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Item No.:
08
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Site:
Potable Water-
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Violation:
THE POTABLE WATER HOSES WERE NOT IDENTIFIED FOR USE WITH POTABLE WATER. THE HOSES WERE LABELED "FRESH WATER".
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Recommendation:
Ensure that potable water hoses are identified for use with potable water.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE CROSS CONNECTION CONTROL PROGRAM DID NOT LIST THE CONNECTIONS PROTECTED BY AIR GAPS.
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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 connections to the potable water system that are protected by air gaps are included in the comprehensive cross-connection control program.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE MAINTENANCE LOGS FOR THE POTABLE WATER TANKS DID NOT INDICATE FLUSHING TO NO GREATER THAN 5 PPM FOLLOWING THE DISINFECTION OF THE TANKS.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is 5.00 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-WHIRLPOOLS
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Violation:
A REVIEW OF THE LOGS NOTED THAT ON 3/20/05, THE CHLORINE RESIDUAL LEVELS WERE BELOW 2 PPM IN ALL OF THE WHIRLPOOLS FOR SEVERAL HOURS. THERE WAS NO INDICATION THAT THE WHIRLPOOLS WERE CLOSED OR THAT ANY ACTION WAS TAKEN.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-
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Violation:
A REVIEW OF THE LOGS NOTED THAT ON 4/3/05, THE FREE CHLORINE RESIDUAL WAS 0.2 - 0.3 PPM IN ALL OF THE POOLS. THERE WAS NO INDICATION THAT THE POOLS WERE CLOSED OR THAT ANY ACTION WAS TAKEN.
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Recommendation:
Ensure that a free residual halogen of >1.0 and <3.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
09
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Site:
Recreational Water Facilities-
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Violation:
A REVIEW OF THE LOGS NOTED THAT ON 3/17/05, 3/22/05, AND 4/17/05 THE FREE CHLORINE RESIDUALS WERE 6 PPM FOR SEVERAL HOURS IN ALL OF THE POOLS. THERE WAS NO INDICATION THAT THE POOLS WERE CLOSED OR THAT ANY ACTION WAS TAKEN.
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Recommendation:
Ensure that a free residual halogen of >1.0 and <3.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
A REVIEW OF THE LOGS NOTED SEVERAL DAYS DURING JULY 2005 WHERE THE CHLORINE RESIDUALS WERE TESTED AT 1200 AND THE NEXT TEST WAS CONDUCTED AT 1700 HOURS.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded every 4 hours during operation.
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOLS
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Violation:
A REVIEW OF THE LOGS NOTED THAT DURING MARCH THERE WERE SEVERAL DATES WHERE THE FREE CHLORINE RESIDUALS WERE NOT TESTED EVERY HOUR.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOLS
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Violation:
A REVIEW OF THE LOGS NOTED THAT ON NUMEROUS DAYS, NO FREE CHLORINE RESIDUAL READINGS WERE TAKEN AFTER 1700. IN ADDITION, ON THESE DATES THERE WAS NO INDICATION THAT CHLORINE LEVELS WERE RAISED TO 10 PPM AND CIRCULATED FOR ONE HOUR.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
16
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Site:
Galley-APPETIZER AREA
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Violation:
THE CURRENT TIME CONTROL PLAN FOR THIS AREA INDICATED THAT FOOD PLACED IN THE COLD-TOP UNIT WOULD BE CHANGED EVERY 15 MINUTES; HOWEVER, IN PLACE OF THE COLD-TOP UNIT THE PASS-THROUGH REFRIGERATOR WAS USED. THE FOOD REMAINS ON TIME CONTROL IN THE PASS-THROUGHREFRIGERATOR FOR UP TO 3 HOURS.
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Recommendation:
Adjust time control plan to reflect the operation in the Appetizer area.
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Item No.:
20
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Site:
Galley-DISHWASH
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Violation:
NUMEROUS PLASTIC FOOD STORAGE CONTAINERS WERE CRACKED AND CHIPPED, MAKING CLEANING DIFFICULT.
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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:
Galley-
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Violation:
THE GASKETS ON SEVERAL HOT HOLD UNITS WERE TORN AND NOT TIGHT FITTING.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Food Service General-GALLEY AND DISHWASH AREA
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Violation:
NUMEROUS CIRCULAR AND SQUARE SERVING TRAYS WERE SEVERELY DAMAGED, 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:
Galley-APPETIZER AREA
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Violation:
THE GASKET ON PASS-THROUGH REFRIGERATION UNIT HB 0112.011.102 WAS NOT TIGHT FITTING.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-HOT SERVICE LINE
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Violation:
PEELING LABELS WERE NOTED ON THE NON-FOOD CONTACT SURFACES OF THE FLAT-TOP GRILLS, 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.:
22
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Site:
Galley-POTWASH
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Violation:
THE FINAL RINSE TEMPERATURE GAUGE AT THE 3-COMPARTMENT SINK NOTED 190F WHILE THE WATER WAS TESTED AT 174F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
26
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Site:
Galley-APPETIZER GALLEY
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Violation:
CORROSION AND WATER WERE NOTED AROUND THE INTERIOR LIP OF THE MIXER COLLARS.
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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.:
26
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Site:
Bar-POOL BAR
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Violation:
THE INSULATED DRINK DISPENSER WAS SOILED AND STORED AS CLEAN IN THE WALK-IN REFRIGERATOR.
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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.:
27
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Site:
Bar-
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Violation:
THE EMPTY TECHNICAL SPACE ON THE RIGHT SIDE OF THE BEER KEG COOLER WAS WET AND SLIGHTLY SOILED.
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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.:
36
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Site:
Buffet-ICE CREAM STATION
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Violation:
THE LIGHT LEVELS AT THE ICE CREAM STATIONS NEAR THE GRILL STATIONS WERE INSUFFICIENT.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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