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Item No.:
05
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Site:
Potable Water-High Far Point
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Violation:
The far point test results for the inspector were 1.37 ppm, 0.97 ppm, and 1.25 ppm. The far point test results for the crew were 1.23 ppm, 1.55 ppm, and 1.03 ppm. The analyzer was reading 1.91 ppm during the sample tests and was immediately recalibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Medical-E.coli Testing
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Violation:
The medical center did not have a black light to check a positive total coliform water sample for the presence of E.coli.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
07
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Site:
Potable Water-Skin Tank Variance
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Violation:
There was no documentation for a skin tank variance approved in May 2007. Staff stated there were salinity meters connected to alarms installed in each potable water skin tank, but there was no set procedure outlining the frequency the salinity meters would be checked and calibrated, or how often the alarm will be checked. This was noted on the previous inspection report.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
08
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Site:
Potable Water-Testable Device Records
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Violation:
The five testable backflow prevention devices only had one pressure recorded for each device from the last annual test.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
10
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Site:
Recreational Water Facilities-Artania Pool
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Violation:
The safety sign did not include the following information: bather load, no children in diapers or who are not toilet trained, and do not use if you are experiencing diarrhea, vomiting, or fever.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Shephard's Hooks
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Violation:
The shepherd's hook at each swimming pool did not reach the deepest part of the pool from the side plus two feet.
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Recommendation:
Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
The interior side of the baguette forming machine was corroding in several areas.
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Recommendation:
Ensure 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.:
21
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Site:
Galley-Bakery
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Violation:
The baguette forming machine was installed less than 4-inches from the countertop.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
The coffee machine had a ribbed drain hose that was difficult to clean. The metallic water supply line to the coffee machine was braided and difficult to clean.
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Recommendation:
Ensure 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-Flat Grills
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Violation:
There was a large gap around the opening of the grease drip chute on both flat grills.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The mechanical dishwash machine had not been in operation for about a week prior to the inspection. According to staff, the dishwash machine had been operating erratically for several months. The dishwash machine would breakdown, get fixed, and work for a week or two and then breakdown again. The crew mess was no longer using any reusable plates, utensils, or cups; only paper plates and plastic utensils and cups were used at the crew mess.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the sanitizing compartment of the three compartment sink was 202°F, but the water temperature water measured at 192°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Port Glass Wash Machine
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Violation:
Water was leaking from the wash compartment door. This caused water to pool on the deck.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Port Glass Wash Machine
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Violation:
The final rinse pressure was 10 psi on the pressure gauge. According to the data plate, the final rinse pressure must not be below 20 psi.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Grooved Grills
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Violation:
The underside of the overhang lip around both grills was heavily soiled with grease residue. The grills were not in-use during the inspection and were cleaned the previous night.
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Recommendation:
Ensure 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-Flat Grills
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Violation:
The opening around grease drip chute on the left flat grill was soiled with grease residue. The left flat grill was not in use during the inspection and was cleaned the previous night.
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Recommendation:
Ensure 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:
Buffet-Beverage Station
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Violation:
The metallic braided water supply line to the coffee machine was soiled with coffee residue.
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Recommendation:
Ensure 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:
Preparation Room-Fish
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Violation:
The insect control light was installed directly above the employee drinking fountain.
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Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Two horizontal pieces of wood were installed on the bulkhead next to the white bulletin board. The exposed raw wood was difficult to clean and sanitize.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Food Service General-Corkboards
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Violation:
Several corkboards, which are absorbent and not easily cleanable, were on the bulkheads throughout the food areas. Some of the corkboards were in poor repair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Bar-Bodega
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Violation:
The deckhead above the worker side of the bar was slotted and had exposed wiring and ductwork.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There were broken tiles and recessed and missing grout in many food areas, especially around the scuppers. These deck conditions allowed for water to pool between tiles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
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Site:
Galley-Port Glass Wash
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Violation:
Water was leaking from the wash compartment door. This caused water to pool on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Port Forward Ice Machine
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Violation:
The light intensity around and behind the ice machine and water dispenser was less than 110 lux.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-Lido Bar
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Violation:
The light intensity at the lido bar could not be raised to a minimum of 220 lux for cleaning operations. The light intensity at the handwash station was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Lido Waiter Station
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Violation:
The light intensity at the waiter stations could not be raised to a minimum of 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Hot Galley
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Violation:
The light intensity behind and around the combination ovens was less than 110 lux. This was noted on the previous inspection report.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Bodega/Artania Pantry
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Violation:
The light intensity behind and around the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
A significant amount of condensation was accumulating in several areas on the deckhead above the clean landing for both the rack-type dishwash machine and hood-type glasswash machine. Water was observed dripping from several locations onto the deck, but no clean plates were impacted. The heat in the warewash area was excessive.
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Recommendation:
Ensure 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.:
37
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Site:
Galley-Combination Oven
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Violation:
Condensation was accumulating on the deckhead inside the canopy hood above the back of the combination oven. Water was observed dripping to the deck.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Pantry-Bodega/Artania Pantry
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Violation:
Four to five drain flies were observed around the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Medical-Public Toilet Room
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Violation:
There was no sign advising users to use a paper towel to open the door upon exiting. The exit door was not hands free.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
43
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Site:
Housekeeping-Medical Center Shower head
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Violation:
The disinfection of the shower head was not documented.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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