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Item No.:
08
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Site:
Potable Water-
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Violation:
The reduced pressure backflow device at the international shore connection for the fire system was not tested in the past 12 months. All other reduced pressure backflow devices onboard had been tested.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The piping to the technical water tank was painted blue after the reduced pressure backflow prevention device.
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Recommendation:
Repaint the piping a different color or add a secondary color after the backflow prevention device on the piping to the technical water tank.
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Item No.:
10
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Site:
Housekeeping-In-Suite Whirlpools
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Violation:
There was no documentation of the cleaning and disinfection of the in-suite whirlpools on the embarkation day 25 November 2006.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
11
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Site:
Medical-
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Violation:
Asymptomatic contacts of crew ill with gastrointestinal illness were isolated for 24 hours and interviewed following release from isolation. There was no additional interview of the asymptomatic contacts at 48 hours following the onset of symptoms by the ill crew member.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Pantry
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Violation:
The temperatures of mozzarella cheese, bean soup, turkey and scalloped potatoes were measured between 46 and 47 F. The ambient air temperature of the walk-in refrigerator was 44 F. The food was placed inside this walk-in from another walk-in 2 hours prior due to problems with the temperatures of the first walk-in unit. The food was immediately placed inside the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less. If food is moved from a unit due to poor temperature control, be sure to check the temperatures of the food items and place in a blast chiller, if necessary.
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Item No.:
18
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Site:
Galley-Butcher
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Violation:
There was a container of raw hamburger stored above a container of raw flank steak inside the walk-in refrigerator.
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Recommendation:
Ensure that items with higher minimum cooking temperatures are stored separately or on shelves below items with lower minimum cooking temperatures.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge on the dishwash machine was not calibrated properly. The dial would exceed the maximum temperature of the gauge during the final rinse. The plate surface was measured at 170 F and there was no steam visible at the final rinse spray nozzles.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Terrace Cafe Dishwash
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Violation:
There was no cycle time listed on the data plate for the dishwash unit.
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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-Dish Wash
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Violation:
The 2 middle final rinse spray nozzles were partially clogged, causing an irregular spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
The faucet was leaking at the 2 compartment 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.:
34
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Site:
Galley-Hot Galley
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Violation:
The faucet was leaking at the sink adjacent to the soup kettles.
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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-Hot Galley
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Violation:
There was a leak at the steam valve inside the technical compartment under the bain marie.
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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:
Bar-Martini Bar and Waves Bar
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Violation:
There were 3 lights with a missing shield in the Martini Bar and one in the Waves Bar. It was not known if the 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.:
37
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Site:
Galley-Pot Wash
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Violation:
There was condensate forming on the deckhead above the pot wash machine.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-
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Violation:
There was condensate forming above the active soup kettles. The condensate was not dripping directly into the kettles.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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