|
|
|
Item No.:
06
|
|
Site:
Other-Deck A - Engine Room
|
|
Violation:
On the PHS-1401-A1 form, the monthly random sample distribution microbiological tests did not have the random location test results listed for April 2022. Crew did not have back-up logs to verify that testing had been completed or if there were positive test results with corrective actions.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result. Maintain sample results onboard the vessel for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Deck 8 - Forward - Distant Point
|
|
Violation:
Multiple halogen residual samples were taken that produced values of: 2.18 ppm, 2.48 ppm, 3.39 ppm, 1.85 ppm, and 2.31 ppm. The chart recorder and digital analyzer values corresponding with the manual sample values were: 3.43 ppm, 3.52 ppm, 3.47 ppm, 3.69 ppm, and 3.68 ppm respectively. The average manual residual value was calculated at 2.88 ppm. The average chart recorder and analyzer value was calculated at 3.56 ppm. The combined differential of 0.70 was noted. Staff calibrated the instumentation immediately.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The non-testable backflow prevention device log?s 'Location Column' was left blank for 196 cabin backflow prevention devices. The log should list the cabin #'s associated with these devices.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck A: Medical Ward B
|
|
Violation:
The backflow prevention device for the hose-end shower was in disrepair. The device was corroded and dripping water during the inspection. Remediation began after the device disinfection process was completed.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Line Halogen Injection Point
|
|
Violation:
On the potable water production line, the section of piping after the halogen injection point and before the analyzer probe was not striped blue or blue/green/blue to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distribution Line Analyzer Station
|
|
Violation:
The potable water sample line above the catch tray had an Insufficient airgap.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck A - Recycling Room
|
|
Violation:
The backflow prevention device on the spray-hose used to clean buckets was heavily corroded and the vents were blocked. Disinfection protocols for this device was discussed.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room and Recycling Center
|
|
Violation:
There was no striping on the potable water lines connected to drinking foutains and eyewash stations throughout the engine room nor on the potable water lines for the handwash sinks in the recycling center. Remediation began immediately.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck A - Bunker Closet
|
|
Violation:
At the starboard side midship bunker closet, the potable water stencil on the in-use bunker line was faded at the hose to manifold conncection making it difficult to read.
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 9 Beverage Station - Mid
|
|
Violation:
The coffee machine backflow prevention device was continuously dripping water causing pooling on the deck.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9: Aft, Main, and Forward Pools
|
|
Violation:
The Aft pool, Main pool, and Forward Pool all had insufficient water fill levels for skim gutter purposes. Staff were instructed the engineers to fill the pools with additional water. Sufficient water levels for all pools were verified during the inspection.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 Lido Forward and Aft
|
|
Violation:
The point of use consumer advisory for the ham benedict did not specifically state that the hollandaise sauce may contain raw or undercooked eggs.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 9 Blue Iguana
|
|
Violation:
The point of service consumer advisory for the eggs did not specifically state that the eggs may be cooked to order or may be served undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck A - I95 Corridor
|
|
Violation:
During provisioning procedures, a crewmember was transporting boxes of frozen fish on a cart. Two of the sealed boxes had puddles of water on top of the box lids. No food was impacted within the box and the water was removed.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 9 Lido Fruit Station
|
|
Violation:
Two bowls of ready to eat apples were resting unprotected beneath a slotted deckhead exposing the plenum. The bowl of apples was removed for cleaning. No passengers were observed eating the apples while the inspector was present.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 9 Beverage Station - Mid
|
|
Violation:
The coffee machine was missing a fastener near the food dispensing nozzle exposing a recessed penetration.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 9 Beverage Station - Fwd
|
|
Violation:
The coffee machine was missing two fasteners near the food dispensing nozzle exposing a recessed penetration. .
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 1 Pastry
|
|
Violation:
A countertop mixer in the pastry area had two slotted fasteners in the food splash zone.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 3 Piano Bar
|
|
Violation:
A portable computer screen and credit card machine's cords were lying on the countertop creating a difficult to clean surface.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 Tilting Pans
|
|
Violation:
The wheel handles on two tilting pans had grooves that were difficult to clean. The area was in service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 Soup Station
|
|
Violation:
One wheel handle had a groove that was difficult to clean; however, the handle was clean at the time of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1 Center Steam Kettle
|
|
Violation:
One wheel handle had a groove that was difficult to clean; however the handle was clean at the time of the inspection.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 2 Bonsai Sushi
|
|
Violation:
The nonfood contact area of the countertop near the worker side handwash station had an uneven surface that was soiled, cracked, and buckled. The sealant was worn away in two countertop indentations, which made the countertop difficult to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1 Glasswash Portside
|
|
Violation:
Two adjacent final rinse spray nozzles in the flight-type glasswasher were blocked. There were no glasses being washed at the time of inspection. Staff immediately unclogged the spray nozzles.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 3 Piano Bar
|
|
Violation:
The hood type potwash machine had been out-of-service since 04 September 2022. Staff stated they are waiting on parts.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 3 Empire Dining Room's Service Bar
|
|
Violation:
The splash zone on the underside of the coffee machine near the dispenser nozzle was soiled. The area was not in operation and previously cleaned.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Lido Sweets Bar
|
|
Violation:
The technical compartment near the handwash station was heavily soiled with black residue and a saturated cleaning rag.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 1 Appetizer
|
|
Violation:
Food debris was underneath a portable toaster and food warmer on the preparation tables. The appetizer area was not in operation and previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 2 Bonsai Sushi
|
|
Violation:
The nonfood contact area of the countertop near the handwash station had an uneven surface that was soiled, cracked, and buckled. The sealant was worn away and soiled in two indentations in the countertop.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck A Senior Officer Dining
|
|
Violation:
The tableware was preset and not inverted or covered when the inspector entered the area at 1355. Staff advised the next service was dinner at 1800.
|
|
Recommendation:
Ensure tableware that is preset longer than 4 hours before the beginning of service is protected from contamination by being wrapped, covered, or inverted. When tableware is preset, ensure exposed unused settings are either removed at the time a consumer is seated, or washed, rinsed, and sanitized before further use if the settings are not removed when a consumer is seated.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 1 Center Port Side
|
|
Violation:
A piece of food waste was discarded in handwash station?s waste receptacle. This waste receptacle did not have a tight-fitting lid.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 Center Portside
|
|
Violation:
In the technical space for an under counter refrigerator, the insulation on the water line was significantly damaged causing water to drip continuously, and pool on the deck. Staff provided the work order dated 14 October 2022 for ongoing repairs to water line insulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Beverage Station - Mid
|
|
Violation:
The coffee machine backflow prevention device was continuously dripping water causing pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 Center Portside
|
|
Violation:
Condensate dripped from deckhead seams from the hood above the flat top grill and pooled on the deck. Staff stated this was a ventilation issue in the deckhead and provided the work order dated 13 October 2022 indicating ongoing service repairs. No food was impacted at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 Roast Area
|
|
Violation:
A one inch section of the deck's tile grout was missing making it difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1 Center Starboard
|
|
Violation:
The deck's tile grout was missing in five different areas near the fryers and adjacent doorway making it difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A Vegetable
|
|
Violation:
Several deck tiles and grouting were damaged in this area making it difficult to clean. The tiles were soiled with more than one day's accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A Dairy
|
|
Violation:
Several deck tiles were damaged making them difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Beverage Station - Mid
|
|
Violation:
The deck coving in this area was damaged making it difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Lido Fruit Station
|
|
Violation:
Two bowls of ready to eat apples were resting unprotected beneath a slotted deckhead exposing the plenum. The bowl of apples was removed for cleaning. No passengers were observed eating the apples while the inspector was present.
|
|
Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck A Vegetable Storage
|
|
Violation:
Water was continuously dripping from a deckhead light and pooling on the deck in the portside vegetable storage fridge. No food was impacted during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 3 Piano Bar
|
|
Violation:
Electrical equipment was stored on the deck in the back bar area adjacent to the piano. The deck around the equipment was heavily soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 3 Piano Bar
|
|
Violation:
A cabinet in the back bar area near the piano had a fabric curtain that was not easily cleanable.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 1 Center Portside
|
|
Violation:
The exhaust hood above the flat top grill had condensate dripping from two deckhead seams that pooled on the deck below. Staff advised this was a ventilation issue in the deckhead and provided the work order dated 13 October 2022 indicating ongoing service repairs.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas--including components such as hoods, fans, guards, and ducting in the deckhead--are designed to prevent condensate or other moisture from draining or dripping onto food, equipment, and utensils.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Beverage Station - Fwd
|
|
Violation:
There was 1 live small fly in the technical space.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Beverage Station - Mid
|
|
Violation:
There was one live small fly in this area. No food was impacted.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Lido
|
|
Violation:
One small live fly was seen near the breakfast sweets bar. No food was impacted.
|
|
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.
|
|
|