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Item No.:
06
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Site:
Potable Water-
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Violation:
Several of the locations for the monthly distribution system E. coli tests were repeated.
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Recommendation:
Ensure that the bacteriological sampling sites are rotated monthly to ensure that all areas of the vessel's distribution system are represented.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line in the garbage room by the inside handwash station was protected by a non-continuous pressure-type backflow prevention device. There was a hose with a spray gun attached to this connection. The bin washer in the garbage room was not on the cross-connection control list.
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Recommendation:
Add the bin washer connection to the cross-connection control list. 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:
There was a threaded connection in the production chlorine dosing station that was not on the cross-connection control list. There was a threaded connection on the mineralizer line after the chlorine dosing point that was not on the cross-connection control list. Neither of these connections were fitted with a backflow prevention device.
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Recommendation:
Add these connections to the cross-connection control list. 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 threaded connections are fitted with backflow prevention devices.
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Item No.:
11
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Site:
Medical-
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Violation:
A close contact of a crew member who was diagnosed with gastrointestinal illness did not receive a second verbal interview on July 18.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
There was a pan of pasta salad in the walk-in refrigerator with a 7-day discard label that had a start date of 7/19. Per staff, and the cooling logs, the pasta for this salad was prepared on 7/18.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-
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Violation:
The milk in the partially used bulk milk container was tested at 51°F. The temperature of the refrigeration unit was 40°F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Cold Top 3-61F
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Violation:
The foods on the upper shelf of the cold top were not adequately protected by the sneeze shield.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Poolside Service Line
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Violation:
There were several open containers of cream cheese on the top tier of the service line. These containers of food were not adequately protected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Dining Room-Officers Mess
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Violation:
The microwave oven was not a commercial unit. The microwave was removed.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners in the upper compartment of the ice machines.
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Recommendation:
Replace the slotted fasteners with smooth, low profile non-corroding fasteners.
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Item No.:
21
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Site:
Galley-Hot Service Line
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Violation:
There was excessive sealant on the front technical panels of the flat grill.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Bar-Pool
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Violation:
There was a loose panel on the right side of the right chest refrigeration unit.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Casino
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Violation:
There were two openings under the front bar counter that were previously used for beer lines. These openings were not sealed.
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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.:
33
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Site:
Bar-Casino
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Violation:
The soda system lines were too close to the deck under the front counter, making cleaning difficult. The deck behind this line was soiled.
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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 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.:
33
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Site:
Buffet-Poolside Service Line
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Violation:
The deck was heavily soiled under the counter below the display case.
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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.:
33
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Site:
Galley-
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Violation:
The ramp between the galley and the service line had holes, and torn/loose anti-slip strips, making cleaning difficult. The ramp was soiled.
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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. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed/missing grout and damaged deck tiles in the food preparation rooms, crew galley, main galley, and lido pantries.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Poultry Freezer
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Violation:
The deck was damaged at the threshold of the poultry freezer door.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Pizzeria
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Violation:
The drain lines below under counter refrigeration units LP1F and LD1F were on the deck and obstructed cleaning of the deck. The deck surfaces behind the lines were heavily soiled with food, debris, and mold.
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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 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.:
33
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Site:
Bar-Pool
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Violation:
The bulkhead tile under the front bar was soiled.
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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.:
37
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Site:
Galley-Front Service Line
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Violation:
There was steam coming from the bain marie and condensate was forming on the bottom of the over shelf. No condensate was observed dripping and no food was in the unit at the time.
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Recommendation:
Ensure that covers or pans are in the bane marie unit when the unit is heating up to prevent condensate from forming on the surrounding surfaces and dripping into food.
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Item No.:
39
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Site:
Bar-Pizzeria Bar Stores
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Violation:
There were 2-3 small flies in this area.
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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.
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Item No.:
40
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Site:
Pantry-Pool
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Violation:
There were four round opening on the bottom of the pantry door which could allow the entry of pests.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
There was no disinfection frequency mentioned for the passenger and crew launderettes, gangways and tenders.
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Recommendation:
Ensure that the disinfection frequency for the passenger and crew launderettes, gangways and tenders are included in the outbreak prevention and control plan.
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