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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
The bunkering chart record for 25 October showed free halogen residual levels below 2 ppm from 1200 to 1600.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The Veranda aft pool had a single, blockable, gravity drain with no gravity drainage system. When draining, water goes directly overboard and does not enter a compensation or makeup tank. The gravity drain cover was an ASME A112.19.8 approved cover.
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Recommendation:
For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
Only the Serenity whirlpools had flow meters installed to monitor the recirculation flow rates. The bather loads values on the safety signs for the other RWFs were calculated using the manufacturer's theoretical flow rates. Turnover rates were not calculated for any of the RWFs. This is a repeat item from the previous inspection. According to staff, flow meters were ordered after last inspection, but an essential piece for the installation of the flow meters were not delivered. Staff showed a recently placed requisition order dated 8 October for the missing parts.
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Recommendation:
Ensure 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. Turnover rates must be calculated from flow meters and not from theoretical pump rate curves. Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. 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.
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Item No.:
16
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Site:
Buffet-Lido - Omelet Station
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Violation:
Eggs to order were available at the Omelet Station. Consumer advisory placard was not posted. Staff immediately found the sign and returned it to the counter.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Bar-Coffee Shop
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Violation:
The time control plan was not posted. It was on a clipboard inside a cabinet. This was corrected by ship staff by posting the time control plan.
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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.
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Item No.:
19
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Site:
Galley-Hot Serving Line - Forward
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Violation:
Condensate water from the bottom of the plate shelf was observed dripping into an uncovered pan of roasted eggplant. The bain marie was at a full boil and all empty pan inserts were uncovered which created a large amount of steam that condensed on the surface immediately above the food. The food was immediately discarded by the staff
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Recommendation:
Protect food from contamination that may result from a biological origin.
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Item No.:
22
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Site:
Galley-Dishwashing - Forward
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Violation:
The final rinse thermometer on the conveyor dishwash machine was out of calibration. It was reading 229 - 232F, but the final rinse manifold was not emitting steam, as it would at this temperature if it was accurate.
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Recommendation:
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Item No.:
25
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Site:
Bar-Coffee Shop
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Violation:
Wiping cloth buckets were set up for use, but sanitizer had not been added. Bar was in the process of being opened.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are wet and cleaned, stored in a chemical sanitizer.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
Black soil was noted along the seam between the ice maker and storage bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Lido - Pizza Station
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Violation:
A soiled spatula was found stored with the clean utensils.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Tiffany Bar
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Violation:
Soil was observed in the bottom of the recirculating water supply pan for the right ice cuber. The left cuber was clean.
A heavy amount of black soil was found in the back upper left corner of the ice storage bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Lido - Pizza Station
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Violation:
The outside of the parmesan cheese shaker dispenser on the passenger service counter was soiled with old food debris from the previous passenger's fingers.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Lido - Starboard Grill Station
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Violation:
A small amount of food soil was found on a plate and in a bowl in the stack of clean tableware.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Lido - Port Grill Station
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Violation:
Area around the grease pan chute on the grill was heavily soiled with old grease.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt and food residue.
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Item No.:
27
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Site:
Galley-Hot Serving Line - Aft
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Violation:
Soil was noted in the back left bottom corner under the drip tray of a previously cleaned broiler.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Bar-Coffee Shop
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Violation:
Two decorative pieces at the right end of the coffee preparation service counter were coated with dust. Staff permanently removed the pieces from the area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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Item No.:
28
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Site:
Buffet-Counter
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Violation:
Clean bowls on the service line were inverted in standing water that had apparently drained from the bowls.
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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. and (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:
Buffet-Lido - Beverage Station
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Violation:
A large stack of clean glasses that were being transported around to replenish the Lido beverage stations was observed being wiped along the rim edge by a rag that was taken from a crew member's pants pocket. Ship's staff redirected entire bin back to the dishwashing operation to clean all the glasses.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
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Site:
Buffet-Lido - Starboard Grill Station
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Violation:
The deck and coving were heavily soiled under the two-door undercounter cooler.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido - Port Grill Station
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Violation:
The deck and coving were heavily soiled under the two-door undercounter cooler.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Lido - Central Galley
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Violation:
Area behind and on the right side of the convection oven did not have 110 lux light intensity.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
36
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Site:
Pantry-
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Violation:
There was less than the required 110 lux of light behind and around the deck mounted ice machines located throughout the deck pantries.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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