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Item No.:
06
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Site:
Medical-Monthly Microbiologic Monitoring
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Violation:
During April 2024, only two random monthly potable water samples were analyzed for the presence of E. coli (Pastry handwashing faucet and guest cabin faucet). Other samples (Ocean Blue ice machine, La Cucina ice machine, Ocean Loop, and Aqua Racer) did not meet the monthly sampling requirements. Ice machines do not count toward the monthly potable water system routine distribution system monitoring and the recreational water facilities are not considered potable water. Additionally, during the month of May, the crew counted an ice machine (that dispenses both water and ice) as one of their 4 monthly samples but did not specify where the samples were taken from.
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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.
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Item No.:
09
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Site:
Recreational Water Facilities-Children's Play Area
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Violation:
The pH in the children's play area was not in the proper range of 7.0-7.8. The play area was open at the time of inspection, though the slide was closed. The inspector measured the pH from three areas (red spout, yellow spout, and slide basin) and each measurement was <6.5 (the limitation of the instrument). The color of the sample was visibly yellow. Crew also had a yellow sample and did not measure the reading due to the color. Crew contacted the bridge and determined there was an alarm at 1521 when the ship was coming into port. The responsible crew member was on standby for maneuvering. The pH measurements were taken at 1752. In the pump room, the pH analyzer read 7.22; however, the inspector measured <6.5 and the crew's instrument measured 'low' (the instrument's range did not measure below 6.5 as well). The facility was immediately closed. Crew began corrective action immediately. The pH was corrected before the end of inspection.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Interactive Play Area
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Violation:
The pH in the children's play area was not in the proper range of 7.0-7.8. The play area was open at the time of inspection, though the slide was closed. The inspector measured the pH from three areas (red spout, yellow spout, and slide basin) and each measurement was <6.5 (the limitation of the instrument). The color of the sample was visibly yellow. Crew also had a yellow sample and did not measure the reading due to the color. Crew contacted the bridge and determined there was an alarm at 1521 when the ship was coming into port. The responsible crew member was on standby for maneuvering. The pH measurements were taken at 1752. In the pump room, the pH analyzer read 7.22; however, the inspector measured <6.5 and the crew's instrument measured 'low' (the instrument's range did not measure below 6.5 as well.) The facility was immediately closed. Crew began corrective action immediately. The pH was corrected before the end of inspection.
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Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Install flow meters to monitor flow rates.
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Item No.:
19
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Site:
Buffet-Deck 5
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Violation:
The handles of the self-service serving tongs were touching the sliced bread out for crew self-service. The tongs and bread were removed.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Bar-Deck 17 American Diner
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Violation:
The ice cream scoop was stored in a container of water at a temperature less than 135F in the undercounter freezer.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 5 - Soup Station
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Violation:
The right braising pan's technical compartment had a gap at the bulkhead juncture.
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Recommendation:
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.:
22
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Site:
Pantry-Deck 19 Vibe
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Violation:
A rack was overloaded with utensils in the hood-type dishwash machine. The utensils were overlapping which did not allow for an unobstructed spray.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 17 American Diner
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Violation:
The strainer of the right, in-use hood-type dishwash machine was excessively soiled with food debris.
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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. 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.:
22
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Site:
Galley-Deck 17 American Diner
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Violation:
Nine plates were stacked on a rack, in a row, which overlapped and did not allow for an unobstructed spray in the hood-type dishwash machine. Staff sent the plates to be re-racked, cleaned and sanitized.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Bar-Deck 17 Haven Lounge
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Violation:
The sanitizing solution in the bucket measured less than 50 ppm. The area was in operation.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm). If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved.
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Item No.:
25
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Site:
Galley-Deck 17 American Diner
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Violation:
A wiping cloth was visibly soiled and stored inside a bucket of cloudy sanitizing solution. The area was in operation.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Galley-Deck 5 - Hot Line
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Violation:
The previously cleaned exhaust hood overhang was soiled with greater than a day's accumulation of dust residue. The area was in operation, but no food was placed below the area. The area was cleaned immediately.
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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.:
33
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The grout around the deck tiles were recessed or chipped in a few areas throughout the hot galley.
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Recommendation:
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 4
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Violation:
A seam was present where a pipe from the right potato peeler connected to the bulkhead.
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Recommendation:
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:
Buffet-Deck 16 Garden Cafe
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Violation:
The decks were soiled with more than a day's accumulation of food debris behind the ice cream machines.
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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:
Buffet-Deck 16 Garden Cafe
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Violation:
The deck tile grout was recessed in the hot buffet line area.
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Recommendation:
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-Deck 15
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Violation:
The door locking mechanism for cold room 15-2-003 was missing creating a difficult to clean penetration.
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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 15
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Violation:
The deck tile grout was recessed throughout the hot section.
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Recommendation:
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-Deck 15
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Violation:
Water from an unknown source was leaking from below the far right, upright combination oven and pooling on the deck below.
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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.:
35
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Site:
Pantry-Deck 16 Surf
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Violation:
While in operation, gray water from the hood-type dishwash machine splashed out of the door and pooled on the deck.
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Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Pantry-Deck 16 Waves
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Violation:
A large fly was near the handwashing sink. The area was in operation.
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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-Deck 17 American Diner
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Violation:
A large fly was near the warewash 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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