|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Whirlpool/Spa #4
|
|
Violation:
The overflow grating on the ship's side next to the windows was broken and missing in several areas. Staff stated that there was a work order to correct the grating.
|
|
Recommendation:
Repair the overflow grating.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
The analyzer at the bunker dosing station was found to be out of calibration for halogen levels as compared by manual tests done by the inspector. Staff was using the values from the analyzer for the bunkering halogenation records. Between 08:25 and 00:33, the analyzer had free halogen levels of 2.23, 2.24, and 2.30 ppm, while the manual tests done by the inspector were 3.56, 2.80, and 3.03 ppm. At 08:40, the review of the bunkering log in the engine control room (ECR) disclosed that bunkering started at 07:19 and also had a recorded halogen level of 2.30 ppm for 08:30. Staff stated that the halogen and pH levels recorded on the log were those they could see in the ECR's screens from the readings of the analyzer in the bunker dosing station.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator #1
|
|
Violation:
There was no air gap for the reduced pressure (RP) assembly. A funnel was installed under the RP and the RP's air relief vent was below the funnel's flood-level rim.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
Potable water tank maintenance records showed that the tanks were cleaned and sanitized with 200 ppm of chlorine solution for not less than 2 hours. The records also had the following statement: 'All tank surfaces remained wet with the chlorine solution for more than 2 hours'. Staff stated that although they made that statement, the chlorine concentration on the tank surfaces was not tested during the two hours.
|
|
Recommendation:
Ensure cleaning and disinfection records have only verifiable statements.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Solarium Spa Pool Drain Cover
|
|
Violation:
Previous inspection conducted in May 2014 found that the drain cover was approved for multiple drain use only but was installed on a single drain. As a result, the ship requested and received a letter from a licensed engineer stating that the drain cover complied with the 2011 VSP Operations Manual and with the ASME/ANSI A112.19.8-2007. However, the letter did not address the fact that the cover was installed in a single drain and not on a multiple drain set-up as certified by the drain cover manufacturer.
|
|
Recommendation:
Ensure the drain cover is installed according to the manufacturer's recommendations.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool/Spa #6
|
|
Violation:
Water was stagnant next to the whirlpool overflow grating next to the adjacent shower. The drain was clogged. The stagnant water could splash back in the whirlpool.
|
|
Recommendation:
Unclog the drain.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-H2O Zone
|
|
Violation:
The H2O Zone had a children's pool and a shared interactive play area with jets and sprays. The turnover rate for the combined system was 1 hour and not 30 minutes. The inspector explained the staff that for facilities that meet the definition of more than one type of RWF, the more protective turnover rate applies. Specifically, this facility was an interactive RWF and a children's RWF. Halogen residuals were correctly maintained above 2.0 ppm, as required for interactive RWFs.
|
|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (3) children's pool: 0.5 hours.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A Cleaner experienced acute gastroenteritis symptoms on 9 Aug at 08:00, but did not report to the medical center until 17:10. She did not work during this time. She received a written warning for late reporting.
|
|
Recommendation:
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.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Menu
|
|
Violation:
The Mojo dinner menu did not have a public health advisory for the 'smoked fish rillettes' dish. This dish had cold smoked salmon.
|
|
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 (2) on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
17
|
|
Site:
Room Service-
|
|
Violation:
Three trays of turkey panini sandwiches labeled with a preparation date of 8/28 and a discard date of 9/3 were in the walk-in refrigerator. These sandwiches could not be located on the cooling logs for 8/28, but turkey panini sandwiches were on the cooling log for 8/26. It could not be determined if the sandwiches were labeled with the incorrect preparation and discard dates, or if the sandwiches were not entered into the cooling log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Sand
|
|
Violation:
A plastic bin with several smaller plastic containers of beverage garnishes such as pineapple, oranges, cherries, and limes was on the counter next to the soda dispensing machine. The container did not have a lid. The bar was not open yet and no one was in the pantry at the time of the inspection. A lid was placed on the garnishes.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Port Grill
|
|
Violation:
An unlabeled bowl of white and red powder was on the counter next to the deep fat fryer. According to the staff, this was seasoned salt. A label was added.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Bar-Park Cafe
|
|
Violation:
The top, right removable orange plastic piece on the orange juicer machine had a gouge that created a difficult to clean area. The piece was removed to be replaced.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Starboard Wine Refrigerators
|
|
Violation:
The area between the left wine refrigerator and storage cabinet was difficult to access for cleaning.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Starboard Beverage Station
|
|
Violation:
The upper part of the water dispensing nozzle on the water/ice machine was soiled with a black material. A black gasket was in this area, but it could not be determined if the soil was from deterioration of the gasket or mold growth.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5- Potwash
|
|
Violation:
Two previously cleaned pans were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4- Port Ice Machine
|
|
Violation:
A large amount of gray powder was noted in the ice water return bath of the port ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Bolero's
|
|
Violation:
Two of the dispensing lines in the left soda gun had a build-up of debris before the nozzle. Staff stated these dispensing lines were not in use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Bolero's/Starbucks
|
|
Violation:
Two of the dispensing lines in the left soda gun had a build-up of debris before the nozzle. Staff stated these dispensing lines were not in use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3- Port Beverage Station
|
|
Violation:
Soil was noted on the underside crevice of the left juice machine. This was corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool
|
|
Violation:
Some of the components inside undercounter technical compartment 4411.155P.218C were soiled with a black and red slimy material. The crew member in this area was directed immediately to clean the compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
Water was accumulated on the bottom of the ice machine technical compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Starboard Wine Refrigerators
|
|
Violation:
The area between the left wine refrigerator and the storage cabinet was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Windjammer - Port Entrance
|
|
Violation:
The sensor to activate the water on the handwashing station was not working. This had already been reported.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
31
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
Several bottles of hand sanitizer were stored in the cleaning locker. These were used in the dispensers for consumers at the entrance to the outlet. These were removed immediately.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
31
|
|
Site:
Housekeeping-Ice and Detergent Stations - Chemical Storage
|
|
Violation:
Bulkhead-mounted Oxivir Five 16, glass cleaner, fabric odor eliminator, and acid bathroom cleaner dispensers were set up in 34 housekeeping ice pantries, along with open waste collection containers. The ice pantries included an ice machine and clean utensils. Staff stated only the Oxivir Five 16 dispensers were being moved to other lockers equipped with a water supply.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5- Pantry Walk-in Refrigerator
|
|
Violation:
In the port side pantry walk-in refrigerator, the wire of the deckhead fire detector #0678 was soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Starboard Wine Refrigerators
|
|
Violation:
Several open bottles of wine were stored in these refrigerators. There was no coving at the deck/refrigerator cabinet juncture. There was also soft sealant on the deck in front of the refrigerator cabinets.
|
|
Recommendation:
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). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Sand
|
|
Violation:
The drain line from the blender drained into a small plastic bucket on the deck on top of the scupper.
|
|
Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
Some of the rat guards did not completely surround the mooring lines. This was observed where two mooring lines were close together and one rat guard was used for both lines.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|