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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
There was no backflow prevention device on the hose connected to the potable water line near Sewage #3.
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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-Engine Room
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Violation:
The potable water line supplying potable water tank 9 was not striped blue.
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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:
Potable Water-Cross Connection Control Program
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Violation:
The air gap on the mineralizer discharge was not listed on the cross connection control program.
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Recommendation:
Add the air gap for the mineralizer discharge to the cross-connection control program.
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Item No.:
08
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Site:
Recreational Water Facilities-Lido Pool Pump Room
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Violation:
The potable water line supplying the sink was not striped blue.
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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.:
10
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Site:
Recreational Water Facilities-Verandah
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Violation:
The shepherd's hook was not easily accessible. The shepherd's hook was located above the bar which was far from the pool.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Verandah and Kiddie Pools
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Violation:
There was only one drain at each of these pools. The conventional metal drain cover was flush with the bottom surface of the pool. An anti-entrapment drain cover was recessed and located under the conventional drain. This installation does not appear to be correct.
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Recommendation:
Ensure the anti-entrapment drain cover is properly installed.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
There was only one main drain for the pool. There was no indication that the drain cover was an anti-entrapment drain cover. The drain cover did not have an approval stamp and no documentation certifying that the cover met the safety requirement was available on board.
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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.:
10
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Site:
Housekeeping-Stateroom Jacuzzis
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Violation:
The jacuzzis were disinfected on 05/12/07 and on 5/27/07. Disinfection did not occur weekly during that cruise.
The jacuzzis were disinfected on 04/28/07 and on 5/7/07. Disinfection did not occur between occupancies.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
19
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Site:
Pantry-Deck 7 Empress Forward
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Violation:
The handle of the ice scoop was noted in contact with the ice in the ice machine.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Forward Pantry
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Violation:
The gaskets around the ice chute of the ice machine were damaged and not easily cleanable.
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Recommendation:
Replace the gaskets.
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Item No.:
20
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Site:
Galley-
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Violation:
The length of the tube on the bulk milk dispenser was greater than 2 inches.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The tilt skillets were damaged and exhibited open seams, making cleaning difficult. This was noted on the previous inspection.
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Recommendation:
Repair or replace the tilt skillets.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
One of the ice cream freezer's gaskets was not tight fitting and resulted in condensation dripping inside.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-
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Violation:
Some of the waiter trays were chipped along the edges, making cleaning difficult.
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Recommendation:
Replace the waiter trays.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The temperature gauge for the final rinse on the pot wash machine read 185 F and the surface plate temperature was measured at 210F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
The temperature gauge for the final rinse on the dishwasher read 160 F and the surface plate temperature was measured at 170 F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
One nozzle was clogged on the final rinse arm of the dishwasher.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
The gaskets of some under-refrigeration units were not clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-
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Violation:
The gasket on the ice cream freezer was moldy.
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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.:
29
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Site:
Pantry-Deck 7 Empress Forward
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Violation:
Ice was noted inside the hand wash station.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Pantry-Deck 7 Empress Forward
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Violation:
The wash, rinse and sanitize buckets were filled at the hand wash station.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck grouting was missing in several areas and numerous deck tiles were damaged, 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:
Galley-Hot Galley
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Violation:
The bulkhead/equipment junctures at the back of the tilt pan assembly had gaps and missing sealant, 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.:
36
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Site:
Buffet-Crew, Officer & Petty Officer Messes.
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Violation:
The lighting was inadequate at the salad bar.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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