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Item No.:
08
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Site:
Potable Water-
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Violation:
The drain lines for the vents on the reduced pressure backflow prevention assemblies connected to the international shore connection were not directed to the waste water system through an air gap. The drain lines for the vents on the backflow prevention devices for the steam generators were not directed to the waste water system through an air gap.
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Recommendation:
Ensure that these drain lines are directed to the wastewater system through an air gap.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The caps for the filling lines in the midship port bunker station were not secured with a chain.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines to the laundry machine in the engine change room were not striped blue. Additionally, the blue stripes on the small diameter potable water lines in the engine room were not striped blue every 15 feet.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The connections to dishwash, glasswash and potwash units, floor detergent dispensers and the ice machine in the crew mess were not in the comprehensive cross-connection control program.
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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.:
10
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Site:
Swimming Pool-Aft Pool
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Violation:
The shepherd's hook was mounted on the far port bulkhead about 50 feet away from the pool. The hook was not easy to see from the pool area.
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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.:
12
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Site:
Bar-Lobby Bar
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Violation:
A bar staff member was observed rinsing her hands off in the front bar utility sink.
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Recommendation:
Ensure that the handwash sink is used for rinsing or washing hands.
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Item No.:
14
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Site:
Galley-Pizzeria
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Violation:
A food employee was wearing a string bracelet and a ring that was not plain. This was corrected.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The hot sandwich station and the cold condiment station in the deli service side were not listed in the time control plan. The tomato, lettuce and pickle set-up in the hamburger grill was not listed in the time control plan. The plan indicated that "foods out for service" were on time control but it was not clear that these items were included. The items at these stations were not for self-service.
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Recommendation:
Ensure that the plan clearly shows all items that are on time control.
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Item No.:
16
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Site:
Other-Truffles Dining Room - Port Pantry
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Violation:
There were 57 half-pint cartons of skim milk, 75 cartons of chocolate milk, 95 packaged yogurts, and a 5 gallon, bag-in-box milk in walk-in refrigerator 21-04 with internal temperatures of 47 °F. The trays of milk and yogurt had labels indicating start dates of 11 May and discard dates of 17 May. The 5 gallon milk was not labeled and not opened. The last air temperature recorded by the food staff indicated the refrigerator was at 38 °F less than 2 hours prior. Staff stated this walk-in refrigerator was being operated at breakfast on time only as a public health control, yet the written time management plan only indicated that cold basins and pass-thru refrigerators were monitored on time alone. The ambient air temperature of the walk-in refrigerator was 45 °F according to the internal hanging thermometer. The mounted outside thermometer was not functioning. All milks and yogurt were immediately removed and blast chilled.
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Recommendation:
Ensure that the time control plan indicates that this unit is on time control only.
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Item No.:
17
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Site:
Galley-Main Galley - Port Appetizer Pantry
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Violation:
Two pans of diced potatoes, which were cooked and cooled on the ship according to staff, were found inside walk-in refrigerator 11-07 with a preparation date of 10 May . The potatoes were not entered in the cooling log.
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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.:
20
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Site:
Other-Truffles Dining Room - Port Pantry
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Violation:
The mounted thermometer on the outside of walk-in refrigerator 21-04 was not functioning. This was replaced during the inspection. This walk-in refrigerator was holding food temperatures above 41 °F, based on the food temperatures of milk and yogurt inside (47 °F) and a review of the electronic data logging in the engine control room. The unit was evaluated by the responsible person onboard and repairs were made during the inspection.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The collars at the turning points for the two left kettles were loose, 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.:
21
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Site:
Galley-Asian Corner
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Violation:
There was an excessive amount of condensate in the hot counter technical compartment. There was corrosion in the upper sections of this compartment, 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.:
21
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Site:
Other-Crew Mess
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Violation:
There was a deck mounted soda vending machine located near the crew mess handwash station. The machine was mounted on legs 2 inches above the deck, making access for cleaning below difficult.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Bar-Avalon Pool Bar - Port
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Violation:
The counter-mounted bottled beverage refrigerator was deteriorating along the rear metal guard, with heavy corrosion which made cleaning difficult. The mounting of the unit was too close to the back bar bulkhead, making access for cleaning poor. Additionally, the exterior surface of this refrigerator has a glued contact paper design and the paper coating was peeling, making cleaning difficult.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Bar-Avalon Pool Bar - Port
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Violation:
The counter-mounted bottled beverage refrigerator was deteriorating along the rear metal guard, with heavy corrosion which made cleaning difficult. The mounting of the unit was too close to the back bar bulkhead, making access for cleaning poor. Additionally, the exterior surface of this refrigerator has a glued contact paper design and the paper coating was peeling, 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.:
21
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Site:
Bar-Avalon Pool Bar - Port
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Violation:
The counter-mounted bottled beverage refrigerator was deteriorating along the rear metal guard, with heavy corrosion which made cleaning difficult. The mounting of the unit was too close to the back bar bulkhead, making access for cleaning poor. Additionally, the exterior surface of this refrigerator has a glued contact paper design and the paper coating was peeling, 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.:
26
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Site:
Preparation Room-All Provisions Preparation Rooms
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Violation:
New white plastic food bins were previously cleaned and stacked in the various provisions preparation rooms with the original manufacturer's label affixed, indicating they were not properly cleaned.
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Recommendation:
Ensure that the labels are completely removed prior to use.
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Item No.:
28
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Site:
Galley-Diswash
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Violation:
There were three trolleys of plates and bowls that did not have the top items inverted or covered.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-Taste of Nations
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Violation:
A "wash hands often" sign was not posted over the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-
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Violation:
The bulkhead and cove base at the entrance to the center galley from the deli service area were damaged, 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:
Galley-Asian Corner
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Violation:
The finish on the deck of the hot counter technical compartment was slightly worn, 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:
Galley-Taste of Nations
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Violation:
There was a small seam on the left bottom section of the fire shutter track, 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:
Galley-Pizzeria Service Side
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Violation:
The deck area under the handwash sink was rough and soiled.
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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:
Galley-Pizzeria Service Side
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Violation:
The deck area under the handwash sink was rough and 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:
Galley-Midship Beverage Station
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Violation:
The finish along the back of the technical space had come off. The exposed metal surfaces were corroded, 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:
Other-Crew Mess
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Violation:
The deck below the deck mounted soda vending machine was heavily soiled with dirt and beverage residue.
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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-Avalon Pool Bar - Port
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Violation:
The bulkhead behind the counter-mounted bottled beverage refrigerator was soiled with dust debris and corrosion particles.
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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-Unicorn Bar
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Violation:
The two deckhead penetrations over the mounted television had gaps which could allow entry of insects.
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Recommendation:
Seal the penetrations.
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Item No.:
33
|
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Site:
Bar-Casino Bar
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Violation:
The deckhead over the front bar was not smooth. The surface had a layered and rough decorative painting which made cleaning difficult.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
|
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Site:
Bar-Casino Bar
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Violation:
The deckhead over the front bar was not smooth. The surface had a layered and rough decorative painting which 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.:
36
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Site:
Galley-Asian Corner
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Violation:
The second counter mounted light from the entrance was not working.
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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.:
38
|
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Site:
Pantry-General
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Violation:
A sign was not provided for the cleaning materials lockers.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Pantry-Avalon Pool Bar - Pantry
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Violation:
The pantry entry door was pinned open. The door opens to an outside, open deck where insects can enter the pantry. The bar was reviewed a second time 45 minutes later and the door was pinned open again.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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