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Item No.:
08
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Site:
Potable Water-Potable Water
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Violation:
In the deck 3 chemical dispensing station sink the backflow prevention device used was not approved for applications where it was subjected to continuous pressure, yet there was a valve downstream from the backflow prevention device.
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Recommendation:
Replace the backflow preventer with an approved continuous pressure model.
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Item No.:
08
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Site:
Potable Water-Potable Water
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Violation:
There was no backflow prevention device for the rolled hose connected to the handwash sink lower tap in the deck 3 garbage room.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-Potable Water
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Violation:
There were two deckhead mounted backflow preventers installed above the hair rinse sink in the beauty salon. There was a flexible hose connected to the intermediate vents for these backflow preventers which were merged to one and terminated in the sink cabinet as a connection with the sink drain. There was no way in this arrangement to determine if either backflow preventer was leaking or failing.
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Recommendation:
Create an air-gap at some point along the vent drain line so it is possible to see if the backflow preventers above are leaking continuously.
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Item No.:
08
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Site:
Potable Water-Potable Water
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Violation:
There was no blue stripe on the potable water feed line to the drinking fountain in the engine room near fire station #10, and there was no blue stripe for the potable water feed pipe to the can washer in the deck 3 garbage room.
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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:
Other-Petty Officer's and Officer's Dining Room
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Violation:
Non-continuous backflow prevention devices were installed on the water lines supplying the coffee machines in both of these dining rooms.
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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.:
16
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Site:
Buffet-Lido Grill
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Violation:
The time control log in the lido grill noted the 2nd pan of grilled mahi fish at a temperature of 152 F, but the temperature taken by the inspector as the pan was placed in the buffet was only 120 F. The 2nd pan of broiled chicken breast had a log temperature of 140 F, but a temperature taken by the inspector again as it was placed in the bain marie was only 120-122F. Staff stated that the food temperatures were recorded in the galley as the pans were removed from temperature control. In reviewing the galley log for these same foods, they were tested at 160 F respectively. There is some doubt about these recorded values based on the time of transport of these foods and the temperature measured on delivery.
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Recommendation:
Ensure that there is a consistent and accurate internal food temperature measured and recorded when foods are removed from temperature control and placed on time only as a public health control.
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Item No.:
20
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Site:
Provisions-Vegetable Preparation Room
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Violation:
Soft sealant was noted in the food contact area of the chute in the potato peeler.
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Recommendation:
Remove soft sealant from the food area and chute of the potato peeler.
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Item No.:
20
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Site:
Galley-Center Galley
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Violation:
The upper interior plastic cover was missing in the microwave, making the area difficult to clean.
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Recommendation:
Replace the missing cover.
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Item No.:
21
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Site:
Galley-Tilting Pan Area
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Violation:
A gap was noted on the right hand side of the tilting pan housing where it meets the bulkhead.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Crew Galley - General
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Violation:
Excessive sealant was noted on several pieces of equipment in the crew galley.
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Recommendation:
Remove excessive sealant.
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Item No.:
21
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Site:
Buffet-Pantry #1 and Pantry #2
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Violation:
There was a large opening inside the lower panel of the port side technical compartment, where utility piping penetrated the cabinet interior. This area was difficult to clean and provided a possible insect harborage position. The very same condition was present inside pantry #2 in the technical compartment beneath the counter toaster.
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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.:
33
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Site:
Other-Passenger Dining Rooms - Waiter Stations
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Violation:
The cabinet/deck junctures for the waiter stations were not coved.
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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.:
39
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Site:
Buffet-Starboard Beverage Station
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Violation:
Two drain flies were noted at this beverage stage landing on cups and other counter beverage equipment.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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