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Item No.:
*
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Site:
Buffet-Crew Mess Soiled Drop-Off Area
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Violation:
Food debris was in the right handwash sink.
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Recommendation:
Do not use a handwash station for any other purpose.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The staff collected 4 water samples around the ship monthly, but samples from the spa men's toilet room were repeated in July and August.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. 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. Conduct follow-up sampling for each positive test result.
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Item No.:
06
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Site:
Potable Water-Bunkering Charts - Notations
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Violation:
The charts for 16 July, 15 September, and 10 October had very unsteady readings that made difficult to know the chlorine concentrations for hours at many points during the processes and no notations or manual monitoring were documented.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
06
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Site:
Potable Water-Bunkering Charts - Initial Calibration
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Violation:
Most of the charts documented a calibration of the analyzer-chart recorder 20 to 30 minutes after the beginning of bunkering.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Disinfection Records
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Violation:
A record for the replacement and disinfection for a bunker line in the stabilizer room stated that disinfection was performed with 200 ppm of chlorine, but the record was not dated and did not have information on the disinfection times.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair & Lint Housing
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Violation:
Records documented the cleaning, rinsing, and disinfection of hair and lint strainers as required, but no notations on the cleaning, rinsing, and disinfection of their housing were documented.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Dumping/Change
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Violation:
There was no written or electronic log of the dates and times of whirlpool spa and spa pool water dumping or water changes.
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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. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Retain logs and charts for 12 months and ensure that they are available for review during inspections.
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Item No.:
16
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Site:
Buffet-Omelet Station
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Violation:
At the location where eggs could be cooked to order, the posted consumer advisory statement was specific to poultry, but not eggs.
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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 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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Water was leaking from the lower front edge at three areas of the in-use conveyor potwash machine. The areas included between the pre-wash and wash #1 compartments, between the wash #2 and pre-rinse compartments, and between the pre-rinse and final rinse compartments. When the inspector arrived in the area, a crew member was observed removing water from the deck. Due to the water leak from the three compartments, the crew member again removed water from the deck before the inspector left the area.
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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.:
27
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Site:
Dining Room-Chic Restaurant
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Violation:
Inside the undercounter cabinet at back-up waiter station for tables 221/220/214, there was an unknown white substance on the top area. Clean silverware were stored in this cabinet.
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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-Pre-Check Area Across From Hot Line
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Violation:
Six trolleys of previously cleaned plates and plastic lids were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Opposite Chef's Office
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Violation:
When accessing the ice machine for inspection, the front panel of the ice machine was removed and placed on the deck. At the time the inspector was having a discussion with the chef. The front panel was moved to the preparation counter.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Next to Chic Wine Cellar
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Violation:
When accessing the ice machine for inspection, the front panel of the ice machine was removed and placed on the deck. The panel was on the deck when the inspector arrived in the area. The front panel was moved to on top of the ice machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Next to Chic Wine Cellar
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Violation:
When the white plastic panel inside the upper compartment of the ice machine was removed for inspection, it was full of ice. The crew member emptied this ice into the handwash sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Other-Formalities
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Violation:
There was no handwash station for crew members who refill the candies. Staff stated this area would be updated in the March 2014 dry dock.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Galley-Bakery/Pastry Freezer
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Violation:
The alarm activation box was torn away from the bulkhead, exposing the wires,
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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:
Dining Room-Chic and Posh Restaurants
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Violation:
The light intensity at most of the waiter stations could not be raised to 220 lux. The ship's Light Intensity Project indicated a lot of the waiter stations could reach the 220 lux. A purchase order was placed on 9 August and new light fixtures were scheduled to be delivered 24 November.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Beverage Stations
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Violation:
The light intensity was less than 110 lux beside some of the beverage equipment. This was observed between the coffee machines and the bulkhead, between the juice machine and the bulkhead, and between the chocolate machine and the coffee machine.
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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:
Galley-Bakery
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Violation:
The light intensity was less than 110 lux between the left bulkhead and the deck ovens. This was not identified on the ship's Light Intensity Project.
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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:
Galley-Hot Line
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Violation:
The light bulbs above the working grill were not shielded or coated.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Excess condensation was on the inside final compartment of the in-use conveyor potwash machine where the blower was located. No condensation was observed dripping onto the conveyor or onto clean dishes as they exited the machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Bakery
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Violation:
One live fly was in this area. The 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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