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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
It was not clear from the cross-connection control program what devices were being used to protect the water connections at the passenger and crew cabin showers and toilets. Upon inspection the devices used were found to be appropriate.
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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 cross-connecting control program listed the backflow prevention devices on the soda machines as Watts 9DM2. This was incorrect.
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Recommendation:
Ensure the correct device is listed in the program.
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Item No.:
10
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Site:
Swimming Pool-Passenger # 2
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Violation:
The shepherd's hook was not visible from the aft section of the pool or pool deck.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
11
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Site:
Medical-Asymptomatic Crew
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Violation:
A 48 hour follow up with asymptomatic crew members was not done. An initial interview and a 24 hour interview were completed and the crew member was released for work detail.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The handles of the service tongs were in direct contact with food. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Galley-Wine Pantry
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Violation:
There were adhesive remnants from manufacturer's labels on the non-food-contact surfaces of martini shakers.
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Recommendation:
Remove the adhesive.
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Item No.:
21
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Site:
Buffet-Garden Cafe Hot Island
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Violation:
The plastic coating on the handles to two undercounter hot holding cabinets were deteriorated, making cleaning difficult. This was corrected.
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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.
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Item No.:
21
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Site:
Buffet-Garden Cafe Hot Island
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Violation:
There was peeling sealant inside the technical compartment of the bain marie. This was corrected.
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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-Garden Cafe Coffee Station
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Violation:
The underside surface of the countertop was corroded.
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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-Garden Cafe Coffee Station
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Violation:
The laminated instructional sheet inside the technical compartment of the coffee station was separating, leaving a gap, making cleaning difficult.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
There was a moderate amount of scaling on the interior of the flight-type conveyor dishwash machine. The curtains inside the dishwasher appeared to be heat damaged, as they were curled on the ends.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was a moderate amount of scaling on the interior of the glasswash machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Garden Cafe Dishwash
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Violation:
There was scaling on the interior of the flight-type conveyor dishwash machine. The curtains appeared to be heat damaged as they were curled at the ends.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was scaling on the interior of the flight-type conveyor dishwash machine. The center spray nozzle on the upper rinse arm was clogged.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was scaling on the interior of the conveyor glasswash machine.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Galley-Le Bistro
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Violation:
A small amount of a pink material was found in the ice cuber compartment of the ice machine.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Garden Cafe Coffee Station
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Violation:
The technical compartment beneath the coffee machine was soiled with greater than one day's accumulation of dirt and debris.
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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:
Other-Orchid Garden
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Violation:
The technical area of the port side Teppanyaki grill was slightly soiled with food debris. This was corrected.
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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:
Galley-Cagney's
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Violation:
The paper towels at the starboard handwash station were wet.
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Recommendation:
Ensure dry paper towels are available at the handwash station.
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Item No.:
30
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Site:
Galley-Le Bistro
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Violation:
There was no handwash soap at the port side handwash station. This was corrected.
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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:
Galley-Room Service Pantry
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Violation:
There was tape and adhesive remnants on the bulkhead in this area. This was corrected.
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Recommendation:
Remove the tape and adhesive.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a potable water leak at the base of the faucet of the single compartment sink. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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