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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines supplying the handwash sink were not striped blue.
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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-Mineralizer Backwash
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Violation:
There was no air gap or backflow prevention device on the backwash discharge line for the mineralizers.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at any connection between potable and non-potable water systems.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The reduced pressure assemblies for the sprinkler connections on the forward mooring deck were incorrectly listed on the 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.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The following connections were not listed on the cross connection control program: hair sinks and pedicure foot bath in the salon, potable water line supplying the technical water, and air gaps throughout the ship.
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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-Aft and Forward Mooring Decks
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Violation:
The backflow prevention devices for the international shore connections for fire were double check valve assemblies instead of reduced pressure assemblies.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at international shore connections.
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Item No.:
08
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Site:
Potable Water-Bunnkering Records
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Violation:
There were a few dates in February where the hourly free halogen residual monitoring was not recorded on the bunkering logs.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water. Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 3 Ice Pantry
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Violation:
There was a non-continuous pressure backflow prevention device on the coffee machine. The device was 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:
Pantry-Beverage Station Deck 4
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Violation:
There was no backflow prevention device on the potable water line supplying the coffee machines.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices aat any connection between potable and non-potable water systems.
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Item No.:
16
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Site:
Galley-Grampian
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Violation:
Per staff, refrigerator #26 was on time control. However, this unit was not on the time as a public health control plan.
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Recommendation:
Add this unit to the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Time As A Public Health Control Plan
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Violation:
The time as a public health control plan did not include the bain marie units or upright refrigerators.
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Recommendation:
Add these units to the time as a public health control plan.
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Item No.:
17
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Site:
Galley-Cooling Records
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Violation:
The potatoes were placed in the blast chiller at 68° C this morning. The potatoes were removed from the blast chiller but there was no record of the 2 or 4 hour cooling.
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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.
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Item No.:
19
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Site:
Buffet-Palms Cafe
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Violation:
The tongs and trays of pastry were not located under the sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service. 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.:
19
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Site:
Buffet-Palms Cafe
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Violation:
The sneeze guard for the dessert station was too high. Per staff, food were not placed at the edge of the buffet station.
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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.:
19
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Site:
Buffet-Thistles
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Violation:
The tongs were not located under a sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Palms Cafe
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Violation:
There was no sneeze guard at the omelet station.
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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:
Room Service-Deck 6 Pantry
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Violation:
It could not be determined if the microwave was commercial grade and complied with internationally accredited food equipment sanitation standards.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact surfaces of the potato peeler.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
There was a seam along the right edge of the flat grill.
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Recommendation:
Ensure that multiuse food-contact surfaces are free of open seams >1 mm (1/32 inch).
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Item No.:
21
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Site:
Bar-Observation Bar
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Violation:
There was an opening in the technical compartment below the speed rail where the soda tubing penetrated the wall.
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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 some equipment had gaps, crevices and other difficult to clean features.
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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:
Pantry-Grampian
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Violation:
There was an insufficient amount of space behind and between the wine refrigerators to allow access for cleaning.
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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:
Buffet-Grampian Waiter Stations
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Violation:
There was a gap along the stainless steel panel under the cabinet doors.
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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:
Buffet-Palms Cafe
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Violation:
The stainless steel panel was pulling apart from the bottom of the buffet counter.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including equipment 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-Palms Cafe
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Violation:
The inside of the technical compartments were rusty.
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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. Ensure that non-food contact equipment is maintained in good repair.
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Item No.:
21
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Site:
Buffet-Palms Cafe
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Violation:
The side panels of the cabinet doors and the shelves were damaged.
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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. Ensure that non-food contact equipment is maintained in good repair.
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Item No.:
21
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Site:
Buffet-Palms Cafe
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Violation:
There was a gap between the juncture of the stainless steel cabinet and the wooden cabinet.
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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:
Galley-Grampian Warewash
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Violation:
There was a soapy residue on the inspector's thermometer and inside the dishwash machine after the completion of the cycle.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
28
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Site:
Galley-Grampian Warewash
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Violation:
The coffee carafes were stored upright with water inside them on the clean storage rack.
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Recommendation:
Ensure that clean equipment and utensils are stored in a self-draining position that allows air drying.
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Item No.:
29
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Site:
Buffet-Palms Cafe
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Violation:
Omelets were prepared at the buffet station. There was no handwash sink at this station. The closest handwash sink was in the Palms pantry greater than 25 feet 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.:
33
|
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Site:
Pantry-Palms Cafe
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Violation:
The bulkhead tiles were 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:
Pantry-Beverage Station Deck 4
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Violation:
The grout was missing and recessed.
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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-Potwash
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Violation:
There was an opening around the bulkhead pipe penetration to the right of the 3 compartment 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-Butcher and Vegetable
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Violation:
There were cracked deck tiles and recessed and missing deck grout.
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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:
Provisions-Poultry and Meat Freezers
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Violation:
The thresholds were 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:
Preparation Room-
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Violation:
The bulkhead panel next to the potato peeler was loose.
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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-
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Violation:
There was no coving along the deck/bulkhead or deck/counter junctures at the buffet stations, in the galleys and at the bars.
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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:
Pantry-Grampian
|
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Violation:
The plastic electrical wire cover for the Micros machine was attached to the deck/bulkhead juncture, making cleaning difficult.
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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.:
33
|
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Site:
Food Service General-
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Violation:
The bulkheads and deckheads had gaps, seams, holes and other difficult to clean features.
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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:
The deck under refrigerator #29 was unfinished.
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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. 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:
Galley-Wine Refrigerators
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Violation:
There was an opening around the bulkhead and deckhead pipe penetrations.
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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-Hot Galley
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Violation:
The tiles under the flat grills were damaged and rusty.
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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.:
34
|
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Site:
Galley-Grampian Hot Galley
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Violation:
The deck drain under the oven 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.:
34
|
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Site:
Pantry-Palms Cafe
|
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Violation:
Water was leaking from the condensate collection drip pan inside refrigerator #22.
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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.:
36
|
|
Site:
Buffet-Palms Cafe
|
|
Violation:
Some of the light bulbs over the hot food line were not shielded or shatter-resistant. Other light bulbs had a glass shield.
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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.:
38
|
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Site:
Pantry-Palms Cafe
|
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Violation:
The flat grill has never been used.
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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.:
40
|
|
Site:
Integrated Pest Management-IPM Plan
|
|
Violation:
The IPM plan was not dated and there was no indication that it was reviewed every 2 years for effectiveness.
|
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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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Item No.:
41
|
|
Site:
Housekeeping-Spa -- Women's Toilet Room
|
|
Violation:
There was no waste container near the second exit door to dispose of the tissue or paper towel used to open the door. This was corrected.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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