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Item No.:
02
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Site:
Medical-Medical
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Violation:
The ship did not have the required 10 bacterial transport media on board.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
06
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Site:
Potable Water-Distribution - Far Point Records
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Violation:
There was no record of daily calibration of the halogen analyzer on the charts or in a logbook.
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Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Bunker Station Area
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Violation:
The potable water lines to the handwash station were not striped 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-Production Records
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Violation:
On 12/10/2009, the ship was producing water for most the day, however, there was no 4-hour halogen recording for two consecutive 4-hour periods (following the 1515 measurement). It appeared from other ship's records that the evaporators were operating.
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Recommendation:
Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program.
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Violation:
The chemical dispensers attached to warewash machines in the galleys were not listed in the cross-connection control program. The T&S backflow prevention devices on the bucket fills in the main galley were not listed. The T&S atmospheric vacuum breakers that were in the written program were listed as Watts N9C 's. None of the Watts 288A's on the chemical dispensers were in the cross-connection control program listing. The Swisher chemical dispenser air gaps were not listed as well.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The soda machines in the food service areas were listed as Watts 9DM2. However the soda machines were equipped with Watts N9 devices. This is a repeat from the last inspection.
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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.:
13
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Site:
Galley-
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Violation:
The logs for the main galley warewash machine stated that the wash temperature should be between 120-150F. The training manual also stated that the wash temperature should be a minimum of 120F and a maximum of 150F. When questioned the worker in the dishwash area stated that the wash temperature should be between 120F and 150F. The minimum wash temperature posted on the units by the manufacturer was 150F. The data plates made on the vessel had a minimum posted temperature of 160F. The temperatures for the unit were all at or above 150F.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
17
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Site:
Food Service General-
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Violation:
The letter from MacKnight Seafood stated that" the smoked salmon supplied to city foods" had been frozen to the time and temperature required for parasite destruction. The vessel, according to the provisions master, was getting the smoked salmon directly from MacKnight Seafood.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
17
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Site:
Preparation Room-Pastry
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Violation:
There was no entry in the cooling logs for the lemon pie, flan and flavored creme brule in the walk-in refrigeration unit. The lemon pie was made with eggs whites.
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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 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Food Service General-
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Violation:
The logging of cooked spaghetti began at 70F. There was no entry for this product to show that it had been properly cooled from 140F to 70F. The individual who prepared this item explained that it had been cooled on ice right after cooking.
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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 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Preparation Room-Fish Preparation
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Violation:
Raw fish was stored over cooked shrimp and cooked crawfish in the walk-in refrigeration unit. 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.:
18
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Site:
Galley-Blue Lagoon
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Violation:
Ground beef patties were stored over steaks in the walk-in refrigeration unit. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were rough edges on many of the under counter refrigeration unit handles. This was noted in the galley, preparation rooms, pantries and bars.
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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.:
28
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Site:
Buffet-Deck 12 Garden Cafe
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Violation:
The anti-rolling bars for the hot holding induction units were on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Deck 6 Magenta Dining Room
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Violation:
Bins of food equipment and boxes were stored directly on the deck, making cleaning of the deck 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-Starboard Aft Dishwash Area
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Violation:
The water fountain had a leak and was turned off from the potable water line supply valve.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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