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Item No.:
08
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Site:
Galley-Deck 3, 4 and 5 Potwash
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|
Violation:
The air gap below the trolley potwash machine's externally-mounted reduced pressure assembly was measured at less than 25 millimeters (1 inch) and the drain line was hard plumbed.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Pantry-Cafe Promenade
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|
Violation:
There was a continuous leak from the backflow prevention device on the bulkhead water tap near the ice machine. A work order had already been submitted.
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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:
There were no recent inspection results for the backflow prevention devices installed on the in-suite whirlpool tubs or the newly installed reduced pressure assembly for the dialysis connections in the hospital.
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|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Hospital
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|
Violation:
The vent of the reduced pressure assembly for the dialysis connection in ward #3 was below the flood rim of the bath tub.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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|
Site:
Potable Water-Deck 10 Window Washing
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|
Violation:
There was no air gap below the vent of the reduced pressure assembly.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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|
Site:
Potable Water-Production
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|
Violation:
The records indicated a time when the evaporators were started, but not when potable water production started. On several recent occasions, it was not clear if the free halogen residual level was at least 2.0 ppm within 30 minutes of the start of potable water production.
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|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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|
Site:
Potable Water-Tank Disinfection
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|
Violation:
There was no documentation of the test to ensure at least 200 ppm chlorine on the surfaces for disinfection of the potable water tanks.
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|
Recommendation:
Ensure the chlorine test is documented to indicate at least 200 ppm chlorine was used on the surfaces of the potable water tanks.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Chart Recorders and Sample Lines
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|
Violation:
There were no chart recorders installed to record pH and halogen measurements for the recreational water facilities. Also, the sample lines for the analyzers were located after the compensation tanks. There was a contract in place to install the chart recorders. The sample line ports were installed in the correct locations, but had not been connected to the analyzers.
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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.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Flow Meters
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|
Violation:
Only four whirlpools had flow meters installed to monitor the flow rate. The turnover rates and bather loads for all of the recreational water facilities were calculated using the pump manufacturer's flow rate.
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|
Recommendation:
Install flow meters for all recreational water facilities. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Sand Filter Test Results
|
|
Violation:
The results of the sand filter inspection and sedimentation test were not recorded.
|
|
Recommendation:
Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Antientrapment
|
|
Violation:
The kid's pool, Solarium pool and pool #3 did not have antientrapment drain covers installed on all of the pool drains. The location of the drains at these facilities did not allow for the installation of a standard antientrapment drain cover. There were no alarms installed for draining at these facilities.
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|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide a standard design (not compliant with ASME A112.19.8) drain cover and an alarm. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The safety signs at the whirlpools did not caution against use by individuals with low blood pressure.
|
|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure.
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Item No.:
21
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was corrosion under the carbonator pump.
|
|
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
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The hoses for the soda syrup boxes were on the bottom of the technical compartment.
|
|
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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|
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Item No.:
21
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
At the self-service coffee station, there was a hole from a pipe penetration on the bottom front of the right side of the technical compartment below the coffee machines.
|
|
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.:
22
|
|
Site:
Food Service General-Rack-Type Conveyor Glasswash Machine Data Plate
|
|
Violation:
The manufacturer's data plates on the rack-type conveyor glasswash machines indicated a conveyor speed in racks per hour.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The final rinse temperature of the in-use flight-type conveyor dishwash machine was measured at less than 160°F at the plate surface depending on the location the thermometer was placed on the conveyor. The inspector's thermometer indicated 155°F and 158°F. The crew member's thermometer indicated 152°F and 157°F. On the third attempt the final rinse temperature was measured at 160°F by the inspector and 161°F by the crew member. It was determined the far right and third from the left upper final rinse spray nozzles produced an ineffective spray pattern.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The wash temperature gauge of the trolley potwash machine indicated 142°F while the machine was in operation.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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
|
|
Site:
Galley-Deck 5 Potwash Area
|
|
Violation:
The final rinse gauge of the trolley potwash machine did not move while the machine was in operation. The gauge indicated a temperature above 200°F and was out of range.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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
|
|
Site:
Galley-Deck 5 Glasswash
|
|
Violation:
The far left upper final rinse spray nozzle of the in-use rack-type conveyor glasswash machine produced an ineffective spray pattern. A crew member removed the spray arm and cleaned out the nozzle, making it effective.
|
|
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
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The final rinse temperature gauge was not accurate. The gauge indicated 224-228°F and there was no steam visible at the final rinse spray nozzles in the machine.
|
|
Recommendation:
Calibrate the final rinse temperature gauge.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
The temperature of the rinse tank of the in-use conveyor dishwash machine was measured at 143°F by both the inspector's and the crew member's thermometers. The manufacturer's data plate indicated a rinse temperature of 160°F.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 Potwash Area
|
|
Violation:
The wash temperature of the trolley potwash machine did not reach the manufacturer's required temperature of 150°F after three attempts. The inspector's thermometer indicated 144.8°F, 134°F, and 137.8°F. The crew member's thermometer indicated 137.8°F on the third attempt.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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|
|
Item No.:
25
|
|
Site:
Galley-Deck 3 Cold Pantry
|
|
Violation:
A wet wiping cloth was stored in an empty red rinse bucket. The cloth was moved to the grey sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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|
|
Item No.:
25
|
|
Site:
Buffet-Windjammer Service Line 4
|
|
Violation:
A wet wiping cloth was stored on the handle of the technical compartment below the toaster. The cloth was removed.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
On the inside of the white plastic panel of ice machine IC-03-08, there was a white sealant used to cover two manufacturer-installed holes in the panel. The Chief Refrigeration Engineer stated the ship only used NSF approved Dow Corning 732 aluminum colored food grade sealant. It could not be determined if the white sealant was approved for food contact surfaces.
|
|
Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Cold Pantry
|
|
Violation:
Numerous stacks of plates were stored upright and uncovered on the table in the back of this area. These plates were not in use at the time of the inspection. A crew member covered the top of each stack with a clean plate cover.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
A stack of plates on the clean rack was stored upright and uncovered. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Room Service-Deck 8
|
|
Violation:
The water temperature was measured at 127°F at the handwashing sink near the entrance. The user could not adjust the temperature.
|
|
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. 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 49°C (120°F).
|
|
|
Item No.:
29
|
|
Site:
Buffet-Windjammer Dessert Island 1
|
|
Violation:
The water temperature at the handwashing station did not reach 100°F when tested by the inspector. This area was open at the time of the inspection.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was a wooden sandwich pick inside the handwashing sink at the soiled end of the dishwash and glasswash machines.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
There was broken glass inside the handwashing sink at the soiled end of the dishwash machine.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 10 Forward Starboard Ice Station
|
|
Violation:
There was ice in the handwashing station.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 9 Forward Starboard Ice Station
|
|
Violation:
A gray bucket was in the handwashing sink being filled with water.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
At the handwash station near the entrance, the soap dispenser provided only a small amount of soap. Before the inspector left the room, a new soap dispenser was installed.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish
|
|
Violation:
On the right bulkhead at the center of the room, there were gaps around the stainless steel flanges of the three drain lines from the adjacent walk-in refrigerators.
|
|
Recommendation:
Close the gaps around the stainless steel flanges of the drain lines.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Wine Box
|
|
Violation:
There was a hole where the locking mechanism was missing on the door.
|
|
Recommendation:
Close the hole or replace the locking mechanism.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Portofino's Espresso Station
|
|
Violation:
There was no coving at the cabinet/deck juncture.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Service Line 2
|
|
Violation:
There was missing and recessed deck grout on the worker side of the line.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portofino's
|
|
Violation:
Some of the deck grout was pitted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 Sports Bar
|
|
Violation:
The decorative bulkhead panel below the left television was loose.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There appeared to be a leak from the carbonator pump. Water was below the pump and was pooling on the bottom of the technical compartment.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Windjammer Beverage Station 4
|
|
Violation:
Water was leaking from the refill water line for the juice dispensers and pooling on the countertop.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
At the handwash station next to the white preparation counter, the bucket fill spout was leaking. Some water had pooled onto the deck,
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
At the self-service coffee station, the light intensity was less than 110 lux behind and around the counter-mounted equipment. The light intensity was less than 220 lux in front of the coffee machines.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 3, 4, and 5
|
|
Violation:
The light intensity could not be raised to 220 lux on all surfaces of the waiter stations. Staff stated the public areas were to be included in the next phase of the lighting project.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Portofino's Espresso Station
|
|
Violation:
The light intensity was less than 110 lux behind and on the right side of the espresso machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer Beverage Station 4
|
|
Violation:
The light intensity was less than 110 lux on the right side of the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The light intensity was less than 110 lux behind and around the coffee machine. The light intensity was less than 220 lux in front of the coffee machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There were two live flies around the water/iced tea self-service beverage station. The bar was open at the time of the inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Follow-Up Inspections
|
|
Violation:
The results of follow-up inspections were not consistently recorded.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Adventure Ocean Children's Toilet Room
|
|
Violation:
There was no sign advising users to use a paper towel or tissue to open the door.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean Children's Toilet Room
|
|
Violation:
There was no airtight waste receptacle.
|
|
Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves.
|
|