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Item No.:
01
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Site:
Medical-Acute Gastroenteritis Reporting Variance
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Violation:
The ship has a pending variance to be exempt from submitting the 24-hour report of acute gastroenteritis cases, and only submit a 4-hour report, based on their itinerary.
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Recommendation:
Once the variance is approved by VSP and received by the cruise line, submit a 4-hour report of acute gastroenteritis cases with the number of passengers and crew members onboard when sailing from Grand Bahamas to West Palm Beach.
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Item No.:
07
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Site:
Potable Water-Skin Tank Variance
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Violation:
The ship has an approved variance from June 2010 to store potable water in five tanks which share a wall with the hull of the ship. Staff stated there were actually seven potable water tanks which shared a wall with the hull of the ship. According to the variance, the alarm is to be calibrated and tested weekly. The written records, which were verified by the staff, indicated the alarm was tested every two weeks and the alarm was calibrated monthly. The variance stated that a conductivity range between 365 and 391 uMHOS/cm hz had been established to be that of West Palm Beach, Florida. Also, the variance stated that when the salinity inside each tank was less than 300 mS or greater than 500 mS, the alarm would sound and additional checks would be performed and recorded. For many days, the salinity inside some tanks was well out of the range according to the analyzer located in the engine control room and recorded. The records indicated a safety working range of 10.0 - 550.0 mS. Staff stated the alarm set-point was above 550 mS, therefore the alarm was not set to sound until the salinity inside the tanks reached that level.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids. Follow the specifications outlined in the approved variance. Or revise the variance using scientific justification for any changes to the salinity levels inside the tanks, and public health reasoning for changes to the frequency of alarm calibration and testing.
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Item No.:
08
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Site:
Galley-Ice Machine
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Violation:
The chilled water line of ice machine #12 was not uniquely identified. This was corrected on site.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
16
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Site:
Pantry-Ocean Breeze
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Violation:
A carton of heavy whipping cream measured at 49F, and was stored in the reach-in refrigerator. This item was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Deck 1 - Corridor
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Violation:
A light trap insect control device was placed above the stainless steel counter in the provisions corridor. Consumables were stored in the undercounter cabinets.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
21
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Site:
Galley-Bakery/Pastry
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Violation:
A gap was behind the ovens, creating a difficult to clean space.
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Recommendation:
Ensure 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:
Galley-Oven
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Violation:
A gap measuring less than 25 mm (one inch) was underneath the oven located behind the service line, and around two feet long, creating a difficult to clean space.
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Recommendation:
Ensure 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:
Galley-Trattoria Di Gerry
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Violation:
Gaps were behind ovens #9 and #10, creating a difficult to clean space. This was corrected on site.
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Recommendation:
Ensure 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:
Preparation Room-Pastry
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Violation:
To the right of the entrance, gaps were behind ovens #3 and #4, creating a difficult to clean space.
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Recommendation:
Ensure 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-Officer Mess - Beverage Station
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Violation:
The electrical cord of the juice/water machine was laying on the counter.
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Recommendation:
Elevate the electrical cord above the counter.
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Item No.:
22
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Site:
Galley-Aft Warewash Machine
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Violation:
The lower and upper final sanitizing rinse spray arms were not working, and the water from the final rinse spray was not contacting the plates. By the end of the inspection, the inspector verified this was corrected.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Single Rack Dishwash Machine
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Violation:
The wash temperature gauge of the single rack dishwash machine was not working. This was corrected on site.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Potwash Machine
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Violation:
The door gasket for the potwash machine was in disrepair and water was discharging from the side when the machine was in operation. Staff showed the inspector a work order to repair the gaskets. The parts were scheduled to be delivered later in September.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Potwash Machine
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Violation:
The potwash machine was being used for only washing pots and pans. Staff stated the final sanitizing rinse was not working, and the machine will be repaired/replaced during the January 2015 dry dock.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The soiled storage area was overloaded. Soiled pots and pans were stored on deck stands in front of the oven and on preparation counters.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Galley-Forward Warewash Machine
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Violation:
The final sanitizing rinse manifold was unable to reach 180F. This was verified using thermolabel stickers on the upper sanitizing rinse spray arm, as well as thermometers placed inside the machine. The inspector's and ship's thermometers also confirmed the final sanitizing rinse was unable to reach 160F at the utensil surface.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Aft Warewash Machine
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Violation:
The lower and upper final sanitizing rinse spray arms were not working, and the water from the final rinse spray was not contacting the plates. Therefore a final sanitizing rinse temperature of at least 160F at the utensil surface was not achieved. By the end of the inspection, the inspector verified this was corrected.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
Behind the buffet service line, ice machine #12 had a green residue on the inner compartment. Black powder and yellow debris were inside the water return bath. The machine was immediately cleaned, and this was corrected on site.
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Recommendation:
Ensure 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:
Galley-Trattoria Di Gerry
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Violation:
The sealant used to seal the crevices around ovens #9 and #10 and the counters was soiled.
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Recommendation:
Ensure 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-Oven
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Violation:
A gap measuring less than 25 mm (one inch) was underneath the oven located behind the service line, and around two feet long, creating a difficult to clean space. This space was soiled with food residue and dust.
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Recommendation:
Ensure 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-Oven
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Violation:
Behind the service line, the back space between the oven and rock heating equipment was soiled with grease and food debris beyond one day's accumulation.
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Recommendation:
Ensure 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-Bakery/Pastry
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Violation:
A gap was behind the ovens, creating a difficult to clean space. The space was soiled, especially around the electrical wires.
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Recommendation:
Ensure 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:
Bar-Trattoria Di Gerry
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Violation:
The back counter was soiled underneath the coffee machines.
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Recommendation:
Ensure 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:
Preparation Room-Pastry
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Violation:
To the right of the entrance, gaps were behind ovens #3 and #4, creating a difficult to clean space. The wires in this space were soiled.
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Recommendation:
Ensure 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:
Provisions-Deck 0 - Food Department Store
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Violation:
The bulkheads were made of a cage-like structure which had many openings to the vehicle deck. The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment were stored in this area. The bulkheads were soiled with dust, and the shelving used to store boxed items was soiled.
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Recommendation:
Ensure 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:
Provisions-Deck 0 - Food Department Store
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Violation:
The bulkheads were made of a cage-like structure which had many openings to the vehicle deck. The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment were stored in this area. The bulkheads were soiled with dust, and the shelving used to store boxed items was soiled.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Provisions-Deck 0 - Hotel Store
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Violation:
The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment was stored in this area.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Provisions-Deck 0 - Consumables Area
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Violation:
The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment were stored in this area.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Forward Warewash Machine
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Violation:
Staff was observed using the handwash sink by the warewash machine to fill buckets for the cleaning of the machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Pantry-The View
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Violation:
The drain line from the handwashing sink was laying on the deck. This was corrected on site.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Deck 0 - Food Department Store
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Violation:
The bulkheads were made of a cage-like structure which had many openings to the vehicle deck. The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment were stored in this area. The bulkheads were soiled with dust, and the shelving used to store boxed items was soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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:
Bar-Pub 437
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Violation:
The deck underneath the front bar counter was soiled. Electrical wires were also observed in this space, making cleaning difficult. The electrical wires were soiled.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Bundle the electrical wires so the area is easy to clean.
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Item No.:
33
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Site:
Provisions-Deck 0 - Consumables Area
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Violation:
The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment were stored in this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Deck 0 - Hotel Store
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Violation:
The bulkheads were made of a cage-like structure which had many openings to the vehicle deck. The deckhead was soft and made of exposed insulation. A variety of food and beverage equipment was stored in this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Pantry-Deck 9 Housekeeping Pantry
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Violation:
The vinyl deck material could be lifted up on the edges. Below this deck material was what appeared to be small rocks.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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:
Pantry-Deck 6 Housekeeping Pantry
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Violation:
The bulkhead had numerous small holes.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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-Trattoria Di Gerry
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Violation:
A hole was on the bulkhead above the grills, where an electrical cord was protruding. This was corrected on site.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Close the hole around the electrical cord.
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Item No.:
33
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Site:
Galley-Trattoria Di Gerry
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Violation:
Stagnant water was on the deck at the bottom of the fire blanket closure.
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Recommendation:
Ensure 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-Decks
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Violation:
The decks throughout the main galley were in disrepair. This was written on previous inspections. Staff informed the inspector the decks will be replaced/repaired during the January 2015 dry dock.
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Recommendation:
Ensure 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-Hot Galley
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Violation:
The fan covers for the evaporative condensers were soiled in walk-in refrigerators 401 and 402.
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Recommendation:
Ensure 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:
Preparation Room-
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Violation:
The deckhead was soiled with old grease residue.
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Recommendation:
Ensure 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-Walk-in Refrigerators 3 & 4
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Violation:
The fan covers of the evaporative condensers were soiled.
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Recommendation:
Ensure 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-Walk-In Refrigerator 6
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Violation:
The wires of the fire detector were soiled.
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Recommendation:
Ensure 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:
Galley-
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Violation:
The light intensity was less than 220 lux at the soiled and clean areas of the dishwash machine. This was corrected on site.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-
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Violation:
The light intensity was less than 220 lux at the soiled and clean counters.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Pantry-Deck 6 Housekeeping Pantry
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Violation:
The light intensity was less than 110 lux behind and beside the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One live house fly was in this area. This area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Casino Bar
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Violation:
One live fruit fly was by the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and 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:
Two live house flies were by the dishwash machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
During Code Red, the OPRP indicated MikroBac would be used to sanitize soft surfaces. The concentration of the solution could not be located. Also, there were no written procedures to protect passengers and crew members from exposure to the MikroBac or the 1,000 ppm chlorine.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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