|
|
|
Item No.:
03
|
|
Site:
Potable Water-Potable Water Bunker
|
|
Violation:
The automatic halogenation pumping device for the bunker line was not working consistently during the inspection. The pump could be manually started, but when placed in automatic position, the pump would not work. Active bunkering was not being conducted during the inspection. A new pump was on board; however, staff stated it was a digital pump that does not work with the ship's paddle wheel assembly. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room Hose Bibb
|
|
Violation:
The hose bib used for filter cleaning process did not have a continuous pressure backflow prevention device attached to the potable wter supply line. The hose used for the cleaning process had a pressurized nozzle attached. Remediation began immediately.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck Potable Water Hose Bib's
|
|
Violation:
The potable water hose bibs used for deck cleaning did not have continuous pressure backflow prevention devices installed on the potable water supply line. Staff stated that hoses with pressure nozzles are used to wash the deck. Remediation began immediately.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Bunker Log
|
|
Violation:
The potable water bunkering log stated the source halogen level and the time when bunkering began; however, the manual log did not state when the minimum 2.0 ppm halogen residual level was met. The inspector helped staff to insert a time column into the manual spread sheet for reference. Bunkering was not being conducted during the inspection.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Other-Forward Lounge Coffee Machine Area
|
|
Violation:
The coffee machine potable water supply line did not have a backflow prevention device installed. This was noted on the previous inspection.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Other-Dining Room Beverage Station
|
|
Violation:
The potable water supply line for the coffee machine did not have a backflow prevention device installed. This was noted on the previous inspection. Remediation began immediately.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Refrigerator - Right Side
|
|
Violation:
Packaged smoked salmon and uncooked meat were stored above ready-to-eat packaged food (cheese, butter, sour cream and raw vegetables). The smoked salmon packaging was not compromised and no dripping was observed during the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Galley-Undercounter Refrigerator Unit - Left Side
|
|
Violation:
Raw, packaged, uncooked fish and meat was stored next to each other above ready-to-eat packaged food. The packaging for the fish and meat was not compromised and was not dripping during the inspection. Staff stated provisioning had occurred prior to the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Dining Room
|
|
Violation:
The shelves for the wine bottle storage cabinet were soiled with dust. Additionally, the wine bottles had dust on them as well. Cleaning began immediately.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Other-Forward Lounge
|
|
Violation:
A bowl of apples was on the buffet countertop unprotected and without a serving utensil. No passengers were present at the time of the inspection in this area. Remediation began immediately.
|
|
Recommendation:
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). Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Grill Area
|
|
Violation:
The doors for two combination ovens had slotted screws in the food splash area. This was noted in the previous inspection.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
26
|
|
Site:
Other-Forward Lounge
|
|
Violation:
The starboard side undercounter refrigerator unit was soiled on the outside nonfood-contact area and on the inside food-splash area of the door. Cleaning began immediately.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Other-Forward Lounge
|
|
Violation:
The starboard side undercounter refrigeration unit was soiled on the outside nonfood-contact area and on the inside food-splash area of the door. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Forward Lounge Portside
|
|
Violation:
The undercounter refrigerator unit was heavily soiled with dust on the outside nonfood-contact area. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Forward Lounge Portside
|
|
Violation:
The liquor storage racks on the backside of the bar were soiled with dust. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Dining Room
|
|
Violation:
The shelves for the wine bottle storage cabinet were soiled with dust. Additionally, the wine bottle had dust on them as well. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Dining Room
|
|
Violation:
A total of 20 previously cleaned cups, used for passenger cabins, were stored upright and unprotected. Remediation began immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Handwash Station
|
|
Violation:
The handwash sink did not have a proper paper towel dispenser. The paper towel roll was suspended with a rope next to the sink. As the inspector approached the galley, many of the towels on the roll were wet with water. Remediation began immediately
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Forward Lounge
|
|
Violation:
The deck underneath the starboard side refrigerator was heavily soiled with dust and debris. Cleaning began immediately.
|
|
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:
Bar-Forward Lounge Portside
|
|
Violation:
The deck beneath the undercounter refrigerator unit and in many areas of the bar was soiled with more than a day's worth of accumulated debris and glass. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Other-Forward Lounge Beverage Area
|
|
Violation:
The light intensity at and behind the ice machine and water dispenser was insufficient for cleaning purposes. The intensity was measured at 7 lux and 12 lux respectively. Remediation began immediately.
|
|
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. 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.
|
|
|
Item No.:
36
|
|
Site:
Other-Forward Lounge Coffee Machine Area
|
|
Violation:
The light intensity at and behind the coffee machine was insufficient. The intensity was measured at 11 lux. Remediation began immediately.
|
|
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. 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.
|
|
|
Item No.:
36
|
|
Site:
Other-Dining Room
|
|
Violation:
The light intensity at the coffee maker was insufficient. The light intensity was measured at 30 lux at the serving area and 25 lux on both sides during the inspection. Remediation began immediately.
|
|
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. 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dishwash Machine Area
|
|
Violation:
The light intensity at the dishwashing machine was insufficient. The light intensity was measured at 12 lux. Remediation began immediately.
|
|
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.
|
|