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Item No.:
06
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Site:
Potable Water-Bunkering Microbiological Test
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Violation:
The ship could not provide the on-board microbiological test for potable water bunkered during their recent drydock from 2 December through 7 December 2019. According to crew members, the test was completed, however, the record was either not recorded or was misplaced. Additionally, no microbiologic report from the port water supplier was available for review.
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Recommendation:
Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-AC Room 4.55
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Violation:
A threaded hose connection on the potable water line in this fan room lacked backflow protection. According to a crew member, a hose is connected to this connection when cleaning air handling equipment.
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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: (7) hose-bib connections.
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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
Tank coating manufacturer specifications for hard cure time was not followed for routine potable water tank painting of Tank 1C on 22 March 2019. The ship?s internal procedures to achieve hard cure for this particular tank coating is one day at 30°C; in this instance, the tank cured for 3 days at 30°C. However, manufacturers specifications for this tank coating, specified a hard cure time of 7 days at 20°C. Crew were unable to find specifications from the manufacturer showing the cure time of 1 or 3 days at 30°C was an approved equivalent cure time.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Whirlpool
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Violation:
The pH levels at this open whirlpool were greater than 7.8 when measured with both the inspector's and crew member's photometers. Three pH measurements taken from the body of this whirlpool averaged a pH level of 7.96. The whirlpool was immediately closed. No bathers were in the whirlpool at the time of the observation.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Whirlpool Machinery Room
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Violation:
The pH levels at this open whirlpool were greater than 7.8 when measured with both the inspector's and crew member's photometers. Three pH measurements taken from the body of this whirlpool averaged a pH level of 7.96. Three pH measurements taken from the analyzer in the machinery room averaged a pH of 8.0. At the time the measurements from the analyzer were taken in the machinery room, the analyzer read a pH level of 7.44. The whirlpool was immediately closed and the analyzer was recalibrated. No bathers were in the whirlpool at the time of the observation.
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Recommendation:
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 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
21
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Site:
Galley-Deck 9 - Lido Starboard Omelet Station
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Violation:
The attachment fixture for the service railing above 9.06A and 9.06B undercounter refrigerator units was damaged and no longer attached to the bulkhead creating a difficult to clean surface.
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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-Deck 9 - Lido Starboard Bistro Line
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Violation:
The ice machine had a conduit pipe for electrical wiring that had pulled away from the equipment and created a gap making cleaning difficult. Staff responded that it would be immediately addressed.
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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-Deck A - Warewashing
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Violation:
There was a large drain pipe that had been used for the pulper system covered in plastic wrap. The pulper system had been removed and the remaining drain line was capped. The plastic wrap was difficult to clean and not durable.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 2 - Warewashing
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Violation:
Water dripped from the underside of the rack-type dishwash machine and pooled on the deck below. Staff stated the dripping was from the steam line and responded immediately to remove the standing water.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Deck 2 - Warewashing
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Violation:
The flight-type dishwashing unit had curtains that were beginning to curl. The curtains separated the wash and final rinse cycles and could become less effective at preventing cross-contamination between the zones.
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Recommendation:
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-Deck 9 - Lido Warewashing
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Violation:
The rack-type glasswash machine was out of service at the beginning of the inspection resulting in an increased volume of soiled glasses at the soiled sorting table. This equipment was repaired and placed back into service before the inspector left the area.
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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.:
33
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Site:
Bar-Deck 9 - Lido Bar
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Violation:
The decking in front of the undercounter dishwashing unit was deeply scored and damaged from moving the unit in and out for cleaning. Staff stated there is a plan to address the issue.
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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.:
33
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Site:
Galley-Deck 3 - Warewashing
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Violation:
Water dripped from the underside of the potwash machine and pooled on the deck below. Staff stated the dripping was from the steam line and responded immediately to remove the standing water.
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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:
Preparation Room-Deck A - Bakery
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Violation:
Sealant along the bottom seam of the roller machine and near the deck was peeling and difficult to clean.
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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.:
33
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Site:
Galley-Deck 2 - Warewashing
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Violation:
Water dripped from the underside of the rack-type dishwash machine and pooled on the deck below. Staff stated the dripping was from the steam line and responded immediately to remove the standing water.
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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.:
34
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Site:
Galley-Deck 2 - Potwash
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Violation:
The handwashing sink had a supply pipe that was dripping water and pooling on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 9 - Lido Starboard Bistro Line Homestead
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Violation:
The handwashing sink at this outlet dripped water onto the deck from the drainage pipe when the sink was engaged.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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