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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The program only listed 2 backflow prevention devices for each passenger cabin (shower and toilet). The suite cabins had additional backflow prevention devices on the hoses on the whirlpool tubs and/or in more than one bathroom. These additional backflow devices were not indicated in the program.
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Recommendation:
Update the cross-connection control program with the additional devices installed in the suite cabins.
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Item No.:
08
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Site:
Potable Water-Deck 12 Forward and Deck 14 Aft Fan Rooms
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Violation:
There were no backflow prevention devices on the potable water lines to the hose connections at the sinks by the far point stations in the deck 14 aft and deck 12 forward fan rooms.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Multi-Flow Systems
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Violation:
There was no backflow prevention device for non-carbonated potable water connection to the multi-flow spray heads in the bars. This was noted during the construction inspection and was scheduled for installation in January. Also, only "914" was in the column for the type of devices for the backflow prevention device on the carbonators.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Indicate the type of device installed at the carbonators or include the manufacturers name on the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
In the following locations, the backflow prevention devices installed on the potable water lines were correct, but did not match the list of devices in the cross-connection control program:
1. main laundry tween deck and deck 0
2. spa hair sinks
3. engine changing room washing machines.
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Recommendation:
Update the cross-connection control program to match the devices installed at all potable water connections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There was no list of non-testable backflow prevention devices for the potable water connections in the engine room or in other areas under the engineering department.
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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.
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Item No.:
08
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Site:
Ventilation-Deck 3 - Fan Room 3.4.4
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Violation:
The potable water supply lines in fan room was not striped or painted blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Ventilation-Deck 3 - Fan Room 3.4.4
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Violation:
There was no backflow prevention device on the potable water hose connection.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
Recreational Water Facilities-H2O Zone
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Violation:
The H2O Zone has been designated as a spa pool. There were no safety signs warning against use by people who were immunocompromised.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
13
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Site:
Bar-Deck 5 - Starbucks
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Violation:
There was a bucket of sanitizing solution with a wet wiping cloth inside. The solution was very cloudy and the chlorine concentration was measured at 10 ppm or less. A small tray of sanitizer with a wet wiping cloth used for the espresso machine was also dirty and the chlorine concentration was measured at 10 ppm or less. The staff members and the manager were unclear when to change the sanitizing solution.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
13
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Site:
Bar-Cupcake Cupboard Variance
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Violation:
The vessel had an activity where passengers frosted their own cupcakes in the Cupcake Cupboard. The corporate office has applied for a variance for this activity and it is under review by VSP. There is a handwashing station for passengers and activity participants are advised to wash their hands before beginning the activity. Before the activity begins, the bar manager checked to ensure that no participants were listed on the gastrointestinal illness surveillance log. However, passengers were not asked if they have had any symptoms of gastrointestinal illness within the last 48 hours. This will be a provision in the variance. Passengers are provided with individual pastry bags with frostings and individual cups with toppings and are not supposed to share their items. All unused frosting and toppings were discarded after the activity. Passengers were not required to eat the cupcakes before the end of the activity and were allowed to take the cupcakes with them. Under the variance, passengers will be advised that they must eat their cupcakes within four hours.
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Recommendation:
While under review, ensure that all provisions of the draft variance are followed.
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Item No.:
16
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Site:
Galley-Deck 4 and Deck 5
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Violation:
The posted time only as a public health control plan for the hot foods in the deck 4 and 5 galleys stated that time control begins only when the food is removed from a hot holding unit. The bain marie units used to hold hot foods in the main galleys were not listed on this plan as being on time control, but staff stated that all of the bain marie units were on time control. The cold food plan in deck 5 galley stated that time control begins when cold foods are removed from their cold holding unit. There was a cold basin for soup which was not listed as a time control unit on the plan.
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Recommendation:
Ensure the written time as a public health control plans somehow identify that hot foods in bain maries are on time control and cold foods in basin units are on time control.
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Item No.:
16
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Site:
Galley-Deck 4 Hot Galley
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Violation:
Three plastic bags of corned beef hash in an Alto-Sham cook and hold trolley were measured at 123-129 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 3 Roast Station
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Violation:
The cooling of some of the cooked foods stored inside the roast station walk-in refrigerator #4963 could not be verified. It appears staff working at night wrote in the log for foods such as cooked fillet of beef the time and date placed in the blast chiller unit, such as 25 December, but the label fixed to the pan of food is actually 26 December, which in a number of cases is when the food is finished cooling. In the case of several sheet pans of cooked prime rib in one trolley there were two stickers affixed to the same trolley, each with a different date of 25 and 26 December. Since the individual pans were not labeled it was not clear which date was for which food and the foods could not be connected back to the cooling logs.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure dates in the logs match dates of stickers placed on the foods.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 3 Roast Station
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Violation:
Two sheet pans of cooked rack of lamb were found in a trolley inside walk-in roast station refrigerator #4963. The label on the lamb was 25 December for production and the closest entry in the cooling log for this product was 23 December.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
There was an uncovered pan of cut tomatoes on the top shelf in the walk-in refrigerator. Staff covered the tomatoes immediately.
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Recommendation:
Cover ready-to-eat foods in storage.
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Item No.:
19
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Site:
Galley-Cold Galley
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Violation:
Apples in a bin in the cold galley still had code stickers attached to the fruit. The bin was on a counter with other whole fruits as back-up for lunch service.
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Recommendation:
Wash fruits and remove the manufacturer's labels as part of that process. Do not serve ready-to-eat foods with labels still affixed to the food.
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Item No.:
19
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Site:
Buffet-Windjammer - Starboard Island #2
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Violation:
There was no serving utensil for a bowl of bread rolls. Passengers were observed taking rolls with their hands.
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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.:
20
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Site:
Food Service General-Ice Blenders
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Violation:
Each of the large ice blenders had a slotted fastener in the food contact area of the dispensing chute. In addition, the metal bracket holding the blade in place appeared to be galvanized metal.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Bar-Deck 6 - Vitality
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Violation:
A plastic cutting board was scored and gouged on both sides. The gouges were soiled. The cutting board was taken out of service and sent to be resurfaced.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Food Service General-San Marco Espresso Machines
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Violation:
There were gaps along the length of the machines above the coffee making/milk steaming areas. This was a construction inspection item and, according to staff, this is scheduled to be repaired in January 2011.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-Park Cafe
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Violation:
The shatter-resistant coating on one of the bulbs in the heat lamp at the carving station was peeling.
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Recommendation:
Replace the bulb.
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Item No.:
21
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Site:
Dining Room-Deck 4 Adagio Dining Room Lobby
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Violation:
There were two large holes in the bulkhead behind each of the two self-service wine dispensing refrigerators. Additionally, each of the multiple wine bottle dispensers was elevated on legs only 12.5 mm (1/2 inch) above the shelf, making cleaning very 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. Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Windjammer - Starboard Island #3
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Violation:
The shatter-resistant coating on one of the bulbs in the heat lamp at the carving station was peeling. This was replaced.
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Recommendation:
Replace the bulb.
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Item No.:
22
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Site:
Food Service General-Natura Water Service
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Violation:
It was unclear if the Natura bottles and bottle caps used for water service in the specialty restaurants can be adequately washed, rinsed and sanitized given the size and length of the bottles and the standard dishwashing machines used onboard.
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Recommendation:
Provide definitive test data on this bottle from both the manufacturer and dishwash machine manufacturer that the washing, rinsing, and sanitizing of these bottles in the standard dishwash machines onboard is effective and does not introduce contaminates into the bottle or the bottle caps.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The right upper final rinse spray nozzle in the flight-type dishwash machine pointed to the right side panel of the machine, and not down to the dishware. The machine was in use at the time of the inspection.
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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.
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Item No.:
24
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Site:
Bar-Deck 5 - Starbucks
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Violation:
There was a bucket of sanitizing solution with a wet wiping cloth inside. The solution was very cloudy and the chlorine concentration was measured at 10 ppm or less. A small tray of sanitizer with a wet wiping cloth used for the espresso machine was also dirty and the chlorine concentration was measured at 10 ppm or less. The staff members and the manager were unclear when to change the sanitizing solution..
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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.:
24
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Site:
Galley-Park Cafe
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Violation:
The solution in the sanitizing bucket was approximately 10 ppm. The bucket was removed.
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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.:
25
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Site:
Bar-Ice Cream Parlor
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Violation:
There was a wet wiping cloth on the counter. The area was closed at the time of the inspection and there was no sanitizing bucket.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
25
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Site:
Bar-Deck 5 - Starbucks
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Violation:
There was a bucket of sanitizing solution with a wet wiping cloth inside. The solution was very cloudy and the chlorine concentration was measured at 10 ppm or less. A small tray of sanitizer with a wet wiping cloth used for the espresso machine was also dirty and the chlorine concentration was measured at 10 ppm or less. The staff members and the manager were unclear when to change the sanitizing solution.
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Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Bar-Vitality
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Violation:
A plastic cutting board was scored and gouged on both sides. The gouges were soiled. The cutting board was taken out of service and sent to be resurfaced.
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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.:
26
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Site:
Galley-Deck 5 Hot Galley
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Violation:
A few of the previously cleaned round and square plates found both in two plate trolleys and on the hot service line were found soiled with food residue. The plates were immediately removed for re-washing.
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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.:
27
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Site:
Dining Room-Deck 4 Adagio Dining Room Lobby
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Violation:
The shelf beneath each of the two multiple wine bottle refrigerated dispensers was heavily soiled with 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.:
27
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Site:
Buffet-Windjammer - Port Beverage Station
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Violation:
There was soiled liquid in the bottom of the cover for the handwash station technical compartment. This was corrected.
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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:
Buffet-Solarium - Portable Coffee Station
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Violation:
A tarp was stored in the left cabinet in direct contact with clean utensil handles. According to the staff, this tarp was used to cover the portable station when not in use.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Bar-Deck 6 - Vitality
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Violation:
The permanently installed shelving for the coffee syrup bottles had gaps and seams along the edges.
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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.:
40
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Site:
Integrated Pest Management-Incoming Shipments
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Violation:
Only food-related items were indicated on the records for pest inspections of incoming shipments. There were no records that flowers and other supplies were inspected for pests.
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Recommendation:
Ensure that all incoming shipments are inspected for pests.
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Item No.:
41
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Site:
Children Area-
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Violation:
According to the child activity center staff, Oxivir disinfectant was used on toys and other hard surfaces. It was unclear if Oxivir can be used on toys and in children activity centers because the instructions for Oxivir wipes indicate that the product should not be used near children. Additionally, the bottle of Oxivir in the activity center was not labeled..
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Recommendation:
Ensure the Oxivir solution can be used in child care settings on hard surfaces and toys.
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