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Item No.:
08
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Site:
Buffet-Crew and Staff Officer's Messes
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Violation:
There were no backflow prevention devices on the supply lines for the coffee machines.
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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:
Galley-Soup Station
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Violation:
There was a non-continuous backflow prevention device on combination oven #065104. A hose with a spray gun was located downstream of the backflow prevention device.
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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:
Other-Main Laundry
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Violation:
Three non-continuous backflow prevention devices were installed on the potable water line supplying the detergent dispensing units. A valve was located downstream from these devices.
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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:
DO NOT USE (whirlpool/spa)-Garden Villa
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Violation:
The two showers located in the Garden Villa did not appear to be protected with any form of backflow protection. The hose from the shower could reach below the flood level rim of the shower.
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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.:
10
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Site:
Recreational Water Facilities-All Pools
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Violation:
There were inappropriate life saving hooks throughout the vessel at all the pools. Instead of a shepherd's hook or rescue hook, the vessel had a long pole with a small diameter circle at the end. This would be insufficient to rescue a non-responsive person who was drowning.
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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:
DO NOT USE (whirlpool/spa)-Garden Villa Whirlpools
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Violation:
The variance approved for the vessel stated that the Jacuzzis will be superchlorinated every 7 days or between occupancies. The records indicated the Jacuzzis were superchlorinated above 10 ppm on September 19th and then again 8 days later on September 27th. Also, previous to the 19th of September, the last time the Jacuzzis was superchlorinated were on the 7th of September, 12 days apart. Additionally, many times throughout the past few months the superchlorination of the Jacuzzis exceeded the 7 days stated in the variance. The vessel was out of the United States during those time periods.
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Recommendation:
Ensure the variance is followed correctly and the jacuzzis are superchlorinated every 7 days or between occupancies.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Garden Villa Whirlpools
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Violation:
The variance for these Jacuzzis stated that the Staff Captain would check the logs and sign them every 7 days. However, the Chief Officer was checking the logs and signing them.
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Recommendation:
Ensure the variance is followed correctly.
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Item No.:
17
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Site:
Provisions-
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Violation:
The parasite destruction letter from North Star Seafood did not state the type of fish supplied.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
20
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Site:
Galley-
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Violation:
There was a red sealant inside the alto-shams. The sealant stated to be used on incidental food contact surfaces.
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Recommendation:
Ensure the sealant used on food contact surfaces are approved for use on food contact surfaces.
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Item No.:
20
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Site:
Galley-Tsar Coffee Station
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Violation:
There was a slotted fastener inside the ice cuber of the ice machine.
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Recommendation:
Replace the slotted fastener with a low-profile, smooth, non-corroding fastener.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The wire rack inside the alto-sham was broken.
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Recommendation:
Repair or replace the wire rack.
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Item No.:
21
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Site:
Galley-Bistro
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Violation:
There was peeling paint on the espresso machine.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Beverage Station #1
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Violation:
The external thermometer and the inside ambient air thermometer for the undercounter refrigerator were not reading accurately.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The trays placed on the dishwash machine were overlapping each other.
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Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
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Item No.:
22
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Site:
Pantry-Pool Bar
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Violation:
The hood type dishwash machine did not have a data plate affixed to the machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
27
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Site:
Preparation Room-
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Violation:
There was dried food debris on the non-food contact surface of the slicer.
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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.:
33
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Site:
Provisions-Potwash
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Violation:
There was recessed and missing deck grout in the soiled area of the potwash.
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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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