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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The listing of backflow preventers was provided in a paper file folder and electronically in the AMOS system. The electronic system did not really identify the component which the water connected with. Because there were some preventers on one list, but not the other it was difficult to be sure if all cross-connections were identified and inspected. The backflow preventer listing did not clearly identify the preventer installed for the pedicure thrones in the spa area on deck 16. The listing did not include the bedpan washer cross-connection in the sluice room inside the medical center. The listed preventers for the main galley pastry proofing ovens and rotary ovens were described as Watts 7 and 8 model preventers, but both were N9 model preventers.
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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 both the paper and electronic listings are complete and accurate in describing the plumbing fitting involved and the backflow preventer used.
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Item No.:
41
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Site:
Children Area-Pelican's Room - Child Toilet
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Violation:
There was no disposable gloves, sanitary wipes, or airtight washable waste receptacle located inside this toilet room.
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Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes. Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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Item No.:
20
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Site:
Galley-Deck 5 - Garde'manger
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Violation:
The bottom of the previously cleaned perforated plastic insert for the salad transportation trolley had features that were difficult to clean. The bottom was soiled with mold and food residue.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
26
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Site:
Galley-Deck 5 - Garde'manger
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Violation:
The bottom of the previously cleaned perforated plastic insert for the salad transportation trolley had features that were difficult to clean. The bottom was soiled with mold and food residue.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
33
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Site:
Galley-Food Service Elevator
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Violation:
The deck and door tracks of the food service elevator were lightly soiled with food debris and dust.
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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.:
21
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Site:
Galley-Deck 5 - Soup Station
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Violation:
The power cable for the buffalo chopper was draped on the counter, making cleaning difficult.
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Recommendation:
Secure the cable above the counter to facilitate proper cleaning and sanitizing.
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Item No.:
28
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Site:
Galley-Deck 15 - Trident Grill - Starboard - Handwash Sink
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Violation:
There was splash observed from the handwash sink that sprayed onto the clean counter and hot dog roller that was in service cooking hot dogs.
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Recommendation:
Install a side shield on the counter next to the sink, or if practical relocate the hot dog roller and not use the counter space next to the sink.
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Item No.:
19
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Site:
Galley-Deck 15 - Trident Grill - Starboard - Handwash Sink
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Violation:
There was splash observed from the handwash sink that sprayed onto the clean counter and hot dog roller that was in service cooking hot dogs.
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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.:
37
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Site:
Galley-Deck 15 - Gazebo Grill
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Violation:
There were two food service workers inside the gazebo grill that were observed sweating while preparing food. Hot air could be felt radiating out of the open shutter doors of the gazebo. In addition, the decorative wood molding along the deckhead along the outside of the gazebo was lightly soiled with an accumulation of grease and dust.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Galley-Deck 15 - Gazebo Grill
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Violation:
There were two food service workers inside the gazebo grill that were observed sweating while preparing food. Hot air could be felt radiating out of the open shutter doors of the gazebo. In addition, the decorative wood molding along the deckhead along the outside of the gazebo was lightly soiled with an accumulation of grease and dust.
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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.:
20
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Site:
Galley-Deck 15 - Mobile Popcorn Wagons
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Violation:
There were slotted fasteners in the food contact surfaces of the popcorn wagons. There was also some corrosion around the fasteners.
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Recommendation:
Replace fasteners with corrosion resistant non-slotted fasteners.
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Item No.:
26
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Site:
Galley-Deck 15 - Mobile Popcorn Wagons
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Violation:
The interior of the previously cleaned popcorn wagons were soiled with grease and food debris.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 11 - Bell Box
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Violation:
There was a basket of previously cleaned carafe lids that were soiled with food debris.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-All Passenger and Crew Whirlpool Spas - Backwashing
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Violation:
The daily backwashing performed on all the whirlpool spas is done automatically, and according to staff there is no manual monitoring during the process to ensure the water is clean flowing or to repeat the backwash until clean flow is observed.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
41
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Site:
Children Area-Pelican's Room - Child Toilet
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Violation:
There was no disposable gloves, sanitary wipes, or airtight washable waste receptacle located inside this toilet room.
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Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes. Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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