|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
There were no collection containers for bacterial analysis of stool samples.
|
|
Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
There were double check valve assemblies installed on the high saline discharge lines on the evaporators. These assemblies did not have an intermediate vent. Also, the records for the testing of these assemblies did not include the pressure differential measurements.
|
|
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. 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:
(15) International shore connections for fire/sprinkler, high saline overboard discharge from evaporators, or other such cross-connections involving high pressure require reduced pressure assembly backflow prevention devices installed.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Port Side Bunker Station
|
|
Violation:
There was no cap on the fill line for the left potable water connection. This was corrected during the inspection.
|
|
Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Pool Bar and Looking Glass
|
|
Violation:
The ice machines in these locations had non-continuous pressure backflow preventers on the incoming water line. The water lines were under continuous pressure. This was noted on the last inspection, however most areas were corrected.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
The depth markings were not visible from the pool deck.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Thalasso Pool
|
|
Violation:
There was no written documentation of the monthly sedimentation test for the sand filter. There was a record of a weekly inspection and the 3rd Engineer described the sedimentation test procedures correctly.
|
|
Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
There was an assistant waiter with gastrointestinal illness who reported to medical on 10/27/07. The isolation log indicated that he was released from isolation on 10/29/07. The crew member's medical record indicated that he still had symptoms on 10/30/07. The medical log indicated that he still had symptoms on 10/31/07, but the column in the log indicating if the crew member was fit for duty was not completed. There were no other records available for this crew member. The medical personnel stated that he was not released from isolation until he was symptom free for 48 hours, but this was not clear from the records.
|
|
Recommendation:
Ensure that documentation is clear as to when crew members are isolated.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The salami in undercounter refrigeration unit 3.5 had an internal temperature of 46.5 F. The ambient air temperature of the unit was 46 F. The food was removed and placed in the blast chiller. This unit was undergoing a defrost cycle at the time. Per staff this unit was also in heavy use.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The sealant used for the back plate of the slicer was "3M Scotch-Weld DP110". No indication was found that this was a food grade sealant.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Aft Starboard Beverage Station
|
|
Violation:
The technical space under the coffee service station had exposed compressed wood material at the rear wall, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Hot Service Line
|
|
Violation:
The technical space for the right and left bain marie stations had a six inch wide trough extending from the rear wall, creating a void space and making cleaning difficult.
|
|
Recommendation:
Enclose the area in the back of technical spaces.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Hot Service Line
|
|
Violation:
The rounded corners in the technical space of the bain marie stations had exposed raw wood at the rear wall, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Looking Glass
|
|
Violation:
The technical spaces below the ice bins had unsealed hose penetrations through the back wall, making cleaning difficult.
|
|
Recommendation:
Seal the penetrations.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Aft Port Outdoor Beverage Station
|
|
Violation:
The technical space under the ice machine had a hole in the side wall, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Dishwash
|
|
Violation:
A sanitizing bucket was found with no residual chlorine. This area was in active use and the bucket was replaced.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Pantry-Deck 7 Midship
|
|
Violation:
The bucket of sanitizing solution was measured at greater than 200 ppm chlorine. The pantry was not in use. This solution was replaced.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pool Grill
|
|
Violation:
Previously cleaned hotel pans were on the deck underneath the cleaning locker. The pans were removed and sent to the potwash.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Hot Service Line
|
|
Violation:
The portable handwash station did not have paper towels. This was corrected.
|
|
Recommendation:
Ensure that paper towels are available at each handwash station.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Hot and Cold Service Lines
|
|
Violation:
A "Wash Hand Often" sign was not present at the portable handwash sinks in these areas.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Aft Port Outdoor Beverage Station
|
|
Violation:
The coving at the deck/cabinet juncture was not flush with the deck, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Aft Port Outdoor Beverage Station
|
|
Violation:
The deck below the beverage station was raw wood, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fish Preparation
|
|
Violation:
The technical space under the pulper had two penetrations into the bulkhead, creating void space and making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Liquor Store
|
|
Violation:
The deck at the entrance was chipped, creating a deep pit and making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
Missing grout was noted between newly replaced deck tiles, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pool Grill
|
|
Violation:
The beverage station was not coved at the deck/bulkhead juncture, making cleaning difficult.
|
|
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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The technical space for bain marie #4 had a leak at the flexible hose connection. This was corrected.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|