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Item No.:
05
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Site:
Potable Water-Far Point Analyzer
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Violation:
The far point analyzer reading was 2.97 ppm. The inspector's test kit reading was 1.27 ppm and the operator's test kit reading was 1.28 ppm. This analyzer-chart recorder was newly installed approximately 10 days prior to the inspection and the engineering staff was working to get the system stabilized.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Far Point Analyzer
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Violation:
On 4/9, 4/20, 4/25, and 4/27 the far point analyzer charts overlapped by > than 6 hours.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Tank 50C
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Violation:
This tank was inspected on 6/25. The AMOS system log showed that the tank was disinfected at 50 ppm halogen, however there was no contact time recorded. In addition, there was no mention of 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:
There were a few dates in the bunkering and production logs where it took more than 30 minutes to reach 2.0 ppm after the start of bunkering. On a few of those dates it took up to 4 hours to reach 2.0 ppm.
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Recommendation:
Ensure that a free halogen level of at least 2.0 ppm is reached within 30 minutes of the start of the bunkering of potable water.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program listed a Watts 9D as the backflow prevention device for the garbage room high pressure cleaner forward bulkhead. A testable pressure vacuum breaker was installed at this site. There was no record of testing for this device.
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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. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program listed backflow prevention devices for the garbage room Roam n Foam chemical unit and the Bio Clean unit. Per staff these units had been removed.
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Recommendation:
Remove these units and the corresponding backflow prevention devices from the cross-connection control program listing.
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Item No.:
08
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Site:
Buffet-
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Violation:
Backflow prevention devices were not installed on the water lines supplying the test model automatic handwashing system.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
16
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Site:
Bar-Explorations Cafe
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Violation:
There was a yellow dot on the bottom of a milk pitcher and an orange dot on the side. Each color corresponded with a different discard time. According to the worker in this area the yellow dot was not removed from the previous 4-hour time period. Additionally, the worker stated that the pitcher was just rinsed with water between the 4-hour time periods.
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Recommendation:
Ensure that the proper dots are used with the corresponding discard times per the time as a public health control plan. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
17
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Site:
Galley-
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Violation:
The cooling logs showed start temperature for cooked pasta, cooked calamari, and cooked scallops of less than 70F. There was no logging of cooling between 140F and 70F. Per the staff, these products were cooled on ice and that was why there was no entry in the "blast chiller log" for these foods.
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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:
Galley-
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Violation:
The cooling log entry for the grilled vegetable had a start temperature of 47F. There was no log for the cooling of this food from hot temperatures.
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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.:
19
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Site:
Buffet-Lido
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Violation:
There were a few foods on display that did not have serving utensils.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Lido
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Violation:
There were several stations where the passengers lined up within one meter of the foods on display and there were no side shields.
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Recommendation:
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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Item No.:
19
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Site:
Buffet-Lido
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Violation:
There were a few stations that had short handled spoons where the handle was in contact with the food.
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Recommendation:
Ensure that serving utensils have adequate handle length to prevent the handles from coming into contact with the food.
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Item No.:
27
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Site:
Buffet-Juice Station Port
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Violation:
The drain under the handwash sink was heavily soiled.
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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.:
27
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Site:
Buffet-Taco Bar
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Violation:
There was soiled water under the technical compartment of the buffet station.
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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.:
27
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Site:
Galley-Potwash
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Violation:
The area around the food waste disposal system under the soiled ramp was heavily soiled.
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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.:
27
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Site:
Galley-Pastry
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Violation:
There was soiled water in the mixer collar.
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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.:
28
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Site:
Buffet-Juice Station Starboard
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Violation:
There were plates and plate covers staged under the fly trap.
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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.:
30
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Site:
Galley-Crew Toilet Room
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Violation:
There was no toilet tissue in the stall.
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Recommendation:
Ensure that a supply of toilet tissue is provided at each toilet at all times.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The decks in the lido galley, pinnacle grill, and crew galley were difficult to clean due to worn deck finishes, rough surfaces and cracked deck materials.
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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:
Buffet-
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Violation:
The test model automatic handwashing system had water supply lines and a drain line that draped the deck, making cleaning of the deck difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
34
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Site:
Buffet-
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Violation:
The water fountain was not working.
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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:
Other-Hamburger Grill Pantry
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Violation:
The drain under the preparation sink was clogged.
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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-Pastry
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Violation:
The water fountain was not working.
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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.:
36
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Site:
Bar-Explorations Cafe
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Violation:
Several deckhead mounted light bulbs 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.:
40
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Site:
Integrated Pest Management-Active Monitoring Log
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Violation:
The active monitoring log was not available. According to staff the active monitoring was being recorded on the passive surveillance log, however, this could not be determined by reviewing the passive monitoring logs.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of completing the logs.
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