|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
The AGE log for the 1-7 September 2019 voyage listed in the underlying illness column that a crew member declined an in-person consultation with the medical staff. Upon review of the medical records, an in-person consultation was indeed documented.
|
|
Recommendation:
Ensure AGE logs are accurate and complete.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
On the potable water production record for 12 August 2019, the chlorine residual dropped below 2.0 mg/L (ppm) from 17:05 until 18:45. There were no indications on the chart to identify why the chlorine residual dropped below the acceptable level, or an indication on the chart to identify when potable water production stopped. The last manual chlorine residual check occurred at 16:30 with a chlorine residual measured at 2.67 mg/L (ppm). No corrective actions were noted on the record.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program Log
|
|
Violation:
The cross-connection control program log identified four backflow prevention devices were attached to four shower heads inside the medical facility; however, the inspection team verified with staff only three shower heads were present inside the medical facility. Corrections started immediately.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Multiple Areas
|
|
Violation:
Numerous water lines for low temperature cooling fresh water were identified as blue/green/blue. Staff stated these lines were not for potable water and were not connected to the potable water system. Blue/green/blue striping was identified on the cooling fresh water line supplying the incinerator shredder, and also for numerous lines inside the engine room near the evaporator units. Staff presented a diagram, provided by the shipyard, identifying the blue/green/blue striping was the coding for low temperature cooling fresh water. ISO 14726 standards identified blue/green/blue was the designation for potable water lines.
|
|
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, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Evaporator Unit # 2
|
|
Violation:
The air gap, located beneath the vent for the reduced pressure zone assembly backflow prevention device on the high saline discharge line, was insufficient. The bottom of the vent was approximately 1.5 inches above the flood rim for the collection tray. The diameter of the vent measured approximately 2 inches. Corrections started immediately.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 16 Retreat Portside Whirlpool Spa
|
|
Violation:
Staff and the inspection team took numerous measurements of the residual bromine level inside the portside whirlpool spa, and every sample measured above 10.00 mg/L (ppm) of bromine residual. The inspectors team took five samples from various locations inside the tub, and measured bromine residuals all above 10.00 mg/L (ppm) bromine. Staff took two samples from various locations inside the tub, and measured bromine residual levels of 12.21 mg/L (ppm) and 11.19 mg/L (ppm). The inspection team measured the pH level within the normal range at 7.14 and 7.21. Sampling began at 13:30. Staff closed and netted the facility at 13:55. When the inspection team arrived at the area, the starboard whirlpool spa was netted due to a high bromine residual level. The testing kit used by staff was identified as calibrated on 5 September 2019. The inspection team went to the pump room for this facility, located in the engine room, and measured the bromine residual at 7.6 mg/L (ppm) at 14:15. Additionally, from 13:50 until 13:55, the analyzer chart recorder measured the bromine residual at 6.0 mg/L (ppm). It was not clear if the bromine was in-range in the tub since the last manual sample at 06:00 when the spa opened.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 16 Retreat Portside Whirlpool Spa
|
|
Violation:
Staff and the inspection team took numerous measurements of the residual bromine level inside the portside whirlpool spa, and every sample measured above 10.00 mg/L (ppm) of bromine residual. The inspectors team took five samples from various locations inside the tub, and measured bromine residuals all above 10.00 mg/L (ppm) bromine. Staff took two samples from various locations inside the tub, and measured bromine residual levels of 12.21 mg/L (ppm) and 11.19 mg/L (ppm). The inspection team measured the pH level within the normal range at 7.14 and 7.21. Sampling began at 13:30. Staff closed and netted the facility at 13:55. When the inspection team arrived at the area, the starboard whirlpool spa was netted due to a high bromine residual level. The testing kit used by staff was identified as calibrated on 5 September 2019. The inspection team went to the pump room for this facility, located in the engine room, and measured the bromine residual at 7.6 mg/L (ppm) at 14:15. Additionally, from 13:50 until 13:55, the analyzer chart recorder measured the bromine residual at 6.0 mg/L (ppm). It was not clear if the bromine was in-range in the tub since the last manual sample at 06:00 when the spa opened.
|
|
Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Install flow meters to monitor flow rates.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 16 Horizon Court Ice Machine 161603B
|
|
Violation:
The top drip tray was pitted in two spots, making it difficult to clean. The drip tray was replaced before the end of the inspection.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints.
|
|
|
Item No.:
20
|
|
Site:
Other-International Caf
|
|
Violation:
Two pieces of tape were used to secure a panel in the food splash zone of the coffee machine. The tape was removed, and the panel was secured with screws.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 Horizon Court International Starboard Line
|
|
Violation:
The cords for the pop-up toaster were draped across the counter, making the area difficult to clean. This was corrected.
|
|
Recommendation:
Elevate the cords above the counter.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The insulation in the technical spaces of the upright cabinets was loose and difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
The wash temperature gauge of the in use hood type potwash machine was not in proper calibration. The gauge measured a temperature between 148F to 151F, while the inspector measured the temperature of the wash water at 157F. This w as outside the margin of error for the gauge and the inspector's thermometer.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The data plate of the conveyor warewashing machine was faded and could not be read. This was corrected with a new data plate.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse gauge was fluctuating between 179F to 201F during the final rinse cycle of the in-use conveyor warewashing machine. It was not clear if the gauge was broken or if the temperature of the final rinse at the manifold was out of range. A maximum temperature registering thermolabel sticker was placed on the upper final rinse spray arm and did not indicate 180 was reached at that spray arm. The proper final rinse temperature at the utensil surface was measured at least 160F.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 6 Aft/Port Dishwash
|
|
Violation:
The wash temperature for the in-use hood-type warewashing machine was 143F to 146F at the gauge and at the utensil surface. The data plate required a minimum temperature of 150F. Corrections started immediately.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
At the 3-compartment sink, the food employee working at the sanitizing compartment was stacking the pans he received into the water. This method did not allow for the pans to receive the sanitizing water in all surfaces.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (2) the food-contact surface is immersed for at least 30 seconds. Ensure that the immersion in hot water is done in a way that all surfaces are exposed to the sanitizing water.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 Horizon Court Dining Room Locker 16509
|
|
Violation:
Hair and dust were found on one tray of coffee carafe lids. This tray was removed for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 Horizon Court Bakery Shop
|
|
Violation:
Above the hot line, the spaces between the deckhead tiles were soiled with greater than one days' worth of accumulation. No food items were present below. This was cleaned immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fresh Fruit Room
|
|
Violation:
There were at least two deckhead condensation leaks in the center of the room. No food items were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Frozen Storage Walk-In
|
|
Violation:
There was an accumulation of ice on bulkheads, deckheads, and evaporative condensers.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 16 Beauty Spa
|
|
Violation:
The juncture between the counter for passenger self-service of water and the deck was not coved. Self-dispensing pitchers of flavored water and individual glasses were situated on the top of this counter.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
36
|
|
Site:
Galley-Mess Pizzeria
|
|
Violation:
The light intensity at the handwashing station for food employees measured less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20-foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Aft Beverage Station
|
|
Violation:
The light intensity between the juice machines measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10-foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Outriggers
|
|
Violation:
One fruit fly was observed in this area. This area was not in service.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 16 Horizon Court Midship Scullery Exit
|
|
Violation:
One fruit fly was observed in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 15 Near Galley Cold Room
|
|
Violation:
One fruit fly was observed in this area.
|
|
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.
|
|