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Item No.:
06
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Site:
Potable Water-Aft Distribution Loop
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Violation:
The potable water distribution network involves a forward and aft section from the lowest to the uppermost decks. According to the engineering staff, the forward and aft piping loops do not connect in any way. Although there is a far point analyzer and chart recorder on the forward side of this system, there is not a monitoring analyzer, chart recorder, or low level alarm on the aft half (loop) for the distribution system.
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Recommendation:
Ensure that a halogen analyzer-chart recorder is installed at a distant point in the potable water distribution system where a significant water flow exists. In cases where dual distribution loops exist, and no pipes connect the loops, ensure that an analyzer and chart recorder are installed on each loop.
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Item No.:
08
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Site:
Galley-Aft Coffee Station
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Violation:
There was no backflow prevention device on the potable water line supplying the coffee machines.
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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.:
09
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Site:
Whirlpool/Spa-Starboard Whirlpool Spa
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Violation:
The starboard side whirlpool spa was open for use and the free bromine residual exceeded 20 ppm on the inspector's manual kit and was above 24 ppm on the ship's test kit administered by the responsible staff from housekeeping. The test he made at 12 noon to open the whirlpool spa was recorded as 8 ppm, which is the maximum reading this kit can measure. It was only after the inspector diluted the whirlpool spa water using mineral water that it became clear how high the water values were.
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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.:
09
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Site:
Whirlpool/Spa-Starboard Whirlpool Spa
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Violation:
The starboard side whirlpool spa was open for use and the free bromine residual exceeded 20 ppm on the inspector's manual kit and was above 24 ppm on the ship's test kit administered by the responsible staff from housekeeping. The test he made at 12 noon to open the whirlpool spa was recorded as 8 ppm, which is the maximum reading this kit can measure. It was only after the inspector diluted the whirlpool spa water using mineral water that it became clear how high the water values were.
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Recommendation:
Ensure the test kit can measure the free residual bromine to at least 10 ppm.
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Item No.:
10
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Site:
Whirlpool/Spa-Port Whirlpool Spa
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Violation:
The port side whirlpool spa was open for use and the main drain was missing the drain cover. Staff stated that the spa was drained last night and refilled this morning. The whirlpool spa was drained and a new cover installed during the 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.:
11
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Site:
Medical-Primary Contacts
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Violation:
There were questions and information provided, with documentation for cabin mates of crew gastrointestinal illness cases. However, there was no questioning of ill crew to find immediate contacts other than cabin mates and no records indicating they were advised about the ill crew member or questioned about their own health status.
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Recommendation:
Ensure records are maintained about the asymptomatic cabin mate or immediate contact.
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Item No.:
11
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Site:
Medical-Primary Contacts
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Violation:
There were questions and information provided, with documentation for cabin mates of crew gastrointestinal illness cases. However, there was no questioning of ill crew to find immediate contacts other than cabin mates and no records indicating they were advised about the ill crew member or questioned about their own health status.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
11
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Site:
Medical-Primary Contacts
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Violation:
There were questions and information provided, with documentation for cabin mates of crew gastrointestinal illness cases. However, there was no questioning of ill crew to find immediate contacts other than cabin mates and no records indicating they were advised about the ill crew member or questioned about their own health status.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
15
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Site:
Provisions-Fruit Walk-in Refrigerator
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Violation:
Two to three boxes of cantaloupe melons in the use first section of the fruit walk-in refrigerator had a number of whole cantaloupe melons which were rotted beyond any point of consumption. They were in boxes with whole cantaloupes which were in good condition.
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Recommendation:
Ensure that food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Time As A Public Health Control Plan
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Violation:
The time as a public health control plan did not include the refrigeration units that are on time control in the galley.
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Recommendation:
Ensure the refrigeration units that are on time control are included on the time as a public health control plan.
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Item No.:
17
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Site:
Provisions-Provisions Records
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Violation:
The letter provided by the supplier of the cold-smoked salmon served in a ready-to-eat form did not specify both the temperature to which the fish was frozen and the total time period at that temperature.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners in the food-contact surfaces of the upper compartment of the ice machine.
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Recommendation:
Replace the slotted fasteners with low-profile, non-corroding, smooth fasteners.
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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 such as ovens, refrigerators, mixers and counter units were difficult to clean due to missing or damaged covers as well as open seams and gaps.
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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 glass shelf in the display unit was chipped.
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Recommendation:
Replace the glass shelf.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse curtain was soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature at the dishwash machine was measured between 112° and 140° F. This machine was in active use. Per the engineer, the solenoid valve needed to be replaced. This was corrected.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Bar-Bus Stop Bar
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Violation:
There were a few soiled glasses on the clean storage racks.
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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:
Buffet-Technical Spaces
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Violation:
The technical spaces were soiled with greater than 1 days accumulation of food debris and dust.
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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-Pizzeria
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Violation:
The pressure of the hot and cold water at the handwash sink was very low.
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Recommendation:
Ensure there is enough water pressure at the handwash sink.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The recessed grout and the decks beneath the work counters, cooking equipment and around the drains were damaged and/or had rough surfaces that made 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:
There were holes, loose profile strips, loose/damaged panels, loose pipe and electrical line penetration covers, and loose or missing soft sealant. The bottom of the tiled bulkheads were also damaged. All these features made 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:
Buffet-
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Violation:
The deck/buffet junctures were not coved.
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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-Pizzeria
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Violation:
The deck under the display unit was soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Pizzeria
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Violation:
The ventilation cover above the back reach-in refrigerator was dusty.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Forward Coffee Station
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Violation:
The drain pipe under refrigeration unit #8-13 was on the deck, making cleaning difficult.
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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:
Galley-Pastry
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Violation:
The drain lines for the ice machines were attached to the bulkhead and were not removable, making cleaning difficult.
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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-Officer's Mess
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Violation:
The deck was soiled between the left side of the soda cabinet and the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The deck under the neutral cabinet next to the handwash sink was soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Pantry-Pool Bar
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Violation:
The deck tiles were cracked and water was pooling inside of them.
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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:
Provisions-Fruit Walk-in Refrigerator
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Violation:
There was a loose and hanging deckhead profile strip in the center of the walk-in refrigerator.
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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:
Provisions-Walk-in Refrigerators/Thaw Rooms
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Violation:
The bulkhead attached boxes, switches, piping, and wiring connected to the mounted evaporative condensers were too close to the bulkheads, making cleaning difficult. This was the case in most of the refrigerated walk-ins such as the poultry, meat thaw, fish thaw, and the chef's box.
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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.:
34
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Site:
Galley-Dishwash
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Violation:
There was a water leak at the steam line under the dishwash machine.
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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-Dishwash
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Violation:
The deck drain under the sink at the soiled end of the glasswash machine was clogged.
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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-Potwash
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Violation:
The deck drain behind the potwash machine was clogged.
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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.:
40
|
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Site:
Integrated Pest Management-IPM Training Records
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Violation:
Staff are trained by the housekeeping management as part of sign-on according to the department heads. However, there is no record of their training for pest inspections maintained onboard and no requirement for a training record in the IPM plan.
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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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