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Item No.:
01
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Site:
Medical-Disease Reporting
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Violation:
The 24 hour routine report for the voyage ending 22 Mar 2007, was submitted less than 24 hours prior to the scheduled arrival the U.S. port.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
03
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Site:
Potable Water-
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Violation:
Water was produced from 2130 to 2330 at less than 2 ppm on 8 March 2007. Samples were taken hourly during this time.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The first halogen sample was taken after one full hour of bunkering on numerous days.
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Recommendation:
Ensure that a halogen sample is taken after the start of bunkering, to ensure proper halogen residual.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The backflow prevention device list did not list the device type, method or model of backflow device used.
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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-
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Violation:
The air-gaps on the high saline discharge lines for the starboard and port side evaporators were not two times the pipe diameter. The discharge lines were plumbed to the gray water system.
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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-Dk 4 - Pastry
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Violation:
There was no backflow prevention device on the water dispenser at the floor mixer. The water dispenser was equipped with a long hose that could extend to the deck, as well as inside the bowl of the floor mixer.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed if a nozzle is attached to the hose. Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
15
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Site:
Galley-
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Violation:
A 7 pound can of vegetarian beans was found sharply dented along the seams. The can was discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-Dk 5 - Room Service
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Violation:
A tray of cream cheese were noted inside a reach-in refrigerator with an internal product temperature of 47°F. These items were removed and placed into the blast chiller for rapid chilling.
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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.:
16
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Site:
Galley-Solarium
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Violation:
Labeling of items with discard times was not included on the time control plan for the solarium grill. Service times in this area exceed four hours.
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Recommendation:
Add the discard times for the foods placed out of time control to the time control plan.
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Item No.:
16
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Site:
Galley-Starboard Side
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Violation:
One small container of milk was measured at 78°F in the coffee machine chiller compartment. Staff stated that this unit was not in use and it was unclear how long the item had been in the unit. This was not on time or temperature control. 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.:
16
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Site:
Bar-Pool Bar
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Violation:
The milk in the undercounter reach-in refrigerator was measured with an internal temperature of 47°F. This item was on temperature control and had a seven day discard date label. It was unclear how long the item had been out of temperature. 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.:
21
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Site:
Galley-
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Violation:
The port side hot holding units were missing several screws on the outside door handle and a few on the inside door of the unit.
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Recommendation:
Replace the screws. 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-
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Violation:
Several screws were missing on the right side of the salamander, making cleaning difficult.
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Recommendation:
Replace the screws. 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-
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Violation:
A gap was noted on the right side of the salamander, 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:
Galley-Dk 4 - Sauce/Roast Station
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Violation:
The end caps to the handles of combination ovens (a total of 7) were missing, making cleaning difficult.
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Recommendation:
Replace the missing end caps on the handles for the combination ovens.
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Item No.:
21
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Site:
Bar-
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Violation:
The decorative paper on the liquor bottle storage shelves was peeling, making cleaning difficult.
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Recommendation:
Remove the peeling paper.
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Item No.:
21
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Site:
Galley-Dk 4 - Vegetable Section
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Violation:
The protective cover was missing from the mounted temperature gauge on the bain marie, making cleaning difficult.
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Recommendation:
Replace the missing cover on the temperature gauge.
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Item No.:
21
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Site:
Other-Dining Room - Bar Table
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Violation:
The wine table was damaged along the edges, making cleaning difficult.
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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.:
21
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Site:
Galley-Dk 5 - Hot Galley
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Violation:
Excess sealant was noted on the exterior of the hot holding units, making cleaning difficult.
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Recommendation:
Remove the excess sealant.
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Item No.:
21
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Site:
Galley-Dk 5 - Hot Galley
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Violation:
The protective cover was missing on the mounted temperature gauge on the undercounter warmer.
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Recommendation:
Replace the protective cover on the temperature gauge.
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Item No.:
21
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Site:
Galley-Dk 5 - Potwash Area
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Violation:
A stainless steel cart was noted with open channels at the top of the posts. The openings could allow food and debris to collect, making cleaning difficult. In addition, these areas could become a harborage for insects.
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Recommendation:
Cover the top posts to ensure food and debris can not collect.
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Item No.:
21
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Site:
Galley-Dk 5 - Pastry
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Violation:
Missing fasteners were noted on the exterior of the salamander broiler, leaving openings, making cleaning difficult.
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Recommendation:
Replace the missing fasteners. 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.:
22
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Site:
Galley-Dk 5 - Dishwash Area
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Violation:
The mounted final rinse temperature gauge on the conveyor dishwasher was not working. During active use, the gauge registered 140°F. The temperature at the plate surface was measured at 162°F
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The data plate did not list the conveyor speed for the flight type dishwash machine or the pressure for the final sanitizing spray.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine pressure gauge was not working. This was corrected.
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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. Repair the pressure gauge.
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Item No.:
24
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Site:
Buffet-Lido
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Violation:
The chlorine sanitizing solution for the three bucket system was measured at greater than 200 ppm. 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-Dishwash Area
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Violation:
The conveyor dishwasher was tested on 3 occasions with two thermometers between 152-155°F. The machine was staged for active use. This item was corrected during 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 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), 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.:
26
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Site:
Pantry-DK 4 - Pantry (inside the Main Galley)
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Violation:
Three previously cleaned bar glasses 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-Dk 4 - Storage Room/Disposable Locker
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Violation:
The motor housing case of a hand blender hanging on the bulkhead was soiled with a sticky substance. This item was removed to be cleaned and sanitized.
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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:
Bar-
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Violation:
There was no handwash station in the bar service area. The nearest handwash station was located in the crew galley and appeared to be greater than 25 feet (8 meters).
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
30
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Site:
Pantry-Ice Stations
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Violation:
The "wash hands often" sign was missing at the handwash stations in Ice Stations 2.2, next to FD 03L03 and FD 04L03. The handle was missing on the faucet at the handwash station in Ice Station 2.2
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks. Replace the faucet handle in ice station 2.2.
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Item No.:
33
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Site:
Bar-
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Violation:
Broken deck tiles were noted in the bar service area.
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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 Room
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Violation:
The deck tiles in some of the waiter stations were cracked or missing. Recessed or missing grout was noted in some of these areas.
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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-Dk 5 - Hot Galley
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Violation:
The deck under and adjacent to the flat-top grills was soiled. The area was last used the previous day.
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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-Dk 5 - Potwash Area
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Violation:
A tray of soiled pans were found stored directly on the deck, making cleaning difficult.
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Recommendation:
Ensure that items are not stored directly on the deck.
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Item No.:
33
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Site:
Galley-Dk 5 - Hot Galley
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Violation:
Recessed and missing grout was noted between deck tiles in front of the deep fat fryer and the flat-top grills.
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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-Dk 5 - Hot Galley
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Violation:
Loose, peeling sealant was noted on the ledge behind the deep fat fryer.
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Recommendation:
Remove the peeling sealant.
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Item No.:
33
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Site:
Buffet-Lido Mid Island Section Pastry Counter
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Violation:
The deck/coving juncture was cracked and chipped, making cleaning difficult.
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Recommendation:
Repair the deck/coving juncture. 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-Solarium
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Violation:
A large crack and chips were noted on the service side deck tile near the door entrance. .
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Recommendation:
Repair or replace the cracked deck tile. 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:
Galley-Dk 4 - Pastry Section
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Violation:
A leak was noted in the potable water line at the handwash station.
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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-Dk 5 - Beverage Station
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Violation:
A potable water leak was noted near the backflow prevention device on the carbonator. Water was noted pooling on the interior of the multiflow cabinet.
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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.:
41
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Site:
Other-Crew Mess Toilet Room
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Violation:
Crew members could not exit the outer door of the toilet room common area without direct contact with the door hardware.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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