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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Reocrds
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Violation:
The pipe disinfection record from 26 September did not indicate the free halogen residual level before the pipe was put into service.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Production - Injection Point
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Violation:
The pipe was striped blue before the chlorine injection point on the production line.
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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.:
09
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The main pool, classified as an interactive water facility, had free chlorine residual levels less than 2.0 ppm during consecutive tests. The free chlorine residual levels ranged from 1.13 to 2.06 ppm between the inspector's and ship's test kits. The analyzer was checked in the pool machinery room, and was found to be out of calibration; the analyzer read 2.69 ppm and the inspector and ship measured 0.86 ppm and 0.82 ppm, respectively.
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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.:
09
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Site:
Recreational Water Facilities-Childen's Pool
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Violation:
The Children's Pool, classified as an interactive water facility, had free chlorine residual levels less than 2.0 ppm during consecutive tests. The free chlorine residual levels ranged from 1.52-2.01 ppm between the inspector's and ship's test kits. The analyzer was evaluated in the pool machinery room, and was found to be out of calibration; the analyzer read 2.15 ppm and the inspector's and ship's test kits measured 1.54 ppm and 1.55 ppm, respectively.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (2) children's pools, between1.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Analyzer
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Violation:
The analyzers for the Main and Children's Pool were both out of calibration during the inspection. Staff reported having to re-calibrate the analyzers two to three times per day.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions.
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Item No.:
16
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Site:
Other-Engine Room
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Violation:
The engine room had an espresso machine with a milk compartment labeled 'time control.' A time control plan for the milk and espresso machine could not be located. The engine room also had a refrigerator, and three containers of milk had temperatures of 58-62F. A time control plan was posted for the pastry display case, but did not include the milk for the espresso machine. A similar finding was noted on the last inspection. Transportation logs were shown to verify the milk containers were dropped off and picked up within four hours.
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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. 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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Bar-Deck 5 - Latitudes
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Violation:
Unopened cartons of milk and milk products were found at 45F in a service area reach-in cooler. Cooler ambient temperature was at 40F. All milk in this cooler was discarded,
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer - Dishwashing
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Violation:
The dishwasher had five of six upper final rinse spray nozzles had a weak spray pattern or a single stream of water rather than providing uniform coverage of the dishes going through this part of the warewash machine. Glasswasher had one of five upper final rinse nozzles clogged.
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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.:
26
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Site:
Galley-Deck 11 - Windjammer - Potwash Area
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Violation:
The ice machine had mold on the interior ice deflector and water manifold.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 12 - Izumi
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Violation:
The ice maker had 2 spots of mold on the interior manifold and one on the ice deflector.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Deck 11 - Izumi
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Violation:
Dried food soil was noted on the inside of a clean serving pan.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 13 - Conceirge Lounge
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Violation:
A previously cleaned soda dispenser nozzle was soiled with beverage residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Dining Room-Deck 5 - Side Stand - Starboard
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Violation:
Old food soil was in contact with passenger's clean silverware in the basket on the side stand.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Dining Room-Deck 4 - Side Stand - Starboard
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Violation:
Dried food soil was found on serving trolleys that had been previously cleaned.
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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.:
27
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Site:
Galley-Deck 6 - Chops Grill
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Violation:
The previously cleaned grill had an accumulation of black greasy residue on the heating element support framing.
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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.:
27
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Site:
Galley-Deck 6 - Giovanni's
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Violation:
The previously cleaned grill had an accumulation of black greasy residue on the heating element framing.
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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.:
27
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Site:
Buffet-Deck 11 - Windjammer - Starboard Coffee Station
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Violation:
The bottom of sugar and artificial sweetener packet display containers had accumulations of spilled sugar and sweetener in them.
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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:
Galley-Deck 5 - Garde Manger
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Violation:
Old food soil was found on the scupper cover behind the ice machine.
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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.:
33
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Site:
Galley-Deck 4 - Soup/Sauce Station
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Violation:
A constant deckhead leak was noted in an area of the exit to the main aisle. No food or equipment in the area of the leak.
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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:
Provisions-Deck 1 - Dry Stores
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Violation:
Old food soil was found on the deck under the shelving in the back right corner of the storeroom.
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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.:
33
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Site:
Galley-Deck 6 - Chops Grill
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Violation:
In the show galley, food soil was noted on the deck on the left end of the front counter. It was also found in the left shutter channel. The deck under the broiler, was also soiled.
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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.:
33
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Site:
Galley-Deck 5 - Bakery
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Violation:
Ice was accumulating and dripping from an attachment hole in the light cover in the walk-in freezer.
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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.:
34
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Site:
Buffet-Deck 11 - Windjammer - Starboard Coffee Station
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Violation:
A buildup of beverage residue was noted on front counter dump sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Bar-Deck 13 - Viking Crown Lounge
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Violation:
One fruit fly was noted in the closed bar.
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Recommendation:
Effectively control the presence of insects 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:
The IPM Plan indicated one monthly active inspection during the night or periods of low activity. Some of the active night inspections were conducted between 1630 and 1800, which were in areas of high activity.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Shipments
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Violation:
The ship was not inspecting the incoming technical supplies for pests.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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