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Item No.:
08
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Site:
Potable Water-Engine Room Deck C FR.180 SB
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Violation:
The water line was striped blue green blue after the reduced pressure backflow preventer for the forward transfer to technical water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room Stabilizer Room
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Violation:
In the engine room, three air gaps were observed on the three backwash lines for the mineralizers, but only two were listed on the log. This was corrected.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The free halogen residual levels were 0.86, 0.86, and 0.35 ppm, as tested by the inspector, from different areas of the pool. The ship measured the free halogen residual at 1.02 ppm. The free halogen residual analyzer in the pump room read 0.8 ppm, and the inspection team found the analyzer was in calibration. The chart record showed the free halogen residual level to drop below 1.0 ppm around 1300, and the inspection team began testing the pool at 1310. Staff reported there was an issue with the automatic chlorine dosing pump suction, which caused a low halogen level in the pool. Staff stated the low halogen alarm, set at 1.5 ppm, was activated in the engine control room. Staff closed the pool, until the free halogen level could be increased to above 1.0 ppm.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
19
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Site:
Provisions-Deck 0 - Meat Freezer
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Violation:
The top of four cartons of bacon was covered with water that had dripped from a deckhead light fixture and refrozen on the cartons. The cartons were discarded by the ship's management team.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 3 - Pastry
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Violation:
Both the belts on a dough sheeter were severely worn and difficult to clean. The hotel engineer received the work order on 07/08/2016. A new sheeter was ordered on 08/01 and is due for delivery to the ship 0n 09/23.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Preparation Room-Deck 0 - Potato Room
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Violation:
The rubber gasket, noted above on the left potato peeler, was severely worn and difficult to clean. Most of the gasket was coated with a heavy layer of sealant making the gasket un-removable and contributed to the cleaning problems.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup/Sauce Station
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Violation:
In the forward part of this preparation area, the double-door undercounter reach-in refrigerator door gasket was misaligned. A 1/4-inch gap was noted at the top of the left door between the door top and the refrigerator frame.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as door seals are kept tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 9 - Potwash
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Violation:
The final sanitizing rinse was not activating during three trials of the automatic potwash. The wash temperatures for these three trials were 169°, 165° and 165°F, respectively. Final sanitizing rinse did not reach 160°F at surface and above 180°F in manifold until it was reset by the ship's Hotel Engineer. The machine was on, but not in active use by the potwash team at the time this problem was detected.
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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.
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Item No.:
26
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Site:
Preparation Room-Deck 0 - Potato Room
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Violation:
Old potato peels were found on the gasket at the peeled potato chute door.
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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.:
29
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Site:
Galley-Deck 9 - Dishwash Drop Off
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Violation:
The 4 handwash sinks in the area did not have hot water when the inspection team entered the area. The engineering problem was resolved and the hot water returned to these sinks in a few minutes.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
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Item No.:
33
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Site:
Provisions-Deck 0 - Meat Freezer
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Violation:
The drip noted above the bacon was from a 2.5 inch icicle from the light fixture above. The entire light shield was filled with at least 0.25 inches of ice. Three other similar problems of with icicles up to 4 inches long were noted in the freezer, but they were not above stored food.
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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.:
39
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Site:
Galley-Deck 10 - Scarlett's Restaurant
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Violation:
A large house fly was noted in the show galley. The galley was not in operation at the time of the inspection.
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Recommendation:
Effectively control the presence of insects in food areas.
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