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Item No.:
08
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Site:
Potable Water-
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Violation:
The list of cross-connections did not completely match those installed onboard. For example, the list did not indicate the number of devices for connections such as the hospital showers, passenger and crew toilets and showers (public and cabin), pool shower hoses, cabin and suite shower hoses, and AC room water taps.
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Recommendation:
Update the list of cross-connections so it matches the devices and equipment onboard.
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Item No.:
08
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Site:
Bar-Vibe Sundeck Bar
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Violation:
The backflow prevention device on the water supply for the carbonator located in the pantry had a constant leak from the atmospheric vent, indicating a possible failure.
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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-Swimming Pool Drain Covers
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Violation:
The drain covers in the swimming pools were of a standard design constructed by the shipyard. A letter from the shipyard accompanied the covers, but it was unclear if the design was specified by a registered design professional for such requirements as entrapment issues, grate loadings, grate protection, etc. Also, the letter did not specify the exact pools where the drain covers were installed.
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Recommendation:
Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool and Spa Pool Drain Covers
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Violation:
The whirlpools and spa pools had compliant drain covers, however the covers were stamped for 'wall' only. All of the covers were installed on the floors of the facilities.
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Recommendation:
Do not use drain covers certified for wall only on the floor of the RWF. Ensure that the installation meets the requirements of the manufacturer.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 5 cruises revealed a Guest Services Associate experienced AGE symptoms and continued working after the symptoms began. She reported an onset of AGE symptoms on 14 August at 14:15, worked until 15:00, and reported to the medical center at 18:00. Also, an Assistant Cook reported an onset of AGE symptoms on 20 July at 06:30 and reported to the medical center at 12:00. She did not work while symptomatic. Both crew members received counseling letters.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
12
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Site:
Provisions-Beverage Storeroom
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Violation:
An open, half-filled bottle of water was on a pallet in the middle of the room next to stored beverages.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
16
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Site:
Galley-4-Hour Discard Label
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Violation:
Two hotel pans of pancake batter were on the service counter next to a grill with no 4-hour discard label. Staff confirmed the pancake batter was on time control.
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Recommendation:
The VSP Operations Manual clarifications page for section 7.3.5.3.6 states "containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours."
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Item No.:
19
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Site:
Other-Gift Shop Locker 03-3-008 (Deck 3)
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Violation:
Boxes of food were stored in a cage-like locker that was made of galvanized metal. Signs of corrosion were visible in several areas of the metal cage. This and several similar storage rooms had been noted in previous inspection reports. The ship was in the process of renovating these storage rooms to make them compliant.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination. Move the food items to an area without galvanized metal.
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Item No.:
20
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Site:
Galley-Moderno Restaurant
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Violation:
Two Elangrills broilers had open seams in the back wall and wall/floor panels that were difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch). 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:
Other-Bridge
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Violation:
The power cables to the espresso machine and milk refrigerator were draped on the counter of the beverage station, making cleaning difficult. This was corrected.
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Recommendation:
Elevate the power cables above the counter.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The auxiliary rinse was not working properly while the machine was in operation. No water was observed coming from any of the auxiliary rinse spray nozzles.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The final rinse sanitizing spray nozzles were not working properly while the machine was in operation. No water was observed coming from any of the upper and side final rinse spray nozzles. It was determined a water supply pipe was disconnected.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
24
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Site:
Galley-Glasswash Machine
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Violation:
The final rinse sanitizing spray nozzles were not working properly while the machine was in operation. No water was observed coming from any of the upper and side final rinse spray nozzles, and therefore a final sanitizing rinse temperature of at least 160F at the utensil surface was not achieved. It was determined a water supply pipe was disconnected.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Potwash Area
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Violation:
The water temperature in the sanitizing compartment of the three-compartment sink was measured between164 - 168F by the inspector and staff. The sink was in operation and a hotel pan was in the sanitizing compartment.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (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.
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Item No.:
26
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Site:
Room Service-Ice Machine
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Violation:
Both white deflector panels had a slight accumulation of a black substance on both the inside and outside of the panel.
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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-Moderno Restaurant
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Violation:
Grease residue was found in the two Elangrills broilers open seams in the back wall and wall/floor panels that were difficult to clean and in the back bottom corners of the cooking area.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Bar-Sunset Bar (Inside)
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Violation:
A slight pink residue was on the soda dispensing head at the juncture between the clear plastic handle and the dispensing head.
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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:
Bar-Haven Bar
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Violation:
The soda dispensing head on the front bar counter had a slight accumulation of a black residue on the manifold and a brown residue on the blue nozzle housing.
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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:
Galley-Noodle Bar
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Violation:
A neutral cabinet shelf under the flat grill had a slight buildup of grease and 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:
Room Service-
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Violation:
The technical compartment of the reach-in refrigerator was soiled with dust and dirt 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.:
28
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Site:
Dining Room-Storeroom 05-6-005 (Deck 5)
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Violation:
Galley equipment was stored in this room that was not properly constructed for food equipment storage. The deckhead was open and had exposed wires and pipes. This and several similar storage rooms had been noted in previous inspection reports. The ship was in the process of renovating these storage rooms to make them compliant.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination. Move the galley equipment to an area with hard, durable, easy to clean deckhead. Or close the deckhead to prevent contamination from dust and debris falling from the wires and pipes.
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Item No.:
28
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Site:
Dining Room-Deck 7 Galley Store Room
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Violation:
Galley equipment was stored in this room that was not properly constructed for food equipment storage. The deckhead was open and had exposed wires and pipes. This and several similar storage rooms had been noted in previous inspection reports. The ship was in the process of renovating these storage rooms to make them compliant.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination. Move the galley equipment to an area with hard, durable, easy to clean deckhead. Or close the deckhead to prevent contamination from dust and debris falling from the wires and pipes.
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Item No.:
28
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Site:
Pantry-Butler's Pantry
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Violation:
Two stacks of 15-20 clean plates and two additional stacks of 15-20 clean plate covers were stored surrounding the utility sink. Water had splashed on the plates and plate covers. All items were removed to be rewashed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Other-Gift Shop Locker 03-3-008 (Deck 3)
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Violation:
Boxes of food were stored in a cage-like locker that was made of galvanized metal. Signs of corrosion were visible in several areas of the metal cage. This and several similar storage rooms had been noted in previous inspection reports. The ship was in the process of renovating these storage rooms to make them compliant.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Dining Room-Storeroom 05-6-005 (Deck 5)
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Violation:
Galley equipment was stored in this room that was not properly constructed for food equipment storage. The deckhead was open and had exposed wires and pipes. This and several similar storage rooms had been noted in previous inspection reports. The ship was in the process of renovating these storage rooms to make them compliant.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Dining Room-Deck 7 Galley Store Room
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Violation:
Galley equipment was stored in this room that was not properly constructed for food equipment storage. The deckhead was open and had exposed wires and pipes. This and several similar storage rooms had been noted in previous inspection reports. The ship was in the process of renovating these storage rooms to make them compliant.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Buffet-Garden Cafe
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Violation:
A forward port service line heat lamp had the protective plastic coating peeling away from the face of the bulb. This lamp was replaced during the inspection.
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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.:
36
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Site:
Pantry-Butler's Pantry
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Violation:
The light intensity in front of the upright refrigerator was less than 220 lux.
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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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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