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Item No.:
3
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Site:
Other-POTABLE WATER
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Violation:
Both the upper and lower distribution chlorine analyzer/recorders were out of calibration more than 0.2 ppm. The upper system read 0.5 and the lower system read 0.8 ppm while the actual chlorine levels were 2.3 and 3.6 ppm respectively.
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Recommendation:
The analyzer and chart recorder must be properly maintained, operated and calibrated in accordance with the manufacturer's instructions. The ship must have a chlorine or bromine analyzer-recorder, which must be installed at a distant point in the potable water distribution system where a significant water flow exists. The free halogen residual measured by the analyzer must compare within 0.2 ppm of the actual halogen level.
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Item No.:
4
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Site:
Other-POTABLE WATER
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Violation:
Backflow prevention devices were not yet installed in the Beauty Salon or on the deck washing taps.
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Recommendation:
Vacuum breakers and backflow preventers must be properly installed and maintained in good repair at all times to assure reliable operation.
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Item No.:
6
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Site:
Other-SWIMMING POOLS/ WHIRLPOOL
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Violation:
It is recommended that halogen readings be taken hourly for whirlpool spas. This is a recommendation and not a requirement.
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Recommendation:
Except as may be noted above, this vessel complies with the current VSP Operations Manual requirements pertaining to the operation and maintenance of whirlpool spas. As an added measure to protect the health and safety of persons using whirlpool spas, it is recommended that vessels implement the Final Recommendations to Minimize Transmission of Legionnaires' Disease from Whirpool Spas on Cruise Ships, dated March 25, 1997.
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Item No.:
6
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Site:
Other-SWIMMING POOL/WHIRLPOOL S
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Violation:
There were many entries less than 1.0 ppm chlorine in the swimming pool log since the last inspection.
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Recommendation:
Recirculated swimming pool water must be filtered and disinfected by bromination or chlorination to maintain a free halogen residual of between 1.0-2.0 ppm. It is recommended that corrective action be noted in the log whenever the free halogen residual drops below 1.0 ppm.
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Item No.:
7
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Site:
Other-DECK 4 - PASTRY
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Violation:
The drainline from the food preparation sink was missing.
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Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
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Item No.:
7
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Site:
Other-BUFFET STATION - ROOM SER
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Violation:
The drainline from the coldtop emptied directly onto the stainless steel deck plate.
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Recommendation:
Water supply lines and fixtures must be free from leaks and properly installed. Wastewater from equipment and sinks must be properly drained to prevent pooling or leaking of water on the deck.
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Item No.:
11
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Site:
Other-DECK 4 GALLEY - WALK-IN #
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Violation:
Several pans were found with sliced or diced ham at depths of 4-5 inches. The ham had been prepared a couple of hours earlier and the product temperature was found to be 46-47oF.
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Recommendation:
To prevent the rapid growth of microorganisms, potentially hazardous foods must be rapidly heated or cooled to the required temperature. To promote rapid cooling, potentially hazardous foods such as gravies, dressings, sliced meats, and salads must not be stored at a depth of more than 4-inches (10 cm) in the refrigerator. Such food items must not be stacked and shall be stored in a manner that allows for adequate circulation of cold air around them. The use of large plastic containers with lids for storing large masses of potentially hazardous foods is unacceptable because these containers impede rapid cooling.
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Item No.:
14
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Site:
Other-WINDJAMMER
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Violation:
Bowls of brown sugar were displayed on the buffet service line unprotected by sneeze guards or covers.
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Recommendation:
Display tables or buffet lines for service of unpackaged foods must be effectively shielded so as to intercept any source of contamination from the consumer. Appropriate food shielding (sneeze guards) should be provided.
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Item No.:
21
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Site:
Other-DECK 4 & 5 GALLEYS & CREW
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Violation:
The front edges of the grills where the grease pans were placed had separated resulting in split seams.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
21
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Site:
Other-DECK 4 - COFFEE STATION
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Violation:
One ice bin gasket was torn.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
29
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Site:
Other-DECK 4 - HOT GALLEY
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Violation:
One pressure cooker had some dried food residue in the pressure relief valve channel.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris shall be kept clean.
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Item No.:
34
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Site:
Other-DECK 4 - MAIN HOT GALLEY
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Violation:
The handwashing sink water temperature was 120oF.
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Recommendation:
The temperature of the water at handwashing sinks should be between 100-110oF.
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Item No.:
40
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Site:
Other-WINDJAMMER
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Violation:
Condensation was present on the bulkheads and deckheads throughout the Galley. Reportedly, the air conditioning was inoperative.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
40
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Site:
Other-DECK 4 & 5 - DISHWASHING
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Violation:
Condensate water was forming on the deckheads at the soiled end of the large dishwashing machines.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
40
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Site:
Other-CREW POTWASH
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Violation:
Extraction of steam and heat was inadequate. The area was hot and humid and condensation was forming in the hood.
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Recommendation:
Ventilation systems shall be adequately designed to remove a large percentage of the hot humid air in food service areas to prevent workers from perspiring profusely and to prevent the accumulation of condensation on deckheads.
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Item No.:
41
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Site:
Other-DECK 4 - COLD PANTRY
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Violation:
Heavily soiled dust pans and a broom were found stored in a cleaning locker.
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Recommendation:
Only clean mops, brooms and dust pans shall be stored in cleaning lockers.
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