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Item No.:
06
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Site:
Potable Water-
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Violation:
The back-up pump for the distiribution halogention system was not set to switch on automatically. Additionally, the suction line for this pump was in an empty chlorine tank.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The back-up pump for the distiribution halogention system was not set to switch on automatically. Additionally, the suction line for this pump was in an empty chlorine tank.
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Recommendation:
Ensure that the back-up pump suction line is in a tank that has chlorine.
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Item No.:
08
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Site:
Potable Water-Thermal Suite
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Violation:
There was no backflow prevention device for the potable water line supplying the ice maker.
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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.:
08
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Site:
Potable Water-
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Violation:
The air gaps for the pool and whirlpool compensation tank fill lines were not listed in the comprehensive cross-connection control program.
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Recommendation:
Ensure that all of the cross-connections to the potable water system are listed, including those protected by air gaps.
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Item No.:
08
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Site:
Potable Water-
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Violation:
One end of two different potable water hoses was not capped.
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Recommendation:
Ensure that potable water hoses are stowed rolled tight with the ends capped, on reels, or racks or with ends coupled together in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were a few days when it appeared that it took more than 1/2 hour to reach a free chlorine residual of 2.0 ppm after the start of potable water production.
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Recommendation:
Ensure that a free chlorine residual of 2.0 ppm is reached within one half hour after the start of potable water production.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line supplying the ward 3 shower hose was not fitted with a backflow prevention device.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Galley-Seaview Cafe
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Violation:
The backflow prevention device on the potable water line to the combination oven was continuously dripping.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
10
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Site:
Swimming Pool-Kids' Pool
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Violation:
There was no indication that the main drain cover was anti-entrapment. There was no documentation for this drain cover.
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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 Store
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Violation:
Two large pans of turkey salad were measured at 45° F. The temperature of the refrigeration unit was 41°F. The turkey salad was placed in the store room on 3 April. The turkey salad was immediately discarded. No other potentially hazardous food was out of temperature in the store room.
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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-Deck 5 Buffet Pantry
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Violation:
A very large container of pasta salad in the walk-in refrigerator was measured at 58° F. The ambient air temperature was 40° F. The pasta salad was made on 3 April. The pasta salad was immediately discarded. No other potentially hazardous food was out of temperature.
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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.:
17
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Site:
Galley-Deck 5 Buffet Pantry
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Violation:
A large pan of pasta salad was cooled in the blast chiller for 2 hours until it reached 59°F. It was then placed in the walk-in refrigerator where two hours later a temperature check noted 58°F. This pasta salad was discarded.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods.
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Item No.:
19
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Site:
Pantry-Cafe Latittudes
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Violation:
The cafe had two metal milk steamer pots. There were no spares and it was not clear that these in-use pots were cleaned and santized at least every 4 hours of use.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are frequently cleaned and sanitized at least every four hours.
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Item No.:
21
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Site:
Pantry-Ice Pantry Deck 10 Forward Port (FDS 10-2-01)
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Violation:
The cleaning locker door handle was missing, resulting in a rough and difficult to clean surface.
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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:
Galley-Refrigerator 12-03-10
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Violation:
The gasket around the edge of the left door was loose, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Portside Ice Cream Station
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Violation:
There was white adhesive on the front of the right ice cream machine, making cleaning difficult.
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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.:
27
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Site:
Bar-General
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Violation:
The insulated refrigeration lines in the technical spaces were soiled with mold.
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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:
Food Service General-All Galleys
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Violation:
The fronts of the flat grills were soiled with grease and old food where the cooking surface meets the drip channel.
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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-Pool Bar
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Violation:
A dishrack was used for storage in the walk-in refrigeration unit, making cleaning difficult.
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Recommendation:
Use an approrpriate deck stand or shelving unit for storage.
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Item No.:
33
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Site:
Provisions-Store Rooms, Freezers and Thaw Boxes
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Violation:
There were numerous holes in the bulkhead due to missing plastic covers, making 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-Staff Mess
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Violation:
The drain lines for the water fountain and the handwash station were not sealed around the penetrations into the bulkhead, making 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-Midship Bread/Milk Island
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Violation:
Two bus tubs were stored on the deck in the service area of this island, making cleaning difficult.
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Recommendation:
Store these items off of the deck to make cleaning of the deck easier.
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Item No.:
34
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Site:
Preparation Room-Fish
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Violation:
There was a leak on the drain line of the handwash station.
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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-Windjammer Pantry
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Violation:
The preparation sink had a leak at the gooseneck connection.
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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.:
36
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Site:
Pantry-Cafe Latittudes
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Violation:
The long flourescent light in the pantry was not working resulting in an insufficient light level.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Portside Show Galley
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Violation:
The plastic light cover next to the induction range was cracked.
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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.:
36
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Site:
Buffet-Starboard Carving Station
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Violation:
The protective coating on the heat lamp bulbs was peeling. The bulbs extended beyond the metal housing.
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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-Starboard Carving Station
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Violation:
The protective coating on the heat lamp bulbs was peeling. The bulbs extended beyond the metal housing.
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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.:
37
|
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Site:
Galley-Dishwash
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Violation:
Steam was exiting the entrance of the dishwash machine and collecting as condensate on the deckhead. The condensate was dripping from the deckhead onto the deck and the dishwash machine.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
|
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Site:
Galley-Soup Station
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Violation:
Condensate was collecting on the deckhead above the soup kettles.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
|
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Site:
Buffet-Coffee Station
|
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Violation:
40 to 50 small black flies came out of the drain line of the coffee machine when it was moved.
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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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Item No.:
39
|
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Site:
Buffet-Staff Mess
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Violation:
40 to 50 small black flies were inside and around the technical space of the coffee machine.
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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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Item No.:
41
|
|
Site:
Housekeeping-
|
|
Violation:
Individuals had to touch the door handles with their bare hands to exit the toilet rooms in the men's and women's "change, sauna, steam" rooms.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
|
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Site:
Children Area-
|
|
Violation:
The staff member in the child activity center stated that antibacterial hand wipes were used to disinfect the large plastic toys that did not fit in to a warewash unit.
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Recommendation:
Use an appropriate disinfectant that is designed for hard surfaces to disinfect the toys.
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