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Item No.:
08
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Site:
Potable Water-Annual Testing
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Violation:
The reduced pressure backflow prevention device installed on the distillate water line to distillate and boiler drain tank was last tested on 4 February 2016.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Forward Engine Room
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Violation:
Three separate technical water lines at the distillate water transfer pump to the boiler tank were marked blue, indicating it was potable water.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Potable Water Treatment Room
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Violation:
The five air gaps at the chlorine and acid dilution drums were not listed on the cross-connection control log. Also, the potable water lines used to dilute the chemical drums were not striped blue or blue/green/blue to indicate potable water.
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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. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-AC Fan Room 9.601
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Violation:
The intermediate vent on the backflow prevention device installed on hose water supply line to the room was pointed up.
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Recommendation:
Ensure the intermediate vent on the backflow prevention device is pointed down.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool
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Violation:
The hydropool, which was deeper than 1 meter, did not have any depth markers.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Lido and Aft Pool
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Violation:
The water level in the lido pool was filled approximately six inches above the skim gutters in the main part of the pool and did not reach the skim gutters located on the beach access portion of the pools. The water level in the aft pool was filled approximately three inches above the skim gutters in the main part of the pool and did not reach the skim gutters located on the beach access portion of the pools.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
On 2 February, a crew member experienced 9 episodes of diarrhea starting at 2100, but did not report to the medical center until 3 February at 0844. The crew member did not work during this time frame but it was unclear it if crew member remained in their cabin from symptom onset until reporting to medical. A written disciplinary action was documented in the crew member's file.
On 10 January, a crew member experienced 2 episodes of diarrhea and 4 episodes of vomiting starting at 0500, but did not report to the medical center until 1315. The crew member did not work during this time frame but it was unclear if the crew member remained in their cabin from symptom onset until reporting to medical. A written disciplinary action was documented in the crew member's file.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure crew members report immediately to the medical center upon experiencing vomiting and/or diarrhea.
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Item No.:
20
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Site:
Buffet-Lido Starboard Omelet Station
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Violation:
The power cord to the induction pan used for making omelets was resting on the food contact surface.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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Site:
Galley-Lido Asian Kitchen
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Violation:
Blast chiller # 9.29 was out of service since 28 January 2017. An order was placed to have it fixed (order # 34988).
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition.
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Item No.:
22
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Site:
Galley-Lido Warewash
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Violation:
The glass wash machine was out of order on the day of the inspection. Staff noted that the solenoid valve was broken and a work order was placed.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair.
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Item No.:
22
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Site:
Galley-Lido Potwash
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Violation:
The bottom door of the potwash machine was bent and did not close or seal completely allowing water to escape.
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Recommendation:
Maintain warewashing equipment in good repair, 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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Excessive soiled pots, pans, and other food service equipment were stored outside the designated soiled staging area in the potwash area. The excess amount of equipment was on two tables on opposite sides of the corridor leading from the hot galley to the hot service line by the service elevator. One of the tables was an old preparation counter between the stacked combination oven and a handwash sink. This old preparation counter had a utility sink and a knife locker installed on the bulkhead above. Staff stated this excessive accumulation of soiled pots and pans was due to crew members being reassigned to help with loading since it was embarkation day. Staff also stated the preparation counter was no longer used for food preparation.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Ensure that soiled utensils being held before cleaning do not migrate into food service areas.
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Item No.:
26
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Site:
Pantry-Deck 8 Pantry 8.4.02
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Violation:
The exterior side of the white deflector panel inside the ice machine had a sticky residue from where the foam insulation was removed. The bottom of the deflector panel was also soiled with a brown residue.
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Recommendation:
Ensure 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:
Buffet-Bistro Starboard Side Buffet Line
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Violation:
A significant amount of food debris had accumulated on the light bulb and frame above the portable bread heater.
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Recommendation:
Ensure 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.:
28
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Site:
Galley-Lido Warewash
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Violation:
The previously cleaned dishes stored on the portable table adjacent to the clean landing of the flight type dishwashing machine were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Lido Warewash
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Violation:
The water temperature of the handwashing station never reached above 87°F, even after letting the water run for over one minute.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Bar-Lido Aft Seaview Bar
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Violation:
The handwash station inside the bar area did not have a waste receptacle.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Lido Warewash
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Violation:
The toilet door would not close completely due a bent face plate on the door. This face plate was removed and fixed during the inspection.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
38
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Site:
Pantry-Deck 10 Pantry 10.3.02
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Violation:
A vacuum cleaner was stored in this locker with food service equipment.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-Garbage Room Active Inspections
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Violation:
The active inspections of the garbage handling area of the ship were not done at least weekly. Specifically, the garbage handling area was checked on 24 November, 3 December, 24 December, 3 January, 24 January and 3 February.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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