|
|
|
Item No.:
02
|
|
Site:
Medical-Medical - Passenger Standard Questionnaires
|
|
Violation:
For the voyage ending 13 December 2008, the standard questionnaires for passenger acute gastroenteritis cases were not available during the inspection. According to the senior doctor, the documents were inadvertently packaged and sent to Princess Cruises Headquarters. The documents are being forwarded back to the ship.
|
|
Recommendation:
Ensure that the medical log, gastrointestinal illness log and the 72 hour self-administered questionnaires are maintained on the vessel for 12 months.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution System - Microbiological Monitoring
|
|
Violation:
Although the ship is collecting samples from the ships potable water system, there is an instruction specific to the locations to be used in the potable water log book (mirco test 1 instructions, sampling & testing no. 3) where the locations specified for samples to be collected from are:
Bridge Deck
Bell Box or Pantry
Main Galley
Potable Water Tank Currently Being Used
The potable water log record reveals that staff normally take samples from the bridge, bell box, main galley, and the potable water tank currently in use, and rarely do they change the sample locations from month to month as so specified in the VSP Operations Manual.
|
|
Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Plan
|
|
Violation:
The written listing of cross-connections had a number of locations where the type preventer was not filled-in, but the location described again. Some of the cross-connections listed only described a location, such as deck 11 passenger and crew cabins, but there was no notation of the component involved. The listing of NLF9 backflow preventers in beverage stations and pantries throughout the ship was incorrect, in that the N9 model was used in areas, while another model was used in some.
|
|
Recommendation:
Provide the backflow preventer type for all cross-connections listed in the written plan as well as the component where the cross-connection occurs. Correct the listing for beverage stations to include the backflow preventer installed.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 12 Bell Box and Horizon Court Beverage Stations
|
|
Violation:
An unvented backflow preventer was installed on the potable water line connection to the juice dispenser in the Bell Box Pantry, and another unvented backflow preventer was installed on the potable water feed line to the Foster Ice Maker/Dispenser and water dispenser in the Horizon Court beverage stations.
|
|
Recommendation:
Replace the unvented backflow preventers at juice and ice maker/dispensers with vented, continuous pressure model backflow preventers.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pools - suction fittings
|
|
Violation:
The two stainless steel suction fittings on the lower side walls of each of the 5 swimming pools are standard type covers and have no anti-entrapment design or other safety for entrapment.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court - Time Control Plan
|
|
Violation:
The posted time only as a public health control plan in the preparation area designated the undercounter reach-in refrigerator #4 to be on time control for milk holding. There was no label on the undercounter machine and there were 4 bag-in-box milks stored inside. Staff stated that they changed this refrigerator to temperature control.
|
|
Recommendation:
Modify the beverage time control plan to reflect the system being used onboard, particularly for milk both in storage and at the beverage stations.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court - Time Control Plan
|
|
Violation:
The posted time as a public health control plan stated that foods in refrigeration and warmers were on time control and would be so labeled in this area. Although this was true for foods stored in refrigerators and warming units, there was no mention of the potentially hazardous foods stored on preparation counters in the forward and aft preparation sections or the gazebo galley in the middle of the Horizon Court. Staff re-drafted the written plan and posted it during the inspection.
|
|
Recommendation:
Ensure the written time management plan includes all areas where time management alone will be used for food safety.
|
|
|
Item No.:
17
|
|
Site:
Galley-Steakhouse
|
|
Violation:
During the months of November and December 2008, the entries in the cooling logs for boiled potatoes, onion soup and lobster soup/bisque had two-hour cooling temperatures of 72-80 F without any notation of correcttive actions taken for proper cooling (e.g., reheating). The logs indicated that in all instances, personnel continued to cool for the addition 4-hours.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Soup Area
|
|
Violation:
The bottom panel of the portside, forward tilting kettle was separating, leaving a gap, making cleaning difficult. This was corrected.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The corrugated drain pipe in technical compartment of service line #1 was difficult to clean.
|
|
Recommendation:
Ensure that 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The latch to the bulk milk dispenser was missing.
|
|
Recommendation:
Replace the missing latch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Steakhouse
|
|
Violation:
Excess and peeling sealant was noted on some pieces of galley equipment. In some cases, the applied sealant was not smooth.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Steakhouse
|
|
Violation:
Gaps were noted around the grease discharge of the small ribbed grill.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 12 Bell Box - Beverage Station
|
|
Violation:
The beverage hoses and flexible metal conduit from the countertop machines were draped on the counter making cleaning difficult.
|
|
Recommendation:
Raise the beverage hoses and metal conduit above the counter a distance of 100 mm to make access for cleaning easier.
|
|
|
Item No.:
21
|
|
Site:
Bar-Promenade Bar and Lobby Bar
|
|
Violation:
There were holes present in the door frame entering the pantry from the front bar.
|
|
Recommendation:
Close or cap the open holes in the door frame.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Grill Section
|
|
Violation:
The hard plastic coating on the handles to the grease drain valves on the deep fat fryers had gaps where food debris could collect, making cleaning difficult.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Garde Manger
|
|
Violation:
The center reach-in refrigerator glass was cracked.
|
|
Recommendation:
Replace the cracked glass panel.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Potwash Area
|
|
Violation:
One large plastic bin stored on the clean storage rack had adhesive from a previous label, making cleaning difficult.
|
|
Recommendation:
Ensure that 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Fish Section
|
|
Violation:
The grease drain of the flat-top grill had gaps where food debris and grease could collect, making cleaning difficult. This is a repeat item from the last inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Grill Section
|
|
Violation:
The grease drain of the ribbed grill had gaps where food and grease could collect, making cleaning difficult. This is a repeat item from the previous inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash Area
|
|
Violation:
There were an excessive amount of pots and pans stored throughout the area.
|
|
Recommendation:
Ensure that drainboards, utensil 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash Area
|
|
Violation:
The potwash personnel were observed racking pans inside the mechanical potwasher in manner that did not provide an unobstructed spray to all of the pot surfaces.
|
|
Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Port/Forward Dishwash Area
|
|
Violation:
Two of the five upper final rinse spray nozzles on the in-use conveyor dishwasher were not spraying water. The final rinse was measured at 172 F at the plate surface. This was corrected.
|
|
Recommendation:
Ensure dishwashers are fully operational when in use.
|
|
|
Item No.:
22
|
|
Site:
Other-Bar, Trident Grill, and Pizzeria - Pantry
|
|
Violation:
The in-use rack-type dishwasher had a final, fresh hot-water sanitizing, rinse pressure of 30 psi, while the manufacturer specified a range of 15-25 psi.
|
|
Recommendation:
Ensure that pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pounds per square inch) or smaller and are accurate to 14 kilopascals ( 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Dishwash Area
|
|
Violation:
The mounted final rinse temperature gauge on the conveyor dishwasher read at least 215F during active use. There was also the sound of steam, as well as steam inside the machine, obscuring the visual inspection of the spray nozzles. The final rinse measured 171 at the plate surface.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Dishwash Area
|
|
Violation:
Some scaling was noted on the interior of the conveyor dishwasher.
|
|
Recommendation:
|
|
|
Item No.:
24
|
|
Site:
Galley-Officer Galley
|
|
Violation:
A sanitizer container had a halogen concentration which measured at greater than 200 ppm.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Horizon Court - Forward Preparation Area
|
|
Violation:
The previously cleaned juice dispenser in the forward preparation area had old juice debris stuck in the juice concentrate insert dispensing head. Staff cleaned these immediately.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Dishwash Area (Port/AFT)
|
|
Violation:
Four previously cleaned pasta dishes were found soiled and stored in the plate warmer.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Potwash Area
|
|
Violation:
A few of the pots and pans were found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The rear panel of the upper forward previously cleaned oven was soiled.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Potwash Area
|
|
Violation:
One previously cleaned large plastic bin was found soiled and stored on the clean storage rack. This was corrected.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Potwash Area
|
|
Violation:
One of the clean storage racks was soiled with a brownish material.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Grill Section
|
|
Violation:
The technical compartment of the starboard deep fat fryer was soiled with grease on the threads to the grease drain.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 12 Bell Box
|
|
Violation:
The top exterior surface of the 2 door cabinet in the bell box was soiled with metal debris, and the top of the toaster oven beside it was soiled with dust debris. Both were cleaned during the inspection.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Staff Mess (Cold Top #1)
|
|
Violation:
The techincal compartment had a large amount of ice accumulation on the refrigerant line.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The corrugated drain pipe in the technical compartment of service line #1 was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Steakhouse
|
|
Violation:
Brown standing water was noted between the ribbed grill and the small preparation counter.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 6 - Dishwash Area (Port/AFT)
|
|
Violation:
One of three soap dispensers was not dispensing hand soap, even though it was completely full. This was corrected.
|
|
Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Potwash Area
|
|
Violation:
A large amount of soap suds were found in the drain of the mechanical potwasher. This was due to the manual scrubbing of the pots and pans with soap without rinsing prior to placing the mechanical potwasher.
|
|
Recommendation:
Rinse excess soap from pots before placing inside potwasher. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Port/Forward Dishwash Area
|
|
Violation:
Two dishwash racks were stored directly on the deck. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Decks
|
|
Violation:
A small amount of recessed grout was noted between deck tiles in some sections of the galley, as well as along the edges of a few of the scuppers.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Potwash Area
|
|
Violation:
Condensate was noted on the inside of a light fixture attached to the deckhead. The condensate was observed dripping from the light fixture to the deck below.
|
|
Recommendation:
Clean condensate from light fixture.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court - Forward and Aft Preparation Areas
|
|
Violation:
The deckhead panels were loose and gaps were present throughout. There was exposed insulation fibers penetrating some of the panels over food counters. The deckhead panels were soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court - Forward and Aft Preparation Area & Gazebo
|
|
Violation:
The deck juncture with both the bulkheads and the counter foundations were not coved in the forward and aft preparation areas as well as within the gazebo galley of the Horizon Court.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Other-Pizzeria
|
|
Violation:
There was dust soil present on the deckhead over the handwashing station in the pizzeria.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Pastry Service Area
|
|
Violation:
A loose profile strip was noted on the bulkhead.
|
|
Recommendation:
Repair the loose profile strip.
|
|
|
Item No.:
33
|
|
Site:
Bar-Promenade Bar
|
|
Violation:
The deck to bulkhead and deck to counter foundation were not coved in the bar.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Galley-Crew Galley Entrance
|
|
Violation:
The door frame to this area had open channels which could become a breeding site for insects.
|
|
Recommendation:
Seal open channels in door frame with an inverted nipple recess.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The bulkhead adjacent to the bain marie was damaged. There was also damaged molding at the base of the bulkhead.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Provisions - Bulkheads and Deckheads
|
|
Violation:
Loose, peeling sealant was noted on some of the bulkheads and deckheads in the provisions area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 12 Galley - Potwash
|
|
Violation:
There was a water leak from the corner of the deckhead fire sprinkler branch test outlet panel. This panel was near the potwash machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court - Forward and Aft Preparation Area & Gazebo
|
|
Violation:
The newly installed beverage stations along the horizon court dining room areas had less than the minimum 220 lux (20 foot candles) of artificial light over the back side of the hot beverage dispensing equipment. Evaluate the entire counter as well for this minimum light level as spot lights were used here and do not cover a wide area.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Meat Walk-in Refrigerator
|
|
Violation:
One of the sets of flourescent lights were blown out.
|
|
Recommendation:
Replace blown light bulbs.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Poultry Walk-in Refrigerator
|
|
Violation:
One of the flourescent lights was blown out.
|
|
Recommendation:
Replace blown light bulbs.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There was one live filth fly in this area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
One live drain fly was noted in this area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Two live drain flies were noted in this area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
One live fruit fly and one live filth fly were noted in the front bar area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 12 Bell Box - Beverage Station
|
|
Violation:
One live fruit fly was noted near the juice and coffee dispensers.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Garde Manger
|
|
Violation:
One live fruit fly was noted in this area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Ice Machine
|
|
Violation:
On live fruit fly was noted on the deckhead in this area.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|