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Item No.:
08
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Site:
Potable Water-Cross-connection Control Plan
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Violation:
The list of backflow prevention devices did not include the devices on the soda carbonators. According to the staff, these devices are maintained by the vendor.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water Hose And Fitting Storage Lockers
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Violation:
Both lockers had dirt and dust debris accumulating on the storage shelves.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Post-Mineralizer Water Line
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Violation:
The water line from the mineralizer to the chlorination injection point was striped blue indicating potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Current Pool
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Violation:
The four gravity drain covers were not certified for antientrapment. This was written on the previous inspection. Since the previous inspection, new antientrapment drain covers had been delivered to the vessel, but they did not fit the drains. Documentation was provided indicating that a consultant would be boarding the vessel the next week to evaluate the drains.
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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.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for the current pool, flow rider, and pool #4 did not meet the minimum requirements in the 2011 VSP Operations Manual. A variance had been submitted by the cruise line and was pending at the time of the inspection.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
14
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Site:
Galley-Dishwash
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Violation:
A crew member actively sorting clean plates at the in use flight-type dishwash machine had a goatee and was not wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Johnny Rockets Time Control Plan
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Violation:
There was no time control plan for the bulk milk on time control. The bulk milk refrigerator was labeled as being on time control.
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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. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Time Control Plans
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Violation:
The posted time control plans for the cold foods did not identify cold top # 8102 in which dairy products were kept on time control. Also, there was no time control plan for milk kept on time control at both the aft port and starboard beverage stations. The cold wells where the milk was kept at both stations were labeled as on time control. This was corrected.
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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. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Ben & Jerry's Ice Cream
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Violation:
Two soft serve dipper wells located on the service line were not protected from where passengers were expected to stand less than 1 meter away.
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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
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Site:
Galley-Hot Galley
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Violation:
Two slotted fasteners were located inside the lower conveyor entrance to the pizza machine.
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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.:
20
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Site:
Galley-Chops
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Violation:
The black plastic lid to the counter mounted ice/water machine was cracked, presenting a difficult to clean surface. A work order was provided for a new lid that had been ordered.
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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:
Buffet-Jade Port Beverage Station
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Violation:
The lower left area of the plastic paneling inside the technical compartment to the ice machine was cracked and not easily cleanable.
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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.:
21
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Site:
Buffet-Jade Port Beverage Station
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Violation:
There was a large circular penetration on the beverage counter behind the newly installed juice dispenser. The penetration was a drain line for the old juice machine which opened into the technical compartment below.
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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.:
21
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Site:
Buffet-Jade Port Beverage Station
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Violation:
The metal drain housing to the counter mounted ice/water machine was not sealed to the counter top, creating an open gap making cleaning difficult.
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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.:
21
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Site:
Galley-Chops Show Galley
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Violation:
There were open gaps in the grease tray housing where the grease chutes penetrated the top of the housing at both the flat and grooved grills.
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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.:
22
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Site:
Galley-D3 Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine final rinse upper arm spray nozzles were all displaying a weak final rinse spray pattern. A single water stream, rather than a spray was seen from each nozzle.
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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
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Site:
Galley-D5 Main Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine final rinse upper arm spray nozzles were all displaying a weak final rinse spray pattern. A single water stream was flowing from the nozzles.
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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.:
23
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Site:
Galley-D3 Main Galley - Pot Wash
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Violation:
The in-use trolley wash machine reached a wash temperature of only 142 F. The manufacturer's data plate specified a minimum wash tank temperature of 150 F. The machine was repaired during the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
28
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Site:
Other-China and Bar Store Room - Tween Deck T905A
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Violation:
Two stacks of beverage coolers were stored directly on the deck. According to the staff, these coolers were used to bring beverages ashore when the vessel is docked on the island.
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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.:
28
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Site:
Other-Engine Room Control Room
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Violation:
The insect control light trap was on the same counter as the coffee machine and handwash station. This light trap was immediately moved to a nonfood area.
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Recommendation:
Move the light trap to a nonfood area.
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Item No.:
31
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Site:
Pantry-Cafe Promenade
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Violation:
A spray bottle of Oxivir Five 16 was stored on the three bucket transport trolley near the handsink closest to the entrance. A similar violation in the same pantry was noted on the last inspection.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
31
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Site:
Food Service General-Chemical Disinfectant Storage
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Violation:
Spray bottles of Oxivir Five 16 were being stored inside cleaning lockers located in all bar pantries. The Oxivir Five 16 is only being used to disinfect surfaces outside the pantry area.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. If the vessel would like to continue storing this disinfectant in the cleaning lockers in bar pantries, submit an administrative variance to VSP outlining procedures and precautions for storage.
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Item No.:
33
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Site:
Buffet-Jade Port Beverage Station
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Violation:
There was an open gap around the water line where it penetrated the bulkhead beneath the coffee machines.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
36
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Site:
Buffet-Crew Mess - Beverage Counter
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Violation:
The artificial light levels at the front (user side) of the two ice dispensers was below the minimum 220 lux. The artificial light level at the front of the 4 glass door reach-in refrigerator was below the 220 lux.
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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.:
39
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Site:
Galley-D5 Main Galley - Beverage Station
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Violation:
One live fruit fly was observed on the deckhead directly above 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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