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Item No.:
06
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Site:
Potable Water-Distant Point
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Violation:
The halogen residual levels measured by staff and the inspector were 1.27 ppm, 1.31 ppm, 1.24 ppm, and 1.33 ppm. The halogen residual differential values from the analyzer to the photometers measured by staff and the inspector were 0.40 ppm, 0.33 ppm, 0.46 ppm and 0.41 ppm respectively, for an average differential value of 0.4 ppm. Calibration began immediately.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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Site:
Potable Water-Bunker Station - Portside
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Violation:
The aft potable water bunkering hose end cap was not fastened to the keeper chain and was resting on the potable water manifold. Remediation began immediately.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Evaporator Unit - Forward
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Violation:
The Reduced Pressure Zone Assembly (RPZ) for the forward evaporator unit was dripping water continuously. The cross-connection control log stated this assembly was tested prior to the inspection. The assembly was disinfected and replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room - Mineralizer
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Violation:
The air gap for the mineralizer backwash drain line was not entered into the cross-connection control log. Remediation began immediately.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools
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Violation:
The shepherd's hook for all passenger-accessible (PA) pools was not located in a prominent location. This included PA1, PA2, PA3, and PA4. Additionally, the shepherd's hook for PA3 was resting on the pool deck next to the lifeguard's chair. Remediation began immediately.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd's hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd's hook crosses the fill line of the RWF.
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Item No.:
20
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Site:
Galley-Deck 5 - Wine Store (Portside)
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Violation:
The underside of the soda dispensers had crevices around the dispensing nozzles. Some of these crevices were also soiled with debris.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
22
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Site:
Galley-Deck 4
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Violation:
Inside the rack-type dishwash machine, the second and third from the left upper final sanitizing rinse spray nozzles emitted a steady stream of water and not an effective spray pattern. A large amount of water was seen running down the inside of the machine from the end of the upper final sanitizing rinse spray arm. The water pressure gauge read 5 psi, whereas the manufacturer required 15-25 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Deck 4
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Violation:
The hood-type potwash machine had two data plates with contradicting wash cycle times. The white print-out indicated 30 seconds for all machine models, whereas the blue data plate indicated 87 seconds.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines. Ensure information on the data plate is in accordance with the manufacturer's specifications.
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Item No.:
22
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Site:
Buffet-Grill Pantry - Glasswash Machine
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Violation:
Glasses were turning upright and filling with dirty water while inside the machine. Staff suggested the water pressure may be too strong for the glasses being cleaned.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions.
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Item No.:
24
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Site:
Galley-
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Violation:
The sanitizing solution in two large white main filling containers was above 200 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 5 - Butcher
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Violation:
Wet wiping cloths were stored in the cleaning locker.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 15 - La Muse
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Violation:
Two soiled serving utensils were found on the clean side of the waiter station.
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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:
Galley-Deck 5 - Glasswash
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Violation:
The exhaust vent housing at the soiled side of the glasswash machine was heavily soiled with residue. Staff stated these exhaust chutes are cleaned every three months.
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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.:
27
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Site:
Galley-Deck 5 - Wine Store (Portside)
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Violation:
The underside of the soda dispensers had crevices around the dispensing nozzles. Some of these crevices were also soiled with debris.
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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.:
27
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Site:
Bar-Deck 14 - Tritone Bar
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Violation:
The glass display shelves were soiled with dust and debris.
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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-Deck 5 - Wine Store (Portside)
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Violation:
Three plastic lids were stored on the deck next to the shelves.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 6
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Violation:
Next to the miscellaneous locker and materials locker, four stacks of previously cleaned plates were stored upright on a cart.
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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.:
28
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Site:
Galley-Deck 4 - Warewash Area
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Violation:
A technician placed his backpack on the deck leaning against the clean storage rack.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Buffet-Staff Mess
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Violation:
A crew member was observed pouring his drink into the handwash station at the soiled drop-off area.
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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.:
29
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Site:
Pantry-Deck 14 - Tritone Bar
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Violation:
Water would not come out of the handwash sink faucet. The area had one working handwash sink in the bar. A work order was submitted on the day of the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
33
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Site:
Bar-Deck 14 - Tritone Bar
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Violation:
One deck tile near the handwash sink had water rising from the seams and pooling on the deck. A work order was submitted on the day of the inspection.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Deck 14 - Tritone Bar
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Violation:
Sealant was missing in several seams of the back stone bar counter.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Center Buffet Grill
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Violation:
A portion of the deck grout under the deep fat fryer was missing.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Buffet Pizza Station
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Violation:
The casing for the electrical plug closest to the pizza station was not attached to the bulkhead and was hanging from the wires.
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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.:
36
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Site:
Buffet-Staff Mess
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Violation:
At the soiled drop-off area, the light intensity at the handwash station measured 56 lux.
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Recommendation:
Ensure 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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