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Item No.:
07
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Site:
Potable Water-
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Violation:
There were water lines used to dilute the chlorine and pH control chemicals for the potable water system. These lines were labeled technical water. The engineer stated that these lines were from the technical water that was used for the pools. The lines were traced and it appeared that the water supplied to the chemical tanks was downstream of a reduced pressure principles backflow prevention assembly (rp). This rp was connected to a potable water line that was for a swimming pool.
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Recommendation:
Ensure that the potable water distribution system is maintained free of cross-connections with non-potable piping systems and tanks. Supply water to these chemical tanks from the line prior to the reduced pressure backflow prevention assembly. Additionally, ensure that the connections to the tanks are either through an air gap or an appropriate backflow prevention device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were evaporator water h.t. lines, air conditioning lines and cooling water lines that were striped blue in the engine room. Blue striping was the designation for potable water lines.
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Recommendation:
If blue is used to stripe pipes that are not carrying potable water, add a secondary color to differentiate those lines from those carrying potable water.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were numerous test result records for pH on the shore side water that just had "high". On 2/11, 3/21 and 4/7, the shore side chlorine test result record just had "high" and on 2/9 just had "low".
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The filling line was not labeled "potable water filling" in the port aft bunker station. This was corrected.
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Recommendation:
Ensure that each potable water filling line is painted auxiliary blue and clearly marked "POTABLE WATER FILLING" in letters at least 13 mm (0.5 inch) high, stamped on a non-corrosive label plate or the equivalent and located at or near the point of hose connection.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines in the plumber's and electrician's workshops were not painted or 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-
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Violation:
The hose connection in the plumber's workshop was not on the cross-connection control list. The threaded hose-bib connections in the electrician's workshop were not fitted with backflow preventers. Additionally, these connections were not listed on the cross-connection control program.
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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.
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 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:
Galley-Cagney's Coffee Station
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Violation:
There was a non-continuous pressure type backflow device on the potable water line supplying the coffee machine.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Deck 11 Forward
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Violation:
There were tie wraps on the drain covers for the forward whirlpools. The drain covers were replaced during the inspection.
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Recommendation:
Use appropriate fasteners to secure anti-entrapment drain covers.
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Item No.:
16
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Site:
Other-Room Service
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Violation:
The time as a public health control plan stated that refrigerator #1 was on time control and this unit was labeled as such. The service time for this area was longer than 4 hours. The food inside this refrigerator had no discard labels. Per staff, these items were in the refrigerator for 3 1/2 hours. The time as a public health control plan did not mention discard labels.
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Recommendation:
Ensure the food on time control are labeled with discard labels for outlets with a service time longer than 4 hours.
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Item No.:
20
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Site:
Galley-Bar
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Violation:
Circular foam materials were stored on the clean rack. Per staff, this material was used to hold the lime juice for the mixed drinks. These items were discarded.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Bar-Il Adagio Wine Cellar
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Violation:
There were open spaces inside the technical compartments under the dipper well and the utility sink which were difficult to reach for cleaning.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Buffet-Garden Cafe Forward Beverage Station
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Violation:
There was an opening inside both technical compartments under the ice machine where it was difficult to reach for cleaning.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Buffet-Garden Cafe Forward and Aft Beverage Stations
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Violation:
The ambient air thermometer inside the bulk milk dispenser was not working. This was corrected.
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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 ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to ±3°F in the intended range of use.
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Item No.:
21
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Site:
Galley-Garden Galley
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Violation:
The door handle for the combination oven was broken.
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Recommendation:
Repair or replace the door handle.
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Item No.:
21
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Site:
Galley-Garden Dishwash
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Violation:
The rubber on the two air curtain strips after the final rinse nozzles was peeling.
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Recommendation:
Remove or replace the air curtain strips.
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Item No.:
21
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Site:
Bar-Java Cafe
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Violation:
There was raw wood on the inside surface of the technical panel under the left coffee machine.
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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:
Bar-Casino Bar
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Violation:
There was an unsealed penetration in the back of the technical compartment between the back bar refrigeration units.
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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.:
22
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Site:
Galley-Garden Potwash
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Violation:
There was a soapy residue inside the potwash machine at the completion of the cycles.
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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-Cagney's Potwash
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Violation:
There was an insufficient amount of clean storage racks for the potwash area. There were several racks for soiled items and only one small rack for cleaned items. The soiled racks were full.
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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.:
22
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Site:
Galley-Palace Dishwash
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Violation:
The final rinse curtains on the dishwash machine were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
29
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Site:
Food Service General-Hand Wash Stations
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Violation:
The temperature of the water at the handwash stations was 87° F. The engineers had been notified of the problem and were working on it. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Other-Il Adagio
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Violation:
There was dried food debris inside the groove at the deck/stainless steel counter juncture next to the oven.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Il Adagio
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Violation:
The deck/stainless steel counter juncture next to the oven was not coved.
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Recommendation:
Ensure the deck/stainless steel counter juncture is coved.
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Item No.:
33
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Site:
Galley-
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Violation:
There were openings around the bulkhead pipe penetrations under the handwash sink next to the kettles.
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Recommendation:
Close the openings.
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Item No.:
33
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Site:
Galley-
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Violation:
There was recessed and missing deck grout at the hot galley and at the soup station.
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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-Garden Galley
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Violation:
There was recessed deck grout in front of the fryers.
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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:
Preparation Room-
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Violation:
There was an opening around the bulkhead pipe penetration next to the potato peeler.
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Recommendation:
Close the opening.
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Item No.:
33
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Site:
Galley-
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Violation:
There was recessed and missing deck grout in the food preparation area.
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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.:
34
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Site:
Buffet-Garden Cafe Main Line
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Violation:
There was a leak at the drain line of the forward handwash station.
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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.:
36
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Site:
Buffet-Garden Cafe Main Line
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Violation:
The light bulbs above the hot food lines were not shatter-resistant or shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
41
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Site:
Ventilation-Air Conditioning Unit 107
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Violation:
There was a slimy black material along the cooling lines inside the unit.
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Recommendation:
Ensure that air handling units are kept clean.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
The outbreak prevention and response plan did not describe how the medical center, children's center and gangway were to be cleaned and disinfected during code yellow and code red. The section for the medical center only described how certain areas were to be cleaned and disinfected if a case of acute gastroenteritis was treated at the facility. There was a separate procedure for the children's center that was produced but it did not mention the disinfectant that was to be used.
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Recommendation:
Include the children's center, medical center and gangway in the outbreak prevention and response plan.
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