|
|
|
Item No.:
02
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
The 24-hour report confirmation from the electronic reporting system for the 3-10 January voyage could not be located. The report had been submitted to VSP but the documentation was not found during the inspection.
|
|
Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The 18 January production records showed the chlorine residual level to be 1.3 ppm 30 minutes after starting production. The correct level was reached approximately 30 minutes later. The 26 October production records showed the chlorine residual level to be 1.5 ppm and pH to be 8.2 30 minutes after starting production. The correct levels were reached approximately 30 minutes later.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The water pipe was striped blue/gray/blue in several places after the chlorine injection point for production.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Pump Rooms - Children's Pool & Solarium Pool
|
|
Violation:
Non-continuous pressure-type backflow devices were installed on the hose line connections, and hoses were attached with a spray gun or shutoff valve downstream. The devices were replaced with continuous pressure-type backflow preventers.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Records
|
|
Violation:
The 4 December 2014 fecal/vomit accident log documented an accident that occurred in the children's pool, but did not document the type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection.
|
|
Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Electronic Data Logs
|
|
Violation:
From the review of the recreational water facility logs, it appeared the electronic data pH logs were sometimes inaccurate in comparison with the manual testing conducted and recorded by staff. For example, the electronic data log for Whirlpool #1 showed the pH to be over 8.0 from 9:38 a.m. to 1:27 p.m. on 20 January when the whirlpool was open. The ship's manual pH readings documented the pH to be below 7.8 during this time. The electronic data pH logs for Swimming Pool #1 showed the pH to be over 8.0 from 2:03 a.m. to 9:50 a.m. on 21 January when the pool was open. The ship's manual readings documented the pH to be below 7.8. No notations were available to indicate why the electronic data logs showed the pH to be over 7.8, or to document work had been done on the pH probe to correct the issue.
|
|
Recommendation:
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Seaview Show
|
|
Violation:
The heat lamp built into the countertop had a time control label but was not listed on the time control plan. Staff stated that they did not use the unit for time control. The label was removed.
|
|
Recommendation:
Add the unit to the time control plan or remove the label.
|
|
|
Item No.:
16
|
|
Site:
Bar-Lobby
|
|
Violation:
A small pitcher of milk was on time control in an undercounter refrigerator. There was no time control plan for this outlet. The pitcher was removed to be discarded and staff stated in the future they would keep the milk on temperature control.
|
|
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.:
18
|
|
Site:
Preparation Room-Meat Thaw
|
|
Violation:
Two small pans of ground beef and ground lamb were stored on top of pans of cubed beef. The pans of ground meat were moved immediately.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 Pastry Freezer
|
|
Violation:
Two pans of blueberry cobbler mix were stored with their lids partially off. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff and Officers Mess
|
|
Violation:
The bread was not adequately protected by the portable sneeze guard. The sneeze guard was move forward, which corrected the issue.
|
|
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.:
21
|
|
Site:
Pantry-Solarium Bar Store Room
|
|
Violation:
The shelves used for food, beverage and single-use item storage in this room were made of galvanized metal and had many difficult to clean features, including gaps between where the shelves met. In addition, the feet of the shelves were corroded and the bottom left shelf was corroded.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pool
|
|
Violation:
Drain lines and pipes were draped on the bottom of the technical compartment below the port speed rail.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Lattetudes
|
|
Violation:
The legs of the white paper/plastic waste bin had peeling paint and were corroded.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Bar-Lattetudes
|
|
Violation:
A small hole was in the countertop below the espresso machine. This was corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Dry Store
|
|
Violation:
The shelves used for food storage in this room were made of galvanized metal and had many difficult to clean features, including gaps between where the shelves met. In addition, the feet of the shelves were corroded.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot
|
|
Violation:
The gasket on the bottom of the hot cabinet around the wheel base was partially missing and peeling.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Lobby
|
|
Violation:
Drain lines and pipes were draped on the bottom of technical compartment below the speed rail by the entrance.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The prewash tank of the in use flight-type conveyor dishwash machine was heavily soiled with food debris and butter wrappers. The wash tank was soiled with at least three butter wrappers and a condiment packet wrapper. The soiled drop off was completely full and the prerinse hoses were not accessible, making it difficult for the crew members in the soiled end to effectively scrap the plates before loading into the machine.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
Three portable racks with soiled pots and pans were staged in the narrow walkway from the potwash to the clean storage area. Although the clean storage rack across from the soiled staging area was not being used, the crew member still had to transport the cleaned and sanitized items through this narrow space. The potwash machine was being repaired when the inspector arrived in the area, which accounted for the buildup of soiled items.
|
|
Recommendation:
Relocate the portable racks to an adjacent location where clean items cannot be impacted.
|
|
|
Item No.:
22
|
|
Site:
Galley-Portofino's Dishwash Area
|
|
Violation:
A piece of white tape was covering the wash and final rinse cycle times on the data plate for the hood-type dishwash machine. This was corrected.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The prewash tank of the in use flight-type conveyor dishwash machine was heavily soiled with food debris and butter wrappers. The wash tank was soiled with at least three butter wrappers and a condiment packet wrapper. The soiled drop off was completely full and the prerinse hoses were not accessible, making it difficult for the crew members in the soiled end to effectively scrap the plates before loading into the machine.
|
|
Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives. Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 5 Buffet Pantry
|
|
Violation:
A wet cloth was stored in the empty sanitizing bucket. The cloth was removed.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
The white electrical conduit on the pie shell maker was soiled with dried debris.
|
|
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-Lattetudes
|
|
Violation:
Coffee grounds were accumulated in the small hole in the countertop below the espresso machine.
|
|
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 Dry Store
|
|
Violation:
In a few locations, the gaps between the food storage shelves were soiled.
|
|
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-Hot
|
|
Violation:
Soiled water was in the area around the wheel base on the hot holding cabinet where the gasket was missing. 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:
Galley-
|
|
Violation:
A fiber was on the outside of the interior white plastic panel of the ice machine on the left.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Starboard Windjammer Dessert Station
|
|
Violation:
Two stacks of plates and two stacks of bowls were stored uncovered. The area was not in operation at the time of the inspection. Staff immediately inverted the top dish on each stack.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Starboard Windjammer Silverware Rolling Area
|
|
Violation:
Several racks of silverware were stored with the food and mouth-contact surfaces exposed. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
Four stacks of plates were stored on the counter next to the gluten-free toaster and the top plates were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Bar-Lobby
|
|
Violation:
The temperature at the handwashing station was 129F when the faucet was set to the cold side. The water temperature could not be adjusted lower.
|
|
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.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
The paper towels were wet at the handwashing station closest to the entrance door. This was corrected.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Starboard Windjammer Beverage Station
|
|
Violation:
A paper/plastic waste bin was positioned directly next to the paper towel dispenser for the handwashing station. The paper towel at the bottom of the dispenser was touching the plastic bag in the bin. This was corrected.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Dry Store
|
|
Violation:
This room was used for food storage. The deck was vinyl and some of the tiles were lifting up or shifted so there were gaps between. In addition, there were recessed deck areas where the legs of the soda cabinet was installed.
|
|
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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Hot
|
|
Violation:
The deck grout was missing and recessed in several areas. The vessel provided a comprehensive deck repair plan to the inspector for review.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Portofino's
|
|
Violation:
Several opened bottles of wine and liquor were stored in the decorative refrigerators in the dining room. The deck was carpeted and there was no coving.
|
|
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. Do not use carpet in these areas. 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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Hot
|
|
Violation:
The spray hose for the combination oven was leaking where the hose met the sprayer. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Starboard Windjammer Beverage Station
|
|
Violation:
The light intensity on part of the front counter that was not used for self-service could not be raised to 220 lux for cleaning. The light intensity at the self-service beverage section of the front counter was not 220 lux. This was corrected.
|
|
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. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Solarium Show
|
|
Violation:
The light intensity at the handwashing station and hot dog roller were less than 220 lux.
|
|
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.:
37
|
|
Site:
Galley-Solarium
|
|
Violation:
Condensate was dripping from the deckhead-mounted air supply vent to the deck in front of upright refrigerator R-11-04. The refrigeration officer was immediately called.
|
|
Recommendation:
Ensure condensate does not drip from the deckhead-mounted air supply to the deck.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The coffee machine had been out of order since 22 November 2014. The gluten-free toaster had been out of order since 25 October 2014. Both were waiting for spare parts.
|
|
Recommendation:
Repair, replace or remove the equipment.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
A large fly was outside the potwash area.
|
|
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.
|
|