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Item No.:
08
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Site:
Potable Water-Bakery
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Violation:
The automatic water fill for the floor mounted mixer had a non-continuous pressure backflow prevention device installed on the potable water lines. These lines were under continuous pressure.
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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-Staff Mess
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Violation:
A backflow prevention device was not visible on the potable water line for the coffee machine.
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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:
Potable Water-Comprehensive Cross-connection Control Program
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Violation:
The comprehensive cross-connection control program listed NLF9T as the backflow prevention device on the coffee machines. These backflow devices are non-continuous pressure devices. The devices installed were Watts N9.
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Recommendation:
Ensure the correct type of device is listed in the comprehensive cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Medical Ward
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Violation:
The dialysis unit was connected via a hose to the bathtub faucet. There was no backflow prevention device installed. This unit was used infrequently and not connected to the faucet when not in use.
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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-Lido Center Beverage Station
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Violation:
There was no backflow prevention device on the potable water line supplying the coffee machine.
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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.:
10
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Site:
Whirlpool/Spa-Hydropool
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Violation:
The hydropool was only filled with seawater. The sand filter was not backwashed daily. In addition, when backwashing occurred, there was no way to visually determine that the water was clean flowing.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
10
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Site:
Housekeeping-Private Whirlpools
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Violation:
Per staff, the private whirlpools were disinfected every 7 days. However, for cruises lasting longer than 7 days, the logs indicated that the disinfection occurred every 14 days.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
13
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Site:
Galley-
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Violation:
When asked, the chef in the crew galley stated that if the temperature of the chicken in the blast chiller was 75° F after two hours, he would continue to chill the chicken in the blast chiller.
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Recommendation:
Ensure that personnel are properly trained on cooling of potentially hazardous foods. Cooked potentially hazardous foods should be cooled within 2 hours to below 70° F and within four hours after that to below 41° F.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The blast chiller logs for 27 April had the temperature of the chicken when it was placed in the blast chiller and the temperature 6 hours later. The temperature of the chicken was not taken after two hours from the start of cooling. The temperature after 6 hours was below 41° F. This chicken was still on the ship and being used.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The on/off knobs of the flat grill were cracked, making cleaning difficult.
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Recommendation:
Repair or replace the knobs.
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Item No.:
21
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Site:
Bar-Ocean View
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Violation:
The laminate on the doors and shelves was chipped, 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.:
23
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Site:
Galley-Starboard Dishwash
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Violation:
There was no detergent for the in-use dishwash machine. Detergent was replaced and all dishware was rewashed.
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Recommendation:
Ensure detergent is used for all wash cycles.
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Item No.:
33
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Site:
Buffet-Aqua Spa
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Violation:
The beverage station was not coved at the deck/bulkhead juncture, 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-Pool Grill
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Violation:
The beverage station was not coved at the deck/bulkhead juncture, 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.:
34
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Site:
Buffet-Mess
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Violation:
The drain under the ice/water dispenser was clogged and water was pooling inside the deck coaming.
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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:
Preparation Room-
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Violation:
The deck drain under the handwash sink next to the ice 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.:
37
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Site:
Galley-Starboard Dishwash
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Violation:
Condensate was collecting on the deckhead above the dirty entrance of the dishwash machine.
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Recommendation:
Ensure that 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.:
37
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Site:
Galley-Dishwash
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Violation:
A small amount of condensate was collecting on the deckhead above the clean landing of the dishwash machine.
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Recommendation:
Ensure that 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.:
38
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Site:
Galley-Bakery
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Violation:
The dishwash machine was not operational in this area. Per staff, this equipment will not be used in the future.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 8 Bell Box
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Violation:
Several small black flies were around the recycling bins outside the dishwash area.
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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
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Site:
Housekeeping-Public Showers
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Violation:
The showerheads in the spa and pool areas where not disinfected.
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Recommendation:
Ensure that shower heads are cleaned and disinfected every 6 months to preclude growth of Mycobacterium and legionella.
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Item No.:
41
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Site:
Children Area-
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Violation:
The legos were not separated prior to being placed inside the dishwash machine to be sanitized.
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Recommendation:
Ensure that legos are separated for cleaning and disinfection.
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Item No.:
41
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Site:
Children Area-Toilet
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Violation:
There were no child-sized toilet seats in the toilet rooms.
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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