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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The backflow prevention devices installed on the three (3) toilets and two (2) showers in the medical center were not listed on the cross-connection control log. Additionally, the backflow prevention device installed on the coffee machine inside the engine control room was not listed on the cross-connection control log.
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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. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection
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Violation:
The final chlorine concentration prior to placing the new pipe in service was not documented on six (6) separate pipe replacement events since the previous inspection on 19 January 2018.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Boiler Feed Tank
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Violation:
A plastic tube was placed on the distillate water pipe supply pipe to the boiler feed tank, which eliminated the air gap between the two systems.
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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-High Pressure Washing
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Violation:
The cold potable water supply line to the high pressure washing system before the reduced pressure backflow assembly was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Whirlpool Spa #7 Mechanical Room
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Violation:
A plastic tube was place at the end of the main potable water filling line to the compensation tank for whirlpool spa #7 that extended below the flood rim of the compensation tank, which eliminated the air gap. In addition, the white filling line, which was not marked blue or blue/green/blue to indicate potable water, was below the flood rim of the compensation tank and did not have an air gap.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur. 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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
Access to the shepherd's hook installed on the forward railing in front of the pool was hindered. There were two (2) child life preserver vests that were stored clipped on the railing around the shepherd's hook. The shepherd's hook could not be removed from the railing without first removing the two child life preserver vests.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
19
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Site:
Other-Engine Changing Room
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Violation:
A non-commercial grade full-height refrigerator was used in the engine changing room to store bottles of water and cans of soda. The refrigerator had several bottles of water and a couple cans of soda stored in it during the inspection. Some of the bottles of water and cans of soda were opened and half-filled, and others were still sealed. The inside of the refrigerator was heavily soiled with a significant accumulation of food debris, but no food (only beverages) were stored in the refrigerator during the inspection.
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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. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Beverage Station - Starboard Side
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Violation:
In the technical space beneath the coffee machines, there was a bundle of cords which was secured by cement or sealant. The sealant was uneven causing water to pool inside of the area. Staff repaired this during the inspection.
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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 6 - Midship - Aqua Hot Galley
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Violation:
The undercounter refrigerator door located third from the left as you face the soup kettles, was warped at the bottom creating a large gap where air could escape. Staff responded to repair the door right away. There was no food stored inside.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Portside Hot Galley
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Violation:
There was a seam larger than 0.8mm where the new grill had been installed and was fitted into the metal for the technical panel. This made the surface difficult to clean.
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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-Garden Cafe - Starboard Warewash Area
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Violation:
The rack-type glass wash machine and the flight-type dishwash machine were not reaching 180F at the final rinse manifold. The surface temperature for both machines at final rinse was approximately160F. Staff used thermolabels to check the manifold three (3) times and did not achieve a color indication that 180F was reached. Additionally, the stick-method was used and still the manifold of the final rinse only averaged around165-176F. The inspector returned to the area at the close of the inspection and the machines were reaching 180F at the manifold but the external display was reading 196F on the flight-type dishwash and 198F on the glass wash machine.
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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:
Other-Deck 13 Bar Store ST-13-3-003
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Violation:
Two (2) large plastic containers used to store food were stored wet, soiled, and stacked. It appeared these plastic containers were not cleaned and sanitized prior to being stored in this room. Staff removed the plastic containers to be rewashed.
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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.:
24
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Site:
Galley-Deck 6 - Versailles Galley
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Violation:
The rack-type glass wash machine and the flight-type dishwash machine were not reaching 180F at the final rinse manifold. The surface temperature for both machines at final rinse was approximately160F. Staff used thermolabels to check the manifold three (3) times and did not achieve a color indication that 180F was reached. Additionally, the stick-method was used and still the manifold of the final rinse only averaged around165-176F. The inspector returned to the area at the close of the inspection and the machines were reaching 180F at the manifold but the external display was reading 196F on the flight-type dishwash and 198F on the glass wash machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-La Cucina
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Violation:
The deflector panel on the ice machine in this area had a small amount of black debris at the bottom right side where the magnet was located. The debris could be wiped away with an alcohol pad. Staff responded to clean the machine right away.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Garden Cafe - Starboard Warewash Area
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Violation:
There was a previously-cleaned wine glass stored on the clean dish shelves which had a red debris inside. This was sent to be washed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Other-Engine Changing Room
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Violation:
The inside of the refrigerator in this area was heavily soiled with a significant accumulation of food debris.
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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.:
27
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Site:
Galley-Garden Cafe - Hot Galley
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Violation:
Combination oven #2 had a large buildup of food debris and grease beyond a day's accumulation collected on the back left drain pipe connection. Staff responded and cleaned this right away.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Garden Cafe - Hot Galley
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Violation:
The microwave oven at the end of the hot galley line was soiled with more than a day's accumulation of dust and debris on the sides and front panel.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Garden Cafe - Starboard Warewash Area
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Violation:
There was one broken glass and one previously-cleaned glass stored in the clean glass rack which had a large amount of food debris on the bottom surface of the rack. Staff took these away for discard and rewashing right away.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Dry Store Upright Cabinet - Portside
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Violation:
There was a bottle of syrup stored on the shelving in this cabinet which was sticky on the nonfood-contact side. Staff removed this to be cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Beverage Station - Starboard Side
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Violation:
In the technical space beneath the coffee machines, there was a bundle of cords which was secured by cement or sealant. The sealant was uneven causing water to pool inside of the area. Staff repaired this during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Provisions-Poultry Thaw
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Violation:
Thawing unit #3 was leaking a steady stream of brown water from the overflow pipe on the top left of the machine. Staff explained that this was necessary to the operation of the machine but would be corrected to eliminate the water dripping down the front panel.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 6 - Aqua Wine Cellar
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Violation:
There was an accumulation of water inside the technical space where the carbonator was stored in this area. The water was not directed to a drain. Staff responded and cleaned the area during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Garden Cafe - Starboard Warewash Area
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Violation:
There was one broken glass and one previously-cleaned glass stored in the clean glass rack which had a large amount of food debris on the bottom surface. Staff took these away for discard and rewashing right away.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
31
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Site:
Other-Crew Market
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Violation:
There was a bottle of glass cleaner stored on the same shelf as food. Staff relocated this to an appropriate storage locker.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Pantry-Forward Deck 12 Housekeeping Pantry
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Violation:
The gap in the bulkhead around the potable water supply line to the ice machine was not sealed or covered.
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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. D
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Item No.:
33
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Site:
Galley-Deck 6 - Aft - Starboard Side
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Violation:
There was a drip coming from the deckhead in the area closest to the dining room. The drip was observed falling into previously-cleaned wine buckets. These were removed to be recleaned. The source of the leak was not identified and the water was not pooled on the deck.
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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 - Midship - Versailles Hot Galley
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Violation:
The juncture of the deck and the fryers had recessed grouting/sealant causing water to collect in the space.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Galley-Garden Cafe - Hot Galley - Starboard Side
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Violation:
There was a slow drip coming from the deckhead near the hood overhang beside the combination ovens. Staff opened an access hatch and there was condensation dripping from a chilled water line. No food was impacted and the water was not pooling onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Cagney's Steakhouse - Show Galley
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Violation:
The table-top mounted combination oven in this area had been out of working order since October 2018. Staff presented the inspector with a work order to replace the equipment which is estimated to be December 2018.
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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.:
38
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Site:
Other-Deck 13 Bar Store ST-13-3-003
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Violation:
An automatic lime slicer machine, which staff stated was no longer used in operation, was stored in this room. The lime machine was immediately removed.
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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.:
41
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Site:
Other-Engine Changing Room
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Violation:
The crew public did not have soap, a method to dry hands, nor a sign advising users to wash hands at the handwash station. In addition, the toilet room did not have a hands-free exit.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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