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Item No.:
06
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Site:
Potable Water-
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Violation:
A review of the records noted numerous days when either the calibration was not recorded or the calibration checks were conducted several hours after the start of bunkering or production.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The August 14 far point distribution chart had no chlorine residual recording for approximately 17 hours. An attached GE printout was in place but there was no indication what color line corresponded to the distribution system or how the % reading on this record related to ppm.
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Recommendation:
Ensure that the GE printouts used to show free chlorine residuals provide a correlation between the % reading and the equivalent free chlorine residual for the system in question.
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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 installed on the potable water line supplying the toilet to cabin 8074.
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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:
Recreational Water Facilities-
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Violation:
A review of the fecal accident log noted that there were a few fecal accident records that did not indicate the contact time during disinfection.
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Recommendation:
Ensure that a written or electronic record of all fecal accidents is maintained. Ensure that the record includes the pool name, date and time of the incidnet, response steps taken, free residual halogen level achieved following cleaning, and contact times.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
A review of the records noted that there were a few missing free chlorine residual readings at each of the swimming pools on April 21, 2007. There was no indication in the records that these pools were closed.
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Recommendation:
Enusre that there are no gaps in the free chlorine residual records unless there is a notation that the swimming pools were closed.
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Item No.:
10
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Site:
Recreational Water Facilities-Not a Pool
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Violation:
A review of the records noted a few days when the low/high level chorine alarm sounded. A manual test was performed but there was no record of the ppm reading for the manual test. Per the record, the level was within range.
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Recommendation:
Ensure that the free chlorine residuals noted during manual testing are recorded.
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Item No.:
11
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Site:
Housekeeping-
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Violation:
The outbreak and response protocol indicated that passengers could leave isolation after being symptom free for 12 hours in order to go to Parrot Cay.
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Recommendation:
Ensure that symptomatic passengers meeting the defintion for AGE are advised to remain isolated in cabin until well for a minimum of 24 hours after symptom resolution.
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Item No.:
20
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Site:
Housekeeping-
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Violation:
Sikaflex 221 was used inside the ice machines between the upper compartment and the ice bin. The label on this product did not indicate that it could be used on food contact surfaces.
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Recommendation:
Ensure that materials used on food contact surfaces are certified for said use. Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-Animators Galley
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Violation:
In the bain marie technical compartment ESP #0065, there was a hole in a lower right front surface of the compartment, making cleaning difficult. This was corrected during the inspection.
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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.:
28
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Site:
Food Service General-Food and Beverage Locker Across From Cabin 2116
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Violation:
Food equipment was stored on the deck. The food contact surfaces of food equipment were not stored inverted or otherwise protected.
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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. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Throughout the food service areas, the poured deck material was chipped and cracked, especially around gutterways and at the stainless steel mounts of equipment. This damage makes 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:
Buffet-Parrot Cay Buffet
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Violation:
The deck/cabinet juncture was not coved at the buffet counter, making cleaning difficult.
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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:
Preparation Room-Fish Preparation
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Violation:
There was excess grout at the deck/bulkhead juncture on the left side of the room behind the stainless steel mounts of the preparation counters. This grout was higher than the coved tiles, removing the cove and creating a 90 angle and making cleaning difficult.
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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-Food and Beverage Locker Across From Cabin 2116
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Violation:
The deck was soiled in this locker. Numerous items were stored on the deck, making cleaning of the deck difficult.
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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. Store all of the items in this locker off of the deck to facilitate cleaning.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak in the technical compartment for Espresso 356. This was corrected during the inspection.
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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-Wavebands
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Violation:
The lights behind the bar counter were covered with red and blue plastic material. There did not appear to be at least 220 lux of lighting on the bar counter with the plastic in place. The colored plastic was removed during the inspection.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
40
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Site:
Food Service General-Food and Beverage Locker Across From Cabin 2116
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Violation:
There was no indication that this area was inspected for harborage conditions. There were numerous items stored in this area many of which were against bulkheads and on the deck. These items included food service equipment and food.
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Recommendation:
Ensure that the vessel's food areas are inspected under the Integrated Pest Management Plan at a frequency that can quickly detect the evidence of pests or the creation of harborage conditions.
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