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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The technical water line for the spray hose to the left of the distribution system was striped blue/green/blue.
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Recommendation:
Remove the blue/green/blue striping.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The potable water line from the reverse osmosis system after the chlorination injection point was not striped for potable water. Also, the permeate line from the reverse osmosis unit to the chlorine injection point was not 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, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
Three potable water tanks were opened and inspected in August and September 2012. The actual free halogen residual level was not recorded before the tanks were put back in service. The documentation stated the free halogen residual level was less than 5.0 ppm.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The cross-connection log indicated a Watts N9 device was installed on the hair sink in the spa, but upon inspection this type of device was not installed.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for the two aft mid-ship whirlpool spas were on the return lines after the compensation tanks. The ship had a plan to correct the sample lines during their next port visit in Fort Lauderdale.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs.
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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Violation:
The depth markers for the swimming pool were only in feet.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Fwd Whirlpool Spa
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Violation:
The free residual halogen level on the analyzer-chart recorder was 6.03 ppm, but the inspector measured 4.82 ppm and the ship's staff measured 4.84 ppm in the whirlpool spa using their test kits. The analyzer was re-calibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
18
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Site:
Galley-Cold Galley
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Violation:
There was one container of raw shell eggs stored above a roll of phylo dough in the middle undercounter refrigerator against the bulkhead. The eggs were moved to the bottom shelf.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
18
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Site:
Preparation Room-Preparation Sink
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Violation:
There was one container of vegetables that had not been washed and were stored on the clean landing of the preparation sink. No clean vegetables were stored on the clean landing, but this area was in-use and vegetables were being washed.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Soup Station
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Violation:
The soup on the self-service buffet line was in a container with a hinged lid that was not self-closing.
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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.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The in-use dough sheeter belt was fraying in several areas and was visibly worn. According to the staff, another belt was on order.
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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.
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Item No.:
21
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Site:
Bar-Sun Lounge
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Violation:
There was open cell foam insulation in the top of the technical compartment, making cleaning difficult to the left of the speed rail.
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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:
Food Service General-Undercounter Refrigerator Gaskets
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Violation:
There were several undercounter refrigerators with loose gaskets in the main galley, crew galley, and in the bars.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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:
Buffet-Veranda
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Violation:
There was open cell foam insulation in the top of technical compartment #36, making cleaning difficult. There was also an open electrical penetration in the right side of the compartment.
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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. 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-Soup Line
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Violation:
There was a large piece of open cell foam insulation covering the top of the technical compartment under the drain well.
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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.:
22
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Site:
Galley-Warewashing
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Violation:
The top left final rinse spray nozzle was not spraying water effectively and the most right final rinse spray nozzle was not spraying water at all.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
There was excess gray sediment in the water bath compartment.
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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-Cold Galley
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Violation:
There was dried food debris on the bottom of the technical compartment for undercounter refrigerator #16.
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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-Cold Galley
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Violation:
There were several pieces of food debris and what appeared to be green mold in the bottom of the technical compartment for undercounter refrigerator #17.
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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-
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Violation:
There was a heavy black residue in the technical compartment above the pastry reach-in refrigerator.
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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-Soup Line
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Violation:
There was a heavy black residue in the upper portion of the technical compartment under the drain well.
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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-Meat Saw
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Violation:
There was an insect light trap above the meat saw.
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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.
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Item No.:
28
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Site:
Galley-Ice Machine
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Violation:
The interior lid of the ice machine was set on the deck when the machine was open.
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Recommendation:
Do not set the ice machine lids on the deck.
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Item No.:
29
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Site:
Bar-Sun Lounge
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Violation:
The handwashing sink was within eight meters of the area, but staff had to open a door with their hands to access the sink. During the inspection, this area was closed and the door was open. According to staff, during operation this door has been closed.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door.
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Item No.:
29
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Site:
Galley-Hot Galley
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Violation:
There was a large electrical cord draped over the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Bar-Sky
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Violation:
There was no 'wash hands often' sign at the handwashing sink.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Pantry-Sun Lounge
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Violation:
There was an open service line penetration in the deckhead behind the ice machine.
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Recommendation:
Close the service line penetration in the deckhead behind the ice machine.
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Item No.:
33
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Site:
Galley-Dry Store
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Violation:
There was a large hole in the scupper in the dry store area behind the cold galley.
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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.:
33
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Site:
Galley-Ice Machine
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Violation:
There were three open pipe penetrations in the deckhead above the ice machine.
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Recommendation:
Close the pipe penetrations in the deckhead above the ice machine.
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Item No.:
33
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Site:
Galley-Cheese Fridge
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Violation:
There was excess sealant between the deckhead panels above the handwashing sink next to the cheese fridge.
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Recommendation:
Remove the excess sealant.
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Item No.:
33
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Site:
Galley-Slicer
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Violation:
There was an open electrical penetration in the deckhead above the slicer.
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Recommendation:
Close the electrical penetration in the deckhead above the slicer.
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Item No.:
33
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Site:
Food Service General-Deck Tiles and Grouting
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Violation:
There were several areas throughout the main galley, crew galley, veranda, and bars that had recessed deck grouting, cracked deck tiles, and missing deck tiles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Warewashing
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Violation:
There were two loose bulkhead panels behind the undercounter warewash machine and the clean storage rack.
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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.:
33
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Site:
Buffet-Ice Machine
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Violation:
There were four open electrical and service line penetrations in the deckhead above the ice machine.
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Recommendation:
Close the electrical and service line penetrations in the deckhead above the ice machine.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
There was a missing deck tile filled with water under the evaporative condenser.
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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.
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Item No.:
33
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Site:
Galley-Pot Wash
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Violation:
The vent cover attached to the deckhead above the pre-wash hose was loose, making cleaning difficult.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
36
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Site:
Galley-Dry Stores
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Violation:
The light intensity in a forward portion of the dry stores behind the cold galley 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.
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Item No.:
36
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Site:
Dining Room-Waiter Stations
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Violation:
The light intensity at a few of the waiter stations could not be raised to 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:
Food Service General-Lighting
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Violation:
The light intensity around and behind several pieces of deck-mounted and counter-mounted equipment throughout most of the food areas was less than 110 lux. The ship had a plan to increase the lighting during their January dry dock.
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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:
Bar-Sun Lounge
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Violation:
The light intensity could not be raised to 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.:
38
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Site:
Galley-Cleaning Locker
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Violation:
The cleaning locker for the galley was labeled 'chemical locker'.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There were no procedures for returning the ship back to normal operations after an outbreak in the OPRP. This was corrected during the inspection.
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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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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Item No.:
41
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Site:
Housekeeping-Men's Toilet Room
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Violation:
There was no sign advising users to wash their hands at the handwashing sink in the men's toilet room at the bottom of the stairs leading to the Veranda.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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