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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The ship began bunkering potable water at 9:00 am with 2.89 ppm of free chlorine residual. At 10:15 am, the free chlorine residual was measured at 0.23 ppm. At 10:30 am, the free chlorine residual was measured at 0.79 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-Bunkering and Production
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Violation:
The measurement for the free chlorine residual was taken from the halogen analyzer. There was no chart recorder for the halogen analyzer. In addition, the halogen analyzer was not calibrated at the start of bunkering or production.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book. Ensure chart recorders are installed or manual readings are conducted while bunkering or production of potable water.
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Item No.:
07
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Site:
Potable Water-Skin Tank Variance
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Violation:
The vessel only had the approval variance letter and the HACCP flow diagram on the vessel. The corporate office emailed them the HACCP procedures today. The vessel was not conducting the following procedures:
1. The conductivity level displayed by the salinometer must be read and documented every 4 hours.
2. The salinometer will be checked and calibrated daily.
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Recommendation:
Ensure that the approved variance is followed. Ensure the variance is maintained on the vessel.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
The ship was using Hey'di K11 paint for the potable water tanks. There was an approval letter dated July 2007 which stated the paint was approved by WRAS. The letter also stated the paint was "currently going through the process of an updated approval". There was no additional documentation on the updated approval.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
The logs for the potable water tank maintenance stated "cleaned and chlorinated as per SMS procedures prior to returning to service".
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Plan
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Violation:
The cross-connection control plan stated that the ovens in the main and lido galleys and the coffee machine in the lido cafe were protected with a Watts NLF9. This was a non-continuous pressure device.
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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. Ensure the cross-connection control program matches the plumbing system component used at each locatioin.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Plan
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Violation:
The reduced pressure assemblies were tested in August 2009. However, there was no record of the pressure differentials.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Galley-
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Violation:
A non-vented check valve was installed on the potable water line supplying the Gaylord hood cleaning system.
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Recommendation:
Ensure backflow prevention devices used have an intermediate vent.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft
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Violation:
The records indicated that the drain cover was tested to ASME/ANSI A 112.19.8M-1987 standards. It was unclear if this met the 2007 standard.
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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.:
11
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Site:
Medical-
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Violation:
Per staff, there was only an initial interview of the asymptomatic cabin mates of ill crew members. There was no 24 or 48 hour follow-up of the asymptomatic cabin mates.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Cold Pantry
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Violation:
Seven day discard labels were not on the fruit plate and fruit salad inside refrigeration units 31 and 38. The sliced melon was a potentially hazardous food.
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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.:
17
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Site:
Provisions-
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Violation:
The fish supplier's parasite destruction letter did not indicate the time and the temperature that the fish was subjected to. The supplier did provide the European code that the fish was frozen to, but this also did not have a time associated with it.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact areas of equipment were difficult to clean due to gaps, holes and limited space.
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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-Potwash
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Violation:
The rinse and sanitize water in the three compartment sink were soiled.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The supply pressure for fresh water sanitizing rinse was not on the data plate for the conveyor type 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.:
22
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Site:
Galley-Dishwash
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Violation:
The upper left nozzle for the final rinse was clogged causing a weak spray pattern. The plate surface temperature of this machine was 164.4° F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Soup Station
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Violation:
The leak from the control box for soup kettle number three was dripping into the sanitize bucket.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
33
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Site:
Other-Main Dining Room
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Violation:
The deck/cabinet junctures of the waiter stations were 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
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Site:
Other-Wine Cellar
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Violation:
The deck was extremely soiled under the counter of hot water station.
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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:
Provisions-Bonded Stores
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Violation:
The deck was heavily soiled under the shelf in the back right corner.
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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:
Buffet-Officer Mess
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Violation:
There was a three inch gap behind the hot line and the bulkhead that made cleaning the deck difficult. The deck was heavily soiled with an accumulation of various items.
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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 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:
Food Service General-
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Violation:
The decks in food preparation and storage areas were difficult to clean due to recessed grout, broken/missing deck tiles, rough surfaces, corrosion, utility lines and other features. The bulkhead/deck junctures were not coved in a few places.
The deckheads and bulkheads were also difficult to clean due to gaps, holes, corrosion, attached equipment and utility lines. There were galvanized metal panels and wooden strips in the provision walk-in units. This 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. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). 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:
Pantry-Room Service
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Violation:
The tiled deck under the refrigerator was damaged.
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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:
Pantry-Room Service
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Violation:
There were openings around the deckhead pipe penetrations next to the ice machine.
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Recommendation:
Close the openings.
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Item No.:
33
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Site:
Bar-Preview
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Violation:
There was exposed insulation in the deckhead.
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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.:
34
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Site:
Galley-Fish Preparation
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Violation:
There was a leak at the water line supplying the utility sink.
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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:
Galley-Soup Station
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Violation:
There was a leak from the control box for soup kettle number three.
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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:
Galley-Soup Station
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Violation:
The pressure relief valve for soup kettle number two was open and blowing steam and water on the bulkhead behind the kettle. Per staff, this happened whenever this kettle was in use to boil items.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
The right combination oven was not under the air extraction vent and condensate had collected on the deckhead above the unit. The condensate was observed dripping on the deck and pooling around the oven.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
An excessive amount of condensate had collected on the deckhead above the dishwash machine and above the clean landing next to the supply vent. Condensate was observed dripping onto plastic food trays above the clean landing. These trays were placed there by staff to protect the dishes coming out of the machine. The plate surface temperature of the dishware was 180° F. Condensate was not observed dripping onto clean dishware.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
There was not a sign designating the cleaning locker inside this area.
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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:
Integrated Pest Management-
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Violation:
The integrated pest management plan was last reviewed in January 2005.
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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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