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Item No.:
05
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Site:
Potable Water-Distribution System Far Point Analyzers
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Violation:
A manual comparison was made of the two potable water distribution system far point analyzers forward and aft on deck 10. The analyzer reading from the forward loop analyzer was 1.51 ppm free chlorine residual and the manual measure from the inspector's test kit were 2.20 ppm on two consecutive tests. The ship's manual kit registered 1.92 ppm free chlorine residual while the analyzer reading was 1.44 ppm. The analyzer was recalibrated. The aft analyzer reading was 0.79 ppm, while the ship's manual kit registered 1.59 ppm and the inspector's manual kit registered 1.84 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Monthly Microbiological Tests
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Violation:
Staff were not changing the locations for all four water samples collected from the ship's potable water distribution system each month to determine the presence of Escherichia coli bacteria. The deck 6 crew bar was sampled March 27, April 28, and May 28 in 2009. The deck 10 cabin 112 was sampled May 28 and June 25. This item was also noted in the VSP inspection conducted 23 March 2009.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Deck 7 Passenger Launderette
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Violation:
There was no backflow preventer on the hot and cold potable water supply to the #3 laundry washing machine in this space. All other machines had backflow preventers installed on the potable water connection. An item specific to the wrong backflow preventer being used on some of these machines was also noted in the March 2009 VSP inspection.
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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.:
16
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Site:
Buffet-Time As A Public Health Control Plan
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Violation:
Per the time control plan for the lido, "display foods" were on time control and the service time was less than 4 hours. Per staff, the undercounter hot holding units were also on time control. These units were not mentioned on the time control plan. In addition, there was no mention of the color coding system used for the milk carafes at the beverage stations. These items were on time control and the service time was longer than 4 hours.
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Recommendation:
Ensure the time control plan reflects the operation in this outlet.
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Item No.:
16
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Site:
Galley-Pastry
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Violation:
The time as a public health control plan did not include the pass-through refrigerators which were on time control.
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Recommendation:
Ensure the time control plan reflects the operation in this outlet.
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Item No.:
16
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Site:
Galley-Coffee Station
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Violation:
Per staff, the milk in the bulk milk dispenser and the milk container inside the WMF machine were on time control. However, these refrigeration units were not included on the time as a public health control plan.
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Recommendation:
Ensure the time control plan reflects the operation in this outlet.
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Item No.:
19
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Site:
Buffet-Salad Bar
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Violation:
There was a plastic bowl inside the fruit container in the reach-in refrigerator. This bowl was used to dispense the fruit.
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Recommendation:
Ensure utensils with long handles are used to dispense food.
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Item No.:
20
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Site:
Buffet-Taste of the Nations and Grand Buffet
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Violation:
There were seams along the edges of the flat/grooved grills.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Appetizer Pantry
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Violation:
There was a soft sealant on the back of the food contact area of the slicer.
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Recommendation:
Remove the sealant or replace the sealant with a hard sealant approved for use on food contact surfaces.
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Item No.:
20
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Site:
Pantry-Deck 7 Pantry
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Violation:
There was peeling sealant at the back ice bin panel, just below the cuber panels.
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Recommendation:
Remove all peeling sealant.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of equipment such as ovens, refrigerators, mixers and cooking equipment were difficult to clean due to damaged surfaces, and open seams and gaps.
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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:
Food Service General-
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Violation:
The non-food contact surfaces of equipment such as ovens, refrigerators, mixers and cooking equipment were difficult to clean due to damaged surfaces, and open seams and gaps.
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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-Taste of the Nations
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Violation:
The hinge on the door for the undercounter hot holding cabinet was damaged.
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Recommendation:
Repair or replace the hinge.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
The insulation wrap for the hot water supply line for the potwash machine was damaged.
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Recommendation:
Replace the insulation.
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Item No.:
21
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Site:
Galley-7 Seas Service Line
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Violation:
There were gaps and seams inside the drip pan housings for the grills and cook tops.
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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:
Food Service General-Ice Machines
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|
Violation:
There was styrofoam insulation inside the non-food contact areas of the upper compartment of the ice machines. The insulation was difficult to clean.
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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:
Galley-Starboard Hot Line
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Violation:
There were open seams and gaps inside the drip pan housings for the grills.
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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-Pool Bar
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|
Violation:
The door on the reach-in refrigerator did not close tightly, creating a gap and allowing air to escape.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
There was no conveyor speed on the data plate for the warewash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
24
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Site:
Galley-Warewash
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Violation:
The surface plate temperature of the warewash machine was measured at 148° F with three thermometers. The final rinse gauge read 165° F. This machine was in active use.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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|
Site:
Buffet-Taste of the Nations and Grand Buffet
|
|
Violation:
There was food debris inside the seams of the flat/grooved grills.
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|
Recommendation:
Ensure that 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:
Pantry-Deck 7 Pantry
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|
Violation:
The upper ice maker cuber panels had slight mold and iron staining that was easily wiped away with a paper towel.
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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.:
26
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|
Site:
Pantry-Deck 7 Pantry
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|
Violation:
The upper ice maker cuber panels had slight mold and iron staining that was easily wiped away with a paper towel.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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|
Site:
Buffet-Technical Compartments
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|
Violation:
There was an excessive amount of dust inside the technical compartments at the buffet stations and the pizzeria.
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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:
Galley-7 Seas Service Line
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|
Violation:
The drip pan housings for the grills were 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.:
27
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|
Site:
Galley-Starboard Hot Line
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|
Violation:
The drip pan housings for the grills were 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.:
28
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|
Site:
Food Service General-Ice Machines
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|
Violation:
Per the engineer, the upper compartment of the ice machines were cleaned and then rinsed. Per the manufacturer's instructions, those compartments must be cleaned and sanitized.
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|
Recommendation:
Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
29
|
|
Site:
Bar-Casino Bar
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|
Violation:
The closest handwash sink was located in the pantry and it was greater than 8 meters away.
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|
Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
30
|
|
Site:
Buffet-Deli Buffet
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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.:
33
|
|
Site:
Food Service General-Decks
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|
Violation:
There was recessed grout along the deck tiles. The deck tiles were damaged especially along the scuppers.
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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:
Food Service General-Bulkheads
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|
Violation:
There were holes, loose profile strips, loose/damaged panels, and loose or missing sealant on the bulkheads in the food preparation and provisions areas.
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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
|
|
Site:
Bar-Wharf Bar Inside
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|
Violation:
The deck/counter juncture at the entrance to the bar was 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
|
|
Site:
Buffet-Salad Bar
|
|
Violation:
The deck/counter juncture at the entrance of the salad bar was not coved.
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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
|
|
Site:
Galley-Pastry
|
|
Violation:
There were missing deck tiles under the dipper well.
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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
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was recessed and missing coving at the deck/bulkhead juncture inside the walk-in refrigerator.
|
|
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
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was recessed and missing coving at the deck/bulkhead juncture inside the walk-in refrigerator.
|
|
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
|
|
Site:
Galley-7 Seas Service Line
|
|
Violation:
The deck in between the cook top and the grooved grill and in between the flat grill and the combination oven was rough and unfinished.
|
|
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
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There was no coving along the deck/bulkhead juncture inside the walk-in cooler.
|
|
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
|
|
Site:
Galley-Starboard Hot Line
|
|
Violation:
The deck to the left of the grills was rough and unfinished.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Starboard Hot Line
|
|
Violation:
There was dried food debris under the tall reach-in refrigerator.
|
|
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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|
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Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was no coving at the deck/bulkhead juncture under the beverage station.
|
|
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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|
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Item No.:
33
|
|
Site:
Provisions-Wine Storage
|
|
Violation:
The deck panels were loose.
|
|
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.:
39
|
|
Site:
Buffet-Portside Beverage Station
|
|
Violation:
There were several small flies near the deck drain under the coffee machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Starboard Hot Line
|
|
Violation:
There was a live cockroach on the bulkhead to the left of the grills.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Camp Carnival
|
|
Violation:
Some of the previously cleaned Lego blocks were still connected inside the clean storage container. The interior of the storage container was wet, indicating the Lego blocks were not fully air-dried prior to storage.
|
|
Recommendation:
Disassemble the Lego blocks prior to cleaning.
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