|
|
|
Item No.:
*
|
|
Site:
Provisions-Dry Stores Rooms
|
|
Violation:
There were a number of lines over food stores that were not identified. Per the plumber none of theses lines were wastewater lines.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Buffet-
|
|
Violation:
This galley was said not to be in use. All of the issue with items 20, 21, and 33 were also noted in this galley with the exception of soiled decks.
|
|
Recommendation:
|
|
|
Item No.:
02
|
|
Site:
Medical-Specimen Collection
|
|
Violation:
There were no clinical specimen collection containers for viral or bacterial agents. There were also no shipping containers or labels.
|
|
Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
The free halogen residual analyzer for bunkering read 2.38 ppm. The free halogen residual measured by the inspector's test kit was 0.83.
|
|
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.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Distribution Far Point
|
|
Violation:
The free halogen analyzer was reading between 0.91 and 0.94 ppm. The free halogen level measured with the inspector's test kit was 2.54, 2.34, and 2.22 ppm. The free halogen level measured with the vessel's test kit was 3.60 and 3.54 ppm. The vials used with the vessel's test kit were scratched and scored. The vials were replaced and the vessel's test kit measured 2.32 ppm.
|
|
Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution Far Point
|
|
Violation:
The daily calibration check for the chart recorder was not recorded on the chart.
|
|
Recommendation:
Ensure that the daily, manual comparison test for calibration is recorded on the chart or in a log book.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution
|
|
Violation:
There was no backup halogen pump installed at the distribution chlorination station.
|
|
Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cabins
|
|
Violation:
There were no backflow prevention devices on the shower hoses in the ten newly renovated cabins on the Premier Deck.
|
|
Recommendation:
Ensure that the vessel provides a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Whirlpool Fill Line
|
|
Violation:
There was no backflow prevention device on the fill line for the whirlpool.
|
|
Recommendation:
Ensure that the vessel provides a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program
|
|
Violation:
There was no written cross connection control program.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporators
|
|
Violation:
There were no backflow prevention devices between the evaporator and the technical water fill line.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-International Shore Connection
|
|
Violation:
There were no reduced pressure assembly devices on the international shore connections for the fire and sprinkler systems.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tanks
|
|
Violation:
There was no documentation that the interior cement coating on the potable water tanks was approved for potable water contact.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Station
|
|
Violation:
Five of the six caps for the bunkering station filling lines in the starboard bunker station were not attached to chains. One cap was facedown on the deck.
|
|
Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses. Ensure that hoses, fittings, water filters, buckets, and appurtences used for connection with the bunkering of potable water are handled and stored in a sanitary manner.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Station
|
|
Violation:
The labeling had worn off one end of an in use potable water hose in the starboard bunkering station.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Lucky Star
|
|
Violation:
A backflow prevention device was not provided at the coffee machine.
|
|
Recommendation:
Ensure that the vessel provides a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Stores Deck Near WTD 5
|
|
Violation:
The potable water line supplying a hose connection was not fitted with a backflow prevention device.
|
|
Recommendation:
Ensure that the vessel provides a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Stores Deck Near WTD 5
|
|
Violation:
The potable water line supplying a hose connection was not striped or painted blue.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Warewash Stations
|
|
Violation:
There were several pre-wash hoses that were not provided with air-gaps or backflow prevention devices in the galleys.
|
|
Recommendation:
Ensure that the vessel provides a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Free Halogen Residual
|
|
Violation:
A review of the records showed that over the past two weeks. the free halogen residuals in the swimming pools were between 0.48 and 0.54 ppm.
|
|
Recommendation:
Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools.
|
|
|
Item No.:
09
|
|
Site:
DO NOT USE (whirlpool/spa)-Free Halogen Residual
|
|
Violation:
A review of the records showed that over the past two weeks, the free halogen residuals in the whirlpools were between 0.42 and 0.45 ppm.
|
|
Recommendation:
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).
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-
|
|
Violation:
According to the records and the vessel staff, the free halogen residual in the whirlpools was measured once per day. In addition, the filters were not backwashed daily and there was no daily super chlorination.
|
|
Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day. Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing. Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
According to the records and the vessel staff, the free halogen residual in the swimming pools was measured once per day.
|
|
Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded every 4 hours during operation.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Sand Filters
|
|
Violation:
There was no monthly examination of the sand filters or core sedimentation test.
|
|
Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Anti-Entrapment Covers
|
|
Violation:
There was no documentation that the suction fitting covers were anti-entrapment.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pool Deck
|
|
Violation:
There were no shepherd's hook or flotation device with rope on the pool deck.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
There were trays of sliced cold cuts and cheese that were tested at 46-48.6°F in portable refrigeration unit P30. The thermometer in this unit registered 48°F. The food was discarded and the unit placed out of order.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
Two pans of scrambled eggs were in an oven that was not on. The eggs were tested at 84°F and had not been discarded after the breakfast service.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
The posted time control plan for cold foods showed that foods were to be cooled in the blast chiller. The blast chiller was out of order and there was no alternative methods delineated for cooling foods.
|
|
Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less. Ensure that potentially hazardous food is cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Mess Rooms General
|
|
Violation:
Side shields were not provided where crew members line up within one meter of food on display.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Main Dining Room
|
|
Violation:
Side shields were not provided where passengers lined up within one meter of food on display.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido
|
|
Violation:
The sneeze shields were too high because of the depth of the tray slides. Side shields were not provided where passengers lined up within one meter of the foods on display. This area was said not to be in use.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Lucky Star
|
|
Violation:
The paper towel dispenser was mounted over the preparation counter.
|
|
Recommendation:
Ensure that food and food prepartation surfaces are protected from contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The bottom oven compartments had exposed coils and electrical lines, making cleaning difficult.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
There was a metal scoop that had been repeatedly welded that had holes and rough surfaces. The scoop was discarded.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
The blast chiller was out of order. It was not clear how long this unit was out of order or when it would be made operational.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The condensate drains for the forward port reach-in refrigeration units (4-door, 2-door, 4-door station) pointed up. There was condensate pooled inside these units.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure that equipment compartments that are subject to acummulation of moisture becasue of conditions such as condensation are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Galley, Pantries, Bar and other Food Areas
|
|
Violation:
The food contact surfaces of equipment were difficult to clean due to exposed coils, electrical lines, gaps and other features.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Galley, Pantries, Bar and other Food Areas
|
|
Violation:
The non-food contact surfaces of equipment were difficult to clean due to limited access, holes, gaps, rough surfaces, open voids, exposed utility lines and other features. This was also noted in the technical compartments.
|
|
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The bottom panel of the tilt pan was loose, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Main Galley and Crew Galley
|
|
Violation:
The grill drip pan housings were very long and narrow and had gaps around the grease chute, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Provisions-General
|
|
Violation:
The black plastic pallets had openings and surfaces that were numerous, intricate and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Japanese Mess
|
|
Violation:
A couple of the sneeze shields were damaged, making cleaning difficult.
|
|
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The technical space of the cold station had raw wood surfaces that were absorbent and difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The dishwash machine was out of order. This area was said not to be in use.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash machine was out of order.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The water temperature gauges were not in working order.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
A few of the final rinse nozzles had erratic spray patterns.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The dishwash machine was out of order.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The cabinet under the left fryer (not used) was soiled with grease.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Main Galley and Crew Galley
|
|
Violation:
The drip pan housings for the grills were heavily soiled with grease including the grills that were not in use.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The raw wood surfaces of the cold station were soiled/stained.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There were soiled blue towels in the technical compartment of the cold station.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Rice Cooking Area
|
|
Violation:
The walk-in cooler was out of order and was used to store used refuse containers and new food storage pans.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Bar-Lido Bar
|
|
Violation:
This bar was not provided with a handwash sink. This area was said not to be in use.
|
|
Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Lucky Star
|
|
Violation:
The handwash sink did not have a mixing valve but instead had separate faucets to provide hot and cold water.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Pantry-Lucky Star
|
|
Violation:
There were areas of the deck that were rough, making cleaning difficult. The deck/bulkhead juncture was not coved.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Pantry-Lucky Star
|
|
Violation:
There were grooves between the deckhead panels and gaps between the deckhead panels and the bulkhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
|
|
|
Item No.:
33
|
|
Site:
Other-Main Dining Room
|
|
Violation:
There was carpeting on the passenger side of the buffet stations.
|
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido
|
|
Violation:
The deck/buffet juncture was not coved. This area was said not to be in use.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The cleaning locker had vinyl deck tiles that had been painted. The paint was peeling, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores Room 4
|
|
Violation:
The deck had small tiles that had grooves, making cleaning difficult. The grooves in the deck tiles were soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Refrigerated and Frozen Storage Rooms
|
|
Violation:
There were exposed electrical lines, attached equipment, exposed fasteners and other features that made the bulkheads and deckheads difficult to clean.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Storage Rooms
|
|
Violation:
The deck/bulkhead junctures were not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Cold Store Room 5
|
|
Violation:
There were broken deck tiles at the entrance inside the room.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Cold Store Room 13
|
|
Violation:
The deck in the back right corner of the room was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Area
|
|
Violation:
The deck grouting was recessed under the small kettle. Water was pooled in the recessed grout and the deck was slightly soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
The deck was soiled under the 3-compartment sink.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Mess Rooms
|
|
Violation:
The vinyl deck covering was loose, damaged and otherwise difficult to clean. The deck/bulkhead junctures were not coved.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck was soiled under the cleaning locker next to the elevator.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Galleys, Pantries, Bars, Buffets and Waiter Stations
|
|
Violation:
The deck/bulkhead, deck/bar, deck/buffet and deck/waiter station junctures were not coved.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Galley, Pantries, Bar and other Food Areas
|
|
Violation:
There were a number of areas where the deck was soiled or littered with debris. This was especially noted in area under equipment and around equipment legs.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Entrance Narrow Cleaning Equipment Storage Area
|
|
Violation:
There was debris on the deck in the small storage compartment.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Galley, Pantries, Bar and other Food Areas
|
|
Violation:
The decks were difficult to clean due to rough surfaces, broken/missing deck tiles and recessed grout. The bulkheads were difficult to clean due to attached equipment, holes, gaps, loose profile strips, exposed utility lines, exposed fasteners and other features. The deckheads in the galley were constructed of peg-board like metal panels, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The utility lines were too close to the deck, making cleaning difficult.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The exhaust hood and piping for the hood were soiled with grease.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The deck under the bain marie had areas that were either rough or had missing deck tiles, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Port Galley Entrance
|
|
Violation:
Sections of artificial grass were used on the deck in the cleaning locker and the storage room, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Bar-Lucky Star
|
|
Violation:
The deck grout was worn. The deck/bar juncture was not coved. The deck was soiled with mold under the port single compartment sink.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Other-Main Dining Room
|
|
Violation:
The light bulbs over the buffet stations were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Other-Main Dining Room
|
|
Violation:
The light levels were inadequate at the waiter stations and the forward port and starboard storage cabinet areas.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning. 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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido
|
|
Violation:
The light bulbs over the buffet station were not shielded or shatter-resistant. This area was said not to be in use.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Refrigerated and Frozen Store Rooms
|
|
Violation:
The light levels were not at least 110 lux in these rooms when filled.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Cold Store Room 5
|
|
Violation:
One of the light shields was missing.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Bar-Lucky Star
|
|
Violation:
Several of the small deckhead mounted light bulbs were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Bar-Lucky Star
|
|
Violation:
There were stainless steel panels that were mounted under the bar counter that blocked the lights from the working surfaces of the bar.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
This area was extremely hot and humid especially at the soiled end of the dishwash machine.
|
|
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.:
38
|
|
Site:
Food Service General-Galley, Pantries, Bar and other Food Areas
|
|
Violation:
There were many pieces of equipment that were either "out of order" or "not in use". These included fryers, chest freezers, ovens, grills, refrigeration units, hot hold units and others.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
There were flies near the deck behind the potwash machine.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Galley-Port Entrance Narrow Cleaning Equipment Storage Area
|
|
Violation:
The small storage area was packed with excess materials that were said to be for the port holes. There was debris in this area as well. These conditions provided potential harborage for pests.
|
|
Recommendation:
Ensure the Integrated Pest Management Plan addresses effective monitoring and control strategies for pests aboard the vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
There were no health and safety procedures in the plan for pesticide application.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan establishs health and safety procedures to protect the passengers and crew.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
There were no specific triggers in the plan for when the increased sanitation should be implemented.
|
|
Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Public Toilet Rooms
|
|
Violation:
There was no way to exit the men's and women's toilet rooms near the Actors Bar without touching the door handle.
|
|
Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
|
|
|