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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Some of the production records were incomplete and there were inconsistencies between the production chart records and potable water production log records. On 5 February, the chart record stated production ended at 0600 on 6 February and the log record stated production ended at 0500 on 6 February; the chart record showed the average free halogen residual to be below 2.0 ppm and the average pH level was above 7.8 from 0200-0600. On 26 February, the log record showed the last chlorine and pH readings recorded at 2200, with overboard noted at 0045 on 27 February and stop time at 0630 while the chart stated stop at 0500 with restart of production at 0800 on 27 February; the chart record showed that the chlorine residual levels were below 2.0 ppm from 2300 to 0500 and staff had a manual recording on the log with a chlorine residual above 2.0 ppm at 0200 on 27 February.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. 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.:
09
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Site:
Recreational Water Facilities-Pool Records
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Violation:
The Thalasso spa pool chart records showed the bromine levels below 4.0 ppm on 2 January from 1130-1430 and 4 January from 1100-1400. The interactive swimming pool charts records showed the chlorine levels below 2.0 ppm on 26 January from 1300-1700, 27 January from 1300-1700, 29 December from 1130-1430, and 27 December from 1630-2200.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); and (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. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
The potable water pipe disinfection records for 17 October and 20 August did not have free halogen residual level recorded after flushing and prior to placing back into service. A similar violation was noted on the last inspection.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Engine Room Mineralizer
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Violation:
The air gap on the mineralizer backwash line was not twice the diameter of the pipe from the funnel rim line.
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Recommendation:
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-Tank Maintenance Records
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Violation:
No written documentation of approval was available for the interior coatings for potable water contact by 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).
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Item No.:
*
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Site:
Potable Water-Tank Maintenance Records
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Violation:
It was unclear what the manufacturer's recommendations were for curing time of the Sigmaguard CSF 585 for paint touch ups. The manufacturer's data sheet stated a full curing time of 12 days, and a minimum overcoating interval of 24 hours. The ship was using the 24 hours overcoating time.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Pool
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Violation:
The interactive pool water level was at least four inches above the skim gutters while the pool was in operation.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
13
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Site:
Buffet-Waves Grill
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Violation:
The crew member responsible for cooking shelled eggs was asked to which temperature he fully cooked the eggs. His first response was '40 degrees' and his second response was '100 degrees.' The chef explained to him to cook the eggs to 145-150F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
33
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Site:
Buffet-Waves Grill
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Violation:
Outside the grill rolling shutters, the inside of each stainless steel deckhead box was soiled with grease residue.
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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.:
16
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Site:
Buffet-Terrace Cafe
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Violation:
The two posted consumer advisory statements for cold smoked salmon were placed in the small square holders so the statements were partially covered.
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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.:
22
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Site:
Galley-Terrace Cafe
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Violation:
One crew member was working at the potwash three-compartment sink. He was observed washing two pans, placing and removing them from the rinse compartment, and placing them into the sanitizing compartment. His gloves touched the sanitizing solution. Also, some residue was observed in this solution.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
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Site:
Galley-Polo Grill
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Violation:
On the front and back underside of the two grooved grills, what appeared to be the heater insulation was peeling and chipped. This created a gap on the front of the grills.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.:
33
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Site:
Galley-Room Service
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Violation:
A large corkboard was on the front of the butler's office door. This material was absorbent and not easily cleanable.
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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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
20
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Site:
Galley-Soup and Sauce Station
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Violation:
Undercounter refrigerator #2 and the undercounter refrigerator below the flat grill were out of service since 17 January.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Inside the rack-type dishwasher machine, the far right upper final rinse sanitizing nozzle produced single streams of water in a wide V-shaped pattern. The crew member removed the spray arm, cleaned out all nozzles, which corrected the issue.
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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.:
34
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Site:
Galley-Terrace Cafe
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Violation:
In the dishwasher area, the two water valves at the deckhead for the spray hose were leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
19
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Site:
Provisions-
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Violation:
During active provisioning, some boxes of foods were stored on the deck. In Dry Store #4, a box of cereal was on the deck. In Wine and Beer #1, three wooden boxes of wine bottles were on the deck. In Dry Provisions #5, five boxes of sugar were on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
At the 24-hour coffee station, two containers of whole milk, two containers of skim milk, and the bowl of milk inside the coffee station compartment were not labeled with their 4-hour discard time at 11:06 a.m. The crew member working in the area stated he removed the foods from the refrigerator at 11:00 a.m.
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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: (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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Some white plastic plates passing through the dishwasher machine were stacked on top of one another as they exited the machine. This prevented proper sanitizing of all areas on the plates.
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Recommendation:
Position plates properly on racks to ensure all areas on plates are sanitized.
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Item No.:
22
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Site:
Galley-Terrace Cafe
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Violation:
Three of the four upper final sanitizing rinse nozzles produced a small stream of water. It was determined the nozzles were slightly turned so they ran parallel to the machine. The crew member responsible for the machine removed the spray arm to realign the nozzles. After considerable time, the nozzle had not be corrected and the dishwasher machine was not back in service.
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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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