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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The water in all three swimming pools was cloudy. Two of the pools were seawater only pools and the third was a potable water only pool. The pools were netted and not in use at the time of the inspection.
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Recommendation:
Ensure that the re-circulated swimming pool's water flow rates, pH, alkalinity, and clarity is monitored and adjusted as recommended by the manufacturer and to maintain optimum public health protection.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The cover sheet instructions for inspections of incoming shipments had a notation of weevils indentified in 3 bags of flour. This note was not dated but it was attached to the incoming shipment inspection log for May 15. The log for May 15 had "none" for pests sighted during the inspection of incoming shipments. It was not clear where the weevils were sighted during the provisioning day.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 8 Splash Pool Room
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Violation:
The potable water line supplying the splash pool compensation tank did not have an air gap or a backflow prevention device.
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Recommendation:
Provide an air gap or install a backflow prevention device on the potable water line supplying the splash pool compensation tank.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas and Swimming Pools
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Violation:
There was a gap in the records from April 19-May15, 2010. This corresponded with the dates the vessel was said to have been in dry dock. The dry dock was in Norfolk, VA.
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Recommendation:
Ensure that the records include notations when the recreational water facilities are out of service.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Splash Pool
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Violation:
There were a few days when the records did not show superhalogenation at 10 ppm free residual halogen for 1 hour. During the last inspection, the Chief of the VSP informed the vessel staff that this recreational water facility was considered a spa pool.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
There was a non-continuous pressure-type backflow prevention device on a potable water line supplying two hoses that were each fitted with a spray gun. This was corrected.
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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-
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Violation:
There were several days when it took more than 30 minutes to reach 2.0 ppm after the start of potable water production. There were a few days when it took more than 30 minutes to reach 2.0 ppm after the water production was switched from technical water to potable water. There were a few days during dry dock when it took more than 30 minutes to reach 2.0 ppm after the start of bunkering.
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Recommendation:
Ensure that the production water and bunkered water are halogentated to 2.0 ppm free residual halogen within 30 minutes of the start of production or bunkering.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
The paint used inside the potable water tanks was not in the maintenance records.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
21
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Site:
Pantry-
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Violation:
There were open hollow sections along the sides of the pvc tray trolleys.
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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.:
27
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Site:
Pantry-
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Violation:
There was a sticky residue along the sides of the pvc tray trolleys.
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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.:
41
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Site:
Children Area-
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Violation:
The toilet seat opening was not child-sized.
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
33
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Site:
Provisions-Deck 0 Dry Stores
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Violation:
The coving along the back bulkhead was damaged. The deck was soiled in the forward right corner.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. 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.:
17
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Site:
Provisions-Frozen Mix 1 & 2
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Violation:
There was evidence that boxes of empanadas and pork demi-glaze sauce had thawed and were refrozen. These boxes appeared wet and were covered with ice. These items were discarded.
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Recommendation:
Ensure that stored frozen foods are maintained frozen.
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Item No.:
19
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Site:
Provisions-Deck 0 Corridor
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Violation:
There were 14 sacks of bread mix stored directly below an open void in the deckhead. A panel had been removed for repair work. This was corrected.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Can Room
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Violation:
There were two large chunks of ice on the left bulkhead. This bulkhead was shared with the freezer next door. Several boxes of canned foods had frozen to the bulkhead, making cleaning difficult.
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Recommendation:
Provide adequate insulation between the two rooms to prevent ice formation on the bulkhead of the can room.
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Item No.:
08
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Site:
Buffet-Mess
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Violation:
A non-continuous pressure-type backflow prevention device was installed on the potable water line supplying the juice machine.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The salad cold well had a sneeze shield with the front cut away. This left the first three inches of the cold well unprotected.
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Recommendation:
Ensure that 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.
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Item No.:
08
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Site:
Buffet-Officer's Mess
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Violation:
There was a non-continuous pressure-type backflow prevention device on the potable water line supplying the juice machine.
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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.:
40
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Site:
Galley-Deck 4 Pastry
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Violation:
A door to the back deck area was slightly ajar. A fly was observed entering the galley through the door.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
39
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Site:
Galley-Deck 4 Pastry
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Violation:
A door to the back deck area was slightly ajar. A fly was observed entering the galley through the door.
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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.:
33
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Site:
Galley-Deck 4 Pastry
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Violation:
There was a hole in the door frame where the latching pin and lock inserted for the dry stores room.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
29
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Site:
Food Service General-Handwash Stations
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Violation:
The handwash stations in the aft part of the ship in the food preparation and food service areas had a maximum temperature through the mixing valve of 85 F. Individuals were preparing food in these areas at the time of the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) 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 52C (125F).
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Item No.:
33
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Site:
Galley-Deck 4 Soup Station
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Violation:
Sections of the coving at the deck/cabinet juncture below the soup kettles were damaged or missing.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 4 Potwash
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Violation:
There was missing and recessed grout in this area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 4 Dry Stores
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Violation:
The deck/bulkhead juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
27
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The drip tray housings for the flat and grooved grills were soiled with old grease. These housings had been cleaned the previous night.
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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:
Galley-Deck 5 Room Service
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Violation:
The underside of the deep fryer was soiled with grease on the left side.
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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.:
21
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Site:
Galley-Deck 5 Bakery
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Violation:
The belt on the dough-sheeter was damaged along the edges, exposing an absorbent cloth material.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 5 Room Service
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Violation:
The fan cover inside the microwave was missing two fasteners.
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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.:
16
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Site:
Galley-Chops Show Galley
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Violation:
The cold top at the show galley was on time as a public health control. The time as a public health control plan did not state this.
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Recommendation:
Ensure that the time as a public health control plan lists the cold top.
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Item No.:
26
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Site:
Galley-Hamburger Grill
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Violation:
The salamander was soiled on the inside top surface.
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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.:
08
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Site:
Buffet-Port Beverage Station
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Violation:
A cleaning cloth was wrapped around the backflow prevention device for the coffee machine. The device was leaking. This was corrected.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
39
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Site:
Galley-
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Violation:
A few small fruit flies were observed by the starboard side soda machine.
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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.:
33
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Site:
Pantry-Pool
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Violation:
The was an opening in the door frame where the lock was missing on the port door.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Pantry-Schooner
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Violation:
The was an opening in the door frame where the latching pin and lock inserted.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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