|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4 Midship Passenger Cabins
|
|
Violation:
The nine passenger cabins from 4580 on in the midship of deck 4 had no backflow prevention devices installed on any of the flexible shower hoses in the toilet. According to the annual inspection log all the shower backflow preventers were inspected and OK. Staff stated these cabins were installed on the ship in 2011.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Decks 7 and 10 - Chemical Dispense Stations
|
|
Violation:
The comprehensive list of cross-connections and the annual inspection of non-testable backflow prevention devices did not include the backflow preventers installed on the chemical dispensing station at deck 7 (near cabin 7048 - 07-3-003) or deck 10 (near cabin 1516 - 10-2-008), both of which were in the forward/starboard section of the ship.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Inspect backflow prevention devices periodically and replace any failed units.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal (GI) Illness - Reporting
|
|
Violation:
A room service attendant experienced diarrhea onset at 9:30 am on 12 June and reported to the medical center at 12:06 pm the same day. This crew member worked from 9:01 am to 11:57 am according to the kronos work record. In their food and activity questionnaire the crew member reported eating lunch in the crew mess at 11:30 am that day as well.
|
|
Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Pizza Station
|
|
Violation:
A non-powered trolley was used as storage for trays of uncooked pizzas (with sauce and cheese toppings) behind the self-service counter, and there were no 4-hour discard labels observed and the trolley was not labeled as being on time control. Staff reported this trolley is used for transportation, but it was 20 minutes past the opening time of the buffet and being used for storage of pizzas.
|
|
Recommendation:
Provide time control identification for trolleys used for storing of potentially hazardous foods and ensure that the trays inside have 4 hour discard labels affixed.
|
|
|
Item No.:
16
|
|
Site:
Galley-Hot Station
|
|
Violation:
A container of melted butter on preparation counter did not have a 4-hour discard label attached.
|
|
Recommendation:
Provide four hour discard labels for containers of food which are placed on counters and not in cold or hot controlled units for time control.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The glasswasher was out of order, and a requisition order was submitted on 10 August.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Center Island - Fruit Buffet
|
|
Violation:
A bucket of sanitizing solution had a chlorine oncentration less than 50 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 1 - F&B Equipment Locker (near crew cabin #1301)
|
|
Violation:
Dust had accumulated on the new food equipment items. These items included stainless steel containers that were out of their original packaging.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Giovani's
|
|
Violation:
The housing below the grill was soiled with old grease residue, and this equipment had been previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-
|
|
Violation:
A stack of small plates was out for passenger self-service and not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 1 - F&B Equipment Locker (near crew cabin #1301)
|
|
Violation:
The deck was soiled along the deck/deckhead juncture.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
Dripping was observed from a deckhead hatch onto the deck. Staff reported this may occur when the dishwasher is in operation, and as a result condensate forms above the deckhead. No clean equipment or food was impacted.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|