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Item No.:
06
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Site:
Potable Water-
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Violation:
Microbiologic water quality reports were not available for many of the ports where water was bunkered from September 2006-January 2007. Per the engineer tests were done on the vessel for E. coli but the results were not recorded.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure that these records are maintained on the vessel for 12 months and available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines supplying the emergency shower and chlorine dosing station taps were not striped blue in the engine room. The potable water lines supplying the sink and water fountain in the workshop were not striped blue.
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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.:
08
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Site:
Recreational Water Facilities-Oasis Waterfall Pool
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Violation:
An air gap was not provided at the fill line for this pool.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-
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Violation:
The records for the potable water tanks did not indicate the contact time for disinfection or that the water in the tanks was at or less than 5 ppm prior to the tanks being put back in to service.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections. Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The records for shock halogenation did not indicate the free halogen residual or the contact time.
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Recommendation:
Ensure that the residual and contact time are recorded for the shock halogenation.
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Item No.:
10
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Site:
Recreational Water Facilities-Oasis Waterfall Pool
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Violation:
There was no indication that the drain cover was anti-vortex. A letter was not available for this drain cover.
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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.:
16
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Site:
Buffet-
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Violation:
Per the chef, the hot back-up on the lido was on time control, but this was not clear from the time control plan.
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Recommendation:
Ensure that the time control plan clearly indicates where time control is used and what foods the plan covers.
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Item No.:
19
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Site:
Buffet-Dessert Station
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Violation:
The sides of this line were not adequately protected.
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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.:
20
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Site:
Galley-Main Galley - Deck 4 - Saucier
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Violation:
Combination oven C 3 was posted out of order for greater than 60 days.
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Recommendation:
Repair combination oven and place back in service.
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Item No.:
20
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Site:
Galley-Main Galley - Deck 4 - Garde Manger
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Violation:
The buffalo chopper was posted out of order since the previous inspection. The ship was sent the wrong parts (blades).
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Recommendation:
Repair buffalo chopper.
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Item No.:
21
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Site:
Other-Rotterdam Dining Room
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Violation:
Two flambe carts had hinged doors that were damaged, making cleaning difficult.
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Recommendation:
Repair damaged doors to flambe carts.
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Item No.:
21
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Site:
Galley-Main Galley - Deck 4 - Breakfast Pantry
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Violation:
One of two mounted gauges on the booster pump to the coffee dispensers was damaged, making cleaning difficult.
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Recommendation:
Repair the damaged gauge on the booster pump.
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Item No.:
21
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Site:
Buffet-Lido Starboard Service Line
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Violation:
Loose sealant was noted to the left of refrigeration unit 8.65A.
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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.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 4 - Dishwasher Area
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Violation:
The mounted final rinse temperature gauge on the inboard conveyor dishwasher was observed at 220F. The measured plate surface temperature was 160F. It appeared the gauge is in disrepair or in need of calibration. The mounted final rinse temperature gauge on the outboard conveyor dishwasher was observed at 240F. The measured plate surface temperature was 170F. It appeared the gauge is in disrepair or in need of calibration.
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Recommendation:
Repair or recalibrate mounted final rinse temperature gauges.
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Item No.:
26
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Site:
Galley-Main Galley - Deck 4 - Hot Line
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Violation:
Six previously cleaned 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.:
26
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Site:
Galley-Main Galley - Deck 4 - Plate Warmer
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Violation:
Two previously cleaned 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.:
27
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Site:
Galley-Main Galley - Deck 4 - Pastry/Bakery
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Violation:
The gears to the previously cleaned dough sheeter was soiled. The unit had been cleaned the previous day.
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Recommendation:
Clean soiled gears on dough sheeter.
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Item No.:
27
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Site:
Galley-Main Galley - Deck 4 - Dishwasher Area
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Violation:
Two previously cleaned coffee urns were found soiled on the exterior surfaces and stored as clean.
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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.:
27
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Site:
Buffet-Lido Starboard Service Line
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Violation:
The grill shutter door tracks were soiled.
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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:
Pantry-SP 28
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Violation:
A few clean ice buckets were not stored inverted to drain. Water flowed out of the buckets when they were inverted.
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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.:
33
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Site:
Buffet-Lido Starboard Service Line
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Violation:
The deck area at the bottom of the shutter door tracks was recessed and soiled.
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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. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido Service Line
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Violation:
The deck grout was worn, making cleaning difficult.
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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:
Galley-Salad Bar Pantry
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Violation:
The deck was soiled with mold especially in the corners and around the scuppers.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Starboard Ice Cream Pantry
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Violation:
A section of metal stripping was missing from the right side of the door frame resulting in an undersurface that was porous and difficult to clean.
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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:
Galley-Main Galley - Deck 4 - Soup Station
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Violation:
The deck coating in this section was pitted, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Crew Galley
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Violation:
The deck in this area was severely pitted, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Food Service General - Decks
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Violation:
The deck coating material throughout several food service and food storage areas was pitted or cracked, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Center-Cook's Preparation Area
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Violation:
The cold water valve was broken at the preparation sink.
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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-Lido Starboard Service Line
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Violation:
The bulbs at the heat lamps extended beyond the metal sleeves and were not shatter-resistant.
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Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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Item No.:
37
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Site:
Galley-Main Galley - Deck 4 - Saucier
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Violation:
Condensate was noted collected above the small combination oven. The door did not appear to seal properly.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Center Galley
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Violation:
A sign was not posted on the cleaning locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Pantry-
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Violation:
Signs were not posted on the cleaning lockers in pantries sp16, sp25 and sp29.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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