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Item No.:
03
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Site:
Potable Water-Bunkering & Production pH Levels
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Violation:
The pH levels during bunkering and production could not be adjusted.
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Recommendation:
Ensure the pH levels can be adjusted during bunkering and production.
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Item No.:
08
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Site:
Potable Water-Distillate & Permeate Water Lines
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Violation:
The distillate lines from the evaporators up to chlorination injection point were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). In addition, the permeate lines from the reverse osmosis system to the chlorine injection point were not striped blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The four aft whirlpools were on two combined systems with only two sample lines. According to the ship's documentation, this will be corrected by April 2013.
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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-Turnover Rates
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Violation:
Turnover rates were not calculated for the RWFs. This was noted on the previous inspection.
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Recommendation:
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; (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-Shepherd's Hook
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Violation:
The shepherd's hook for the swimming pool was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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Recommendation:
Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 5 cruises indicated a non-food worker who experienced an onset of AGE symptoms on 25 September 2012 at 1300 but reported to the medical center on 26 September 2012 at 0820. It was documented that this individual worked while having AGE symptoms.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure employees report to the medical center as soon as having their first AGE symptom.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
The person in charge of the in-board conveyor warewash machine in this area did not monitor that the employees were properly sanitizing the equipment and utensils. Workers were collecting the equipment and utensils that were not properly sanitized and putting them into the clean area while the inspector was testing the machine. This individual did not know there was a problem with the warewash machine until the inspector notified him.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
16
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Site:
Dining Room-Crew Mess
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Violation:
The time control plan for dinner indicated the set-up time was 1530 and the discard time was 2000. The plan did not indicate the food would be labeled with the discard time or otherwise marked to indicate the time 4 hours past the point in time when the food was removed from temperature control. According to the staff, the correct set-up time for dinner was 1800. This area was not in use during the inspection.
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Recommendation:
Ensure the time control plan correctly describes the discard time for the food service operation.
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Item No.:
16
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Site:
Galley-Consumer Advisories
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Violation:
There were consumer advisory signs at the lido buffet for all of the foods of animal origin that could be served raw or undercooked, but the signs did not include that the food could be served raw or undercooked.
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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 by one of the two following methods: (1) 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.:
19
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Site:
Other-Neptune Lounge
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|
Violation:
The upper cabinet to the right of the buffet had several bottles of liquor and cans of juice stored among binders of paperwork and office supplies.
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|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Dining Room-Petty Officer Mess
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|
Violation:
There was a pair of tongs inside the container of bread at the in-use buffet.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Port Ice Machine
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|
Violation:
There was peeling black insulation on the left side of the water bath inside the top compartment of the ice machine.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Ice Machine 551.98.01
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|
Violation:
The gasket was peeling in several areas on the inside of the lid against the cuber panel for the upper compartment of the ice machine.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Pantry-Deck 6 SP 17
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|
Violation:
In the upper compartment of the ice machine, there were slotted fasteners on the back panel and on the side of the cuber panel. One of the fasteners was corroded.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Starboard
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|
Violation:
There was peeling black insulation on the left side of the water bath inside the top compartment of the ice machine.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Hamburger Grill
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|
Violation:
The grease pan housing on the flat grill was partially sealed but still had a few cracks and crevices. This piece of equipment was scheduled to be replaced.
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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-Starboard Ice Machine
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|
Violation:
The lid for the bottom compartment of the ice machine did not close all the way on the outside of the machine.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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.:
22
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Site:
Galley-Warewashing
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|
Violation:
The in-board conveyor warewash machine was in use during the time of the inspection but there was no final rinse spray sanitizing the equipment and utensils in the machine. Workers were collecting the equipment and utensils and putting them into the clean area while the inspector was testing the machine. After much discussion with staff, the inspector re-evaluated the machine several minutes later in the same manner and there was still no final sanitizing rinse. The final sanitizing rinse manifold measured by the inspector on the outside of the machine with a wax crayon was at least 180°F. A technician identified that the final sanitizing rinse manifold inside the machine was loose and misaligned, causing it to not spray any water. The technician shut down the machine for repair. This was the only warewash machine in operation in the area.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
24
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|
Site:
Galley-Warewashing
|
|
Violation:
The food-contact surfaces of the equipment and utensils in the in-board conveyor warewash machine were not sanitized. Workers were taking the equipment and utensils and putting them into the clean area. The internal final sanitizing rinse manifold was loose and misaligned and was not spraying water. The machine was shut down for repair and all the equipment and utensils were cleaned and sanitized in a different area.
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|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
|
|
Site:
Galley-Ice Machine 551.98.01
|
|
Violation:
The inside of the lid against the cuber panel for the top compartment of the ice machine was soiled with a sticky residue and dirt.
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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
|
|
Site:
Galley-Glasswash Area
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|
Violation:
The bottom far right shelf in the stainless steel cabinet was soiled with dirt, dust, and food debris.
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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:
Pantry-Deck 6 SP 17
|
|
Violation:
The staff set the front panel of the upper compartment of the ice machine on the deck.
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|
Recommendation:
Do not place clean equipment on the deck.
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Item No.:
29
|
|
Site:
Galley-Port Aft Buffet
|
|
Violation:
The maximum temperature of the handwashing sink on the worker's side of the buffet was 70°F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
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Item No.:
33
|
|
Site:
Bar-Pool Bar
|
|
Violation:
There was a gap between the top of the coving tiles and the bottom of the first red cabinet to the right of the entrance.
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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
|
|
Site:
Galley-Fish Preparation Fridge #20
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|
Violation:
There was no coving at the bulkhead/deck juncture to the left of the freezer entrance.
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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.:
33
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|
Site:
Galley-Fish Preparation Freezer
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|
Violation:
The deck tiles were loose and broken under the evaporative condenser.
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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
|
|
Site:
Food Service General-Deck Tile Grout
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|
Violation:
There was missing and recessed deck grout throughout several areas including the corridor in the lido galley between the port and starboard juice bars and ice machines; the corridor between the fish prep and vegetable areas; the breakfast pantry in the main galley; the room service locker; the vegetable preparation room; and deck pantries SP17 on deck 6 and SP04 on deck 10. This was noted on the previous inspection.
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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
|
|
Site:
Galley-Bistro Port
|
|
Violation:
To the left of the handwashing sink, the grouting at the juncture between the bulkhead and the top of the coved deck tiles was crumbling into pieces. This was noted during the previous inspection.
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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
|
|
Site:
Buffet-Starboard Forward
|
|
Violation:
The lower corner of the worker side of the buffet between the undercounter cabinet and the bulkhead/deck juncture was wrapped in silver tape.
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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
|
|
Site:
Galley-Soup Section
|
|
Violation:
There was peeling sealant on the bulkhead to the left of the soup kettle.
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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.:
35
|
|
Site:
Galley-Breakfast Pantry Area
|
|
Violation:
The drain line from the handwashing sink outside of the breakfast area was too short, and soap suds and water pooled on the deck and around the scupper.
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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
|
|
Site:
Galley-Breakfast Pantry Area
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station.
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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
|
|
Site:
Galley-Starboard Juice Station
|
|
Violation:
The light intensity was less than 220 lux at the handwashing sink at the entrance of the starboard juice station and at the handwashing sink inside of the juice station.
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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
|
|
Site:
Buffet-Starboard
|
|
Violation:
The light intensity was less than 220 lux in front of the equipment to the left of the toasters on the worker's side of the buffet. This was noted during the last inspection.
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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
|
|
Site:
Buffet-Port
|
|
Violation:
The light intensity was less than 220 lux to the right of the toaster oven in front of all of the equipment on the worker side. This was noted during the last inspection.
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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
|
|
Site:
Galley-Port
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station at the entrance to the port buffet.
|
|
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
|
|
Site:
Galley-Port
|
|
Violation:
The light intensity was less than 220 lux in front of the equipment on the left line in the Entire Métier.
|
|
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
|
|
Site:
Food Service General-
|
|
Violation:
The light intensity behind and around counter-mounted and deck-mounted equipment was less than 110 lux in several food service areas throughout the ship. According to the ship's documentation, this will be corrected by April 2013.
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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
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
The light intensity was less than 220 lux at the dome and counter self-service buffets, and in front of the coffee machine.
|
|
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
|
|
Site:
Galley-Cold Room 22
|
|
Violation:
The light intensity was less than 110 lux throughout this cold room.
|
|
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.
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Item No.:
36
|
|
Site:
Galley-Fish Preparation Freezer
|
|
Violation:
The light intensity was less than 110 lux throughout the fish freezer.
|
|
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.
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Item No.:
37
|
|
Site:
Galley-Soup Section
|
|
Violation:
There was condensation collecting on the deckhead above the in-use soup kettle and on the bulkhead to the left of the soup kettle.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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