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Item No.:
08
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Site:
Potable Water-Bunkering and Production Records
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Violation:
The records for bunkering and production did not indicate the start and stop times.
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Recommendation:
Record the stop and start times for bunkering and production.
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Item No.:
08
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Site:
Potable Water-Swimming Pool Deck Tap
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Violation:
The potable water line supplying the deck tap by the pool was not striped blue. This was corrected during the inspection.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped 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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Men's and Women's Grand Bath
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Violation:
The whirlpools in the men's and women's grand bath did not have suction fittings that met ASME/ANSI A112.19.8M or equivalent 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.:
10
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Site:
Recreational Water Facilities-Records
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Violation:
The records for the swimming pool were only recorded when the pool was in recirculation mode. No records were kept when the pool was in sea to sea mode.
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Recommendation:
Ensure that records are kept when the pool is in sea to sea mode.
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Item No.:
11
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Site:
Medical-
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Violation:
A non-food woker had an onset of gastrointestinal illness on 10 May 2010. He did not report to the medical staff until 14 May 2010. The medical logs indicated that his last symptom was on 14 May. No time of the symptom was given on the log. He was released for work on 15 May 2010. Again, no time of his release was recorded on the log. When asked, the doctor was able to determine from his notes that the last symptom was at 0900 on 14 May and he was released at 0900 on 15 May.
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Recommendation:
Ensure the medical records document the time of the crew member's last sypmtom and of the release from isolation. Ensure procedures are in place so that crew members who are ill, report to the medical facility immediately.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plan
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Violation:
The following areas were using time control: main galley, Kasuga galley, hamburger grill, sushi bar and the crew pantry. The time control plans were too general for these areas.
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Recommendation:
Ensure the time as a public health control plan reflects the operation in each food service area.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plan
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Violation:
The time control logs had a column labeled "initial temperature readings". There were many times where the food temperature was greater than 41° F (5° C) or lower than 140° F (60° C). Per staff, the readings indicated the temperature of the food on the buffet line and not the temperature of the food when placed directly on time control.
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Recommendation:
Ensure the initial temperature of the food is taken once the food is placed on time control.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The initial temperature written on the cooling logs was greater than 41° F (5° C). For the column under 2 hour check, the word "served" was written. No final temperature was written.
In addition, the cooling logs for the lido terrace had an initial temperature of greater than 140° F (60° C), the 2 hour check column was empty and the 6 hour check column had temperatures below 41° F (5° C).
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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 from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
The parasite destruction letter did not indicate the species of fish or the time and temperature the fish was frozen to.
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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:
Dining Room-Kasuga
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Violation:
There was raw, exposed wood inside the cabinets under the buffet station.
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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.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The Vulcan stoves had deep voids where the grease collection pans inserted, making cleaning difficult.
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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-Warewash
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Violation:
The data plate for dishwash machine #2 was worn and not easily readable.
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Recommendation:
Replace the data plate.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The grease collection pan areas were soiled with grease and food debris on the Vulcan stoves.
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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:
Other-Sushi Bar
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Violation:
There was lint on the ceramic plates used for sushi. Per staff, once the plates were washed, rinsed, sanitized, and air-dried, a staff member would use a towel to wipe the plates.
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Recommendation:
Ensure that items are washed, rinsed, sanitized and air-dried only. Do not use a towel to wipe the plates.
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Item No.:
33
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Site:
Provisions-
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Violation:
There were some areas of the provision rooms that had missing or no coving at the deck/bulkhead junctures.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. 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:
Provisions-Dry and Wet Provision Store A
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Violation:
There was dust and debris under the food storage racks.
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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-Bakery
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Violation:
There was a seam along the junction between the tile coving and the stainless steel bulkhead behind the ovens.
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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-Bakery
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Violation:
The drain at the handwash sink was draining slowly.
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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-Kasuga Galley
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Violation:
There was a leak at the drain line for the handwash sink near the entrance to the galley. This was corrected.
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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 drain under the pre-wash sink 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:
Galley-Coffee Station
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Violation:
There were leaks on the bottom of the hot water machines.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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