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Item No.:
*
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Site:
Recreational Water Facilities-Spa Area - Whirlpool Spa and Tubs
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Violation:
The data logging records for the three connected whirlpools (#1 large public, #2 male dressing room whirlpool tub and #3 female dressing room whirlpool tub) had a written time and date stamped value for pH and chlorine values, but the graphed values were combined on a single page, and this was not readable in trying to match the various lines for pH and chlorine values.
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Recommendation:
Ensure that if the format chosen in the graphical printed display includes multiple sets of recorded data that it is clear where each of the multiple lines reach a value across the entire page. Otherwise the pages should be separated by fewer or only single facilities.
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Item No.:
06
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Site:
Potable Water-Microbiological Analysis
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Violation:
Although the water analysis records show consistent testing of bunkered water, the random monthly testing often includes life boat tank water, ice machines, and potable water storage tanks. Although these are acceptable samples to collect and analyze, they do not replace random water samples from the ship's potable water distribution network. In February, 2016 only two of the potable water samples collected fit the random distribution network criteria.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Inspection Results
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Violation:
The cross-connection control plan included a comprehensive list of devices for testing and inspection, and air-gaps throughout the ship. The record of inspection for air-gaps and the non-testable backflow preventers were completed as a round of jobs by deck in the electronic maintenance system. This system allowed viewing of the individual jobs within the round and dates of completion, but there was no actual result of the inspection for each such job. Results were only given on testable devices.
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Recommendation:
Inidcate in the logs for each device the result of the inspection. The toilets and showers in passenger and crew cabins can be a result by entire deck, indicating the specific devices where maintenance was required, but for all others on that deck good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Area - Hydropool
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Violation:
The large circular stainless steel cover plates for the drain at one end of the hydropool were not secured tightly, so there were gaps between some that were large enough for a bather to entangle a toe or finger. Staff adjusted the plates tightly during the inspection.
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Recommendation:
Adjust the large drain cover plates so the sections meet tightly without gaps.
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Item No.:
12
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Site:
Galley-Moderno's and Cagney's
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Violation:
In the dishwash area, a crew member responsible for handling clean items was heavily sweating on the face and neck. This crew member was observed wiping his brow during work and not washing his hands following. He was advised to go to break.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
20
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Site:
Galley-
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Violation:
The buffalo chopper lid was cracked in two places on the inside.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Great Outdoors
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Violation:
On the underside of the juice machine door, a hole exposed the foam insulation, which was not a cleanable material.
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Recommendation:
Clsoe the hole on the juice machine door.
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Item No.:
22
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Site:
Galley-Garden Cafe - Glasswash Machine
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Violation:
When looking into the machine from the clean landing, the left upper final rinse spray nozzle had a small stream of water. The spray arm was removed and this nozzle was replaced. After starting the machine, more upper final rinse nozzles produced a single stream of water, while some nozzles produced a larger effective pattern.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
A pallet of soiled pots and pans extended from the potwash area into the food preparation area. Two soiled wire whisk handles were in contact with the pizza oven. The machine was turned on, but no food was inside.
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Recommendation:
Ensure drainboards, utensils, 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.:
28
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Site:
Galley-Warewash Area
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Violation:
A crew member was observed drying clean plates and bowls with a cloth.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Potwash Area
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Violation:
A pallet of soiled pots and pans extended from the potwash area into the food preparation area. Two soiled wire whisk handles were in contact with the pizza oven. The machine was turned on, but no food was inside.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Room Service
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Violation:
On the door frame leading into the reception center, many holes lead to void spaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-La Cucina
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Violation:
The bulkhead in front of the pizza oven was made of paper. This material was not hard, durable, easily cleanable, and was not accepted for food preparation areas. Also, on the inside upper frame in front of the pizza machine was a hard, rough material (which appeared to be brick) which was not easily cleanable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Other-La Cucina
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Violation:
A heavy layer of grease was on the deckhead inside the fire screen door.
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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.:
37
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Site:
Galley-Moderno's and Cagney's
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Violation:
The dishwash area was warm with little air supply. A crew member working in the area was heavily sweating on the face and neck.
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Recommendation:
Ensure 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.
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Item No.:
38
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Site:
Galley-Orchid Garden Galley
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Violation:
A small hot cabinet was labeled 'to be off-loaded.' The inspector was shown a document for this equipment to be removed, but no projected date was provided.
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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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