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Item No.:
10
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Site:
Recreational Water Facilities-Tivoli Pool and Attached Fountain
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Violation:
A child wearing a swim diaper was observed in the Tivoli pool fountain section. Staff advised the parent of the rule against any pool use by children who are not toilet trained or in diapers and the child was removed.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
09
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Site:
Recreational Water Facilities-Tivoli Pool and Fountain and Paddle/Bucaneer Pools/Slide
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Violation:
There was a very specific chemistry balance problem in the combination facilities where at least one combined tub was of a small volume and water depth, resulting in a free chlorine residual which was just above the minimum required, while the larger volume and size water tub had free chlorine residual concentrations nearly over the maximum level allowed. During active use the Tivoli fountain registered between 2 and 2.20 ppm free chlorine while the pool was at 4.95 ppm. During use of the slide and bucaneer pool the chlorine values were 2.80 ppm and the connected, smaller paddle pool had a free chlorine range from 4.86 ppm to 5.37 ppm. The only clear solution for maintaining healthy chemistry within the center of the range required is to make the facilities operate separately for recirculation and chemical dosing.
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Recommendation:
Staff should evaluate each RWF combined at different times of day and activity to ensure good chemistry balance throughout the hours of operation. Consideration should be given for separating RWF's with very small water volumes.
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Item No.:
08
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Site:
Potable Water-Inspection Record for Air-Gaps and Backflow Devices
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Violation:
The cross-connection control plan included a comprehensive list of devices for testing and inspection, and air-gaps throughout the ship. The record of inspection for air-gaps and the non-testable backflow preventers were completed as a round of jobs by deck in the electronic maintenance system. This system allowed viewing of the individual jobs within the round and dates of completion, but there was no actual result of the inspection for each such job. Results were only given on testable devices.
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Recommendation:
Modify the record to ensure it is clear when each backflow preventer is inspected. Deck related rounds are only acceptable to VSP when they are specific to passenger or crew cabin shower hoses or toilets. Others should be identified individually with some result that the inspection was acceptable when that is the case.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The potato peeler had been out of service since 18 February. The Maintenance Report indicated parts were scheduled for delivery on 9 April.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
A trolley with two trays of sliced canteloupe and one tray of sliced watermelon was stored next to the entrance door. The crew member working in the area explained he sliced these fruits 20 minutes prior, about 12:00. The foods were awaiting transportation to the crew or passenger buffet. The trays were not labeled with a 4-hour discard time. Also, two bags of cut spinach and two bags of arugula were stored on the rack beside the three-compartment sink. These foods measured 65°F. The crew member explained these foods were received from provisions about 10:00 and they needed to be washed prior to storing in the walk-in refrigerator.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less. 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 (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. 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 (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. Working containers of potentially hazardous foods must be labeled with their 4-hour discard time, even if the food area is open for less than four hours.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The dough roller was out of service since 8 February. The Maintenance Report indicated parts were scheduled for delivery on 9 April.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
27
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Site:
Preparation Room-
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Violation:
Inside the previously cleaned dough roller, the lower horizontal metal divider was soiled with dried dough and flour.
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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.:
20
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Site:
Preparation Room-Pastry
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Violation:
A portable counter mixer was stored inside the cabinet to the right of the entrance door. The mixer had four slotted fasteners in the food splash area. Engineers covered these fasteners with a sealant and showed the inspection team, but the manufacturer's specifications did not indicate the sealant was food-grade. Engineers showed the inspection team a different sealant that was food-grade. This original sealant should be removed and this food-grade sealant would be applied.
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Recommendation:
Remove the suspect sealant and only use food-grade sealant on the exposed screws.
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Item No.:
37
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Site:
Galley-Warewash Area
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Violation:
The area was warm with little air supply. A crew member working the clean side of the dishwash machine had beads of sweat on his face and neck.
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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-Hot Galley
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Violation:
Excess condensation was on the back area of the deckhead above the tilting kettles. The lids were closed and no condensation was observed dripping onto the kettles.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
Condensation was on the inside of the sneeze shields in front of bain maries filled with liquids (soups and sauces). No condensation was observed dripping into the foods.
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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. Staff should review the initial set-up procedures for the bain maries, as such a condition can result from openly heating the water without after wiping away the condensate naturally formed on the sneeze shields immediately above. Another solution would be to cover the entire water section on the bain marie's when heating.
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Item No.:
36
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Site:
Buffet-Raffles Court
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Violation:
The two deckhead light shields were cracked above the port side grooved grill.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
22
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Site:
Buffet-Raffles Court
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Violation:
At the starboard side carving station, the sanitizing solution had an oily film on the top.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
36
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Site:
Galley-
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Violation:
The light intensity was less than 220 lux at the salamander. The light bulb was not working.
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Recommendation:
Replace the bulb.
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Item No.:
27
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Site:
Galley-Cold Pantry
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Violation:
Across from the entrance, the underside of the handwash station faucet handle was soiled with green debris.
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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.:
22
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Site:
Galley-Shogun
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Violation:
The hood-type dishwash machine was out of service since 23 March.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
20
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Site:
Galley-Shogun
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Violation:
The rational oven was out of service since 1 March. The Maintenance Report indicated parts were scheduled for delivery on 2 April.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-Shogun
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Violation:
At the three-compartment sink, the water temperature of the sanitizing compartment measured 190°F by the inspector and crew. The gauge stated 180°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use.
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Item No.:
33
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Site:
Other-Pool Barbecue Area
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Violation:
The grills for this area were covered by a deckhead, but the self-service counters in front of the grills were not. This area was located on an open deck. Staff stated that the barbecue area had been installed on the vessel in 2004. This food area is used 3 to 4 days of the 7-day cruise.
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Recommendation:
Install a proper deckhead over the grill self service counters. 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.
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