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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The listing of cross connections and the type of backflow prevention devices used at each was not accurate. For example, air-gaps were listed for the deck 7 Thalasso pool and the deck 8 pool/whirlpool chemical tank fills. Continuous pressure type back flow prevention devices were installed on these lines.
Additionally, the deck 8 pool room hot and cold water make-up lines were equipped with Watts N9 backflow prevention devices. The ship's listing indicated that D9 or S8 backflow prevention devices were used. One cross-connection and the backflow prevention device in the deck 8 pool room was not on the list.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Deck 8 Pool Room
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Violation:
The potable water lines were not striped blue at 5 m (15 feet) intervals.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
17
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Site:
Galley-Pastry Cooling Log
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Violation:
Apple tarts with custard in an undercounter refrigeration unit were dated 2/26/09 and had been cooked and cooled on the vessel but were not recorded on the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Provisions-Wine Locker 461.1
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Violation:
A box of wine was stored on a plastic tray less than six inches above the deck. In addition, another box of wine was stored on two blocks or raw wood that were less than six inches above the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food at least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Provisions-Wine Locker 461.1
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Violation:
A box of wine was stored on two blocks of raw wood.
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Recommendation:
Ensure that 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:
Buffet-Panorama Hot Line
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Violation:
There were open gaps at the right and back sides of the floor in the portside technical compartment.
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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.:
21
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Site:
Bar-Panorama
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Violation:
There were open gaps on the right and back sides of the floor in the technical compartment below the speed rail.
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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.:
21
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Site:
Bar-Panorama
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Violation:
There was an open gap on the right side of the floor in the technical compartment below the handwash sink.
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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.:
21
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Site:
Bar-Restaurant
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Violation:
There was an open gap on the left side of the floor in the technical compartment below the speed rail.
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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.:
21
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Site:
Bar-Club Bar
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Violation:
There was a large open void space on the interior left side of the techncial space below the speedrail.
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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.:
27
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Site:
Buffet-Beverage Station
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Violation:
One of the fasteners inside the juice machine was corroded.
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Recommendation:
Ensure that 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-Sabatinis/Steakhouse
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Violation:
The back of the drip tray housings in the flat grills were soiled with a baked on material.
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Recommendation:
Ensure that 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.:
33
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Site:
Galley-Panorama
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Violation:
There was an accumulation of a black substance along the deck/bulkhead juncture behind undercounter refrigeration unit A.
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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:
Bar-Club Bar
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Violation:
There was an accumualtion of moldin the deck grouting.
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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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