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Item No.:
08
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Site:
Potable Water-Evaporator 1
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Violation:
The reduced pressure zone backflow prevention device had a cover over the pressure relief valve.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Cleopatra Thermal Suites
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Violation:
The pressure relief valve for the reduced pressure zone backflow prevention device did not have a proper air gap. The valve drained into a waste line that was directly connected to a gray water tank.
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Recommendation:
Install an air-gap at least twice the diameter of the of the pressure relief valve.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the reduced pressure zone backflow prevention devices as continuous pressure devices. The manufacturer and model listed was correct.
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Recommendation:
Ensure the backflow prevention device listing is accurate with respect to the device type.
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Item No.:
08
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Site:
Potable Water-Aqua Spa
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Violation:
The potable water lines in the aqua spa machinery room were not striped blue. The were striped with the same markings as the recirculation water for the whirlpools.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Tanks
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Violation:
The records for FW 6 and FWS5 did not indicate that the manufacturer's recommendations for drying, applying and curing the epoxy coating were followed. The coating used was Interline 925. The only documentation onboard the vessel was for Interline 850. Also, the work history for tank FWS5 stated that the tank was washed after painting and disinfected per SQM. There was no mention of the chlorine level in the tank prior to returning the tank to service.
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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 documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Records
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Violation:
For the last three months the records indicated that the whirlpool/spas were superchlorinated to 10 ppm from 2015 to 2115. The automatic chart recorder stopped at 2000. The manual records showed a reading at 2100 of 5.4 ppm.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day. Ensure the record of this shock halogenation is accurately maintained.
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Item No.:
16
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Site:
Other-Lido Pizzeria Pantry
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Violation:
The potentially hazardous pizza toppings were posted with labels indicating the time they were put out on the countertop cold toppings refrigerator, rather than the discard time for these items. This food area operates for more than 4 hours.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Food Service General-Hoshizaki and Follett Ice and Water Dispensers
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Violation:
The small counter model Hoshizaki and Follett ice and water dispensers used in crew mess and passenger buffet areas throughout the ship had dispensing triggers loocated so users touched the lip contact part of their cups on the trigger. There were no signs posted near any of this equipment advising against re-use of cups. One passenger was observed using the Lido dispenser and clearly touching the lip contact surface of the cup using the Follett unit.
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Recommendation:
Contact the manufacturer and secure another trigger mechanism or at a minimum prohibit refills and post a sign so stating.
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Item No.:
19
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Site:
Provisions-Fish Walk-in Refrigerator
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Violation:
There were uncovered pieces of fish fillet in two plastic bins inside the walk-in refrigerator. These were covered with plastic wrap immediately.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Main Galley - Pastry
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Violation:
There were raised fibers along several areas of the small dough sheeter belt.
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Recommendation:
Remove the exposed fibers from the surface of the dough sheeter belt.
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Item No.:
20
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Site:
Galley-Main Galley - Bakery
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Violation:
The dough sheeter belt had raised fibers along the top edge, especially on the bulkhead side of the sheeter.
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Recommendation:
Trim away all exposed fibers from the belt.
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Item No.:
20
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
The gasket surrounding the center arm of the floor model chopper was missing, leaving an open void where food could be trapped. This item was previously cleaned.
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Recommendation:
Ensure that utensils are maintained in a state of repair or condition that meets the materials, design and construction specifications of these guidelines or are discarded.
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Item No.:
21
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
The lower door handle was missing on the dual oven Alto-Shaam in this galley.
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Recommendation:
Repair or replace the door handle.
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Item No.:
21
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Site:
Other-Deck 8 Bell Box Pantry
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Violation:
There was a difficult to clean gap present around the grease drain pipe penetration in the underside panel of the flat-top grill, grooved griddle, and the utility penetration beneath the fryer.
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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-Lido Mini Galley
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Violation:
The in-use conveyor dishwash machine had a poor spray pattern in the rinse compartment due to a water leak where the upper spray arm was not tightly connected on the right side. Water could be seen spraying into the machine from this poor connection.
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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-Main Galley - Bakery
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Violation:
The single rack dishwasher was posted "Not in Use" and according to staff was never used. In more detailed questioning it was said to be in disrepair as well. The not in use condition was also noted in the VSP inspection of 15 September 2009.
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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.
A further review of the correction to this violation should be made, as this machine was originally intended to both reduce potential for cross-contamination in the dishwashing process of the main galley and smaller preparation areas, so removal or non-use defeats that control. Additionally, not using this machine increases the volume for washing in the main dish and potwash sections.
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Item No.:
22
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Site:
Buffet-Pool Grill - Pantry
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Violation:
The single rack dishwashing machine in this area was posted "Not in Use" and staff stated it was also in disrepair. This was noted in the September 2009 VSP inspection as well.
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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.
A further review of the correction to this violation should be made, as this machine was originally intended to both reduce potential for cross-contamination in the dishwashing process of the main galley and smaller preparation areas, so removal or non-use defeats that control. Additionally, not using this machine increases the volume for washing in the main dish and potwash sections.
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Item No.:
27
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Site:
Other-Lido Waiter Stations - Port and Starboard
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Violation:
There was old dirt and drink soil present on the lower metal exterior edge of the waiter station doors on port and starboard stations.
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Recommendation:
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Item No.:
30
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Site:
Other-Lido Mini Galley - Crew Toilet
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Violation:
The posted sign at the sink stated "Wash Hands Often". There was no sign stating "Wash Hands After Using the Toilet".
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Recommendation:
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The front bar deckhead was heavily deteriorated with the metal forming a rough, difficult to clean surface which was also soiled heavily.
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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-Spa Cafe - Beverage Station
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Violation:
The deck juncture with the bulkhead beneath the entire beverage station was not coved, making cleaning of this area difficult.
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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). 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-Main Galley - Bakery
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Violation:
The deckhead was soiled in various areas and corrosion was present where the aluminum profiles joined the deckhead.
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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-Main Galley - Pastry
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Violation:
The deckhead was soiled in many areas with a dirt, mold, and corrosion, which was more evident near air vents and along the sealant applied on the edges of the aluminum profile strips at the deckhead throughout this space. The sealant on the deckhead immediately above the dough sheeter was peeling and hanging.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Remove peeling sealant and that which is soiled.
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Item No.:
33
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Site:
Other-Lido Waiter Stations - Port and Starboard
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Violation:
The deck juncture with the lower waiter station cabinets had a gap where food and dirt debris was deposited, and there was no coving at this juncture.
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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). 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:
Other-Staff Mess
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Violation:
The deckhead over the juice dispenser was soiled with juice splash. This area was previously cleaned and not yet open for service.
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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:
Other-Officers Mess
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Violation:
The deckhead over the juice dispenser was soiled with juice splash. This area was previously cleaned and not yet open for service.
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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.:
36
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Site:
Buffet-Lido Buffet - Forward/Center Beverage Station
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Violation:
The artificial light level over the clean glass area and some other parts of the counter were not at least 220 lux (20 foot candles).
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Recommendation:
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Item No.:
38
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Site:
Buffet-Pool Grill
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Violation:
The single rack dishwashing machine in this area was posted "Not in Use" and staff stated it was also in disrepair. This was noted in the September 2009 VSP inspection as well.
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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.:
38
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Site:
Galley-Main Galley - Bakery
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Violation:
The single rack dishwasher was posted "Not in Use" and according to staff was never used. In more detailed questioning it was said to be in disrepair as well. The not in use condition was also noted in the VSP inspection of 15 September 2009.
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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. See comment on previous item regarding this same equipment in disrepair.
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Item No.:
38
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
Two large ice machines were posted with "Not in Use" signs. Staff stated that these are sometimes, but rarely used. Both were empty during the inspection, but said to be functional.
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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.
If staff intend to use these machines the not in use signs should be removed.
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Item No.:
39
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Site:
Galley-Main Galley - Pastry
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Violation:
There were 2-3 fruit flies on the deckhead over the counter beside reach-in refrigerator #135.
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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.
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Item No.:
39
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Site:
Food Service General-Messes, Buffet Beverage Stations and Other
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Violation:
Live fruit flies were noted circulating or on the deckheads at the following locations: Officers Mess - 2 flies at beverage station, Staff Mess - 6 flies at microwave and ice/water dispenser, Pizzeria Buffet - open with 3 flies, Lido port/aft beverage station - 4 flies, Lido port waiter station - 1 fly, Lido forward beverage staton starboard end - 5 flies, Lido crew toilet - 1 fly, and Pool Grill pantry - 1 fly.
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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.
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Item No.:
40
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Site:
Buffet-Pool Grill - Pantry
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Violation:
The door from the service area to the pantry was pinned open. There was clean equipment on the counters in the pantry and one fruit fly noted in this area, which was not in service at the time of inspection. The front grill service area is on an open deck to the outside of the ship.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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