|
|
|
Item No.:
08
|
|
Site:
Potable Water-Laundry Supply Lines
|
|
Violation:
Water was consistently dripping from the relief vents on both reduced pressure assembly backflow prevention devices on the two potable water lines to the laundry room.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
41
|
|
Site:
Other-Toilet Room by Print Shop
|
|
Violation:
No paper towels or tissues were available for users to dry their hands and no other method to dry hands was provided. The toilet room was not equipped with a bare hands-free exit door and no paper towels were available to use to open the door upon exiting. A sign was posted in the toilet room advising users to use a paper towel to open the door upon exiting.
|
|
Recommendation:
Equip the toilet rooms so persons exiting the toilet room are not required to handle the door with bare hands. Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Maintenance
|
|
Violation:
The final chlorine concentration was not documented before the potable water tanks were placed back into service after routine cleaning. The completed form for each potable water tank only had a box that was checked to show the chlorine value was below 5.0 ppm. All 8 potable water tanks were inspected and cleaned since December 2014.
|
|
Recommendation:
Document the free halogen residual level.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal and Vomit Response Plan
|
|
Violation:
A fecal accident in the Deck 18 Yacht Club port side jacuzzi was reported on 9 February. According to the record the accident was a 'floating' stool and the jacuzzi was in sea-to-sea mode. The record also showed the response followed the sea-to-sea mode protocol. Further investigation revealed all the jacuzzis were all fresh water and were always under recirculation. No documentation was available for the chlorine concentration and contact time for the recirculation system or for the backwash of the sand filter. According to staff, sea-to-sea mode meant the vessel was making way and were allowed to dump water, and recirculation meant the ship was in port and not allowed to dump water.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections. 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-Whirlpool Spa L
|
|
Violation:
The water temperature of the open whirlpool spa was 107F. The facility was immediately closed until the temperature reached 104F.
|
|
Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Children's Pool
|
|
Violation:
A total of 10 water samples were taken between the inspector and crew in different locations at the children's pool. The inspector's results were 0.34 ppm, 1.43 ppm, 0.56 ppm, 0.61 ppm, and 0.27 ppm; the crew's results were 0.48 ppm, 0.90 ppm, 1.64 ppm, 1.24 ppm, and 0.70 ppm. The pool was open and in-use during the inspection but was immediately closed.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (2) children's pools, between1.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pool
|
|
Violation:
The recirculation drain on the port and starboard side of the children's pool was blocked with debris ranging from a plastic drink lid to plastic wrappers to leaves. When the debris was removed water started to flow at a normal rate.
|
|
Recommendation:
Maintain the recirculation drains free and clear of debris.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shephard's Hook
|
|
Violation:
All the shepherd's hooks at the RWFs were telescoping.
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Yacht Club
|
|
Violation:
No flotation device was available for the yacht club pool that was 1.10 meters deep.
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Aft Pool (PA3)
|
|
Violation:
The chlorine concentration of the pool was measured at 0.41 ppm, 0.29 ppm, 0.73 ppm, and 0.91 ppm by the inspector in different locations. The crew's test results were 1.00 ppm, 1.09 ppm, and 0.76 ppm. The pool was open at the time of the inspection and was immediately closed.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
The analyzer probe for the each whirlpool spa was left in during the daily shock halogenation so the chart recorder showed the chlorine concentration above 10 ppm for 1 hour on most days. However, on the following days the chlorine concentration either did not reach 10 ppm at all or the concentration was not maintained for the complete hour: Jacuzzi I- 9 March, 2 March, 20 February, 4 February, 31 January, 25 January, 14 January; Jacuzzi J- 20 February, 15 February, 25 January; and Jacuzzi H and G- 15 February.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pool Chart Record
|
|
Violation:
The chlorine concentration was well above 5 ppm on 5 March from about 5:30PM-8:00PM. No notations were made on the chart recorder record to explain why the concentration was high or if the pool was closed.
|
|
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.:
27
|
|
Site:
Galley-Deck 14 - Calumet Grill
|
|
Violation:
The previously cleaned grease pan slide had a grease film on the bottom of the grill.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 - Calumet Grill Station
|
|
Violation:
Old food crumbs were noted in the bottom right seam of the hot dog rolling cooker, below the rollers.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 - Buffet General
|
|
Violation:
Decorative pieces on the counter above the food displays were found to be moderately to heavily soiled with dust. Some of these elaborate decorative pieces were difficult to maintain clean. The wide shelving that the decorative pieces were placed on were still providing for the food below from these soiled pieces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust and dirt
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Deck 15 - Le Muse
|
|
Violation:
Menu items such as Caesar salad and club sandwich that were fully-cooked had asterisks indicating that they could be undercooked.
|
|
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. (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.:
42
|
|
Site:
Children Area-Deck 15 - Minnie?s and Junior?s Club
|
|
Violation:
The mats in the outdoor play area Mushroom House were soiled in the area of the sewn seams.
|
|
Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Main Galley - Serving Line
|
|
Violation:
The bottom of the shelving on the starboard-end of the bain marie was soiled in a food splash area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Main Galley - Sauce Station
|
|
Violation:
Old sticky food debris was noted in a previously cleaned tilting pan.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 6 - Black Crab Restaurant (Upper)
|
|
Violation:
Clean, wet glasses were found in Waiter Station 11 inverted on the steel shelf with water trapped inside. Three other waiter stations were checked and clean and dry glasses were found in them.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Galley - Dishwash
|
|
Violation:
The left side hand soap dispenser had been removed at the two tap handwash station near the clean end of the dishwash area. This was corrected during the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Galley - Dishwash
|
|
Violation:
The center ice maker of three on the bulkhead opposite the dishwash was in use and had black mold particles on the interior of the upper ice cuber deflector panel. Staff emptied the machine and cleaned and sanitized the upper ice making area during the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Galley - Dishwash
|
|
Violation:
The in-use combination ice maker and crusher machine had an absorbent black insulation foam at the right side of the plastic lower panel (left side) which was wet and loose at the ice chute. This material was in direct contact with ice and water when it dropped into the lower bin.
|
|
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.:
16
|
|
Site:
Galley-Deck 5 Galley - Refrigeration Units
|
|
Violation:
It was noted in both the undercounter and walk-in refrigerators that trays of potentially hazardous and ready-to-eat foods in pans and filling trays were marked with 7-day discard labels only on the plastic film surrounding the foods and not on the food containers. There were foods inside the pastry reach-in refrigerator with labels only on one tray inside, rather than on each tray, and the same in the walk-in refrigerator. These foods were all prepared at least 24 hours prior.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Galley - Hot Service Line
|
|
Violation:
At the egg station there were 6 separate bowls formed of foil and each with potentially hazardous food on time control, but the labels were all on the counter and not on the pans of food. There were separate pans of pasteurized liquid eggs and pooled shell egg with labels fixed on the counter and not on the pan of food on time control.
|
|
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 5C (41F) or less or 57C (135F) 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. Affix the time control discard label to each container of potentially hazardous foods on time control.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 5 Galley - Labels
|
|
Violation:
For the cold potentially hazardous and ready-to-eat foods in reach-in and walk-in refrigerators in different food areas the managers of the food area advised that it was their policy to place 7-day discard labels for trolleys or compartments where the same food was present on only one tray or even on the plastic film covering the trolley rather than on each individual pan of food. These same managers also advised that it was policy to place 4 hour time control discard labels for potentially hazardous foods at the service line on the counter below or the overshelf rather than directly on the pan of food on time control.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 Galley - Room Service Pantry
|
|
Violation:
The artificial light level at the forward/starboard end of the beverage counter, beside and behind the forward toaster oven was 75-85 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Galley - Room Service Pantry
|
|
Violation:
All four of the interior ports where the juice concentrate bottles connected in the forward juice dispenser were heavily soiled with old orange juice solids. Staff stated that this machine was not used because the machine beside it was sufficient for the volume needed during service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Galley - Room Service Pantry
|
|
Violation:
For both juice machines on the beverage counter the drip tray covers below were in poor condition, due to the peeling away of the plastic exterior. This left an exposed metal underlayer which was corroding and resulted in an uneven surface to clean.
|
|
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.:
39
|
|
Site:
Galley-Deck 5 Galley - Pastry
|
|
Violation:
There were 8 live fruit flies on the deckhead scattered throughout this area during active preparation. Staff later corrected this item.
|
|
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.:
21
|
|
Site:
Galley-Deck 5 Galley - Bakery
|
|
Violation:
The power cable to the counter model bread slicer was draped on the counter and over the side of a pan of just sliced bread.
|
|
Recommendation:
Shorten the power cord or hang it so the counter below can be cleaned easily, and so it does not interfere with food being stored beside the machine.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Galley - Bakery
|
|
Violation:
Thirty live fruit flies were observed on the deckhead throughout the bakery during active food preparation. Staff destroyed the pests and cleaned and sanitized the entire area just after it was inspected.
|
|
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.:
19
|
|
Site:
Buffet-Staff Mess Buffet
|
|
Violation:
A woven bread basket without a liner or napkin had rolls inside for crew/staff self-service.
|
|
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.:
16
|
|
Site:
Preparation Room-Provisions - Vegetable Preparation
|
|
Violation:
Two very deep and large plastic bins filled with cut kale greens were in walk-in refrigerator #1114 with internal temperatures ranging from 42-48F when measured. Other pans of the same greens which were half the depth had temperatures below 41F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|