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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log was not in the format and exact order specified in Annex 13.2.2 of the 2011 VSP Operations Manual. In addition, the electronic database for collecting AGE case information used the previous VSP definition for an AGE illness case and did not consider diarrhea above what was normal for the individual. Therefore, a patient with underlying medical conditions could be incorrectly reported as an AGE case.
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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. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Log
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Violation:
The records for the fecal accident on 27 December 2011 did not indicate whether the stool was loose or formed.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. For a fecal accident, ensure the record includes whether the fecal material was formed or loose.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry Monitoring
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Violation:
Alkalinity, combined chlorine, and clarity were not monitored. In addition, there was no test kit for measuring alkalinity and no reagents for measuring total chlorine. Staff provided documentation that a new test kit and reagents had been ordered.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. 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.
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Item No.:
41
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Site:
Housekeeping-Crew and Passenger Public Toilet Rooms
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Violation:
There were no signs at the handwashing stations advising users to wash their hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures to inform the passengers and crew of an outbreak. There were letters for passengers embarking after an outbreak, but no procedures for how the letter would be distributed. There were no procedures for returning the vessel to normal operations after an outbreak. In addition, the disinfectant in the OPRP was Tor HB but according to the staff, HB Quat was used.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; and (5) Procedures for returning the vessel to normal operating conditions after an outbreak. Ensure the correct disinfectant is included in the OPRP.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Water Lines
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Violation:
Not all of the production lines were striped blue/gray/blue up to the point of halogen injection. Staff stated that the striping was ongoing.
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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 and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The records for two potable water tanks indicated that they had paint touchups since the 4 October 2011 inspection. The temperatures of the tanks were each 85F when the paint was applied, but no time for drying was recorded. According to the manufacturer's recommendations, the paint was required to dry for 1.5 hours at 85 F.
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Recommendation:
For the tank coatings used, maintain the following onboard: (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
There were no chart recorders installed for automated monitoring. There were sampling probes and analyzers, but the samples lines were after the compensation tanks. According to the staff, all of the equipment was on board and would be installed during the next month.
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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. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs at the RWFs did not meet the requirements of 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-Antientrapment Protection
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Violation:
The aft, midship, and forward swimming pools had gravity channel drains. The channel drains were unblockable, but they were not certified for antihair entrapment or antidigit entrapment and there were no alarms installed for draining. The children's pool had dual gravity drains. The drain covers were not certified for antientrapment and there were no alarms installed for draining.
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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. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), 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.:
10
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Site:
Recreational Water Facilities-Depth Markers
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|
Violation:
The depth markers at the forward and midship swimming pools were in feet only. The depth markers at the midship pool were not visible from in the pool.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Sand Filter Housings
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|
Violation:
The sand was changed during the December 2011 dry dock, but the cleaning, rinsing, and disinfection of the filter housings was not recorded. According to the staff, the housings were cleaned, rinsed, and disinfected.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer Housings
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Violation:
The records indicated that the hair and lint strainers were cleaned, rinsed, and disinfected, but the cleaning, rinsing, and disinfection of the housings was not included. According to the staff, the housings were cleaned, rinsed, and disinfected.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
19
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Site:
Other-Engine Changing Room
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Violation:
There was a small pantry area at one end of this room. An open box of apples was on a shelf below the coffee machine and a box of pears was in the upright reach in refrigerator. All of the pieces of fruit still had the distributor's stickers affixed and it was not clear if the fruit had been rinsed. In addition, there were no tongs for serving the apples. A box of oranges was stored on the deck under a bench next to the pantry area. The box was moved, and the bottom of the box and the deck were wet.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
29
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Site:
Bar-Port Pool
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|
Violation:
The handwashing station was blocked by a garbage can. The can was moved. In addition, a small bucket of water was on the edge of the handwashing sink. The bucket was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Bar-Port Pool
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|
Violation:
The deck was soiled between undercounter technical compartment 4811.095.526 and the sliding door.
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Recommendation:
Ensure 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.:
18
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Site:
Preparation Room-Meat Thaw Room
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|
Violation:
Two bins of wrapped ground beef were stored above several bins of wrapped sirloin steaks and wrapped whole beef steak.
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Recommendation:
Do not store higher cooking temperature raw meat, such as ground beef, above lower cooking temperature raw meat, such as sirloin steak and whole beef steak.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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|
Violation:
Liquid was dripping from the deckhead-mounted light fixture next to the compressor unit on the starboard side to boxes of frozen hot dogs stored on the shelving unit below. There was some accumulation of ice on the boxes on the edges of the shelves. The boxes were moved.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Buffet-Lido Starboard Beverage Station
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|
Violation:
The outside of the WMF hot chocolate machine had cracks and crevices.
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Recommendation:
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.:
27
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Site:
Buffet-Lido Starboard Midship Beverage Station
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|
Violation:
The outside of the WMF hot chocolate machine up until the metal panel of the machine was heavily soiled with dirt, dust, and food debris.
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Recommendation:
Ensure 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.:
19
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Site:
Buffet-Lido Midship Dessert Counter
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|
Violation:
There was no serving utensil for a pan of apple coronets.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
16
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|
Site:
Food Service General-Lido Port and Starboard
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|
Violation:
The time control plans listed the set-up time at 11:00 am and the discard time at 3:30 pm for hot and cold foods served during the embarkation lunch service period. The plan did not indicate that food items on time control longer than 4 hours must be labeled with a discard time, and the food items were not labeled.
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Recommendation:
Ensure the time control plan indicates that food items on time control longer than four hours must be labeled with a discard time. If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
37
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|
Site:
Galley-
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|
Violation:
There was excess condensation on the deckhead above and bulkhead behind the combination oven at the entrance to the galley from the rotisserie buffet. The condensation was not dripping and no food items were impacted.
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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.
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Item No.:
20
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Site:
Food Service General-Tip-sensitive Temperature-measuring Devices (TMDs)
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|
Violation:
Not all cooks who measured thin foods had tip-sensitive TMDs.
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|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
24
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Site:
Galley-Warewash Area
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|
Violation:
The temperature of the in-use conveyor glasswash machine measured 162F by the inspector's thermometer when placed through the entire warewash cycle, but the temperature measured 168F in the wash compartment of the machine. Three thermolabel stickers placed on the top final rinse spray arm and side spray arms did not reach 180F during any time of the warewash cycle. The inspector used a thermocouple on the final spray rinse and did not get above 172F from the side spray arms. The inspector did get 181F for approximately one second from the top spray arm, but this temperature was not reached again for the entire cycle. The machine was shut down for repair.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Warewash Area
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|
Violation:
The data plate on the glasswash machine indicated the minimum pressure required for the machine was 20 psi, but according to the manufacturer's instructions, the machine should operate between 15-25 psi of pressure. In addition, the final rinse gauge on the glasswash machine indicated 205F while it was operating, but the highest temperature measured by the inspector was 181F for approximately one second.
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Recommendation:
Ensure the data plate has the correct information from the manufacturer. Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
16
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Site:
Buffet-Lido Starboard Aft Beverage Station
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|
Violation:
A container of milk with a blue lid was on time control at 10:20 a.m., but according to the time control plan, the milk was set up at 6:00 a.m. and should have been discarded at 10:00 a.m. The milk was discarded.
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|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
|
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Site:
Buffet-Staff Mess
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|
Violation:
There was no time control plan posted at the staff mess buffet. The time control plan for both the staff and crew messes was only posted near the crew mess buffet.
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|
Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
28
|
|
Site:
Bar-Deck 9 Coffee Shop
|
|
Violation:
Stacks of papers, checks, and a binder were mixed with clean equipment in the neutral cabinet across from the espresso machine.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Food Service General-Scharf Espresso Machines
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|
Violation:
There were piping, gaps, and other difficult to clean features directly above the coffee-making area on the Scharf espresso machines. This was written on the previous inspection. According to the staff, new protective panels above the coffee-making area of these machines will be installed fleet-wide in the near future.
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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
|
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Site:
Bar-Deck 9 Coffee Shop
|
|
Violation:
There were three slotted fasteners in the food-contact area of the hot water dispenser of the Scharf espresso machine. These were replaced with nonslotted fasteners.
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Recommendation:
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.:
36
|
|
Site:
Galley-Steakhouse
|
|
Violation:
There was less than 110 lux of light intensity behind and around the deck-mounted potwash machine.
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|
Recommendation:
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.:
16
|
|
Site:
Food Service General-Time Control Plans
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|
Violation:
In all of the food outlets, the time control plans indicated that the hot and cold service lines were back-up holding units on time control. According to the staff, the service lines were used for service, not for back-up holding.
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|
Recommendation:
Ensure the written time control plans match the time control operations.
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Item No.:
33
|
|
Site:
Galley-Cold Appetizer
|
|
Violation:
There was recessed deck grout in walk-in refrigerator #11-03.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was excess condensation collected on the deckhead on both sides of the tilting kettles from hood 3/1. The condensation was not dripping and no food items were impacted.
|
|
Recommendation:
Ensure 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.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was corrosion in some areas on the outside of the deck-mounted mixer, especially on the metal plates between the mixer and the deck. Staff stated that they would contact the manufacturer to determine if the mixer was made of different metals.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
33
|
|
Site:
Galley-Cold Appetizer
|
|
Violation:
The deck grout adjacent to the deck-mounted mixer was stained with rust in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
|
|
Site:
Galley-Starboard Warewash Area
|
|
Violation:
The glasswash machine had been out of service for 10 days and according to staff, the spare parts were not expected to arrive for 14 days. There were three other conveyor warewash machines available in this area.
|
|
Recommendation:
Repair the glasswash machine.
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Item No.:
13
|
|
Site:
Galley-Port Warewash Area
|
|
Violation:
The soap dispenser at the handwashing sink between the glasswash and warewash machines had been filled with water instead of soap by staff working in this area. There was not enough soap available for proper handwashing.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; and (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
30
|
|
Site:
Galley-Port Warewash Area
|
|
Violation:
The soap dispenser at the handwashing sink between the glasswash and warewash machines was filled with water. There was not enough soap available for proper handwashing.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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|
Item No.:
36
|
|
Site:
Buffet-Asian Station
|
|
Violation:
There was less than 220 lux of light intensity in front of both wok stations.
|
|
Recommendation:
Ensure 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.:
20
|
|
Site:
Buffet-Asian Station
|
|
Violation:
The surface of the flat grill was worn with cracks and crevices, and the material below the food-contact surface was visible.
|
|
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.:
16
|
|
Site:
Bar-Deck 9 Coffee Bar
|
|
Violation:
A time control plan for the milk was not posted in this outlet.
|
|
Recommendation:
Post a time control plan at each outlet where time control is used.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
Hot holding cabinet #208 on the buffet counter had not been used in 3 years.
|
|
Recommendation:
Remove the hot holding cabinet, or put it back into service.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
Hot holding cabinet #208 on the buffet counter was labeled as time control but had not been used in 3 years. This cabinet was also listed on the time control plan.
|
|
Recommendation:
Ensure the time control plan matches the time control operations.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Time Control Plan
|
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Violation:
According to the time control plan, time control was used 24 hours a day but there were no set-up and discard times on the plan. The set-up and discard times for foods on time control were listed on the HACCP plan, which was a separate document. In addition, the plan did not indicate that food items on time control longer than 4 hours must be labeled with a discard time.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. Ensure the time control plan indicates that food items on time control longer than four hours must be labeled with a discard time.
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Item No.:
22
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Site:
Room Service-Warewash Area
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Violation:
The data plate indicated the pressure of the glasswash machine should be a minimum of 20 pounds per square inch (psi) during operation but according to the manufacturer's instructions, the pressure should be between 15 and 25 psi.
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Recommendation:
Ensure the data plate has the correct information from the manufacturer.
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Item No.:
36
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Site:
Bar-Deck 2 Coffee Bar
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Violation:
The lighting at the handwashing sink was less than 110 lux of light intensity during operations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
16
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Site:
Bar-Deck 2 Coffee Bar
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Violation:
One can of whipped cream on temperature control was stored in the time control undercounter refrigerator. Also, the whipped cream had been opened the day of the inspection but did not have a 7-day discard label. The can was labeled and moved to a temperature control refrigerator.
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Recommendation:
Do not store temperature control items in the time control refrigerator. Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Bar-Deck 2 Coffee Bar
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Violation:
The in-use ice cream scoop was stored in a dipper well but the water was not at a sufficient velocity to flush particulates to the drain. The water velocity was increased.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes).
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Item No.:
16
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Site:
Other-Sushi Counter
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Violation:
The sushi cold counter was on the time control plan but the plan did not specify that this area included the sushi countertop, the countertop refrigerator, and the undercounter refrigerator as being on time control. Also, the countertop refrigerator and the undercounter refrigerator were not labeled.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
The posted consumer advisories in the crew petty officer, staff and crew messes, and lido buffet included a statement advising consumers of the risk of eating raw or undercooked animal-derived foods. However, the advisories did not include a statement describing the raw or undercooked animal-derived foods that could be served there. There were also food items in the crew and officer's messes incorrectly identified as able to be served raw or undercooked, such as hot dogs, veggies burgers, hamburgers, and cheeseburgers. In addition, the menu in the steakhouse had a consumer advisory, but the broiled chicken was incorrectly identified as being able to be served raw or undercooked.
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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 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.:
21
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Site:
Buffet-Crew Mess
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Violation:
The soda machine next to the dry stores locker was not sealed to the deck or elevated on 6-inch legs. In addition, the space between the soda machine and the left bulkhead was only 2.5 inches, which did not provide sufficient space for cleaning the side of the machine. Documentation was provided indicating that a new machine that will meet the cleaning requirements in this area was scheduled to be installed on 9 March 2012.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
37
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Site:
Galley-Warewash Area
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Violation:
There was excess condensation collected on the deckhead and bulkhead above the soiled side of the conveyor flight-type warewash machine. The condensation was not dripping and no clean items were impacted.
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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.
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Item No.:
37
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Site:
Galley-Crew Pot Wash
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Violation:
There was excess condensation collected on the deckhead above the machine, the soiled dishes and equipment, and the 3-compartment sink and on the adjacent bulkhead behind the machine. The condensation was not dripping and no clean items were impacted.
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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.
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