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Item No.:
08
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Site:
Potable Water-Bunker/Production Line - After Chlorination
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Violation:
The water pipe after the bunker/production chlorination point was striped blue/gray/blue rather than blue/green/blue or blue only, indicating potable water. This color would indicate that the pipe was carrying nonpotable (unchlorinated) water. The production line carrying permeate water from the reverse osmosis system prior to chlorination was correctly striped blue/gray/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads.
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Item No.:
08
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Site:
Potable Water-Hose Connections to Potable Water Valves
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Violation:
No backflow prevention device was installed on the hose connected to the threaded hose-bib valve connection in the engine room. A black hose was connected to this hose-bib.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans did not reflect the ship's operations. The plans did not indicate that time control began once potentially hazardous foods were removed from the cold or hot units (these foods were not cooled or reheated following preparation), and the location of foods out for service was incorrect on most plans. The plans for the Atlantic and Pacific Lounges stated cold foods were served in the 'Galley Pantry Time Control Fridge 1/A' and that hot foods were served in the 'Galley and Crew Mess Bains Marie.'
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Recommendation:
Update the time control plans to reflect each food outlet's operations.
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Item No.:
19
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Site:
Buffet-Atlantic Lounge
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Violation:
On the service table at the center of the room, the two plastic dome-shaped sneeze guards were not self-closing during passenger self service.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Galley-Walk-In Freezer
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Violation:
During the inspection, the fire suppression system activated, allowing a large amount of fire suppression water to spray onto all food and equipment stored in this room. Items included breads, pies, approximately 10 ice cream containers, and approximately 20 cylinder wine holders. Crew members were responsive in removing items from the freezer. The inspection team observed the foods being discarded. Due to the accumulation of items already in the warewash soiled area, the wine holders were not immediately removed from the freezer.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Bar-Atlantic Lounge Bar
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Violation:
A vertical seam was along the far right side of the bar counter/bulkhead juncture behind the ice machine.
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Recommendation:
Ensure 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.
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Item No.:
26
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Site:
Galley-Dry Store and Equipment Store Room
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Violation:
The inside of the microwave was soiled with food debris. Also the inside of the door had a layer of grease. This machine was previously cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Combination Oven
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Violation:
Inside the combination oven, a heavy grease layer of more than one day's accumulation was along the top and right side.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Dry Store and Equipment Store Room
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Violation:
Old flour residue was on the top front of the previously cleaned blender.
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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:
Galley-Dry Store and Equipment Store Room
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Violation:
The previously cleaned bowl for the blender had standing water in it.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Walk-In Freezer
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Violation:
Approximately 20 cylinder wine holders were contaminated with fire suppression water. Due to the accumulation of items already in the warewash soiled area, these wine holders were not immediately removed from the freezer.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Preparation Room-Deck 0
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Violation:
The minimum water temperature at the handwash station measured 136°F. The user could adjust the water temperature, however it only got hotter. This was corrected. The area was in operation during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
33
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Site:
Dining Room-
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Violation:
Soft silicone was used for deck/counter coving at the center and aft waiter stations.
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Recommendation:
Remove the soft silicone from the deck/counter juncture. Replace with a silicone that is hard, durable, easily cleanable, and of sufficient thickness to withstand normal wear.
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Item No.:
33
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Site:
Buffet-Pacific Lounge
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Violation:
The deck/counter coving was cracked on the top along the length of the buffet line.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Fire Damper System
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Violation:
During the inspection the fire damper system was undergoing evaluation, resulting in the entire galley being extremely hot. Crew members were sweating through their paper hats and had sweat beads on their faces and underneath their gloved hands.
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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:
Other-Garbage Room Freezer
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Violation:
During the inspection the fire damper system was undergoing evaluation, resulting in the evaporator becoming inoperational. The room was warm and the evaporator leaked condensation.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
38
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Site:
Preparation Room-Deck 0
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Violation:
The small ice machine was not necessary for the preparation room procedures.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Warewash Area
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Violation:
The pulper had been out of service since at least September 2015. During the November 2015 inspection staff stated it could only be corrected during dry dock, which the ship underwent in January 2016. Crew members were collecting food scraps in containers which were stored in the garbage room freezer until offloading.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-Active Pest Management
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Violation:
A space for recording active pest sightings and follow-up was not evident in the Integrated Pest Management (IPM) records review.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP) - Disinfectants
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Violation:
The OPRP specified three disinfectants for norovirus control. The ship only had VIREX E256 in stock, which was not listed on the plan. This disinfectant has no efficacy against norovirus or the surrogate calicivirus listed on the label. This is the third inspection where the disinfectants specified in the OPRP has not been in stock on the ship.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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