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Item No.:
06
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The three E. coli tests of the distribution system were taken from sample sites that were not changed each month. One of the four sample sites tested for E. coli each month was from a potable water tank.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month. Ensure that the four samples sites are from the distribution system. Potable water storage tanks can be sampled as additional sites.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program did not list the devices used.
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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-Engine Room-near Aft Lotus Pool Station
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Violation:
A non-continuous pressure backflow protection device was used on a potable water line supplying a hose connection. A valve was located at the end of the hose.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The small diameter copper potable water lines in the MBR room were not striped blue. The vessel was using light blue tape that was not the same as the dark blue tape used during the shipyard construction.
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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. Ensure that all of the potable water lines are striped with the same distinct shade of blue.
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Item No.:
08
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Site:
Other-The Grill
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Violation:
The backflow protection device in the hood cleaning cabinet did not have a vent to the atmosphere.
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Recommendation:
Ensure that backflow protection devices have vents to the atmosphere.
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Item No.:
08
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Site:
Potable Water-
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Violation:
An air gap did not appear to be provided at the drain for the vent of the reduced pressure backflow protection device on the mineralizer backwash line. The end of the drain line was in contact with the bilge water.
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Recommendation:
Ensure that an air gap is provided on the drain line for the vent.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The records of shock halogenation of the whirlpools indicated the contact time but not the halogen residual used.
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Recommendation:
Ensure that the halogen residual used during shock halogenation is recorded.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The depth markers at the aft (conservatory) pool and lido forward pool were not near the pools and were difficult to identify. In some cases the markers were on signs 7 feet above the deck and 10-12 feet away from the pools. At each of these pools there was space where depth markers could be stenciled on the painted surfaces above the water line.
There were no depth markers for the circular pool.
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Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool. Ensure that depth markers are labeled in feet or meters, or both,. Additionally, ensure that depth markers are installed for every 1 m (3 feet) in change of depth.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool A (Lido Starboard 1)
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Violation:
The anti-entrapment drain cover had a large section that was missing.
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Recommendation:
Replace this drain cover. 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:
Recreational Water Facilities-Crew Pool
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Violation:
A shepherd's hook was not provided at the pool. A length of rope was not attached to the floatation device.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
11
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Site:
Medical-
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Violation:
Medical staff conducted verbal interviews daily with asymptomatic cabin mates of ill crew members until 36 hours after the onset of the ill crew member's symptoms.
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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.:
13
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Site:
Food Service General-
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Violation:
When questioned, 3 staff members did not know how to properly cool foods and did not know what to do if foods failed to reach 70 F within 2 hours. One staff member indicated that after 2 hours foods were removed, covered and placed in the walk-in refrigerator. At this point it was stated that no further monitoring of cooling was conducted. Proper cooling procedures were posted at each blast chiller. Additionally, a review of the cooling logs showed that there were a few days where the food was not cooled to 70 F within 2 hours and continued to cool down to below 40 F with no corrective action taken.
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Recommendation:
Person in charge: Ensure that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
The serving utensils were not located under a sneeze guard. This was corrected immediately.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Horizon Court Buffet
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Violation:
The soup urns had lids but were not located under a sneeze guard. This station was used daily.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Horizon Court Buffet
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Violation:
A partially covered container of grated parmesan cheese was not under a sneeze guard. The tongs and the plates for the tongs were not under a sneeze guard at the pastry station. The gravy at the carving station was not fully under the sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
21
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Site:
Bar-Crooner's Bar
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Violation:
The decorative cover on the door of refrigeration unit 4 was loose, making cleaning difficult.
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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:
Buffet-Horizon Court Port Coffee Station
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Violation:
The technical space under the coffee station had gaps, raw wood and laminate surfaces, making cleaning difficult. This area was subject to extremes of heat and humidity.
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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. 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:
Galley-Hot Galley Starboard Side Deck 5
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Violation:
There was a rough seam along the edge of the drip pan for the grill, making cleaning difficult.
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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-Fish Section Deck 5
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Violation:
The two thermometers located inside the walk-in refrigerator were broken. New thermometers were placed inside the unit.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Starboard Side Dishwash Deck 5
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Violation:
The right rinse nozzle for the dishwash machine was 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.:
22
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Site:
Galley-Port Side Dishwash Deck 5
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Violation:
The previously cleaned curtains for the dishwash machine were slightly soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drain boards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Deck 12 Galley
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Violation:
The thermometer mounted at the final rinse compartment of the potwash sink noted 180F while the water was tested at 203F.
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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-Dishwash
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Violation:
The left rinse nozzle was partially clogged, causing an irregular spray pattern. This was corrected on site.
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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.:
26
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Site:
Other-Bellbox Deck 9
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Violation:
The previously cleaned heating element for the fryer was soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Other-Waiter Station Deck 6
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Violation:
Clean cups were stored on a wet shelf inside the storage cabinet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. 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.:
28
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Site:
Galley-Port Side Dishwash Deck 5
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Violation:
The spray arms for the dishwasher were stored above the soiled landing. The spray arms were clean but the soiled landing was not.
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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.:
28
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Site:
Pantry-Deck 5 Mid-ship Pantry
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Violation:
The disposable gloves dispenser was mounted under the paper towel dispenser subjecting the gloves to potential contamination from dripping hands.
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Recommendation:
Move the gloves so that they are not under the paper towel dispenser.
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Item No.:
30
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Site:
Pantry-Deck 5 Mid-ship Pantry
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Violation:
Paper towels were not provided at the handwash sink. A "wash hands often" sign was not posted at the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks. Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 12 Galley
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Violation:
Numerous cracked and missing deck tiles were noted in the galley especially around the kettles and at the potwash, making cleaning difficult.
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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:
Galley-Pastry Outlet Deck 5
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Violation:
There was an opening around the pipe in the bulkhead behind the ovens, making cleaning difficult.
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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:
Galley-Horizon Court Dishwash
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Violation:
Several cracked deck tiles were noted in this area.
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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:
Food Service General-
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Violation:
There were cracked deck tiles noted throughout the main and crew galleys, making cleaning difficult.
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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.:
37
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Site:
Buffet-
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Violation:
There was condensate forming on the underside of the shelf above the hot foods.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
There was condensate forming on the deckhead above the soup kettle. There was no food in the kettle.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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