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Item No.:
03
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Site:
Potable Water-Water Production
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Violation:
Oceania Cruises scheduled two cruises for the Regatta that included week-long Amazon River segments since the last inspection. On both of these voyage segments, November 18-25, 2013 and April 5 - 11, 2014, to provide water for the normal ship's operation, including human consumption and ship's culinary operation, the ship produced water for its potable water system directly from the river water which is prohibited under USPHS / VSP Operations Manual. This same violation notification has been provided to the company on the last two out of three inspections of this ship, July 18, 2013 and January 04, 2013. The company provided the following information in their last Corrective Action Statement (July 18, 2013) as to their intentions to prevent recurrence of this violation: 'The corporate office is also looking into the costs associated with towing a potable water barge and investigating alternative bunkering solutions moving forward to the next season in Brazil as this is a challenge every year.' The previous Corrective Action Statement for the January 14, 2013 inspection included the following information: 'Shoreside is looking into itinerary modification and bunkering possibilities for vessels.'
within this itinerary in the future.'
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Recommendation:
Operate a distillation plant 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.:
08
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Site:
Potable Water-Water Bunkering Records
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Violation:
A review of the water bunkering records showed that the shoreside location, free chlorine reading and/or pH measurement was not recorded for these dates: 04/29 - Charleston; 03/10 - (Santos) and 02/22 - (Montevideo), among others.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
16
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Site:
Bar-Terrace Cafe Bar
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Violation:
The posted time control plan did not match the operation of the bar. The plan indicated canaps would be served on time control. Staff stated that currently canaps were not served, however beginning later in the year when the ship hosts travel agents for special events, canaps would be served periodically for those events.
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Recommendation:
Ensure the posted time control plan matches the operations of the food outlet.
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Item No.:
16
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Site:
Buffet-Terrace Cafe - Grill Line
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Violation:
The posted time control plan indicated grill undercounter cabinets 1 & 2 were on time control. These units were not physically labeled as being on time control. This was immediately corrected.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Provisions-Liquor 2d060
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Violation:
The feet of an unused deck stand were resting against boxes of wine.
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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.
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Item No.:
21
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Site:
Room Service-
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Violation:
The electrical cord for the espresso machine was laying on the counter.
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Recommendation:
Remove the electrical cord from the counter.
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Item No.:
22
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Site:
Galley-Terrace Cafe - Dishwash Machine
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Violation:
The pressure gauge of the dishwash machine was reading above 25 psi while the machine was in operation. The manufacturer's data plate indicated the pressure to be 20 5 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The pressure gauge of the dishwash machine was reading approximately 13 psi while the machine was in operation. The manufacturer's data plate indicated the pressure to be 20 5 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
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Site:
Galley-Dishwash Machine
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Violation:
The wash temperature of the dishwash machine was 116F during active use. The manufacturer's data plate indicated the wash temperature to be a minimum of 150F.
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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: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Dishwash Machine
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Violation:
The final rinse temperature of the dishwash machine was 143F at the utensil surface during active use. This temperature was obtained twice using the inspector's thermometer.
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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.:
26
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Site:
Galley-Terrace Cafe - Ice Machine
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Violation:
Inside the upper component of the ice machine, an underwater repair putty resin was used to secure the left bracket holding the plastic deflector cuber panel. This resin was not approved for contact with food.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
27
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Site:
Galley-Toscana / Polo
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Violation:
The grease pan housing for the center grooved grill was soiled with oil. The area had been previously cleaned and was not in operation during the inspection.
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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.:
33
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Site:
Galley-Toscana / Polo
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Violation:
The water line for the combination oven spray hose was laying on the deck.
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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:
Buffet-Crew Mess
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Violation:
Below the handwash station at the soiled drop-off area, the deck/bulkhead coving was peeling or missing in many areas. Also, the bulkhead was in poor condition with peeling paper and exposed raw wood.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Buffet-Staff/Officer Mess
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Violation:
The light intensity was less than 110 lux behind the beverage equipment. Also the light intensity was less than 110 lux between the water machine and the juice, as well as to the left of 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:
Buffet-Crew Mess
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Violation:
The light intensity was less than 110 lux to the left of the juice machine and to the right of the microwave.
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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:
Other-Waves Smoothie Station
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Violation:
The light intensity was less than 220 lux on the preparation counters and at the handwash station.
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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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Item No.:
36
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Site:
Dining Room-Grand Dining Room
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Violation:
The light intensity could not be raised to 220 lux at the waiter stations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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