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Item No.:
*
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Site:
Potable Water-Cross-Connection Log
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Violation:
There were a number of backflow preventers listed as Watts 88 model. Upon review in the lazarette this type is a hose-bibb backflow preventer model Watts S8.
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Recommendation:
Edit the backflow preventer listing with the correct model preventer.
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Item No.:
06
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Site:
Potable Water-Distribution System - Microbiological Analysis
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Violation:
Staff were not collecting 4 potable water samples from the ship every month for microbiological analysis, and there were areas like the galley faucet which were chosen as one of the samples repeated from the previous month, and the monthly locations should be random.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Lazarette
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Violation:
There was a non-continuous pressure model backflow preventer attached to a deck wash tap in the lazarette which was used to connect a hose with a spray nozzle on the end. This places the backflow preventer between two valves.
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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-Pulper
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Violation:
There was no backflow prevention device between the potable water connection and the pulper. Also, there was no backflow prevention method listed for this plumbing connection on the cross-connection log.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
17
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Site:
Galley-Parasite Destruction
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Violation:
The wild, cold smoked salmon provided in a ready to eat form was received frozen and stored frozen on board according to the staff. Since the last inspection, there was documentation provided on this product from the manufacturer stating the fish was held and stored to HACCP standards along with the Julian codes for each product, but the documentation did not specifically state the temperature and time the product was held at to ensure any potential parasites were killed.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (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.:
18
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Site:
Galley-Upright Refrigerator
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Violation:
There was one container of raw shell eggs stored on top of a box of pasteurized egg.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Sugar Container
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Violation:
The handle for this container was stored in the sugar.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Provisions-Dry Storage Room
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Violation:
There were a few bags of quinoa stored under a ventilation pipe and partially open deckhead panel that was damaged and difficult to clean to the left of the upright freezer.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Provisions-Dry Storage Room
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Violation:
Food was stored to the right of the upright refrigerator under a partially open deckhead panel exposing wires and pipes.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Main Ice Machine
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Violation:
There were two slotted screws in the left side of the ice bin.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Buffet-Beverage Station Ice and Water Dispenser
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Violation:
The inside of the ice spout was corroded.
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Recommendation:
Repair or replace the ice spout.
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Item No.:
20
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Site:
Bar-Ice Machine
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Violation:
There were two slotted fasteners in the left side of the ice bin.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
21
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Site:
Galley-Hot Galley
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Violation:
There was a wide and deep 1 inch channel for the Lange range grease pan housings that were difficult to access and clean. According to staff, there are plans to correct this problem during dry dock this year. This was written on the previous inspection.
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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:
Buffet-Main Beverage Station
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Violation:
There were several open pipe penetrations in the right side of the technical compartment under the coffee machines going into a void space.
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Recommendation:
Profile closed the gaps present at pipe penetrations.
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Item No.:
26
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Site:
Bar-Ice Machine
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Violation:
There was a layer of dirt and what appeared to be pink mold on the upper left corner, lower right corner and above the cuber panel.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Beverage Station Ice and Water Dispenser
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Violation:
The inside of the ice and water spouts were soiled with a black residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Main Ice Machine
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Violation:
There was a layer of brown dirt residue and what appeared to be pink mold at the top upper left corner and above the ice cuber panel.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Knife Rack
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Violation:
There was food debris on the blades of two previously cleaned knifes.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Clean Storage
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Violation:
There was one previously cleaned white plate soiled with yellow food debris in the center storage drawer behind the waiter pick-up window.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The Lang range grease pan housing was soiled throughout with old grease residue. This was written on the previous inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Dining Room-Main
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Violation:
The lower two left most shelves and the lower right shelf below the front of the salad bar were soiled with food residue in several areas. Clean table linens were stored on these shelves.
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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:
Dining Room-Main Beverage Station
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Violation:
The lower most right corner cabinet was soiled with dirt and dust 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.:
27
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Site:
Dining Room-Main
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Violation:
There was dust and raw wood residue on some of the water pipes and electrical components in the technical compartment under the coffee machines on the beverage station.
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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:
Provisions-Dry Storage Room
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Violation:
The right outside was soiled with a heavy layer of dust and dirt residue.
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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:
Bar-Clean Plates
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Violation:
There were four stacks of clean white plates stored on the front bar counter that were not covered or inverted.
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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.:
28
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Site:
Dining Room-Main
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Violation:
Clean table linens were stored in the front lower two left most shelves and the front lower right shelf below the salad bar and the shelves were soiled with food residue in several areas.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Bar-Drain Lines
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Violation:
The drain lines for the espresso machine and the soda gun drained into 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.:
33
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Site:
Provisions-Dry Storage Room
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Violation:
A deckhead panel above a rack with food and equipment to the right of the upright refrigerator was partially open exposing wires and pipes above this area. The panel was also damaged, making it difficult to clean.
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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:
Provisions-Dry Storage Room
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Violation:
There were several small holes in the bulkhead behind the food storage rack to the left of the upright freezer.
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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:
Bar-
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Violation:
There were several large holes in the bulkhead in the technical compartment to the right of 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:
Provisions-Dry Storage Room
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Violation:
There were a few bags of quinoa stored under a ventilation pipe and partially open deckhead panel that was damaged and difficult to clean to the left of the upright freezer. The quinoa was removed.
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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:
Buffet-Main Beverage Station
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Violation:
There was one open pipe penetrations for the drain line in the back of the technical compartment under the coffee machine into the bulkhead.
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Recommendation:
Profile closed the gaps present at pipe penetrations.
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Item No.:
33
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Site:
Dining Room-Main
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Violation:
There was carpet in front of the long waiter pick-up station, the self-service beverage station, and the buffet. The carpet was soiled with food residue and dirt debris in a few areas. Also, the equipment/deck juncture was coved around the perimeter of the buffet, but there were a few seams and gaps along the coving juncture.
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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. Repair damaged or missing coving.
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Item No.:
33
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Site:
Dining Room-Main
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Violation:
There were two long open channels between the deck and the bulkhead at the most right bottom corner of the waiter pick-up window and at the most left lower corner of the self-service beverage station. The channels were heavily soiled with dirt, dust, and food residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Buffet-Beverage Station
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Violation:
There was no coving at the equipment/deck juncture. the carpet was torn in a few areas along this juncture. This area was not 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.
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Item No.:
36
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Site:
Bar-Lighting
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Violation:
The three lights above the worker area of the bar were not shatter resistant or shielded.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Main Beverage Station
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Violation:
The light intensity was less than 220 lux along the self-service beverage 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
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Site:
Galley-Walk-in Freezer
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Violation:
The light intensity was less than 110 lux in some areas of the freezer, especially in the forward area.
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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.:
40
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Site:
Integrated Pest Management-MSDS
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Violation:
The list of pesticides used in the pest control binder did not list all the pesticides recorded in the master MSDS database. Specifically Bengal Pyrethrin Roach Spray was listed in the MSDS database but not on the pest control chemical list in the pest control binder.
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Recommendation:
Ensure the vessel's IPM Plan includes a record of pesticides used to control pests and vectors. Ensure that the record includes all pesticides currently onboard the vessel and those used in the previous 12 months.
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Item No.:
40
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Site:
Integrated Pest Management-Pest Management Log
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Violation:
There was a confusing log entry on 4/9/13 stating all 900 level traps were replaced after fumigation and deep clean. Staff had no other record indicating a fumigation took place on this date. This was the first reference made about replacing these traps since the previous fumigation (4/2011) and It appears the person completing the log referenced that fumigation in the description.
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Recommendation:
Staff must ensure the pest control logs are filled out correctly. All pesticide applications must be documented and recorded.
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Item No.:
43
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Site:
Housekeeping-Shower head disinfection log
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Violation:
The shower head disinfection log stated the required disinfection as 50-200ppm for 5 minutes. The lower end of this concentration range will not achieve the required contact value of 600. The log must specifically state a concentration and time that will achieve the required contact value of 600. For example a concentration or 100ppm for 6 minutes will achieve a CT of 600 (100ppm X 6 min = 600).
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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