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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring
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Violation:
The Crew Mess and other locations were used for a microbiological sample on 3 months out of the past 6 months of the required representative microbiological monitoring of the drinking water distribution system. In other months, a larger variety of sampling locations were noted.
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Recommendation:
Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Testing
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Violation:
The correct procedures are being followed for backflow prevention testing. The results, however, were showing overall pressures for each valve rather than the required pressure differential for each valve in the testable assemblies.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Food Service General-Non-Potable Water Lines
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Violation:
The chilled water lines used in the ice machines in the galleys and the deck pantries and the brine lines used in the upright refrigerators in food areas were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Pantry-Bar
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Violation:
A backflow preventer on the potable water line was leaking in the multi-flow cabinet.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Monitoring / Signage / Testing
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Violation:
The ship is still in the process of evaluating the best method for automatically monitoring the halogen residual for each recreational water facility. Currently, the halogen samples are taken from the return water at the pump in the engine room which is after the compensation tanks which are on Deck 14, under the Rec Water Facilities. / New temporary signs have been installed that meet the new informational requirements of the manual except for adding each facility's bather load in the blank provided on the sign. / Equipment for testing new parameters such as combined chlorine and total alkalinity was being delivered during today's inspection. The daily log records have already been updated to address these new requirements. (New requirements in 2011 VSP Operations Manual)
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates. Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation. Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. For whirlpool spas and spa pools, ensure the analyzer probes for dosing and recording systems are capable of measuring and recording levels up to 10 mg/L (10 ppm). Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans for the food outlets did not state a discard time for the food on time control. The time control plans only listed the hours of service and that the food was set-up 30 minutes prior to the opening of the food outlet. It was confirmed during operation that the food was not on time control for longer than 4 hours as indicated on the labels of the individual foods.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Food Service General-Consumer Adviseries
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Violation:
The signs in the lido buffet did not state the specific foods such as cold smoked salmon and swordfish and that they could be served undercooked. These signs did have a consumer advisory. Foods of animal origin that could be served undercooked such as steaks and hamburgers in the crown grill, sabitini, and room service were not identified and there were no consumer advisories on the menus.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Bar-Crooner's Bar
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Violation:
The ice scoop in an active bar was found with its handle in the ice. The plastic ice scoop holster where it should have been stored was in place.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Galley-Sabitini
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Violation:
The bread warmer stored less than 6 inches from the deck was used to warm bread during operaiton. This unit was not in operation at the time.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Bar
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Violation:
A cutting board stored in the clean section had several scores and was discolored.
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Recommendation:
Ensure surfaces such as cutting 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.
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Item No.:
20
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Site:
Food Service General-Tip-Sensitive Thermometers
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Violation:
Staff responsible for measuring thin foods did not have tip-sensitive thermometers. According to the staff, the thermometers have been ordered.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
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Site:
Pantry-Horizon Court
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Violation:
The large white plastic bin used to store rolls had several scratches, scores, and was discolored.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
There were three large food transportation carts used to transport bulk food items that had several cuts, grooves, and worn areas. The hardware on these carts were corroded in some areas.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Sabitini
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Violation:
The metal shelving holding food in the walk-in refrigerator was corroded in several areas and had several hard to clean grooves.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Crown Grill
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Violation:
There was peeling sealant between the bulkhead panels behind the grill flat top, around the grill flat top, and on the left side of the combo oven, making cleaning difficult.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Hamburger Grill
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Violation:
The red sealant on the left grease pan housing unit for the flat grill was peeling, making cleaning difficult.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The pre-wash, wash, and final rinse gauges on the in-use flight type warewash machine were reading specific temperatures even when the warewash machine was not running.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Buffet-Port Beverage Station
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Violation:
There was a thick white substance on the inside of the ice chute.
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Recommendation:
Ensure 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-Hamburger Grill
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Violation:
The two right deep fat fryers were soiled with food residue on the inside.
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Recommendation:
Ensure 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:
Pantry-Bar
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Violation:
A cocktail stirrer and a strainer were soiled with food residue and stored in the clean section of equipment.
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Recommendation:
Ensure 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 5
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Violation:
The nozzles of the previously clean juice machine were soiled with food residue.
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Recommendation:
Ensure 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 5 Clean Storage
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Violation:
There was food residue on a drinking glass stored in a clean storage area adjacent to the water dispenser.
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Recommendation:
Ensure 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 5 Soup Station
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Violation:
The previously clean stick blender was soiled on the inside between the components.
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Recommendation:
Ensure 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:
Pantry-Bar
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Violation:
The bottom ice compartment of the ice machine was discolored with a red corroded substance and there were several black particles on the water collection tray. The compartment was cleaned and sanitized.
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Recommendation:
Ensure 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-Hamburger Grill
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Violation:
The grease collection area and the grease pan housing for both previously clean flat grills were soiled with a grease residue and food debris.
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Recommendation:
Ensure 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-Pizzeria
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Violation:
The right bottom side of the technical compartment under the soda dispenser had a large amount of white and brown grease residue.
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Recommendation:
Ensure 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-Warewashing
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Violation:
The top compartment of ice machine #1 was soiled with a brown substance and black particles. This compartment was not in-use and is not a food contact surface.
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Recommendation:
Ensure 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:
Galley-Sabitini
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Violation:
The bread warmer was stored less than 6 inches from the deck.
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Recommendation:
Store cleaned equipment: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-
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Violation:
The bread warmer was stored less than 6 inches from the deck. The warmer was moved to a deck stand.
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Recommendation:
Store cleaned equipment: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-Hotel Locker 15610 Toilet Room
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Violation:
The handwashing sink in the toilet room in the lido warewash area was out of order. A work order was submitted.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
33
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Site:
Galley-Pizzeria
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Violation:
There was a pipe penetration in the bulkhead behind the right ice cream machine on the counter.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pizzeria
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Violation:
There was missing and recessed grout along the entire perimeter between the deck tiles and the coving tiles. There were also missing or recessed tiles in some areas.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hamburger Grill
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Violation:
There was recessed and missing grouting throughout the perimeter of the area between the deck tiles and the coving tiles.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Cold Galley
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Violation:
The deckhead panel was leaking water from a condenser unit and water was dripping onto the deck. No food items were impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Hotel Locker 15618
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Violation:
There was less than 110 lux of light intensity throughout this locker used to store dry foods.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Buffet-Port Beverage Station
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|
Violation:
There was less than 220 lux in front of the ice dispenser on the beverage station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas.
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Item No.:
36
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Site:
Food Service General-Lighting
|
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Violation:
The light intensity was less than 110 lux behind and around several pieces of deck- and counter-mounted equipment including: ice machines in the galleys and deck pantries, cooking equipment, and equipment on beverage stations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Horizon Court
|
|
Violation:
One of the heat lamp bulbs was peeling in two areas on the starboard hot line. Also, the left heat lamp bulb on the port hot line was peeling.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food.
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Item No.:
37
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|
Site:
Galley-Deck 6 Hot Galley
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|
Violation:
There was excess steam collecting on the deckhead above the combioven.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on deckheads.
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Item No.:
39
|
|
Site:
Galley-Deck 5
|
|
Violation:
There was one small fly inside the water dispenser area.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
39
|
|
Site:
Pantry-Pizzeria
|
|
Violation:
There was one small fly in the left side of the technical compartment under the soda dispenser.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas.
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Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Log
|
|
Violation:
There was not a follow-up action or results for pests observed on the active surveillance log.
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|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
|
|
Site:
Housekeeping-OPRP
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|
Violation:
There was no concentration of the disinfectant used.
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|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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