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Item No.:
07
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|
Site:
Potable Water-Distribution System Cleaning and Disinfection
|
|
Violation:
There was no documentation that the new water distribution system installed during the December dry-dock, was cleaned, disinfected, and flushed with potable water before being placed in service.
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|
Recommendation:
Ensure that potable water tanks and any parts of the potable water distribution system are cleaned, disinfected, and flushed with potable water:
(1) Before being placed in service; and (2) Before returning to operation after repair, replacement; or (3) Being subjected to any contamination, including entry into a potable water tank.
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Item No.:
08
|
|
Site:
Potable Water-Waterfall Recreational Water Facility - Pump Room
|
|
Violation:
There was a plug in the intermediate atmospheric vent for the backflow prevention device installed on the compensation tank make-up water line.
|
|
Recommendation:
Remove the plug.
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Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank - Coating Records
|
|
Violation:
There was no documentation that the Interline 925 was approved for potable water contact and that the manufacturer's recommendations for application, drying and curing were followed.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
08
|
|
Site:
Potable Water-Potable Water Tanks
|
|
Violation:
The tank maintenance records did not show that the free chlorine residual was less than 5.00 ppm prior to putting tank 2PS and 1C back into service after disinfection the previous month (December 2009).
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|
Recommendation:
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.:
08
|
|
Site:
Potable Water-
|
|
Violation:
There were 38 new cabins installed during the December 2009 dry-dock. None of the shower hose connections had backflow prevention devices installed. The hoses could reach the toilets.
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|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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|
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Item No.:
08
|
|
Site:
Potable Water-Record Retention
|
|
Violation:
There was no documentation of the disinfection (to include concentration and contact time of disinfectant), and flushing of the new distribution system lines installed during the December dry-dock.
|
|
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
|
|
Site:
Potable Water-The Retreat Public Showers (Deck 8 Aft)
|
|
Violation:
There were no backflow prevention devices installed on the flexible shower hoses present for the male and female showers for this area.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Accident Plan
|
|
Violation:
The fecal accident response procedure did not meet or exceed the procedure provided in annex 13.11 of the VSP manual in that it did not list the halogen concentration and contact times for disinfection after a fecal accident. This was corrected at the time of the inspection.
|
|
Recommendation:
Ensure that a fecal accident response procedure, which meets or exceeds the procedure provided in annex 13.11, is documented and available for review during inspections.
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|
|
Item No.:
17
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
There was one hotel pan of whole potatoes in walk-in refrigerator #24 which was cooked onboard, but no documentation for cooling was noted in the cooling logs.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
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Item No.:
17
|
|
Site:
Galley-Main Galley - Walk-in Refrigerator #22
|
|
Violation:
Two hotel pans of wheat berry (barley) salad and two hotel pans of an orzo rice salad were found in walk-in refrigerator #22. Both foods were recorded in the mixed food cooling log, which tracked the cooling after mixing, but neither the wheat berry or rice were noted in the cooling log from the original cooking, which was done onboard.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
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Item No.:
19
|
|
Site:
Other-The Slice - Deck 8 Aft Pizzeria
|
|
Violation:
The top service counter edge extends over the preparation counter cold top, where toppings are held cold on the starboard corner. Any liquid product leaking from the top counter could drain into the starboard hotel pan of toppings.
|
|
Recommendation:
Recommend the far starboard topping pan be removed until some shield for this contamination potential is installed. Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. 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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|
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Item No.:
20
|
|
Site:
Galley-Crew Galley - Pot Wash
|
|
Violation:
One previously cleaned cutting board stored on a deck stand was difficult to clean due to the numerous crevices from cutting. Some staining is present in these crevices, indicating the board should now be re-surfaced.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Provisions - Vegetable Preparation
|
|
Violation:
There were slot-head screw fasteners in the upper, food-contact portion, of the potato peeler cylinder.
|
|
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
|
|
Site:
Bar-Spirits and Ales
|
|
Violation:
There were voids in the back bar rolling cage guide rails where the rails meet the counter and where the locking pins insert into the guide rails.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Service Pantry 27
|
|
Violation:
There was a void space in the conduit where the utility lines passed through.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Champagne At The Mix
|
|
Violation:
There was a void space in the conduit where the utility lines passed through.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Martini's At The Mix
|
|
Violation:
There was a void space in the conduit where the utility lines passed through in technical space #4.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Martini's At The Mix
|
|
Violation:
There were voids in the floor of the technical space below the handwash station where the water lines passed through.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-The Mix
|
|
Violation:
There was a void space in the entry door frame door latch pin recess.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-The Slice - Deck 8 Aft Pizzeria
|
|
Violation:
There is a difficult to clean gap present along the underside edge of the service counter upper counter in the port corner over the handwashing sink.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-The Slice - Deck 8 Aft Pizzeria
|
|
Violation:
There were gaps present where flexible and solid water lines enter/exit panels and power cables penetrate panels in all the undercounter technical compartments in this newly constructed pizzeria.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Buffet - Salad Station Port
|
|
Violation:
Power cables were draped on the counters below the juice dispensers, making cleaning below the units difficult.
|
|
Recommendation:
Secure the cable off of the countertop surface.
|
|
|
Item No.:
22
|
|
Site:
Galley-Lido - Dishwash Pantry
|
|
Violation:
The in-use conveyor dishwash machine had a final, hot water sanitizing, rinse temperature of only 171 °F as displayed on the mounted gauge thermometer, but a manual test of the final rinse manifold temperature using a wax crayon indicated it was at least 182 °F. The machine was operating correctly and the spray in the final rinse cycle was proper, indicating that the mounted thermometer was inaccurate.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Wine Bar
|
|
Violation:
The undercounter dishwash machine in this area did not have a manufacturer's data plate affixed and there was no posted data plate in the area either.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Pot Wash
|
|
Violation:
The pot wash machine was in disrepair and has been out of order for 2 months according to staff.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Glasswash
|
|
Violation:
The in-use conveyor glasswash machine's final, hot water sanitizing, rinse temperature of over 220 °F, as displayed on the mounted final rinse gauge thermometer, but the plate temperature was measured at 180 °F, and no steam was observed or heard from the final rinse compartment, indicating the thermometer gauge was inaccurate.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
The in-use outboard conveyor dishwash machine had a final, hot water sanitizing, temperature of well over 220 °F, displayed on the mounted gauge thermometer, but there was no steam present during the final rinse and the final rinse spray nozzles were working correctly, indicating that the mounted thermometer was inaccurate.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
The in-use outboard conveyor dishwash machine had a wash tank temperature of 145 °F. The manufacturer's dataplate specified a wash water temperature of at least 150 °F.
|
|
Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74°C (165°F); (2) For a stationary-rack, dual-temperature machine, 66°C (150°F); (3) For a single-tank, conveyor, dual-temperature machine, 71°C (160°F); or (4) For a multitank, conveyor, multitemperature machine, 66°C (150°F).
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
Some of the previously cleaned plates stacked on the clean rack opposite the pass-thru refrigerators were soiled with food residue. All were immediately removed and rewashed.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Soup Station
|
|
Violation:
The right side tilt braising pan was last used yesterday, according to staff, and although it appeared to have been cleaned, there was a food residue film on the lower interior surface and food residue on some parts of that surface.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Champagne At The Mix
|
|
Violation:
The technical space was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Bar-Exploration Cafe
|
|
Violation:
The water temperature at the handwashing sink was measured at 68°F.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
|
|
|
Item No.:
32
|
|
Site:
Galley-Main Galley - Entremetier Section
|
|
Violation:
There were two uncovered waste bins half-filled with food waste with no work ongoing in this area.
|
|
Recommendation:
Ensure that receptacles and waste-handling containers are kept covered when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Provisions - Walk-in Refrigerators and Freezers
|
|
Violation:
The metal collars which mount against the deckhead around the fire sprinkler heads in the various walk-in refrigeration/freezer units were missing in various areas, leaving an opening which was both difficult to clean and open to access by insects.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess - Buffet
|
|
Violation:
There was a loose deckhead profile over the handwash station at the plate dispensing area. Additionally, the deckhead mounted spot light fixtures were loose from the deckhead, as were several of the mounted vent covers.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Decks General
|
|
Violation:
There were areas of recessed tile grout through various sections of the main galley, including the hot galley, potwash, bakery/pastry, and Entremetier, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-The Mix
|
|
Violation:
There was recessed grout in front of and to the left side of the ice machine.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido - Dishwash Pantry
|
|
Violation:
Some of the deck tiles in this area were cracked.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Terrace Grill - Buffet
|
|
Violation:
The waffle cone deckhead over the buffet was soiled with dust debris.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Lido Galley - Port Entry
|
|
Violation:
There was a constant water leak from the deckhead mounted speaker at the port side entrance near the handwash station.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Provisions - Vegetable Preparation
|
|
Violation:
Two live fruit flies were present in this area during active preparation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Petty Officers Bar
|
|
Violation:
One live fruit fly was noted in this bar, which was not in service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Officers Bar
|
|
Violation:
Three to 4 live fruit flies were present in the officers bar, which was not in service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess - Buffet
|
|
Violation:
Two filth flies were noted in this buffet area deckhead near the entry from the galley. They were removed during the inspection. One fruit fly was also noted in this area. Several live fruit flies were noted circulating around the buffet line beverage section. The buffet was not open at the time of the inspection, but was in process as plates and utensils were present, and food was being transferred to the line.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-The Slice - Deck 8 Aft Pizzeria
|
|
Violation:
There were two live fruit flies in this area and it was in service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Buffet - Deli Section Starboard
|
|
Violation:
There was one live fruit fly noted in this area. The line was opening and several uncovered topping foods were present and uncovered on the serving line.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Buffet - Salad Counter Starboard
|
|
Violation:
There were 6-8 live fruit flies and one drain fly noted along the deckhead in this area. There was uncovered bread present on the service line.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Buffet - Starboard Ice Cream Counter
|
|
Violation:
Two live fruit flies were noted at this station. The area was not in use at the time and the equipment there was in disrepair.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
The upholstered circular seating area and individual seats were coved in a material that was difficult to clean and disinfect. This was noted in the last inspection as well, however, the individual seats were fitted with removable covers that can be laundered.
|
|
Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-AC Unit 02.2.01
|
|
Violation:
The drip pan housing compartment had an accumulation of dust and other debris. Per staff, the units have not been cleaned since the ship went back into service after dry-dock.
|
|
Recommendation:
Ensure that air handling units are kept clean.
|
|