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Item No.:
08
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Site:
Galley-Azura Galley
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Violation:
The backflow preventer for the hood washing system was continuously leaking. Staff stated this had previously been reported.
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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 Log
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Violation:
The log did not include a listing of backflow preventers for crew or passenger cabin toilets or showers, or the devices in the medical center. Additionally, for the non-testable backflow prevention devices that were listed on the log, no inspection date or inspection result were listed. Crew were able to find documentation for individual devices that were replaced in work orders and dates that cabins were inspected, but this information was not listed on the log. Additionally, if the devices were found in good condition, there was no result listed. There were backflow prevention devices identified as replaced, such as two in June. However, there was no corresponding documentation on the pipe disinfection 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. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Record Review
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Violation:
There was no documentation of the weekly cleaning, rinsing, and disinfection of the hair and list strainer for any of the pools. Additionally, there was no documentation of the cartridge filter inspections of the cleaning and disinfection of the filter housings for any of the recreational water facilities. After some discussion, crew presented documentation of updated logs where the template had been updated for the month of June with cartridge filter inspection, cleaning and disinfection. Crew showed the inspector the weekly schedule for cleaning, but specific dates were not documented. Crew explained they identified an issue with the forms and received approval from a corporate representative to update the form.
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Recommendation:
Inspect cartridge or canister-type filters weekly for whirlpool spas and spa pools. For all other RWFs, inspect cartridge filters every 2 weeks, or in accordance with the manufacturer?s recommendation, whichever is more frequent. Inspect the filters for cracks, breaks, damaged components, and excessive organic accumulation. Change cartridge or canister-type filters based on the inspection results, or as recommended by the manufacturer, whichever is more frequent. Ensure at least one replacement cartridge or canister-type filter is available. Inspect and change filters based on the manufacturer?s recommendations. Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. 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. Ensure the filter housing must be cleaned, rinsed, and disinfected each time the filter media?including cartridge filter?is changed. 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. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for whirlpool spa #s 2,3,4,5,6, and 9 did not caution against use by children or individuals who have an underlying medical condition such as diabetes. Additionally, it did not caution against use by individuals on medication; however, it did caution against use by anyone using anticoagulants, vasoconstrictors, vasodilation, stimulants, hypnotics, narcotics, and tranquilizers.
The safety sign for the Main Pool and Whirlpool Spas # 2 and 3 did not include the statement 'No children in diapers or who are not toilet trained.' This statement had been covered up. No variance was on file for this vessel.
The signs had been replaced during the recent dry dock.
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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: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements. Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Data Logger
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Violation:
Crew were unable to provide documentation of the certified data security features for the data logger that was used in lieu of a chart recorded. Crew were only able to show the chlorine and pH data graphs for the past two days in the system and could not show the inspector any electronic records of the data prior to the previous two days. Crew explained that the system did not save the data. Crew showed the inspector paper print-outs of the graphs for the various recreational water facilities. Due to the color printing, it was very difficult to read the graphs. For example, over a 24 hour period, the time scale along the bottom over many graphs only showed times for 0800, 1600, and 0000. Therefore, it was difficult to determine values at specific opening and closing times. Additionally, the key used yellow, orange, pink, green, and two shades of blue. However, some graphs appeared to print three blue, two pink, and a gray line. Therefore, it was difficult to differentiate between facilities Crew did provide documentation of their manual sample readings at opening and various other times throughout the service period.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours and in increments of less than or equal to 15 minutes.
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Item No.:
17
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Site:
Other-Deck 7 Atrium Cafe
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Violation:
Staff stated the display refrigerator could be used for both time and temperature control. However, the unit was not listed on the time control plan and did not have a time control label. No food items were in the unit during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. Ensure refrigeration units are used only as time or temperature.
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Item No.:
17
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Site:
Bar-Great Outdoors
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Violation:
The time control plan was not posted in this area. When asked, a crew member immediately showed the inspector the time control plan attached to a clip board. The time control plan was immediately posted on the bulkhead.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Breakfast Walk-in Cooler
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Violation:
Raw sausage links were stored above ready-to-eat ham. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Garden Cafe Soup Station
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Violation:
A crew member brought out a stack of clean bowls and placed them on the soup station counter. The top bowl was not inverted and the bowls were not protected by a sneeze guard. Passengers could stand within one meter of the bowls. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Preparation Room-Thaw Cabinet #1
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Violation:
Water had accumulated on the bottom of thaw cabinet #1. Staff stated the fan unit/blower unit was not working properly. This had been reported on May 8.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Other-Haven Pool Area
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Violation:
At the refreshment counter, there were four large holes in the inside of the cabinet that exposed a difficult-to-clean area. There were two cords running through these holes. Crew explained that during a recent dry dock, a contractor installed them in that manner. Small plates/saucers were stored in this area.
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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-Cagney's
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Violation:
Water was dripping onto the deck beneath the rack type dishwash. There was not a significant accumulation.
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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-Garden Cafe Forward Dishwash
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Violation:
Water was dripping onto the deck beneath the flight type dishwash. A crew member was directing the water to the scupper when the inspector entered the area.
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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.:
23
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Site:
Galley-Garden Cafe Forward Dishwash
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Violation:
The wash temperature in the flight type dishwash reached a temperature of 139-143°F. The machine was in active use during the inspection. The machine reached the proper final rinse sanitizing temperature. This was corrected by the end of the inspection.
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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.:
27
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Site:
Buffet-Great Outdoors
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Violation:
The technical compartment of time control unit 5 was soiled with greater than one day's worth of accumulation. This was corrected immediately.
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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:
Preparation Room-Portable Meat Grinder
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Violation:
There was an accumulation of dust on several parts of a portable meat grinder. One piece had white debris on the non-food contact surface. Staff stated this meat grinder was not used.
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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:
Preparation Room-Thaw Cabinet #1
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Violation:
Water had accumulated on the bottom of thaw cabinet #1. Staff stated the fan unit/blower unit was not working properly. This had been reported on May 8.
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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.:
33
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Site:
Buffet-Garden Cafe Hot Line
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Violation:
A corner panel had come loose from the bulkhead near the fryers. This had been reported on June 17.
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Recommendation:
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:
Provisions-Dry Store
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Violation:
The deck in the right back corner of the dry store room was soiled with greater than one day's worth of accumulation. This was corrected immediately.
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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:
Other-Deck 7 Atrium Cafe
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Violation:
The deckhead above the coffee bar was not easily cleanable. This area had been renovated from a bar to a coffee bar during the recent dry dock.
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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. Do not use carpet in these areas.
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Item No.:
34
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Site:
Galley-Bistro
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Violation:
Water was continuously dripping from the pipe in the hood washing system cabinet.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Garden Cafe Forward Dishwash
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Violation:
Water had pooled on the deck beneath the leaking flight type dishwash. A crew member was directing the water to the scupper when the inspector entered the area.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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