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Item No.:
27
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Site:
Food Service General-
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Violation:
The refrigerant line insulation was soiled with mold in several of the refrigeration unit technical spaces.
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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.:
27
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Site:
Galley-Deck 2 Hot Line
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Violation:
The aft plate lowerator floor 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.:
21
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Site:
Galley-Deck 2 Hot Line
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Violation:
An electrical cord was draped on the floor of the forward plate lowerator.
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Recommendation:
reposiotn the cable so that cleaning is not impeded. 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.:
25
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Site:
Galley-Deck 2 Hot Line
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Violation:
There were small cups of water with wiping cloths in them on each end of the overshelf. Per staff, the cloths were used to wipe any excess food from the edges of the plates prior to service.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The decks throughout the food preparation, service and storage areas were pitted and peeling.
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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.:
28
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Site:
Galley-Deck 2 Slicer Table
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Violation:
When activated, water from the drinking fountain splattered onto the adjacent preparation table.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Deck 2 Combination Oven HG CO3
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Violation:
The water filter at the back of the unit was hard plumbed and could not be moved to clean the deck below.
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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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
36
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Site:
Galley-Deck 2 Walk-in Refrigerator MG24
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Violation:
There was insufficient lighting to the left side of the condenser unit.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
22
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Site:
Galley-Deck 2 Potwash
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Violation:
The wash and rinse cycle times were not listed on the data plate.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
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Site:
Galley-Deck 2 Pastry
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Violation:
The cage and interior splash shield of the previously cleaned floor mixer were soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 2 Dishwash
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Violation:
The support pillar next to the lowerator was damaged.
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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.:
37
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Site:
Galley-Deck 2 Dishwash/Glasswash
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Violation:
There was condensate on the interior vent hood at the clean end of the machines. The dishwash machine mounted final rinse temperature gauge reading was 230F and steam was observed coming from the ends of the machines. The plate surface temperatures at the dishwash were measured at 159.5F.
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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. 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.:
22
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Site:
Galley-Deck 2 Dishwash
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Violation:
The machine mounted final rinse temperature gauge reading was 230F. The plate surface temperature was measured at 159.5F. Steam was not observed coming from the final rinse spray nozzles.
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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.:
33
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Site:
Other-Deck 2 Dining Room
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Violation:
The coving at the base of the Dome wait stations was positioned above the deck creating a 90 angle. The angle was soiled with food and other debris. Additionally, the posts between the wait stations were not coved or sealed at the deck juncture.
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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.:
21
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Site:
Galley-Deck 3 Grill Section
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Violation:
The cover for the ambient temperature measuring device probe in the lower hot hold unit was damaged, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-
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Violation:
The soda dispensing unit was on the deck but not sealed to the deck. The deck was soiled underneath this unit.
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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.:
37
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Site:
Buffet-
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Violation:
There was condensate collecting on the inside surfaces of the sneeze shield above the forward line.
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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.:
27
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Site:
Buffet-
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Violation:
The interior bottom surfaces of the lowerater were 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.:
21
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Site:
Provisions-Dry Stores 17
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Violation:
Wooden pallets were used to store cases of toilet tissue.
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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.:
33
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Site:
Provisions-Dry Stores 16 and 19
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Violation:
The trim at the base of the bulkhead panels was damaged.
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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:
Provisions-Dry Stores 16
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Violation:
The deck was soiled below the deck stands.
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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.:
36
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Site:
Provisions-Freezer 6
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Violation:
There was insufficient lighting. Three lights were not working.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
22
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Site:
Bar-Crow's Nest
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Violation:
The dishwash machine data plate was missing.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were several lists of cross-connections (shipyard list, vessel spread sheet, and Amos entries) but even with this not all of the connections to the potable water system were addressed. The hose connection in the starboard forward section of the garbage rooms was not on any of the lists. The bedpan washer connection in the medical center was not on any of the lists. In addition, none of the lists was complete. For example, the vessel's spread sheet did not include the medical center or the crew galley but the yard list did. The vessel's spread sheet included the whirlpool technical rooms but the yard list did not.
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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.:
09
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The bromine residual in the Aquarius starboard whirlpool spa was tested at 3.4 ppm. The analyzer showed a reading of 5.0 ppm but a calibration tests revealed the level to be 3.6 ppm. The whirlpool spa was immediately netted.
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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).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
There was a missing anti-entrapment suction fitting in the Aquarius port whirlpool spa. The whirlpool was filled and open for use. The whirlpool was immediately netted.
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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.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The calibration checks for the analyzer chart recorder were not recorded. According to the engineer these checks were conducted 3 times per day and only recorded if calibration is performed.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated daily and that the calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was insufficient detail in the records for the potable tanks. The free halogen residual and contact time during disinfection were not consistently recorded. The halogen residuals of less than 5 ppm prior to putting the tanks back into service were not recorded.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was a non-continuous pressure-type backflow prevention device installed on a potable water supplying a hose connection that had a valve downstream of the device. This was in the starboard forward corner of the garbage room.
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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-
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Violation:
The air-gap at the mineralizer backwash discharge line was not two times the diameter of the line.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
41
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Site:
Potable Water-Deck 1 Midship Pubic Toilet Rooms
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Violation:
The waste receptacles to dispose of paper towels after opening the toilet room doors were too far away from the door.
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Recommendation:
Place waste receptacles closer to the toilet room door.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
The outbreak prevention and response plan had triggers for code yellow and red that were based on illness onset numbers within 24-hour or 48-hour periods. It was not clear in the plan how disinfection frequencies would be addressed when the cumulative number of ill passengers or crew members reached 2%. The plan did not appear to address hand contact surfaces in the crew internet facility. There were a few instances where the frequency for disinfection during code red was to be "as frequently as possible" without a clear direction on minimum frequencies. This was noted for the casino and crew gym. For the public areas the hand contact surfaces were to be disinfected 3 times per day during code yellow. For code red there was no change in the frequency for disinfecting hand contact surfaces.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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