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Item No.:
08
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Site:
Recreational Water Facilities-Aft Pool Mechanical Room
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Violation:
There was a hose connected to the potable water supply line without a backflow prevention device.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The air gaps for the mineralizer were not included on the cross-connection control program.
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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-Portside Aft Bunker Station
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Violation:
The potable water hose was labeled "water only" at one connecting end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Medical Wards
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Violation:
There were no backflow prevention devices on the potable water connections for the shower hoses.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was only one shut-off valve for the reduced pressure principle backflow prevention devices installed on the potable water lines supplying the hood washing systems. It was not clear how these devices could be tested without a downstream shut-off valve. Per the engineer, the downstream line was fitted with a solenoid valve. The individuals responsible for testing these devices were not clear on how this could be done with this solenoid valve.
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Recommendation:
Ensure there is a shut-off valve downstream from the reduced pressure principle backflow prevention device.
Ensure that staff are able to test this device.
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Item No.:
10
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Site:
Recreational Water Facilities-Oasis Waterfall
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Violation:
There was no anti-entrapment drain cover for the Oasis Waterfall.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Lido Portside Whirlpool
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Violation:
The suction cover inside the whirlpool was cracked.
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Recommendation:
Replace the suction cover.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Charts
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Violation:
The duration for the shock halogenation and the backwashing were not recorded on the whirlpool charts.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
17
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Site:
Galley-
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Violation:
There was no entry in the cooling log for roasted vegetables that were stored in walk-in refrigeration unit 22.
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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.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Bakery/Pastry
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Violation:
There was no documentation for the cooling of crme caramel that was stored in the walk-in refrigeration unit.
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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.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Bakery/Pastry
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Violation:
There was an open trolley of bread staged in the corridor. This was corrected.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Petty Officer's Mess
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Violation:
There was no side shield on the cold line where individuals lined up within one meter of the food on display.
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Recommendation:
Install a side shield.
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Item No.:
20
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Site:
Galley-
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Violation:
Wessbond silicone sealant 100% rtv was used in the ice machines. There was no indication that this product was approved for use on food contact surfaces.
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Recommendation:
Ensure the sealant used for food contact surfaces is approved for use on food contact surfaces.
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Item No.:
21
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Site:
Buffet-
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Violation:
The soiled drop-off cabinet was placed on sections of wood and particle board.
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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:
Galley-
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Violation:
There was an open void space under the left side of the preparation sink next to the cooking range.
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Recommendation:
Close the void space.
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Item No.:
21
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Site:
Other-Lower Level Dining Room
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Violation:
The sides of the drawers were damaged at stations 35, 38 and 26.
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Recommendation:
Repair or replace the sides of the drawers.
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Item No.:
21
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Site:
Galley-Pinnacle
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Violation:
The area around the pasta cooker drain line cabinet penetration was not sealed. There was no access to the cabinet's void space.
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Recommendation:
Close the area around the penetration.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The pipe wrap on the steam lines for the baine maries in the galleys and the induction hot station for the buffets was damaged.
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Recommendation:
Replace the pipe wrap.
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Item No.:
21
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Site:
Buffet-Taco Bar
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Violation:
There were holes in the hollow metal supports under the tray slide. There were raw wood surfaces under the tray slide.
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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. 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-Ice Cream Station Starboard
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Violation:
There were raw wood surfaces in the technical compartment under the ice cream freezer.
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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-Lido Starboard Aft Service Line
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Violation:
There were small round holes along the bottom of the stainless steel station near the deck.
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Recommendation:
Close the holes.
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Item No.:
22
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Site:
Pantry-Dishwash Machines
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Violation:
The data plate for the dishwash machines did not include the times for the wash and rinse cycles.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Glasswash Area
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Violation:
The timing for the rack warewash unit (Electrolux WT 150 U) was posted on the unit as "speed 96/150 basket/ft" and "regular speed 100cm/minute". The manual for this unit showed a speed of 100 racks per hour or 150 racks per hour for each of two possible machine settings. This same type of unit was in the crew galley and the data plate there indicated "2500 or 5000 plates per hour" and 1.25 or 2.5 m per minute".
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Recommendation:
Ensure the data plate reflects the manufacturer's information for the warewash units.
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Item No.:
27
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Site:
Food Service General-
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Violation:
There was old grease along the upper outer corners of the grill grease chutes in the galleys.
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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.:
28
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Site:
Galley-Locker at Port Entrance
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Violation:
There were numerous pieces of equipment stored on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Buffet-Lido Potwash
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Violation:
There were ice cubes in the handwash sink.
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Recommendation:
Ensure that 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:
Galley-
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Violation:
The toilet room door was not self-closing. There was no "wash hands after using the toilet" sign posted in the toilet room. The toilet was removed and replaced with a urinal.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance. Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand. Ensure that toilet rooms are provided and conveniently located.
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Item No.:
33
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Site:
Buffet-Lido Port Ice Cream Station
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Violation:
The decorative panel over the door was loose resulting in a gap that was difficult to clean.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Hamburger Grill
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Violation:
The deck was soiled under the left corner of the refrigerator near the entrance to the pantry.
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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:
Galley-Pinnacle
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Violation:
The deck/waiter station juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Food Service General-
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Violation:
The deck finish was peeling, chipped and otherwise damaged throughout the food areas.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Ice Cream Station Starboard
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Violation:
There were rough surfaces on the deck under the ice cream freezer.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Dessert Station
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Violation:
There were rough surfaces on the deck and debris under this station.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Pantry-Lido
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Violation:
There was an open void around the locking pin of the pantry door.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Buffet-Lido Starboard Aft Service Line
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Violation:
The handwash sink was not working. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-SP29 Pantry
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Violation:
There was a leak at the drain line for the dishwash machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
There was no cold water at the handwash sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Lido Starboard Aft Service Line
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Violation:
There were two missing steel cages for the light bulbs in the rotisserie oven. It could not be determined whether or not these bulbs were shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Juice Station Starboard Port
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Violation:
There were several fruit flies near the handwash sink.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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