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Item No.:
*
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Site:
Recreational Water Facilities-Filter Cleaning Station
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Violation:
There was pooled soiled water on the deck and inside the soaking station of this RWF mechanical room.
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Recommendation:
Prevent pooling of water on the deck and the soaking station.
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Item No.:
06
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Site:
Potable Water-Microbiologic Testing
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Violation:
The color comparator standard had an expiration date of 05/02/2013. The ship advised that a new standard was on back order.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
Two backflow preventers connected to the potable water supply lines to combination steamer ovens #0560221 and #0560224 were leaking from the air relief port indicating possible failure. Both devices were immediately replaced by the technical staff prior to the team leaving the galley.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
Two backflow preventers connected to the water supply lines to the water metering device at the floor-mounted mixers were leaking from the air relief port indicating possible failure. Both devices were immediately replaced by the technical staff.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
In the spa, there was no backflow prevention for the shower hoses of the men and women changing rooms, shower next to the salt bath, and spa treatment room. There was also no backflow prevention for the shower hoses of the RWFs. The hoses were long enough to reach the decks. The backflow prevention devices installed on the shower hoses of 80 suites on deck 14, deck 15, and deck 16 and on the water faucets for deck cleaning at the Sanarium and steam room in the spa were not included on the cross-connection control list. Also, it was not possible to verify if the shower hoses installed as part of the tubs in 42 suites had backflow prevention. These hoses were long enough to be under the flood level rim of the tubs.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (7) hose-bib connections; (28) any other connection to the potable water system where contamination or backflow can occur. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
Update the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Distillate & Permeate Water Lines
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Violation:
There were several segments of distillate water lines from the evaporators to the potable water halogenation station and permeate water lines from the reverse osmosis plants to the potable water halogenation station that were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). They were painted blue or labeled 'Potable Water Cold', indicating potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Buffet-Lido Garden Cafe Port Side Aft Beverage Station
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Violation:
The vent of the continuous pressure backflow preventer on the juice machine #114317 was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders/Data Loggers
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Violation:
There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility. Staff stated that the data logging system was not yet commissioned and did not have a target completion date for the project. The staff was documenting the pH and halogen values manually since the ship started sailing on 25 April.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
There were no safety signs for the different slides with the elements required in the 2011 VSP Operations Manual. The staff posted temporary signs during the inspection.
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Recommendation:
Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
15
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Site:
Provisions-Vegetable Cooler
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Violation:
A box of shitake mushrooms left over from the last cruise with a 'Use First Label' on it was found to be heavily contaminated with white mold on the individual mushroom stalks. The crew discarded this box immediately.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
21
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Site:
Galley-
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Violation:
Duct tape was found on a number of refrigeration units as temporary protective shield for the thermometer / unit control panel. Previously, a number of these devices had been damaged by the unit cleaning process. A team from the shipyard was aboard installing new compliant stainless steel shields over these thermometer / unit control panels. Ship staff removed the duct tape after this was noted.
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Recommendation:
Ensure 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.
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Item No.:
21
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Site:
Buffet-Both Garden Cafe Wine Stations
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Violation:
The electrical cords on both wine machines were draped on the countertop.
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Recommendation:
Shorten and/or support the electrical cords above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Buffet-Uptown Grill Starboard Beverage Station
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Violation:
The electrical wire on the juice machine was draped on the countertop.
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Recommendation:
Shorten and/or support the electrical wire above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Bar-La Cucina
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Violation:
The electrical wire for the coffee bean grinder next to the coffee machine was draped on the countertop.
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Recommendation:
Shorten and/or support the electrical wire above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Galley-Cagney's Steakhouse
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Violation:
The electrical cords from the combination oven of the portside hot line were draped on the countertop.
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Recommendation:
Shorten and/or support the electrical cords above the counter to allow for easy cleaning.
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Item No.:
26
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Site:
Pantry-Maltings
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Violation:
Inside the top compartment of ice machine #830402, there was material that appeared to be mold on the inside surface of the deflector cover.
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Recommendation:
Ensure 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-Cold Prep
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Violation:
The recessed area of the back plate of the previously cleaned deli slicer was soiled with food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Bar-Mix
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Violation:
A dishwasher rack of plastic bar mix bottle lids and other plastic bar utensils were stored wet in a rack covered by plastic wrap inside an underbar cabinet.
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Recommendation:
Store clean utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Cold Preparation
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Violation:
The water temperature at the handwashing sink next to the drinking fountain was less than100F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Main Dishwash Handwash Sink
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Violation:
The water temperature was less than 100F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Scullery
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Violation:
The handwashing facility in the worker side of the soiled drop-off was blocked by a large container with pots and pans. The area was heavily used at the time. This was corrected during the inspection.
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Recommendation:
Ensure 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:
Galley-The Haven
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Violation:
The water temperature from the left faucet of the handwashing station at the soiled equipment drop-off was above 220F. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Pantry-Wave Pool Starboard Pantry
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Violation:
The handwashing sink did not provide 15 seconds of running water when the metering faucet was pressed to activate. The water shut-off immediately after the lever was released.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
30
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Site:
Buffet-Lido Midship Entrance Beverage Station
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Violation:
The handwashing sink did not provide 15 seconds of running water when the metering faucet was pressed to activate. The water shut-off immediately after the lever was released.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
30
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Site:
Galley-La Cucina Pizza Station
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Violation:
The handwashing sink did not provide 15 seconds of running water when the metering faucet was pressed to activate. The water shut-off immediately after the lever was released.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
33
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Site:
Provisions-Poultry Freezer
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Violation:
Two evaporator drain pan lines were leaking to the deck. No food was impacted. The ship's crew commenced repairs immediately.
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Recommendation:
Ensure condensate water does not leak to the deck.
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Item No.:
42
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Site:
Children Area-Diaper Changing Toilet Room
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Violation:
There was no seat for the child-sized toilet.
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Recommendation:
Provide a seat for the child-sized toilet.
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