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Item No.:
08
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Site:
Potable Water-Deck 1 Engine Changing Room
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Violation:
The ORAS model, non-continuous pressure backflow preventers installed on the two clothes washing machines (hot and cold water) supply pipes had solenoid valves downstream and within the machines.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control - Listing
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Violation:
The listing of cross-connections and backflow preventers installed was not clear in the description of preventer type. The listing included:
3/4 Brass, 2" Brass Cold, 3/8 N9C, 1/2" DIN DVGW
This is a mixture of model numbers (N9C) and number provided in the original ship drawings (DIN DVGW), and general descriptions of size (2" Brass Gold).
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Recommendation:
Revise the list of backflow preventers so that it is consistent and either a type of preventer used or model number for the preventer is clear in the description. Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Officers Laundry - Decks 1 and 10
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Violation:
The ORAS model, non-continuous pressure backflow preventers installed on the clothes washing machines (hot and cold water) supply pipes had solenoid valves downstream and within the machines.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-All Whirlpool Spas
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Violation:
The letter provided for the drain covers for the whirlpool spa drain covers states that they are designed to conform to ANSI/ASME A112.19.8M and the grate exceeds 12 by 12 inches. There was no other information of testing to this standard. This was also noted in the November 2008 VSP inspection.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Roman Spa
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Violation:
The letter provided for the drain covers for the whirlpool spa drain covers states that they are designed to conform to ANSI/ASME A112.19.8M and the grate exceeds 12 by 12 inches. There was no letter specific to the Roman Spa (Spa Pool) drain cover, which is a large circular drain of approximately 3 feet in diameter. This was also noted in the November 2008 VSP inspection.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
41
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Site:
Housekeeping-Deck 5 Aft - Crew Toilet Room
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Violation:
Although there was a waste bin at the men's crew toilet exit door, there were no paper towels in either of the two paper towel dispensers at the sink to use in operating the door handle to exit the room.
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Recommendation:
Ensure that the paper towel dispensers are filled.
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Item No.:
37
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Site:
Galley-Windjammer Dishwash
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Violation:
There was excessive condensate collecting all over the deckhead in the dishwash area. This area was extremely hot and steamy. The worker feeding the dishes into the machine was sweating profusely.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
24
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Site:
Bar-Plaza Bar
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Violation:
There was no measurable chlorine concentration in the in use sanitize bucket.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
21
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Site:
Bar-Plaza Bar
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Violation:
There was a recess inside the technical space under the speed rail that was hard to clean.
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Recommendation:
Ensure that 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.:
24
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
There was no measurable chlorine concentration in the in use sanitize bucket.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
21
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Site:
Buffet-Windjammer Starboard Hot Island
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Violation:
There were gaps and seams around the undercounter hot warmers. Also excessive sealant was noted around the edges of some of the units. These features made cleaning difficult.
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-Windjammer Port Hot Island
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Violation:
There was missing grout at the far left corner of the granite counter top, making cleaning difficult.
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Recommendation:
Replace missing grout at the granite counter and smooth it so the area is easy to clean.
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Item No.:
27
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Site:
Buffet-Windjammer Port Hot Island
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Violation:
The corner with the missing grout was soiled with old food.
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Recommendation:
Ensure that 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.:
16
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Site:
Galley-Windjammer
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Violation:
The time control plan states that everything is on temperature control unless otherwise stated. The eight hot holding units were labeled as being on time, but not stated anywhere in the time control plan.
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Recommendation:
The time only as a public health control plan should identify any method or unit in the galley where time only control is used. Modify the written plan to reflect the units identified above which are on time control.
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Item No.:
27
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Site:
Galley-Jade Hot Galley
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Violation:
The underside of the flat grill was extremely soiled with grease in the small openings along the edges.
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Recommendation:
Ensure that 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.:
24
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Site:
Buffet-Starboard Jade
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Violation:
There was no measurable chlorine in the in use sanitize bucket.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
16
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Site:
Buffet-Windjammer
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Violation:
The time control plan stated the service and back-up undercounter refrigerators of the buffet lines were on time control. Per staff, the undercounter refrigerators were on temperature control. Some of the refrigerators were labeled as time only and some were not. In the November 2008 VSP inspection a similar violation was noted, as none of the refrigerators were labeled as time control and none were identified on the time control plan. If this violation is not fully corrected in the next VSP inspection the item will be deducted for points.
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Recommendation:
Ensure that the time only as a public health control plan is reviewed directly with the actual practices followed in the Windjammer. The plan and the practices should match exactly and it should be clear that staff follow the written plan. The plan caln be adjusted to match the practice as well, but in the end there should be no difference from the written plan to the practice.
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Item No.:
20
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Site:
Buffet-Island Grill
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Violation:
Per staff, the undercounter hot hold units and refrigerators had been out of order for so long the staff could not recall.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Port Carving Station
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Violation:
There was a small gap around the grease trap drip hole.
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Recommendation:
Profile the gap around the drip hole in the grease trap.
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Item No.:
27
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Site:
Buffet-Port Carving Station
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Violation:
The gap around the grease trap drip hole was soiled with grease and food.
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Recommendation:
Ensure that 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.:
27
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Site:
Bar-Two Poets
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Violation:
The insulation and hard surfaces in the technical space under the left speed rail was soiled with a black slimy substance.
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Recommendation:
Ensure that 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:
Bar-Two Poets
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Violation:
The deckhead above the espresso machine was soiled with dust.
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Recommendation:
Ensure that 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:
Other-Cafe Promenade
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Violation:
There was no time control plan provided at the the pizza station, but staff were following a time control system. A plan was provided at the end of the inspection. This outlet was open for longer than 4 hours.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
27
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Site:
Other-Cafe Promenade
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Violation:
The pass through window behind the pizza oven was soiled with old food and dust.
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Recommendation:
Ensure that 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:
Pantry-Pool Bar
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Violation:
There were unsealed opening in the bulkhead around electrical and water lines inside the cabinets housing the carbonation units.
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Recommendation:
Profile gaps and seal seams along power and water line penetrations at the bulkhead. Use of a rubber grommet can serve both purposes.
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Item No.:
39
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Site:
Pantry-Pool Bar
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Violation:
Three ants were on the counter by the milkshake blender.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
18
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Site:
Provisions-Fresh Meat #1877
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Violation:
In this walk-in refrigeration unit, there was a pallet of sirloin steaks with several boxes of ground beef placed on top.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
27
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Site:
Galley-Deck 5 - Buffet Pantry
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Violation:
The pipes were lightly soiled with black material in the technical compartment for undercounter refrigeration units R-05-49 and R-05-50.
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Recommendation:
Ensure that 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.:
19
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Site:
Buffet-Deck 5 - Staff Mess
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Violation:
On the side table, there was a bowl each of apples, oranges and bananas with no serving tongs. The bowls were under a sneeze guard.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The cycle times were not readable on the data plate of the potwash machine.
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Recommendation:
Repair the data plate on the potwash machine so it is readable or post a copy of the data from the data plate near to the machine, so it's visible to users.
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Item No.:
21
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The front panel of the drip pan for the grooved grills were loose, resulting in a gap between the front panel and the pan.
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Recommendation:
Ensure that 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-Deck 3
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Violation:
There was a loose profile strip in the corner to the left of the entrance of walk-in unit FD 2.7.26. The profile strip was supported with duct tape.
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Recommendation:
Replace or permanently repair the loose profile in this walk-in refrigeration unit.
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Item No.:
11
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Site:
Medical-
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Violation:
There was no record of the 48-hour interview with close contacts of crew members who had gastrointestinal illness.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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