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Item No.:
08
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Site:
Potable Water-
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Violation:
Several reduced pressure type backflow prevention devices had not been tested in the past year. A note of "not tested - no flow" was entered instead of test results. This included the international shore connections for fire.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines were not striped blue in the oasis pool machinery room and the crew whirlpool machinery room.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
13
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Site:
Other-Variance for Chef's Table
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Violation:
In reviewing the documentation for the variance for chef's table, the form signed by passengers participating in the chef's table program references agreement with outlined safety and public health procedures. In the submission to VSP, the agreement to be signed referred to safety and public health procedures in the passenger welcome letter. There was a passenger welcome letter provided for each person participating in this activity. The signature page should refer to the welcome letter.
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Recommendation:
Ensure that the operation of the chef's table program follows the procedures outlined in the approved variance.
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Item No.:
16
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Site:
Galley-Deck 6 - Time as a Public Health Control Plan
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Violation:
The posted time control plan for the main galley stated that temperature control was used for hot holding of potentially hazardous foods in soup kettles and bain maries, and that the foods stored there would move to time only control when placed on rotation. Staff stated that all foods in the these locations were on time control. Additionally, the plan stated that all refrigeration units were on time control when posted with a time only label, but the plan did not identify the specific refrigeration units on time control. Paper labels were taped to the time control refrigerators, but no permanent labels were affixed.
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Recommendation:
Ensure that the time as a public health control plan states which refrigeration units are on time control. Install a permanent label on these refrigeration units. Ensure that the time as a public health control plan reflects the operations in the galley.
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Item No.:
17
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Site:
Galley-Deck 6 - Fish Section
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Violation:
One hotel pan of cooked rice was stored inside walk-in refrigerator #6618 with a preparation date of 8 April. Staff stated that this was cooked onboard and cooled, but there was no entry for the cooling in the cooling log.
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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.
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Item No.:
17
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Site:
Galley-Deck 5 - Walk-in Blast Chiller #5621
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Violation:
There were two pans of roasted chicken and two pans of roasted duck in walk-in blast chiller #5621. The cooling log entries had a start time of 7:05 am. The inspector took food temperatures at 9:27 am and both foods had internal temperatures of 41 F. There was no 2 hour temperature recorded on the cooling log.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 - Port Dishwash
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Violation:
The upper final rinse spray nozzle 5th from the left was partially clogged on the flight-type dishwash machine. The machine was in active use.
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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-Deck 5 - Dishwash
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Violation:
The 2nd left upper arm final rinse spray nozzle was partially clogged. The machine was in active use.
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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.:
27
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Site:
Buffet-Horizon Court
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Violation:
The previously cleaned under side of the upper glass buffet top for nearly all the port and starboard island buffet counters were lightly soiled with what appeared to be food residue.
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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.:
28
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Site:
Buffet-Deck 5 - Staff Mess
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Violation:
The previously cleaned plates in the forward buffet counter holder were inverted and stacked wet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Horizon Court - Dishwash
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Violation:
The dishwash staff were actively working in the horizon court dishwash, which was filled with soiled items. When entering the area a staff member was observed washing a long-handled dust pan in the handwash sink. The pan portion was being rinsed out in the basin and large food particles were observed fully obstructing the basin drain when he left the area.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
34
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Site:
Galley-Deck 5 - Pot Wash
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Violation:
Two of the potable water pipes feeding the sanitizing sink were leaking continuously.
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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.:
39
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Site:
Galley-Horizon Court - Dishwash
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Violation:
Two fruit flies were observed flying around the dishwash area. The dishwash area was in active use.
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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.:
39
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Site:
Preparation Room-
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Violation:
Three to four fruit flies were observed on the deckhead and flying around the preparation room. The room was not in use at the time, but there were previously cleaned food-contact equipment pieces stored uncovered in the space. The ship was in active provisioning at the time of the inspection and the door to the preparation room leading to the provision corridor was open.
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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:
Preparation Room-
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Violation:
Three to four fruit flies were observed on the deckhead and flying around the preparation room. The room was not in use at the time, but there were previously cleaned food-contact equipment pieces stored uncovered throughout the space. The ship was in active provisioning at the time of the inspection and the door to the preparation room leading to the provision corridor was open.
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Recommendation:
Close the door to the preparation rooms while provisioning is in process or other activities where the ship's shell doors are open.
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