|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Calypso Port Whirlpool
|
|
Violation:
The halogen levels of this open facility were measured by the VSP inspector and the staff at above 10 ppm several times from different places of the RWF. The facility was closed.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Calypso Port Whirlpool Pump Room
|
|
Violation:
The analyzer-chart recorder was inaccurate, measuring halogen levels between 4.9 and 5.1 ppm while manual tests done from before the analyzer probe by the staff indicated halogen levels of above 10 ppm. Staff corrected this by replacing the probe.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Accident
|
|
Violation:
Fecal accident records for the operations of the Calypso port whirlpool on 28 December were inconsistent with the halogen/pH analyzer-chart recorder chart for that day. As a result, it was unclear if a proper fecal accident response took place. Specifically, records indicated that on 28 December a formed stool fecal accident occurred in the Calypso port whirlpool at 1815 and the facility was closed. Disinfection was recorded as being done from 1830 until 0030 of 29 December with halogen levels of 50+ ppm and pH levels of 7.2 - 7.5. However, the chart for that period of time indicated halogen levels between 6.0 and 7.0 ppm and pH levels around 7.8.
|
|
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-Hair and Lint Strainers
|
|
Violation:
The hair and lint strainers and hair and lint strainer housings for the 17 RWFs were not cleaned and disinfected weekly as required. Specifically, records indicated that the hair and lint strainers and hair and lint strainer housings were cleaned and disinfected for the 6 pools and 11 whirlpools on 5 January, 1, 6, & 24 December, 1, 13, & 24 November, 9 & 20 October.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
Several potentially hazardous food items, such as sandwiches and cut melons, were out on the buffet but not labeled with a discard time (the buffet was open for more than 4 hours). The discard labels were placed behind the signs with the name of the food and were not affixed to each individual tray or container of potentially hazardous foods. Also, two serving bowls of lettuce were out on the salad bar counter with no discard label. Staff stated this salad bar was closed at 3:30PM for the emergency boat drill and everything was to be discarded but the posted time control plan for the area listed the operation hours of the Horizon Court on embarkation day to be from 11:30AM to 11:00PM.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court-Beverage Stations
|
|
Violation:
The time control discard labels for the containers of milk and cream on each beverage station were placed behind the product name signs and not affixed to the each container.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
16
|
|
Site:
Galley-Bell Box
|
|
Violation:
Two small bowls of cut melons with a discard time of 10:00AM were in the time controlled reach-in refrigerator unit 11071 when the inspector arrived to the area after 1:00PM. The bowls were immediately discarded.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Cooling Logs
|
|
Violation:
No cooling logs were available for containers of mix salad and cabbage stored in the walk-in refrigerator. The internal temperature of each container was less than 41°F when measured.
|
|
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 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Corridor Deck 4
|
|
Violation:
Several pallets of potatoes and onions were stored in the provision corridor that did not have a properly constructed deckhead for food storage. The deckhead panels had gaps between each section that exposed pipes, wiring, and duct works above. A heavy layer of dust was present between some panels directly above the stored food.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Potato Peeler
|
|
Violation:
The left potato peeler machine had one slotted fastener in the food contact area.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Deck 14 Hotel Store 14529
|
|
Violation:
A number of soiled drinking glassware were stored in this room instead of being taken to a proper warewashing area.
|
|
Recommendation:
Only store soiled glassware and other dishware in warewash areas.
|
|
|
Item No.:
25
|
|
Site:
Medical-Pantry
|
|
Violation:
A wet wiping cloth was draped over the side of the chemical sanitizing solution container. The cloth was placed inside the solution by the VSP inspector.
|
|
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.:
28
|
|
Site:
Galley-Deck 6 Aft Starboard Warewash
|
|
Violation:
Four stacks of clean plates were not stored inverted or covered on the clean storage rack.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Housekeeping-Deck 14 Hotel Store 14529
|
|
Violation:
A tray of clean glasses was stored on an upper shelf in this room that had trolleys and shelves with clean and soiled linens and towels, clean and soiled glasses, cleaning chemicals, and garbage taken from the staterooms during turnaround procedures. The deckhead was open to pipes and cables and insulation was exposed on the bulkheads and deckhead.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The water temperature of the hand wash station in the port forward corner of the hot galley was less than 100°F when measured by the inspector.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
|
|
|
Item No.:
31
|
|
Site:
Recreational Water Facilities-Calypso Port Whirlpool Pump Room
|
|
Violation:
Trolleys and shelves with clean and soiled linens and towels, clean and soiled glasses, cleaning chemicals, and garbage taken from the staterooms during turnaround procedures were among the boxes that made the room very disorganized, difficult to clean, and offering limited protection for clean items.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
A vertical profile on the bulkhead to the right of the midship soup kettles was loose creating seams and gaps.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fish Freezer 4727
|
|
Violation:
The bulkhead behind the first condenser unit one the right had a significant amount of ice accumulation. No ice was observed on any stored boxes of food.
|
|
Recommendation:
Ensure ice does not accumulate on the bulkhead.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Corridor Deck 4
|
|
Violation:
Several pallets of potatoes and onions were stored in the provision corridor that did not have a properly constructed deckhead for food storage. The deckhead panels had gaps between each section that exposed pipes, wiring, and duct works above. A heavy layer of dust was present between some panels directly above the stored food.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
A steady drip of water was falling from a deckhead seam above the handwash station by the forward fryers.
|
|
Recommendation:
Ensure water does not drip from the deckhead
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Deck 14 Hotel Store 14529
|
|
Violation:
A tray of clean glasses was stored on an upper shelf. The deckhead was open to pipes and cables and insulation was exposed on the bulkheads and deckhead, making this room not a proper area for storing clean utensils.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Cafe Caribe Warewash
|
|
Violation:
A significant amount of condensation was accumulating on the deckhead inside the canopy on the soiled end of the dishwash machine. No condensation was observed falling onto the dishwash machine. A similar violation was noted in the previous inspection report.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Galley-Horizon Court Warewash
|
|
Violation:
Approximately 5-6 small drain flies were observed around the soiled area of the dishwash machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Horizon Court- Forward Pantry
|
|
Violation:
Approximately five small drain flies were observed on the bulkhead to the right of the handwash sink.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Cafe Caribe Warewash
|
|
Violation:
Approximately 4-5 small drain flies were observed around the soiled drop-off area by the dishwash machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
Two small drain flies were observed by the counter top on the forward side of the soup station.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Housekeeping-Deck 14 Hotel Store 14529
|
|
Violation:
Trolleys and shelves with clean and soiled linens and towels, clean and soiled glasses, cleaning chemicals, garbage taken from the staterooms during turnaround procedures, were among boxes that made the room very disorganized, difficult to clean, and offering limited protection for clean items.
|
|
Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP-during inspections and on request - knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2011 VSP Operations Manual of these guidelines or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2011 VSP Operations Manual as it relates to their assigned duties.
|
|