|
|
|
Item No.:
08
|
|
Site:
Galley-Wok Station
|
|
Violation:
The intermediate atmospheric vent on the backflow prevention device for the combination oven was pointing up and not allowing water to drain. Water was pooled in the vent.
|
|
Recommendation:
Ensure that the intermediate atmospheric vent is positioned to drain properly.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program
|
|
Violation:
The following backflow prevention devices/methods were not listed:
1. The air gaps at the mineralizer drains,
2. The Watts 288A at the potable water tank sample taps,
3. The Watts 288A at the bunker/evaporator line sample taps,
4. The Watts N9 on the chemical tank fill line,
5. The Watts 288A on the Deck A bunkering line sample tap,
6. All air gaps of backflow prevention devices with intermediate atmospheric vents.
|
|
Recommendation:
Ensure that all air gaps and backflow prevention devices/methods are listed on the cross connection control program.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cabin 7045
|
|
Violation:
Staff could not locate the backflow prevention devices for the potable water lines to the balcony whirlpool.
|
|
Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cabin 7045
|
|
Violation:
Staff could not locate the backflow prevention devices for the potable water lines to the balcony whirlpool.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present: (1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program
|
|
Violation:
A Watts 9D was listed as the backflow prevention device for the engine control room coffee maker potable water line. The device on this line was a Watts N9.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Documentation
|
|
Violation:
Records for the #3 starboard and #2 port potable water tanks simply stated that the tanks were flushed until the free halogen residual was well below 5 ppm. No halogen testing results were recorded.
|
|
Recommendation:
Ensure that test results for the free halogen residual are recorded.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Steward Stations
|
|
Violation:
The potable water lines serving the dump sinks were not striped blue.
|
|
Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 8 Hydropool and Mid-Pool Technical Rooms
|
|
Violation:
The air gap between the RP unit intermediate atmospheric vents and the waste collection funnels were not 2 times the pipe diameter.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-Private Whirlpool Spas
|
|
Violation:
On the 18 day repositioning cruise, the whirlpool spas were not disinfected on a weekly basis.
|
|
Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Refrigeration Unit 14
|
|
Violation:
Cut tomatoes were measured at 58 degrees Fahrenheit. The tomatoes had been prepared during the night shift. They were immediately placed in the blast chiller.
|
|
Recommendation:
Ensure that potentially hazardous food is cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Refrigeration Unit 14
|
|
Violation:
The cut tomatoes were not recorded on the cooling logs.
|
|
Recommendation:
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Fish Thaw Room #2
|
|
Violation:
A tray of thawing fish in the walk-in refrigerator was uncovered. This was corrected.
|
|
Recommendation:
Ensure that food is covered during storage to prevent contamination.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
Two bins of what appeared to be flour and sugar were unlabeled.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Dry Locker
|
|
Violation:
There was an unlabeled bin of powder. According to the chef, this was angel food cake mix.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The gasket on the bottom of the bakery oven door was torn.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2
|
|
Violation:
There was ice build-up in the technical compartment for under counter refrigerator 2.07A.
|
|
Recommendation:
Ensure that non-food contact surfaces are maintained to be easy to clean.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
There was ice build-up in the technical compartment for under counter refrigerator 2.17A.
|
|
Recommendation:
Ensure that non-food contact surfaces are maintained to be easy to clean.
|
|
|
Item No.:
24
|
|
Site:
Preparation Room-
|
|
Violation:
The chlorine concentration in the sanitizing bucket was above 200 ppm.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
25
|
|
Site:
Bar-Explorations Cafe
|
|
Violation:
The wiping cloth was draped over the edge of the sanitizing bucket.
|
|
Recommendation:
Ensure that wiping 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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2
|
|
Violation:
The pipe insulation in the technical compartment for under counter refrigerator 2.07A was wet and soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
The pipe insulation in the technical compartment for under counter refrigerator 2.17A was wet and soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 Pastry Handwash Sink
|
|
Violation:
The paper towels in the dispenser were wet.
|
|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure that paper towels are maintained dry.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The decks were difficult to clean due to worn, peeling, or damaged materials. This was noted throughout the food service areas and in provisions, particularly at the stainless steel/deck material junctures.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Petty Officer
|
|
Violation:
The water and waste lines from the under counter dishwash machine draped the deck.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 Hot Galley
|
|
Violation:
There were fasteners missing from the deckhead access hatches 13 and 15 above the kettles.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Terrace Grill
|
|
Violation:
The water and waste lines from the under counter dishwash machine draped the deck.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2
|
|
Violation:
There was an open penetration to the bulkhead in the technical compartment for under counter refrigerator 2.09C.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-
|
|
Violation:
There was a leak at the hot water dispenser on the WMF coffee machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
There was a leak at the faucet of the utility sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Lido
|
|
Violation:
There was a leak at the faucet of the sink in the dishwash area.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Whirlpool/Spa-Housekeeping Pantries
|
|
Violation:
The lighting intensity around the side and back of the ice machines was not adequate.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 2 Dishwash Area
|
|
Violation:
Condensate was collected on the deckhead and bulkhead on the clean side of the dishwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 2 Pastry
|
|
Violation:
There were three drain flies around the unlabeled bins.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Deck 8 (FZ 1) AC Room 8-1
|
|
Violation:
The painted mild steel in the condensate collection end of fan unit # AC 815 was severely rusted.
|
|
Recommendation:
Ensure that air handling units are kept clean. Use non-corroding and compatible metals in these units.
|
|
