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Item No.:
08
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Site:
Potable Water-Mooring Deck Forward
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Violation:
There was a non-continuous pressure backflow prevention device on a deck tap labeled "hot potable water." However, there was a hose with a valved spray gun attached to this deck tap.
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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:
Potable Water-Production Logs
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Violation:
There were inconsistencies in the electronic spreadsheet production logs. For example, on one date production was started at 18:35, but the first free halogen reading was recorded at 1800. This issue was caused by the fact that the time fields on the log were 0200, 0600, 1000, 1400, 1800, and 2200, and the user could not change the time field to record the actual time of the reading. In addition, there were inconsistencies between the engine control room log book and the electronic spreadsheet. For example, the electronic production log listed the production stop time at 0700, but there was no free halogen reading between 0200 and 0700. A review of the engine control room log book indicated that production had been stopped at 0605.
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Recommendation:
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-Cross-Connection Control Plan
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Violation:
The backflow prevention device on the brine discharge line for the evaporator was not listed on the cross-connection control plan.
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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 the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems. 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-Testable Devices
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Violation:
The results for the testable backflow prevention devices was recorded in the vessel's database system (AMOS). A problem with the database resulted in these results being deleted or inaccessible. Therefore, the results could not be reviewed during the inspection.
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Recommendation:
Ensure that the inspection and test results for backflow preventers are retained for at least 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Pantry-King Olive Lounge
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Violation:
There was a non-continuous pressure backflow prevention device on the bucket fill. However, there was a valve after the 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.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Deck 7 Port
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Violation:
There were two places on the anti-entrapment drain cover where pieces of the plastic was cracked or missing. The whirlpool empty.
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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. Ensure that anti-entrapment drain covers are maintained in good repair.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
There was a container of cold cooked chicken that could not be found on the cooling log. The item was discarded because it could not be determined if the item was cooled properly.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less. 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.:
20
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Site:
Food Service General-Convection Ovens
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Violation:
There were slotted fasteners inside the ovens on the fan cover and light cover.
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Recommendation:
Ensure that "V" type threads are not used on food-contact surfaces.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The hinge on one of the undercounter refrigeration units adjacent to the mixer was damaged.
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Recommendation:
Ensure that nonfood-contact 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:
Buffet-
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Violation:
There was a gap at the juncture between the cabinet and counter below the microwave.
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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:
Bar-Observation Lounge
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Violation:
The back of the technical compartment was open to a void space. This is scheduled to be corrected during dry dock.
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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-Veranda Cafe
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Violation:
The drain for the side-by-side deep fat fryer had a large gap, and sealant along the front of the fryers was cracked or missing.
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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. 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 void spaces are filled with a durable, smooth, moisture resistant material that is easily cleanable and will prevent harborage for pests.
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Item No.:
22
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Site:
Pantry-King Olive Lounge
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Violation:
There was no data plate on the undercounter dishwash 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.:
26
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Site:
Galley-
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Violation:
The nozzle on the drinking fountain was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Veranda Cafe
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Violation:
The interior and exterior of the light fixture above the grill was encrusted with grease.
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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.:
27
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Site:
Buffet-Veranda Cafe
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Violation:
There was an accumulation of grease and dust on the hot hold light fixtures and along the pass-through door.
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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.:
27
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Site:
Buffet-Veranda Cafe
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Violation:
The technical space below the beverage station had an accumulation of standing water and mold growth.
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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.:
27
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Site:
Galley-
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Violation:
Several non-food contact surfaces in the main galley were soiled with grease, dust and food debris. The piping along the deckhead was soiled with grease. Several technical spaces below hot and cold hold units had an accumulation of dust, debris and grease. Hard foam insulation for hot hold units were soiled with a black substance. Bulkhead walls adjacent to fryers and grills were also soiled.
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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.:
32
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Site:
Galley-
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Violation:
There were paper towels with coffee residue in the waste receptacle at the handwash station.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids. Ensure open waste recepticles for paper towels for handwashing stations are used only paper towels.
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Item No.:
33
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Site:
Food Service General-Deck
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Violation:
There was missing and recessed grout in several of the food preparation areas.
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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-
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Violation:
The frame for sliding door # 64 between the soup station and hot galley had gaps along the sides. In addition, there was corroded material in the gaps.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Galley-Breakfast Area
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Violation:
There was corrosion on the deck tiles at the juncture with the scupper below the handwash sink.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Provisions-Deck Drains
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Violation:
The deck drains below the air conditioning units in the provisions walk-in units were corroded.
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Recommendation:
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The coating on the bulkhead was pealing near the dough sheeter.
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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:
Buffet-Veranda Cafe
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Violation:
There were cracked tiles, cracked coving tiles, and recessed grout in the employee area of the buffet line. Grout along the coving was not easily cleanable. Crew indicated this will be repaired during the next dry dock.
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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:
Buffet-Veranda Cafe
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Violation:
The deckhead seam above the pass-through door had cracks and openings.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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-Veranda Cafe
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Violation:
The deck juncture with the back bulkhead and both counters (front and back) was not coved on the worker side of the buffet.
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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.:
34
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Site:
Housekeeping-Pantry 4
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Violation:
The deck drain for the ice machine had an accumulation of standing water.
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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.:
38
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Site:
Buffet-Veranda Cafe
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Violation:
The microwave oven across from the beverage station has been out of order for at least 3-months. The crew indicated the oven will be removed at the next dry dock.
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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:
Buffet-
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Violation:
The ice maker/dispenser machine in the mess area was posted out of order. This was an item from the previous report. A new machine was onboard, but according to staff it was the wrong machine. The new ice machine is expected to be delivered on April 1.
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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.:
39
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Site:
Buffet-Veranda Cafe
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Violation:
Two small flies were observed along the serving line. Two ants were observed on the floor in the food preparation area next to the soiled dish return.
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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:
Galley-
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Violation:
Large flies were observed throughout the main galley.
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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:
Integrated Pest Management-Nightly Inspections
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Violation:
There were a few bars and pantries that were not inspected at night during January and February.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
41
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Site:
Housekeeping-Outbreak Response Plan
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Violation:
The outbreak response plan stated that when an outbreak is reached, cleaning and sanitizing of public areas is to be conducted on 2-hour intervals, and not continuously as required.
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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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