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Item No.:
02
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Site:
Medical-
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Violation:
The vessel did not have ten containers for collecting bacteriological diagnostic specimens.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
07
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Site:
Potable Water-Passenger Cabins
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Violation:
Some of the passenger cabins did have adequate backflow protection on the potable water supplying the vacuum toilets. The vessel had an active plan to address this problem.
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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-
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Violation:
The vessel did not have a comprehensive cross-connection control program.
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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; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-Bunker Hoses
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Violation:
The potable water hoses were not marked, "Potable Water Only."
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The pH and chlorine level were not recorded prior to bunkering.
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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. Record the results of this pretest and have availalbe for review during inspections.
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Item No.:
08
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Site:
Galley-Restaurant Breakfast Area
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Violation:
There was only one backflow prevention device on the common potable water line supplying several juice and coffee machines. Chemicals are added to these machines for cleaning.
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Recommendation:
Ensure that each juice and coffee machine has a continuous pressure backflow prevention device installed on the potable water line supplying that machine.
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Item No.:
08
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Site:
Pantry-Deck 5 Room Service
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Violation:
There was only one backflow prevention device on the common potable water line supplying several juice and coffee machines. Chemicals are added to these machines for cleaning.
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Recommendation:
Ensure that each juice and coffee machine has a continuous pressure backflow prevention device installed on the potable water line supplying that machine.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The staff stated that the halogen concentration during the shock treatment of the whirlpools was 10 ppm or greater; however, it was not documented.
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Recommendation:
Ensure the level of the shock treatment halogenation is documented.
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Item No.:
10
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Site:
Swimming Pool-
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Violation:
It was unclear whether the drain cover for the aft pool met the anti-entrapment standard.
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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.:
10
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Site:
Swimming Pool-Mid-Ship Pool
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Violation:
The drain covers for the mid-ship pool were not anti-entrapment.
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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-Cold Galley Salad Section
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Violation:
Two containers of salmon mousse and two containers of liver mousse were measured at 46°F and 48°F. These items were prepared on April 2. The four containers were discarded.
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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.:
16
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Site:
Galley-Pastry
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Violation:
A pan of custard sauce was measured at 56°F. The sauce was prepared on April 2. In addition, the custard sauce was not recorded on the cooling log. The custard sauce was discarded.
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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.:
16
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Site:
Buffet-Officers Mess
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Violation:
Two containers of milk were on time control. Staff stated that the milk was discarded every four hours, however there was no discard time on the containers. The plan mentioned discard times; however, the containers of milk were not set up at the times listed on the plan.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Galley-Wine Cellar
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Violation:
Beverages were stored on pallets that were only five inches above the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Pantry-Deck 5 Room Service
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Violation:
Several boxes of champagne were stored directly on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
A few cutting boards were gouged and nicked, making cleaning difficult.
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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:
Preparation Room-Butcher
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Violation:
Two cutting boards were gouged and nicked, making cleaning difficult.
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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.:
21
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Site:
Food Service General-Bars
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Violation:
A difficult to clean open space was noted in the technical areas of the bars, where these technical areas were open to the deck below.
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Recommendation:
Ensure this space is modified to allow for better access to these areas for cleaning.
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Item No.:
22
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Site:
Galley-Avon and Spey Warewash
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Violation:
There was an erratic spray pattern on the final rinse spray.
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Recommendation:
Ensure that all the final rinse nozzles are working properly.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
A few cutting boards were soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Butcher
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Violation:
Two cutting boards were soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Food Service General-Technical Compartments
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Violation:
The piping and lagging in several technical compartments 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.:
33
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Site:
Bar-Neptune Bar
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Violation:
Water was noted coming from under the tile when walked upon.
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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-Galleys
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Violation:
Broken/cracked tiles and recessed grout were noted in many of the galley spaces.
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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-Ballindalloch
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Violation:
The waiter stations were not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Beverage Station
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Violation:
There was a hole in the bulkhead below the beverage station.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no training documentation for pest management personnel.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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