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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
There were records indicating that in June 2010 the #2 central and #2 port potable water tanks were cleaned, disinfected, and spot painted in areas. It could not be determined if the ship followed all the manufacturer's specifications for drying and curing. There was a notation of the application being conducted according to the manufacturer's instructions, but nothing noted on drying or curing, and no times or temperatures for either were provided.
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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 documentaion for the coating used and recommendations followed are avaialble 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:
All the Halton Hood cleaning cabinets located throughout the food areas had Wilkins model 760 (Italy) backflow preventers installed with specific test cocks and shut-off valves for testing the preventers. There was no notation other than inspection in the written records for these preventers, which should be tested annually as per 5.7.2.2.2 of the VSP Operations Manual 2005.
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Recommendation:
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. 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:
Medical-Treatment Room, Medicine Room, and Doctor's Office
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Violation:
There were 3 individual sinks in the treatment room, medicine room and doctor's office which had non-continuous pressure backflow prevention devices installed on the hot and cold potablle water lines feeding the sink faucet/flexible hose connection. The backflow preventers were installed between two valves set in the open position.
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Recommendation:
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.:
09
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Site:
DO NOT USE (whirlpool/spa)-Midship Port and Aft Port Whirlpool Spas
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Violation:
The midship port whirlpool spa was open and had a free bromine residual of 2.99 ppm using the inspector's test kit. The ship tested the same whirlpool for total bromine and the concentration was over 5 ppm. The aft whirlpool was open and in use by two guests, and the inspector's test for free bromine was 2.5 ppm, while the total bromine test from the ship was 5.3 ppm.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The pool was open and in use by two guests. Small piles of brightly colored paint chips were noted on the port side floor of the pool along with some other debris.
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Recommendation:
Clean the bottom pool surface of debris.
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Item No.:
16
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Site:
Galley-Deck 0 - Walk-In Refrigerator / Freezer No. 26
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Violation:
There were four hotel pans of ground beef with a production date of 11/8/2010 that with internal temperatures that ranged from 48F to 56F. Other non-potentially hazardous foods inside the same unit had temperatures of internal temperatures that ranged from 46F to 52F, and the ambient air temperature of this walk-in refrigerator was 47 F, according to the mounted thermometer near the entry door. The staff stated they did not know how long the food items were out of temperature. The food items were discarded. Refrigeration staff evaluated the unit and it was not operating under a defrost mode at the time of inspection.
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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.:
19
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Site:
Provisions-Deck 0 - Miscellaneous Freezer
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Violation:
There was an open loaf of bread that was stored in the bottom of a soiled, brown cardboard box. The loaf of bread was discarded.
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Recommendation:
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.
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Item No.:
19
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Site:
Galley-Deck 9 - Pizzeria
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Violation:
The door between the galley/preparation area and the service counter for the pizzeria was pinned open. This door opened to an outer deck area. The pizzeria was in active operation at the time of the inspection, with exposed and uncovered food along the cold top rails. One fruit fly was observed in the galley/preparation area.
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Recommendation:
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.
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Item No.:
20
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Site:
Galley-Deck 0 - Walk-In Refrigerator / Freezer No. 26
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Violation:
There were four hotel pans of ground beef with a production date of 11/8/2010 that with internal temperatures that ranged from 48F to 56F. Other non-potentially hazardous foods inside the same unit had temperatures of internal temperatures that ranged from 46F to 52F, and the ambient air temperature of this walk-in refrigerator was 47 F, according to the mounted thermometer near the entry door. The staff stated they did not know how long the food items were out of temperature. The food items were discarded. Refrigeration staff evaluated the unit and it was not operating under a defrost mode at the time of inspection.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Deck 0 - Water / Ice Station - Ice Machine with Bin
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Violation:
The fastener holding the right side of the cuber had corroded.
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Recommendation:
Replace the cuber fastener.
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Item No.:
21
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Site:
Galley-Deck 0 - Hot Station - Tilting Kettle
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Violation:
There was a large wire whisk in use at the tilting kettle that had an end cap missing on the handle. The inside of the handle was lightly soiled with dust, debris, and food residue. The whisk was discarded.
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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.:
21
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Site:
Galley-Deck 9 - Warewashing
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Violation:
The brown painted 6-foot tables at the soiled landing had peeling paint that made 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 and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
26
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Site:
Galley-Deck 3 - Ice Machine
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Violation:
The cuber drip tube and the plastic piece above the cuber was lightly soiled with a red/black mold. The back side and edges of the cuber cover were lightly soiled with mold. There was a black powder substance in the water collection tray. In a few locations along the cuber, there were several red spots that appeared to be corrosion.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 0 - Water / Ice Station - Ice Machine with Bin
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Violation:
The cuber drip tube and the plastic piece above the cuber was lightly soiled with a red and black substance. In addition, there was a black powder in the plastic water tray below the cuber.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 0 - Water Station / Ice Machine
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Violation:
The interior of the ice chute on the Follett model ice dispenser was soiled with a sticky substance.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 0 - Main Entry - Near Handwash Sink
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Violation:
The stainless steel cereal rack was lightly soiled with dust and a black substance.
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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-Deck 0 - Hot Station - Tilting Kettle
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Violation:
There was a large wire whisk in use at the tilting kettle that had an end cap missing on the handle. The inside of the handle was lightly soiled with dust, debris, and food residue. The whisk was discarded.
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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:
Food Service General-Nonfood Contact Surfaces of Equipment
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Violation:
In several locations of the crew galley, the main galley, preparation pantries and beverage stations, there was an accumulation of dust along the top surfaces of equipment, the sides of shields, and below and behind equipment. In the pastry section of the main galley, two wall mounted stainless steel shelves had a sticky residue along the back of the shelves.
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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. 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:
Food Service General-Main Galley, Crew Galley, and Specialty Restaurants
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Violation:
Several of the previously cleaned handles for the tilting pans and kettles were soiled with a brown substance, which was clearly old accumulation. Some of these were in-use, while others were not.
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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:
Pantry-Deck 0 - Pastry Preparation
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Violation:
The top of the previously cleanedstainless steel preparation table was lightly soiled with dust. The bottom and edges of the table had dried food debris and residue. There was no food preparation taking place in this area at the time of inspection.
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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.:
33
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Site:
Buffet-Deck 9 - Lido - Omelet Station - Forward
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Violation:
There was an accumulation of dust and grease between the decorative pieces of the deckhead.
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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:
Buffet-Deck 9 - Decorative Masks
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Violation:
There was a light accumulation of dust the lights and decorative masks above the service side of the buffet lines. This violation was also noted in the previous VSP inspection report of May 2010.
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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:
Galley-Deck 3 / 4 Escalators to Dining Room and Food Service Elevator
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Violation:
A few steps of the food service escalators between deck 3 and 4 had a sticky substance along the foot treads and along the sides below the moving handrail. Staff stated this escalator was not in use today. One food service elevator for the provisions area was lightly soiled on the deck and the door tracks.
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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.:
39
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Site:
Integrated Pest Management-Deck 3
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Violation:
There were 5 live fruit flies observed in the aft beverage station for the Chic Dining Room, two of which were on the countertop and 3 in the technical compartment below the counter. There were 8 live fruit flies observed near and under the pulper in the main galley salad station. These areas were not in active use at the time of the inspection. There was one live fruit fly observed in the pantry/preparation area of the pizzeria during active service.(see item 21 above).
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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.:
40
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Site:
Galley-Deck 9 - Pizzeria
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Violation:
The door between the galley/preparation area and the service counter for the pizzeria was pinned open. This door opened to an outer deck area. The pizzeria was in active operation at the time of the inspection, with exposed and uncovered food along the cold top rails. One fruit fly was observed in the galley/preparation area.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Children Area-Camp Carnival - Child Toilet
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Violation:
There was no airtight, washable waste receptacle for the child toilet room per 10.2.1.1.3 of the VSP Operations Manual.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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