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Item No.:
08
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Site:
Potable Water-Main - Potable Water Bunker Line
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Violation:
The main potable water bunker line was not striped (blue or blue/green/blue) for potable water. Staff stated painting had occurred recently in the area and the striping had been removed or painted over. Remediation began immediately.
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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-Reverse Osmosis (R.O.) Delivery Line
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Violation:
The reverse osmosis (R.O.) delivery line did not have a backflow prevention device attached. According to the ship?s mechanical drawing, the R.O. backwashing unit uses a chemical to assist the cleaning process and is injected into permeate water downstream of the R.O. unit. Staff and the inspector discussed that a manual shut off valve and three way valves are the only sources of protection on this line for both the overboard line and the chemical injection lines, which feed directly into the production delivery system.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
The backflow prevention device for the hose-end sprayer had vents that were closed due to corrosion. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Passenger Pool 1 and 2
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Violation:
The fill levels were approximately six inches above the skim gutter level drains preventing the top layer of the pool water from skimming effectively. Staff and the inspector noticed the water level was in-between the beach level and the tub level. Remediation began immediately.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. 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. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. 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.:
10
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Site:
Recreational Water Facilities-Passenger Pool 1
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Violation:
The halogen residual levels were measured by the inspector at 1.1 ppm, 2.3 ppm, and 1.70 ppm for an average free halogen residual level of 1.7 ppm. The inspector asked staff what the pool alarm low halogen residual level was set at and staff stated 2.0 ppm. Staff and the inspector check the analyzer reading at the corresponding pool room and the analyzer stated 2.55 ppm. The inspector manually checked the halogen residual level and recorded 2.49 and 2.51 ppm. It was determined that staff was calibrating the pool according to the pool room analyzer and not the tub water, whereas the differential between the analyzer and the pool tub water was approximately 0.82.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
19
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Site:
Provisions-Shell Door Area - Portside
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Violation:
A pallet of bottled water was resting against a pallet of new chairs and cardboard boxes with plastic glasses inside. The pallet of water was removed and stored properly.
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Recommendation:
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.
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Item No.:
22
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Site:
Galley-Deck 6 Glasswash
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Violation:
The rack-type conveyer glasswash curtain separating the wash and sanitizing compartments were starting to curl creating a possible cross contamination issue between the two compartments.
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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-Deck 5 Potwash
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Violation:
The potwash machine was dripping from underneath causing soiled water to pool on the deck.
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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-Deck 6 Le Bistro Dishwash
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Violation:
The rack-type dishwash equipment had been cleaned after use and was drying. In the wash compartment, there was some damaged soft sealant. Staff immediately repaired with new sealant before the inspector left the area. The area was not in service at the time of the inspection.
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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.:
27
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Site:
Galley-Deck 6 Summer Palace Grill Station
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Violation:
The outer edge of the two hot grills had accumulated grease debris greater than a single day's worth. Staff responded immediately to have this area of the grills 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:
Galley-Deck 6 Summer Palace Coffee Station
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Violation:
A hot holding unit for the coffee making equipment had build-up of more than one day's accumulation of debris on the fasteners near the nonfood contact side of the dispenser. The equipment was not in service at the time. Staff responded immediately to have the equipment 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.:
33
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Site:
Galley-Deck 6 Summer Palace Cold Pantry
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Violation:
Under the utility sink in this area, the decking was cracked and the grouting damaged. Staff responded immediately to have the decking repaired.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Galley-Deck 5 Dishwash
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Violation:
The rack type dishwashing unit had water pooling excessively on the deck beneath it. The source of the water could not be determined. Cleaning began 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:
Bar-Deck 12 Top Side Bar Grill
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Violation:
The coving around the column with the shutter runner was damaged causing an area difficult to clean. Remediation began immediately.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 6 Pastry Area
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Violation:
There was a gap on the bulkhead of the undercounter refrigeration unit just above the deck where a small stainless-steel profile cover had come loose making this area difficult to clean. Staff immediately corrected this before the inspector left the area.
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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. 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:
Galley-Deck 6 Pot Washing
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Violation:
There was water pooling on the deck beneath the pot wash machine. The pot wash machine was not leaking or dripping water at the time of the inspection.
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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 Soup Station
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Violation:
The forward ledge of the stock pot equipment located against the stainless-steel bulkhead had a small gap making it difficult to clean. Staff immediately applied appropriate sealant and indicated they would follow-up with tack welding.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 13 Cagneys Dishwash
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Violation:
There was water pooling on the deck beneath the rack-type dishwashing equipment. The dishwashing machine was not leaking or dripping water at the time of the inspection. Cleaning began 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:
Galley-La Cucina Pantry
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Violation:
There was water pooling on the deck under the conveyor type dishwashing equipment. The dishwashing unit was not leaking or dripping water at the time of the inspection. This area was in service at the time of the inspection.
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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.:
35
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Site:
Galley-Deck 6 Potwash
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Violation:
The potwash machine was dripping water from underneath the wash compartment area and pooling on the deck below the machine.
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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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