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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line supplying the hose connection next to the chlorine dosing tank for the terrace pool was not fitted with a backflow preventer.
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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.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line supplying the hose connection next to the chlorine dosing tank for the terrace pool was not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Engine Room-Bunker and Production Stations
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Violation:
The potable water lines used to fill the chlorine and pH control dosing tanks were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Bunker Station 4603
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Violation:
The chain for the middle filling line cap was loose. The chain for the bottom cap was not adequately secured. This was corrected.
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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.
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Item No.:
08
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Site:
Potable Water-Plumber's Workshop
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Violation:
The potable water line supplying the hose connection was not fitted with a backflow preventer.
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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.:
08
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Site:
Potable Water-Plumber's Workshop
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Violation:
The potable water lines were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Technical Office
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Violation:
The potable water line supplying the coffee machine was not fitted with a backflow preventer.
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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-Whale Pool-Children's Pool
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Violation:
The single metal drain was not anti-entrapment. Per the engineer, the main drain was not under suction and was just an overboard dump for the pool water.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
Recreational Water Facilities-Calypso
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Violation:
The shepherd's hook was not visible from the entire perimeter of the pool. The shepherd's hook was on a bulkhead and blocked from view by a staircase.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
When the pen for the analyzer chart recorder was in "lock out" the free halogen readings were maxed out at 10 ppm. It was not clear from the charts whether the readings were at 10 ppm or greater. This also occurred when an "electrolyte change" was made. Manual free halogen tests were done but these tests were not conducted hourly.
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Recommendation:
Ensure that free halogen tests are conducted on an hourly basis when the automated system is not functioning properly.
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Item No.:
16
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Site:
Buffet-Time As a Public Health Control Plan
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Violation:
The time as a public health control plan for the Lido preparation area aft stated that undercounter refrigeration unit 1 was on temperature control. The unit was labeled with a time control placard. All potentially hazardous foods were below 41 F. The placard was removed.
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Recommendation:
Ensure that the time control plan matches the flow of foods in this area.
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Item No.:
17
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Site:
Galley-Deck 6
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Violation:
The roasted red and yellow peppers, prepared yesterday, in the undercounter refrigerator were not on a cooling log. When asked, the staff stated that they cooled the peppers with cold water after cooking to a temperature of 250 F. No temperature was taken or recorded after the cooling process. The peppers had a temperature of 41 F.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
22
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Site:
Galley-Midship Dishwash
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Violation:
Dirty dishes were stored on a tray on top of an in-use garbage can.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Midship Dishwash
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Violation:
The first final rinse nozzle of the dishwash machine was clogged, creating a weak spray pattern.
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Recommendation:
Ensure that the nozzles of the final rinse arm are not clogged.
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Item No.:
22
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Site:
Pantry-Deck 10 and Deck 11 Forward Garbage Storage
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Violation:
Soiled dishes and glasses were stored on the deck.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Pantry-Deck 12 Forward Ice Pantry
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Violation:
The sanitize bucket solution was tested at less than 50 ppm chlorine. The bucket was dumped.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
29
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Site:
Pantry-Deck 11 and Deck 12 Forward Garbage Storage
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Violation:
The doors to these pantries were held open (fire doors) during use. The handwash sinks were blocked by the doors.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Pantry-Deck 11 Garbage Storage
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Violation:
Soiled glasses were stored along the edges of the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Food Service General-Handwash Stations
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Violation:
There were many, 12-15, handwash stations throughout the food preparation and dishwash areas with a maximum water temperature between 82 F and 97 F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Bar-Seabreeze
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Violation:
The soap dispenser at the handwashing facility was not working. There were individuals setting up this bar for opening.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Pantry-Officer
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Violation:
There was no waste receptacle at the handwash station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Buffet-Gazebo
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Violation:
There was no waste receptacle for the handwash station inside the gazebo.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was excessive sealant that was peeling on the bulkhead below the right tilting pan. The sealant was used to close a gap.
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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. Use profile strips to close gaps.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was missing and recessed grout in this area.
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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:
Other-Hamburger Grill
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Violation:
The six entrances had openings in the steel door frames where the latching pin and lock inserted.
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Recommendation:
Close theses openings.
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Item No.:
33
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Site:
Other-Pizzeria
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Violation:
There were gaps around the deckhead and the steel beam around the deckhead lights. This area was soiled with dust.
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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. 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-Hotel Locker 14709
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Violation:
This locker was used to store new dishware still in the box. One box was stored on the deck, making cleaning of the deck difficult.
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Recommendation:
Do not store boxes directly on the deck.
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Item No.:
33
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Site:
Bar-Promenade
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Violation:
The were numerous cracks along the coving behind the bar.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
Water was leaking from around the deckhead mounted light. The water was dripping on the deck.
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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-Promenade
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Violation:
Two small light bulbs over the liquor bottles on the back bar counter were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Preparation Area Aft
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Violation:
There were a few small flies around the fire extinguisher.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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