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Item No.:
02
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Site:
Medical-
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Violation:
The sample collection containers for bacterial specimens expired on 09/2008.
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Recommendation:
Replace expired sample collection containers.
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Item No.:
08
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Site:
Potable Water-
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Violation:
While improvements have been made to the comprehensive cross-connection control program there were a few items that were not corrected from the previous inspection. The potable water lines supplying the deck 10 Captain's Pantry coffee machines were fitted with non-continuous pressure backflow prevention devices. The term "backflow" was used to identify several plumping connections on the listing. It was not clear from the listing what was connected to the potable water system. The deck 8 main galley chemical locker was not listed and this was noted during the last inspection. The other connections that were not listed were in the port pool bar pantry and the starboard pool bar pantry.
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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. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer. Ensure that all of the connections to the potable water system where contamination can occur are listed in the comprehensive cross-connection control program.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The small diameter potable water lines in the deck 3 bunker stations were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped 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-Officer and Petty Officer Mess
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Violation:
There were non-continuous pressure backflow prevention devices on the potable water lines supplying the coffee machines in these mess areas. This was corrected during the inspection.
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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.:
11
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Site:
Medical-
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Violation:
The date and time recorded in STARDOCS of the first interview with close contacts of crew members ill with gastrointestinal illness was the time the contact was identified and entered into the system. There was no actual interview on the first day. The 24 and 48 hour interviews were the date and time the contact phoned the medical department and confirmed their health status.
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Recommendation:
Ensure that the initial interview of close contact of ill crew members occurs on the day the ill crew member first reports to medical.
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Item No.:
15
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Site:
Food Service General-
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Violation:
There was no indication that the salmon used at the sushi bar was frozen for parasite destruction. Staff stated that the salmon at the sushi bar was seared, but not fully cooked.
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Recommendation:
7.3.2.1.3 Ensure that fish, other than molluscan shellfish, that are intended for consumption in their raw form are served if they are obtained from a supplier that freezes the fish to destroy parasites; or the fish is frozen on the vessel and records are maintained.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There was soft sealant used on the chutes of the potato peelers.
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Recommendation:
When using sealants in this area ensure that it dries to a smooth, hard and easy to clean finish.
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Item No.:
21
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Site:
Bar-Casino Bar
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Violation:
There was an opening the back of the technical compartment for under counter refrigeration unit 4319.094.521.
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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:
Buffet-Coffee Station
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Violation:
The frame of the outside of the cabinet, under the counter and above the technical compartments was painted steel. The paint was peeling and some of the steel was corroded.
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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:
Buffet-Forward Lido Pantries #3 and #4
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Violation:
In the technical compartments between the cold well and the hot holding unit, the metal support on the lower part of the side of the technical compartment on the side closest to the hot holding unit was separating from the side of the compartment.
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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.:
27
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Site:
Galley-Pantry #3 Ice Machine
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Violation:
The lower edge of the front cover to the ice machine and the surface that edge contacts on the surface on the front of the ice machine were lightly soiled with black material.
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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:
Housekeeping-
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Violation:
The ice coolers for replenishing ice in the passenger cabins were not stored properly. This was an issue during that last inspection when the ice coolers were stored adjacent to the handwash sinks in the pantries with no splash shield. The coolers have since been moved to individual lockers in the accommodations corridors. On deck 6 adjacent to fire station no. 168 the clean cooler was stored upright, covered and wet. On deck 6 adjacent to cabin E46 there was an empty can of soda and a bag of clean beach towels on top of the clean cooler.
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Recommendation:
Ensure that coolers are stored inverted to facilitate air drying. Do not store items on top of or around the clean coolers. Identify suitable storage locations and procedures for the coolers that are stored in the accommodations corridor lockers.
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Item No.:
33
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Site:
Galley-
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Violation:
There was some recessed grouting between deck tiles in the hot areas of the galley.
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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-Pizzeria
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Violation:
There was a loose vertical profile strip on the bulkhead to the left of the pizza oven.
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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:
Bar-Casino Bar
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Violation:
There was no coving at the cabinet/deck juncture at the waiter station by the entrance to the bar pantry.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The lower sections of the door frame at the entrance to the room were damaged.
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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:
Bar-Sushi Bar
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Violation:
There was soft sealant at the deck/cabinet junctures. The angled metal trim at the deck juncture was not flush with the deck, creating a gap.
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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. Do not use soft sealant near the deck.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate collecting in the hood above the soiled end of the dishwash machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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