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Item No.:
*
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Site:
Pantry-Deck Pantries and Food Areas
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Violation:
Two random pantries on decks 4 and 10 were inspected during the housekeeping review and both were filled completely with wheeled trolleys loaded with clean glassware in dish racks. There was clearly no other space to store the trolleys of clean glassware, and when questioned about this issue being improved in the upcoming dry dock, staff stated that at least two of the deck pantries were to be removed and converted into passenger cabins. Additionally, the inspector asked further questions about the food area spaces and changes in the upcoming dry dock, only to find that at least one food area store room was also to be converted to cabins. There should be an immediate corporate area review where someone actually visits the ship to evaluate all the current storage spaces for both the housekeeping deck pantries and food department storage before any spaces are converted to cabins, as such a conversion will create conditions where some of these departments may be forced to use non-compliant areas for storage of food related equipment or utensils.
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Recommendation:
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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The far point analyzer stated 1.45-1.47 ppm while the inspection team was conducting manual tests. The inspector's test kit measured 1.19 ppm, 1.26 ppm, 1.61 ppm, and 1.18 ppm; the crew member's test kit measured 1.11 ppm, 1.20 ppm, 1.16 ppm, and 1.18 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
09
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Site:
Recreational Water Facilities-Waterslide
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Violation:
Manual records showed the free chlorine residual levels were above 5 ppm for about one hour on three recent days while the facility was open. On 18 February, chlorine levels were 6.2 ppm at 15:04, and 5.2 ppm at 16:06; on 19 February, chlorine levels were 6.5 ppm at 15:06, and 6.1 ppm at 15:52; on 23 February, chlorine levels were 6.3 ppm at 15:05, and 5.7 ppm at 16:16.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa #1
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Violation:
Since the last inspection, manual records did not include the shock chlorination ending levels for approximately 10 days. Also, a few of these manual records did not have the starting shock chlorination levels. There were complete one-hour shock chlorination records registered in the electronic data logger, but there was a discrepancy in the time stamps in the data logger. Staff were not clear if the recorded times were in UTC or ship's local time.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool #1 and 2
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Violation:
The starboard side safety signs did not have the bather load number.
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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 #.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
In the walk-in refrigerator was a one-meter high, round white plastic bin with the lid closed and full of over 25 bags of cut raw spinach. Six bags of spinach in the center of the bin that had food temperatures 44 - 50°F as measured by both the inspector's and the chef's probe thermometers. Staff verified these were loaded yesterday, so the six bags were opened and discarded
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Deck 4 - Pastry
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Violation:
Inside the walk-in refrigerator there were three specific cheesecake types and several trays of each on their own trolley with preparation dates of 28 March and discard dates of 3 April. One type was a square, longer plain cheesecake, another was a round cheesecake with strawberry topping, and the third was a miniature version that was an individual round cheesecake that fit a small plate. The cooling log had only one entry for 28 March labeled cheesecake and staff did not identify each type or record temperatures for each.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process. Document the cooling of all types of potentially hazardous foods.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
In the walk-in refrigerator was a one-meter high, round white plastic bin with the lid closed and full of over 25 bags of cut raw spinach. Although most of the bottom layer of bags were below 41°F, there were six bags of spinach in the center of the bin that had food temperatures 44 - 50°F as measured by both the inspector's and the chef's probe thermometers. Staff verified these were loaded yesterday, so the six bags were opened and discarded immediately after these temperatures were found.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Crew Mess and Staff/Officers Mess - Beverage Counters
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Violation:
In both beverage counters for the crew mess and staff/officers mess, there was a large ice and water dispenser. The top exterior surface of these dispenser units were within 25 mm of the deckhead, making access for cleaning and maintenance very difficult.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
The trolley wash machine had a wash temperature of 150°F, but the mounted wash tank thermometer registered 164°F.
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Recommendation:
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.
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The potwash machine was posted out of order. Staff stated this happened today. Staff repaired the unit during the inspection.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was posted out of order. Staff stated this happened today.
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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.
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Item No.:
28
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Site:
Galley-Deck 4 - Pastry
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Violation:
Water leaked from the deckhead to the outer edge of the canopy hood and down to the floor mixer control panel top cover. This was immediately beside the hood damper access hatch ES-7-13-09-2. Staff sanitized the mixer panel surface and attempted to fix the leak above the deckhead during the inspection.
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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.
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Item No.:
28
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Water leaked from the lower left edge of the hood at the fryer station to the overshelf of the counter beside.
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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.
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Item No.:
28
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Water leaked from the center light in the canopy hood directly above the left braising pan down to the exterior top of the closed lid to the braising pan while food was cooking inside.
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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.
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Item No.:
33
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Site:
Galley-Deck 4 - Pastry
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Violation:
Water leaked from the deckhead to the outer edge of the canopy hood and down to the floor mixer control panel top cover. This was immediately beside the hood damper access hatch ES-7-13-09-2. Staff sanitized the mixer panel surface and attempted to fix the leak above the deckhead during the inspection.
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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.:
33
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Water leaked from the lower left edge of the hood at the fryer station to the overshelf of the counter beside.
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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.:
33
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Site:
Galley-Deck 4 - Soup Station
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Violation:
Water leaked from the center light in the canopy hood directly above the left braising pan down to the exterior top of the closed lid to the braising pan while food was cooking inside.
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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.:
33
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Site:
Food Service General-Decks in Food Areas
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Violation:
Recessed tile grout was in a number of areas in all the galleys and some of the provision areas. Staff presented a full list of the various food areas where tile grouting and repair was to be done in numerous food areas in the April 2016 dry dock.
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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. 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:
Preparation Room-
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Violation:
There was one live filth fly on the bulkhead beside the band saw. Staff destroyed it 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:
Preparation Room-
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Violation:
There was a live filth fly on the deckhead directly above the center preparation counter where food was present. There was a live fruit fly on the deckhead above the handwash 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.:
40
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Site:
Integrated Pest Management-
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Violation:
Treatment and follow-up inspection results were not documented when pests were observed.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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