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Item No.:
06
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Site:
Potable Water-
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Violation:
The distribution system far point charts were not consistently changed on a daily basis. Some of the charts had overlaps of several hours and in a few cases 24 hours. The same individual who changes the charts was also said to be the one who performs the daily calibration.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines supplying the theater costume laundry machine were not fitted with backflow prevention devices. This was corrected.
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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-Garbage Room
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Violation:
The nozzles for the eye-wash station were below the flood level of the basin. The potable water line supplying the eye-wash station was not fitted with a backflow prevention device. This was corrected.
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Recommendation:
Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The record for Miami bunkering showed a result of "+ERR" for the pH readings of the port water.
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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 availalbe for review during inspections. Obtain monitoring equipment to capable of monitoring for pH in the range of supply water bunkered by the vessel.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
There was no rope attached to the floatation devices at the garden villa pool and crew pool.
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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.:
11
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Site:
Medical-
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Violation:
The interviews of cabin mates and asymptomatic close contacts of ill crew members were not consistently conducted as required.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. 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:
Bar-Spinnaker and Java
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Violation:
The time control plans for these areas indicated that all potentially hazardous foods were on time control. These areas were open for more than 4 hours but the time control plans did not mention the use of discard labels. Discard labels were on container of milk in the coffee machines and in the Spinnaker bar and bar pantry refrigerators. In the Java Bar the whipped cream and milk in the pantry and bar refrigeration units did not have 4-hour discard labels. According to the bar manager the plan was not correct and only the milk in the coffee machines and the Spinnaker Bar counter were to be on time control.
S
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Recommendation:
Provide discard levesl for individual items in areas using time as a public health control and are open for more thatn 4 hours.
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Item No.:
17
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Site:
Galley-Le Bistro
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Violation:
A pan of chicken Coq au Vin in the walk-in refrigeration unit was not listed in the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Ice Cream Service Station
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Violation:
The ice cream toppings were not under a sneeze shield or otherwise protected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Provisions-Walk-in Freezers
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Violation:
Three walk-in freezers had an accumulation of frozen condensate on the deckheads. Some of the boxes in these units had ice on top of them as well, indicating that the condensate has been dripping prior to freezing.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Aft Beverage Station
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Violation:
The milk dispensing tubes at the bulk milk dispenser were longer than 1 inch. This was corrected.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Preparation Room-Pastry
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Violation:
There was an open pipe penetration in the undercounter refrigeration unit technical compartment.
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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-Fruit Cold Room
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Violation:
A container made of cardboard and raw wood was reused for storage of watermelons.
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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. 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:
Bar-Spinnaker
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Violation:
There were open penetrations in the technical compartment where the old keg system was installed.
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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.:
26
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Site:
Preparation Room-Fish
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Violation:
A soiled knife was stored in the knife locker.
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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.:
27
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Site:
Galley-
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Violation:
There was mold and water in the bottom of the technical compartment for the under counter refrigeration unit #3.
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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.:
30
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Site:
Preparation Room-
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Violation:
There was no soap at the handwash station near the entrance. This was corrected.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
31
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Site:
Pantry-Java
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Violation:
There was a spray bottle of disinfectant in the cleaning locker that was not labeled. This was corrected.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Provisions-Dry Stores 1 and 2
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Violation:
The deck under the storage shelves was soiled.
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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:
Bar-Spinnaker
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Violation:
The forward port section of the deck and bulkhead were soiled with mold. This was corrected.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
During code red the disinfection of public areas was not always to be conducted on a continuous basis per the plan. This was noted for the passenger launderettes, handy phones, passenger public toilet rooms, casino (tables, slots and chairs), and child activity center. There was no mention of disinfection of the gangway. There was no mention of the disinfection frequency of the crew public areas.
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Recommendation:
Ensure that the disinfection of the vessel during code red (2%) operation level is carried out continuously.
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