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Item No.:
06
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Site:
Potable Water-Far Point Chart Record
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Violation:
At 15:55 the far point chart's chlorine pen was positioned at approiximately16:15. Staff explained they position the chlorine and pH pens so the actual time is between the two pens.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection
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Violation:
On 10 May, the written records indicated a four-meter pipe of the main hot water manifold distribution line was 'flushed with 50 ppm solution before put back in place.' The contact time for this disinfection was not documented.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-List of Non-Testable Devices
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Violation:
The many lists of non-testable devices indicated the devices were last inspected in March and April 2014.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool Spa Outside the Spa
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Violation:
The pH levels within the port side whirlpool spa were consistently above 7.90 as measured by the crew member and inspector. On three measurements, the crew member's test kit read 7.94, 7.90, and 7.92, while the inspector's test kit read 7.94, 7.93, and 7.94. The whirlpool spa was immediately netted and closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A photographer experienced onset of acute gastroenteritis (AGE) symptoms on 10 May at 21:30, but did not report to the medical center until 11 May at 07:50. Also, a youth counselor experienced onset of AGE symptoms on 14 May at 02:00, but did not report to the medical center until 11:20. Both of these crew member's illnesses occurred during the dry dock voyage when crew members work different shifts compared to their normal work hours. Both crew members did not work while symptomatic. It could not be determined if they went to the staff mess or other crew areas while symptomatic. Both crew members received a formal warning for late reporting. A similar violation was written on the 6 December 2014 inspection with two crew members reporting late to medical.
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Recommendation:
Ensure crew members report immediately to medical after experiencing vomiting and/or diarrhea.
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Item No.:
16
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Site:
Galley-Deck 6 Hot Galley
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Violation:
One hotel pan of tomato sauce on temperature control in the hot holding unit #1 was at 130F. According to staff, the tomato sauce had been warmed and placed in the hot holding unit within the last 30 minutes. The tomato sauce was reheated to above 165F and placed back into the hot holding unit.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Sabitini's
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Violation:
A hotel pan of cut arugula was stored in the walk-in refrigerator with an internal temperature of 44F. According to staff, the arugula was prepackaged and was immediately opened and placed into the hotel pan when it came into the galley in the morning. The arugula was placed into an ice bath until the temperature reached 41F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Bell Box
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Violation:
The posted time control plan for the dining room attendant area listed the undercounter refrigerator #1 as a time control unit with the operational hours from 06:00-10:00. During the inspection at 15:15 a tray with small containers of skim milk were on a tray with a discard label for 16:00. Also, the unit was not labeled as a time control unit.
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Recommendation:
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.:
19
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Site:
Bar-Mermaid Bar
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Violation:
Four bottles of beer were laying sideways on the bottom of the middle undercounter refrigerator. The bottles were immediately placed on a shelf.
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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.:
19
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Site:
Galley-Horizon Court- Center Gazebo
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Violation:
The scoops in two hotel pans of cooked pasta on the countertop were inside the pans and the handles were in contact with the pasta.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
22
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The wash solution in the three compartment sink was heavily soiled and had visible food debris.. The water was discolored and the soap bubbles were yellow from grease.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 6 Starboard Forward Warewash
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Violation:
A pipe under the flight-type dishwash machine was leaking causing water to pool on the deck. The dishwash machine was not in operation at the time.
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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; (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.:
22
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Site:
Galley-Warewash
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Violation:
Grease was observed on the opening of the dryer fan unit in the flight-type dishwash machine. The machine was in-use but no grease was observed dripping onto clean plates.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths 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; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-
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Violation:
The recessed ledge on the backplate of the previously cleaned deli slicer was 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 14 Horizon Court Galley
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Violation:
The recessed ledge on the backplate of the previously cleaned deli slicer was 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-Sabitini's
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Violation:
The recessed ledge on the backplate of the previously cleaned deli slicer was 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-Crown Grill
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Violation:
The recessed ledge on the backplate of the previously cleaned deli slicer was 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.:
30
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Site:
Buffet-Trident Grill
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Violation:
The paper towel dispenser at the handwash station to the right of the grill had no paper towels. The area was in operation at the time.
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Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 5 Pot Wash Clean Storage
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Violation:
Water was dripping from the deckhead speaker located between two clean storage racks onto the deck below. No clean equipment was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 14 Horizon Court Hot Galley
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Violation:
Large sections of the deck grouting was missing around the flat grill and stove top. This area was identified on the ship's internal deck tile and grouting repair list.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 Starboard Forward Warewash
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Violation:
A pipe under the flight-type dishwash machine was leaking causing water to pool on the deck. The dishwash machine was not in operation at the time.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Buffet-Cafe Caribe
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Violation:
Four small drain flies were observed by the port side employee handwash station. This area was not in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Technical Department
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Violation:
The pest management records listed the weekly lift and shaft inspection dates, but did not include results from those inspections. The records had a column to document the sanitary condition and pests found within the area. Also the monitoring of cockroach traps was not documented if pests were found or the condition of the traps (missing/replaced, etc.). Only a map of the cockroach trap placement was shown during the inspection.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
44
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Site:
Recreational Water Facilities-Outside the Spa
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Violation:
When leaving the area, a pool technician poured approximately two cups of brominated whirlpool spa water into the chlorinated swimming pool.
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Recommendation:
Do not combine brominated and chlorinated water. Do not pour water from the whirlpool into the swimming pool.
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