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Item No.:
03
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Site:
Potable Water-Production
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Violation:
The records indicate that from 2330 on September 9, 2008 to 0530 on September 10, 2008 the free residual chlorine level was between 1.7 and 1.76 ppm. There were no indications from the records that adjustments were made.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
08
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Site:
Bar-Aida
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Violation:
There was no backflow prevention device on the WMF coffee machine.
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Recommendation:
Ensure that the potable water system is protected against backflow or other contamination by backflow preventers or air gaps.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not list the type of device used at each connection for the non-testable devices. It listed only the location and the quantity of devices.
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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-Cross-Connection Control Program
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Violation:
The air gaps for the technical water fill and the whirlpool expansion tanks were not listed in the cross-connection control program.
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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-Bunkering
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Violation:
The halogen sampling point on the bunkering line was less than one meter away from the halogen injection point.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Potable Water-Evaporators 1 and 2
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Violation:
A hose was connected to a pipe from each evaporator. These connections were not protected with backflow prevention devices. It was unable to determine if these pipes carried desalinated water or sea water.
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Recommendation:
Ensure that the potable water system is protected against backflow or other contamination by backflow preventers or air gaps.
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Item No.:
08
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Site:
Potable Water-Technical Fill Line
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Violation:
The filling of the technical water tanks was done through an air break and not an proper air gap.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Technical Fill Line
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Violation:
The filling of the technical water tanks was done through an air break and not an proper air gap.
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Recommendation:
Ensure that lines to divert potable water to other systems by valves or interchangeable pipe fittings have an air gap following the valve.
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Item No.:
08
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Site:
Potable Water-Whirlpools 2 & 3 Deck 11
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Violation:
The compensation tanks for whirlpools 2 & 3 were filled through an air break and not a proper air gap.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
09
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Site:
Whirlpool/Spa-All Whirlpools
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Violation:
There was one hour gap on each day from September 11 to 17, 2008 after the whirlpools were opened before an indication that a free residual chlorine level of at least 3.0 ppm was achieved.
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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:
Whirlpool/Spa-Deck 9
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Violation:
There was no indication from the records that the whirlpool on deck 9 was super chlorinated or emptied between September 8-12, 2008.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
10
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Site:
Whirlpool/Spa-Deck 9
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Violation:
There was no indication from the records that the whirlpool on deck 9 was super chlorinated or emptied between September 8-12, 2008.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
There was no indication that the drain covers for the whirlpools were anti-entrapment or anti-entanglement.
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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.:
20
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Site:
Galley-Deck 3 Pastry
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Violation:
The large table-top cutting boards were scratched and scored.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Buffet-Market and Calypso Restaurant Beverage Stations
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Violation:
The bulk milk dispensing tubes were longer than one inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 3 Bakery
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Violation:
The decorative striping on the bread roll maker was loose and peeling.
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Recommendation:
Ensure that 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.:
26
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Site:
Galley-Deck 3 Pastry
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Violation:
The large table-top cutting boards were soiled where they were scratched and scored.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Cold Area
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Violation:
There was mold on the pipe insulation inside the technical space of the ice machine. This was corrected during the inspection.
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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 Rotary Oven
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Violation:
There was grease accumulated on the top of the technical compartment above the oven. A written request for cleaning had been submitted prior to the inspection.
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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.:
30
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Site:
Buffet-
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Violation:
There were no "Wash Hands Often" signs at the handwashing stations in the Market Restaurant appetizer area and show galley, and the Calypso Restaurant show galley. This was corrected during the inspection.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Market Restaurant Fruit Station
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Violation:
There was an unsealed penetration to the bulkhead underneath the handwash sink.
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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.:
36
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Site:
Buffet-Market Restaurant Carving Station
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Violation:
The bulbs in the two heat lamps were protruding beyond the end of the fixture, and it was unable to be determined if the bulbs were shatter-resistant. The manufacturer had already been contacted for verification.
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Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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Item No.:
36
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Site:
Buffet-Market Restaurant Carving Station
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Violation:
The bulbs in the two heat lamps were protruding beyond the end of the fixture, and it was unable to be determined if the bulbs were shatter-resistant. The manufacturer had already been contacted for verification.
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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.:
38
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Site:
Other-Trolley Wash
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Violation:
Old, unused food equipment was stored in the trolley wash room. Some of this equipment was stored on the deck. Per staff, these items were meant for disposal pending approval.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan indicated that during level II (GI cases >2%) that cleaning of public areas would be done every three hours instead of continuously.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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