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Item No.:
22
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Site:
Galley-Main Galley - Pot Wash
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Violation:
The water in the hot water sanitizing rinse sink had a temperature of 186F as measured with both the inspector's and the ship's probe thermometers. The mounted thermometer gauge registered 175 F.
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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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Item No.:
36
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Site:
Galley-Main Galley - Pot Wash
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Violation:
The artificial light level at the port end of the clean racks, which were opposite the sanitation elevation elevator, was below 220 at the dishes and below 110 between the port end and the bulkhead beside.
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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. 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.:
22
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Site:
Galley-Main Galley - Pot Wash
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Violation:
During active use of the newly installed conveyor pot wash machine the low final rinse temperature alarm light was not working due to a burned out bulb. The alarm lights green when the hot water final rinse temperature is good and orange when in alarm or out of range. Staff replaced the bulbs during the inspection.
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Recommendation:
Ensure the indicator and alarm lights are working correctly before operating the conveyor pot wash machine,
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Item No.:
22
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Site:
Galley-Main Galley - Pot Wash
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Violation:
The rinse curtain was removed from inside the pot wash machine and it was heavily soiled with old brown residue. Staff stated that a new curtain was ordered.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
36
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Site:
Galley-Main Galley - Forward Dishwash
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Violation:
Opposite the forward/port dishwash soiled landing table a counter with five coneyor toaster ovens was installed, The artificial light level behind the row of toasters was below the minimum 110 lux. This was among the areas the ship had on a light installation list.
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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.:
36
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Site:
Galley-Main Galley - Aft Pastry
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Violation:
The artificial light level behind the row of five conveyor toaster ovens was below 110 lux in the port side of the pastry aft. This was among the areas the ship provided in a light replacement list.
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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.:
39
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Site:
Galley-Crew Galley Pot Wash
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Violation:
One live fruit fly was observed on the deckhead over the clean pot racks.
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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.:
33
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Site:
Galley-Crew Galley - Center Galley
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Violation:
Above the CG4 preparation table there was a layer of dust on the deckhead between the three round supply air vent covers.
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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.:
24
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Site:
Galley-Crew Galley - Dishwash
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Violation:
During active use of the conveyor dishwash machine the manifold temperature for the hot water final sanitizing rinse was at least 200 F as measured with a thermolabel.
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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.:
33
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Site:
Room Service-Deck 7 Room Service Pantry
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Violation:
Near the upright reach-in refrigerator #4319/191 the deckhead was in disrepair and sagging down as though a heavy weight was set on top. Additionally, the stainless steel profile strips between the panels had become loose and gaps were present where the damage to the deckhead was noted.
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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.:
21
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Site:
Buffet-Lido - Mongolian Section
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Violation:
There was a large void present at the top of the housing for the grease pan on the large flat-top grill. There was heavy grease debris present in the exposed void space.
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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 - Mongolian Section
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Violation:
There was a large void present at the top of the housing for the grease pan on the large flat-top grill. There was heavy grease debris present in the exposed void space.
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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.:
33
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Site:
Buffet-Lido - Mongolian Section
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Violation:
At the back counter backsplash between the #1 and #2 rotisserie ovens there was a gap where the steel conduit pipe for the power cables penetrated the backsplash and entered the bulkhead behind.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
36
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Site:
Buffet-Lido - Mongolian Section
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Violation:
The artificial light level behind the two rotisserie ovens was less than the minimum 110 lux.
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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.:
33
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Site:
Buffet-Lido - Salad Bar Starboard Section
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Violation:
The deckhead panels were not tight-fitting over the starboard side soft serve ice cream machines and there were large gaps present where heavy dust debris was accumulated on the exposed pipes and cabling above. There was also a triangular panel which was missing at the decorative deckhead edge in this same position, and that left a large open void where above were heavy dust covered pipes and cables.
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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.:
39
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Site:
Pantry-Paris Bar Pantry
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Violation:
Two live fruit flies were observed on the deckhead over the clean glass racks. One live fruit fly was also observed at the crevice between two deckhead panels over the the crushed ice machine in this pantry.
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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.:
36
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Site:
Dining Room-Elation and Destiny Dining Rooms
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Violation:
Several of the waiter stations (pantries) in the dining room, including the adjacent stone top side tables could not be raised to 220 lux of artificial light for cleaning. This was noted on the last two VSP inspections. A contract team boarded the ship today to install lights according to the ship plan.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
02
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Site:
Medical-Gastrointestinal Illness (GI) Reporting System
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Violation:
For the January 23-29 voyage, the electronic medical record indicated that a crew member's last GI symptoms were on 8 February, but the 24-hour follow-up indicated the crew member had not experienced any further GI symptoms and was fit to return to work. For the January 29-February 1 voyage, the GI reporting system did not automatically generate a correct 4-hour report to recognize an additional GI crew member case within the 4-24 hour period before arrival to the U.S., causing the 4-hour report to be incorrect.
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Recommendation:
Ensure that all data maintained on AGE cases is accurate throughout, including isolation and symptoms. Ensure that if reports are being calculated or submitted automatically by an electronic system that someone first evaluates the data so that report contents are accurate.
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Item No.:
01
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Site:
Medical-4-hour Gastointestinal Illness (GI) Report
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Violation:
The 4-hour report for the January 29-Febrary 1 voyage indicated there were zero GI crew cases, but there was one GI crew case that reported to medical between 4 to 24 hours before arrival toTampa.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel?s arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
04
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Site:
Potable Water-Far Point
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Violation:
The halogen residual level at the far point was below 0.2 ppm. The far point analyzer stated 0.26-0.28 ppm halogen residual levels and the inspector measured 0.05 ppm and the ship staff measured 0.08 ppm for the free halogen residual levels with test kits. The team stayed in the area for 10 minutes and watched the analyzer free halogen residual readings drop to below 0.16 ppm; the level of the free halogen residual was less than 0.01 ppm as measured by the inspector and ship staff. According to staff, a leak was detected in the chlorine supply pipe for the chlorine injection point on the water distribution line. The distribution chart recorder showed the free halogen residual levels to be below 0.2 ppm from 1045-1115, and this impacted the far point free halogen residual levels from 1125-1205, approximately. A low level halogen residual level alarm sounded in the engine control room for both the far point and distribution system. The plastic piping was replaced on the chlorine line, and the free halogen residual levels increased to above 0.2 ppm after the repair.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
08
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Site:
Medical-Passenger Isolation Ward
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Violation:
The shower had a shut off valve downstream of the hose bib vacuum breaker, which is not a continuous pressure backflow preventer.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Engine Room- Reverse Osmosis
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Violation:
The permeate water lines were striped blue before the production chlorine injection point.
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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.
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Item No.:
08
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Site:
Potable Water-Aft Mooring Station Port Side
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Violation:
The air gap between the potable water supply line to the technical water supply was not twice the diameter of the supply line.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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