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Item No.:
*
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|
Site:
Galley-Fire Hose Panel
|
|
Violation:
The technical spaces in this area contained a dirty rusty standing water which could provide a place for harborage of pests.
|
|
Recommendation:
Ensure technical areas are inspected reguarlly in food areas for a buildup of water and food debris. Ensure decks are maintained in good repair. Ensure decks are cleaned as often as necessary.
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Item No.:
03
|
|
Site:
Potable Water-Production Records
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|
Violation:
On 15 March, production records indicated water production occurred from 0830 to1015 while the recorder chart read 0 PPM chlorine and 9 pH. There was no documentation to explain the occurrence or why an alarm didn't initiation a quicker response.
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|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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|
Site:
Potable Water-Microbiological Sampling Records
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|
Violation:
During the February 4 monthly sample of four locations on the vessel, one of listed locations was 'Deck 4 ice station'. On the March 5th monthly sample, 1 of 4 listed locations was 'Deck 8 Ice Pantry 8401'. Crew could not confirm that these were not taken from the actual ice machines.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result. Do not use microbiological samples from ice machines to count towards the monthly distrobution system monitoring.
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Item No.:
06
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|
Site:
Potable Water-Microbiological Sampling
|
|
Violation:
The microbiological test comparator that was located adjacent to the UV light and incubator expired on 14 January 2017. Two monthly samples were taken after the expiration. Crew was able to locate a new comparator in the ship's supply room.
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|
Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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|
Site:
Potable Water-Production Records
|
|
Violation:
There were multiple production records that only documented the initial halogen level calibration but not the initial pH level calibration including 22 Feb, 27 Feb, 18 March, and 19 March. There were multiple production records where the initial halogen and pH calibration levels were recorded delayed. On 23 Feb, production started at 1347, but the calibration of pH and halogen was at 1500. On 26 Feb, production started at 2110, but calibration occurred at 2151. On 3 March, production began at 2000 but calibration was delayed. Crew reported that this is a general trend throughout all production records.
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|
Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Interline 925 was used in November 2016 and March 2017. The curing time that was not specifically documented. There were no specifications available to indicate the correct curing time from the manufacturer.
|
|
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.:
08
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|
Site:
Food Service General-Hood Cleaning System
|
|
Violation:
The ports on the testable backflow preventers to evaluate pressure differentials in most of the galleys checked (6) had minor leaks dripping back into the cabinet indicating that the gasket may not be functioning properly. The devices were all checked in Jan 2017
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Galley-Britannia Deck #3
|
|
Violation:
The vent on the double check valve on the combination oven #2 was pointing up not allowing for proper drainage.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Bar-Cafe Corinthian
|
|
Violation:
A drain hose was connected to the backflow device on the carbonator that drained into a plastic cup. The end of the hose was submerged in dirty water which would allow back siponage into the device.
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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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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Cleaning Logs
|
|
Violation:
For the 30 January 2017 logs, 8 cabin whirlpools were not documented as having been sanitized by the cabin steward; however, they were signed off by a supervisor.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. 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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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Sand Filter Core Sample Tests
|
|
Violation:
The results of the sand filter core sample tests for each RWF were not consistently documented. This was written on the previous 2 inspections. Results were only documented when an issue was identified.
|
|
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.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Port Lido Whirlpool
|
|
Violation:
The temperature of the open whirlpool was 109F/43C. Crew decided not to initially close the whirlpool, but rather adjust the temperature of the whirlpool in the pump room and add cold water. The temperature reading in the pump room was 34C. Upon returning to the whirlpool approximately 5-10 minutes later, the temperature was 107F/42C. The whirlpool was closed after the second temperature check.
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|
Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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|
|
Item No.:
15
|
|
Site:
Bar-Winter Garden
|
|
Violation:
Four fruit flies were found in a bottle of pomegranate syrup in this inside bar while the bar was open. The bottle was discarded.
|
|
Recommendation:
Ensure food is unadulterated.
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|
|
Item No.:
16
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
The coffee machine that was located in the engine changing room had an attached refrigerator with an open milk carton. The temperature of the milk was 43-44F. The milk had a label to indicate it was to be open from 1000-1300. However there was no time control plan available.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
19
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
A coffee machine, refrigerator with open UHT milk, and a separate refrigerator with unopened UHT milk was located in the engine changing room.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
20
|
|
Site:
Bar-Winter Garden
|
|
Violation:
The ice machine contained 3 slotted fasteners in the food splash area in the cube adjustment bracket making it difficult to clean. The previous inspection indicated that all of the ice machines on decks 2 and 3 contained slotted fasteners.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Bar-Cafe Corinthian
|
|
Violation:
The ice machine contained 3 slotted fasteners in the food splash area in the cube adjustment bracket making it difficult to clean. The previous inspection indicated that slotted fasteners were observed on all of the ice machines on deck 2 and 3.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Lido
|
|
Violation:
The ice machine contained 3 slotted fasteners in the food splash area in the cube adjustment bracket making it difficult to clean. The previous inspection indicated that slotted fasteners were observed on all of the ice machines on deck 2 and 3.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2 Britannia
|
|
Violation:
The ice machine contained 3 slotted fasteners in the food splash area on the cube adjustment bracket making them difficult to clean. This is a repeat item. The previous inspection indicated that all of the ice machines on deck 2 and 3 contained slotted fasteners.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
20
|
|
Site:
Galley-Center Galley Britannia
|
|
Violation:
A previously cleaned green cutting board in the potwash area had deep gouges in the edge where plastic could flake off into food during preparation and was difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Room Service-Room Service
|
|
Violation:
The ice machine on the right contained 3 slotted fasteners in the food splash area in the cube adjustment bracket and the machine on the left contained one slotted fastener making them difficult to clean. The previous inspection stated that all of the ice machines on deck 2 and 3 contained slotted fasteners.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Galley-Production
|
|
Violation:
The gasket on the combination oven in this area was not sealing properly causing water to leak out and puddle on the deck. The oven was idle but recently used.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Lido Portside
|
|
Violation:
The sanitizing bucket behind the toaster contained cloudy water during breakfast service.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Queens Grill
|
|
Violation:
The gasket on the final spray manifold in the conveyor dish washer where it connects in the bulkhead side was leaking causing a stream of water to impact the first spray nozzle causing a poor spray pattern. However the leak and the spray nozzle were effectively covering the plates under them.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Britannia
|
|
Violation:
The conveyor dishwasher was tagged as out of operation on the day of inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Lido
|
|
Violation:
During lunch a sanitizing bucket located at the starboard aft waiter station contained dirty cloudy water. Staff notified the crew in that area.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Service Line
|
|
Violation:
Two sanitizing buckets in the service line during lunch service were dirty and cloudy.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 Britannia
|
|
Violation:
The water in the recirculating reservoir in this machine had a slight buildup of a black granular substance on the bottom.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Room Service
|
|
Violation:
The water in the recirculating reservoir in the ice machine on the left contained a black particulate floating on the surface of the water.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Winter Garden
|
|
Violation:
The recirculating reservoir in this machine had a significant buildup of a grey and black substance.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Soft Drink Stores
|
|
Violation:
The soiled feet of a deck stand were resting against cases of champagne in this storage room
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
A coffee machine, refrigerator with open UHT milk, and a separate refrigerator with unopened UHT milk was located in the engine changing room.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-Handwash Station
|
|
Violation:
The station was blocked by a 4 shelf stainless steel storage rack. The area was not in operation.
|
|
Recommendation:
Ensure handwashing facilities are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-Handwash Station
|
|
Violation:
The station in this area was blocked by 5 mobile racks. The area was not open.
|
|
Recommendation:
Ensure handwashing facilities are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Production
|
|
Violation:
The leak from the combination oven caused a large puddle of water to accumulate on the deck.
|
|
Recommendation:
Ensure decks are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Queens Grill Hot Galley
|
|
Violation:
The leak from the bain marie was causing water to puddle on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
The deck was excessively soiled with greater than a day's accumulation of debris under the coffee machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Queens Grill Hot Galley
|
|
Violation:
The supply line under bain marie #1 in the technical space was constantly leaking onto the deck. No food was in the area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Center Galley Britannia
|
|
Violation:
The filling spigot for the bain marie was leaking onto the service counter and forward onto the waiter pickup area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Portside
|
|
Violation:
The light intensity at the handwash sink behind the toast service area measured 86 lux while open for breakfast.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Lido Pantry
|
|
Violation:
The light intensity at the handwash station in the area measured 196 lux while open for breakfast.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Production
|
|
Violation:
The light intensity at the handwash station across from the crew toilet measured 162 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Queen's Grill Hot Galley
|
|
Violation:
The light intensity at the handwash station beside cold room #38 measured 84 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Crew
|
|
Violation:
A mop was stored wet in a bucket and not allowed to properly dry next to the cleaning locker.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Galley-Dishwash
|
|
Violation:
During operation 3 fruit flies were observed in the clean area over the clean dishes.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
39
|
|
Site:
Galley-Dishwash
|
|
Violation:
Three fruit flies and four drain flies were observed on the deckhead in the active dishwash area around the dish wash machines during lunch.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
39
|
|
Site:
Galley-Cold Production Line
|
|
Violation:
One fruit fly was observed on the deckhead during lunch production.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 2 Britannia
|
|
Violation:
Two fruit flies were on the microwave beside the 2 floor mixers in this area. There was no food present.
|
|
Recommendation:
Effectively control the presence of insects,
|
|
|
Item No.:
39
|
|
Site:
Bar-Winter Garden
|
|
Violation:
In addition to the four fruit flies the pomegranate syrup an additional two fruit flies were in the liquor area above the mixers.
|
|
Recommendation:
Effectively control the presence of insects.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Queens Grill
|
|
Violation:
One fruit fly was observed on a green cutting board staged for use in this area. The board was removed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Forward Mooring Lines
|
|
Violation:
Two of the forward mooring lines were not effectively protected from pest entry.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-HVAC
|
|
Violation:
The ventilation unit in the room containing the far point had excessive rusting inside the machine from steel in the condensate drain compartment.
|
|
Recommendation:
Keep air handling units clean.
|
|