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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program did not list all of the connections to the potable system. Only one of several hose connections in the engine room was listed. The hose connections in the bunker stations were not listed. The hose connection in the deck 10 lido unisex toilet room was not listed.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Backflow prevention devices were not provided on the potable water lines supplying the threaded hose connection in the deck 8 main galley chemical locker; deck 2 engine workshop hose connections; and the deck 10 lido unisex toilet room hose connection.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were a number of cross-connections to the potable water system that were under continuous pressure but non-continuous pressure-type backflow prevention devices were used. This was noted at the deck 7 launderette and the coffee machines in the deck 10 captain's pantry. Additionally, the comprehensive cross-connection control program listed non-continuous pressure backflow prevention devices for coffee machines, and a juice machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were a number of listings in the comprehensive cross-connection control program where the plumbing components or "machinery" pieces were listed as "Back Flow". It was not clear what the individual plumbing system components were for these entries.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Several of the small diameter potable water lines were not painted or striped blue. This was noted in the technical station for the crew pool, deck 2 engine workshop, port engine stabilizer room and the deck 3 bunker stations.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Buffet-Aft Coffee Station
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Violation:
Backflow prevention devices could not be located for the 4 coffee machines in this area.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
08
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Site:
Galley-Starboard Aft Hood Cleaning Cabinet
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Violation:
There was no air gap below the vent to the reduced pressure assemblies installed on the potable water lines to the hood cleaning system.
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Recommendation:
Provide an air gap between the vents of the reduced pressure assemblies and the waste water system.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
There were a few days when the records for halogenation showed less than 4.0 ppm of free bromine. While the records did indicate that "corrective action" was taken there was no indication that the whirlpools were closed. The readings 1 hour later did show adequate free bromine levels.
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Recommendation:
Ensure that the whirlpools are closed when the free bromine residual is outside of the acceptable range.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Deck 10 Forward Whirlpool
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Violation:
The main drain cover was missing. This whirlpool was empty and covered. This was corrected.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
11
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Site:
Medical-
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Violation:
The asymptomatic cabin mates of ill crew members were not consistently contacted at 24 and 48 hours. During the cruise from 4/10 to 4/14, there were 3 ill crew members. The cabin mates were initially contacted on the same day as the ill crew member reported to the infirmary. The second follow-up was 72 hours later for cabin mates of 2 of the ill crew members. The third follow-up for the cabin mate of the 3rd ill crew member was 15 days later.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Pizzeria
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Violation:
The pizzeria was open for more than 4 continuous hours during the day. The time control plan did not mention the use of 4-hour discard labels. Crew members did state that discard labels were used in this area. This applied both to the toppings for the pizzas and the finished pizzas.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that the time control plan details the requirement for using 4-hour discard labels.
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Item No.:
21
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Site:
Bar-Casino Bar
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Violation:
In the beer cooler technical compartment 4319.094.442, there was an opening in the floor of the compartment to the area behind the coved tiles. This made cleaning difficult and allows for insect harborage.
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Recommendation:
Ensure that 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.:
21
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Site:
Bar-Disco Bar
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Violation:
In the technical compartment under the utility sink at the end of the bar, the back of the compartment was open to the space between the bar and the technical compartment. This made cleaning difficult and allows for insect harborage.
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Recommendation:
Ensure that 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.:
21
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Site:
Pantry-Disco Bar Pantry
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Violation:
There was an opening in the back of the storage cabinet in the center of the pantry next to the handwash station. In the opening were the old pipes from the multi-flow system that had been removed. This opening and excess pipes made cleaning difficult.
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Recommendation:
Ensure that 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.:
21
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Site:
Preparation Room-
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Violation:
In the technical compartment for the under counter refrigeration unit 4319/036, there was excess foam in the back left corner that made cleaning difficult.
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Recommendation:
Ensure that 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:
Galley-
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Violation:
Below the ice dispenser in technical compartment 4318.034.042, there was excess foam in the back area that made cleaning difficult.
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Recommendation:
Ensure that 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.:
27
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Site:
Galley-
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Violation:
The floor of the technical compartment below the foam was soiled.
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Recommendation:
Ensure that 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-Aft Hot Line
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Violation:
The hinge area was soiled below the door of the starboard undercounter oven. This was cleaned during the inspection.
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Recommendation:
Ensure that 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.:
28
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Site:
Pantry-Ice Pantries General
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Violation:
The clean ice coolers were staged on the counter next to the handwash stations. There were no splash shields between the handwash sinks and the clean coolers. In the deck 7 forward pantry, the handle of the cooler was wet after the handwash sink was used.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Ice Pantries General
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Violation:
The ice cooler lids were stored with the food contact surfaces up and exposed to potential contamination.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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