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Item No.:
08
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Site:
Potable Water-
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Violation:
The test results showing the pressure differences on both sides of the valves were not recorded for all testable backflow devices. A few tests were conducted by an outside contracted, however the list did not contain each testable device onboard the vessel.
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Recommendation:
Record pressure differentials for testable backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Engine Control Room
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Violation:
It was unclear if a backflow protection device was located on the coffee machine.
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Recommendation:
Install an appropriate backflow prevention device on the coffee machine.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool
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Violation:
The backwashing of the spa pool was not documented. Staff stated that the spa pool was backwashed daily, however the log states that the filters will be "washed as recommended by the manufacturer" and does not specify how often.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
According to a email letter from NCL Corporate staff, the media sand filters for the whirlpools were to be changed "once per year". The maintenance of these units was documented in the Amos system and noted that the next change for all whirlpool media sand filters was due July 2007. The last time the media was changed was July 2006.
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Recommendation:
Ensure sand filters are changed every 6 months.
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Item No.:
16
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Site:
Galley-Main Galley - Dk 6 - Pantry Walk-in Refrigerator No. 1
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Violation:
A container of sliced ham was found with an internal product temperature of 49°F. The item was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Provisions-Provisions - Frozen Vegetable Walk-in Refrigerator
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Violation:
Ice accumulation was noted on the exterior of several boxes of food. All boxes were intact.
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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:
Preparation Room-Preparation Room - Vegetable Preparation
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Violation:
Peeling sealant was noted on the backplate of the tabletop meat slicer.
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Recommendation:
Remove peeling sealant.
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Item No.:
21
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Site:
Galley-Crew Galley
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Violation:
The latch handle to the undercounter warmer was missing. The handle to the undercounter storage cabinet was loose, leaving a gap where food and debris could collect, making cleaning difficult.
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Recommendation:
Repair the latche to the undercounter warmer. Tighten the loose handle to the undercounter storage cabinet.
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Item No.:
22
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Site:
Galley-
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Violation:
The pressure gauge on the flight type dishwash machine measured 11-12 PSI. The data plate recommended 15-25 PSI.
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Recommendation:
Ensure final rinse pressures are between 15-25 psi.
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Item No.:
22
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Site:
Galley-Crew Galley - Potwash
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Violation:
The mounted final rinse temperature gauge on the mechanical potwash registered 220°F. The measured temperature at the pot surface was 178°F. The mounted final rinse gauge appears out of calibration.
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Recommendation:
Repair the defective gauge.
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Item No.:
22
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Site:
Galley-Blue Lagoon Galley
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Violation:
The dataplate on the dishwash unit was worn and unreadable.
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Recommendation:
Obtain a new dataplate for this machine.
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Item No.:
22
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Site:
Pantry-La Cafe Pantry
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Violation:
For the week of 12/10 to 12/16, the dishwash final rinse temperatures were recorded at between 150-158°F for each reading for the entire week. There was no notation that the dishwasher was not operating correctly. It appeared that the temperatures were not recorded correctly. It appeared that the same person was recording the readings.
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Recommendation:
Educate employees on the proper reading of the thermometers when testing warewashing equipment.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash Area
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Violation:
The glasswash machine was posted out of order.
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Recommendation:
Repair the glasswasher.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash Area
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Violation:
The mounted final rinse temperature gauge registered 200°F on the in-use conveyor dishwash machine. The plate surface temperature was measured at 166°F. There was no steam or erratic spray pattern noted in the final rinse compartment. The mounted final rinse temperature gauge appears out of calibration.
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Recommendation:
Repair the defective gauge.
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Item No.:
24
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Site:
Preparation Room-Preparation Room - Bakery/Pastry
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Violation:
A sanitizer container was tested well in excess of 200 ppm. The area was in active use at the time of the inspection.
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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.:
24
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Site:
Galley-Starboard Side Buffet
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Violation:
The sanitizing solution for the three bucket system was measured at greater than 200 PPM. Staff was observed wiping the buffet line with this solution. This was corrected during the inspection.
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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.:
24
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Site:
Galley-Room Service Deck 4
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Violation:
The sanitizing solution for the three bucket system was measured at greater than 200 PPM. Staff stated that this area is sanitized every three hours with 1,000 PPM Chlorine solution during cruises with elevated GI cases. This area was not rinsed and re-sanitized with 50-200 PPM solution after the 1000 PPM was applied. According to the staff, 1000 PPM Chlorine is to be used in food preparation areas during cruises with elevated GI cases. A letter from the Director of Public Health was later provided stating that a maximum of 200 PPM is to be used in food contact areas.
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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.:
26
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Site:
Other-Pantry -Windows Restaurant
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Violation:
Some previously cleaned utensils and plates were found soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Provisions-Provisions - Deck 4 Corridor
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Violation:
The handwash station was posted out of order. This item was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
30
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Site:
Provisions-Provisions - Deck 3 Corridor
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Violation:
The handwash station was posted out of order. This item was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Preparation Room-Preparation Room - Butcher Shop
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Violation:
A loose profile strip was noted on the bulkhead near the meat grinder.
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Recommendation:
Repair the loose profile strip.
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Item No.:
33
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Site:
Galley-Crew Galley
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Violation:
Holes were noted in the bulkhead near the chemical dispenser unit.
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Recommendation:
Seal holes in bulkhead.
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Item No.:
33
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Site:
Other-Pantry -Garden Room Restaurant
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Violation:
The deck material by the handwash station was torn/damaged.
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Recommendation:
Repair the damaged deck.
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Item No.:
34
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Site:
Other-Pantry -Garden Room Restaurant
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Violation:
A potable water leak was noted at the coffee 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.:
34
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Site:
Galley-Cagney Galley
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Violation:
A potable water leak was noted at the faucet to the pulper. Water was noted pooling on the countertop.
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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.:
37
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Site:
Galley-Crew Galley - Dishwash Area
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Violation:
A large amount of condensate was noted on the deckhead of both the clean and dirty sides of the dishwasher. This is a repeat item from the previous inspection.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
It was unclear if active night time inspections for live pests occurred from July to December 2006. Staff did not specify if the inspections were conducted during AM or PM hours.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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