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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program did not list the connections in the garbage room. The program listed 16 Watts N9 devices in the tween deck crew laundry, but there were actually 28 Watts 9D devices installed.
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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-
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Violation:
According to the tank maintenance records Interline 974 was used. There was no documentation on the application, curing or drying for this coating. Per the Staff Captain this was a typographical error and that Interline 925 was used. The vessel had the documentation for Interline 925 and this was the coating noted in the store room.
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Recommendation:
Ensure the records reflect correctly the tank coating product used.
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Item No.:
09
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Site:
Whirlpool/Spa-Whirlpool 3
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Violation:
The chlorine residual was tested at 2.0 and 2.3 ppm. The whirlpool was closed.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Whirlpool/Spa-6 and 7
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Violation:
The small silver metal drain covers on whirlpool spas 6 and 7 were not stamped to indicate that they were anti-entrapment. There was no letter for these drain covers indicating that they had been tested for anti-entrapment.
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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.:
10
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Site:
Swimming Pool-Fecal Accident Procedure
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Violation:
The fecal accident procedure indicated the quantity in liters of chlorine added but not the concentration. Per the Facility Manager the concentration was 10%. There was no indication that the ppm residual was ever tested during fecal accident procedures.
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Recommendation:
Ensure that free chlorine residuals are verified during the halogen treatment following a fecal accident.
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Item No.:
10
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Site:
Swimming Pool-Baby Splash Zone (BSZ)
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Violation:
The vessel had a variance to allow for the use of this pool by children who are in diapers. A review of the records noted that there was no documentation of cartridge filter replacement except for the change on December 05, 2007 after a fecal accident. There were approximately 6 days when the record was either blank or just stated yes in the box for filter "clean or replaced". According to the other records one of these is to be circled dependent on the action taken. The last quarterly shipboard staff training was conducted in August 2007. The only quarterly test noted for the alarm and diverting valves was on October 04, 2007. The facility was opened for use in early July with no record that it was tested. This facility was open and there was no attendant at 09:45 a.m..
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Recommendation:
All aspects of the written and approved variance procedure must be followed, including records of the tests performed and maintenance.
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Item No.:
10
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Site:
Swimming Pool-Baby Splash Zone
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Violation:
Two pool cartridge filters were soaking in a sink in the pump room. Per the staff this was a solution containing Enviromate 2000 and water. There was no documentation for the appropriate mixing or concentration to be used either on the product paperwork or container.
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Recommendation:
Obtain the manufacturer's specifications for the concentration to be used for a proper cleaning solution.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley - Hot Galley
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Violation:
Three hotel pans of cooked hash brown potatoes were held hot in a combination oven at 135 °F. The oven temperature was raised during the inspection.
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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:
Buffet-Port Jade Cold Line
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Violation:
The temperatures of the sliced ham, cold smoked salmon and cheeses were measured between 45 and 47° F inside the upright refrigerator. These items had been in the unit for less than 3 hours. These items were immediately placed inside the blast chiller.
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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:
Other-Johnny Rockets
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Violation:
This outlet was open longer than 4 hours. Per staff, discard labels were placed on the food items. However, the time as a public health control plan did not state that discard labels were to be used. In addition, the plan did not indicate when the food items went from temperature control to time control.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
Ensure the time as a control plan clearly specifies the label requirements and there is a clear notation of when time control begins.
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Item No.:
16
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Site:
Other-Concierge's Lounge Deck 10
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Violation:
Per the galley staff, the milk inside the coffee machine was on time control. Per the concierge staff, the milk was on temperature control and had been in the unit since 7 am. There was no discard label on the milk container. The temperature of the milk was measured at 46° F and it was 11:30 am. The milk was immediately discarded.
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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 3 Main Galley - Pastry
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Violation:
A ricotta cheese and flourless cake was found in an undercounter reach-in refrigerator (#4811.033.4024A) with a preparation date of 5 January 2008. Staff described this preparation and cooking, but there was no notation of the dessert as being cooled on the pastry or galley cooling log. After completing the inspection a log form was provided with the cake listed.
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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-Deck 3 Main Galley - Hot Galley
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Violation:
The three Alto-Shaam ovens adjacent to the combination oven had torn, loose, and damaged door gaskets.
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Recommendation:
Repair or replace damaged door gaskets in the ovens.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
The technical panel for the circular tilting kettle was loose, making cleaning difficult.
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Recommendation:
Repair or replace the technical panel for the tilting kettle.
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Item No.:
21
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Site:
Other-Concierge's Lounge Deck 10
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Violation:
The back panel inside the technical compartment was cut out leaving a void space and 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.:
27
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Site:
Buffet-Jade Beverage Station Starboard
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Violation:
The water nozzle on the juice machine was heavily soiled.
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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:
Other-Johnny Rockets - Front Service Area
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Violation:
There was no "wash hands often" sign at the handwash station.
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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.:
30
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Site:
Food Service General-Papertowel Dispensers
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Violation:
All the papertowels in the dispensers that were located near the deck were wet. This was observed in the buffet areas, the Plaza Bar and Johnny Rockets.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
The drain pipe for the handwash station near the soiled end of the dishwash machine was missing.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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