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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The cross connection control program list indicated an air gap for the distribution system chemical tank filling. There were hoses attached to the potable water lines at the chemical tanks, removing the air gap. A continuous pressure backflow prevention device was installed on the potable water line.
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Recommendation:
Update the cross connection control program to indicate the backflow prevention installed.
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Item No.:
08
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Site:
Potable Water-Spa Male Steam Generator Room
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Violation:
The intermediate vent was plugged on the backflow prevention device for the potable water line to the steam generator.
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Recommendation:
Ensure that the intermediate vent remains clear to ensure the unit operates correctly.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank
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Violation:
The vessel records indicated that International Interline Basic 850 was used inside the potable water tanks. There was no documentation onboard to show that this coating was approved for potable water tanks.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Swimming Pool
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Violation:
The aft swimming pool chlorine level was measured at 0.08 ppm by the inspector and no color change was visible in the color comparator test used by the crew member. The pool was open and 3 adult passengers were in the pool.
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Recommendation:
Ensure that bathers are not allowed to use the pool before a free residual halogen of 1.0 mg/L (ppm) is achieved. Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
19
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Site:
Buffet-Petty Officer Mess
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Violation:
The upper salad bar items were not protected from contamination by the sneeze guard. These items were difficult to protect because they were located at eye level.
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Recommendation:
Do not place items on the upper salad bar surface or use this surface to display individually-packaged items that do not require protection.
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Item No.:
20
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Site:
Galley-Forward Portside Ice Machine
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Violation:
The float was stuck open allowing the water bath to overflow into the ice bin below.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Center Galley Under Counter Refrigeration Units 102 and 103
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Violation:
The foam insulation on the technical space refrigerant lines was torn and otherwise damaged, making cleaning difficult..
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Forward Starboard Pantry
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Violation:
Some of the sealant was missing on the front of the deep fryer, 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:
Galley-Tray Station
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Violation:
A few service trays had a peeling coating, making cleaning difficult.
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Recommendation:
Repair or replace the damaged service trays.
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Item No.:
24
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Site:
Galley-Center Galley Potwash
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Violation:
A staff member was observed removing a pan from the hot water final rinse before the required 30 seconds. The individual provided the appropriate answer when asked.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77°C, (171°F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
27
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Site:
Bar-Aft Pool Bar
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Violation:
Light mold was noted on the plumbing lines in the technical space below the ice/water dispenser.
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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.:
27
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Site:
Galley-Center Galley Under Counter Refrigeration Units 102 and 103
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Violation:
The foam insulation on the technical space refrigerant lines had a heavy mold accumulation.
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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-Dishwash Clean Storage
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Violation:
Water was pooling in the light fixture cover above the clean storage table and was noted dripping onto the table. Nothing was stored on the table at the time. The cause of the water was unknown.
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Recommendation:
Identify and correct the cause of the water in the light fixture. Ensure that nothing is stored on the table until the repair occurs.
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Item No.:
28
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Site:
Galley-Glasswash
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Violation:
The clean end storage rack was soiled.
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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.:
33
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Site:
Provisions-Vegetable Storage
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Violation:
The steel plate was buckled at the tile interface, making cleaning difficult.
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Recommendation:
Repair the deck surface.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Recessed and/or missing grout and damaged deck tiles were noted throughout the lido and main galley areas, making cleaning difficult. Tile replacement and grouting work was in progress.
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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-Lido Starboard Beverage Station
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Violation:
The lower portion of the bulkhead tile was severely damaged, 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:
Food Service General-Walk-in Refrigerator and Freezers
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Violation:
Several units had holes in the bulkhead where plastic plugs had been removed, making cleaning difficult.
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Recommendation:
Replace the plastic plugs in the bulkhead.
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Item No.:
33
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Site:
Galley-Center Hot Galley
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Violation:
The top of the AC vent cover above the preparation table, was heavily soiled with grease and debris. The cover was installed so that the rolled edges, directing air flow away from the table, were facing the wrong direction. No contaminants were observed falling from the cover at the time of the inspection.
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Recommendation:
Clean the ventilation cover and ensure that it is properly installed.
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Item No.:
34
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Site:
Bar-Main Pool Bar-Starboard
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Violation:
A leak was noted in the handwash sink drain.
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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.:
37
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Site:
Galley-Portside Dishwash
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Violation:
Excessive steam and heat were noted in this area. The ventilation system did not appear to be working properly.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Food Service General-
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Violation:
There were two undercounter dishwash machines in the preparation rooms and one in the pastry shop that were posted out of order.
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Recommendation:
Repair these dishwash units.
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Item No.:
40
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Site:
Galley-Aft Portside Beverage Station
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Violation:
Several small black flies were noted in the technical space.
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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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