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Item No.:
07
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Site:
Potable Water-
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Violation:
The overflow water from the analyzer station in the engine room was directed to a funnel through an air-break and not an air-gap. This water flowed down to a tank. The water could be pumped to the air conditioning expansion tank. The water could also be pumped to the grey water system through a grey water pump station.
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Recommendation:
Shorten the overflow to create an air gap at the funnel.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were a number of days where the free chlorine residual and pH levels of the port water were not recorded in the bunkering log.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Ensure that the results of this pretest are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vent drains for the reduced pressure backflow protection devices were directed to small sinks. The drain lines for these sinks discharged to the grey water system. Air-gaps were not provided between the vents and the sinks. This was noted in the whirlpool pump rooms.
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Recommendation:
Create an air gap between the vent drains and the overflow level of the sinks.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Only one pressure differential reading was recorded on the testing of the reduced pressure backflow prevention devices under the engine department. Per the manufacturer's instructions, there should have been two pressure readings: one for check valve 1 and the other for check valve 2.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device. Follow the manufacturer's recommendations for the annual testing of the reduced pressure backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Per the cross-connection control program, non-continuous pressure backflow prevention devices were used on the potable water lines supplying the crew laundry facilities.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program under the engine department only listed the location of the cross-connection and the inspection date. The listing did not specify the cross-connection or the device used.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line supplying the hose connection to the anti-foaming agent tank for evaporator 1 was not fitted with a backflow protection device.
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Recommendation:
Install an appropriate backflow prevention device.
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Item No.:
08
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Site:
Galley-Deck 5 Room Service
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Violation:
A backflow protection device was not provided on the potable water line supplying the juice dispensers.
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Recommendation:
Install a backflow prevention device on the potable water lines supplying the juice dispensers. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
09
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Site:
Potable Water-
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Violation:
There were a number of days during bunkering where it appeared that there was less than 2.0 ppm on the green side and adequate levels in the red side. These were for aft and forward bunkering. Per the engineer the less than 2.0 ppm was water in the distribution system and not bunkered water. This was not clear from the records that were kept.
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Recommendation:
Ensure that the records indicate the bunkering location if both pens are recording or remove the pen for the station that is not actively bunkering.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The anti-entrapment drain covers for the larger whirlpools only fit the center portion of the drain and not the entire drain surface.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard. Ensure that anti-entrapment drain covers are properly installed and completely cover the drain.
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Item No.:
11
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Site:
Medical-
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Violation:
There was one crew member with a reportable gastrointestinal illness during the cruise ending 10/8/06. The gastrointestinal illness log indicated that he reported to the medical facility with symptoms on 10/3/06 at 23:25, but the isolation log indicated that his isolation began 10/4/06 at 16:00.
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Recommendation:
Ensure that personnel are isolated from the time of the initial visit to the medical facility when the gastrointestinal illness is diagnosed until symptom free for the appropriate period of time. Ensure that the dates and times of isolation recorded.
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Item No.:
11
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Site:
Medical-
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Violation:
Asymptomatic cabin mates or immediate contacts of ill crew members were isolated for 24 hours and were interviewed prior to release from isolation to determine if they have had any symptoms. There was no record of interviews with these crew members at 48 hours following the onset of the ill crew member's symptoms. Staff stated that there was no additional contact after release from isolation.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
20
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Site:
Bar-Pool and Schooner Bars
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Violation:
There were holes in the sides of the ice chute on the ice crusher where a wire grill should be installed. These holes made cleaning difficult.
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Recommendation:
Re-install the wire grill or seal the holes in the ice chute of the ice crushers.
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Item No.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
The chopper blades were heavily pitted, making cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
21
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Site:
Galley-Deck 5
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Violation:
The exit frame of the pizza oven was in disrepair, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair the pizza oven.
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Item No.:
21
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Site:
Galley-Deck 4 Bakery
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Violation:
Peeling tape was noted on the exterior surfaces of several cabinets, making cleaning difficult.
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Recommendation:
Remove the peeling tape.
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Item No.:
21
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Site:
Galley-Deck 5 Dishwash
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Violation:
The rubber coating was peeling on some of the waiter trays, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that 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 5
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Violation:
The aft water fountain drain line had an excessive amount of pipe tape, making cleaning difficult.
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Recommendation:
Remove the excess pipe tape.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The installed thermometer for the final rinse on the flight-type machine read 238F, the plate surface was measured at 164F, a thermometer held up to the final rinse spray read 182F, and there was no steam at the final rinse spray nozzles, indicating that the installed thermometer was not accurate.
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Recommendation:
Re-calibrate and/or install a new sensor on the installed thermometer on the dishwash machine.
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Item No.:
27
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Site:
Galley-Deck 5
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Violation:
The pipe wrap in the technical compartments of the hot line were heavily soiled with dust.
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Recommendation:
Ensure that 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 3 Pastry
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Violation:
Mold was noted on the piping of the undercounter refrigeration units.
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Recommendation:
Ensure that 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
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Violation:
Mold was noted on the pipe tape at the aft water fountain.
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Recommendation:
Ensure that 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-
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Violation:
The technical space to the right of the handwash station was soiled around the edges with a black material.
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Recommendation:
Ensure that 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:
Buffet-Fruit Preparation and Buffet
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Violation:
The technical spaces under the service counter were soiled with a black material around the back corners and under the piping.
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Recommendation:
Ensure that 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 Dishwash
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Violation:
There were numerous bowls and plates stored wet and stacked. These items had been washed the previous evening.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 5 Room Service
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Violation:
A rack of bowls was stored wet and stacked, impeding air drying.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Food Service General-
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Violation:
Numerous plate covers were stored stacked and wet, impeding air drying. This was noted throughout the passenger galleys.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 5 Room Service
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Violation:
There was mold noted on the drain lines of the undercounter refrigeration units.
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Recommendation:
Ensure that 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-Deck 5
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Violation:
Mold was noted on the grout at the aft drinking fountain deck interface.
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Recommendation:
Ensure that 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 5
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Violation:
On the aft water fountain, the supply valve was leaking and the drain line was misaligned, allowing water to flow on to the deck.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
Five lights were not working at the service line resulting in insufficient lighting.
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Recommendation:
Ensure that 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. Repair the lights.
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Item No.:
41
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Site:
Bar-
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Violation:
There was no means to exit the toilet rooms without the use of bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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