|
|
|
Item No.:
03
|
|
Site:
Potable Water-Potable Water Production Records
|
|
Violation:
It was unclear when comparing the potable water production records whether or not the ship has produced potable water at the minimum 2 ppm (mg/L) free chlorine residual, given the values recorded in the data logger from the engine control room were above 2 ppm for several months, but over the same period there are values well below 2 ppm recorded for several hours on the chlorine analyzer chart recorders.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter. Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Production Records
|
|
Violation:
The calibration of the halogen analyzer and chart recorder at the beginning of potable water production was not recorded either on the analyzer recorder charts or in the potable water production log. Staff recorded only the electronic data logger free chlorine and pH values in the production log, and the values for both pH and free chlorine residual from the potable water production analyzer charts were significantly different for several months.
|
|
Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book. Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is condiucted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading. Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
|
|
|
Item No.:
06
|
|
Site:
Medical-Microbiological Analysis of Potable Water
|
|
Violation:
The written log of random sampling and onboard analysis from the ship's potable water distribution system listed a high positive result for total coliforms at an ice machine in the casino in December 2010. There was no documentation of secondary analysis of this sample for Escherichia coli. A repeat test was conducted one day later after disinfection of the unit and again only a total coliforms positive result was recorded.
|
|
Recommendation:
Ensure that when positive results are received during onboard microbiological tests of the potable water system, that the Eschirichia coli test is conducted and results recorded. Follow-up tests should also include the E. coli evaluation.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The ship has not completed their cross-connection control program listing of backflow prevention devices which require inspection only. The devices were not listed but were installed in the medical center flexible shower hoses, deck wash tap in the pool mechanical room, all ice machines (air gaps), and spa area pedicure thrones. Essentially the ship has the original listing of testable and non-testable backflow preventers from the original construction, but have not established the inspection schedule for the non-testable devices and have not updated the original list. All the above devices and locations were noted in the August 2010 VSP inspection report.
|
|
Recommendation:
Finalize the cross-connection control list. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room Workshop Entry
|
|
Violation:
The hot and cold potable water supply to the sink and adjacent drinking fountain in the engine workshop were not striped or painted to indicate the water was potable.
|
|
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. 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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Potwash
|
|
Violation:
The atmospheric vacuum breaker for the detergent on the clean landing was weeping.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-and Whirlpool Spa
|
|
Violation:
There were no notations on some of the electronic record print-outs indicating a fecal accident.
|
|
Recommendation:
Ensure that logs and charts contain notations of any unusual water events with the whirlpool spas and corrective actions taken. Ensure that logs and charts contain notations of any unusual water events with the swimming pool operation and corrective actions taken.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal Illness
|
|
Violation:
One crewmember reported diarrhea symptoms to the medical center at 7 pm on 14 January 2011, but their symptoms began at 6 pm on 12 January.
|
|
Recommendation:
Ensure that crewmembers with symptoms of AGE report to medical as soon as practical. Ensure that crew members with reportable signs and symptoms report to medical as soon as practical.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
There were 3 large plastic bins of cut lettuce with temperatures ranging from 45F - 48F. The ambient temperature of the walk-in was 38F. The salads were blast chilled and placed in smaller containers.
|
|
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. 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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
There was a garbanzo bean salad in the undercounter refrigerator that had temperatures ranging between 45F and 46F. The salad was immediately removed and blast chilled.
|
|
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. 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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
There were 5 large plastic bins of shredded cabbage with temperatures ranging from 48F - 61F. The ambient temperature of the walk-in measured 42F. The production dates of the cabbage ranged from the previous day, up to three days prior.
|
|
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. 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Undercounter refrigerator
|
|
Violation:
There were two pans of sliced hard and soft cheese that had temperatures ranging from 45F to 48F. The production date of the cheese was the same day. The ambient temperature of the undercounter refrigerator measured 40F. The pans were immediately blast chilled.
|
|
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. 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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Le Bistro
|
|
Violation:
There were confusing labels for two hotel pans containing Foiegras (duck liver) inside undercounter freezer #2. Both hotel pans were labeled as if this Foiegras was cooked on Friday 21/January/2011 with a discarding date of 27/January/2011. However, this product was recorded in the cooling logs as being cooked on Friday 28/January/2011. This was corrected by labeling the product according to the data recorded in the cooling log.
|
|
Recommendation:
Ensure that labels for foods that are cooled correspond with coolling logs.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe / Extension / Starboard
|
|
Violation:
The handle of the serving utensil used by the passengers for the self-service of turkey links was in direct contact with sausage links that were in another tray. The tray with turkey links was placed behind the tray with sausage links. This area was active during the inspection. The tray with the turkey links was removed from this area.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Moderno
|
|
Violation:
A container with black pepper was labeled as if it was salt and another container with salt was labeled as if it was black pepper. This mislabeling was corrected.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The dough sheeter had some loose fibers along the edges. This item was corrected.
|
|
Recommendation:
Ensure that fibers are removed periodically to prevent contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Wine Cellar / Soda Dispensor
|
|
Violation:
The soda dispenser had slotted fasteners on the underside panel adjacent to the dispensing nozzles.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Canape
|
|
Violation:
There was a green cutting board that had deep gouges.
|
|
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.:
21
|
|
Site:
Galley-Satalite Pantry for Pastry
|
|
Violation:
The equipment drain line for the condensate collection pan did not discharge to a scupper or drain.
|
|
Recommendation:
Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Round handles for tilting kettles and pans
|
|
Violation:
There was a groove on the backs of the round handles for the tilting kettles and pans that made cleaning difficult.
|
|
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:
Galley-Manhattan Ice/Juice Station
|
|
Violation:
The back side of the ice machine was corroded and was difficult to clean.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Wine Cellar / Soda Dispensor
|
|
Violation:
There were corroded fasteners on some of the non-food contact surfaces of the soda dispensing unit, which made cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Scales Weights
|
|
Violation:
There was chipped paint on several of the metal scale weights.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Waves Bar
|
|
Violation:
The power cables beneath all three of the soft serve frozen drink machines mounted on the back bar counter were draping and bundled on the counter below, making access to and cleaning of the counter difficult.
|
|
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:
Galley-Moderno
|
|
Violation:
There were open seams around the grease chutes of the two flat grills.
|
|
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.:
22
|
|
Site:
Food Service General-Final Rinse
|
|
Violation:
The upper interior side and upper panels inside the flight-type machines were soiled with a build-up of mineral deposits and food debris. In addition, the rubber tray straps were soiled and degrading.
|
|
Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Some of the final rinse nozzles did not spray an effective pattern.
|
|
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-Warewash
|
|
Violation:
There were two final rinse nozzles that did not spray in an effective pattern.
|
|
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.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
A crew member was observed placing a pot into the hot sanitizing rinse for only 7-seconds. The staff member indicated the correct time was 30-seconds and stated he was confused by the sign.
|
|
Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
26
|
|
Site:
Galley-Wine Cellar / Soda Dispensor
|
|
Violation:
The fasteners were lightly soiled. This unit was previously cleaned.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Taste Pastry
|
|
Violation:
The deck mounted mixer was soiled along the mixer shaft.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Taste Pastry
|
|
Violation:
There was a small accumulation of a fibrous material on three of the cutting blades of the table-mounted bread slicer.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Bakery
|
|
Violation:
The previously cleaned deck mounted mixer was soiled along the mixer shaft.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Storage Locker FD-05
|
|
Violation:
There were four previously cleaned knives that were soiled along the blades and handles. There was one previously cleaned blender cover that was soiled.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Round handles for tilting kettles and pans
|
|
Violation:
There were a few handles that were lightly 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.:
27
|
|
Site:
Galley-Manhattan Ice/Juice Station
|
|
Violation:
There was a mixture of dust and debris in the ventilation louvers for the bulk-milk dispenser.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Bulk-Milk Dispensors
|
|
Violation:
There was a mixture of dust and debris in the ventilation louver for the bulk-milk dispensers in the crew and staff mess.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Garden Cafe / Yogurt Station
|
|
Violation:
There was heavy mold on the insulation material that covered the refrigeration piping located inside the technical compartment of reach-in refrigerator #9.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Corridor to Food Service Escilators
|
|
Violation:
There was an insect trap located directly over a trolley of stored cleaned dishes. The trolley was removed.
|
|
Recommendation:
Ensure that the insect devices are not located over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles and dead insects and insect fragments are prevented from being impelled onto or falling on clean items.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was no hot water at the hand wash station. The water temperature was adjusted manually and the issue was corrected.
|
|
Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) 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 52C (125F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Spiegel Tent
|
|
Violation:
There was a "Wash Hands Often" sign above a handwash station and a preparation counter sink. The handwash station and the preparation counter sink were next to each other and the sign appeared to direct employees to wash hands on both.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks. Remove or relocate the sign to clearly indicate which sink is to be used.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Cagney's Steakhouse
|
|
Violation:
There was no coving at the counter/deck juncture on the passenger side of the service line.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Cagney's Steakhouse
|
|
Violation:
There was no coving at the counter/deck juncture on the passenger side of this self-serve buffet line.
|
|
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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Le Bistro / Forward-Port Side
|
|
Violation:
There was a water leak by the soap dispenser located next to the handwash station.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Buffet Lines
|
|
Violation:
A number of the shatter-resistant heating lamp bulbs on the buffet lines had their shatter-resistant plastic cover peeling or missing.
|
|
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. Replace bulbs as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Manhattan Hot Galley
|
|
Violation:
Condensate was collecting along the counter ledge above foods on hot hold in the bains marie.
|
|
Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
There were no airtight, washable waste receptacles in any of the toilet rooms.
|
|
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.
|
|