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Item No.:
03
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Site:
Potable Water-Bunker pH
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Violation:
During active bunkering, pH values were measured well above 8 during multiple tests at the bunker sampling point and directly from the water tank being filled. Bunkering began at 0725 on the day of the inspection and according to crew manual test records, a pH level of 7.7 was reached at 0753. A second manual test by the crew at 0850 was recorded as 7.5. Two inspectors tested the pH value from the sampling point at 0944 and received values greater than 8.4; a crew member tested at the same time and measured 8.3. Three independent test kits were used in each of the measurements. Subsequent tests by all individuals measured greater than 8.4 for both inspectors and 8.2 for the testing crew member. The analyzer displayed a value of 7.68 during these tests and was recalibrated by the crew. Tank samples were then taken from potable water tank 17 starboard and the two inspectors measured pH levels greater than 8.4, and the crew member measured 8.1. When bunkering began, the tank had 18 cubic meters of water and the tank capacity is approximately 300 cubic meters.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
05
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Site:
Potable Water-Deck 12 Distant Point
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Violation:
The free residual halogen measured by the inspector was 0.92ppm and staff measured 0.91ppm. However, the halogen analyzer measured 1.92ppm. Staff immediately recalibrated the halogen analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Bunker pH Analyzer
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Violation:
The pH analyzer on the bunkering line was not accurate within 0.2, Repeated tests as specified in the earlier observation measured values well above 8 and the analyzer displayed a value of 7.68. The unit was recalibrated.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Deck 4 Potable Water Bunker Station Starboard Side
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Violation:
The painted 'potable water only' labels on the potable water hoses used during active bunkering were faded and difficult to read.
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Recommendation:
Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
Staff could not produce documentation of when the field fabricated drain covers for the 2 passenger pools and the Spa Pool were installed. According to the certification from the registered design professional, these drain covers have a 10-year life expectancy and must be inspected every year beyond 10 years. Also, after 7 years, the screws holding the covers need to be inspected. Furthermore, staff could not produce documentation for the antientrapment drain and suction covers for the whirlpools.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rate Calculation
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Violation:
The calculated turnover rates for all whirlpools indicated a minimum turnover rate for all whirlpools of 1 hour, and not 0.5 hrs. Only one whirlpool was operational on the day on the inspection, and based on actual flow rates the calculated turnover rate was less than 0.5 hrs.
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Recommendation:
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. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
On 05 December 2023, a non-food employee had onset AGE symptoms at 0900 and did not report to medical until 1731. It was confirmed the employee proceeded to work between the hours of 0700-1000 and 1200-1731 the same day. Additionally, the employee had lunch at 1200 in the crew mess. A warning was issued to the employee.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
19
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Site:
Buffet-Deck 12 - Garden Cafe Omelet Station Port Side
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Violation:
The serving utensil handle was touching bacon slices out for passenger self-service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Buffet-Deck 12 - Garden Cafe Omelet Station Port Side
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Violation:
Sealant was missing from around the hot plates creating a difficult to clean surface. This was corrected before the end of the inspection.
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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
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Site:
Other-ECR Coffee Station
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Violation:
Coffee beans and dust were underneath an electrical cable draped on the counter in back of the coffee machine.
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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:
Buffet-Deck 12 - Garden Cafe Dishwash
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Violation:
The right three nozzles on the auxiilary sanitizing rinse spray arm were blocked and not emitting a spray when wxamined. The crew immediately cleaned the spray arm.
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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.:
26
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Site:
Galley-Deck 13 - Cagney's
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Violation:
Black debris was on the ice sensor and above the evaporator panel of the ice machine. The machine was taken out of service to be cleaned and sanitized.
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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.:
26
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Site:
Pantry-Deck 5 - Crew Bar
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Violation:
Black debris was on the food contact side of the deflector panel of the ice machine. The machine was taken out of service to be cleaned and sanitized.
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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.:
26
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Site:
Pantry-Deck 13 - Sky High Bar
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Violation:
Black debris was on the ice sensor and the food contact side of the deflector panel of the ice machine. The machine was taken out of service to be cleaned and sanitized.
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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.:
26
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Site:
Pantry-Deck 12 - Spinnaker Bar
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Violation:
Black debris was on the ice sensor and the food contact side of the deflector panel of the ice machine. The machine was taken out of service to be cleaned and sanitized.
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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:
Other-ECR Coffee Station
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Violation:
Coffee beans and dust were underneath an electrical cable draped on the counter in back of the coffee machine.
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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.:
29
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Site:
Other-Deck 12 - Great Outdoors
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Violation:
The water at the handwash station measured 130F. The temperature could not be adjusted by the user.
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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 12 - Top Siders Grill
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Violation:
Grease residue was on the hood overhang above the grill. The area was previously cleaned and sanitized. The crew started cleaning the area 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:
Buffet-Deck 12 - Garden Cafe Main Line Port Side
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Violation:
When walked on, water bubbled up from the deck tile grouting in front of the deep fat fryer.
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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:
Buffet-Deck 12 - Garden Cafe Mid Ship
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Violation:
Deck grouting between tiles was pitted or missing on the passenger side in front of the salad bar.
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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.:
36
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Site:
Other-ECR Coffee Station
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Violation:
Light intensity behind the coffee machine was less than 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Bar-Deck 7 - Lotus Garden
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Violation:
A small fly was on the crew side of the bar. The area was not in operation.
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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:
Bar-Deck 6 - Atrium Bar
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Violation:
A small fly was observed to the left of the handwash sink on the crew side. The area was not in operation.
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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:
Dining Room-Deck 6 - Indigo
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Violation:
A small fly was observed at the port side waiter station just before the Bistro area. The area was not in operation.
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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.:
43
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Site:
Ventilation-Deck 12 AC-313 09
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Violation:
The air filter bags in this unit was heavily soiled with dust and debris. Staff stated they change filters every six months and are awaiting new filters in January 2024. Last air filter bag change was July 2023.
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Recommendation:
Keep air handling units clean.
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