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Item No.:
08
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
There was no backflow prevention device on the coffee machine potable water supply line. This was corrected at the time of the inspection.
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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:
*General Comments-
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Violation:
A review of the production records noted numerous days where it took more than 1/2 an hour and in some cases more than 2 hours to reach 2.0 ppm after the start of production.
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Recommendation:
Ensure that the free halogen level reaches 2.0 ppm within 1/2 hour of production start-up.
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Item No.:
08
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Site:
Potable Water-
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Violation:
An air-gap was not provided on the backwash lines to the mineralizers. These lines were direct in to a receptacle that drained to the bilge. The end of the receptacle's drain line could not be located.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The backwash drain lines for the mineralizers had a blue striped with a white arrow. This was also used to indicate potable water lines.
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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.:
08
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Site:
Potable Water-
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Violation:
The reduced pressure backflow protection devices (rp) were tested by a shore side tester. Some of the rp's failed the tests and were not repaired in a timely manner. The tests were conducted in September and the failed rp's were to be repaired during the dry dock in January. The rp's for evaporator 1 and 2 were repaired but not retested. The rp for the marinfloc (deck 0 compartment 10) was replaced but the new unit was not tested. The rp for the deck 10 pool was replaced but not tested. The rp between the potable water system and the technical water failed but there was not indication that this unit was repaired or replaced or retested.
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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 potable water line to the marin floc unit was not striped or painted blue.
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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.:
08
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Site:
Potable Water-
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Violation:
A backflow protection device was not provided on the potable water line for the hose connection in the aft pool room. This line was connected to a portable high pressure wash system.
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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-Garden Cafe Beverage Station
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Violation:
A backflow protection device was not installed on the potable water line supplying the coffee machine. This was corrected during the inspection.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
A standard precautions and risks sign was not posted at the kid's whirlpool spa.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
11
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Site:
Medical-Isolation Records
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Violation:
Review of the isolation records noted that one restaurant steward on both the 4/8-14/2007 and the 3/25-4/1/2007 cruises, was only isolated for 24 hours and not the required 48 hours after the last gastrointestinal illness symptoms.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
19
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Site:
Bar-Stardust Bar
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Violation:
The lower shelf of the food storage rack, located in the pantry passageway, was less than 6 inches above the deck.
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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:
Galley-Deck 5 - Beverage Station
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Violation:
The in-use pastry tongs were stored in the exterior door handle of the pastry trolley.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
20
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Site:
Galley-Deck 5 - Iladagio
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Violation:
The back plate seal on the slicer was brittle and flaking off, creating a rough surface and making cleaning difficult.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Deck 5 - Four Seasons Tilting Pan #1
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Violation:
A peeling label on the front of the tilting pan created a rough surface, 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.:
24
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Site:
Galley-Deck 5 - Seven Seas
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Violation:
Excessive steam was noted exiting the clean end of the glasswash machine. The final rinse utensil surface temperature was measured at 198F. This was corrected at the time of the inspection.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
27
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Site:
Buffet-Garden Cafe
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Violation:
The technical space under the starboard cold station was soiled.
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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:
Buffet-Garden Cafe
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Violation:
A heavy dust accumulation was noted in the void space above the fire door for the grill station.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Buffet-Garden Cafe
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Violation:
The bulkhead-deck juncture along the cooking station 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:
Provisions-Poultry Box
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Violation:
Some loose soft sealant was noted along the bulkhead/deckhead juncture above the door, 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-Deck 5 - Seven Seas
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Violation:
The deck/bulkhead juncture below the #2 under-counter refrigeration unit technical space was soiled.
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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-Deck 5 - Seven Seas Flat Grill #5.
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Violation:
There was missing/recessed grout at the stainless steel/tile deck interface.
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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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