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Item No.:
05
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Site:
Potable Water-Halogen Analyzer (Distribution)
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Violation:
A manual test by the inspector at the far point measured the halogen residual at 0.48 ppm. The halogen analyzer read 0.72 ppm. The halogen analyzer was out of calibration by at least 0.24 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Halogen Analyzer (Distribution)
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Violation:
The halogen analyzer chart mounted on the chart recorder had a range of 0.0 ppm to 10.0 ppm.
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Recommendation:
Ensure that the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of 24 hours.
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Item No.:
08
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Site:
Potable Water-Hose Locker (Port)
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Violation:
One of the two European connector hoses was not capped or otherwise protected from contamination. These hoses are attached to the potable water hose connections when the vessel bunkers potable water from European shore connections.
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Recommendation:
Ensure that potable water hoses are stowed rolled tight with the ends capped, on reels, or racks or with ends coupled together in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-Tank Cleaning and Disinfection
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Violation:
During the last dry-dock period (October 2006), all of the potable water tanks were opened, inspected, and maintenance work performed. The tanks were cleaned and disinfected, but the contact times were not recorded. In addition, there was no documentation that the system was flushed and demonstrated to have less than 5 ppm in the distribution system prior to placing the system back in service.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
There is no evidence that the maintenance personnel are checking the sand filters for cracks, mounds or holes on a monthly basis. There was evidence and documentation that the maintenance personnel are conducting the monthly sedimentation test. All whirlpool spa use sand as the filtering media.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
13
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Site:
Galley-
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Violation:
Staff stated that the temperatures recorded on the blast chilling logs from seven large pans of heated cream in the walk-in refrigerator were taken from the outside edge of the pan and measurements were not taken in the middle of the pan. The blast chilling log for this cream indicated the proper cooling, however, the temperatures were not properly taken in the warmest part of the food item. The actual temperature of the cream was measured at 50°F to 71°F during the inspection. The items were discarded during the inspection.
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Recommendation:
Person in charge: Ensure that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Daily Storage 3
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Violation:
Seven large pans of heated cream were measured with an internal temperature of 50°F to 71°F at 0950 in the walk-in refrigerator. These items had been removed from the blast chiller at 0930 and placed into the walk-in refrigerator. According to the blast chilling log, these items were prepared at 0530 and removed from the blast chiller at 0930 with a documented temperature of 39°F. Staff stated that the temperatures recorded on the cooling log were taken on the outside edge of the pans and were not taken in warmest part of the food item. It was not clear if the cream was properly cooled to the required 70°F in two hours due to the area in which the temperature was taken. The walk-in refrigeration unit was working properly and the items were discarded during the inspection.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less. Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Cooling procedure
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Violation:
The pans used for the cooling of seven pans of heated cream were very deep and stirring did not occur during the cooling process to promote rapid cooling. Plastic was also covering the pans of cream, impeding proper cooling.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (2) When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
19
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Site:
Galley-Deck 5
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Violation:
The top tray of pastries was stored uncovered in walk-in freezer 0175. This was corrected during the inspection.
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Recommendation:
Cover the trolley of pastries.
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Item No.:
21
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Site:
Galley-Deck 5 Garde Manger and Crew Galley
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Violation:
The rubber stands for the two slicers were torn, creating a rough surface and making cleaning difficult.
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Recommendation:
Remove the torn rubber stands and replace them with new, smooth and easily cleanable stands.
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Item No.:
26
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Site:
Pantry-Lord Nelson Pub
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Violation:
Two previously cleaned bar glasses were found slightly soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Food Service General-Handwash Stations
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Violation:
The hot water at the handwash stations in the casino bar pantry and the pastry/bakery potwash were measured at 87°F. The hot water valve was turned off at the pastry/bakery potwash handwash station, this area was in active use. The hot water at the starboard side deck five galley handwash stations were measured at 90°F and 100°F. This area was in active use. The hot water for numerous handwash stations in different areas on the vessel were measured at less than 110°F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Galley-Lido -Hamburger Grill
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Violation:
Standing water was noted on the deck in this area.
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Recommendation:
Remove the standing water.
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Item No.:
36
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Site:
Buffet-Lido Buffet-Fruit/Dessert Station
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Violation:
Two of the deckhead lights above the buffet were not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Lido Buffet (Port)
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Violation:
Two of the deckhead lights above the service area were not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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