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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool #8
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Violation:
The pH of the whirlpool was over 7.8 as verified by the test kits of the inspector and ship's technicians. The inspector measured pH values at the whirlpool of 7.87, 8.14, 7.95, and 8.08; the ship technician measured pH values of 8.3 and 8.5. Samples were collected from different locations in the whirlpool. Upon evaluation of the whirlpool's analyzer in the machinery room, it was determined the pH was out of calibration. The pH analyzer stated pH values between 7.27 and 7.33. The inspector measured pH values at the analyzer of 7.87 and 7.85; the ship technician measured pH values of 7.6, 8.03, and 8.09. Whirlpool #8 was netted and closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Electronic Data Logger
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Violation:
The ship's electronic data logger system was out of operation since May 20. A technician came onboard twice to repair, but the program still did not read the data. A technician is scheduled to return to complete the repairs. In the meantime, pool operators are taking manual readings of all facilities.
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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. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
The records did not contain complete documentation that the hair and lint strainer housings were cleaned and disinfected.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
19
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Site:
Other-Deck 10, Zone 4-B, Port (Aft) Stairwell and Deck 12 zone 4B port
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Violation:
In the deck 10, zone 4-B, port (aft) stairwell, approximately 10 cases of packaged potato chips (some transferred to a Lexan bin) and one case of individual sugar packets were stored here. Also in the deck 12, zone 4-B, port (aft) stairwell, mini bar cart #2 with souvenir thermos on top was stored in this area. No crew members were in the areas.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 4 Dough Sheeter
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Violation:
The felt belt on the dough sheeter was frayed and had small fibers on the edges that could potentially become dislodged. A new belt was reported as on order.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Preparation Room-Deck 3
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Violation:
The left potato peeler had a slotted fastener inside the peeling area. This was immediately corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. it
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
A telephone cord attached to the phone behind the ice machine beside the handwash was draped on a preparation counter making cleaning difficult.
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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.:
21
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Site:
Galley-Deck 5 Pantry Area
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Violation:
The black telephone cord was draped onto a preparation counter making cleaning difficult.
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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.:
22
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Site:
Galley-Park Cafe
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Violation:
The light for the low temperature alarm was not working on the undercounter glasswasher. Staff reported submitting a work order to repair this issue.
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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.:
25
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Site:
Galley-Coastal Kitchen
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Violation:
A wet wiping cloth was in an empty bucket. This was immediately corrected.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
29
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Site:
Galley-Windjammer Hot Section
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Violation:
The handwash sink water temperature was above 120F and could not be adjusted by the user. This was immediately fixed.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 5
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Violation:
The water temperature in the handwash sink adjacent to the dry stores was measured at 127F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 4 Stairwell Mens Toilet
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Violation:
A 300 cm x 300 cm access panel was missing behind the toilet in the bathroom. This hole lead to water control valves and the void space behind the bulkhead. Maintenance was conducted and the panel closed.
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Recommendation:
Ensure bulkheads are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The piping connection above the backflow preventer was constantly leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Gaylord
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Violation:
The plumbing connection above the backflow preventer by cabinet 5617.058 was constantly leaking onto the backflow preventer making it difficult to determine if the backflow device was operating properly. There was a buildup of oxidation and sediment on the backflow preventer.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Deck 5 Dry Stores #5411.116
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Violation:
Two fruit flies were observed on the deckhead inside this store room.
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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.
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Item No.:
39
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Site:
Other-Sabor
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Violation:
One live fruit fly was observed on a guacamole cart.
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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.
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Item No.:
39
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Site:
Other-Park Cafe
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Violation:
One live house fly was observed behind the food service counter.
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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.
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