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Item No.:
06
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Site:
Potable Water-Potable Water Bunkering and Production Records
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Violation:
On 14-16 DEC 2018, crew replaced the usual analyzer-chart recorder paper chart (recorder chart) with a chlorine residual range of 0.0 - 5.0 ppm with new records that measured the chlorine residual range of 0.0 - 10.0 ppm. Staff did not calibrate the analyzer to reflect the new range. On 16 DEC 2018, staff conducted a calibration check at 1055 and measured a chlorine residual of 2.47 ppm; however, the paper chart identified a chlorine residual of 4.9 ppm. On 15 DEC 2018, staff conducted a calibration check at 1055 and measured a chlorine residual of 2.13 ppm; however, the paper chart identified a chlorine residual of 4.2 ppm. On 14 DEC 2018, staff conducted a calibration check at 0821 and measured a chlorine residual of 2.44 ppm; however, the paper chart identified a chlorine residual of 5.1 ppm. The same issue occurred during production on 15 - 16 DEC 2018. On 16 DEC 2018, staff conducted a calibration check at 2015 and measured a chlorine residual of 2.37 ppm; however, the paper chart identified a chlorine residual of 5.2 ppm. On 15 DEC 2018, staff conducted a calibration check at 0130 and measured a chlorine residual of 2.50 ppm; however, the paper chart identified a chlorine residual of 5.1 ppm. Staff stated this was a mix-up between the paper charts. Manual samples were not recorded hourly for bunkering or every four hours for production.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The field for pH during disinfection for the 2 DEC 2018 tank maintenance record for 'tank # 11 portside inner' was left blank. Additionally, this document stated the chlorine residual was 7.5 ppm before returning to service. Staff stated this tank was discharged prior to service; however, this was not documented on the 2 DEC 2018 record.
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Recommendation:
Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free residual halogen level is = 5.0 mg/L (ppm) before placing the tank back into service and document the measured level.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The air gap, located beneath the reduced pressure principle backflow prevention assembly for the discharge line of the forward evaporator, was insufficient. The inspector measured a horizontal distance of this rectangular opening at 2.75 inches and a diagonal distance of this rectangular opening at 3.0 inches. The effective opening of this air gap was measured at 2.0 inches. Corrections started immediately.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
08
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Site:
Potable Water-Potable Water Distribution Room
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Violation:
The overhead potable water line, located near the deckhead inside the potable water distribution room, was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. The first potable water identification on this line was measured at 5.2 meters from the aft bulkhead. Corrections started immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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:
Other-Freestyle Soda Machines near FSD 9.4.26
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Violation:
In both machines, the carbonator backflow prevention devices in the lower left slide-out drawers had a plastic drain tube attached. Water was standing in these plastic drain tubes. Water released from the vent of the devices was unable to completely drain due to the design of the plastic drain tubes.
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Recommendation:
Maintain backflow prevention devices in good repair. Ensure the air relief vents of backflow prevention devices can drain completely.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunkering and Production Records
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Violation:
On 14-16 DEC 2018, crew replaced the usual analyzer-chart recorder paper chart (recorder chart) with a chlorine residual range of 0.0 - 5.0 ppm with new records that measured the chlorine residual range of 0.0 - 10.0 ppm. Staff did not calibrate the analyzer to reflect the new range. On 16 DEC 2018, staff conducted a calibration check at 1055 and measured a chlorine residual of 2.47 ppm; however, the paper chart identified a chlorine residual of 4.9 ppm. On 15 DEC 2018, staff conducted a calibration check at 1055 and measured a chlorine residual of 2.13 ppm; however, the paper chart identified a chlorine residual of 4.2 ppm. On 14 DEC 2018, staff conducted a calibration check at 0821 and measured a chlorine residual of 2.44 ppm; however, the paper chart identified a chlorine residual of 5.1 ppm. The same issue occurred during production on 15 - 16 DEC 2018. On 16 DEC 2018, staff conducted a calibration check at 2015 and measured a chlorine residual of 2.37 ppm; however, the paper chart identified a chlorine residual of 5.2 ppm. On 15 DEC 2018, staff conducted a calibration check at 0130 and measured a chlorine residual of 2.50 ppm; however, the paper chart identified a chlorine residual of 5.1 ppm. Staff stated this was a mix-up between the paper charts. Manual samples were not recorded hourly for bunkering or every four hours for production.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The Fecal/Vomit Accident Plan identified that a pH level of 7.2-7.5 was required for disinfection. Additionally, the temperature during disinfection was not mentioned. This did not meet or exceed Annex 13.9 of the VSP 2018 Operations Manual. A required pH level of 7.5 or below and a temperature maintained at 77F or above were not identified on this plan. This was a new requirement of the 2018 Operations Manual. The logs for the fecal and vomit accidents were updated with this new information.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Food Employee Isolation
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Violation:
A food employee experienced AGE symptom onset on 10 JAN 2019 at 1800 and experienced a last symptom on 10 JAN 2019 at 1900; however, the employee reported to the medical center on 11 January 2019 at 0930. The inspector reviewed the employee's time chart and verified this food employee did not work during this period. Medical staff was unable to verify if this employee visited the crew mess or buffet. This food employee signed an 'own will termination' letter on 13 JAN 2019.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
18
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Site:
Preparation Room-Deck A Thawing Room
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Violation:
Ground beef was stored over whole beef during the thawing process. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Lido Portside - Rise
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Violation:
At the bread station, there was a stand containing four bread baskets. The top basket was stored in the highest level of the stand above the sneeze shield. The bread inside the top basket was not protected. The basket and bread was removed.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. 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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Pantry-Deck 1 Cabin Service Pantry P.1.5.01
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Violation:
The juncture between the profile strips and the inside, food-splash zone of the ice machine was heavily corroded. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown and red residue. This accumulation was greater than a day's worth. Corrosion was present on the profile strips located above either side of the opening to the ice bin below. Corrections started immediately.
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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.
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Item No.:
21
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Site:
Galley-Dive-In Show Galley
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Violation:
The ends of the stone coving on the counter of the handwash station were chipped which created a difficult-to-clean recessed area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 2 Club Orange Show Galley
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Violation:
The green melamine coating was chipped and peeling on the nonfood-contact surface near the grill grease drip tray.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The rack-type dishwash machine was out-of-service and crew were working on the machine at the time of inspection. It went out of service on the day of the inspection.
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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-Deck 3 Potwash
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Violation:
The front-loading machine was out-of-service since 11 DEC 2018 due to a leak. Documentation showed the estimated date of repair would be 13 JAN 2019; however that was 10 days prior to the inspection and the updated anticipated date of repair was not available. During the in-brief meeting for the inspection, crew informed the inspector that the machine was out-of-service. When the inspector opened this unit, one wash nozzle was soiled.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Deck 2 Ice Station
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Violation:
Two of the three water taps were soiled with black and brown debris. They were cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The previously cleaned grill drip tray housing was soiled with grease. It was recleaned.
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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 2 Hot Galley
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Violation:
Condensation that accumulated on the deckhead dripped onto combination oven # 3 while it was in use.
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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.
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Item No.:
30
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Site:
Other-Deck A Corridor Outside Crew Galley
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Violation:
There was no toilet paper in the female toilet room outside the crew galley, near LFD A.4.39. The toilet room was used by galley staff as well as other crew members.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
32
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Site:
Galley-Deck 2 Coffee Station
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Violation:
The metal waste bin was rusted at the bottom and liquid was leaking onto the deck. The bin was removed.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
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Item No.:
33
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Site:
Galley-Deck 2 Coffee Station
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Violation:
Liquid from the rusted waste bin was leaking and pooling onto the deck. The bin was removed.
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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:
Galley-Deck 2 Club Orange Show Galley
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Violation:
When walking on tiles in this area, water bubbled up onto the deck. Water appeared along the juncture between the tiles and the profile strip at the bottom of the fire screen shutter.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck B Walk-In Freezer
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Violation:
There was excessive ice build-up in the drain pan of the evaporative condenser.
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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:
Galley-Dishwash
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Violation:
The deck tile grouting near the flight-type dishwash machine was recessed.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
The deck tile grouting was recessed in this area.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Sweet Spot Show Galley
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Violation:
The deck tile grouting in this area was recessed.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Pantry-Between Gelato and Pool Bar
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Violation:
Two deckhead lights were loose and misaligned in the area between the gelateria and pool bar. This created a difficult-to-clean surface. This was corrected.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Condensation accumulated on the deckhead above the front-loading potwash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Excessive condensation accumulated on the deckhead above combination ovens # 1, # 2, and # 3. Dripping was noted onto combination oven # 3.
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Recommendation:
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.
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Item No.:
39
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Site:
Preparation Room-Deck B
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Violation:
There was one housefly in the area.
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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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Item No.:
39
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Site:
Galley-NY Deli and Pizza Show Galley
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Violation:
One small fly was on the outside of a metal container of croutons. The food was discarded. The area was in service.
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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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Item No.:
40
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Site:
Integrated Pest Management-Forward Mooring Line Rat Guards
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Violation:
The rat guards placed on the forward mooring lines were insufficient to exclude the entry of pests onto the vessel. The metal piece attached to the bottom of the rat guard, located on the reverse forward mooring line, was in disrepair. This created a 7-inch opening between the bottom of the rat guard and the mooring line. Additionally, the metal piece attached to the bottom of the rat guard, located on the middle mooring line extending towards the forward of the ship, was missing. This created a large gap between the bottom of the rat guard and the mooring line.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer's specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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