|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Chart Records
|
|
Violation:
On 23-24 May and 9-10 June, the halogen and pH analyzer-chart recorder charts for potable water production were scaled 0-5 for both the halogen and the pH. The pH measurements during these days of water production were not recorded. When comparing these two charts with all other production charts which had a 0-14 pH scale, it was determined the pH was approximately 6.8 on 23-24 May and 6.5 - 7.0 on 9-10 June.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Automated Monitoring Records
|
|
Violation:
The automated monitoring records from the electronic data logger system appeared to be inaccurate and not reliable at times. During a review of the records from March to June, some pH and chlorine readings were well out of the required range for that facility. Staff could not say for certain which time zone the system was programed to record the readings, and were concerned that by re-setting the clock to their current time zone they might lose the data. Staff were informed by the manufacturer technicians that the system was not designed to be calibrated daily, and by doing so the information may become less accurate. The vessel had been aware of the monitoring problems and manufacturer technicians had been onboard to correct the issue. Staff were conducting manual monitoring of all the recreational water facilities and these values were all in the proper ranges. Staff showed a confirmation e-mail stating a new monitoring system would be installed on this vessel on 30 June.
|
|
Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer's recommendations.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Stateroom Whirlpool Sanitization
|
|
Violation:
The Stateroom Whirlpool Tub Sanitization Checklists indicated the whirlpools were sanitized every voyage, however no dates were documented to show the frequency. Staff stated the whirlpools were sanitized every seven days.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
19
|
|
Site:
Galley-Preparation Station
|
|
Violation:
The scoop handle for a bulk bin of rice was found in the food.
|
|
Recommendation:
During pauses in food dispensing, ensure dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
Water from condensation or a leak had filled the plastic pan above the nozzles on the juice dispenser.
|
|
Recommendation:
Protect food from contamination that may result from a chemical or biological origin.
|
|
|
Item No.:
22
|
|
Site:
Galley-Beach Blanket - Dishwashing
|
|
Violation:
The soiled utensil storage area was completely overloaded. Large rolling bins of soiled dishes and utensils were being moved to the Main Galley dishwashing area when the inspection team arrived in this galley. The soiled dishware prewash table was completely full to the deckheads. Racks of soiled utensils on dishwashing racks and floor stands extended to the deckhead across from the prewash station. Old food soil had dripped from these stacks onto the adjacent bulkhead where they were leaning on it. Empty dishwasher racks and two very large cutting boards were stored directly on the deck. Other full dishwasher racks were stacked on full garbage cans. This problem with soiled storage extended into the dining room where waiter stations in the closed dining room and service area also were covered with stacks of soiled utensils.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Beach Blanket Service Line
|
|
Violation:
The sanitizing solution in the three bucket clean up system was heavily soiled with food debris and oil.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beach Blanket Waiter Stations
|
|
Violation:
Old food spills and old food residue were around the port and starboard aft waiter stations. Food soil was in the area between the booth cushion and the side of the waiter stations. Food soil was also in the corners of the recessed ledge behind the back cushions next to the waiter stands.
|
|
Recommendation:
Ensure decks, bulkheads and attached equipment in food areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The poured deck material in all galleys, pantries and other food preparation areas were difficult to clean from chipped, missing and rough surfaces. Complete replacement for this major project was scheduled in the ship's 2016 dry dock
|
|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Areas of the rough deck that were difficult to reach were starting to have a build-up of food soil.
|
|
Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Ice Cream Freezer
|
|
Violation:
The evaporator pan had broken away from the mount, causing it to tilt. Condensation had poured from the pan onto the deck underneath the evaporator instead of going down the pan drain. The water had refrozen on the deck below creating a large sheet of ice. No food was impacted by this defect. Crew stated that this had been previously reported to the maintenance team.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads and attached equipment in food storage areas are maintained in good repair. Ensure decks food storage areas are cleaned as often as necessary.
|
|