. Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools. Ensure that staff in charge of operating the swimming pools are familiar with the operation of the equipment that is used.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-Aft Whirlpool
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Violation:
The chlorine residual level in the aft whirlpool was 1.5 ppm. The whirlpool was closed immediately. A staff member was not able to properly demonstrate testing in the high range. When testing the aft whirlpool, he used the high range cell with one powder pillow and read the sample in the low range mode. This caused his reading to be 3.4 ppm which was inaccurate.
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Recommendation:
Ensure that personnel taking measurements of the halogen levels in the pools are properly trained on the equipment that they are using. Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm). Ensure that staff in charge of operating the whirlpools are familiar with the operation of the equipment that is used.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The forward pool water was extremely cloudy. The main drain was not able to be seen from the deck.
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Recommendation:
Ensure that the re-circulated swimming pool's water flow rates, pH, alkalinity, and clarity is monitored and adjusted as recommended by the manufacturer and to maintain optimum public health protection.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward & Aft Pool
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Violation:
The shepherd's hook was not located in a prominent location at either pool. This was corrected.
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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.:
13
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Site:
Food Service General-Dishwash Machines
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Violation:
The dishwash machines were installed with an Opti-Rinse system. Staff members were unaware of the procedures for checking the final rinse nozzles.
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Recommendation:
Ensure staff members are knowledgeable on the use of the Opti-Rinse system.
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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 "food in hot holding as back-up with a 4 hour label if temperature was not achievable".
The service times for the coffee station were longer than 4 hours. Discard labels were placed on the milk containers. However, there was no mention of discard labels on the time as a public health control plan.
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Recommendation:
Ensure the hot holding unit is designated as either on temperature control or on time control. The unit can not be designated as both.
Ensure the time as a public health control plan reflects the service in the buffet.
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Item No.:
16
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Site:
Galley-Deck 6 Time as a Public Health Control Plan
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Violation:
There was a container of seafood salad inside the glass refrigerators in the garde manger. Per the time control plan, these units were on time control. Per staff, the units were on temperature control until service time when the units would be on time control.
In the pantry, the bulk milk was on time control but not included on the time control plan.
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Recommendation:
Ensure the glass refrigerators are designated as either on temperature control or on time control. The units can not be designated as both.
Ensure the time as a public health control plan reflects the service of the deck 6 galley.
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Item No.:
17
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Site:
Provisions-
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Violation:
The parasite destruction letter from the supplier did not list the specific species of fish.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Buffet-Petty Officer's Mess
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Violation:
The breads and tongs were 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. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
21
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Site:
Galley-Deck 6 Hot Galley
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Violation:
There was an insufficient amount of space between the backs of the tilting kettle and the grooved grill for cleaning purposes.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Four Seasons
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Violation:
There were openings around the electrical wire penetrations inside the technical compartment under the grills.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There were openings around the electrical wire penetrations inside the technical compartment under the grills. This was corrected.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There was an insufficient amount of space between the countertops and the tilting kettles for cleaning purposes.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Buffet-Portside Buffet
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Violation:
There was a seam along the bulkhead and fryer juncture.
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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-Potwash
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Violation:
There was debris inside the sanitize compartment of the 3-compartment sink.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
There was an excessive amount of soap inside the potwash machine at the completion of the cycle.
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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.:
26
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Site:
Galley-Deck 6 Ice Machine
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Violation:
There was a pink slimy substance inside the food-contact areas of the upper compartment of the ice machine.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
29
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Site:
Preparation Room-Potwash
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Violation:
There was a plastic container inside the handwash sink.
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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.:
30
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Site:
Galley-Deck 6 Bar Pantry
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Violation:
There was no "WASH HANDS OFTEN" sign at the handwashing sink.
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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.:
30
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Site:
Buffet-Portside Buffet
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Violation:
There was no "WASH HANDS OFTEN" sign at the handwashing sink near the grooved grills.
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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:
Other-Shanghai Dining
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Violation:
The deck/counter juncture was not coved at the waiter station.
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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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