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Item No.:
*
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Site:
Integrated Pest Management-Pest Management Logs
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Violation:
Although the various inspection and pest management logs were dated, the columns where results or pest presence were to be noted had no information recorded. The forms used gave zero (0) as an example for such entries, but staff stated that a policy change took place to not enter zero when nothing was found. This absent entry gives the appearance that the inspection was not conducted.
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Recommendation:
Ensure that the findings are recorded on the log as it is designed to be.
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Item No.:
*
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Site:
Potable Water-Production and Bunkering
Production and Bunkering Records
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Violation:
The circular charts for halogen residual were difficult to follow. During bunkering it appeared that production was occurring at the same time. Per the engineer, this was because the ink pen was kept running for both systems. He also stated that there were manual records that showed when bunkering and production operations occurred. On March 1 the manual records showed that bunkering ended at 1330 and production began at 1330. The engineer produced another record (Siemens System) that showed when production occurred. This record showed that the manual record was incorrect.
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Recommendation:
Ensure that the records for potable water production and bunkering are accurate.
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Item No.:
03
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Site:
Potable Water-
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Violation:
On February 23, 2010, the vessel was bunkering at less than 2 ppm for a few hours. This also occurred on 2/15/2010.
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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.:
07
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Site:
Potable Water-Production-Tortola at anchor
Production and Bunkering Records
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Violation:
The analyzer chart showed readings of less than 2 ppm from 0830 until 1850. The manual records showed that production occurred while the vessel was in Tortola from 0400-1850. According to the engineer, water was not being produced for all of that time and the manual record was in error. Also there was water running through the analyzer chart recorder and this was the reason why there appeared to be a residual on the chart. The Siemens System record showed that water production did not occur after 0600.
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Recommendation:
Ensure that the manual potable water production records are accurate.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program List
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Violation:
The potable water lines for filling the chemical tanks (halogen and pH control) for production, bunkering, distribution, pools and whirlpool spas were not listed. The mineralizer discharge line was not listed. The fill lines for the whirlpool and pool compensation tanks were not listed. All of these connections were protected by air gaps.
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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-
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Violation:
The small diameter potable water lines were not striped or painted blue next to the mineralizer, at the sink near "non pot hydrofor 1" tank, and at the hot water line for the garbage room handwash sink
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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-
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Violation:
Potable water tank 7PW was spot painted on 2/1/2010. There was no record of what paint was used. Initially the Staff Captain was not clear on the paint used but it was later discovered that the paint used was Interline 925. There were no application, curing and drying procedures available for the paint. There was no record that the manufacturer's procedures were followed. When questioned, the boson stated that he knew the procedures for this paint from experience.
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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.:
09
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Site:
Recreational Water Facilities-Swimming Pools
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Violation:
For a few readings, the manual records for the pools and whirlpools showed free halogen residuals and pH levels that were either too low or too high. In addition, some of these readings just showed "lo" or "hi". There was no action recorded in the logs when the halogen and pH levels were out of the acceptable range. Because the strip charts were not dated it was not possible to correlate these records with the electronic system. Per the engineer, action was taken but not recorded.
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Recommendation:
Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools. Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The vessel had a written procedure to raise the halogen residual to 10 ppm and circulate it for 1 hour at the end of the day for whirlpool spas. The halogen residual and contact time for this superhalogenation was not recorded.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Paddle Pool
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Violation:
The drain cover for this pool was not stamped to show that it was anti-entrapment. There was no letter to show that this drain cover 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.:
10
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Site:
Recreational Water Facilities-Swimming Pools and Whirpool Spas
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Violation:
The strip charts showing the free halogen residuals and pH levels were not dated and initialed. The strips charts were left on the recording units for an excessive amount of time. It was difficult to review the past records for recreational water facilities that were currently in operation.
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Recommendation:
Date and initial strip charts on a daily basis. Remove the strips charts on a monthly basis.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The pH levels maintained in the whirlpool spas were not clear on the strip charts. It appeared for the Riviera Spa that the pH was 3 on the strip chart. From the manual records (not hourly) the pH levels were not this low.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8.
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Item No.:
16
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Site:
Food Service General-Main, Crew, Oriana Rhodes and the Conservatory Galley and Buffet
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Violation:
The written and posted time as a public health control plans for hot and cold foods specify that foods placed directly into service are on time only control, but it's not clearly stated what placed directly into service means. Foods in the top of a buffet cold basin, bain marie, or cold items on a countertop ice bath were in fact on time only as a public health control. Foods under a buffet in refrigeration or in a hot warming cabinet below a bain marie were on temperature control.
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Recommendation:
Specify in the written time control plan where foods are on time control only, or make more clear in the plan what placed directly into service refers to by detailing the place or type holding units where only time control is used.
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
The written consumer advisory at all food areas where raw or undercooked foods of animal origin are served states that eating these foods may present a health risk.
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Recommendation:
7.3.6.1.1 - Revise the written consumer advisory to include a statement that consuming these foods presents a significantly increased health risk to certain especially vulnerable individuals.
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Item No.:
19
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Site:
Buffet-The Conservatory - Starboard Condiment Station
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Violation:
A spoon was noted with the handle in contact with chopped onions at the condiment station. Many of the spoons were not longer than the pans of food in this station.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
20
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Site:
Galley-Main Galley - Bakery
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Violation:
The white plastic roller direclty below the top loading chute of the Kemper loaf molder machine had peeling plastic . Additionally, the white plastic guides on both sides of the sheeter belt had a layer of peeling plastic. The two smaller white plastic guides on either side of the steel chain suspended over the sheeter belt were severely peeling and a dirt layer had formed in the folds of the peeling plastic.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
Replace the deteriorating and peeling plastic pieces on this machine.
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Item No.:
20
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Site:
Pantry-Ice Pantries
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Violation:
Sealants Intek AG 300 (metallic silver) and Dow Corning Silicone AP (white) were used in the ice/water contact surfaces of the ice machines. It was not clear if these sealants were approved for use on food contact surfaces.
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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.:
21
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Site:
Galley-Main Galley - Forward Coffee Pantry
|
|
Violation:
There was no top panel (cover) to the Foster's two door upright reach-in refrigerator. Addiitonally the steel conduit for the power cable for this refrigerator was open on each end, allowing insect access.
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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
|
|
Site:
Bar-Riviera Bar
|
|
Violation:
The soft serve ice cream machine on the back bar counter has been out of order for approximately a year according to staff.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Oriana Rhodes Galley
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|
Violation:
There were gaps present along the penetration of the two fryer drain pipes into the underside panel of the fryers.
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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-Main Galley - Dishwash Forward
|
|
Violation:
The in-use flight-type conveyor dishwasher had a wash tank temperature of only 137 °F, while the mounted thermometer displayed 152 °F. The hot water final sanitizing rinse temperature measured at the plate surface was 160 °F, while the mounted thermometer, registering the manifold temperature, displayed 150-160 °F. The in-use conveyor glasswash machine's hot water final sanitizing rinse temperature was measured at 170 °F at the plate level, yet the mounted thermometer gauge displayed only 160 °F. Additionally, the final sanitizing rinse pressure gauge displayed 50 psi during the final rinse cycle. The final rinse compartment spray pattern in the upper and lower arms of the final rinse compartment were excellent, indicating there was a problem with the accuracy of the gauges for temperature and possibly pressure.
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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.:
23
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Site:
Galley-Main Galley - Dishwash Forward
|
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Violation:
The in-use flight-type conveyor dishwasher had a wash tank temperature of only 137 °F, while the mounted thermometer displayed 152 °F.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74°C (165°F); (2) For a stationary-rack, dual-temperature machine, 66°C (150°F); (3) For a single-tank, conveyor, dual-temperature machine, 71°C (160°F); or (4) For a multitank, conveyor, multitemperature machine, 66°C (150°F).
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Item No.:
26
|
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Site:
Galley-Main Galley - Bakery
|
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Violation:
The white plastic roller direclty below the top loading chute of the Kemper loaf molder machine had peeling plastic . The two smaller white plastic guides on either side of the steel chain suspended over the sheeter belt were severely peeling and a dirt layer had formed in the folds of the peeling plastic.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Main Galley - Cold Larder
|
|
Violation:
The previously cleaned mandalin had a piece of debris stuck in a seam on the front lower panel where food contacts.
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Recommendation:
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Item No.:
27
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Site:
Food Service General-Main Galley
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Violation:
The undercounter technical compartments near cold basins throughout and the aft ice cream counter at the pastry were heavily soiled with mold and dirt debris.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Main Galley - Pot Wash
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|
Violation:
During operation of the hood type potwash machine there is a heavy spray of water and steam that escapes and lands on the adjacent clean rack angled at the edge of the clean landing counter. This corner requires some elevated shield to protect clean items stored there.
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Recommendation:
Install a shield at the clean pot landing counter to prevent water splash on the clean rack adjacent.
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Item No.:
28
|
|
Site:
Bar-Tiffany's Bar
|
|
Violation:
The handwash station in the front bar counter has an open counter surrounding it an no guard sealed to the counter to prevent dirty liquid from handwashing rolling over the counter to the drink preparation station one meter away.
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Recommendation:
Install a protective counter guard at the handwash station on the front bar counter.
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Item No.:
29
|
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Site:
Galley-Main Galley - Cold Larder
|
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Violation:
The two handwash stations forward in this area had water temperatures of 135 °F/57 °C and 134 °F/56 °C, while the one forward handwash station had a water temperature of 98 °F/37 °C. None of these stations had a way for the user to manually adjust the hot or cold temperature.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
A waste receptacle for paper towels was not near the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks. Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
|
|
Site:
Other-Crew Mess
|
|
Violation:
A large soft drink vending machine was attached to the deck in the mess area at a height of only 50 mm (2i nches). The deck beneath the machine was heavily soiled with drink residue and dirt 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:
Other-Officers Mess Buffet
|
|
Violation:
There was no coving where the foundation of the circular buffet joined the deck.
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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:
Galley-Main Galley Pastry
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|
Violation:
The deck was not coved at the juncture with the counter and the deck/bulkhead juncture in the aft pastry bulkhead near the ice cream counter.
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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-All Galleys
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Violation:
The deck tile was recessed in most food areas and especially along equipment foundations, gutterways, and deck sinks.
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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.:
39
|
|
Site:
Galley-Oriana Rhodes Galley
|
|
Violation:
One filth fly was noted in this area. The galley was not in service at the time of inspection, but clean items were stored there.
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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
|
|
Site:
Buffet-The Conservatory - Starboard Condiment Station
|
|
Violation:
There were two live fruit flies in the buffet area near the cheese and fruit section, with one noted on a raw apple. The apple was discarded.
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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.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
After reviewing the plan it was not clear what the disinfection frequency was for public areas when the cumulative proportion of gastrointestinal illness cases among passengers or crew member reaches 2%.
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|
Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
|
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Violation:
For red level, the disinfection frequency for the hand contact surfaces in open deck areas was to be as frequently as possible. This was also the case for the public passenger toilets and crew gym. For the crew internet facilities there was no mention of disinfecting hand contact surfaces. For this area the plan mentioned soft and hard furnishings.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
41
|
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Site:
Children Area-Night Nursery
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Violation:
There were no diapers or disposable gloves at the diaper changing station. The toilet seat opening was not child-sized. The was no listing of signs and symptoms of childhood infectious illnesses. There was no exclusion policy for children who develop symptoms of childhood infectious illnesses .
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|
Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station. Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
41
|
|
Site:
Children Area-Child Activity Center
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|
Violation:
The toilet seat opening in the left stall was not child-sized. There were no gloves or sanitary wipes in the toilet room. There were cloth toys in this area that were not cleaned daily. The cloth covering on the bean bags were said to be cleaned on a weekly basis.
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|
Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center. Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes. Ensure that surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose. Ensure that toys used in the child-activity center are cleaned and disinfected daily. Balls used in ball pits/pens shall be cleaned at least once per week, unless otherwise contaminated.
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