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Item No.:
*
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Site:
Recreational Water Facilities-Pool Filling Line
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Violation:
The pool filling line was after a reduced pressure assembly and the line after the RP assembly also split off to the laundry/AC condensation tanks. The pools should only be filled with potable water and the water after the reduced pressure assembly is not protected potable water.
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Recommendation:
Ensure that the pool is filled with potable water or sea water. Either connect the pool filling line at a point before the reduced pressure assembly and install air gaps at the compensation tank fill lines in the pool machinery room or install an air gap along the fill line to the laundry/AC condensation tank.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The program listed air gaps at the sink in the photo shop, but there was a Watts N9 device installed and a hose with a sprayer attachment connected to the faucet. Also, there were several cabins that had whirlpool tubs with a hose connected at the faucet. An appropriate backflow prevention device was installed at the connection. This connection and backflow prevention device were not included in the program.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Forward Pool Room
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Violation:
The potable water hose for the cartridge cleaning station had a non-continuous pressure-type device installed and valve at the end of the hose. This was corrected.
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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:
Potable Water-Provisions Corridor Next Chemical Store C.7
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Violation:
There was a threaded hose-bib connection at the bucket fill station. The vent at the atmospheric vacuum breaker for this connection was plugged. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
11
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Site:
Medical-
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Violation:
A crew member with gastrointestinal illness and an illness onset of 2/12 reported to the medical facility. This individual had two close contacts. There was no 48-hour interview for one of these close contacts.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Cagney's
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Violation:
The mise en place set-up on the preparation counter was said to be on time control. These items were logged but the time as a public health control plan did not list this work station as being on time control. Per the chef, this was considered a service line and that was included in the plan.
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Recommendation:
Ensure that the time as a public health control plan represents operations in the galley. Add this work station to the plan.
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Item No.:
19
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Site:
Buffet-Aft Buffet Line
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Violation:
There were no tongs for the container of oranges on the buffet line. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Ice Freezer
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Violation:
The top tray of pizza dough in a trolley was not covered.
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Recommendation:
Ensure that stored foods are covered or otherwise protected from contamination.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
There were several packages of food that were not properly sealed after opening. This was noted for the pecans, figs, dates, pistachios and macadamia nuts.
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Recommendation:
Ensure that open containers of food in storage are properly re-sealed after opening.
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Item No.:
19
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Site:
Provisions-Replaceable Stores Room
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Violation:
The bulk bin of flour stored in this room was not labeled. The was an opening in the lid of the bulk bin of sugar.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Provisions-Replaceable Stores Room
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Violation:
The lids for the bulk sugar and bulk flour bins were cracked.
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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.:
20
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Site:
Buffet-
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Violation:
The upper panel in the microwave oven was loose.
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Recommendation:
Secure the upper panel in the microwave oven.
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Item No.:
21
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Site:
Buffet-
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Violation:
There were gaps, seams, loose sealant, and exposed insulation in the technical compartments under the beverage stations and buffet stations.
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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:
Galley-Cagney's
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Violation:
The drip pan housings for the grills had limited access, gaps and seams, making cleaning difficult.
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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:
Buffet-Officer's Mess
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Violation:
There was an opening between the technical compartment for the cold and hot stations. This opening was too small, making cleaning difficult. There was exposed insulation under the right cold station.
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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:
Provisions-Replaceable Stores Room
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Violation:
There was a raw wooden pallet in this room.
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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:
Provisions-Liquor, Water and Soda Store Rooms
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Violation:
The black and white pallets were difficult to clean due to holes and crevices.
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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:
Buffet-Officer's Mess
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Violation:
Below the beverage station, there was a drain line that went through the walls of 2 technical compartments. The penetration around the drain line was not sealed.
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Recommendation:
Direct the drain line to the deck drain in the same technical compartment and seal the penetration.
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Item No.:
22
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Site:
Pantry-Forward Pantries, Deck 8 and 9
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Violation:
In these pantries, the data plates for the undercounter dishwash machines were worn and unreadable.
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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.:
22
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Site:
Pantry-Pool
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Violation:
The cover plate for the pressure gauge was missing. It appeared that the gauge was not working properly.
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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:
Food Service General-
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Violation:
The data sheet on the hood-style (glasswash) warewash machines in the crew galley, Cagney's galley and bar pantries did not include the minimum final rinse temperature or the pressure range.
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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.:
24
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Site:
Galley-Il Adagio Dishwash
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Violation:
Several thermometers were passed through the flight dishwash unit, with the temperatures ranging from 142°F - 152°F. The digital temperature gauge indicated 185°F for the final rinse. A thermometer placed in the spray of the final rinse indicated a temperature of 150°F. The dishwash unit was in active use. The unit was left running with dishes and the temperature increased to 164°F. The engineer stated that the dishwash staff did not allow the unit to reach the proper temperature before using.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Provisions-Dry Stores
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Violation:
There were three scoops for bulk product dispensing that had bar code labels on their handles. The scoops were removed for cleaning.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
The channels for the broiler handles were soiled with grease and dust.
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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:
Buffet-
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Violation:
The deck/bulkhead juncture was not coved along the forward counter.
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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:
Buffet-Staff Mess
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Violation:
The sealant used for coving was separating from the bulkhead at the aft section of the service side of the buffet.
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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-Dishwash Area
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Violation:
The grout was recessed at the juncture with the stainless steel at the soiled drop-off.
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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:
Buffet-Officer's Mess
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Violation:
There was artwork on the bulkhead behind this station that made cleaning difficult.
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Recommendation:
Remove the artwork.
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Item No.:
33
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Site:
Provisions-Replaceable Stores Room
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Violation:
There were numerous items stored on the deck, making cleaning of the deck difficult.
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Recommendation:
Remove the items from the deck.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were a few food areas where the grout was recessed, making cleaning of the deck difficult. This was noted in the bakery, pool bar pantry, main galley, and crew dishwash 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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan did not indicate a cleaning frequency for the gangway during code yellow or code red. In the gangway section of the plan, only the use of hand sanitizers by passengers and crew was discussed.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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