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Item No.:
06
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Site:
Potable Water-
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Violation:
The sample locations for testing the distribution system for E. coli changed each week but were the same on the monthly sampling rotation.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Engine Room Pump Rooms 4
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Violation:
There was a potable water line supplying a hose connection that was fitted with a continuous pressure backflow prevention device (Watts N9). This hose ran from the starboard side to the port side of pump room 4, to the AWP room. The hose was used to clean parts of the AWP system which was said to be part of the blackwater treatment system. The AWP system was supplied with technical water.
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Recommendation:
Remove the hose and add a technical water hose connection in the AWP room. If potable water is used for the AWP system cleaning, the water line must be protected with an air-gap.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water tank maintenance records did not show that the free chlorine residual was at or less than 5 ppm prior to putting the tanks back into service.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
08
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Site:
Potable Water-
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Violation:
The air gaps at the mineralizers were not two times the diameter of the discharge lines from the mineralizers.
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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.:
08
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Site:
Potable Water-Engine Room
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Violation:
There were three hose connections on large diameter potable water lines that were not fitted with backflow prevention devices. One of these connections was in pump room 4 behind the potable water bunkering filters and two were in pump room 5 behind the bisulfite tanks. 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. 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.:
10
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Site:
Housekeeping-
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Violation:
The log for disinfecting cabin whirlpool spas showed the last disinfection as 03/28. There was no record for disinfection on 04/04.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft
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Violation:
The depth markers were not displayed so that they could be seen from in the pool.
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Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool. Ensure that depth markers are labeled in feet or meters, or both,. Additionally, ensure that depth markers are installed for every 1 m (3 feet) in change of depth.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-General
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Violation:
The white and gray suction fitting covers along the side of each whirlpool spa were not stamped to show that they were anti-entrapment. There was no documentation for the these drain covers. Per the 2nd Engineer, certified drain covers were on order.
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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.:
11
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Site:
Medical-
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Violation:
The last symptom for a bartender who was classified as a case of gastrointestinal illness was 04/09 at 8 a.m. This individual had a return to work on 04/10 at 8:56 a.m.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
11
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Site:
Medical-
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Violation:
The contact for a bartender had the same date and time for the 24-hour and 48 hour interviews during the 03/28-04/11 cruise. The initial interview for this contact was 17 hours after the ill crew member reported to the medical facility.
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Recommendation:
Ensure that the 24-hour and 48-hour interviews are conducted on the appropriate dates. Ensure that the initial interview is conducted as soon as possible after the ill crew member reports to the medical facility.
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Item No.:
11
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Site:
Medical-
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Violation:
During the 02/14-02/28 cruise, a crew member who was classified as a case of gastrointestinal illness had an onset date of 02/14. This individual's contacts were interviewed on 02/14, 02/15 and 02/18. On 01/20 at 9:48 a.m., a crew member reported to medical and was classified as a case of gastrointestinal illness. This individual's contacts had initial interviews on 01/21, and the 24-hour and 48-hour interviews were both listed as 01/22.
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Recommendation:
Ensure that the 24-hour and 48-hour interviews are conducted on the appropriate dates. Ensure that the initial interview is conducted as soon as possible after the ill crew member reports to the medical facility.
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Item No.:
21
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Site:
Buffet-Seaside Ice Cream Station
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Violation:
In the technical compartment, there were excess cables on the floor of the compartment and some of the insulation was damaged.
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Recommendation:
Remove the excess cables and secure any remaining cables above the floor of the compartment.
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Item No.:
21
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Site:
Buffet-Seaside Asian Station
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Violation:
In the technical compartment to the right of the handwash station, the penetration for the handwash drain line was not sealed. The handwash station drain line was draped on the floor of the compartment.
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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. Install a second support to keep the drain line off the floor of the compartment.
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Item No.:
21
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Site:
Buffet-Seaside Asian Station
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Violation:
There was a gap under the cabinet on both ends of the back counter.
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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:
Galley-Pastry
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Violation:
The counter-mounted dough sheeter was installed directly on the counter. It was too heavy to be easily moveable
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Recommendation:
Ensure that the clearance between the table and the dough sheeter is a minimum of 75 mm (3 inches).
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Item No.:
21
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Site:
Buffet-Pool Grill
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Violation:
There was a large opening around the grease drain line in the top of the drip pan housing for both grills.
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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:
Preparation Room-
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Violation:
In both potato peelers, there were slotted fasteners around the inside of the chute and there was a gap around the chute where the gasket was recessed.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners. Replace the gasket around the chute.
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Item No.:
21
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Site:
Bar-Cova Cafe
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Violation:
In the technical compartment below the back counter, there was a large round hole in the back of the compartment and an unsealed pipe penetration on the right side of the compartment.
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Recommendation:
Close the hole and seal the pipe penetration.
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Item No.:
21
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Site:
Bar-Cova Pasticceria
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Violation:
The cover was missing inside the microwave oven.
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Recommendation:
Install the cover.
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Item No.:
27
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Site:
Buffet-Pool Grill
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Violation:
There was grease and food debris inside the opening around the grease drain line in the top of the drip pan housings.
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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-Hot Galley
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Violation:
At grill #030123, there was food debris in the grease drip pan and the drip pan housing was soiled. This area had been cleaned and was not in use.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Housekeeping-Deck 9 Port and Starboard Cabins
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Violation:
The ice buckets in the cabins were wet, upright and covered. When inverted, water poured out of the ice buckets.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Pantry-Pool Bar
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Violation:
The water temperature for both handwash stations was measured at greater than 125°F. The user could not adjust the temperature.
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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).
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Behind combination oven #030013, the water line for the oven was draped on the deck.
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Recommendation:
Shorten the line or adjust the bulkhead connection to keep the water line above the deck.
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Item No.:
33
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Site:
Food Service General-Coving
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Violation:
The deck/bulkhead junctures were not coved in many areas of galleys, pantries, buffets, bars, and waiter stations.
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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:
Food Service General-Decks
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Violation:
There was recessed grout between deck tiles and between tiles and stainless steel gutterways in many areas, especially in the hot areas of galleys.
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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:
Galley-Pastry
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Violation:
Below technical compartment 134, there were 2 raised deck penetrations that were not sealed.
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Recommendation:
Seal the deck penetrations.
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Item No.:
37
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Site:
Galley-Starboard Dishwash
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Violation:
There was condensate collecting on the deckhead above the soiled end of the machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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