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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
During the April 2012 dry dock, approximately 18 technical water lines were converted to potable water lines to provide potable water to the HVAC fan rooms. The water lines were not disinfected prior to being put into service. Only the fittings were disinfected and the lines were flushed with potable water and a free chlorine residual test was conducted.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Disinfection
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Violation:
During the April 2012 dry dock, approximately 7 new potable water lines were installed to provide potable water to the HVAC fan rooms. According to the staff, these lines were disinfected and flushed and a free halogen residual test was conducted, but there was no documentation. In addition, approximately 18 technical water lines were converted to potable water lines. According to the staff, the fittings were disinfected, the lines were flushed and a free halogen residual test was conducted but there was no documentation.
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Recommendation:
Maintain documentation on the disinfection, flushing, and free halogen residual tests.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for the analyzer probes on the midship and aft pools were not directly from the RWFs or on the return lines.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protection
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Violation:
There was no secondary antientrapment protection for the suction fittings on the aft pool. According to the staff, a suction vacuum release system would be installed.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protection
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Violation:
The hydropool had a gravity drain with a standard cover and no alarm installed. According to the staff, an alarm was scheduled to be installed.
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Recommendation:
For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
The menus for the Pinnacle Grill, Main Dining Room, and Room Service had consumer advisories but the animal-derived foods that could be served raw or undercooked were not identified with an asterisk. In addition, the passenger and crew buffet lines and the self-service display in the Neptune Lounge had posted consumer advisories but they were not specific to the animal-derived foods that could be served raw or undercooked.
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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 of the two following methods: (1) 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 OR (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.
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Item No.:
16
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Site:
Galley-Time Control Plans
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Violation:
The time control plan for different buffet lines did not always reflect the actual set-up times. The written plans stated set-up times of 10:00 am but, according to the staff, set-up is actually done at 11:30 am on specific days on a regular basis. In addition, not all the units listed on the time control plans were identified as such.
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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).
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Item No.:
17
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Site:
Galley-Deck 2 Pastry
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Violation:
The cooling logs had an entry for 7 June 2012 for the cooling of cheese cake at 6:05 am with an initial temperature of 143F. However, no other recordings for a time and temperature after 2 hours and an additional 4 hours were documented. The cooling record instructed to route the logs daily to the Executive Chef and then to the Manager of Culinary Operations, but this had not been done and both were unaware of this issue.
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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 5C (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.:
19
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Site:
Preparation Room-
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Violation:
There were manufacturer's stick-on labels on the oranges being squeezed by the automated orange juice maker. The crew member explained that oranges are always washed before putting them in the squeezer and labels are never peeled off.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
20
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Site:
Galley-Pizza Oven
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Violation:
The conveyor and the inside panels were heavily corroded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
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Item No.:
20
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Site:
Galley-Deck 3 Pizza Oven
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Violation:
The conveyor and the inside panels were heavily corroded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
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Item No.:
21
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Site:
Food Service General-Nonfood-Contact Surfaces
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Violation:
Many of the nonfood-contact surfaces in the food areas were corroded and had other difficult-to-clean features. There was corrosion on the stainless steel panels of many technical compartments. For example, this was observed in the technical compartment of the bakery proofing cabinet, and in the technical compartment of blast chiller A.06 in the Lido preparation room. In the provisions area, there were corroded and rough surfaces on various walk-in cooler door hinges, and corroded fasteners by the doors, In the preparations rooms, there were corroded springs around the prewash rinse hoses. The bottom panel of the meat grinder in the butcher shop was heavily corroded. The rails of the doors and some of the panels outside of the rotisserie ovens in Lido were corroded. Additionally, the serving trolleys in the main dining room and Pinnacle Grill dining room had exposed raw wood and rough surfaces.
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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.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The undercounter dishwasher was out of order for over a month according to the staff.
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Recommendation:
Repair the dishwasher.
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Item No.:
29
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Site:
Galley-
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Violation:
Two handwashing stations in the dishwash area had a maximum temperature of 76F. This was corrected. The handwashing station in the hot section of the crew galley had a maximum temperature of 67F. This was corrected.
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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).
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Item No.:
30
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Site:
Galley-Deck 2 and Deck 3 Food Workers Toilet Rooms
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Violation:
There was no 'WASH HANDS AFTER USING TOILET' sign at the crew toilet rooms for food employees.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Deck 3 Food Lift
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Violation:
The door tracks of the food transportation lift were heavily soiled with an accumulation of debris.
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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:
Food Service General-
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Violation:
There were seams between the stainless steel bulkhead panels and gaps to void spaces of various technical compartments and door frames in the bakery, butcher shop, vegetable preparation room, hamburger grill, and main galley pastry. There were seams between the stainless steel bulkhead panels and gaps to void spaces of door frames in the walk-in coolers, walk-in freezers, and dry stores in the provisions area. In addition, the decks around the scuppers in the Lido buffet lines were damaged.
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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. 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.
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Item No.:
36
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Site:
Pantry-Ice Machines
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Violation:
The light intensity behind and around the ice machines in the bar pantries was less than 110 lux.
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Recommendation:
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-Ice Machines
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Violation:
The light intensity behind and around the ice machines in the deck pantries was less than 110 lux.
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Recommendation:
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:
Galley-Deck 3 Dry Store #28
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Violation:
One deckhead light was not working properly leaving the back of the store room in the dark.
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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.
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Item No.:
36
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Site:
Galley-Deck 3
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Violation:
The light intensity behind and around the combination ovens in the hot section was less than 110 lux.
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Recommendation:
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:
Buffet-Lido Midship Beverage station
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Violation:
The light intensity was less than 220 lux at the consumer self-service area and less than 110 lux behind and around counter-mounted equipment.
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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. 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:
Galley-Starboard Bistro
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Violation:
The light intensity 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) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Galley-Starboard and Port Rotisserie Ovens
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Violation:
Staff explained that the rotisserie ovens have been out of service for more than 5 months and will not be used as rotisserie ovens if repaired.
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Recommendation:
Repair, replace, or remove the rotisserie ovens.
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Item No.:
38
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Site:
Pantry-P4.3.01
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Violation:
A squeegee was stored against the bulkhead behind the ice machine. It was removed.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures to protect the passengers and crew from exposures to disinfectants.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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