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Item No.:
08
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Site:
Potable Water-Aft Whirlpool Machinery Room
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Violation:
The potable water line before the backflow prevention device was not painted or striped blue. The recirculation and drain lines were striped blue with white arrows.
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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.
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Item No.:
08
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Site:
Potable Water-Aft Whirlpool Machinery Room
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Violation:
The potable water line before the backflow prevention device was not painted or striped blue. The recirculation and drain lines were striped blue with white arrows.
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Recommendation:
Remove the blue striping from the recirculation and drain lines.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were no records for the annual testing of the reduced pressure backflow preventers in the whirlpool machinery rooms or for the international shore connections for fire. Also, the records for the reduced pressure backflow preventers did not include the system to which the device was connected.
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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.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were no records for the annual testing of the reduced pressure backflow preventers in the whirlpool machinery rooms or for the international shore connections for fire. Also, the records for the reduced pressure backflow preventers did not include the system to which the device was connected.
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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 backflow prevention devices for crew and passenger cabin toilets and passenger shower hoses were not listed in the cross-connection control program.
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Recommendation:
Add toilet and shower hose connections to the cross-connection control program. Repeat devices such as toilets and shower hoses can be grouped into one line item for each device type or plumbing system.
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Item No.:
08
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Site:
Potable Water-Bell Box
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Violation:
There was a non-continuous pressure backflow prevention device on the potable water line to the coffee machine.
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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.:
10
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Site:
Whirlpool/Spa-Hydropool
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Violation:
There was no record within the last month of an inspection or sedimentation test for the granular filter for the hydropool. This pool is considered a spa pool. The records for daily backwashing were inconsistent.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
Whirlpool/Spa-Hydropool
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Violation:
There was no record within the last month of an inspection or sedimentation test for the granular filter for the hydropool. This pool is considered a spa pool. The records for daily backwashing were inconsistent.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
10
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Site:
Whirlpool/Spa-Hydropool
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Violation:
There was no record within the last month of an inspection or sedimentation test for the granular filter for the hydropool. This pool is considered a spa pool. The records for daily backwashing were inconsistent.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
16
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Site:
Buffet-Starboard Service Line
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Violation:
Cut melon in the undercounter refrigerator was measured at 53 degrees F. The melon was under temperature control. The melon had been in the unit for 2 hours and was placed on time control for an additional 2 hours.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
20
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Site:
Buffet-Starboard Beverage Station
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Violation:
The bulk milk dispensing tube on the regular milk was 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.:
20
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Site:
Food Service General-Slicers
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Violation:
It was not clear if the sealant used on the back plates of the slicers was approved for food contact.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for food contact.
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Item No.:
21
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Site:
Bar-Crew Lounge
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Violation:
There was chipped and worn laminate at the entrance of the bar, exposing areas of raw wood.
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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.:
21
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Site:
Bar-Cafe Bar
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Violation:
To the left of the point of sale terminal, there was a cabinet door made of unfinished wood.
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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.:
21
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Site:
Buffet-Middle Beverage Station
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Violation:
The sealant in the technical compartment below the milk dispenser was not smooth.
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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.:
21
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Site:
Buffet-Middle Beverage Station
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Violation:
There were power cords draped on the bottom of the technical compartment below the milk dispenser.
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Recommendation:
Secure the power cords so that they do not impede cleaning.
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Item No.:
21
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Site:
Galley-Technical Compartment #172
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Violation:
The pipe insulation was wet 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.:
21
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Site:
Buffet-Pool Grill - Flat and Grooved Grills
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Violation:
The grease drip openings and drip pan housings were difficult to clean due to the depth and small crevices.
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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:
Buffet-Pizzeria
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Violation:
The pipe insulation in technical compartment 165 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.:
22
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Site:
Galley-Potwash Area
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Violation:
There was a pot and dish rack stored directly on the deck. The dish rack was being used as a stand for dirty pots. The soiled storage area was not large enough to accommodate the soiled pots.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
A dish rack was used for a deck stand for dirty pots. The soiled storage area for the was not large enough to accommodate the soiled pots. The soiled pots were encroaching into the food preparation area adjacent to the potwash.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Room Service-Bell Box
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Violation:
A wet wiping cloth was draped over the top of the sanitizing bucket.
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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.
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Item No.:
26
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Site:
Galley-Dishwash Area
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Violation:
The mouth piece on the drinking fountain was soiled. This was corrected.
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Recommendation:
Ensure the drinking fountain is maintained clean.
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Item No.:
27
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Site:
Buffet-Middle Beverage Station
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Violation:
The sealant in the technical compartment below the milk dispenser was soiled.
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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-Technical Compartment #172
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Violation:
The pipe insulation and valves were soiled.
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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-Pool Grill - Flat and Grooved Grills
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Violation:
The grease drip openings and drip pan housings were soiled.
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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-Pizzeria
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Violation:
The pipe insulation was soiled.
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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.:
29
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Site:
Galley-Dishwash Area
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Violation:
The handwash station adjacent to the conveyor dishwash machine had no soap dispenser or soap to allow for handwashing. The nearest handwash station was more than 8 meters (25 feet) away. The area was in operation.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The handwash station adjacent to the clean storage had no soap dispenser or soap. This area was in operation.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The handwash station adjacent to the clean storage had no soap dispenser or soap. This area was in operation.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The handwash station adjacent to the conveyor dishwash machine had no soap dispenser or soap. This area was in operation.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The handwash station adjacent to the conveyor dishwash machine had no soap dispenser or soap. This area was in operation.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Pantry-Crew Lounge
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Violation:
There was a missing vertical profile strip to the left of the exit door in the pantry.
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Recommendation:
Replace the profile strip.
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Item No.:
33
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Site:
Buffet-Asian Corner
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Violation:
The coving at the deck/bulkhead and deck/counter junctures was chipped and rough.
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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-Decks
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Violation:
There was missing, chipped, and recessed grout between the deck tiles in several of the food preparation areas, especially around the stainless steel scuppers. This included the lido, main, and crew galleys.
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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 Area
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Violation:
The detergent dispenser adjacent to the handwash station was leaking.
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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.:
37
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Site:
Galley-
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Violation:
There was condensate on the deckhead and bulkhead above the bain marie. There was no food in the bain marie.
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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.
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Item No.:
37
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Site:
Galley-Pot Wash
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Violation:
There was condensate on the deckhead above the sanitizing sink.
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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.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
There was condensate on the deckhead above both the dirty and clean end of the conveyor dishwash machine.
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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.
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Item No.:
38
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Site:
Pantry-Pool Grill
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Violation:
There was no label on the cleaning locker.
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Recommendation:
Label the cleaning locker.
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Item No.:
38
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Site:
Buffet-Pool Grill
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Violation:
The pizza oven had not been in use for at least three months.
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Recommendation:
Remove or replace the pizza oven.
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Item No.:
38
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Site:
Room Service-Bell Box
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Violation:
One of the juice machines and one of the toasters were not in use for longer than three months.
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Recommendation:
Remove or replace the juice machine and toaster.
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Item No.:
39
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Site:
Room Service-Bell Box
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Violation:
There were five fruit flies around the waste receptacles adjacent to the dishwash area.
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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.
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