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Item No.:
08
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Site:
Potable Water-AC Stations 3.12 and 6.15
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Violation:
The potable water lines for the hose connections used to clean the HVAC unit were striped blue on the pipe for the connection at the hose bib. However, there were no other visible markings of 'Blue' or 'Blue/Green/Blue' anywhere else on the potable water line in those rooms. Both lines ran greater than 15 feet/5 meters in the AC station rooms. Additionally, the hose connection in AC station 6.15 did not have a backflow preventer installed. Crew immediately responded with a backflow preventer for installation.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. 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: (7) hose-bib connections;
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Item No.:
09
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Site:
Recreational Water Facilities-Slides A and B Halogenation - Record Review
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Violation:
The chlorine level in slides A and B dropped below 2.0 ppm for a period of 45 minutes or more on multiple occasions while the facilities were open. Slide A dropped below 2.0 ppm on 1) 23 June from 4:00-6:00 PM; 2) 18 June from 2:30-4:00PM and 5:15-6:00 PM; 3) 12 June from 2:45-5:15 PM; 4) 9 June from 9:00-9:45 AM; and 5) 1 June from 9:00-9:45 AM. Slide B dropped below 2.0 ppm on 1) 2 July from 1:30-2:15 PM and 4:45-6:00PM; 2) 3 July from 9:30 -11:15AM; 3) 28 June from 1-1:45PM; 4) 26 June from 3:30-4:30PM; 5) 18 June from 2:30-3:45PM and 5:15-6:00PM, 6) 16 June from 12:00-2:00PM; 7) 14 June from 3:00-6:00 PM; and 8) 10 June from 11:30AM-2:30PM. Crew reported that no alarms sounded in a continuously manned space during these events. Crew reported that there was an alarm for the recirculation tank that supplies water to both these two slides as well as two other interactive facilities. The chlorine values for the main recirculation tank did not drop below 2.0 ppm during the times of the incidents listed above; therefore, no alarm sounded in a continuously manned space.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Slides A and B - Halogenation
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Violation:
The chlorine level in slides A and B dropped below 2.0 ppm for a period of 45 minutes or more on multiple occasions while the facilities were open. Slide A dropped below 2.0 ppm on 1) 23 June from 4:00-6:00 PM; 2) 18 June from 2:30-4:00PM and 5:15-6:00 PM; 3) 12 June from 2:45-5:15 PM; 4) 9 June from 9:00-9:45 AM; and 5) 1 June from 9:00-9:45 AM. Slide B dropped below 2.0ppm on 1) 2 July from 1:30-2:15 PM and 4:45-6:00PM; 2) 3 July from 9:30 -11:15AM; 3) 28 June from 1-1:45PM; 4) 26 June from 3:30-4:30PM; 5) 18 June from 2:30-3:45PM and 5:15-6:00PM, 6) 16 June from 12:00-2:00PM; 7) 14 June from 3:00-6:00 PM; and 8) 10 June from 11:30AM-2:30PM. Crew reported that no alarms sounded in a continuously manned space during these events. Crew reported that there was an alarm for the recirculation tank that supplies water to both these two slides as well as two other interactive facilities. The chlorine values for the main recirculation tank did not drop below 2.0 ppm during the times of the incidents listed above; therefore, no alarm sounded in a continuously manned space.
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Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Lido - Aft - Starboard - Whirlpool Spa Records
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Violation:
Beginning on 1 June to 9 July, at least 18 chart records documented a pH value lower than 7 for 5 hours or more while the whirlpool spa was open. Crew reported that the issue was likely due to a thin pen that had worn down or due to pen alignment. Crew confirmed that they had an alarm in a continuously manned space; however, it did not sound during any of these instances because the analyzer level reflected that the pH was within range.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Shock Halogenation Records
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Violation:
The whirlpool spa chart recorders were inconsistent with manual documentation of shock halogenation. Manual documentation on the back of the chart recorders indicated start times with chlorine concentrations above10ppm and end times with above10ppm that lasted an hour or more. However, there were numerous instances on the chart recorder records that did not reflect chlorine concentrations above10ppm for an hour at the time indicated. The chlorine level raised to 10ppm at the start of shock halogenation on many charts, but did not maintain that level for the full hour. However, in other charts, there were instances where 10ppm was maintained for the entire hour of shock halogenation. From 1 June to 9 July (inspection date), there were over 25 chart records that conflicted with manual documentation of shock halogenation for the Lanai Forward Starboard Whirlpool Spa For the Lanai Aft Port Whirlpool Spa there were at least 20 conflicts with records for the same time period. Crew reported the conflicting documentation was due to the analyzer probe being blocked during that time period to protect it from the high chlorine levels and therefore the issue would be found on the other 7 whirlpool spas. Crew stated they use a chlorine test strip to verify the start and end chlorine levels.
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Recommendation:
Ensure an accurate and consistent written or electronic record of the date and time of shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
14
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Site:
Galley-Guy's Burger Joint Grill
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Violation:
A cook at the grill was sweating profusely.The cook was not sweating on any food. The ventilation in the area appeared to be working properly.
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Recommendation:
Ensure employees handling food are not perspiring excessively.
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Item No.:
19
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Site:
Provisions-Dry Storage
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Violation:
A container of beef base powder, stored on the metal shelving contained a plastic scoop which had the handle resting directly in the food product.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Room Service Dishwash Area
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Violation:
One plastic container filled with single service sugar packets was stored with 10 gray plastic containers of soiled mugs and carafes. It was unclear if these were intended to be discarded. This was immediately discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Provisions-Potato Preparation
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Violation:
The epoxy sealant around the gaskets on the chute doors of the two potato peelers was recessed and missing in several places. The gaskets were removed and there was a large accumulation of potato skin pulp and water beneath. These machines had been previously cleaned. Staff corrected this by cleaning and sanitizing the chute and door and replacing the gasket and applying a food grade sealant around the gaskets and door seam.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
20
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Site:
Buffet-Lido Portside Forward Beverage Station
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Violation:
The hot water nozzle on the decaf coffee machine had a continuous drip. Staff stated a work order had been put in place for the machine.
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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 that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Dish Machine Area
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Violation:
The nonstick coating had worn off of approximately 25 pans. Some pans were so severely worn that the bare metal was exposed on the entire bottom cooking surface. These items were discarded.
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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 that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Lido Portside Forward Beverage Station
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Violation:
A rough edge of the counter was exposed making the area difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) 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:
Buffet-Lido Forward Portside Ice Cream Station
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Violation:
Four ice cream cone dispensers had tape used to secure the sneeze guard to the dispenser. The tape was peeling and ragged in several locations.
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Recommendation:
Ensure 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-Fahrenheit 555 Steakhouse
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Violation:
A stack of approximately 50 refrigerator shelf trays had excessive damage around the sides and corners preventing them from being easily cleanable. These were discarded immediately.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) 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.:
22
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Site:
Galley-Deck 3 - Starboard Side
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Violation:
The far left nozzle and the third from the left nozzle on the top final rinse manifold on the conveyor dish wash were not dispensing an effective spray pattern. They were only trickling. Staff corrected this during the inspection.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 3 - Pot Wash - Starboard Side
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Violation:
Multiple curtains inside the potwash machine were warped and/or visibly stained or soiled. The curtain located just after the wash cycle was particularly soiled with food debris that could be wiped away. Staff replaced all the curtains in the machine.
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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 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.
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Galley-Dish Machine
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Violation:
On the hood type dish machine, seven nozzles were blocked with food debris on the left final rinse arm and two were blocked with food debris on the right final rinse arm.
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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 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.
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Rack Type Dish Machine
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Violation:
At the manifold, crew measured the final rinse temperature at 197F. The inspector placed a 200F temperature sticker on the arm, which turned black after the machine was in operation. The temperature gauge showed that the final rinse temperature was 216F. When the inspection team entered the area, a rack of mugs was exiting the clean end of the machine. Staff stated they were aware of the problem and would put in a work order.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Provisions-Potato Preparation
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Violation:
The epoxy sealant around the gaskets on the chute doors of the two potato peelers was recessed and missing in several places. The gaskets were removed and there was a large accumulation of potato skin pulp and water beneath. These machines had been previously cleaned. Staff corrected this by cleaning and sanitizing the chute and door and replacing the gasket and applying a food grade sealant around the gaskets and door seam.
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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.:
26
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Site:
Galley-Dry Storage FSD 10.028
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Violation:
Six previously cleaned ice cream cone dispensers were stored soiled. This was immediately corrected.
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Recommendation:
Ensure 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:
Buffet-Comfort Midship Condiment Station
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Violation:
Food debris was found on a previously cleaned bowl. The bowl was removed immediately.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
28
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Site:
Buffet-Beverage Station Forward Starboard
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Violation:
Two trays of plastic cups were stacked wet nested. One tray was also wet and the counter below the tray was wet.
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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-Tandoor
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Violation:
The handwash station was blocked by a garbage receptacle.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Potwash
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Violation:
Food debris was on the sides of the paper towel receptacle.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 3 - Pot Wash - Starboard Side
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Violation:
The handwash sink at the soiled end of the potwash had an accumulation of food debris which appeared to have spilled/splashed over the top of the splash guard from the storage of soiled pots beside it.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Warewashing
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Violation:
There was no soap in the dispenser at the handwash sink at the soiled end of the glasswash. The area was in use during the inspection. Staff corrected this immediately.
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Recommendation:
Ensure 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.:
32
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Site:
Galley-Deck 3 - Starboard Side Dishwash
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Violation:
A large, blue, plastic trash bin labeled for aluminum can discard was uncovered. The bin contained empty cans of food products, drinks and food debris. The area was not in continuous use when the inspection team arrived.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Dining Room-Crew Mess Near Lido
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Violation:
An empty milk carton and other food debris was found in the waste receptacle next to the handwashing sink.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Guy's Burger Joint
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Violation:
Water was dripping from the deckhead-mounted fire alarm onto the deck. It was unclear what the source of the dripping was.
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Recommendation:
Ensure 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:
Galley-Deli Station Starboard Side
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Violation:
More than one day's of accumulation of food debris was found on the bulkhead below the counter.
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Recommendation:
Ensure 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:
Galley-Cold Room
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Violation:
Water seeped out from under the leg of a stainless steel shelf.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
Water was dripping from the bulkhead from the potable water inspection hatch onto the deck. A work order been submitted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Room Service
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Violation:
Water was dripping onto the counter under the coffee machine. A work order had been submitted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Tilting Kettle Deck Sinks
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Violation:
The drain was not draining properly and allowed food debris and waste water from the kettles to collect. A work order had been submitted.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Chef's Choice Port and Starboard Side
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Violation:
The coating on five light bulbs above the food service area was peeling. The inspector did not see any peeled pieces fall off during the inspection.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Blue Iguana
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Violation:
Condensate was collecting on the hood above the combination ovens and dripping onto the deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 3 - Pot Wash - Starboard Side
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Violation:
The deckhead above the potwash machine near the soiled end was covered with excessive condensation. The exaust in this area appeared to be working but condensation had accumulated on the deckhead under the hood and above the hand sink.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Comfort Galley
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Violation:
A fly was observed in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deli Station Starboard Side
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Violation:
One fruit fly was observed in the technical space under the prep sink.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Galley-Blue Iguana
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Violation:
Two flaps were missing on the door curtain between the galley and the passenger ordering area. This was an open deck area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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