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Item No.:
06
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Site:
Potable Water-
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Violation:
Positive total coliform test results were noted on 03/20/07 and 04/03/07 for Port Canaveral. There were no test results for E. coli on these dates.
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Recommendation:
Ensure that tests performed on the vessel include a test for E. coli.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The small diameter potable water lines in the pool and whirlpool spa pump rooms were not striped or painted 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:
Potable Water-
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Violation:
Air gaps were not provided at the vents of the reduced pressure backflow protection devices for evaporators 1 and 3.
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Recommendation:
Ensure that an air gap is provided at these vents.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Backflow protection devices were not provided on the potable water lines supplying the hose connections in the cross current pool pump room.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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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 indicated that the tanks were disinfected in accordance with USPH standards. There was no recoord of the ppm residual, contact time or flushing to less than 5 ppm.
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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.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The were numerous days when the free chlorine residual tests for produced water were more than 4 hours apart. Additionally, there were several days when the first test showing a free chlorine residual of 2ppm was more than 1/2 hour after the start of production. There was no chlorine residual result noted at the start of production.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water. Ensure that the free chlorine residual is raised to at least 2.0 ppm within 30 minutes of the start of production.
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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 the sand filters only indicated the sedimentation test result. There was no record of the whirlpool spa filter inspections.
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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:
The sand filter media was changed at 7 months and not the required 6 months for whirlpool 5. The previous inspection indicated that the sand filter media in all of the whirlpools was changed every 12 months per company policy.
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Recommendation:
Ensure that the granular filter media is replaced at least every 6 months and the filter housing is cleaned and sanitized before the new filter media is placed in it.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The metal main drain covers for the whilrpools were not stamped and documentation was not available for these covers. Missing fasteners were noted for the drain covers in 3 out of 4 whirlpools on deck 12.
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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. Ensure that drain covers are installed in accordance with manufacturer's recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
A safety sign was not available. A length of rope was not attached to the floatation device.
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Recommendation:
Ensure that safety signs are provided for public swimming pools and whirlpool spas. Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Pools and Whirlpool Spas
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Violation:
The fecal accident log did not indicate whether the fecal accidents were as a result of formed or loose stools. Given this it was not clear if adequate disinfection concentrations and times were used.
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Recommendation:
Ensure that the log indicates whether the fecal accident was as a result of a formed or loose stool.
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Item No.:
16
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Site:
Provisions-
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Violation:
A pallet stacked with various food products was located in the corridor. The temperature of the foie gras was measured at 51° F, the gouda cheese at 50° F and the monterey jack cheese at 50° F. Staff stated these products were delivered from the supply truck about 1/2 an hour ago. These products were immediately placed inside the blast chiller.
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Recommendation:
Ensure that potentially hazardous food items are stored under refrigeration as soon as possible during provisioning.
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Item No.:
17
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Site:
Other-Beer Garten Grill
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Violation:
Two bags of hotdogs were submerged in water at the food preparation sink. The water was not running. The temperature of the water was measured at 90° F and the hotdogs were measured at 60° F. Staff stated these products were frozen and placed inside the sink about 15 minutes ago.
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Recommendation:
Ensure that potentially hazardous food is thawed: (1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (2) Completely submerged under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5°C (41°F) for more than 4 hours including the time the food is exposed to the running water, the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature to 5°C (41°F); or (3) As part of a cooking process if the food that is frozen is cooked, or thawed in a microwave oven.
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Item No.:
19
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Site:
Buffet-Bread Line
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Violation:
There were 2 bread tongs not located under the sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
21
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Site:
Galley-Window Wine Cellar
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Violation:
The gasket for the walk-in refrigerator was torn, 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. 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:
Preparation Room-
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Violation:
The plastic end pieces for the dough roller were broken, 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.:
22
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Site:
Galley-Pot Wash
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Violation:
The soiled area was too small to hold all the soiled pots and pans. The were so many soiled items in this area that the individual working in this area had a very limited amount of space to work in.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Buffet-Officer's Mess
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Violation:
Two staff members were observed drying silverware and plates with a clean cloth.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Buffet-Officer's Mess
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Violation:
The deck drain in the technical compartment below the juice machine was heavily soiled.
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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:
Food Service General-
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Violation:
There was recessed grout noted on the decks especially along the scupper throughout the food preparation areas, 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.:
34
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Site:
Galley-Pastry Station
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Violation:
There was a leak at the drain line for 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.:
34
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Site:
Galley-Hot Buffet
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Violation:
There was a leak at the drain valve for the round tilting pan.
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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-Windows Hot Holding Line
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Violation:
There was a leak in the starboard end technical compartment under the hot holding line.
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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-Windows Hot Holding Line
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Violation:
There was a leak on the steam line at the port end of the technical compartment.
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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-Hot Galley
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Violation:
There was an excessive amount of condensate noted on the hood above the square tilting pan.
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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.:
37
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Site:
Galley-Dish Wash
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Violation:
There was an excessive amount of condensate noted on the hood above the clean landing of the dish wash machine. The condensate was not dripping onto the clean plates.
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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.:
37
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Site:
Galley-Window Dish Wash
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Violation:
There was an excessive amount of condensate noted on the air conditioning vents.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Buffet-Hot Holding Line
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Violation:
There was an excessive amount of condensate noted on the shelf above the hot holding line. The condensate was not dripping onto the food.
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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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