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Item No.:
*
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Site:
Food Service General-New Potwash Machines
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Violation:
It was unclear if the new potwash hood type machines placed in the deck 6 main galley and lido galley had a low final rinse temperature alarm. The manufacturer's specifications were reviewed, but it was unclear if the machines have an alarm. The potwashers were not in use during the inspection and were still in the process of being installed.
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Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
*
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Site:
Children Area-Diaper Changing/Bathroom
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Violation:
The room was dark. Areas could not be easily cleaned or posted signs read with the low light.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The last inspection (July 2014) inspection report stated the backflow prevention devices on the chemical dispensers were not listed on the cross-connection control log, and these backflow preventers were not listed on the log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The log of testable backflow prevention devices listed reduced pressure zone assemblies for the ultra-fog system 1 and the ultra-fog system 2. These devices were installed on 18 May 2015, and no test results were available. In addition, the water fountain in the main laundry had a Watts 9D backflow prevention device, which was not listed on the log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Pipe Replacement Disinfection
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Violation:
Potable water pipes were replaced recently. The pipes were disinfected and flushed on 1, 11, 12, and 14 of September per section 5.3.4.1.4. Although the records indicated that the free halogen residual levels after flushing were less than 5 ppm, the actual levels were not documented.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Galley-Automatic Hood Cleaning Units
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Violation:
Continuous dripping was observed from the vents of the reduced pressure backflow preventers on the automatic hood cleaning units for the deck 5 main galley and crew galley.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-pH Levels
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Violation:
The pH levels measured at three of the open whirlpools during the inspection were below the minimum required of 7.0. Specifically, (1) the port Oasis whirlpool had pH levels of 6.8, Low, Low; (2) deck 14 whirlpool had pH levels of 6.7, 6.6, Low; (3) crew whirlpool had pH levels of Low, Low. The pool test kit is designed to show the display 'Low' when a pH of less than 6.5 is measured. These whirlpools were immediately closed. All analyzer-chart recorders were evaluated in their respective machinery rooms and were found measuring pH range of 7.0-7.1. However, they were found to be out of calibration since the manual pH tests at the analyzers measured 'Low.' When checked with a buffer solution of pH 7.0, the analyzers measured 7.1-7.2. On the previous inspection of July 2014, the pH levels of the deck 14 whirlpool were also found below 6.5.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Analyzer-chart Recorders
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Violation:
The analyzer-chart recorders for the port Oasis whirlpool, deck 14 whirlpool, and crew whirlpool were evaluated in their respective machinery rooms and were had pH levels between 7.0-7.1. However, they were found to be out of calibration since the manual pH tests at the analyzers measured Low. When checked with a buffer solution of pH 7.0, the analyzers measured 7.1-7.2. When the test kit measured a pH of less than 6.5 the display read Low. These whirlpools had pH levels of less than 7.0 and were immediately closed.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
19
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Site:
Provisions-Meat Freezer Walk-in 4.16
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Violation:
Condensate was dripping from the deckhead, noted above, onto boxes of food. At least three boxes had evidence of recent condensate and a layer of frozen condensate.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Crew Mess Hot Service Line
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Violation:
The hot holding units holding foods on the self-service hot line produced excessive steam and condensate was observed on the sneeze shield above the food. A crew member was observed putting his head under the sneeze guard because he could not see through the sneeze shield.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Crew Mess Hot Service Line
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Violation:
The hot holding units holding foods on the self-service hot line produced excessive steam and condensate was observed on the sneeze shield above the food. Dripping was observed on the food. Staff immediately cleaned the condensate and replaced the food items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Lido Hot Section
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Violation:
A gap was observed around the grease chute going to the grease pan housing for the grill, and old grease residue had accumulated in this gap.
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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-Plate Lowerater
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Violation:
The plate lowerators for the crew mess buffet had corrosion on the underside of the technical compartment.
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Recommendation:
Ensure 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-Deck 5 Hot Section
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Violation:
A gap was observed around the grease chute going to the grease pan housing for the grill.
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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.:
22
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Site:
Medical-Pantry
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Violation:
The undercounter warewasher was out of service since the morning of the day of the inspection.
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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:
Food Service General-Lido Conveyor Dishwash
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Violation:
The conveyor type warewasher was unable to consistently reach the minimum 160F final rinse temperature at the utensil surface level. The machine was evaluated with a thermocouple thermometer and 180F thermolabels placed on the final rinse sanitizing arm. Staff reported later that the final rinse water pipe had a crack, and had to replace this pipe.
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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-Lido Conveyor Dishwash
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Violation:
The middle nozzle on the upper final rinse spray arm did not produce a consistent spray and fan-like pattern. The rightmost nozzle was completely blocked and no water was observed spraying from the nozzle on the upper final rinse spray arm.
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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-Deck 5 Potwash
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Violation:
The wash tank temperature gauge of the hood type potwash machine was inaccurate. The wash gauge stated temperatures between 158F and 160F. The wash tank temperature was 170F, measured with a thermometer from the wash tank.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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-Deck 6 Potwash
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Violation:
The temperature gauge of the sanitizing compartment in the three compartment sink was inaccurate. The sanitizing temperature gauge stated temperatures between 155F and 158F, and the temperature of the sanitizing compartment was measured to be between 175F and 177F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
26
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Site:
Galley-Lido Ice Machine
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Violation:
The lower ice cuber tray had a brown soil in the left corner. The machine was taken out of service to be cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Lido Hot Section
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Violation:
A gap was observed around the grease chute going to the grease pan housing for the grill, and old grease residue had accumulated in this gap.
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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-Deck 5 Hot Section
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Violation:
Old grease residue had accumulated in this grill gap, noted above.
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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.:
33
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Site:
Buffet-Hot Holding Units
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Violation:
The bulkhead behind the hot holding combination units was soiled with dust, and the deck underneath this equipment was soiled beyond a day's accumulation.
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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:
Buffet-Crew Mess Locker
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Violation:
The coving had recessed and was absent in some areas at the bulkhead/deck juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
34
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Site:
Galley-Lido Garde Manger
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Violation:
Dripping was observed from the deckhead mounted smoke detector. Staff reported this was likely due to a pipe leaking above the deckhead, and a work order was placed. No food or equipment was impacted.
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Recommendation:
Ensure 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-Crew Mess Dishwash
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Violation:
The drain for the dishwasher was clogged, and as a result grey water had collected on the deck. This was immediately corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Crew Mess Dishwash
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Violation:
The drain for the dishwasher was clogged, and as a result grey water had collected on the deck. This was immediately corrected.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Provisions-Frozen Vegetable Walk-in #4.11
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Violation:
The light intensity was less than 110 lux in the vegetable walk-in freezer.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Children Area-Pantry
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Violation:
The light intensity at the handwashing station was less than 220 lux. In addition, the light intensity around the ice dispenser was less than 110 lux.
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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. 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.:
37
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Site:
Provisions-Meat Freezer Walk-in 4.16
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Violation:
Condensate had formed on the deckhead and was observed dripping in at least three places. Staff reported this issue was due to the loading operations.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
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Site:
Buffet-Crew Mess Hot Service Line
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Violation:
The hot holding units holding foods on the self-service hot line produced excessive steam and condensate was observed on the sneeze shield above the food.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Lido Hot Section
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Violation:
Condensate had collected on the deckhead of the ventilation hood. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Buffet-Crew Mess Hot Service Line
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Violation:
One live house fly and one live fruit fly were observed.
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Recommendation:
Effectively control the presence of insects 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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