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Item No.:
33
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Site:
Galley-Windjammer Cafe' Galley - Hot Galley
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Violation:
The deck tile was recessed around the perimeter of the deck sink at the tilt braising pan.
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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.:
22
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Site:
Galley-Windjammer Cafe' Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine the water temperature in the wash tank was only 132 F and the rinse water temperature in the rinse tank was 150 F. The mounted gauge for the wash tank registered 165 F and the rinse tank gauge registered 176 F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Windjammer Cafe' Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine the water temperature in the wash tank was only 132 F and the rinse water temperature in the rinse tank was 150 F. The data plate on the machine specified a wash temperature minimum of 150 F and a rinse temperature minimum of 160 F. Additionally, the staff completed a log for both the conveyor dishwasher and the single rack glasswasher opposite. The glasswash dataplate also specified a minimum wash temperature of 150 F. The log form used specified wash temperatures for both machines to be 140-150 F and for the conveyor machine a rinse temperature of 150-160 F. The average wash temperature recorded for both machines was 143 F, and the average rinse temperature recorded for the conveyor machine was 154 F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
39
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Site:
Galley-Windjammer Cafe' - Center Buffet
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Violation:
There was one filth fly noted in this area and landing on some of the wrapped utensil napkins.
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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.:
19
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Site:
Galley-Outside Windjammer Cafe' - Port and Starboard Beverage Stations
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Violation:
There was no signs posted at these beverage stations prohibiting customers from refilling their cups. The Follett Symphony series ice/water dispensers had dispensing arms that were shaped so the point of contact on the cup was at the lip contact surface.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
33
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Site:
Galley-Solarium Galley - Hot Galley
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Violation:
Repair or replace the loose deckhead profile strip directly over the telephone on the forward bulkhead.
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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-Solarium Galley - Dishwash
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Violation:
There was a large open void in the deckhead at the entry to the dishwash area just above the door.
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Recommendation:
Profile closed the open void in the deckhead.
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Item No.:
21
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Site:
Other-Solarium Beverage Station
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Violation:
The wood surface inside the undercounter cabinet of the beverage station was becoming raw and porous due to missing or damaged paint.
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Recommendation:
Repair or replace the wood surfaces inside the undercounter cabinet so it is nonabsorbent and easy to clean.
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Item No.:
09
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Site:
Recreational Water Facilities-Splash Swimming Pool
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Violation:
This pool is in fact a spray pad type of spa pool. The halogenation record indicates that until September 2009 it was not halogenated to a minimum of 3 ppm during operation. After September the records indicate that at the start of the operation the pool was not at the 3ppm minimum, but was somewhere between 2.5 and 2.8 ppm until the next reading was made, some 3 hours later. This pool was not shock halogenated to 10 ppm for one hour on a daily basis. Staff stated this was every 72 hours, but the record was inconsistent.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards proived in sections 6.3.1.1-6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater the daily shock in section 6.3.2.1.2 is also not required. (6.4.2.1.1) Make halogen tests hourly and ensure the shock halogenation is performed daily.
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Item No.:
10
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Site:
Recreational Water Facilities-Splash Swimming Pool
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Violation:
This pool meets the VSP definition of a spa pool and the posted signs at the pool did not include the standard health warnings for particularly susceptible people, such as those who are immunocompromised.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required. Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
10
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Site:
Recreational Water Facilities-Splash Swimming Pool
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Violation:
The record for halogen testing indicates the measures were only taken every 3 hours rather than hourly at this pool.
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Recommendation:
The spa pool halogen shall be operated and maintained according to whirlpool spa standards provided in sections 6.3.1.1.1 - 6.4.1.3.1, except that daily water change in section 6.3.1.2 is not required. If the spa pool uses only seawater, the daily shock in section 6.3.2.1.2 is also not required. Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program - Listing
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Violation:
The electronic listing of cross connections did not include the air-gap installed for the potable water filling of the laundry tanks at the deck 1 bunker stations.
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Recommendation:
Include in the cross-connection control plan listing the air-gaps installed on systems throughout the ship.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were two slotted fasteners in the potato peeler.
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Recommendation:
Replace slot-head screw fasteners with low profile, hex head fasteners.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were numerous areas in the galleys, vegetable preparation rooms, and store rooms where there was no coving at the deck juncture where deck tiles met stainless steel bulkhead panels. There were areas in the mess rooms that were not coved.
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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.:
21
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Site:
Provisions-Liquor Box
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Violation:
There were rough welds and holes at the base of the shelving legs on the starboard side, making cleaning difficult.
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Recommendation:
Smooth polish rough welds and close all holes to make cleaning easier.
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Item No.:
19
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Site:
Provisions-Frozen Fish Walk-in Freezer
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Violation:
The bag of frozen halibut was not sealed tightly after opening.
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Recommendation:
seal frozen bags of fish tightly.
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Item No.:
18
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Site:
Provisions-Frozen Fish Walk-in Refrigerator
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Violation:
A container of shredded leeks was stored under a pan of raw seafood. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
33
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Site:
Buffet-
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Violation:
There were areas in all of the mess rooms where the deck/bulkhead juncturess were not coved.
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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.:
36
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Site:
Buffet-
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Violation:
The light bulbs behind the service line were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
33
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Site:
Buffet-Plate Clearing Station
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Violation:
There was missing/loose coving along the bulkhead juncture.
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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:
Buffet-Staff Mess
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Violation:
The coving was recessed below the deck behind the salad bar, making cleaning difficult.
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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). 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.:
08
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Site:
Galley-
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Violation:
There was a steady drip of water from the reduced pressure principle backflow prevention device vent at the hood cleaning locker.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
22
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Site:
Galley-
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Violation:
There was no data plate at the potwash machine. This machine was posted out of order.
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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:
Food Service General-
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Violation:
The conversion from psi to bar on the data plates for the warewash machine was not always correct. It was not clear what the correct pressure should be for the machines.
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Recommendation:
Ensure that the information provided on the dataplate is correct from the manufacturer and any conversions agreee mathmatically.
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Item No.:
36
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Site:
Bar-
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Violation:
The light bulbs behind the bar were not shielded or shatter-resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
33
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Site:
Bar-
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Violation:
There was a gap between the deck tile and the base of the front counter refrigeration units, 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:
Buffet-Officer's Mess
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Violation:
There was a missing section of coving behind the portable hot line.
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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.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The light level appeared to be inadequate at the stations in the dining room area.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
33
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Site:
Other-Deck 4 Dining Room
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Violation:
There were damaged deck tiles and coving sections at the waiter stations. There were some areas that slightly recessed grout.
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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.:
22
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Site:
Galley-Deck 4
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Violation:
The data plate for the glasswash unit stated that the maximum pressure was 70 psi (5 bar) but the pressure gauge maximum was 58 psi (4 bar).
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Recommendation:
Ensure that the gauge information matches the manufacturer's dataplate specification for each warewashing machine.
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Item No.:
22
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Site:
Galley-Deck 4
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Violation:
The data plate for the conveyor dishwash machine stated that the maximum speed was 7 feet per minute. Two measurements of the speed for this machine resulted in plates traveling faster than the data plate speed. The test showed 21 feet in approximately 2 minutes. A review of the specifications of the machine that were downloaded by the vessel staff from the internet showed that there were 3 speeds for the machine and the maximum speed was 8.5 feet per minute. It was not clear which speed was correct
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Recommendation:
Verify the dataplate and actual machine speeds with the manufacturer of the conveyor dishwasher. When completed, assure that the speed is consistent with the manufacturer's specification and that this is also clearly listed on the affixed dataplate for the machine.
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Item No.:
16
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Site:
Galley-Deck 4 Pastry
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Violation:
Apple struedel was tested at 92F. Pineappple pies were tested at 80F. These items were tested at 11:10 a.m. and were said to have been removed from the ovens at 5:30 a.m. The struedel was made from canned apples and the pie from fresh pineapples. The can of apples did not indicate that it was a non-potentially hazardous food product.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Deck 4 Vegetable Station/Soup Station
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Violation:
There was a gap between the tilt pan control box and the pressure cooker, making cleaning difficult.
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Recommendation:
Profile the gap at the tilt pan and pressure cooker.
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Item No.:
27
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Site:
Galley-Deck 4 Vegetable Station/Soup Station
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Violation:
The gap between the pressure cooker and tilt pan control box was slightly soiled with food debris.
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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.:
21
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Site:
Galley-Deck 4 Wine Cellar
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Violation:
The wine bottle storage rack in the galley storage cabinet was constructed of raw wood.
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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.:
33
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Site:
Galley-Starboard Entrance
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Violation:
The deck under the soda syrup storage cabinet was littered with silverware, an empty soda bottle and broken crockery/dishes. It appeared as if this area had not been cleaned for days.
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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.:
36
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Site:
Other-Chops Service Area
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Violation:
Two overhead flourescent lighting fixture were disconnected resulting in inadequate light levels. The units were said to have been disconnected due to passenger complaints about the glare from the lights.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
15
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Site:
Food Service General-
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Violation:
There was no indication that the fish that was served raw marinated had been frozen to the time and temperature required for parasite destruction. There was a pan of individually wrap pieces of halibut, salmon and tuna that were marinating for service as appetizers. Per the chef, these items were not cooked. The letter from the corporate office only mentioned the smoked salmon. The letter from Capital Sales only mentioned the lemon pepper salmon. Additionally, it was not clear if the species of tuna was one of those that were exempt from the freezing requirement.
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Recommendation:
7.3.2.1.3
Fish, other than molluscan shellfish, that are intended for consumption in their raw form may be served if they are obtained from a supplier that freezes the fish to destroy parasites; or frozen on the vessel and records are retained.
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Item No.:
21
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Site:
Bar-Bars General
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Violation:
There were open pipe and utility line penetrations in the technical compartments of the front bar counters at the pool bar, casino bar and schooner bar. Some of these opening were very large.
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Recommendation:
Profile closed the utility line and pipe penetrations in the bar counter technical compartments.
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Item No.:
27
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Site:
Bar-Pool Bar
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Violation:
There was an accumulation of mold on the drain line and soda lines in the technical compartments.
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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.:
30
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Site:
Pantry-Pool Bar
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Violation:
There was no waste receptacle at the handwash station on the starboard side. The bar was open for service.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
11
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Site:
Medical-
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Violation:
The electronic database showed during the 10/26-31 cruise the same date and time for the 24-hour and 48-hour interviews for an asymptomatic cabin mate of a crew member who was ill with gastrointestinal illness.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. The written or electronic record should clearly show these interviews at 24 and 48 hours.
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