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Item No.:
*
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Site:
Recreational Water Facilities-Calypso Pool
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Violation:
There were 3-5 days in both January and February 2007 where the free chlorine residual in the Calypso Pool was approximately 3.5 ppm by manual testing, but the analyzer chart displayed anywhere from 6-9 ppm for the same time period. The analyzer chart is located in the pool pumproom, which does account for some variations in concentration, but the initial morning calibration of the analyzer many of these days was accurate according to the logs. There was a similar shift in value for the whirlpool spa in the Teens area, but the difference between the spa tub and pumproom was closer to 1-2 ppm (9 ppm on manual measure at the tub versus 11 ppm on the chart). Suggest a secondary calibration check in late evening and comparisons using the manual comparison kit and an electronic kit. There were as well some kit user questions in watching the onboard staff perform the manual test.
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Recommendation:
Strongly suggest that further manual tests be made in the pump room using a manual kit to compare the analyzer and recording chart values on both the Calypso Pool and Teens Pool. If the calibration is off by more than 0.3 ppm there should be some recalibration of the chart, analyzer or both. Additionally some comparison testing should be made with the manual test kit and an onboard electronic colorimeter. Manual method changes may need to be made to ensure the titration kit used is giving the most accurate possible reading.
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Item No.:
08
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Site:
Potable Water-Potable Water - Piping Identification
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Violation:
There were two different water fountains in the engine spaces where the piping connected was not striped blue to indicate it was potable water.
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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:
Potable Water-Potable Water - Cross-Connection Control Program
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Violation:
The various air-gap backflow protected cross-connections throughout the ship, such as mineralizer drains, were not included in the electronic listing of cross-connections and backflow prevention methods. Additionally, none of the various detergent dispenser units installed throughout the ship were listed and there was no record they were inspected.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Potable Water - Cross-Connection Control Program
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Violation:
The electronic record of annual testing made of the reduced pressure assembly backflow prevention devices did not include the pressure differential values. The history comment only stated the test was carried out according to the required method. This was true of every such test reviewed from 2006.
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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.:
16
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Site:
Buffet-Horizon Court - Time Only Control Plan
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Violation:
The written time only as a public health control plan is incomplete. The current plan states that hot potentially hazardous foods in back-up holding cabinets and ovens is managed under temperature control, while staff stated that all hot held foods in back-up or out on serving lines was on time only as a public health control. The plan was not yet posted as it was in a draft stage at present.
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Recommendation:
Ensure the final edits are made and the time only as a public health program are made and the document made available to the working staff in Horizon Court, including the galley below. The plan and the onboard activity should be the same.
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Item No.:
16
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Site:
Galley-Deck 12 Lido Galley - Hot Galley
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Violation:
Two large hotel pans containing cooked bowtie pasta had time only control labels indicating removal from temperature control at 12:40 pm and temperature of 38 F. The pans were inside undercounter reach-in refrigerator #8 and they had an internal temperature of 65-67 F at 1:35 pm. Staff stated that the process was to cook to nearly 100% and transfer these pasta to the Horizon Court for finishing with saucepan according to request, and these pans would not go thru a cooling for this type preparation. The pans were transferred to Horizon Court immediately.
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Recommendation:
Ensure staff understand the danger in mis-labeling information such as temperatures in an operation. In this case it was clear that the pasta wasn't cooled and didn't need to be, given the process followed for this lunch service.
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Item No.:
19
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Site:
Galley-Deck 12 Lido Galley - Walk-in Refrigerator
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Violation:
There were plastic bins of cleaned, whole, unpeeled fresh fruits such as avocado, kiwi, pears, and apples with the manufacturer labels still affixed to the surface. The bins were found inside the walk-in refrigerator and the fruits were ready for service or preparation.
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Recommendation:
Remove manufacturer labels from fruits as part of the initial cleaning process and before it is moved to preparation kitchens or presented to customers.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Four cutting boards were severely pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-
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Violation:
Soft sealant was used in the food contact area of the meat slicer.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deck 6 - Garde Manger
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Violation:
Soft sealant was noted in the food contact area of the meat slicer. When peeled away food debris was noted underneath the soft sealant.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Food Service General-
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Violation:
Excessive sealant was found on many fryers, soup kettles and tilting pans throughout many of the food service areas.
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Recommendation:
Remove excess sealants from equipment.
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Item No.:
22
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Site:
Pantry-Deck 14 - Dishwash for Pantries (Pizzeria/Bar/Grill)
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Violation:
The in-use single rack dishwash machine produced a final rinse pressure of 28 psi, while the opposite glasswasher pressure during final sanitizing was 30 psi. The machine data indicated a pressure range of 15-25 psi.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewash area
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Violation:
The extreme left and right final rinse nozzles were clogged on the flight type warewash 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.:
26
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
Rust and water were noted with the lip of the mixer collar.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
The inside lip of the mixer collar was soiled with rust and water.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Two holes were noted on the right hand side bulkhead as soon as you enter the butcher shop.
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Recommendation:
Profile the holes closed.
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Item No.:
33
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Site:
Provisions-Main Dry Store
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Violation:
A loose profile strip was noted at the top of the pillar along the deckhead juncture.
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Recommendation:
Repair or replace the loose profile strip.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Recessed grout was noted around the mixer.
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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:
Provisions-Beer and Soda Walk-in Refrigerator
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Violation:
A loose profile strip was noted at the top of one of the support pillars closest to the door.
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Recommendation:
Repair or replace the loose profile strip.
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Item No.:
33
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Site:
Food Service General-Dining Rooms
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Violation:
The waiter stations were not coved. This was noted on the two previous inspections.
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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:
Provisions-Cold Room 3711
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Violation:
A couple plastic plugs were missing from the bulkheads, making cleaning difficult.
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Recommendation:
Replace the plastic plugs.
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Item No.:
33
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Site:
Buffet-Staff Buffet Service Line
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Violation:
The soft sealant was peeling at the cabinet/deck juncture along the front side of the staff buffet service line.
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Recommendation:
Remove soft sealant at the deck juncture and replace with a semi-hard or hard deck juncture material.
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Item No.:
39
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Site:
Galley-Deck 12 Lido Galley - Bellbox
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Violation:
One housefly was noted at the preparation counter forward. One drainfly was noted near the two door reach-in refrigerator in the hot preparation section.
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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:
Pantry-Horizon Court - Center Pantry
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Violation:
One adolescent housefly was noted on one of the preparation counters during lunch service.
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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:
Other-Deck 14 Hamburger Grill - Pantry
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Violation:
The grill front preparation area is an outdoor area. The door from the grill to the pantry behind was pinned open during service. The pantry section was shared with the bar and pizzeria pantries, including both preparation counters and the dishwash. Although it was closed following the recommendation, a re-visit to the area found the door again pinned open, as well as the pizzeria.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected. A long-term solution such as making the front bar and service area doors a type which is swinging, to address the real need for quick and unobstructed passage into the rear pantry section for supplies, dishware, food, and various equipment needs.
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