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Item No.:
07
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Site:
Potable Water-Distribution System
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Violation:
On 23 May a short section of distribution system piping with a valve were replaced. Per staff, the pipe and valve were immersed in a bleach solution and then rinsed with potable water. The chlorine solution concentration was not determined and there was no record of the contact time. In addition, the repaired line was not flushed with potable water prior to returning to operation.
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Recommendation:
Ensure that potable water tanks and any parts of the potable water distribution system are cleaned, disinfected, and flushed with potable water:
(1) Before being placed in service; and (2) Before returning to operation after repair, replacement; or (3) Being subjected to any contamination, including entry into a potable water tank.
Ensure that disinfection following potential contamination is accomplished by increasing free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintaining this concentration for 4 hours or by way of another procedure recognized and accepted by the VSP. Ensure that there is a standard operating procedure in place to provide guidance to staff when repairing/replacing sections of the distribution system.
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Item No.:
08
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Site:
Potable Water-Distribution System
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Violation:
On 23 May a short section of distribution system piping with a valve were replaced. Per staff, the pipe and valve were immersed in a bleach solution and then rinsed with potable water. There was no documentation of the disinfectant concentration and contact time or that the system was flushed with potable water until the free halogen residual was below 5.00 PPM.
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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.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The internal air-gap for the high pressure wash system used to clean the potable water tanks was not on the listing of cross-connections and the backflow prevention or method for each.
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Recommendation:
Include this air gap on the listing of cross-connections and the backflow prevention method.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Mid-ship and Aft Whirlpools
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Violation:
The drain covers did not fit the flanges in these units so that the manufacturers fasteners could not be used. The staff attached the covers using fasteners that could not be recessed, creating a hair entanglement hazard.
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Recommendation:
Ensure that the drain covers are installed properly.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Aft Starboard Whirlpool
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Violation:
The four front side covers were missing. This unit was not in service and a work order was in place to repair and install new covers.
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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.:
20
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Site:
Food Service General-Bars and Beverage Stations - Scharf
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Violation:
There were slot-head screws fastened to the underside filter for the Scharf espresso machine coffee group connection. Staff stated that this issue is known and being reviewed with the manufacturer.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Check with manufacturer to have the slotted fastener replaced with a non-slotted fastener.
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Item No.:
21
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Site:
Other-Deck 10 Steakhouse Grill
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Violation:
The area around the grease pan housing section of the Ember Glo grill were filled with difficult to clean gaps and crevices.
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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:
Dining Room-Deck 3 Monet Dining Room - Beverage Stations
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Violation:
The power cables to the two coffee grinders mounted on the port and starboard beverage counters were draping the counter top making cleaning difficult. Staff corrected these during the inspection.
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Recommendation:
Secure the power cables so that they do not drape onto the counter and hinder cleaning.
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Item No.:
22
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Site:
Galley-Main Galley - Monet - Pot Wash
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Violation:
The thermometer on the hot water sanitizing sink registered 189 F, while a direct water temperature measure by the inspector revealed the water temperature in this sink to be only 175 F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Crew Galley - Pot Wash
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Violation:
The wash cycle pressure was only 30 psi during active use of the stationary rack pot wash machine. The machine data plate specified the wash cycle pressure to be a minimum of 35 psi.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Main Galley - Monet - Dishwash
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Violation:
During active use of the flight-type conveyor dishwashing machine the spray pattern for both the rinse and final rinse upper spray arm nozzles was poor, in that the pattern of the water spray was a direct vertical stream with gaps between each, rather than a fan pattern which covered the entire surface of the dishware and left no gap across the chamber.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use. Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Monet - Dishwash
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Violation:
The in-use flight-type conveyor dishwasher was operated at temperatures which appeared to be too high. The manufacturer's data plate did not specify some temperatures and did not include an upper limit, but the gauges registered 156 F in the pre-wash tank, 166 F in the two wash tanks (150 F required minimum), 176 F in the rinse tank (160 F required minimum), and the final hot water sanitizing rinse manifold temperature was 214 F (180-194 F is the required range). Steam was noted rolling out of the entry to the machine and through the top of all the chambers leading to the dryer section in the end, and the worker loading the machine and the worker taking clean plates out of the end during the inspection were both perspiring profusely around their head and neck.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use. Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Main Galley - Monet - Dishwash
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Violation:
The in-use flight-type conveyor dishwasher was operated at temperatures which appeared to be too high. The manufacturer's data plate did not specify some temperatures and did not include an upper limit, but the gauges registered 156 F in the pre-wash tank, 166 F in the two wash tanks (150 F required minimum), 176 F in the rinse tank (160 F required minimum), and the final hot water sanitizing rinse manifold temperature was 214 F (180-194 F is the required range). Steam was noted rolling out of the entry to the machine and through the top of all the chambers leading to the dryer section in the end, and the worker loading the machine and the worker taking clean plates out of the end during the inspection were both perspiring profusely around their head and neck.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Galley-Main Galley - Monet - Dishwash
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Violation:
The final hot water sanitizing rinse manifold temperature was 214 F (180-194 F is the required range). Steam was noted rolling out of the entry to the machine and through the top of all the chambers leading to the dryer section in the end, and the worker loading the machine and the worker taking clean plates out of the end during the inspection were both perspiring profusely around their head and neck.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
27
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Site:
Dining Room-Deck 3 Monet Dining Room
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Violation:
There was a peeling mold soil present along the section of chilled water pipe insulation in the undercounter technical compartment beneath the utility sink in the #5 pantry.
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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:
Buffet-Taste of the Nations
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Violation:
The floor of the starboard plate warmer was soiled.
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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.:
28
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Site:
Dining Room-Deck 3 Renoir Dining Room
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Violation:
There were passengers seated in 20-25 tables in the Renoir dining room with previously cleaned silver and china set inverted at the tables throughout this dining room. There was no monitoring to ensure they were not handling these clean items, and the inspector saw at least one passenger making hand contact with a plate during his review of the area.
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Recommendation:
Ensure that the dining area is monitored and items at tables where passengers sat are removed, washed, rinsed, and sanitized before use. Alternatively, the dining room tables may be set after passengers have disembarked, or the dining room may be secured to prevent passenger access during disembarkation.
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Item No.:
28
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Site:
Galley-Main Galley - Monet - Pot Wash
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Violation:
There was food residue and some food debris noted along the clean pot racks within the potwash area. There were clean pots, pans, and utensils stored on these racks. Additionally, there was food residue and food debris present along the clean pot racks along the port forward bulkhead just outside of the pot wash. These racks were also filled with clean pots and equipement.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Dining Room-Deck 3 Monet Dining Room
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Violation:
There was a heavy dust debris present along the gap between the deckhead panels above all the pantries and beverage stations in this dining room.
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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.:
33
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Site:
Dining Room-Deck 3 Monet Dining Room
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Violation:
There was an open end of a pipe which penetrated the deck in the undercounter technical compartment beneath the utility sink in the #5 pantry. In this same compartment there was an open void surrounding the green power cable which was installed inside a stainless steel conduit pipe. These were corrected during the inspection.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Dining Room-Deck 3 Monet Dining Room - Beverage Station - Port
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Violation:
There was an open hole in the rear panel of the undercounter technical compartment beneath the espresso machine, where a power cable was once connected. Additionally, there was a rubber conduit in the technical compartment which was hanging off of one connecting end at the rear panel, leaving a gap and allowing insect access to the conduit. These were corrected during the inspection.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Forward Port Grill
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Violation:
The corner of the bulkhead tiles were damaged just above the cove tiles across from under counter refrigeration unit #80.
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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:
Buffet-Taste of the Nations Port Beverage Station
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Violation:
The deck in the ice/water dispenser technical space was generally pitted and was damaged around the scupper drain juncture.
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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:
Buffet-Taste of the Nations Port Dessert Station
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Violation:
There was excess grout on the deck tiles around the equipment support legs.
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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:
Buffet-Taste of the Nations Port Cold Top
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Violation:
The deck below the cold top was soiled with old food debris. This was corrected.
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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.:
33
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Site:
Buffet-Mongolian Grill
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Violation:
The deck below the elevated ramp floor and below the adjacent under counter refrigeration unit was soiled with water and old food debris. This area had previously been cleaned. This was corrected.
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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.:
34
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Site:
Buffet-Pizzeria
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Violation:
The deck drain was clogged below the service line handwash station. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Taste of the Nations Forward and Aft
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Violation:
There was insufficient lighting at the port and starboard ends of the service lines.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Condensate was collecting in the light fixture seal above the rinse compartment of the 3-compartment sink and dripping into the cover as well as into the rinse sink.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Main Galley - Monet - Appetizer Salad Pantry
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Violation:
One filth fly was noted in this area, which was not in active use during the inspection.
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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.:
39
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Site:
Galley-Main Galley - Monet - Pastry
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Violation:
One drain fly was noted on the dough sheeter surface in this area. There was no work on this piece of equipment at the time of inspection.
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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. 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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