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Item No.:
08
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Site:
Potable Water-Potable Water - Records
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Violation:
The re-coating of potable water tank #7 on 9 March, 2008 was noted in the water log, but there was no statement that the coating was applied, cured, and dried according to the manufacturer's recommendations. A review of the coating used was not possible, as the product literature was not available in English written text. It was unclear that the product was tested or approved for potable water tank coating.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water - Chemical Filling Stations
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Violation:
There was no notation in the cross-connection control plan list of devices the backflow preventers in the chemical filling stations at: 2 deck, B stairway, back of Casino Bar on quarter deck, or 1 deck, forward of the crew mess.
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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.:
09
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Site:
Swimming Pool-Swimming Pool - Halogenation
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Violation:
The initial pool tests for bromine were between 0.55 and 0.75 ppm. Continued tests reached levels of 1.05 bromine. The whirlpool spa tests were 2.25 ppm bromine initially, and later they reached over 4.5 ppm. Staff stated that no pool or spa adjustments were made and the testing at the pool and whirlpool spas in total was nearly 45 minutes. Some system problem in the equipment should be evaluated if this is a routine condition.
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Recommendation:
Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
09
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Site:
Swimming Pool-Swimming Pool - Halogenation
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Violation:
The initial pool tests for bromine were between 0.55 and 0.75 ppm. Continued tests reached levels of 1.05 bromine. The whirlpool spa tests were 2.25 ppm bromine initially, and later they reached over 4.5 ppm. Staff stated that no pool or spa adjustments were made and the testing at the pool and whirlpool spas in total was nearly 45 minutes. Some system problem in the equipment should be evaluated if this is a routine condition.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Swimming Pool-Swimming Pool - Safety
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Violation:
The suction fitting and the main pool drain cover were of an anti-entrapment design, but there is still no documentation, testing, or a replacement found for installation. This was also noted in the October 2007 VSP inspection.
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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.
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Item No.:
16
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Site:
Galley-Lido - Galley - Time Control Plan
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Violation:
The posted time as a public health control plan was titled, "Time Plan (hot foods)", but according to the flow diagram was also meant to describe a flow of cold foods under time only as a public health control. The plan described foods not fully cooked on the cold flow, but not foods which are cooked or ready-to-eat. Lastly, there was a description, "Foods List (all hot foods)", but nothing referring to cold foods. Staff stated that all cold, potentially hazardous, foods on the buffet top were on time control.
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Recommendation:
Modify the time as a public health control plan to reflect what is actually taking place under time control only for cold potentially hazardous foods.
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Item No.:
19
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Site:
Buffet-Lido - Dining Room
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Violation:
There were small milk/cream servers on the dining room tables half-filled. After passengers left a table it was bussed and cleaned, but the servers were left for the next guest. The milk/cream servers were uncovered and could become contaminated from cough or sneeze at the table. Two new guests were observed sitting at two separate tables where the milk/cream servers were left from the previous guests.
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Recommendation:
If the milk/creamer servers are provided on dining tables they should be fully replaced for each new table guest or covered servers provided to each table.
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Item No.:
21
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Site:
Buffet-Lido - Coffee Station
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Violation:
There was a difficult to clean gap between the side of the ice machine and the upright reach-in refrigerator beside it.
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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.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of equipment were difficult to clean due to gaps, seams, holes, and other features. This was noted throughout the food service areas.
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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.
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Item No.:
24
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Site:
Galley-Lido - Galley
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Violation:
Two buckets filled with a chlorine sanitizing solution during the breakfast service had free chlorine sanitizing concentrations of 300 and 450 ppm, respectively.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Buffet-Lido - Center Buffet
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Violation:
The deck in the technical compartment below the entire buffet counter was a rough concrete, which was difficult to clean. Additionally there were hoses and utility cables draping the deck below and some water standing in the deck, where it appeared a refrigerator drain may have been dripping.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Lido - Center Buffet
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Violation:
The deck in the technical compartment below the entire buffet counter was a rough concrete, which was difficult to clean. Additionally there were hoses and utility cables draping the deck below and some water standing in the deck, where it appeared a refrigerator drain may have been dripping.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Buffet-Lido - Coffee Station
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Violation:
The bulkhead attached wiring, piping, and insulated piping behind and below equipment was installed too close to allow space for cleaning. The bulkheads behind these attached utilities were soiled with dirt and food residue.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Pantry-Pantry 2, Deck 1 and Pantry 1, Deck 2
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Violation:
The concrete decks were pitted throughout, leaving a rough and difficult to clean surface.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Pantry-Deck Pantries - General
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Violation:
There were deckhead penetrations in the pantries where the utility type cables and piping penetrated.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Caronia - Waiter Station 17
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Violation:
The sealant at the waiter station was torn and protruding, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The decks were difficult to clean due to recessed grout and broken/missing deck tiles.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Dishwash Hand Sink
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Violation:
There was a leak at the handwash sink faucet. This was corrected during the inspection.
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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.:
34
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Site:
Galley-Vegetable Prep Sink
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Violation:
There was a leak at the faucet on the vegetable prep sink.
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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.:
34
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Site:
Galley-Queen's Grill Ice Cream Station
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Violation:
There was a leak at the ice cream dipper well faucet.
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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-Lido - Dining Room Waiter Station
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Violation:
The artificial lights above the port and starboard side waiter stations were not shielded and not shatter-resistant bulbs. The aft starboard waiter station light was not shielded and not shatter-resistant.
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Recommendation:
Ensure that 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.:
36
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Site:
Pantry-Pantry 2, Deck 1
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Violation:
There was less than 220 lux (20 foot candles) of artificial light over the dishwash and landings in this pantry.
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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.
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