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Item No.:
06
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Site:
Potable Water-CALIBRATION OF PRODUCTION AND BUNKERED WATER
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Violation:
THE POTABLE WATER LOG BOOK HAD COLUMNS LABELED FOR RECORDING CALIBRATION CHECKS OF THE DISTRIBUTION SYSTEM, PRODUCTION, AND BRIDGE CHLORINE ANALYZER DEVICES, BUT THERE WAS NO COLUMN OR RECORD FOR THE POTABLE WATER CHLORINE ANALYZER TESTING OR CALIBRATION DURING BUNKERING. THERE WAS A BUNKERING/PRODUCTION POTABLE WATER RECORD SHEET WHICH LISTED ANALYZER CALIBRATION IN A CHECK BOX, BUT NONE OF THE BOXES WERE CHECKED FOR BUNKERING OR PRODUCTION. ADDITIONALLY, THERE WERE VARIOUS DATES IN MAY AND JUNE WHERE THE MANUAL TEST RESULT FOR THE CHLORINE ANALYZER ON THE PRODUCTION VARIED BY 0.5 TO 0.8 PPM FROM THE ANALYZER READING AND NO CALIBRATION OR CORRECTION TO THE ANALYZER WAS RECORDED. ON JUNE 20, 2005 THE MANUAL READING WAS ONLY 1.7 PPM, WHILE THE ANALYZER READING WAS 2.5 PPM, INDICATING THAT THE TANKS WERE BEING FILLED BELOW 2 PPM FREE CHLORINE RESIDUAL FOR THAT DAY.
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Recommendation:
Ensure that the potable water bunkering chlorine analyzer/recorder is being checked for calibration and the calibration is recorded on a chart or in one of the existing log forms for recording that information.
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Item No.:
08
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Site:
Potable Water-POTABLE WATER TANK CLEANING/DISINFECTION
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Violation:
THE ELECTRONIC RECORDS FOR THE RECENT POTABLE WATER TANK CLEANING AND DISINFECTION (APRIL AND JULY 2005) DID NOT ESTABLISH THAT UPON REFILLING THE TANKS THERE WAS A LESS THAN OR EQUAL TO 5 PPM FREE CHLORINE RESIDUAL IN THE WATER.
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Recommendation:
Make a manual test of potable water refilled in potable water tanks after disinfection to establish that the free chlorine residual is less than or equal to 5 ppm prior to use. Record the test in the electronic record or elsewhere.
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Item No.:
08
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Site:
Potable Water-COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM
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Violation:
THE WRITTEN LISTING OF BACKFLOW PREVENTION DEVICES AND THE INSPECTION FOR SAME DID NOT INCLUDE THE VARIOUS AIR-GAP BACKFLOW PREVENTION DEVICES INSTALLED FOR CROSS-CONNECTIONS THROUGHOUT THE SHIP (MINERALIZERS, BUNKER TO TECHNICAL, AND EVAPORATOR TO TECHNICAL FOR EXAMPLE).
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Recommendation:
Modify the written cross-connection control plan to include the various air-gap non-mechanical devices throughout the ship. Ensure air-gaps are visually inspected on some frequency and the inspection is recorded.
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Item No.:
08
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Site:
Potable Water-COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM
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Violation:
A BACKFLOW PREVENTION DEVICE COULD NOT BE FOUND FOR THE POTABLE WATER SUPPLY PIPE TO THE TWO STEAM GENERATOR/AROMATHERAPY DOSING CONNECTIONS IN THE MENS AND WOMENS SAUNA ON DECK 11.
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Recommendation:
Locate the backflow preventer for the mens and womens sauna on deck 11. Install preventers if needed on the potable water pipes supplying the steam generators and aromatherapy chemical bottles.
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Item No.:
08
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Site:
Galley-DECK 3 BEVERAGE DISPENSING
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Violation:
THE BACKFLOW PREVENTER ON THE 'COMBINATION F' COFFEE MACHINE WAS LEAKING.
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Recommendation:
Replace the leaking backflow preventer.
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Item No.:
09
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Site:
Other-SOLARIUM POOL - WHIRLPOOL #1
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Violation:
SEVERAL MANUAL TESTS WERE MADE OF THE FREE CHLORINE RESIDUAL OF THE WHIRLPOOL SPA #1 BEFORE A READING OF 2.95 WAS ACHIEVED. THE SPA WAS OPEN AND 3 ADULTS WERE USING IT AT THE TIME OF THE TEST. THE SHIP'S INITIAL LOVIBOND PHOTOMETER READING WAS 3.97 PPM, WHILE THE INSPECTOR'S TEST KIT READING WAS 2.50 PPM AND A SECOND TEST KIT FROM THE SHIP REGISTERED 2.45 PPM AFTER A DILUTION OF THE SAMPLE. A SIMILAR DIFFERENCE WAS MEASURED ON SUBSEQUENT TESTS USING THE 3 DEVICES, WITH THE LOVIBOND KIT ALWAYS PRODUCING A MUCH HIGHER READING. THERE WAS NO SECONDARY STANDARD SOLUTIONS ONBOARD TO CHECK THE LOVIBOND KIT, BUT THE INSPECTORS KIT WAS RECENTLY CALIBRATED WITH SUCH STANDARDS AND WAS IN AGREEMENT WITH THE SECOND ONBOARD INSTRUMENT.
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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).
Evaluate the accuracy of the Lovibond photometer through field tests and secondary standards from the manufacturer if necessary.
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Item No.:
19
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Site:
Buffet-WINDJAMMER AFT - CENTER ISLAND BUFFET
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Violation:
FOUR LARGE SERVING CYLINDERS FILLED WITH HOT OATMEAL AND GRITS WERE SET IN A BELOW COUNTER WARMING UNIT FOR PASSENGER SELF-SERVICE. ALTHOUGH EACH CONTAINER WAS COVERED WITH A LID, PASSENGERS REMOVE THE LID TO SERVE THEMSELVES AND THERE IS NO SHIELD TO PREVENT CONTAMINATION FROM COUGH OR SNEEZE.
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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-DECK 1 FRUIT STORAGE
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Violation:
A LIQUID WAS LEAKING FROM SEVERAL DECKHEAD SEAMS IN THE BACK OF THE FRUIT WALK-IN REFRIGERATOR AND WAS OBSERVED DRIPPING DIRECTLY ONTO EXPOSED FOOD PRODUCTS.
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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.:
22
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Site:
Galley-WINDJAMMER AFT - GALLEY
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Violation:
BOTH THE IN-USE CONVEYOR DISHWASH AND GLASSWASH MACHINES HAD UPPER ARM FINAL RINSE SPRAYS WHICH WERE WEAK. SPECIFICALLY THE FIRST RINSE SPRAY ARM NOZZLES PROVIDED A NARROW SPRAY PATTERN WHICH DID NOT COVER THE ENTIRE SURFACE OF THE DISHWARE PASSING BELOW.
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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.:
24
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Site:
Galley-DECK 4 STARBOARD POT WASH
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Violation:
THE SANITIZING PROCESS WAS OBSERVED FOR SEVERAL PANS AND IN EACH INSTANCE THE OPERATOR WAS HOLDING THE PANS IN THE SANITIZER SOLUTION FOR ONLY 5 SECONDS. IT WAS NOT CLEAR THAT ALL SUCH PANS WERE BEING SANITIZED AGAIN IN THE POTWASH MACHINE.
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Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Galley-DECK 4 SERVICE COUNTER AREA
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Violation:
SEVERAL PREVIOUSLY CLEANED PLATES WERE FOUND SOILED AND STORED IN AN UNDERCOUNTER CLEAN STORAGE CABINET.
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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:
Bar-BAR TECHNICAL AREAS
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Violation:
THE TECHNICAL AREAS BELOW THE MULTI-FLOW UNITS WERE NOT PROPERLY CLEANED. THE PIPE INSULATION ON THE BRINE REFRIGERANT SYSTEM WAS RETAINING MOISTURE ALLOWING A HEAVY MOLD GROWTH.
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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:
Galley-DECK 4 STARBOARD DISHWASH
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Violation:
NO WASTE RECEPTACLE WAS IN PLACE AT THE HAND SINK.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-DECK 4 PASTRY
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Violation:
THE SEALANT BETWEEN THE PROFILE STRIP AND BULKHEAD INTERFACE WAS SEPARATING. SOME SEALANT WAS MISSING LEAVING GAPS AT THE JUNCTURE.
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Recommendation:
Replace the missing sealant and ensure the seal of the profile strip is tight.
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Item No.:
33
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Site:
Galley-DECK 4 HOT RANGE PREPTABLE
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Violation:
THE SEALANT ALONG THE PROFILE STRIP AT THE DECK BULKHEAD JUNCTURE WAS SEPARATING. SOME SEALANT WAS MISSING LEAVING GAPS AT THE JUNCTURE.
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Recommendation:
Replace the missing sealant.
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Item No.:
37
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Site:
Provisions-DECK 1 FRUIT STORAGE
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Violation:
CONDENSATE WAS PRESENT ALONG THE DECKHEAD SEAMS AND DRIPPING TO SURFACES BELOW IN THE FRUIT WALK-IN REFRIGERATOR.
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Recommendation:
Identify the source of the condensate and make needed repairs in the unit to prevent further contamination of food products stored there.. If necessary, store foods separate from the leaking deckhead seams or provide some physical barrier over the foods to prevent the liquid from contacting exposed foods.
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