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Item No.:
08
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Site:
Potable Water-Cabins 901-914 and 1001-1012
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Violation:
There was some reconstruction in the above cabins that involved the bathroom facilities. In both the 900 and 1000 series cabins where changes occurred there were no backflow preventers installed on the flexible shower hoses. In addition, the hot tubs in the 1000 series cabins above were fitted with flexible spray hoses, but there was no hatch in the tub base so the water line could be inspected for leakage or changed, so we could not verify if a backflow preventer was ever installed for that flexible spray hose.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Painting
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Violation:
In the review of the recent potable water tank maintenance records, it was noted that when a tank inspection identified areas of corrosion or other coating repairs, the drying and curing were completed according to the chemco 500 technical data sheet description of 6-12 hours. This time period for full curing of the epoxy paint conflicts with the 48 hour period specified in the certification tests made to grant this product standard 61 approval for use in potable water tanks (ANSI/NSF). Staff will need to approach the manufacturer about this difference to ensure curing is done correctly.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Potable Water Production/Bunkering
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Violation:
The ship did not have any pH test records from either production or bunkering of potable water prior to January, 2016.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool and Whirlpool Spa - Turnover
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Violation:
Although the ship has developed turnover rates and posted bather loads on the signs at the pool and whirlpool spa, these calculations were not based on actual flow, but theoretical values from the pumps. There was no flow meter installed on either the pool or whirlpool spa piping system.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool and Whirlpool Spa - Monitoring
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Violation:
Staff monitor the pool and whirlpool spa pH and free chlorine levels manually, but there is no monitoring chart recorder or datalogger installed for either system.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool and Whirlpool Spa - Test Kit
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Violation:
There were no secondary standards for the pool and spa manual test kit to verify the accuracy. Staff provided evidence of the order placed for the secondary standards for two different test kits and both were set for delivery on the ships arrival in San Francisco in the next two weeks.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
16
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Site:
Bar-Pool Bar
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Violation:
The daily waffle service between 3:00 - 5:00 pm did not have a time control plan. The waffles were cooked on the bar counter. Two larges bowls of waffle batter and a mise en place set-up that had whipped cream did not have a time control discard label when the inspector arrived at 3:15 pm.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Cold Pantry
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Violation:
Four different types of cut lettuce were entered in the cooling log for 8 March with a starting time between 10:25 am and 10:32 am and an ending time between 10:30 and 10:35 am. The cooling method was listed as an ice bath, and the starting temperatures were between 10°C and 12°C and all four final temperatures were at 4°C. The inspector arrived in the arrive at 10:30 am for the inspection and did not see any cut lettuce being cooled, or any cut lettuce that had the appearance of just finishing the cooling process. However, four different types of cut lettuce were stored in the walk-in refrigerator with a production date of 7 March and had a corresponding cooling log entry on that date.
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Recommendation:
Ensure 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 form the date the food was placed in the cooling process.
Ensure 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. Recommend management review actual cooling practices and records more closely in this work area.
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Item No.:
19
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Site:
Buffet-Lido Port Cold Well 8.2.13
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Violation:
The two right cold wells on the employee side of the buffet line were not drained to a scupper. Condensate was observed on the underside bottom of the cold wells and dripping into the cabinet below and pooling to the deck.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
The dry store room was overpacked, with limited access to all areas. A few boxes of food and a bag of rice were stored on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Blast Chiller
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Violation:
The left blast chiller had been out of order for several days. Staff stated the replacement parts to repair the blast chiller had been ordered and were due to arrive in San Francisco.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Butcher
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Violation:
The red cutting board had several deep grooves on the surface, which made cleaning difficult.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Butcher
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Violation:
The meat grinder was not sealed to the counter top or raised a minimum of 4 inches (100 mm).
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Galley-Starboard
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Violation:
The left wok was cracked and damaged. Staff stated the repair parts had been ordered and were due to arrive in San Francisco.
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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-Port Coffee Station
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Violation:
The brown drain lines for the for the espresso machine were draped on the counter, which can make cleaning difficult.
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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:
Dining Room-Europa Port/Starboard Coffee Stations
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Violation:
The water supply lines and electrical wiring under the espresso machines at both coffee stations were draped on the counter, making cleaning difficult.
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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.:
23
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Site:
Galley-Crew Mess Serving Area
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Violation:
The wash temperature of the hood-type dishwash machine was measured at 138°F by the inspector, and the temperature gauge displayed a value of 60°C (140 °F). This machine was in-use during the inspection and the manufacturer's data plate specified a wash temperature of 150 °F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Ice Machines HB0322 and HB0323
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Violation:
The styrofoam insulation under the top ice chute on ice machine HB0322 was soiled with a black substance. The styrofoam insulation under both ice chutes on ice machine HB0323 was heavily soiled with a black substance. The removable plastic chute housing in the ice machines contacted this styrofoam surface below each ice chute.
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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:
Provisions-Dumb Waiter
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Violation:
The dumbwaiter, which is no longer used, had food debris around the back corners.
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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:
Galley-Potwash
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Violation:
The clean landing counter to the right of the mechanical potwash machine was disorganized. The counter was covered with small pots, pans, and skillets, many of which were piled on top of each other. Several pieces of equipment were stored upright on the counter and not inverted to self-drain.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Outdoor Grill
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Violation:
No waste receptacle was available at the employee handwash station.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Warewash
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Violation:
The penetration around a pipe in the deckhead technical hatch above the final rinse compartment of the dishwash machine was not sealed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Seal the penetration.
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Item No.:
33
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Site:
Buffet-Lido Port Outside Coffee Station
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Violation:
The penetrations around the water supply lines in the cabinet below the espresso machine were not sealed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Seal the penetration.
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Item No.:
33
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Site:
Galley-Port Ice Machine
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Violation:
The deckhead penetration around the potable water supply line to the ice machine was not sealed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Seal the penetration.
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Item No.:
36
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Site:
Galley-Port Ice Machine
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Violation:
The lighting intensity was less than 110 lux around and behind 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.:
36
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Site:
Galley-Blast Chillers and Combination Ovens
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Violation:
The light intensity behind and around the blast chillers and combination ovens was less than 110 lux.
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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.:
36
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Site:
Bar-Piano Bar
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Violation:
The light above the employee handwash station was turned on during service, resulting in a light intensity below 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Pantry-Piano Bar
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Violation:
The light intensity behind and around the ice machine was less than 110 lux.
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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.:
37
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Site:
Galley-Crew Mess Serving Area
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Violation:
Condensation was accumulating on the deckhead and bulkhead by the bain marie. Water droplets were formed on the deckhead exhaust vents above the back counter opposite the bain marie and on the deckhead exhaust vent between the bain marie and the back counter. No water was observed dripping and no food was impacted.
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Recommendation:
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.:
38
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Site:
Pantry-Havana
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Violation:
The cleaning locker was not labeled CLEANING MATERIALS ONLY.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Pantry-Pool Bar
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Violation:
One house fly was observed in the pantry.
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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-Crew Mess Serving Area
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Violation:
One house fly was observed in this area during 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:
Buffet-Starboard Buffet Line
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Violation:
A group of about 6 to 7 drain flies were around the deck drain in the far left technical cabinet on the employee side of the buffet.
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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.:
40
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Site:
Pantry-Pool Bar
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Violation:
The door to the pantry was pinned opened while the bar was in service. This bar was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Medical Wards and Europa Lounge
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Violation:
There was no sign posted in the dialysis ward room or ward room #1 to inform users to handle the door upon exit with a cloth or paper towel to open. In the Deck 4 Europa Lounge women's public toilet there was no handwashing sign posted at the starboard side handwashing stations advising handwashing. Staff provided and installed the needed signs in all three areas during the inspection.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Although there was repeated information identifying the non-chlorine cleaner/disinfectant chemical to use for surface treatment and the 1 to 16 dilution, there was no specification of what that meant in a part per million concentration. Recommend as well that the planners provide test strips to staff on the ship so the final mixed solution can be tested routinely to ensure the minimum concentration remains in the solution containers during use.
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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. Ensure concentration of prepared solution in parts per million (PPM) is provided along with the mixing dilution.
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