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Item No.:
02
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Site:
Medical-Acute Gastrointestinal Surveillance (AGE) Log
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Violation:
The AGE log could not be put into a spreadsheet with the required information in the exact order as specified in Annex 13.2.2 of the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
Bunkering records indicated a pH value greater than 8.0 throughout the entire bunkering process on 13 January 2012 from 0800 to 1520.
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Recommendation:
Continuously halogenate potable water 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 and adjust the pH so it does not exceed 7.8.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). These lines were striped blue only.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals.
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Item No.:
08
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Site:
Galley-Washington Galley - Pastry
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|
Violation:
The two chilled water lines attached from the bulkhead to the ice cream machine were not uniquely identified as chilled water.
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|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Washington Galley - Pastry
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|
Violation:
The two chilled water lines attached from the bulkhead to the ice cream machine were not uniquely identified as chilled water.
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|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool Bromine Residuals
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|
Violation:
Two open whirlpools had bromine residuals greater than the maximum requirement of 10 ppm. The Starboard Midship Whirlpool had bromine residuals of 16.47 ppm and 18.37 ppm when tested with the inspector's electronic test kit. The Starboard Aft Whirlpool had bromine residuals of 19.23 ppm and 19.46 ppm when tested with the inspector's electronic test kit. The crew's test kit measured similar readings. Both whirlpools were immediately closed and netted.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit
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|
Violation:
A test kit for testing the water quality parameters of total alkalinity and total halogen was not available onboard.
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|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Aft Pump Room
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|
Violation:
The analyzer-chart recorder for the Starboard Aft Whirlpool was out of calibration. The analyzer was displaying a bromine residual of 6.22 ppm and the reading on the inspector's electronic test kit was 22.10 ppm when a manual comparison test was conducted. The crew member's test kit yielded the same residual.
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|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signage
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|
Violation:
The RWF safety signage for the pools and whirlpools are not in compliance with the 2011 VSP Operations Manual.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
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|
Violation:
The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank.
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|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Whirlpool Shock Chlorination
|
|
Violation:
The level of free chlorine was not being recorded at the beginning and end of shock chlorination.
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|
Recommendation:
Ensure a written or electronic record of the date and time of shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Swimming Pool Antientrapment Drain Covers
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|
Violation:
The antientrapment drain covers for the swimming pools were not in compliance with the 2011 VSP Operations Manual requirements.
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|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
16
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|
Site:
Buffet-Lido Port Side Grill
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|
Violation:
For breakfast, lunch, and dinner, animal derived foods such as eggs, meat, and fish are cooked to order at this outlet, but there was no consumer advisory posted to advise of the risks associated with such foods. Staff placed a sign at this outlet during the inspection.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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|
Site:
Buffet-Lido Port Side Grill
|
|
Violation:
For breakfast, lunch and dinner animal derived foods such as eggs, meat and fish are cooked to order at this outlet, but there was no consumer advisory posted to advise of the risks associated with such foods. Staff placed a sign at this outlet during the inspection.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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|
Site:
Buffet-Lido Port Side Grill
|
|
Violation:
A large pot of hot oatmeal was presented on the passenger buffet line for self-service, but there was no sneeze shield installed for this operation and the lid was not self-closing.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Lido Port Side Grill
|
|
Violation:
A large pot of hot oatmeal was presented on the passenger buffet line for self-service, but there was no sneeze shield installed for this operation and the lid was not self-closing.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
|
|
Site:
Galley-Washington Galley - Beside Chef's Office
|
|
Violation:
There was a difficult to clean gap present around the plastic ice chute where it penetrated the upper interior panel of the ice bin for the crushed ice machine. Staff repaired by installing a gasket to close the gap during the inspection.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Galley-Washington Galley - Pastry
|
|
Violation:
The belt on the right side of the dough sheeter was ripped open in two places. The damaged belt was replaced during the inspection.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
20
|
|
Site:
Galley-Washington Galley - Pastry
|
|
Violation:
The belt on the right side of the dough sheeter was ripped open in two places. The damaged belt was replaced during the inspection.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
20
|
|
Site:
Galley-Washington Galley - Beside Chef's Office
|
|
Violation:
There was a difficult to clean gap present around the plastic ice chute where it penetrated the upper interior panel of the ice bin for the crushed ice machine. Staff repaired by installing a gasket to close the gap during the inspection.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
|
|
Site:
Galley-Washington Galley - Pastry
|
|
Violation:
The steel disc profile was detached from the bulkhead behind the ice cream machine where the chilled water lines penetrate. What remained was a difficult to clean gap at this penetration.
|
|
Recommendation:
Repair or replace this profile to properly close this gap where the water line penetrates the bulkhead.
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Item No.:
21
|
|
Site:
Galley-Deli Pantry
|
|
Violation:
The cloth type steam pipe insulation was ripped and loose in the bain marie undercounter technical compartment.
|
|
Recommendation:
Remove the damaged steam pipe insulation and replace if required with a durable product.
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|
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Item No.:
21
|
|
Site:
Galley-Lido Dishwash
|
|
Violation:
More than 30 of the black serving trays were damaged to the point that the exterior was broken away, exposing a difficult to clean metal underlayer.
|
|
Recommendation:
Survey the serving trays and replace those with damage as described, where proper cleaning is difficult. Ensure 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
|
|
Site:
Galley-Washington Galley - Pastry
|
|
Violation:
The steel disc profile was detached from the bulkhead behind the ice cream machine where the chilled water lines penetrate. This resulted in a difficult to clean gap at this penetration.
|
|
Recommendation:
Repair or replace this profile to properly close this gap where the water line penetrates the bulkhead.
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|
|
Item No.:
21
|
|
Site:
Galley-Deli Pantry
|
|
Violation:
The cloth type steam pipe insulation was ripped and loose in the bain marie undercounter technical compartment.
|
|
Recommendation:
Remove the damaged steam pipe insulation and replace if required with a durable product.
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|
|
Item No.:
21
|
|
Site:
Galley-Lido Dishwash
|
|
Violation:
More than 30 of the black serving trays were damaged to the point that the exterior was broken away, exposing a difficult to clean metal under layer.
|
|
Recommendation:
Survey the serving trays and replace those with damage as described, where proper cleaning is difficult. Ensure 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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|
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Item No.:
22
|
|
Site:
Preparation Room-Provisions - Poultry Preparation
|
|
Violation:
The undercounter dishwash machine was out of order for over a month according to staff.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
The crew galley glasswash machine was in disrepair today.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Crew Galley - Pot Wash
|
|
Violation:
The hot water sanitizing sink mounted thermometer registered a temperature of 179-180F, but a manual test of the water using three separate thermometers verified the temperature to be 187-189 F. This observation was also made in the VSP inspection of 6 November 2011.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Washington Galley - Aft Dishwash
|
|
Violation:
There was no water spray from any of the upper or lower rinse arm nozzles inside the in-use flight-type conveyor dishwash machine. Staff worked on the machine and repaired it during the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Washington Galley - Aft Dishwash
|
|
Violation:
The conveyor glasswash machine was in disrepair for the last two days.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Washington Galley - Pot Wash
|
|
Violation:
The flight-type conveyor pot wash machine was in disrepair and not functioning today. Staff worked to repair the machine throughout the day. There was a large amount of soiled equipment staged throughout this area from breakfast service, and staff were manually washing those items. This same violation was noted in the 6 November 2011 VSP inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
The crew galley glasswash machine was in disrepair today.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Galley - Pot Wash
|
|
Violation:
The hot water sanitizing sink mounted thermometer registered a temperature of 179-180F, but a manual test of the water using three separate thermometers verified the temperature to be 187-189 F. This observation was also made in the VSP inspection of 6 November 2011.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Washington Galley - Aft Dishwash
|
|
Violation:
There was no water spray from any of the upper or lower rinse arm nozlles inside the in-use flight-type conveyor dishwash machine. Staff worked on the machine and repaired it during the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Washington Galley - Aft Dishwash
|
|
Violation:
The conveyor glasswash machine was in disrepair for the last two days.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Washington Galley - Pot Wash
|
|
Violation:
The flight-type conveyor pot wash machine was in disrepair and not functioning today. Staff worked to repair the machine throughout the day. There was a large amount of soiled equipment staged throughout this area from breakfast service, and staff were manually washing those items. This same violation was noted in the 6 November 2011 VSP inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-Provisions - Poultry Preparation
|
|
Violation:
The undercounter dishwash machine was out of order for over a month according to staff.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
36
|
|
Site:
Galley-Steakhouse Galley - Hot Galley
|
|
Violation:
The artificial light level behind the large combination oven was below the minimum 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
36
|
|
Site:
Bar-Steakhouse Bar
|
|
Violation:
Several of the light bulbs within the deckhead-mounted chandeliers were not shatter-resistant bulbs. Staff replaced the bulbs during the inspection. Additionally, the artificial light level behind the counter model espresso/cappuccino machine was below the minimum 110 lux.
|
|
Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Forward Beverage Station
|
|
Violation:
The artificial light level behind and around the counter model beverage equipment was below the minimum 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
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Violation:
The artificial light level behind and around the counter-mounted beverage equipment was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Officers Mess
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Violation:
The artificial light level beside the coffee machine was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Washington Dining Room Coffee Stations
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Violation:
The artificial light levels behind the counter mounted equipment on the port and starboard coffee stations were below the minimum 110 lux (10 foot candles).
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Officers Mess
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Violation:
The artificial light level beside the coffee machine was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The artificial light level behind and around the counter-mounted beverage equipment was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Steakhouse Galley - Hot Galley
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Violation:
The artificial light level behind the large combination oven was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-Steakhouse Bar
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Violation:
Several of the light bulbs within the deckhead-mounted chandeliers were not shatter-resistant bulbs. Staff replaced the bulbs during the inspection. Additionally, the artificial light level behind the counter model espresso/cappuccino machine was below the minimum 110 lux.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Lido Forward Beverage Station
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Violation:
The artificial light level behind and around the counter model beverage equipment was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Washington Dining Room Coffee Stations
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Violation:
The artificial light level behind the counter mounted equipment on the port and starboard coffee stations was below the minimum 110 lux (10 foot candles).
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Lido Dishwash
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Violation:
The dishwash area was very hot and humid, especially on the soiled end of the operation. Steam was observed rolling out of the entry of the flight-type conveyor dishwasher. Condensate was present on the hood above the entry to the machine and on adjacent bulkheads, and the crew working there were perspiring heavily. Upon testing of the machine, the pre-wash tank was operating at 146 F and the wash tank was measured at 182 F.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Additionally, review closely the warewash machine's manufacturer specifications for each compartment and maintain temperatures nearer to those specifications, so additional heat and steam are not generated unnecessarily.
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Item No.:
37
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Site:
Galley-Lido Dishwash
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Violation:
The dishwash area was very hot and humid, especially on the soiled end of the operation. Steam was observed rolling out of the entry of the flight-type conveyor dishwasher. Condensate was present on the hood above the entry to the machine and on adjacent bulkheads, and the crew working there were perspiring heavily. Upon testing of the machine the pre-wash tank was operating at 146 F and the wash tank was measured at 182 F.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Additionally, review closely the warewash machine's manufacturer specifications for each compartment and maintain temperatures nearer to those specifications, so additional heat and steam are not generated unnecessarily.
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Item No.:
39
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Site:
Buffet-Crew Mess
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Violation:
Three live fruit flies were observed on the deckhead above the beverage station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Staff Mess
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Violation:
One live fruit fly was observed in the undercounter technical compartment of the ic/water dispenser.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Washington Galley - Pastry
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Violation:
One live fruit fly was observed crawling into a vent opening in the back exterior panel of the ice cream machine. Staff came and disassembled the rear panel of the machine during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Crew Mess
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Violation:
Three live fruit flies were observed on the deckhead above the beverage station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Staff Mess
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Violation:
One live fruit fly was observed in the undercounter technical compartment of the ice/water dispenser.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Washington Galley - Pastry
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Violation:
One live fruit fly was observed crawling into a vent opening in the back exterior panel of the ice cream machine. Staff came and disassembled the rear panel of the machine during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Public Toilet Facilities
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Violation:
There were no signs or pictograms in the public toilet facilities advising users to wash their hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
43
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Site:
Ventilation-HVAC Cleaning
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Violation:
Technical water is currently being used to clean the HVAC system.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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