|
|
|
Item No.:
03
|
|
Site:
Potable Water-Production
|
|
Violation:
The ship sailed in the Amazon River from 24 March 2013 to 1 April 2013 and produced potable water while in the river. The ship's first arrival in the U.S. was in San Juan, Puerto Rico on 5 April and Miami, Florida on 8 April, 2013. The same violation was noted in the previous VSP inspection in January 2013.
|
|
Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel's potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering and Production Records
|
|
Violation:
In reviewing the potable water bunkering and production charts since the January 2013 VSP inspection, there were several days where the ship bunkered or produced potable water for periods of 1-3 hours below the minimum free residual chlorine of 2.0 ppm. Additionally, there were entire days where chlorination during production was below 2.0 ppm between 15 and 19 May 2013.
|
|
Recommendation:
Continuously halogenate potable water 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 and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
06
|
|
Site:
Medical-Onboard Microbiological Water Testing
|
|
Violation:
The potable water microbiological monitoring log form included a series of instructions meant to direct the collection and analysis of potable water specimens following the onboard test kit used by the ship. Written instruction #3 specified if the total coliform test was positive that first the sample should be incubated an additional 24 hours as a retest and then examined in a dark room under an ultraviolet light. The manufacturer actually specified that a sample testing positive for total coliform be examined immediately under ultraviolet light for fluorescent color indicating the presence of E. coli bacteria.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications. The company log form should be changed to reflect the manufacturer's instructions correctly.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Bar and Deck Pantries - Ice Machines
|
|
Violation:
The chilled water lines connected to each ice machine in the various housekeeping deck pantries and in the bar pantries throughout the ship were not identified uniquely as nonpotable water. Staff noted that the chilled water lines were identified by the black insulation surrounding the piping, but in the deck 4 starboard pantry there was black insulation surrounding a water pipe attached to an ice machine which also had a backflow prevention device installed. Additionally, there was no insulation on the chilled water lines for the deck 6 housekeeping pantry, the Martini Bar pantry, or the Pool Bar pantry.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Touch-up painting was performed as part of a maintenance in potable water tank 2113 in April 2013 and potable water tank 2213 in May 2013, but there were no statements in the records that the coating applied inside the tanks was applied in accordance with the procedures specified by the manufacturer.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Waves BBQ
|
|
Violation:
Inside standing refrigerator #2, containers of sliced tomatoes and cole slaw were on time control. The unit was labeled with the set-up and discard times, but the individual food items were not. Also, on the preparation counter, containers of sliced tomatoes, cole slaw, and sliced lettuce were on time control, but there was one centralized set-up and discard label for these food items, instead of each food item labeled with the set-up and discard times.
|
|
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 (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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Hot Section
|
|
Violation:
The time control plan did not indicate the working counter next to the flat grill as being on time control. A working container of sliced raw fish was on this counter. Also, the working container of sliced raw fish was not labeled with its 4-hour discard time.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Terrace Cafe - Cold Counters
|
|
Violation:
There was no consumer advisory for herring that was served raw or undercooked.
|
|
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 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Terrace Cafe - Cold Counter
|
|
Violation:
A guest was observed obtaining a bowl and serving himself cottage cheese. The stack of bowls were not inverted or covered. Staff stated this area was designed for crew members to serve the guests. The bowls were moved to behind the service line so only crew members could obtain.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Terrace Cafe - Hot Counter
|
|
Violation:
On the passenger self service line, a chafing dish full of sticky buns was not self-closing.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat and Poultry 3d071
|
|
Violation:
An unused metal storage rack was leaning against another food storage rack in a manner where the feet were in contact with boxes of food.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
An unused metal storage rack was leaning against another food storage rack in a manner where the feet were in contact with boxes of food.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Terrace Cafe - Omelet Stations
|
|
Violation:
The crew members responsible for cooking eggs were not equipped with tip-sensitive thermometers.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
Inside the pastry window oven, there were slotted fasteners along the front edge and on the side hinges.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Bar-Waves Pool Bar
|
|
Violation:
The power cable and a power strip were on the back bar counter below the espresso machine, making the area difficult to access and clean.
|
|
Recommendation:
Shorten or elevate the power cable and power strip to make access for cleaning the counter easier.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The temperature gauges of the in-use dishwash machine were not working properly. The wash temperature gauge read 130-140F, the rinse gauge read 155-160F, and the final rinse gauge read 230F. The manufacturer's data plate indicated the wash to be 150F minimum, the rinse to be 160F minimum, and the final rinse to be 180F minimum. There was no steam coming from the final rinse compartment of the machine, indicating the 230F final rinse temperature was too high. Also, the temperature gauges were not labeled. Manual wash and final rinse temperatures were appropriate.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The wash temperature gauge of the in-use dishwash machine was not working properly. The gauge read 135-138F during active use. The manufacturer's data plate indicated the wash temperature to be 160F minimum.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
Excess condensation formed within the blower compartment of the in-use dishwash machine. No condensation was observed dripping onto clean items.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The wash temperature of the in-use dishwash machine were 130F and 128F as measured by the inspector. The manufacturer's data plate indicated the wash temperature to be 160F minimum.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
In the three-compartment sink, three pans were individually immersed in the chlorine sanitizing compartment for no more than 5 seconds.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Near the soiled dish drop-off area, a bucket of sanitizing solution was less than 50 ppm chlorine. The solution was remade.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
Inside the upper compartment of the ice machine, the manufacturer's label was affixed to the front plastic deflector panel.
|
|
Recommendation:
Remove the manufacturer's label and any adhesive residue.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
Inside the upper compartment of the ice machine, the manufacturer's label was affixed to the front plastic deflector panel.
|
|
Recommendation:
Remove the manufacturer's label and any adhesive residue.
|
|
|
Item No.:
29
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
Next to the utility sink, the water temperature of the handwash station was 127F. Next to the knife locker, the water temperature of the handwash station was 76F. The user could not adjust the temperatures, The area was in use during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
At the clean end of the dishwash machine, the water temperature of the handwash station was 142F. The user could not adjust the temperature, The area was in use during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Numerous food preparation areas had missing and recessed deck tile grout or cracked and broken deck tiles. This included the Terrace Cafe hot section, Toscana/Polo Galley cold and hot sections, and Main Galley entremetier and dishwash area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
The faucet was leaking at the wash compartment of the three-compartment sink.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Butcher
|
|
Violation:
Near the elevator, the light intensity was less than 220 lux at the handwash station. The light fixture was blocked by the user of the handwash station.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Store Room
|
|
Violation:
Inside the store room near the soiled end of the dishwash machine, the light intensity was less than 220 lux in the back of the room. Equipment and utensils were stored in this area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Terrace Cafe - Hot Section
|
|
Violation:
The light intensity was less than 110 lux to the right and behind the combination ovens.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Section
|
|
Violation:
The light intensity was less than 220 lux at the handwash station next to the tilting kettles and less than 110 lux behind the combination ovens.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Waves Pool Bar
|
|
Violation:
The artificial light level behind the ice machine was below the minimum 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Toscana/Polo
|
|
Violation:
Excess condensation was on the deckhead at the back of the combination ovens. It was determined the ventilation pipe was directed upwards from the back of the machine to the deckhead and not directed to the exhaust vent.
|
|
Recommendation:
Direct the ventilation pipe from the combination oven to the exhaust vent in front of the machine.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Excess condensation was on the deckhead above the in-use potwash machine. The condensation was observed dripping onto the deck. Staff wiped off the condensation and after a period of time no further condensation formed. No clean items were impacted.
|
|
Recommendation:
Ensure 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.:
39
|
|
Site:
Pantry-Waves Pool Bar
|
|
Violation:
One live fruit fly was observed flying near the cleaning locker in the pantry.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Incoming Supplies
|
|
Violation:
The pest inspection for incoming supplies to the vessel included only food and food products. Staff did not inspect nonfood supplies for pests.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|