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Item No.:
08
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Site:
Galley-Colonnade
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Violation:
The backflow preventer in the hood cleaning cabinet was leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
Not all cross-connections in the cabins, including toilets, showers, and whirlpool tubs, had a match with the plumbing system component on the cross-connection list.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The plumbing system component was missing for several cross-connections indicated for engine spaces on the cross-connection list. Also, the cross-connection list did not include specific locations for the backflow prevention devices and air gaps.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air gap for the mineralizer drain line was not on the cross-connection list.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed air gaps on the high salinity discharge lines for the two evaporators inspected on 14 April 2012 by the staff chief engineer. Upon inspection, there were no air gaps, but there was a single check valve before the discharge outlet. It was unclear from the staff if the discharge outlet was above the water line and no drawings were provided.
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|
Recommendation:
Verify if the discharge outlet for the evaporators is above the water line or not. Install a reduced pressure assembly or an air gap on each high salinity discharge line for the evaporators if the discharge outlet is below the water line. Ensure the cross-connection list includes the type of backflow protection installed if necessary.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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|
Violation:
The distillate lines from evaporator #1 to the chlorine injection point were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). In addition, the distillate lines from evaporator #2 to the chlorine injection point were not striped or painted blue/gray/blue every 5 meters.
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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-Water Chemistry
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|
Violation:
The combined chlorine levels in the RWFs were not monitored.
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|
Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 Pool - Automated pH Monitoring
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|
Violation:
There were no recordings of pH levels since 22 September 2012 when the chart recorder pen stopped working and no manual measurements were performed by the staff.
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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. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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|
Violation:
The sample lines for the two whirlpools and the swimming pool on deck 8 were after the compensation tanks.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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|
Violation:
The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual. According to the documentation, this is expected to be corrected by December 2012.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
16
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|
Site:
Buffet-Colonnade
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|
Violation:
The undercounter refrigerator 506B at the cold island was labeled as being on time control, but was not identified on the time control plan. This item was noted on the previous inspection.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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|
Site:
Food Service General-Consumer Advisories
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|
Violation:
Cold smoked salmon could be served during breakfast and lunch and cold smoked trout could be served during lunch at the Colonnade buffet, but the signs only included a consumer advisory statement and did not indicate the specific foods and that they could be served undercooked. Foods of animal origin such as hamburgers, and cold smoked salmon and trout available on the buffet during lunch at the Patio Grill were not identified on signs and there was no statement indicating they could be served undercooked. Passengers could also order hamburgers cooked to order from their server, but there was no menu or sign describing this food item and that it could be served undercooked. On the Patio Grill dinner menu, the prawn cocktail was asterisked as needing a consumer advisory statement, but this item was pre-cooked. On the dinner menu in the main galley, the chilled shrimp cocktail, ceasar's salad, lobster thermidor, and two roasted chicken dishes were asterisked. On the lunch menu in the main galley, the crisp duck spring rolls were asterisked and hamburgers, cheeseburgers, grilled minute steak, and seared salmon that can be cooked to order had no asterisk linking them to the consumer advisory statement. Staff later presented a newly printed lunch menu for the main galley, but it was still not correct.
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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. (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 OR (2) 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.:
16
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|
Site:
Galley-Collonade
|
|
Violation:
The right hot holding cabinet across from the wooden wine cabinet was on the time control plan but was not physically labeled.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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|
Site:
Bar-Coffee Square
|
|
Violation:
The glass vitrine was on the time control plan but the compartment was not labeled.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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|
Site:
Bar-Coffee Bar
|
|
Violation:
There were three small pitchers of milk and cream on time control that were not labeled with the discard times. The service period was more than 4 hours and the set-up and discard times for these items were not indicated on the time control plan.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. 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.
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Item No.:
16
|
|
Site:
Galley-Patio Grill
|
|
Violation:
There were two hot holding units on the time control plan, but only the unit near the back worker counter was labeled.
|
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
17
|
|
Site:
Galley-Provisions
|
|
Violation:
The provision master gave the inspector a letter from the supplier in Denmark of fish products on board, but the letter did not state the specific products for smoked salmon and trout and did not provide the amount of time the products were frozen at 18 degrees Celsius.
|
|
Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
17
|
|
Site:
Galley-Cooling Log
|
|
Violation:
There was no cooling log for a large dish of mushroom quiche in the reach-in refrigerator on the hot line. The label on the quiche had a date range of October 7-11, 2012. The quiche was discarded.
|
|
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.
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Item No.:
19
|
|
Site:
Galley-Fruit Prep
|
|
Violation:
There was an insect light trap directly over the two compartment fruit preparation sink across from the deck-mounted mixer.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment.
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Item No.:
19
|
|
Site:
Provisions-Berry Fridge #8
|
|
Violation:
There were at least six packages of blueberries and raspberries that were stored under the evaporative condenser with condensate water dripping on top of the packages. The packages had holes in them and the fruit was directly contaminated. The berries were discarded.
|
|
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.
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|
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Item No.:
19
|
|
Site:
Provisions-Dry Store Room
|
|
Violation:
There was condensate water dripping from the right most evaporative cooler onto the same metal pallet that also contained four large boxes of bread. There was condensate water dripping from the left most evaporative cooler on the same metal pallet that also contained several containers of pastry jam.
|
|
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.
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|
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Item No.:
20
|
|
Site:
Galley-Colonnade
|
|
Violation:
There was corrosion on the upper splash panel of the right WMF Bistro machine.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
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Item No.:
21
|
|
Site:
Galley-Colonnade Wooden Wine Cabinet
|
|
Violation:
The third most left shelf was made of unfinished wood that was chipping, making cleaning difficult.
|
|
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
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
The plastic material used for the top of the metal trolley was peeling and underneath the plastic there was exposed raw wood, making cleaning difficult.
|
|
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. 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
|
|
Site:
Galley-Warewashing
|
|
Violation:
The left most spray nozzle in the upper final rinse manifold from the clean side of the machine did not have an effective spray pattern. The spray nozzle was repaired immediately.
|
|
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
|
|
Site:
Bar-Coffee Square
|
|
Violation:
The bucket of sanitizing solution on the worker side of the bar was less than 50 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
|
Site:
Galley-Colonnade Ice Machine
|
|
Violation:
The top of the inner most lid for the upper compartment of the ice machine had black residue in several areas. The lid was cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Warewashing
|
|
Violation:
A white storage container with approximately 20 clean soup spoons was soiled with several large brown crumbs on the far right clean storage rack. The container was removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
The shelf containing six clean induction heaters was soiled with a sticky residue and large pieces of food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Colonnade Wooden Wine Cabinet
|
|
Violation:
There were crumbs on the bottom right shelf containing several pieces of clean silverware and bar tools and approximately 10-15 linen napkins. There was also a sticky residue on the back panel of the shelf. The equipment and linens were removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Port Starboard Waiter Station
|
|
Violation:
A waitress placed a large soiled tray that was used to transport dirty dishes on top of an open drawer of clean silverware. Also, there was a dirty tray with brown liquid and food residue on top of the clean waiter station next to several clean dishes.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
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Item No.:
28
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
The person in charge of checking the clean dishes coming out of the in-use conveyor warewash machine was putting the clean dishes on a metal trolley that had pieces of a plastic coating and raw wood on top of the trolley.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
There were six clean induction heaters stored on a shelf with a sticky residue and large pieces of food debris. The equipment was removed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Colonnade Wooden Wine Cabinet
|
|
Violation:
A maintenance worker was repairing a hinge on the lower middle wooden cabinet directly over two large trays of silverware. There was dust and several wooden particles falling on the deck and in the area during the repair. The trays of silverware were removed to be cleaned and sanitized. This area was in-use during the inspection.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Colonnade Wooden Wine Cabinet
|
|
Violation:
There was a bottle of metal polish next to a container with several pieces of clean silverware and bar tools, and near approximately 10-15 linen napkins in the bottom right shelf. There were also crumbs on the shelf and a sticky residue on the back panel of the shelf. The equipment and linens were removed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Colonnade Warewashing
|
|
Violation:
The person in charge of collecting the clean dishes from the clean side of the in-use conveyor warewash machine was using a white terry cloth towel to dry the water from the dishes coming out of the machine.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Colonnade Ice Machine
|
|
Violation:
A maintenance worker set the lid for the upper compartment of the ice machine on the deck after he removed it.
|
|
Recommendation:
Do not place clean equipment on the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
Approximately 20 clean soup spoons were stored in a white container with several large brown crumbs on the far right clean storage rack. The container was removed.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Pantry 7.4.45
|
|
Violation:
Three used ice buckets with water and melted ice from passenger cabins were stored on the clean side of the counter. A clean glass was also present.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
30
|
|
Site:
Galley-Warewashing
|
|
Violation:
There were thin paper napkins in the paper towel dispenser at the handwashing sink near the clean end of the conveyor warewash machine. The napkins fell apart when you tried to dry your hands. This area was in-use during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Galley-Colonnade Wooden Wine Cabinet
|
|
Violation:
There was a bottle of metal polish next to a container with several pieces of clean silverware and bar tools, and near approximately 10-15 linen napkins in the bottom right shelf. The bottle was removed.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Patio Grill
|
|
Violation:
There was soft sealant used to seal a seam between a wooden shelf and the bulkhead to the left of the self-service buffet where bottles of water, linen napkins, and silverware were stored. Also, there was soft sealant used at the counter/deck juncture at the passenger self-service buffet.
|
|
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. Use a semi-hard or hard material to cove the counter/deck juncture.
|
|
|
Item No.:
33
|
|
Site:
Galley-Utensil Locker
|
|
Violation:
The deck was soiled with food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Colonnade
|
|
Violation:
The light intensity was less than 220 lux in front of the grill counter in the meat preparation area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Tilting kettles
|
|
Violation:
There was one large live house fly over four open tilting kettles filled with food.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Engine Changing Room
|
|
Violation:
There was a sign on the back of the toilet room door advising users to use a tissue to open the door, but the tissue dispenser was empty.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.
|
|
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: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP instructed staff to clean and disinfect handrails and other frequently touched surfaces in passenger and crew public areas every 2 hours when the cumulative proportion of cases of AGE among passengers or crew members was equal or greater than two percent.
|
|
Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
|
|