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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
There were a few dates in December where the calibration check for the analyzer-chart recorder was not done at the beginning of production. In addition, there were a couple of dates in December and end of November where the calibration check was not recorded.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The backflow prevention devices on the potable water lines for the hair sink were for noncontinuous pressure but the devices were under continuous pressure.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The mineralizer backwash discharge line and the technical water filling were both protected by air gaps but they were not listed on the program.
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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. 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-
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Violation:
There were two Watts NLF-9 backflow prevention devices installed on the deck 2 coffee station machines in the galley. These devices were for noncontinuous pressure but the devices were under continuous pressure. Staff stated that these would be replaced. The list of backflow prevention devices indicated that NLF-9 devices were installed in three other locations and the staff stated they would check these and replace if needed.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Pantry-3
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Violation:
The backflow prevention device on the potable water line to the ice machine was weeping continuously.
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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-Deck 4 Chemical Station
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Violation:
The backflow prevention device for the chemical station was not included on the cross-connection control program.
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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. 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.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Shock Halogenation
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Violation:
For two dates in December the shock halogenation was not recorded. In addition, only the initial free halogen residual was being recorded for the daily superchlorination.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
The plan stated that the sand filters in the pool would be backwashed after a fecal or vomit accident, but the vessel had only cartridge filters for the pool. The plan was corrected.
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Recommendation:
Ensure the plan indicates the correct type of filter and the correct procedure for that type of filter.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads and Turnover Rates
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Violation:
The bather loads and turnover rates were calculated using the manufacturer's pump rate instead of the flow rate from flow meters. Staff stated that they would be recalculated after flow meters were installed.
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Recommendation:
Calculate the bather loads and turnover rates using the flow meters and not the manufacturer's pump rate.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no flow meters installed. Staff stated that these would be installed in February 2013.
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Recommendation:
Install flow meters.
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Item No.:
10
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Site:
Recreational Water Facilities-High/Low Level Alarms
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Violation:
There were no high or low level alarms installed for the automated monitoring on the whirlpool spa or the pool. Staff stated that these would be installed in February 2013.
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Recommendation:
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.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans for the galley, deck 5 pantry/buffet, and crew mess included all of the set-up and discard times and the food on time control, but the plan did not describe the flow of food from temperature to placement on time control and discard or indicate the refrigerator or hot holding units on time control (such as the bains marie and cold wells). It was discussed that a statement on the time control plan indicating that food removed from temperature control and placed on time control would be discarded at the end of service and the location of foods on time control would be sufficient.
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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:
Galley-7-Day Discard Labels
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Violation:
Several pans of potentially hazardous food were labeled with day of the week stickers indicating the day of preparation instead of the day of discard or consumption. The chef was aware of this issue and had ordered new labels that would include the food item, the preparation date and the discard date.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
Two small dead flies were on the shelves next to food, and one dead fly was on top of a cardboard box of food. According to the staff, the area had been sprayed for flies the previous evening.
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Recommendation:
After spraying for pests, ensure all dead insects are removed and that they are not near or on food items.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The rubber gaskets on several of the glass jars of spices on the bulkhead shelves were cracked.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (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-Pantry
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Violation:
There was exposed insulation in the top of undercounter technical compartment for refrigerator #16.
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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.:
21
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Site:
Galley-Garbage Chute
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Violation:
A small piece or raw wood was attached behind the sliding lock on the outside frame of the chute door.
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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-5 Dishwash
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Violation:
There was no data plate on the hood-type dishwash machine.
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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: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (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.:
27
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Site:
Pantry-5 Hot
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Violation:
The drain collection pan for the bain marie was soiled.
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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-Bakery/Pastry
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Violation:
The back of the stack oven was soiled with a dark material. It appeared that this came from the air vent on the back of the oven.
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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.:
33
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Site:
Galley-Bakery/Pastry
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Violation:
The deckhead above the back of the stack oven was soiled. It appeared that this came from the air vent on the back of the oven.
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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
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Violation:
There appeared to be a small water leak in the bulkhead near the deck in the front corner under the shelving unit near the entrance door. Staff indicated that this was likely from condensation in the bulkhead.
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Recommendation:
Ensure condensation from the bulkhead does not leak into food storage areas.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
Dozens of dead small flies were on the deck, mostly under the storage racks. According to the staff, the area had been sprayed for flies the previous evening.
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Recommendation:
After spraying for pests, clean all areas with dead insects.
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Item No.:
33
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Site:
Buffet-Officer's Mess
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Violation:
There was no coving at the cabinet/bulkhead juncture for the cabinet located under the television. Condiments were stored in and on top of this cabinet.
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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:
Buffet-Crew Mess
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Violation:
There was no coving at the deck/cabinet juncture at the garbage station. The juncture was soiled with a wet, gray material.
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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. 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-Ice Machine
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Violation:
There was a gap around the bulkhead pipe penetration behind the ice machine.
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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
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Site:
Galley-Pantry
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Violation:
The deck in the back right corner under upright refrigerator #15 was rough and soiled.
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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. Do not use carpet in these areas. 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:
Pantry-5 Hot
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Violation:
There was missing and recessed deck grout in front of the grill.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
The faucets for the boiler and the utility sink were leaking. Work orders had already been submitted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Pantry-5 Hot
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Violation:
The light intensity around and behind the combination oven was less than 110 lux.
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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. 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:
Pantry-3
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Violation:
The light intensity behind the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) 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. 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-Bakery/Pastry
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Violation:
The light intensity behind the stack oven was less than 110 lux.
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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. 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:
Buffet-
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Violation:
The light intensity around the juice machine and behind the juice machine and the coffee machine was less than 110 lux.
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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. 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.:
39
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Site:
Galley-Hot Galley
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Violation:
There was one ant on the deck under the combination oven.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures for returning the vessel to normal operations after 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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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