|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution System E. coli Testing
|
|
Violation:
The sampling location protocol did not appear to have sufficient variety. The locations chosen over several months were from the same decks. Additionally, it did not appear that there were any samples taken from decks 0, 1, 2, 4, 6, 7, 8 or 9 for the past several months.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
There was a non-continuous pressure-type backflow prevention device (Watts NLF9) installed on the potable water line supplying the juice machine. It appeared that this type of device was used in other pantries as well but the lettering was not always clearly visible.
|
|
Recommendation:
Install continuous pressure backflow prevention devices on the potable water lines supplying the juice machines.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The plumbing system components were not listed in the cross-connection control list so that it was not clear what exactly was connected to the potable water system. The location of the connection and the form of protection were listed.
|
|
Recommendation:
Include a clear description of plumbing system components in the cross-connection control program.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
Some of the connections to the potable water were not listed in the cross-connection control list. Two connections in the port dishwash area of the main galley and a hose connection near the pool circulation pumps in the engine room were not listed.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The type of protection used was not always correct. There were more atmospheric vacuum breakers listed for protection than were actually used. This was noted for the port dishwash area of the main galley and the pedicure thrones. In some cases the protection used was continuous pressure-type devices instead.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
Double check valve assemblies were installed on the high saline discharge lines of the evaporators.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Sauce Station
|
|
Violation:
There was an end cap missing on the flat-top grill, leaving an open channel, making cleaning difficult.
|
|
Recommendation:
Replace the missing end cap.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Bellbox (Deck 8)
|
|
Violation:
There was a moderate-size opening around a conduit penetration beneath the deep fat fryer, 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.:
21
|
|
Site:
Galley-Potwash
|
|
Violation:
There was loose, peeling sealant on the back of the potwash machine.
|
|
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.:
21
|
|
Site:
Galley-Appetizer Section
|
|
Violation:
There was excess sealant on the exterior of the flat-top grill.
|
|
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.:
22
|
|
Site:
Galley-Dishwash Area (Port)
|
|
Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwasher was not functioning properly. This item was corrected during the inspection. The final rinse measured 160F and 162F at the plate surface.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwasher was not operating correctly. This item was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash Section
|
|
Violation:
The portside mechanical potwasher was not removing food debris from sheet pans, even after multiple passes through the wash-rinse-sanitize cycles. It appeared that the spray jets were not operating correctly.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Bellbox (Deck 8)
|
|
Violation:
The dataplate on the dishwasher was worn.
|
|
Recommendation:
Replace the dataplate.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash Section
|
|
Violation:
The final rinse temperature at the pan surface on the in-use portside mechanical potwasher measured below 160 F. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Mini Galley/Pantry
|
|
Violation:
The chlorine concentration in the sanitizer container measured well below 50 ppm. This item was corrected during the inspection.
|
|
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:
Buffet-Buffet #3 (Forward/Port)
|
|
Violation:
The chlorine concentration measured well below 50 ppm. The area was open at the time of the finding. This item was corrected during the inspection.
|
|
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.:
27
|
|
Site:
Galley-Sauce Station
|
|
Violation:
The non-food contact areas on the tilting pan was soiled with old food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The underside of the deep fat fryer was soiled with grease. This unit was previously cleaned.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Bakery
|
|
Violation:
The required "Wash Hands Often" sign was missing at the handwash station.
|
|
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:
Galley-
|
|
Violation:
There was recessed grout between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There was recessed grout between deck tiles in this area.
|
|
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-Appetizer Section
|
|
Violation:
There was peeling sealant on the bulkheads in this section.
|
|
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-Appetizer Section
|
|
Violation:
There was some recessed grout between deck tiles, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Appetizer Section
|
|
Violation:
The deck under the preparation table was soiled with paper and wrapping materials. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
There was loose, peeling sealant on the bulkheads in this area.
|
|
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-Ice Cream Station (Starboard)
|
|
Violation:
There was broken tile coving at the entrance to the service side of the ice cream station.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Spa Cafe
|
|
Violation:
The deck beneath the beverage station was heavily soiled with dirt and food debris.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Specialty Galley
|
|
Violation:
There was some recessed and missing grout between deck tiles in this area. There was also a gap at the tile coving-bulkhead juncture (near the dishwash area), making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Mini Galley/Pantry
|
|
Violation:
There was a large amount of standing water on the deck in this area. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Galley-Mini Galley/Pantry
|
|
Violation:
The ice machine was posted "Not in Use." According to ship's personnel, this item is no longer needed.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-
|
|
Violation:
Two combination ovens were posted "Not in Use." According to ship's personnel, these units have never been used.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Other-Hamburger Grill
|
|
Violation:
The dishwash machine has never been used.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Room Service-Bellbox
|
|
Violation:
The undercounter dishwash machine was posted "Not in Use." According the ship's staff, this item is no longer needed.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Bakery
|
|
Violation:
The stationary rack dishwasher was posted "Not in Use." According to ship's personnel, this unit is no longer needed.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
The toilet seat opening was not child-sized and appeared to be the same size as that standard toilet seats in the public toilet rooms.
|
|
Recommendation:
Install a child-sized toilet seat.
|
|
|
Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
The disinfectant for the diaper changing table was not at the diaper changing station.
|
|
Recommendation:
Ensure the disinfectant is located at the diaper changing station.
|
|