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Item No.:
08
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Site:
Potable Water-Deck 11 Fan Rooms
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Violation:
The potable water supply pipes connected to the deck washing taps in fan rooms 3.11PS and 3.115 were not striped blue or blue/green/blue to identify them as potable water pipes. This is likely the case in other fan rooms as well, so all should be verified.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas
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Violation:
There are suction vacuum release system (SVRS) apparatus installed on the whirlpool spas, but none have been tested following installation as specified by the manufacturer and they are not being tested monthly as specified by the manufacturer. The in-place testing can be made by the ship's staff.
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Recommendation:
Conduct the required testing of the SVRS apparatus installed on each whirlpool spa initially and on the monthly schedule specified by the manufacturer.
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Item No.:
19
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Site:
Galley-Pizzeria
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Violation:
There was a yellow granular powder inside a stainless steel bin on wheels that was not properly labeled with the name of the food product.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Food Service General-Espresso Machines
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Violation:
The single and double Scharf espresso machines had slotted fasteners in the coffee filter areas where the coffee was extracted for service.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Pastry and Bakery
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Violation:
There were slotted fasteners in the food splash area at the front of some of the deck ovens.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Food Service General-Espresso Machines
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Violation:
The single and double Scharf espresso machines did not have a protective panel above the splash zone. This area had exposed wires, pipes, and internal components of the machine.
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Recommendation:
Ensure 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:
Food Service General-Rack Conveyor Warewash Machines
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Violation:
The manufacturer's data plate on the rack conveyor warewash machines indicated a speed in racks per minutes. This was observed on the main galley aft and forward glasswash machines, the room service dishwash machine, and the crew galley dishwash machine.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The mounted thermometer of the in-use hot water sanitizing sink indicated a hot water sanitizing temperature of 174-179°F. The inspector and crew member's thermometer indicated a temperature of 183-184°F when immersed into the water. The inspector placed her thermometer in the bottom of the compartment near the thermometer probe position, which also indicated 183-184°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
26
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Site:
Buffet-Deli
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Violation:
There was dried food residue on the backplate of the previously cleaned deli slicer furthest to the right.
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Recommendation:
Ensure 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:
Galley-Potwash Storage Locker
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Violation:
Approximately 50 long metal meat skewers were stored soiled in a large soup pot in the storage locker immediately adjacent to the potwash. Many of the previously cleaned and sanitized skewers had areas of dried food residue and grease buildup. The bottom of the soup pot where all the sharp ends of the skewers contacted, had standing brown water and small chunks of old food residue. The large pot with the skewers was immediately sent to be re-cleaned and sanitized.
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Recommendation:
Ensure 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:
Galley-Cold Galley
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Violation:
The blade of the previously cleaned slicer was soiled with a sticky brown residue. The slicer was not in use at the time of the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Potwash Storage Locker
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Violation:
Approximately 50 long metal meat skewers were stored soiled in a large soup pot in the storage locker immediately adjacent to the potwash. Many of the previously cleaned and sanitized skewers had areas of dried food residue and grease buildup. The bottom of the soup pot where all the sharp ends of the skewers contacted, had standing brown water and small chunks of old food residue. The large pot with the skewers was immediately sent to be re-cleaned and sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
The deckhead exhaust vent above the clean side landing of the rack-type glasswash machine was coated with a buildup of dust.
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Recommendation:
Ensure deckheads in warewashing areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Cold Galley
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Violation:
Below the handwash stations located in the forward and aft next to the deck-mounted mixer, there were gaps around the right water lines that penetrated the bulkhead. The stainless steel profile plates on these water lines appeared to be damaged.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Forward Line
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Violation:
There was a seam on the vertical profile strip between refrigerator 3-MG-8 and flat grill 3-NL-9. Crew members filled the seam with sealant.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Below the handwash station, there were gaps around the left water lines that penetrated the bulkhead. The stainless steel profile plate on this water line appeared to be damaged.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Dishwash
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Violation:
The light intensity at the drying rack storage side of the rack-type glasswash was less than the required 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Steakhouse Show Galley
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Violation:
The recessed deckhead light above the handwash station was burnt out, resulting in less than the required 220 lux of light.
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Recommendation:
Ensure 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.:
37
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Site:
Galley-Potwash
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Violation:
Excess condensation built up on the deckhead above the soiled side of the in-use conveyor potwash machine. No condensation was observed dripping onto the machine or dishes. There was no exhaust extraction or supply at this end of the machine.
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Recommendation:
Ensure 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.:
41
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Site:
Other-Bridge - Toilet Room
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Violation:
There was no sign posted advising users to use paper towels to open the toilet room door upon exit. The waste bin was not located near the door.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Move the waste bin to a position near the door.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan indicated that 1,000 ppm chlorine would be used on nonfood-contact surfaces in food areas. Also, staff could not open the attached letters for the procedures for informing current passengers and crew members of an outbreak and those embarking the vessel following an outbreak voyage.
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Recommendation:
Do not use greater than 200 ppm in a food area unless there was a vomiting incident or in a pantry dedicated to only outbreak activities.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan indicated that 1,000 ppm chlorine would be used on nonfood-contact surfaces in food areas. Also, staff could not open the attached letters for the procedures for informing current passengers and crew members of an outbreak and those embarking the vessel following an outbreak voyage.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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