|
|
|
Item No.:
03
|
|
Site:
Potable Water-Production Records
|
|
Violation:
Since the last inspection in May 2010, on at least 15 occasions, the first halogen level recorded after the start of production was 35-50 minutes after the recorded start time. This includes one chlorine value on 20 June 2010 recorded more than one hour after the start time.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter. Monitoring of the halogen level should take place as soon as sufficient flow of water occurs in the piping for a halogen reading to be made.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
It was not clear from a review of the potable water bunker analyzer charts that the analyzer was calibrated at the beginning of bunkering. The difference between the halogen readings on the analyzer charts was not consistent with the manual test in the written logs. In some cases, the difference was more than 2.0 ppm. Additionally, on at least 6 occasions in the written logs, the first halogen level recorded after the start of bunkering was more than 30 minutes after the recorded start time.
|
|
Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Air Gaps
|
|
Violation:
The air gaps at the potable water to techinical water filling and potable water to laundry water filling were not on the Cross-Connection Control Program.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
There was no backflow prevention device on the potable water connection near the handwash station. There was a hose with a spray nozzle attached to the connection.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Air Gaps
|
|
Violation:
The air gaps at the potable water to techinical water filling and potable water to laundry water filling were not on the Cross-Connection Control Program.
|
|
Recommendation:
Add the air-gaps for technical water filling and laundry water filling from the potable system in the ship's cross-connection control program listing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
Since the last inspection in May 2010, on at least 15 occasions, the first halogen level recorded after the start of production was 35-50 minutes after the recorded start time. This includes one chlorine value on 20 June 2010 recorded more than one hour after the start time.
|
|
Recommendation:
|
|
|
Item No.:
13
|
|
Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
Water was partly filled inside a steam kettle and at a temperature of 119 F. The interior of the kettle was soiled with food residue and it was unclear in discussing the situation with the chef if foods were to be prepared using this water or not. A utility was moved to this kettle and cleaned it immediately.
|
|
Recommendation:
Ensure staff inspect cooking equipment surfaces prior to use.
|
|
|
Item No.:
17
|
|
Site:
Provisions-Records
|
|
Violation:
There was no written or electronic record verifying that the cold smoked trout served onboard in a ready-to-eat form was frozen to a temperature or time to destroy potential parasites.
|
|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
19
|
|
Site:
Galley-Crew Galley
|
|
Violation:
There were manufacturer's labels affixed to the skin of the previously washed whole red apples stored in a bin inside walk-in refrigerator 26-23.
|
|
Recommendation:
Ensure that when raw fruit is cleaned that the manufacturer's labels are removed.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Main Galley - Juice Station
|
|
Violation:
The end of the conduit pipe at the bulkhead behind the juice machine was open around power cable passing inside, allowing easy access to crawling insects.
|
|
Recommendation:
Install a grommet in the open end of the juice machine conduit pipe.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Main Galley - Potwash
|
|
Violation:
This area should be re-constructed to provide additional soiled pot storage. The current arrangement has a number of soiled items stacked on stands beside the final sanitizing sink and between the clean end of the operation and the clean storage racks. Two large soiled floor mixing arms were hanging from a soiled sink counter in contact with the clean trolley used for staging clean items from the sink. A barrier is needed between the soiled landing and the large trolley to prevent contact.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
During active use of the conveyor dishwasher the wash tank temperature was measured at 140 F. The manufacturer's dataplate specified a wash tank temperature of 160 F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Main Galley - Potwash
|
|
Violation:
During active use of the potwash machine the wash cycle water temperature was only 141 F. The manufacturer's dataplate specified a minimum wash temperature of 150 F.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Main Galley
|
|
Violation:
Two 55 gallon bins were used to store a large volume of sanitizing solution for refilling of the buckets used throughout the galley. Both were partially full and had signs reading 50-100 ppm chlorine, but one had a free chlorine concentration of 400 ppm. Staff immediately diluted the solution.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer - World Kettle Buffet
|
|
Violation:
A few of the previously cleaned bowls set out for passenger self-service were found soiled with food residue.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer - Wild Green Island Buffet
|
|
Violation:
Some of the previously cleaned bowls stacked on the buffet counter for passenger self-service were soiled with food residue.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer - Port Beverage Station
|
|
Violation:
Several of the just cleaned coffee mugs placed on the coffee counter dispensing rack for use were soiled with drink or dirt residue.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Windjammer - Port Beverage Station
|
|
Violation:
The just cleaned plastic cups (two racks) for immediate service were set on the dispensing rack at the beverage station dripping wet. They were clearly warm and had just been removed from the dishwash machine.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer Galley
|
|
Violation:
Three staff were observed polishing just cleaned silverware, then wrapping and folding into napkins for immediate placement on the buffet for service. Many of the silverware pieces were clearly wet and the polishing cloth used was also moist to sight and touch from the polishing process.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Cleaned, sanitized, and air-dried dishware, glassware, and utensils may be polished with a clean, dry, lint-free cloth that is maintained clean and dry.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Main Galley - Dishwash
|
|
Violation:
Several hundred just cleaned plastic plate covers were wet stacked on two clean counters in the dishwash area. This was corrected during the inspection.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Main Galley - Buffet Preparation Pantry
|
|
Violation:
The soap dispenser at the forward handwashing station was positioned over the adjacent preparation sink counter.
|
|
Recommendation:
Move the soap dispenser to a position away from the preparation sink and counter.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Main Galley - Potwash
|
|
Violation:
The paper towels inside the handwashing sink dispenser beside the potwash machine were wet. Staff replaced them immediately.
|
|
Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
Deck tile grout was missing in some areas of the hot galley.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Main Galley - Potwash
|
|
Violation:
The deck tile was damaged and grout between the tile recessed in the pot wash area, particularly at the gutterways.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Gatsby Dining Room - Deck 4
|
|
Violation:
There was loose and missing coving at the juncture of the waiter station foundation and the deck at station #18. The coving was loose at waiter station #22.
|
|
Recommendation:
Replace loose or missing deck coving with a more durable material.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar
|
|
Violation:
There was an open gap present along the entire length of the back bar bulkhead where it joined the deckhead above in the front bar.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Gatsby Dining Room - Deck 4
|
|
Violation:
The lights in the deckhead above all the waiter stations were not shielded and had no indication of being shatter-resistant. Three different type lights were installed in the various waiter stations.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Vegetable Preparation Room
|
|
Violation:
One filth fly was noted in this area during active food preparation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Main Galley - Bakery
|
|
Violation:
One filth fly was noted in this space during active preparation and with fresh bread and rolls exposed. Staff covered the foods immediately.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer - Carvery Buffet
|
|
Violation:
One filth fly was noted in this buffet where food was presented for passenger self-service.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention Response Plan
|
|
Violation:
The OPP Level 2 indicated that staircases and corridors are sanitized between the hours of 6am to midnight. Some social events are open later than midnight. Staff stated that personnel are assigned to clean these areas after midnight.
|
|
Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
|
|