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Item No.:
08
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Site:
Potable Water-Hoses
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Violation:
The hose in the aft hose locker was not labeled "potable water only."
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The faucet at each bain marie unit was too close to the flood rim of the bain marie to provide an air gap. No other backflow device was provided on the potable water line to the faucet.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Buffet-
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Violation:
The faucet at the small preparation sink was too close to the flood rim of the sink to provide an air gap. No other backflow device was provided on the potable water line to the faucet.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Food Service General-Ice Machines and Coffee Machines
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Violation:
There were non-continuous pressure backflow prevention devices installed on the potable water lines to the ice machines and coffee machines. The flow control for the water was inside the machines.
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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.:
10
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Site:
Whirlpool/Spa-Halogen Residuals
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Violation:
The halogen analyzer chart recorder for the whirlpool had a maximum value of 5 ppm. The vessel halogenated the whirlpool above 5 ppm. As a result, the hourly halogen residuals were not accurately recorded on the chart. There was no other record of the halogen residuals.
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Recommendation:
Ensure that a free residual halogen level is maintained in the whirlpool spa [between 3.0 mg/l (ppm) and 10 mg/L (ppm) for chlorine or between 4.0 mg/L (ppm) and 10 mg/L (ppm)].
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Item No.:
10
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Site:
Whirlpool/Spa-Halogen Residuals
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Violation:
The halogen analyzer chart recorder for the whirlpool had a maximum value of 5 ppm. The vessel halogenated the whirlpool above 5 ppm. As a result, the hourly halogen residuals were not accurately recorded on the chart. There was no other record of the halogen residuals.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
10
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Site:
Whirlpool/Spa-Halogen Residuals
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Violation:
The halogen analyzer chart recorder for the whirlpool had a maximum value of 5 ppm. The vessel halogenated the whirlpool above 5 ppm. As a result, the hourly halogen residuals were not accurately recorded on the chart. There was no other record of the halogen residuals.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
10
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Site:
Whirlpool/Spa-Calibration Check
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Violation:
The daily calibration check for the halogen analyzer was not recorded.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated daily and that the calibration is recorded on the chart or in a log book.
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Item No.:
10
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Site:
Whirlpool/Spa-Anti-entrapment Drain Cover
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Violation:
There was no documentation that the drain cover in the whirlpool was 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.:
16
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Site:
Galley-
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Violation:
Items in the refrigeration units were labeled with the date of production/opening instead of the discard date.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-
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Violation:
The milk in the coffee machine was measured at 49°F. The milk was 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.:
19
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Site:
Buffet-Officer Mess
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Violation:
There was no side shield on the side of the buffet where officers line up for service.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
The gasket to the door to the ice bin was not secure and was damaged in a few places. The gasket was made of open cell foam and had absorbed some of the condensation on the door.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-
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Violation:
There was a panel missing in the back of the technical compartment on the starboard end of the buffet. In the compartment on the port end of the buffet, there was a wall panel that had been cut and the floor of the compartment was not sealed, allowing for insect harborage.
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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.:
22
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Site:
Food Service General-Sanitizing Buckets
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Violation:
Sponges were used in the sanitizing buckets throughout the food service areas.
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Recommendation:
Ensure that sponges are not used in contact with cleaned and sanitized or in-use food-contact surfaces.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The plate surface temperature was measured at 150°F. The dishwasher was in active use. It was determined that the steam valve was not open completely.
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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.:
24
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Site:
Galley-Pot Wash
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Violation:
The temperature of the final rinse compartment was measured at 160°F. The pot wash was in active use.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77°C, (171°F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a loose profile strip at the bulkhead/foundation juncture below the prep sink.
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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:
Preparation Room-
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Violation:
There was a loose profile strip at the bulkhead/foundation juncture below the prep sink.
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Recommendation:
Ensure that 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:
Preparation Room-Meat & Fish Preparation
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Violation:
There was a profile strip at the base of the bulkhead around the preparation room. It was loose in several places along the bottom of the bulkhead and at the deck.
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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:
Preparation Room-Meat & Fish Preparation
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Violation:
There was a profile strip at the base of the bulkhead around the preparation room. It was loose in several places along the bottom of the bulkhead and at the deck.
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Recommendation:
Ensure that 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:
Food Service General-Deck Junctures
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Violation:
There was soft sealant used for coving at the cabinet/deck junctures in the crew buffets, passenger buffets, waiter stations and in the Observatory Bar.
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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:
Food Service General-Deck Junctures
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Violation:
There was soft sealant used for coving at the cabinet/deck junctures in the crew buffets, passenger buffets, waiter stations and in the Observatory Bar.
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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:
Buffet-Officer Mess
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Violation:
The deck inside the technical compartment below and to the right of the hot line was severely damaged.
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Recommendation:
Ensure that 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:
Other-Dining Room Buffet Line
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Violation:
The decks in the refrigerator technical compartments were rough and difficult to clean. In the compartment on the starboard side, a pipe was severely corroded above the deck penetration.
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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-Dining Room Buffet Line
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Violation:
The decks in the refrigerator technical compartments were rough and difficult to clean. In the compartment on the starboard side, a pipe was severely corroded above the deck penetration.
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Recommendation:
Ensure that 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-
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Violation:
The deck in the right corner below the coffee machine was soiled and had several bottle lids and other debris.
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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-Hot Galley
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Violation:
There was an unsealed deck penetration in the technical compartment below each of the bain marie units.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
35
|
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Site:
Buffet-Crew Mess
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Violation:
There was a recessed area of the deck with standing water in the technical compartment below the hot line. A small channel was made to allow this area to be directed to the drain, but it was not deep enough for all the water to drain away.
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Recommendation:
Ensure that gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
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Site:
Other-Dining Room
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Violation:
It could not be determined if the small halogen lights above the buffet and the waiter station were shatter resistant. They were not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that each vessel develops an Integrated Pest Management Plan to address effective monitoring and control strategies for pests aboard the vessel.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that reviews are documented and changes noted in the vessel's Integrated Pest Management Plan.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan establishs health and safety procedures to protect the passengers and crew.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes a record of pesticides used. The record shall contain only pesicides currently onboard the vessel and those used in the previous 12 months.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes passive surveillance procedures such as glue traps and other monitoring tools, as well as location of each and a monitoring log on passive surveillance procedures is maintained.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
40
|
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Site:
Integrated Pest Management-
|
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the vessel's Integrated Pest Management Plan documentation is made available during the VSP inspections.
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Item No.:
40
|
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Site:
Integrated Pest Management-
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Violation:
There was no Integrated Pest Management Plan on the vessel. The only part of the plan available for review were the logs for active and passive monitoring.
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Recommendation:
Ensure that the vessel's Integrated Pest Management Plan is evaluated for effectiveness every 2 years or whenever there is a significant change in the vessel's structure such as a renovation or operation.
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