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Item No.:
*
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Site:
*General Comments-
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Violation:
Management of the medical, engineering, housekeeping, pest control, and youth center were very knowledgeable and had strong recordkeeping practices.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
For the manual testing of the far point, the staff was using a Hach meter with Orbeco reagents. Staff stated new Orbeco meters were ordered.
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Recommendation:
Ensure the testing kit and the reagents are from the same manufacturer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The ship was using Tank Guard 412 for coating the interior of some of their potable water storage tanks, however there was no written documentation of approval from the certification organization. The manufacturer indicated the product was NSF Standard 61 certified, but it could not be found on the NSF website. Staff contacted the manufacturer to for more information on obtaining the written documentation. This product has not been used during the most recent coatings of potable water storage tanks.
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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).
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Item No.:
10
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Site:
Recreational Water Facilities-Aft and Mid Pools
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Violation:
Each swimming pool had two gravity drains greater than one meter (three feet) apart constructed of a standard design and no alarms were installed. A local purchase order was placed on 5 February for ASME A112.19.8 compliant drain covers. The letter for the standard drain covers did not indicate the ship's name or the recreational water facilities which it pertained to.
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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. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Saucier
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Violation:
One stock pot half-filled with beef stock was at a holding temperature of 115-117F on the range top. A larger full stock pot of white sauce was on the range top holding at a temperature of 122-132 F. Both were transferred at 7:30 this morning from the larger steam kettles where they were reducing overnight, according to staff. Other stocks on the same range were above 135 F. The beef stock and white sauce were reheated and re-checked, and both were over 170 F.
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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, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
With the doors closed, there was a gap large enough to pass folded papers thru where the lower door joined the frame on the three door undercounter reach-in refrigerator (doors 2.19A and 2.19B).
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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.
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Item No.:
21
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Site:
Galley-Deck 2 Main Galley - Coffee Station
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Violation:
The utility cables beneath the #1 espresso machine were coiled on the counter below the machine, making cleaning difficult.
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Recommendation:
Elevate the utility cables or shorten them so the counter below is easy to access and clean.
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Item No.:
21
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Site:
Galley-Beverage Stations and Room Service - Deck 2
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Violation:
The power cables to the various counter model toaster ovens in the beverage stations and room service pantry were draped on the counter top, making cleaning difficult.
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Recommendation:
Shorten or elevate the power cables so the counter below is accessible for easy cleaning.
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Item No.:
21
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Site:
Galley-Deck 3 Main Galley - Entremetier
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Violation:
With the doors closed, there was a gap large enough to pass folded papers thru where the lower door joined the frame on the three door undercounter reach-in refrigerator (doors 3.21B and 3.21C).
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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.
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Item No.:
21
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Site:
Bar-Crew Bar
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Violation:
The counter model reach-in refrigerator on the back bar counter was mounted only 1/2 inch above the counter making cleaning difficult.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
22
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Site:
Galley-Deck 2 Main Galley - Pinnacle Dishwash
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Violation:
The in-use conveyor dishwash machine was not spraying water from one of the three upper spray arm rinse nozzles, one of three upper spray arm final rinse nozzles, and three of four lower spray arm final rinse nozzles. The machine was later repaired.
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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.:
22
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Site:
Galley-Galley Dish and Pot Wash Machines
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Violation:
The following warewashing machines were in disrepair during this inspection: main galley deck 2 and deck 3 pot wash machines, main galley deck 3 conveyor glasswash machine, and lido conveyor glasswash machine.
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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.:
22
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Site:
Food Service General-Conveyor Rack-Type Machines
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Violation:
The dataplates on the rack conveyor machines were posted with speeds in baskets per minute. There was no statement of minimum transit time as required in 7.5.1.2.3 of the 2011 VSP Operations Manual.
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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: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (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.:
24
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Site:
Galley-Deck 2 Main Galley - Pinnacle Dishwash
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Violation:
The in-use conveyor dishwashing machine was producing erratic final sanitizing temperatures at the dish level. Some were below 155 F and a few exceeded 160 F. Further investigation revealed only one of the 4 lower spray arm nozzles was spraying in the final rinse, and one of three upper arm spray nozzles was spraying. The machine was repaired and re-tested later in the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 2 Main Galley - Coffee Station
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Violation:
The previously cleaned #2 espresso machine milk container had a sour odor and was soiled in the milk refrigerator attached. The container was inverted, still wet inside and the base of the refrigerator was wet. There was also a milk and water liquid residue present inside the milk transfer tube, which was also previously cleaned. The milk container and the transfer tube were removed and re-cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Provisions - Vegetable Preparation
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Violation:
The previously cleaned slicer had small food particles visible on the back side of the slicer blade.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Crew Bar
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Violation:
The counter beneath the mounted reach-in refrigerator was soiled with a layer of accumulated dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 3 Main Galley - Soup Station
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Violation:
The 4 bracing metal rods used to protect pans from moving on the range top were stored beside the range with the ends in contact with the deck. Staff immediately removed them for cleaning.
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Recommendation:
Ensure this equipment is stored in a protected manner and not on the deck. 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.:
36
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Site:
Galley-Deck 2 Main Galley - Pastry
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Violation:
The two corner shelf sections opposite the evaporative condenser in the freezer inside the cold room were below the minimum light level of 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Buffet-Lido Starboard Ice Cream Station
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Violation:
One live fruit fly was observed inside the front counter dessert display refrigerator, which was filled with individually plated servings of various dessert items.
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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.
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