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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
There was no way to adjust pH during bunkering.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-
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Violation:
There was no backup halogen pump installed for the potable water distribution halogenation system.
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Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
07
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Site:
Potable Water-Tanks
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Violation:
The two potable water tanks shared common walls with the hull of the ship. A variance had not been submitted.
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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.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The tank maintenance records could not be found or inspected.
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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-Cross-Connection Control Program
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Violation:
There were no reduced pressure backflow prevention devices installed on the international shore connection for fire or the high fog system. In addition, the listing of backflow prevention devices did not include the devices installed on the hair wash sink in the spa or the devices installed on the cabin toilets. Also, there was no air gap list and the staff was unaware if they had air gaps protecting the potable water system. Backflow prevention devices were not installed on all of the cabin toilets.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: fire system; public toilets, urinals, and shower hoses; international fire and fire sprinkler water connections (install a reduced pressure assembly). 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-Tank Sample Cocks
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Violation:
The sample cocks for the port and starboard potable water tanks were not labeled.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
08
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Site:
Potable Water-Hose Locker
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Violation:
The ends of the potable water hoses were uncapped and not coupled together during storage.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
16
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Site:
Buffet-Crew & Passenger
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Violation:
Staff stated that the fried eggs served at the buffet lines are not fully cooked and no consumer advisory was placed at the buffet lines.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plan for hot foods was not specific to the foods on time control; it listed some food items along with the statement 'or all hot potentially hazardous foods'. The time control plan for cold foods did not list the food items on time control. In addition, these plans that applied to passenger and crew outlets had set-up and discard times for lunch, but lunch was not served to passengers.
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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.:
16
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Site:
Dining Room-Menus
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Violation:
The menus had consumer advisory statements, but all animal-derived foods had asterisks. Staff stated that most of the animal-derived foods, including chicken, were always prepared well done and never undercooked or raw.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
20
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Site:
Galley-Ice Machine 1
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Violation:
There were slotted fasteners on the ice thickness bracket over the cuber panel.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Food Service General-Food Thermometers
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Violation:
None of the staff in the cooking areas were equipped with tip-sensitive food thermometers.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
Several slotted fasteners were around the light cover inside the right convection oven.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Pantry
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Violation:
The empty undercounter refrigerator #2 was posted 'out of order'. The staff explained it had been in and out of service lately. At the end of the inspection, a crew member stated the refrigerator was working properly again.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Bar-Marbella
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Violation:
There were slotted fasteners in the food splash zone of the espresso machine near the steamers.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Bar-Marbella
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Violation:
The power cable and water tubing to the espresso machine were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten or support the power cable and water tubing above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Buffet-Beverage Station
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Violation:
The counter-mounted juice dispensing machine was elevated about 2 cm from the counter and could not be moved easily for cleaning.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs. 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-Pantry
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Violation:
The door handle of the middle undercounter refrigerator was loose, making it difficult to open and close the refrigerator.
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Recommendation:
Ensure nonfood 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.
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Item No.:
21
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Site:
Galley-Dishwash
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Violation:
Hot water lines next to the glasswash machine were covered with fraying fabric and tape, making it difficult to clean.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The only conveyor flight-type dishwash machine on the ship had been out of order for at least a year. Staff explained that they are waiting for spare parts.
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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.:
27
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Site:
Buffet-Beverage Station
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Violation:
The counter under the juice dispensing machine was soiled. The area was previously cleaned and not in operation at the time of the inspection.
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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-Pantry
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Violation:
The meat slicer was soiled with excessive grease deposits at the aluminum base.
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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.:
29
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Site:
Other-Garbage Area
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Violation:
The handwashing station of the garbage processing area at the car deck had no hot water connection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The deckhead was soiled with a dark material that appeared to be mold at the corner profile strips. In addition, the deck was soiled with dust and food debris under the deck stands.
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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-Dairy Walk-In Cooler
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Violation:
The deck was soiled with dust and food debris under the deck stands.
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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-
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Violation:
There were multiple seams and gaps all over the food areas on bulkheads and deckheads. In addition, there was missing and recessed deck tile grout in multiple food areas. Some of the areas had also broken tiles.
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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.:
36
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Site:
Galley-Combination Oven
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Violation:
The light intensity between the bulkhead and the far right combination oven 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:
Galley-Pantry
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Violation:
One deckhead light fixture above the food preparation area had no cover exposing the light tubes.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Galley-Cold Pantry
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Violation:
The light intensity over the food preparation counter was less than 220 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.
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Item No.:
36
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Site:
Galley-Dishwash
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Violation:
The light intensity in the dishwash area was less than 220 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.
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Item No.:
36
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Site:
Galley-Dishwash
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Violation:
The light intensity at the working area of the conveyor dishwashing machine was less than 220 lux. A deckhead light fixture was not working.
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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:
Bar-
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Violation:
One deckhead light fixture over the food handling area had no cover, exposing the light tubes.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Pantry-My Way
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Violation:
The light intensity between the ice machine and the bulkhead 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:
Provisions-Dairy Walk-In Cooler
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Violation:
There was pooled water from condensate in one of the deckhead light covers.
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Recommendation:
Ensure that condensate does not collect in deckhead light covers.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no record documenting inspection results of the garbage area.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The active surveillance log did not provide for actions taken or follow-up inspections.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
40
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Site:
Integrated Pest Management-Receiving Log
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Violation:
The ship's receiving log for pest inspections only documented inspections of loadings of food items. Staff stated that non-food items were not inspected for pests during loadings.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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