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Item No.:
07
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The program listed a reduced pressure assembly for the backflow prevention device on the potable water/technical water line. The engineers were unable to locate this device in the engine room.
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Recommendation:
Ensure that the potable water system is protected against backflow or other contamination by backflow preventers or air gaps.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The program listed many backflow prevention devices as a B-969. When questioned, the engineers were not able to figure out what type of backflow prevention device that was. When checked, they were atmospheric vacuum breakers. In addition, a few coffee and juice machines were listed as having a B-969 backflow prevention device. When checked, they were Watts N9 devices.
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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-Cross-Connection Control Program
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Violation:
The program did not list the air gap for the mineralizer discharge or the backflow prevention devices for the steam room in the spa.
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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.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The floatation device did not have a length of line 1/2 the pool width.
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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:
Recreational Water Facilities-Fecal Accident Log
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Violation:
The log stated that the corrective action was to follow F.1. HEA 3.3. The log did not list the response steps taken or the free residual halogen level achieved following cleaning and contact times.
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Recommendation:
Ensure that a written or electronic record is made of all fecal accidents. Ensure that the record includes the pool name, date and time of incident, response steps taken, the free residual halogen level achieved following cleaning, and the contact time.
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Item No.:
11
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Site:
Medical-
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Violation:
An ill crew member was seen by medical staff on 3/6 at 1745. The asymptomatic cabin mate was interviewed on 3/7 at 1230.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Ensure the initial interview with the asymptomatic crew member is done as soon as possible.
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Item No.:
13
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Site:
Other-Chef's Table Variance
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Violation:
The variance stated that a list will be given out to participants of the Chef's Table. This list was to include a statement that the passengers report any gastrointestinal symptoms of vomiting or diarrhea within the past 48 hours. This list that was handed out to passengers stated that they should report any gastrointestinal illnesses within the past 24 hours.
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Recommendation:
Ensure the variance is followed.
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Item No.:
19
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Site:
Provisions-M1
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Violation:
Two giant bowls of previously washed, uncovered apples were transported on a cart through the main crew corridor.
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Recommendation:
Ensure that food is covered when being transported through areas where contamination may occur.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
There were several frozen blocks of raw unpackaged chicken, frozen chicken juice and blood on the lids of five other boxes of frozen chicken.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 5 Butcher Shop
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Violation:
The cutting boards were rough around the edges.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 5 Pasta Area
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Violation:
The small grooved grill had a small gap around the grease chute inside the drip pan housing. This was corrected.
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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-Deck 5 Port Fryer Area
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Violation:
Several fasteners were missing in each technical compartment for the bank of 6 deep fryers. This caused the panels to be loose, creating gaps.
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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-Deck 5 Port Grill Section
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Violation:
The grooved grill had a small gap around the grease chute inside the drip pan housing. This was corrected.
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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:
Bar-Horizon Court
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Violation:
The technical space for the port beverage station had a hole in the back where utility lines passed through.
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Recommendation:
Close the hole.
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Item No.:
21
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Site:
Bar-Lido Bar
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Violation:
The technical space below both speed rails had a hole in the back where utility lines passed through.
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Recommendation:
Close the hole.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
There were two stacks of around 30 soiled plastic bins stored outside of the potwash area and next to the ice machine.
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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-Deck 6 Pastry
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Violation:
The data plate on the undercounter dishwasher was worn and not easily readable.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Pantry-Deck 5 Pantry 5552
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Violation:
There was no data plate for the undercounter dishwash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
30
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Site:
Pantry-Deck 5 Pantry 5552
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Violation:
There was no "WASH HANDS OFTEN" sign at the handwashing sink.
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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 6 Dishwash
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Violation:
There was an unsealed penetration in the bulkhead around the potable hot water line.
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Recommendation:
Seal the penetration.
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Item No.:
39
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Site:
Galley-Deck 5 Vegetable Prepartation
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Violation:
There were a few small flies around the undercounter dishwasher.
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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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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan stated that the gym/spa/salon be disinfected three times a day during code yellow. The plan also stated that the same areas be disinfected a minimum of three times a day during code red which is the vessel's outbreak level.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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