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Item No.:
02
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Site:
Medical-Sample Collection Containers
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Violation:
The sample collection containers for bacterial agents had an expiration date of 02/08.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
03
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Site:
Potable Water-Bunker Halogenation
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Violation:
At 0900, a test of the bunker water halogenation indicated 0.2 ppm chlorine. The analyzer indicated 0.0 ppm. At 1150 a follow-up test indicated 1.4 ppm and the analyzer indicated 1.44 ppm. Prior to 0900, the hourly testing in the bunker log was recorded at above 2.0 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated 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.
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Item No.:
04
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Site:
Potable Water-Distribution System Halogenation
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Violation:
The halogen level at the far point was measured at 0.09 at 0800 and 0.11 ppm at 1230.
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Recommendation:
Ensure that the halogenation device provides continuous halogenation of the potable water distribution system and maintains a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
05
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Site:
Potable Water-Distribution System Halogenation
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Violation:
The far point analyzer indicated 0.6 ppm and two manual tests indicated 0.11 ppm. The last recorded calibration check of the analyzer was on 4/19/08 at 0810.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is 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-Distribution System Halogenation
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Violation:
The back-up distribution system halogenation pump was switched off. This was corrected during the inspection.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no pressure differential recorded for the test results of the reduced pressure assembly for the deck 4 pot wash machine. The results only indicated that each test was "OK".
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were double check valves installed on the window washing system.
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Recommendation:
Ensure that all backflow prevention devices installed on cross connections with the potable water system have an intermediate vent.
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Item No.:
08
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Site:
Potable Water-
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Violation:
A review of the records indicated that the first halogen test was conducted at the top of the hour after the start of bunkering and production of potable water. The time difference between the start and the top of the next hour was often greater than 30 minutes.
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Recommendation:
Ensure that the halogen level reaches 2 ppm within 30 minutes of the start of bunkering or production.
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Item No.:
08
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Site:
Potable Water-Crew Buffet and Room Service Deck 5
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Violation:
The juice machine in the crew buffet and the two in the room service area of deck 5 had dual check valves without an intermediate vent installed on the potable water lines. Also, these devices were listed incorrectly in the comprehensive cross-connection control program.
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Recommendation:
Ensure that all backflow prevention devices installed on cross connections with the potable water system have an intermediate vent. Ensure that the devices listed on the cross-connection control program match those installed at each location.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The backflow prevention device on the combination oven was weeping.
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Recommendation:
Repair or replace the backflow prevention device on the combination oven.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
The dough sheeter belt was worn and frayed on the sides, making cleaning difficult.
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Recommendation:
Replace the dough sheeter belt.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact surface of the potato peeler, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
22
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Site:
Galley-Portifino Potwash
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Violation:
There was no data plate on the potwash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
29
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Site:
Galley-Deck 5 Bakery
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Violation:
The handwash station had a maximum temperature of 80.2 F through the mixing valve. This area was in use during the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The handwash station had a maximum temperature of 87 F through the mixing valve. This area was in use during the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Preparation Room-Fish
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Violation:
The handwash station had a maximum temperature of 88 F through the mixing valve. This area was in use during the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Preparation Room-Fish Preparation
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Violation:
A sticky substance was on the bulkhead above the handwash station, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were broken deck tiles and missing or recessed grout throughout the food preparation areas.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
A profile strip was loose behind the tilting pans, creating a gap and making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
Condensation was collecting on the deckhead air intake above the soup kettles. The condensate was dripping on the deck.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive condensate had collected on the deckhead above the dirty landing of the dishwash machine. The condensate was dripping on the deck.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensation was collecting on the deckhead by the ice machine directly outside the dishwash area.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There was no means to exit the toilet room in the ladies changing room without touching the door handle with bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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