|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido
|
|
Violation:
At the starboard entrance to the buffet line, stacks of plates out for passenger service were not inverted or covered.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Lido
|
|
Violation:
On the starboard side of the buffet, a wet wiping cloth was stored on the counter at the oatmeal kettles and at the waffle station.
|
|
Recommendation:
Restrict wiping cloths to the following: (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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Egg Station
|
|
Violation:
At the port egg station, the consumer advisory was located on the side of the counter near the bulkhead where it was not visible to passengers.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Milk for Coffee Machines
|
|
Violation:
The milk for the coffee machines was identified as being on time control, however there was no time control plan for this milk. This was observed in the lido galley beverage station, La Bistro, main galley soup/pasta service station, main galley starboard beverage station, Silk Road/Prego galley, and Crystal Cove Bar pantry.
|
|
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). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
29
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The minimum water temperature at the handwash sink next to the ice machine was measured at 124F (51C).
|
|
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).
|
|
|
Item No.:
36
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The light intensity was below 110 lux behind the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Rack Conveyor Dishwash Machines Data Plate
|
|
Violation:
The manufacturer's data plate on the rack conveyor glasswash machines indicated a rack capacity in racks per hour.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was excess condensation on the bulkhead and deckhead above the in-use dishwash machine.
|
|
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.:
16
|
|
Site:
Buffet-La Bistro
|
|
Violation:
The time control plan for the coffee machine milk and cream and cold food items on the buffet line was 10 years outdated. This plan did not identify the units on time control, specify the flow of these food items from temperature to time control, or include the set-up and discard times. Also, the reach-in refrigerator in the pantry was labeled as time control, however this unit was full of milk products under temperature control. Staff stated these milk containers are also kept under temperature control in the undercounter refrigerator in the service area and placed on time control when used for the coffee machine.
|
|
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). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-
|
|
Violation:
The minimum water temperature at the handwash sink was measured at 124F (51C).
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Meat/Poultry
|
|
Violation:
There was one live fly on the preparation counter. The area was not in use during the inspection.
|
|
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.:
16
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The posted time control plan indicated Windows #1 and #2 were on time control, however these units were not labeled.
|
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
26
|
|
Site:
Galley-Special Order Section
|
|
Violation:
The back of the previously cleaned slicer blade was soiled with onion debris. The area was not in use during the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
35
|
|
Site:
Galley-Beverage Station
|
|
Violation:
At the starboard beverage station, a large amount of soapy water was pooled on the deck. It appeared this water was coming up from the drains below the handwash sink, the utility sink, the scuppers, and undercounter refrigerator MGB #1. The area was not in use during the inspection.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Crystal and Prego
|
|
Violation:
The light intensity could not be raised to 220 lux on all surfaces at the waiter stations. This was observed at all waiter stations in the Crystal dining room and at the front station in the Prego dining room. Also, some of the deckhead-mounted lights were not shielded, coated, or shatter-resistant.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations. 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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was below 110 lux behind the ice/water machine. This was written on the May 2012 inspection report. A new deckhead-mounted light was installed which increased the light intensity on the back left side of the machine, but did not increase the light intensity completely behind the machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Consumer Advisory
|
|
Violation:
The consumer advisory statements on the menus did not make it clear that the risk of consuming undercooked animal-derived food items was for foodborne illnesses. The advisories described the risk significance in certain vulnerable consumers, and not persons with certain medical conditions.
|
|
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: (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.:
24
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
A container of sanitizing solution was measured at less than 50 ppm chlorine. The area was in-use during the inspection. The solution was replaced.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was excess condensation on the deckhead above the soiled area of the in-use dishwash machine and the in-use glasswash machine. The condensation was dripping onto the machines.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
16
|
|
Site:
Other-Taste
|
|
Violation:
Staff stated the counter-mounted cold basin was on time control, however this unit was not identified on the time control plan.
|
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
19
|
|
Site:
Other-Trident Ice Cream
|
|
Violation:
A platter of cookies was out for passenger self-service. The lid for these cookies was not self-closing.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Trident Grill
|
|
Violation:
Staff stated the counter-mounted cold basin was on time control, however this unit was not identified on the time control plan.
|
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
20
|
|
Site:
Other-Trident Beverage Station
|
|
Violation:
There were slotted fasteners inside the water dispenser of the ice/water machine.
|
|
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.:
36
|
|
Site:
Bar-Sunset Bar/Palm Court
|
|
Violation:
The light intensity was below 110 lux at the handwash station during operations.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
24
|
|
Site:
Bar-Crystal Cove Bar
|
|
Violation:
A container of sanitizing solution was measured at less than 50 ppm chlorine. The area was not in use during the inspection.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
21
|
|
Site:
Pantry-Crystal Cove Bar
|
|
Violation:
Below the undercounter dry storage cabinets, the insulation surrounding the pipe from the motor for the refrigerators was damaged and loose, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Crystal Cove Bar
|
|
Violation:
It could not be determined if the milk for the coffee machine was on time control or on temperature control. The milk compartment on the coffee machine was labeled as time control, however the milk inside the compartment had a 7-day discard label attached. The temperature of the milk was measured below 41F. There was no time control plan available.
|
|
Recommendation:
Determine if the milk for the coffee machine will be on time control or on temperature control. 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). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs revealed that there was a waiter who experienced AGE symptoms with an onset on 15 December at 04:00, but reported to the medical center at 17:00 that day. The food employee worked for breakfast and lunch services while experiencing AGE symptoms.
|
|
Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate & Permeate Water Lines
|
|
Violation:
The distillate and permeate water lines to the halogenation injection point were striped blue/white/gray/white/blue and not in accordance with ISO 14726 standards (blue/gray/blue).
|
|
Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Distant Point
|
|
Violation:
The free residual halogen measured by the halogen analyzer was not within 0.2 ppm of the free residual halogen measured by the manual test. The analyzer indicated 0.80 ppm of free chlorine and the manual tests done by the crew member and the inspector indicated 0.40 ppm.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs posted at the whirlpools did not caution against use by individuals with diabetes and low blood pressure, pregnant women, elderly persons, and children. New signs were installed during the inspection. In addition, the safety signs at the pools and the whirlpools had small prints and were located in areas that made them difficult to locate and read.
|
|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Ensure the safety signs for the swimming pools and whirlpools are located in an area where they can be easily viewed. Ensure the wording on the safety signs is an appropriate size for easy reading.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment/Antientanglement Requirements
|
|
Violation:
The gravity drains for the crew swimming pool were more than 3 feet apart, but did not have antientrapment drain covers installed. There was no alarm for the draining of the pool.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shepherd's Hooks
|
|
Violation:
The shepherd's hooks at the crew swimming pool and the Neptune pool were not long enough to reach the center of the deepest portion of the pool from the side plus two feet. The hook at the crew swimming pool was also made of a telescoping material.
|
|
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-Data Logger
|
|
Violation:
The chlorine and pH readings of the electronic data logger for each individual recreational water facility did not match in multiple occasions with the manual readings done by the crew. There were also no notations of calibration or calibrations checks documented.
|
|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. 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. When conducted, ensure analyzer calibration or calibration checks are documented.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Water Chemistry
|
|
Violation:
Alkalinity and combined chlorines were not monitored. This was noted in the previous inspection.
|
|
Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Sand Filter
|
|
Violation:
The results of the monthly filter inspection and sedimentation test were not documented. The most recent sedimentation test jar was available. This was noted in the previous inspection.
|
|
Recommendation:
Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
The turnover rates for recirculation for the pools and whirlpools were not available.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Bather Loads
|
|
Violation:
The bather loads for the pools and whirlpools were calculated using the manufacturer's flow rate of the pumps and not actual flow rates measured by flow meters.
|
|
Recommendation:
Use the actual flow rate as measured by the flow meters to calculate bather loads.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Backwash
|
|
Violation:
The backwashing of filters was remotely activated and monitored. Staff stated that an individual was not present in the filter room during filter backwashing to ensure that backwashing was repeated as necessary until the water ran clear.
|
|
Recommendation:
Monitor filter pressure differentials. Backwash granular filter media until the water viewed through a sight glass runs clear and at the following frequencies: (1) whirlpool spa and spa pool: every 72 hours, or sooner if the whirlpool spa is drained; (2) baby-only water facility: daily; and (3) all other RWFs: at a frequency recommended by the manufacturer. For automatic backwashing systems, ensure an individual is present in the filter room to ensure that backwashing is repeated as necessary until the water runs clear. Clean cartridge filters according to the manufacturer's recommendations. Maintain a written or electronic record documenting filter backwashing and cleaning.
|
|