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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
On 1 May 2013, the ship produced potable water all day while at anchor in Puerto Amador. According to the Chief Engineer, an equivalent to 30 tons per hour of water for three days was consumed at once. Once realized, all unnecessary water consumption was shut off (swimming pools, jacuzzis, laundry, etc). No bunker barge was available at this port. The inspector was provided graphs showing the water consumption, water amount onboard, and written communication between the ship and corporate office about solutions to the water loss. Corportate office agreed to the non-conformance of producing water while at anchor.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Jacuzzi Water Dumping
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Violation:
According to the written records, the jacuzzis were dumped on 12 June at 02:15 and again on 16 June at 01:30. This exceeded the 72 hour requirement to hold water in recreational water facilities.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
10
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Site:
Recreational Water Facilities-Sedimentation Test
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Violation:
There were no sedimentation test results for the sand filters. Staff stated if the test results were clear, they do not document this. If there are concerns with the test results, this would be documented.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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Site:
Recreational Water Facilities-Private Jetted Tubs Disinfection Records
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Violation:
The cabin tubs were disinfected with 50 ppm chlorine for 12 minutes every 14 days during turnaround in Whittier, Alaska. The tubs were disinfected with 10 ppm chlorine for 12 minutes the other 14 day turnarounds in Vancouver.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
An Assistant Cook had an onset of acute gastroenteritis symptoms on 9 July at 00:00 and reported to the medical center at 10:30 that day. It was determined she worked 09:00 - 10:30 that morning.
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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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Other-Horizon Court Preparation Area
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Violation:
The written and posted time only as a public health control plan did not list counters as being used for time control. A preparation counter had a hotel pan of cooked chicken wings with a 4 hour discard time label attached, and beside was another pan of cooked couscous with a 4 hour discard label attached. A similar finding was made in the VSP inspection conducted in April, 2013.
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Recommendation:
Add the counters to the written time control plan.
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Item No.:
16
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Site:
Buffet-Horizon Court Buffet
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Violation:
The written and posted time control plan for the buffet did not list the counters as an area for time control. A hotel pan of cooked dill sauce and another of cooked tomato sauce were both set on the counter beside the range with 4 hour discard labels attached. Additionally, the range top had pans of cooked tomato sauce and bolognese sauce on top with 4 hour discard labels attached. A similar finding was made in the VSP inspection conducted in April, 2013.
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Recommendation:
Add the preparation counters and the range to the time control plan.
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Item No.:
22
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Site:
Galley-Deck 6 Galley - Dishwash Port
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Violation:
Both the pre-wash and wash tanks had no soap present during active use of the flight-type conveyor dishwash machine. Many of the plates exiting the machine were clearly soiled to the point that it appeared they had not been washed. On further inspection there was nearly a 1/2 inch layer of soap solid inside the round container, but it was only on the interior side wall of the container and it did not appear the water dispensed into it could reach those areas. A full soap container was installed and there was an immediate resulting soap residue in the water of both the pre-wash and wash compartments. Additionally, the second left auxiliary rinse upper arm spray nozzle was partially clogged, causing a side spray pattern from that nozzle. Both issues were corrected during the inspection.
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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-Deck 6 Galley and Crew Galley - Warewashing
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Violation:
The pot wash machine in deck 6 galley was out of order today as was the pot wash machine in the crew galley. The crew galley glasswash machine was also posted out of order, but it has been in disrepair since June 26, 2013. Staff were able to keep up with the demand during the inspection thru manual pot washing and other working warewash machines.
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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-Crew Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a wash gauge reading of only 140 F, but a manual measure of the wash tank tempearature registered 160 F. The final, hot-water sanitizing manifold temperature gauge displayed a range of temperatures from 167-175 F, but a manual measure of the manifold using a thermolabel registered 180 F.
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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.:
23
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Site:
Galley-Deck 6 Galley - Dishwash Port
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Violation:
The in-use stationary rack glasswash machine had a wash tank temperature of only 131 F as measured by both the ship's and inspector's thermometers. This was corrected during the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 6 Galley - Dishwash Port
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Violation:
The in-use stationary rack glasswash machine had a final, hot water sanitizing rinse temperature of only 138-145 F as measured by the ship's and inspector's thermometers. This was corrected during the inspection.
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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: (1) 74C (165F) for a stationary rack, single-temperature machine; (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.:
33
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Site:
Galley-Deck 6, 5, and Crew Galley
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Violation:
Various areas had cracked deck tiles. Tiles were broken in areas where they joined the gutterways, such as door entries and especially dishwash and pot wash areas.
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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.:
39
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Site:
Galley-Deck 6 Galley - Pastry
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Violation:
Seven live fruit flies were noted on the deckheads in various areas throughout the pastry.
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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.:
39
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Site:
Other-Horizon Court Preparation Pantry
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Violation:
A live fruit fly was present on the deckhead directly over the preparation counter.
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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.:
39
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Site:
Galley-Deck 12 - Lido Galley
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Violation:
One live fruit fly was observed on the deckhead over the steam kettle.
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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.:
39
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Site:
Bar-La Patisserie Bar
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Violation:
There was a live fruit fly crawling on the lip-contact surfaces of two previously cleaned and inverted glasses at the front bar counter during service.
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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:
Other-Trident Grill
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Violation:
The door from the outdoor grill preparation area to the inside pantry was latched open during service, allowing easy access for flying insects into the pantry. Staff physically removed the door latch during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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