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Item No.:
03
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Site:
Potable Water-Production
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Violation:
The records for 3-13 April showed some of the free halogen residual levels were less than 2.0 ppm during potable water production while sailing in the U.S. The watch officer was consistently recording halogen residual levels below 2.0 ppm and did not state any corrective action was taken to increase the halogen residual level. For example, on 8 April, the chlorine residual level was recorded as 1.83 ppm, 1.45 ppm, and 1.4 ppm during four hours of production. On 12 April, no calibration was recorded at the start of production, and a manual chlorine residual recording of 1.82 ppm was noted after eight hours of water production. On 13 April, the chlorine residual level was recorded as 1.67 ppm and 1.8 ppm during seven hours of production.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen during production with an automatic halogenation device that is controlled by a flow meter. Ensure the amount of halogen injected during production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Production
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Violation:
On 12 April, no calibration was recorded at the start of production, and a manual chlorine residual recording of 1.82 ppm was noted after eight hours of water production.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
24
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Site:
Medical-Pantry
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Violation:
A bucket of sanitizing solution in the medical pantry had a concentration less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The records for 3-13 April showed some of the free halogen residual levels were less than 2.0 ppm during potable water production while sailing in the U.S. The chart records stated the chlorine sensor probes were having issues, and staff were taking manual recordings. The watch officer was consistently recording halogen residual levels below 2.0 ppm and did not state any corrective action was taken to increase the halogen residual level. For example, on 8 April, the chlorine residual level was recorded as 1.83 ppm, 1.45 ppm, and 1.4 ppm during four hours of production. On 12 April, no calibration was recorded at the start of production, and a manual chlorine residual recording of 1.82 ppm was noted after eight hours of water production. On 13 April, the chlorine residual level was recorded as 1.67 ppm and 1.8 ppm during seven hours of production.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm), monitor the free residual halogen at least once every 4 hours during the production of potable water. Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the production process.
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Item No.:
39
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Site:
Galley-Deck 15 Cafe Carib Dishwash
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Violation:
A small fly was behind the conveyor dishwash machine.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 15 Cafe Carib Dishwash
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Violation:
Two small files were in the area adjacent to the soiled drop off.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
28
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Site:
Galley-Deck 16 Sabatini's
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Violation:
Standing water was in the bottom of the tilted previously-cleaned soup kettle. This was corrected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
08
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Site:
Galley-Deck 14
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Violation:
Water was leaking continuously from the vent for the backflow prevention device in the hood cleaning cabinet. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Deck 14 Hot Galley
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Violation:
The deck tiles had missing and recessed grout in a few areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Deck 14 Hot Galley
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Violation:
The plastic lids on four bins of dry goods were cracked in several places. Staff explained that these cracks had occurred recently during rough seas, which caused the bins to crash into each other. Staff also explained that replacement lids would be on board during the next cruise.
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Recommendation:
Ensure 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.:
34
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Site:
Galley-Deck 14 Hamburger Grill Pantry
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Violation:
The pre-rinse power hose in the dishwash area was dripping from the spray end. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The bulkhead and deckhead behind the ice machine was soiled with a rust-colored material. This was corrected.
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Recommendation:
Ensure 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-Deck 7 Crown Grill Show Galley
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Violation:
Grease was on the deck in the back corner below the right grooved griddle. The area was previously cleaned and not in operation during the inspection. The deck was cleaned.
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Recommendation:
Ensure 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-Deck 6 Starboard Aft Dishwash Area
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Violation:
A few deck tiles in front of the clean end of the conveyor dishwash machine were cracked.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 Starboard Forward Dishwash Area
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Violation:
The vent on the backflow prevention device for the middle pre-rinse power hose was leaking continuously. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Deck 6 Starboard Soup Station
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Violation:
The deck grout was missing and recessed in a few areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Galley-Deck 5 Pastry
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Violation:
In reach-in refrigerator #8, several of the 7-day discard stickers were attached to the edges of the trays of crme brle, which caused the bottom of the stickers to touch a dish of crme brle on the shelf below. This was corrected by moving the stickers.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Galley-Deck 5 Pastry
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Violation:
The deck grout was missing and recessed in front of cold room 5620.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Fruit and Vegetable Cold Room
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Violation:
A jacket was hanging from one of the shelves and the inside of the jacket was touching bags of vegetables. The jacket was removed immediately.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
38
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Site:
Provisions-Fruit and Vegetable Cold Room
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Violation:
A jacket was hanging from one of the shelves and the inside of the jacket was touching bags of vegetables. The jacket was removed immediately.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
19
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Site:
Provisions-Frozen Vegetable Room
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Violation:
Frozen condensate on the deckhead was thawing and dripping on the boxes below. The cardboard on two boxes of spinach lasagna sheets was soaked through. The two boxes were removed immediately and the rest of the boxes were covered with cardboard. Staff stated that the condensate was thawing because the door to the freezer was being opened continuously during the turnaround day provisioning.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Provisions-Dairy Room
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Violation:
Water was leaking from the deckhead to the deck below. No food items were impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Provisions-Frozen Vegetable Room
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Violation:
Frozen condensate on the deckhead was thawing and dripping on the boxes below. The cardboard on two boxes of spinach lasagna sheets was soaked through. The two boxes were removed immediately and the rest of the boxes were covered with cardboard. Staff stated that the condensate was thawing because the door to the freezer was being opened continuously during the turnaround day provisioning.
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Recommendation:
Ensure frozen condensate does not thaw and drip onto boxes of food.
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Item No.:
19
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Site:
Provisions-White Wine Room
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Violation:
A steel pallet was positioned on its side so that two of the feet bottoms were in direct contact with boxes of beer.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Beer Room
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Violation:
Three steel pallets were positioned on their sides so that the feet bottoms were in direct contact with boxes of bottle water, canned soda, and soda mix.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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