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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air gaps for the mineralizer backwash discharge were not listed in the cross-connection control program.
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Recommendation:
Ensure that air-gaps are included in the listing.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Anti-Entrapment Drain Covers
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Violation:
Some of the suction fittings for the whirlpools did not appear to meet the ANSI/ASME standard for anti-entrapment. The few that did meet this standard were cracked around the edges. The whirlpools were closed and not operational. New covers meeting the standard were on board the vessel and will be installed.
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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.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Hydrapool
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Violation:
The monthly sand filter core sample was being done, but the results of the tests were not recorded.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
14
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Site:
Galley-Bakery
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Violation:
An employee had a goatee and was not wearing a proper restraint. This employee was observed handling food.
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Recommendation:
Ensure that food employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Food Service General-Time As A Public Health Control
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Violation:
Some of the food service outlet time control plans did not reflect the actual food service operations. For example, the hot food time control plan for the pizzeria had a flow chart for cold foods, the service times for the pizzeria were longer than 4 hours with no mention of discard labels on the plan.
The time control plan for the bell box stated "food served a la carte" were on time control. The description should be more specific.
The main galley pastry time control plan indicated a preparation process prior to placing foods out on time control. Per staff, there was no prepartaion prior to placing items out for service under time control.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request. Ensure that each food service outlet's time control plan accurately outlines the foods provided, any preparation time, discard lableling, etc.
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Item No.:
19
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Site:
Buffet-Portside Buffet
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Violation:
The sunflower and flax seeds were not located under a sneeze guard at the cereal station.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Starboard Beverage Station
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Violation:
There were individual 1/2 and 1/2 creamers inside a bowl of melted ice water.
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Recommendation:
Ensure that packaged food is not stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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Item No.:
20
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Site:
Buffet-Portside Aft Beverage Station
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Violation:
The length of the bulk milk container dispensing tube was longer than one inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Food Service General-Sealant
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Violation:
Per staff, Saratoga sealant and 3M DP190 sealant were used on food-contact surfaces (i.e. inside ice machines and on the back of the deli slicers). These sealants were not approved for food-contact surfaces.
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Recommendation:
Use only food grade approved sealants on food contact surfaces.
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Item No.:
20
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Site:
Galley-Ice Crusher
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Violation:
One of the barrel drum spikes was missing, exposing a threaded void space.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Port Hot Line
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Violation:
There was an open void in the technical space were the electrical lines passed through.
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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.
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Item No.:
21
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Site:
Galley-Oceanliners
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Violation:
The stainless streel trim pieces along the edge of the decorative tiles of the show galley work counter were damaged.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deep Fryers
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Violation:
There was excessive sealant below the work top on the upper front cover.
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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. Remove the excessive sealant.
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Item No.:
21
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Site:
Galley-Ice Machine G9FE273
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Violation:
The upper compartment cover gasket was torn and brittle.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Starboard Cereal Station
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Violation:
The countertop was cracked.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
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Site:
Buffet-Buffet Station Lights
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Violation:
The light covers at the buffet stations were loose and the sealant was peeling.
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Recommendation:
Secure the covers, remove the peeling sealant and reseal.
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Item No.:
21
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Site:
Buffet-Waffle/Sandwich Station
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Violation:
The drip pan housings for the grills had gaps making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Pizzeria
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Violation:
The coating on the heating bulbs was peeling.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Dining Rooms
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Violation:
The decorative wood surfaces of the wait stations were chipped and worn creating rough surfaces that are not easily cleanable.
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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.
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Item No.:
21
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Site:
Other-Pool Grill
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Violation:
The drip pan housings for the grills had gaps.
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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.
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Item No.:
21
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Site:
Food Service General-Bars
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Violation:
There was a soft material around the soda lines inside the soda cabinets.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The silverware racks were overpacked, impeding proper cleaning and sanitizing.
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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.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The rinse and final rinse curtains inside the dishwash machine were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
There was water dripping from the top of the clean end exit chute of the glasswash machine. No clean items were in the area at the time.
There was condensate collecting on the clean end exit chute air blower on the dishwash machine.
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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.
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Item No.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
The final rinse pressure gauge read 13 psi. The data plate indicated that the pressure should be 15-25 psi.
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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.
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Item No.:
24
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Site:
Galley-Starboard Dishwash
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Violation:
The final rinse temperature of the in-use flight-type dish machine was measured at 150F at the plate surface. This was corrected at the time of the inspection.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Bar-Cova Bar
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Violation:
The concentration of chlorine in the sanitize bucket was 1000 ppm. Per staff, this solution was used to sanitize hard surfaces inside the bar and pantry, then allowed to air dry.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Galley-Mini Galley
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Violation:
There was burnt food and sealant along the underside edge of the grills.
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Recommendation:
Ensure that 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.:
29
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Site:
Buffet-Waffe/Sandwich Station
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Violation:
There was no handwash station in this area. The closest handwash station was inside the pantry which was accessible through a closed door.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Buffet-Forward Buffet
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Violation:
There was no coving along the threshold at the galley.
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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).
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Item No.:
33
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Site:
Buffet-Starboard Beverage Station
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Violation:
The wood baseboard panel was warped at the beverage station.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Starboard Cereal Station
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Violation:
There was a gap along the edge of the glass picture on the bulkhead behind the cereal station.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Dining Rooms
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Violation:
The wait station deck junctures were not coved.
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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).
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Item No.:
33
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Site:
Food Service General-
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Violation:
The bulkhead/deck junctures were not coved. This was observed throughout the main galley.
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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).
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was missing/recessed grout, rough grout at the scupper/tile interfaces, and some cracked/broken tiles in the food preparation areas of the main galley, crew galley and lido galley.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Pantry-Pool Bar
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Violation:
There was a leak at the drain line under the glasswash machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Forward Beverage Station
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Violation:
There was an insufficient amount of light behind the clean glass racks.
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Recommendation:
Ensure that 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.
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Item No.:
36
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Site:
Galley-Pastry Wal-in Freezer
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Violation:
One deckhead mounted light was not working. This was repaired at the time of the inspection.
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Recommendation:
Repair the light to ensure that the light intensity is at least 220 Lux (20 foot candles) 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.:
37
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Site:
Galley-Starboard Dishwash
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Violation:
Excessive condensate was accumulating on the deckhead and dripping onto the deck below. No clean items were exposed to the dripping condensate.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Dishwash Area
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Violation:
A mop was stored with the wet mop head on the floor of the cleaning locker. This was corrected at the time of the inspection.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Buffet-Beverage Station
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Violation:
The ice/water, juice, and bulk milk dispensers were not in-use. Per staff, this is excess equipment.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
Maintainng unused items in this areas creates possible pest harborage sites. Remove the unused items.
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Item No.:
39
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Site:
Buffet-Forward Beverage Station
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Violation:
There were a few fruit flies near the ice/water dispenser.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
Incoming shipments and food were being routinely inspected for evidence of insects, rodents and other pests. However, shipments of other supplies were not.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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