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Item No.:
08
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Site:
Galley-Lido Galley
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Violation:
A steady water leak was coming from the relief valve of the backflow prevention device located on the combination oven next to the clean area storage indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Lido Pantry
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Violation:
The reduced pressure assembly to the hood cleaning system located in this room had a steady water leak coming from the relief valve indicating a possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Port Beverage Station
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Violation:
There was a steady water leak coming from the relief vent of the continuous pressure backflow prevention device on the coffee machine. Standing water was observed on the deck inside the technical compartment to this machine.
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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-Evaporator #2
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Violation:
There was no air gap below the relief vent of the reduced pressure assembly of evaporator #2. There was a funnel around the relief vent and the funnel had a hose attached. The end of the hose could not be found.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance. 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.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water lines from the evaporators to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Food Service General-Chilled Water Lines
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Violation:
The non-potable chilled water lines connected to the back of the ice machines in food areas throughout the ship were identified with blue and green stripes, indicating potable water.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections. Identify as non-potable
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Potable water tanks #1 port, #1 starboard, and #1 center received touch-up paint with an approved tank coating on October 2012. However, it was unclear from the documentation if the curing times were done in accordance with the specifications from the manufacturer. In addition, there was no written documentation of the coating approval from a certification organization, independent of the coating manufacturer.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
09
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Site:
Recreational Water Facilities-Hydro Pool
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Violation:
The bromine level was measured at 12.61 ppm by the staff's test kit and measured above 10 ppm by the inspector's test kit. The spa pool was open to the passengers.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool Safety Sign
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Violation:
There was no safety sign at the crew pool. The pool was open to the crew.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing
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Violation:
The granular media for all 8 sand filters were changed in 2012, but there was no documentation that the filter housings were disinfected using a 50-ppm solution for 1 minute before the new filter media was placed in.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Inspections
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Violation:
There was no written documentation of filter inspection results or granular filter sedimentation test results.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test. Inspect cartridge or canister-type filters weekly for whirlpool spas and spa pools. For all other RWFs, inspect cartridge filters every 2 weeks, or in accordance with the manufacturer?s recommendation, whichever is more frequent. Inspect the filters for cracks, breaks, damaged components, and excessive organic accumulation. Change cartridge or canister-type filters based on the inspection results, or as recommended by the manufacturer, whichever is more frequent. Ensure at least one replacement cartridge or canister-type filter is available.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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|
Violation:
The four whirlpools were not shock halogenated for a full hour and the free halogen residual was not recorded at the completion of the shock halogenation.
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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. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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|
Violation:
The flow meter of the spa pool was not working.
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Recommendation:
Replace RWF flow meters when they are defective.
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Item No.:
16
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Site:
Galley-Officer Galley
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Violation:
A container of cream on temperature control for the counter mounted coffee machine was holding at 45F. The cream was discarded.
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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 57C (135F) or above or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
The consumer advisories at the point of service were not specific to the food item that was being offered.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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.
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Item No.:
16
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Site:
Children Area-Time Control Plan
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Violation:
There is a comprehensive program for daily snacks served in the children area. This program had multiple potentially hazardous foods that are served to the kids and are placed on time control. However, there was no time control plan for the area and the staff were unaware of the requirement.
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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.
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.
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Item No.:
16
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|
Site:
Bar-Cafe Carinthia
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|
Violation:
There was no time control plan for the potentially hazardous foods served and kept on time control. These foods included the milk in the coffee machine and deli sandwiches.
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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.
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.
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Item No.:
16
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|
Site:
Bar-Winter Garden
|
|
Violation:
There was no time control plan for the foods served and kept on time control. This included the milk in the coffee machine.
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|
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.
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.
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Item No.:
16
|
|
Site:
Bar-Commodore Room
|
|
Violation:
There was no time control plan for the potentially hazardous foods served and kept on time control. These food items included the milk in the coffee machine and canaps.
|
|
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.
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.
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Item No.:
19
|
|
Site:
Galley-Soup Station
|
|
Violation:
Heavy condensate was collecting on the deckhead above both in-use combination ovens and above the in-use soup kettle. The product in the soup kettle was at a boil and the lid was left partially open allowing for steam to escape and condense on the deckhead exhaust hood. Condensate was dripping onto the open area of the soup kettle and into the food.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
|
|
Site:
Buffet-Self-service Utensils
|
|
Violation:
Approximately, 10 passenger self-service utensils at the buffet lines in this area were not adequately protected by the sneeze guard or other effective means. The food contact ends of these utensils were laying on the passenger buffet line and were not completely stored under the sneeze guards.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
20
|
|
Site:
Galley-Queens Galley - Potwash
|
|
Violation:
The perfluorocarbon resin coating on approximately 7 soiled omelet pans was chipping and peeling on most of the food contact surface. These pans were immediately discarded.
|
|
Recommendation:
Use only nonscoring or nonscratching utensils and cleaning aids on multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating.
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Item No.:
20
|
|
Site:
Galley-Queens Grill - Storage Pantry
|
|
Violation:
A soiled food contact wooden pretzel rack was stored in this pantry. Water from a deckhead leak was dripping onto the ship-fabricated pretzel rack. The wood used to build the pretzel rack appeared to be recycled from a wooden chair. The wood was varnished in some areas and was not easily cleanable. Staff discarded the pretzel rack.
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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; (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. Do not use wood and wood wicker as a food-contact surface.
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Item No.:
20
|
|
Site:
Pantry-Deck 6 Zn 4
|
|
Violation:
The ice sensor probe in the upper technical compartment of the ice machine had three slotted fasteners.
|
|
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.:
20
|
|
Site:
Bar-Cafe Carinthia
|
|
Violation:
There were slotted fasteners in the food splash zone of the espresso 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.
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Item No.:
22
|
|
Site:
Other-Deck 7 Steward Station 7404
|
|
Violation:
There was a tray of soiled glasses stored next to clean linens.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary holding before cleaning and after sanitizing.
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Item No.:
22
|
|
Site:
Food Service General-Glasswash Transit Time
|
|
Violation:
The transit time on the data plates for the rack-type glasswash machines were in racks per hour rather than a minimum rack transit time.
|
|
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.
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Item No.:
26
|
|
Site:
Galley-Deck 2 - Britania Beverage Station
|
|
Violation:
There were tiny black granules in the water return tray below the ice cubers of ice machines #1 & 2.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
28
|
|
Site:
Galley-Queens Grill - Storage Pantry
|
|
Violation:
There was a deckhead water leak dripping onto several packaged and sealed single-use items.
|
|
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
|
|
Site:
Galley-Queens Grill
|
|
Violation:
Approximately,16 original plastic salt containers were being re-used to hold different dry herbs and spices at the galley storage area. These containers were discarded and replaced with proper food grade containers.
|
|
Recommendation:
Ensure single-service and single-use articles are not reused.
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Item No.:
29
|
|
Site:
Galley-Queens Grill Dishwash
|
|
Violation:
The hand sink in this area was blocked by several deck trays. Staff moved the trays.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
|
|
Site:
Medical-Pantry
|
|
Violation:
The access to the handwash sink was partially blocked by two recycling bins.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
|
Site:
Medical-Pantry
|
|
Violation:
A sign stating 'wash hands often,' 'wash hands frequently,' or similar wording was not posted over the handwashing sink.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
There was no waste receptacle for the hand sinks at this location.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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|
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Item No.:
33
|
|
Site:
Galley-Food Lift
|
|
Violation:
The deck tracks on the food lift located in this outlet had an accumulation of old food residue.
|
|
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.:
34
|
|
Site:
Galley-Queens Grill - Storage Pantry
|
|
Violation:
There was a deckhead water leak coming from a fire suppression system inside the restaurant storage pantry next to the clean staging area. The water was dripping onto a wooden pretzel rack and other packaged non-food contact items.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Food Service General-
|
|
Violation:
There was less than the required 110 lux of light behind and around various pieces of counter and deck mounted equipment throughout food service areas. Equipment included beverage equipment, combination ovens, deck mounted bakery ovens and ice machines. A comprehensive lighting plan was observed. Some of these items are repeats from last inspection.
|
|
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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|
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Item No.:
37
|
|
Site:
Galley-Queens Grill Dishwash
|
|
Violation:
Heavy condensate was on the deckhead above the soiled landing and was observed dripping to the deck. No clean food items were impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
37
|
|
Site:
Galley-Deck 2 - Britania
|
|
Violation:
Water was observed leaking to the deck from a deckhead hatch opposite the garde manger. Staff explained that the water was a result of condensation forming on brine lines due to a lack of insulation and warmer temperatures.
|
|
Recommendation:
Ensure proper insulation on cold water lines in order to prevent condensation from forming.
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|
|
Item No.:
37
|
|
Site:
Galley-Deck 2 - Warewash
|
|
Violation:
Heavy condensate was observed on the deckhead immediately above the soiled landing of the flight-type dishwash.
|
|
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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|
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Item No.:
37
|
|
Site:
Provisions-Deck A Transportation Corridor
|
|
Violation:
Water was leaking from deckhead seams and onto the deck in several locations throughout this area. Staff explained that the water was a result of condensation forming on brine lines due to a lack of insulation and warmer temperatures.
|
|
Recommendation:
Ensure proper insulation on cold water lines in order to prevent condensation from forming.
|
|
|
Item No.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
Heavy condensate was collecting on the deckhead above both in-use combination ovens and above the in-use soup kettle.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation 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.:
37
|
|
Site:
Galley-Deck 2 - Cold Room #29
|
|
Violation:
Water was leaking from a deckhead seam and onto the deck; no food was impacted, Staff explained that the water was a result of condensation forming on brine lines due to a lack of insulation and warmer temperatures.
|
|
Recommendation:
Ensure proper insulation on cold water lines in order to prevent condensation from forming.
|
|
|
Item No.:
37
|
|
Site:
Bar-Commodore Room
|
|
Violation:
Water was continuously dripping from the deckhead in front of the walk-in cooler. According to staff, this was caused by condensate forming on cold water lines in the deckhead.
|
|
Recommendation:
Ensure proper insulation on cold water lines in order to prevent condensation from forming.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Action and Follow Up
|
|
Violation:
When pests were observed during an inspection, the log was not specific to the action taken and follow-up inspection results were not documented.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|