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Item No.:
*
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Site:
Potable Water-Deck 3 Sampling Records (Medical Center)
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Violation:
The bunkering microbiological sample results were logged on the day after the actual bunkering, when the results were reported, and sometimes were only listed as 'quayside' without a port name notation.
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Recommendation:
Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Deck 3 Far Point Halogen Records
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Violation:
Two far point charts had the date of Nov 02-03 and no chart was found for Nov 03-04. Two other far point charts had the date of Oct 01-02, and no chart was found for Oct 02-03. Calibration records were cross-checked to verify the time and values recorded on the charts to establish the correct date for each chart. These date changes were made and initialed after the finding.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily.
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Item No.:
06
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Site:
Potable Water-Deck 3 Sampling Records (Medical Center)
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Violation:
The monthly representative microbiologic sampling locations for the potable water system did not show a good distribution of sampling locations. The samples for November were concentrated in the Main Galley. The samples for October were done in the Crew Galley.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored.
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Item No.:
08
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Site:
Potable Water-Deck 5 Aft Mooring Deck
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Violation:
Screen covering potable water tank air vent was found to have holes in the screen.
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Recommendation:
Protect potable water tanks, vents, and overflows from contamination.
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Item No.:
08
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Site:
Potable Water-Deck 3 International Shore Connections
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Violation:
The new international shore connection backflow preventers at both the port and starboard midship bunker stations still had the shipping dust caps installed on the intermediate atmospheric vents. These caps were removed by the staff after the finding.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 3 Potable Water / Boiler Water Air Gap
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Violation:
Hoses had been added to ends of the evaporator and backup potable water supply lines into the air gap funnel. This recent installation eliminated the air gap. These hoses were removed immediately after the finding.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
16
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Site:
Buffet-Ballindaloch Restaurant
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Violation:
Cold smoked mackerel had no consumer advisory. This was corrected.
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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 by one on a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
17
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Site:
Galley-Fish Walk-in Cooler
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Violation:
The cooling of large containers of cut and sliced butterfish from 26 November, salmon and monkfish from 27 November, and snapper from 28 November was not documented.
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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.
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Item No.:
17
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Site:
Provisions-Parasite Destruction
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Violation:
Kippered, marinated, pickled, and rollmop herring products had a parasite destruction letter that guaranteed parasite-free herring because the herring was salted and matured for several months. The current FDA Fish and Fishery Products Hazards and Controls Guidance states that brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight).
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Buffet-Palm Café
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Violation:
During lunch service, the port and starboard lines had no sneeze guards between the dessert and hot counters. Multiple foods were unprotected.
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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).
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Item No.:
19
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Site:
Buffet-Palm Café
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Violation:
During lunch service, there was no serving utensil for a bowl of apples.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Ballindaloch Restaurant
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Violation:
There was no serving utensil for trays of carrot and zucchini sticks. This was corrected.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 10 Avon and Spey Restaurants
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Violation:
During breakfast service, there was no serving utensil for a tray of pastries. This was corrected.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Food Service General-Slotted Fasteners
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Violation:
The espresso machines in Observatory Bar, Lido Bar Pantry, and Bookmark Café had four slotted fasteners each in the food zone. Also, in the Observatory Bar Pantry, the ice thickness probe and fasteners on the sides of the cuber panel of the ice machine were slotted. In addition, in the Morning Light Pub Pantry, a slotted fastener was in contact with the ice inside the ice bin. Also, blast chillers 1 and 2 in the main galley had multiple slotted fasteners in the food zone. Staff started to change these crews to nonslotted fasteners immediately and many were changed during the inspection.
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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.
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Item No.:
21
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Site:
Food Service General-Technical Compartments
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Violation:
The technical compartments of a number of upright and undercounter refrigerators in galleys, pantries, and bars had broken insulation and rust that made them difficult to clean.
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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.
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Item No.:
21
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Site:
Bar-Bookmark Café
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Violation:
The power cords to the espresso machine and the coffee grinder were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the power cords above the counter to allow for easy cleaning.
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Item No.:
27
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Site:
Food Service General-Technical Compartments
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Violation:
The technical compartments of a number of upright and undercounter refrigerators in galleys, pantries, and bars were soiled with heavy accumulations of dust and debris. Crew started to clean them immediately and many were cleaned 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.:
28
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Site:
Buffet-Deck 10 Avon and Spey Restaurants
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Violation:
During breakfast service, several trays of cutlery and small plates were upright and unprotected on waiter stations. Crew corrected this immediately.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Other-Deck 8 Bar Locker
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Violation:
The right side shelves upon entering the locker had a bottom shelf that was about 3 inches off the deck. Boxes of champagne glasses were stored on the shelf.
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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.
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Item No.:
28
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Site:
Other-Deck 6 Restaurant and Shared Lockers
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Violation:
A container used last night for wine cooling was stored wet on top of boxes. In addition, dozens of silverware, carafes, jugs, tongs, and chinaware out of their original packaging and unprotected were stored in this locker along with numerous articles that did not belong to food operations, such as vacuum cleaners, deck cleaners, trolleys, carts, mattresses, among many other articles. In addition, dozens of boxes of napkins, paper cups, paper cup lids, glassware, among others, were stored directly on the deck. A large deck cleaning brush was also on top of boxes of paper cups.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
During active potwashing, the inspection team observed how a splash of rinse water fell on a previously cleaned and sanitized pan and strainer that were air-drying next to the three-compartment sink. The pan and strainer were sent to be rewashed.
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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.
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Item No.:
29
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Site:
Bar-Observatory Bar
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Violation:
The temperature of the handwashing station was less than 100°F. This was corrected.
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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).
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Item No.:
29
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Site:
Bar-Lido
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Violation:
During morning service, ice was dumped in the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Other-Deck 8 Bar Locker
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Violation:
The right side shelves upon entering the locker had a bottom shelf that was about 3 inches off the deck. Several things were stored under this shelf and the deck under the shelf was heavily soiled.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Deck 6 Restaurant and Shared Lockers
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Violation:
The deck was soiled with dust and debris, mostly under and around pallets and shelves.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Palm Café
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Violation:
The deckhead panels above the front bar had long gaps that exposed dust in the plenum. Also, several of these panels had accumulated dust.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Galley-Pastry
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Violation:
The dipper well drain pipe was draining on the deck. A large amount of water was pooled on the deck. Staff started corrections immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Pantry-Palm Café
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Violation:
The light intensity behind and around the ice machine was less than 100 lux.
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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.
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Item No.:
36
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Site:
Pantry-Lido
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Violation:
The light intensity behind and around counter-mounted equipment at the beverage station and behind and around the ice machine was less than 110 lux.
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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.
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Item No.:
37
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Site:
Buffet-Deck 10 Avon and Spey - Dishwash
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Violation:
During operation of the conveyor dishwasher, heavy condensation was collecting on the deckhead and bulkheads extending beyond the dishwash area. The amount of steam from warewashing was even extending to the galley. Upon inspection of the deckhead exhaust ventilation ducts in the warewash area, these were not extracting any steam because they were closed. After the finding, the refrigeration team arrived to the area and opened the ducts.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-
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Violation:
After lunch service, condensate was leaking from the deckhead to the covered rice container below.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
43
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Site:
Ventilation-Deck 6 and 8 Air Handling Units
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Violation:
An accumulation of soil was found in the condensate pans of air handling units AC-VI-9 and AC-X-59.
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Recommendation:
Clean condensate pans as necessary to remove dirt and organic material.
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