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Item No.:
*
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Site:
DO NOT USE (whirlpool/spa)-Manual Test Kit
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Violation:
The halogen test kit used for pool and spa testing was equipped with expired liquid reagents which gave erratic results. Additionally, staff were using a powder reagent that didn't appear to be from the manual kit manufacturer. There were no written instructions specifying use of a powder reagent in the manufacturer's operating manual either.
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Recommendation:
Recommend some review of the kit use and reagants required. Also recommend method of self-check of the instrument using secondary standard solutions from the kit manufacturer.
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Item No.:
05
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Site:
Potable Water-Potable Water - Distribution System
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Violation:
The digital reading from the deck 8 potable water distribution analyzer (upper loop) was 3.28 ppm free chlorine residual. Three separate manual measures at this position returned 1.2, 1.28, and 1.27 ppm free chlorine residual. The lower loop analyzer on deck 3 registered 3.11 ppm, while the manual test was 1.01 ppm. The second manual test reading was 0.93 ppm compared to the analyzer reading of 3.09 ppm.
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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.:
08
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Site:
Galley-Windjammer Galley - Hot Galley
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Violation:
There was a open hose connected to the deckwashing tap at the starboard bulkhead, near the cleaning locker, without a backflow preventer installed.
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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:
Galley-Deck 5 Bakery & Deck 4 Beverage Station
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Violation:
The hood cleaning system backflow prevention device does not have an air gap at the pressure relief valve.
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Recommendation:
Ensure there is a proper air-gap at the backflow preventer pressure relief valve so it operates properly.
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Item No.:
08
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Site:
Pantry-Pool Bar
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Violation:
The pressurized vacuum breaker on the dishwash unit had a steady stream of water flowing from the device.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Solarium - Starboard Whirlpool Spa 800
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Violation:
The main drain of the #800 whirlpool spa had an anti-entrapment design, but it was not clearly labeled and there was no documentation that this was an approved anti-entrapment drain cover. The cover was replaced with a stamped, approved cover during the inspection.
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Recommendation:
Ensure the cover provided is certified as anti-entrapment and provide documentation, or replace the drain cover with an approved cover.
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Item No.:
21
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Site:
Housekeeping-Ice Buckets
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Violation:
The various sized stainless steel ice buckets used for passenger cabins had open holes where missing plugs were present in the bottoms of the buckets. This allowed entry of water into the exterior inserts and made cleaning difficult. Staff stated that the the new models have been ordered and are expected to be delivered over the next 6 months.
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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:
Galley-Deck 5 Roast Station
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Violation:
Peeling labels were noted on the exterior of the flat grill, making cleaning difficult.
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Recommendation:
Remove the peeling labels.
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Item No.:
21
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Site:
Galley-Deck 4 Fryer Station
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Violation:
The laminate on the fryer applied safety procedures was peeling, making cleaning difficult.
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Recommendation:
Replace the laminate.
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Item No.:
21
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Site:
Galley-Deck 4 Technical Space 4811.046.034
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Violation:
The pipe insulation inside the technical space is ripped, making cleaning difficult.
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Recommendation:
Repair or replace the damaged pipe insulation.
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Item No.:
21
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Site:
Galley-Deck 4 Vegatable Station
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Violation:
Peeling labels were noted on the boiler, making cleaning difficult.
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Recommendation:
Remove the peeling labels.
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Item No.:
22
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Site:
Galley-Windjammer Galley - Dishwash and Potwash
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Violation:
The inspection in this area was at the time the Windjammer buffet was due to open, yet the facility was not open for service. There was an excessive amount of dishware piled on top of the dirty landing counter to a height nearly 1 meter on both the dishwash and potwash sides. It was difficult for staff to move and operate in these areas to perform their duties due to all the soiled dishware and pots surrounding them, and they had yet to receive the lunch service soiled items.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Other-Deck 4 Dining Room
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Violation:
Two sanitizing buckets were found out for use with no residual chlorine concentration. These buckets were replaced during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 5 Dishwash
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Violation:
Several ramekins were found soiled and stored as clean. These items were rewashed during the inspection.
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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.:
26
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Site:
Galley-Deck 5 Pastry Service
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Violation:
The interior of the deck oven that is not currently used was soiled with food debris.
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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.:
26
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Site:
Other-Deck 4 Dining Room
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Violation:
A coffee pot was set out for service was found to be soiled. The pot was rewashed during the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Deck 5 Room Service
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Violation:
Clean plates were being stored under the trail rail of the beverage counter. The counter was wet with moisture and dripping onto the rolling plate trolley.
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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.:
30
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Site:
Buffet-Windjammer Buffet
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Violation:
The following, newly installed counters had handwashing stations inside without signs posted stating "WASH HANDS OFTEN": - salad bar - port and starboard
- center hot buffet
- deli buffet
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Bar-Outer Deck Crew Bar
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Violation:
The deckhead of the bar was a sail cloth and woven rope material which was not hard and was soiled with dirt debris. The rope cloth ties for the sail cloth were not easy to clean.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. 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-South Pacific Service Bar
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Violation:
The deck/bulkhead juncture was below the grade of the tile and retaining water, making cleaning difficult.
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Recommendation:
Build up the area where the deck joins the bulkhead or somehow profile this so a crevice is not formed which traps dirt and debris.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
The deck/bulkhead juncture was not coved, making cleaning difficult.
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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:
Bar-Schooner Bar
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Violation:
The deck/bar juncture on the service side is not coved, making cleaning difficult.
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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.:
34
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Site:
Galley-Deck 4 Beverage Station
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Violation:
A continuous leak was noted on the left juice machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The preparation counter sink had a leak on the cold water line at the control handle.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Buffet-Windjammer Beverage Stations
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Violation:
There were two small fruit flies found on counter beverage equipment at the starboard beverage station. One house fly was noted on the counter beverage equipment at the port beverage station.
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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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