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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
On some occasions since the last inspection, the records did not indicate the free halogen residual was at least 2.0 ppm within 30 minutes of the start of potable water production.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The permeate line from the reverse osmosis unit to the mineralizer was not striped in accordance with ISO 14726 (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-Secondary Standards
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Violation:
There were no secondary standards onboard to verify the operation of the new test kit to monitor water chemistry in the recreational water facilities. Staff showed a purchase order that stated the secondary standards were delivered to the port in the Dominican Republic awaiting the ship's arrival on 17 November.
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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.:
10
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Site:
Recreational Water Facilities-Swimming Pool Drain Covers
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Violation:
It could not be determined if the required information was stamped on the swimming pool drain covers. There were no spare drain covers onboard and the pools were full of water. Also, there was no documentation available from the manufacturer stating the required information. Staff showed a purchase order that stated spare drain covers were to be delivered on 12 October, but they had not yet arrived.
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Recommendation:
Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation.
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Item No.:
13
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Site:
Galley-Vegetable Preparation
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Violation:
There were several heads of cabbage on the counter and on deck stands that were cut by crew members and had an internal temperature of 61F as measured by the inspector's thermometer. During the inspection, the crew, including the person in charge of this area, did not appear concerned about the cabbage being out of temperature and was not aware that it needed to be held at 41F unless it was being prepared, cooled, cooked, or on time control. According to the staff, the machine cutting the cabbages broke approximately one hour ago. The inspector had staff immediately refrigerate the cut cabbages and the machine was repaired.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: disease or medical condition that may cause foodborne disease; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness.
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Item No.:
14
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Site:
Galley-A La Cart Hot Line
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Violation:
A food worker was not wearing a hair restraint while stirring pots and pans on the hot line.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Market Restaurant
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Violation:
The time control plan during port days stated the set-up time was 0700 and the discard time was 1000 during the breakfast service. During the inspection, the buffet was open until 1030, but this was not indicated on the plan. No food items were impacted.
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Recommendation:
Ensure the time control plan includes the set-up and discard times of the entire breakfast service period during port days.
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Item No.:
16
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Site:
Galley-Vegetable Preparation
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Violation:
There were several heads of green and red cabbage in several plastic containers on the counter and on deck stands that were cut by crew members and the internal temperature of the cabbage as measured by the inspector's thermometer was 61F. According to the staff, the machine cutting the cabbages broke approximately one hour ago. The cabbages were placed in the walk-in refrigerator.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Calypso Port
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Violation:
The time control plan was posted in the galley near the starboard buffet line.
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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:
Buffet-Calypso Port
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Violation:
There were no consumer advisory signs posted for the foods of animal origin that were served raw or undercooked such as eggs and cold smoked salmon.
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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:
Buffet-Calypso Port
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Violation:
There was no serving utensil for the container of granola.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Galley-Calypso Pizza Station
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Violation:
The juncture between the top shelf above the two compartment oven and the bulkhead was peeling in several areas.
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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:
Pantry-Calypso Warewashing
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Violation:
The temperature gauges for the pre-wash and the final rinse on the conveyor warewash machine were not readable due to water droplets and stains inside of the gauges.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Food Service General-Warewashing Machines
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Violation:
The data plates on all of the rack conveyor warewash machines stated the speed in racks per hour and approximate times for one or two 'arrows'. During the last inspection all of the data plates stated the conveyor speed in racks per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Pantry-Calypso Warewashing
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Violation:
The pressure gauge for the glasswash machine was hard to read because of water droplets and stains inside of the gauge.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-A La Cart Warewashing
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Violation:
The temperature gauge for the wash compartment of the conveyor warewash machine indicated 0F while the machine was running, but the wash compartment was 160F as measured by the inspector's thermometer.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Calypso Warewashing
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Violation:
There was hardly any water coming from the final rinse spray nozzles in the in-use conveyor warewash machine, creating an ineffective spray pattern.
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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:
Pantry-Calypso Warewashing
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Violation:
The temperature of the final rinse manifold in the in-use conveyor warewash machine was less than 180F measured twice by the inspector using an irreversible temperature label on the manifold. Also, there was hardly any water coming from the final rinse spray nozzles. Crew members were putting the dishes into clean storage. The machine was stopped and the dishes were washed and sanitized in another warewash machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines.
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Item No.:
26
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Site:
Bar-Anytime Bar
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Violation:
The inside of the draft beer tap was soiled with a thick white residue. This bar was in operation during the inspection.
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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.:
28
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Site:
Buffet-Calypso Port and Starboard
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Violation:
There were three sets of cutlery out for self-service above three separate small open buffet areas where the food contact portion of the butter knifes was not protected.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Pantry-Calypso
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Violation:
There were two large shelves of clean wine carafes that were not covered or inverted. The carafes were in a narrow corridor that crew were using to pass food and equipment from the pantry to the port buffet area.
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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.:
29
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Site:
Buffet-Market Restaurant Appetizer Station
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Violation:
A large decorative plastic ham was stored at the handwashing sink. The ham was removed.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Pantry-Deck 6 Aft/Starboard
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Violation:
A cabin steward was observed emptying a red wash bucket in the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Market Restaurant Appetizer Station
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Violation:
The soap dispenser for the handwashing sink was broken.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Pantry-Calypso Warewashing
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Violation:
The deck tiles in front of the clean side of the conveyor warewash machine were broken and had several rust spots.
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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.:
36
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Site:
Food Service General-Light Intensity
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Violation:
The light intensity behind and around several combination ovens was less than 110 lux. This was noted on the previous inspection. Documentation provided by the ship indicated the light would be corrected during the April 2013 dry dock.
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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-Calypso Pizza Station
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Violation:
The light intensity was less than 220 lux in some areas of the preparation counter. This was noted on the previous inspection. According to documentation provided by the ship, the lighting will be corrected during the April 2013 dry dock.
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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:
Buffet-Crew Mess
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Violation:
The light intensity was less than 220 lux in front of the salad bar and dessert 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.:
38
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Site:
Buffet-Market Restaurant Appetizer Station
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Violation:
A pair of worn shoes and socks were stored on the deck on the worker's side of the buffet counter. The buffet was open during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
There were two large live flies above the preparation table during active food preparation.
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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-Butcher
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Violation:
There was one live large fly during active food preparation.
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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:
Integrated Pest Management-Follow-Up Inspections
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Violation:
The active surveillance logs did not indicate that follow-up inspections were conducted when pests were found.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
According to the OPRP during level red, chlorine was used for disinfecting the galleys between 200 and 500 ppm. Also, neither the OPRP nor the manufacturer's instructions included a contact time for the chlorine or the Hexaquart Plus disinfectants used during an outbreak.
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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 no more than 200 ppm chlorine is used in food areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures to protect the passengers from respiratory and dermal exposures to disinfectants. This was noted on the previous inspection.
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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: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not have procedures for informing current passenger and crew members of an outbreak or those embarking the vessel following an outbreak voyage. During the last inspection, the OPRP did not include procedures for informing passengers embarking the vessel following an outbreak voyage.
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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: (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.
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Item No.:
42
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Site:
Children Area-Toilet Rooms
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Violation:
There was more than 22 inches above the step stool to the handwashing sink in both of the children's toilet rooms
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
42
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Site:
Children Area-Toilet Rooms
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Violation:
The maximum water temperature for the handwashing station in both of the children's toilet rooms was greater than 125F measured by the inspector's thermometer. During the last inspection one of the toilet room's had a water temperature measured at 133F by the inspector's thermometer.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
43
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Site:
Ventilation-Condensation Collection Pans
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Violation:
Not all of the condensation collection pans were accessible for inspection, maintenance, and cleaning.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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