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Item No.:
*
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Site:
*General Comments-Shellstock
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Violation:
Ensure the person in charge is well versed in the process of obtaining, storing and maintaining shellstock tags and can demonstrate this to the inspector. The vessel currently keeps shellstock tags with the provisions master. These oysters are received frozen, thawed and then served all in one day during the cruise. The date on the shellstock tag indicated the 'day of issue' which is when the oysters are placed in the galley(s). This meets the public health requirement since the shellstock is all served the same day of issuance, however; crew should be able to tell the inspector that the shellstock tags are maintained after the last piece of food is consumed. This is the date from which the 90-day requirement should be counted from. Additionally, staff should ensure the tag is kept with the oysters (even in secondary container) in the galley until the last one is consumed.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Distribution Sample Line
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Violation:
The sample line did not have a sufficient air gap at the end of the line to drain pan juncture.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Bunkering Test
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Violation:
On January 18, 2019, bunkering took place from 15:30 to 21:00. Staff stated that during this time, the chart recorder notation pins stuck together, so the halogen and pH readings chart recorder was not functioning properly. During this time, it was noted on the chart recorder that manual tests were conducted every hour as directed; however, no log was produced detailing the hourly halogen readings.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Potable Water-Bunkering Closets Aft - Port and Starboard Sides
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Violation:
The potable water bunker manifolds in both bunkering closets were not unique and the same diameter as the technical water manifolds (2'). The inspector removed a potable water bunker cap and placed it onto the technical water manifold assembly.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Currently, an atmospheric vacuum breaker (AVB) was installed on the power washing hose; however, on this hose, a spray wash assembly was attached making this hose a continuous presses assembly making the (AVB) in adequate for this use.
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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-Potable Water Tank #2
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Violation:
The bell housing was missing from the Atmospheric Vacuum Breaker attached to the potable water tank sample cock.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Backflow Prevention Device
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Violation:
The backflow prevention device installed on the service line directly behind the combination oven (first one from left) was very corroded in and around the vents. Ensure that if the device is replaced, that the properly disinfected with 50 ppm for 4 hours.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The two drains for the main pool were missing two screws on each cover (4 total). It was noted that the support frame for each drain cover was missing a screw attachment assembly, so screws could not be inserted. Remediation began immediately.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. 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. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
There was no consumer advisory for the undercooked eggs at this station. There was a placard which depicted asterisks but the advisory itself was erroneously left off the bottom of the page. Staff corrected this immediately.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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 or 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-Dive-In
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Violation:
There was a container of mayonnaise which had been previously opened, that did not have a 7-day discard label on it. Crew discarded this right away.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
19
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Site:
Buffet-Sneeze Shields
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Violation:
Staff stated that the plated foods (omelets) were handed to the guests over the top of the sneeze guards which were installed horizontally with an exposed glass edge. These sneeze shields were recently installed but no edge guards were in place. The edge should be protected to prevent chipping and shatter.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-NY Pizza Area
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Violation:
The waiter station adjacent to NY Pizza had a wooden dish stand and a wooden soiled storage cart that were in disrepair. The wood on both the stand and cart was chipping and rough to the touch making both difficult to clean. Additionally, both the stand and the cart were soiled with more than a day's worth of accumulated food debris.
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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. 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
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Site:
Buffet-Portside Waiter Station
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Violation:
There was a bucket of sanitizing solution which was very clouded with dirt and dissolved debris. Crew removed the bucket immediately and put fresh sanitizer in it.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Pantry-Dive-In Pool Bar
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Violation:
The undercounter glass wash machine had an 'out of order' sign on it. The staff presented the inspector with information showing that the machine had gone out of service the morning of the inspection and that it would be repaired as soon as possible.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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:
Buffet-NY Pizza Area
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Violation:
An excessive amount of dishes were stored at the adjacent waiter station. These dishes were from the breakfast seating period. The inspection of this area took place at 12:45 in the afternoon.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Buffet-NY Pizza Area
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Violation:
At the adjacent waiter station, a sanitizing bucket had heavily soiled water and a soiled rag resting in the water. The bucket was used during the breakfast service period. Cleaning began immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Buffet-NY Pizza Area
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Violation:
The waiter station adjacent to NY Pizza had a wooden dish stand and a wooden soiled storage cart that were in disrepair. The wood on both the stand and cart was chipping and rough to the touch making both difficult to clean. Additionally, both the stand and the cart were soiled with more than a day's worth of accumulated food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Galley-Crew - Men's Toilet
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Violation:
The toilet door was not self-closing during the inspection. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Other-Garbage Room Cold Box
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Violation:
The deckhead and bulkhead had holes in many places making this area difficult to clean.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Galley-Transportation Elevators
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Violation:
The tracks in the elevator were heavily soiled with more than a days' worth of food and other debris. Crew responded immediately to clean the area.
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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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