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Item No.:
06
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Site:
Potable Water-Sampling and Analysis
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Violation:
The routine monthly sampling sites were primarily being taken on decks 3, 4, 6, and 13 with several sites repeated every other month.
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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.
Ensure sampling sites are not repeated to ensure all of the vessel's potable water distribution system is sampled.
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Item No.:
07
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The documentation of potable water tank disinfection after inspection, maintenance, and cleaning did not indicate how disinfection was accomplished including concentration and contact time.
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Recommendation:
Ensure that disinfection following potential contamination is accomplished by increasing free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintaining this concentration for 4 hours or by way of another procedure recognized and accepted by the VSP.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The documentation of potable water tank disinfection after inspection, maintenance, and cleaning did not indicate that the halogen concentration was below 5.00 ppm or that the tank was flushed prior to being put back on line.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
There was no written documentation that the interior tank coatings were approved for potable water contact, and that all manufacturer's recommendations for application, drying, and curing were followed.
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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.:
08
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Site:
Potable Water-Bar Pantry Carbonator Cabinets
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Violation:
All of the carbonator backflow prevention device intermediate atmospheric vents were plugged.
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Recommendation:
Remove the plugs to ensure proper operation of the intermediate atmospheric vents.
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Item No.:
08
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Site:
Potable Water-Main Pool Mechanical Room
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Violation:
The potable water hose connection had a Watts S8 backflow preventer while the cross-connection control program indicated that a Watts N9 was installed at this location.
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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.
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Item No.:
08
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Site:
Potable Water-Deck 13 Beauty Salon
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Violation:
There were no backflow prevention devices on the three hair washing sinks.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
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Item No.:
08
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Site:
Potable Water-Health Spa
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Violation:
The thallasso therapy units were not listed in the cross-connection control program. The units could not be opened at the time and it was not clear that backflow prevention devices were installed on the potable water lines.
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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. 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-Health Spa - Turkish Bath
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Violation:
The backflow prevention device on the potable water line for the steam generator was different than what was listed in the cross-connection control program.
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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.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Air-gaps (e.g. water softener drains, ice machines, tank transfer lines, etc.) were not included in the cross-connection control program.
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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.
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Item No.:
08
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Site:
Potable Water-Deck 1 Engine Room
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Violation:
The three water softener drain lines were not at least twice the diameter of the delivery line.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Deck 1 Engine Room
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Violation:
The hose connection for the main pool chemical vats did not have a backflow prevention device installed. The hose could be placed in the chemical vat.
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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.:
09
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Site:
DO NOT USE (whirlpool/spa)-Passenger Spa Aft
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Violation:
Both the port and starboard spas had 0.24 ppm of free halogen and the spas were open. The spas were immediately closed.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-Passenger Pool Forward
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Violation:
The pool water was analyzed by both the inspector and the vessel staff. There was no free halogen in the pool and the pool was open and in use. The pool was immediately closed.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Safety Signs
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Violation:
The signs stated that individuals being treated for immune system diseases should not use the facilities. Individuals may be immunocompromised without being treated for an immune system disease.
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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.:
17
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Site:
Provisions-Parasite Destruction
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Violation:
There was a HACCP letter, but no parasite destruction documentation from the supplier for the smoked Norwegian herring. Staff stated that the herring was cold smoked. The parasite destruction letter from the supplier of the cold smoked marlin included the temperature, but not the time the fish was held at that temperature.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The galley employees do not have a tool to remove the drains for the tilting kettles. They must wait until the kettles are cool and remove by hand, which allows the food to dry in the kettle and makes cleaning more difficult.
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Recommendation:
Ensure a wrench or other appropriate tool is provided to allow staff to remove the tilting kettle drains to perform the required cleaning and maintenance.
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Item No.:
21
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Site:
Provisions-Dry Provisions - Beverage Storage
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Violation:
There was a cart with an unfinished wood surface used to transport cases of beverages.
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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. 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:
Food Service General-Water Fountains
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Violation:
The corner profile strips were missing on all of the water fountains in the galleys. Some of the fountains were not secured tightly to the bulkhead, leaving a gap between the fountain and the bulkhead.
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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. 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.:
22
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Site:
Food Service General-Conveyor & Flight-Type Warewash Machines
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Violation:
Opti-Rinse spray heads are installed on the final rinse spray arm on these units. The Opti-Rinse spray heads must be viewed from the side to determine if the water is flowing freely from each spray head. There was no way to view the final rinse spray heads from the side on these units.
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Recommendation:
Modify the warewash units to allow proper observation of the Opti-Rinse spray heads during inspection and maintenance.
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Item No.:
29
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Site:
Galley-Food Handler Toilet
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Violation:
The toilet room that was labeled "food handler toilet" was not in operation. The sink and toilet were not installed.
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Recommendation:
Ensure that toilet rooms are provided and conveniently located. Ensure that handwashing facilities are provided in or immediately adjacent to toilet rooms or vestibules.
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Item No.:
30
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Site:
Buffet-Grill & Pizzeria
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Violation:
There was no "wash hands often" sign at the handwash station by the grill. At the pizzeria, the paper towel dispenser was installed over the sign.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
The deck was soiled with food debris under the storage lockers behind the clean storage rack of the dishwash area.
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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 6
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Violation:
There was water pooled on the deck below the center of the preparation counter by the potwash clean storage area. The rest of the deck was dry and there didn't appear to be a leak in the area.
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Recommendation:
Ensure that all water is removed from the deck following cleaning.
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Item No.:
36
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Site:
Galley-Deck 6
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Violation:
There was insufficient light at the preparation counter by the potwash clean storage area.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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