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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
On 29 November, water chemistry values were recorded at 2135 but the next measurement was not taken until 0330 on 30 Nov.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room Deck 0 Compartment 8 Portside
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Violation:
The reduced pressure principle backflow prevention assembly for the bunkering line was continuously dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room Reverse Osmosis Starboard
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Violation:
There was blue striping (with white arrows) on the permeate 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. 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.
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Item No.:
08
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Site:
Potable Water-Far Point
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Violation:
There was no air gap between the new analyzer system and the drain line. Crew could not confirm if there was any other backflow prevention in the device.
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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). Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
It could not be confirmed that the necessary curing time for the paint in potable water tank 6AP had been met for use with potable water. Documentation for potable water tank 6AP stated the tank was cured for '>72 hours' at 30C. The narrative stated the curing began on 30 September and that disinfection spraying began on 4 October, and the tank was refilled on 6 October. According to the manufacturer's specifications, five days was required at 35C and seven days was required at 25C. The manufacturer's specifications also stated 'This does not take into consideration any specific curing requirements for third party approvals, such as for potable water use'.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
16
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Site:
Bar-The Great Outdoors Deck 11 Starboard Aft
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Violation:
The inspector noted that the ambient temperature of the undercounter refrigerator on the starboard side felt warm upon opening. There were several cartons of potentially hazardous items (ice cream mix). One container of ice cream mix measured 51.9F and the internal ambient thermometer was reading from 43F-44F. Staff stated that this refrigerator is not used in the morning and not frequently opened until lunch and dinner service. Staff discarded the ice cream mix and reconfigured the cartons to ensure better air flow.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Dining Room-Pinnacle Sushi Bar
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Violation:
The consumer advisory on the leaflet in the middle of the menu was on the second (back) page of the sushi menu. The items were asterisked on both pages and referred to the consumer advisory text, however; if passengers only read the first page of the menu, the advisory could possibly be overlooked.
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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 or 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.:
19
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Site:
Bar-The Great Outdoors Deck 11 Starboard Aft
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Violation:
There were several pieces of paper, a packaged thermometer, a wrench and packaged cigarettes stored inside the neutral cabinet directly next to the open bottles of liquor. Staff stated that these would be relocated to a different area so as to protect the open bottles.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Buffet-Garden Cafe Deck 11 Starboard Side
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Violation:
The undercounter refrigerator #7 was not working. Staff presented the inspector with documentation showing that the unit had been out of service since 28 November 2019. The parts for this unit were onboard and to be installed as soon as possible.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Buffet-Garden Cafe Deck 11 Starboard Side
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Violation:
The undercounter refrigerator #8 was not working during the inspection. Staff presented the inspector with documentation that stated this had been out of service since 8 October 2019. The internal temperature was measured during the inspection at 60F. Crew repaired the unit and the temperature was measured at 41F. The gauge was still being repaired.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
20
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Site:
Buffet-Garden Cafe Deck 11 Starboard Side
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Violation:
The upright refrigerator #1 was out of order. Staff presented documentation to the inspector indicating that this had been out of order since 8 October 2019 and the part for it was expected on 20 December 2019. There were other means to refrigerate food (walk-in unit) but this should be repaired soon.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Bar-The Great Outdoors Deck 11 Starboard Aft
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Violation:
The inspector noted that the ambient temperature of the undercounter refrigerator on the starboard side felt warm upon opening. There were several cartons of potentially hazardous items (ice cream mix). One container of ice cream mix measured 51.9F and the internal ambient thermometer was reading from 43F-44F. Staff stated that this refrigerator is not used in the morning and not frequently opened until lunch and dinner service. Staff discarded the ice cream mix and reconfigured the cartons to ensure better air flow.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Garden Cafe Deck 11 Starboard Aft
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Violation:
The stacked combination ovens beneath the hood in the hot galley only provided approximately 5-5.5 inch clearance from the deck. Staff stated that this was noted after dry dock and presented a list to the inspector showing that it was a warranty claim. The deck beneath the oven was maintained clean.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Buffet-Garden Cafe Deck 11 Starboard Side
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Violation:
There was a seam larger than 0.8mm at the corner of the end of the beverage station and the juncture with the bulkhead. Staff responded immediately to make repairs.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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-The Great Outdoors Deck 11 Starboard Aft
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Violation:
Beneath the stairs, near the waiter station, was a slow drip coming from a seam in one of the stair covers. The drip was falling near the sanitizer solution bucket but it did not fall inside. The inspector moved the bucket away from the drip and asked staff to ensure it is kept out of the way of the drip.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-Bridge
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Violation:
The cords for the undercounter refrigerator were laying directly on the deck below the machine, which made the area difficult-to-clean. There was greater than a day's accumulation of dust and debris under the machine. Additionally, the gap around the cord penetration through the back of the cabinet was not closed and was open to a difficult-to-clean area behind the cabinet.
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Recommendation:
Elevate the cords above the deck.
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Item No.:
21
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Site:
Buffet-Garden Cafe Deck 11 Starboard Side
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Violation:
The waiter trolley parked beneath the stairs had a difficult to clean surface on the bottom, inside the shelf. The paint/covering was peeling. Staff stated that several new trolleys were ordered to replace the ones which were not able to be easily cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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:
Bar-Topsiders Pantry
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Violation:
Four final rinse nozzles were blocked with food debris in the hood-type warewash machine. Crew stated they were still setting up the area and it had recently been used.
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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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
27
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Site:
Galley-Deck 5 Starboard Side Near Warewash
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Violation:
There were stacks of previously-cleaned, clear plate covers on an over shelf between the two sets of ice machines which had a layer of dust on the top non food contact surface. The inspector was able to wipe the dust away with an alcohol wipe. Staff returned these to be rewashed right away.
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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:
Preparation Room-Deck
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Violation:
There were several areas where the grout was pitted, chipped and/or cracked. Staff presented the inspector with documentation showing the deck was under ongoing maintenance.
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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.:
33
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Site:
Other-Bridge
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Violation:
The cords for the undercounter refrigerator were lying directly on the deck below the machine, which made the area difficult-to-clean. There was greater than a day's accumulation of dust and debris under the machine. Additionally, the gap around the cord penetration through the back of the cabinet was not closed and was open to a difficult-to-clean area behind the cabinet.
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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, 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
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Violation:
The grout in several areas was missing, pitted or cracked making it difficult to clean. Staff presented documentation to the inspector noting that there was ongoing maintenance for the deck material. A similar item was written on the previous report, however; some repairs had been made since then.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
39
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Site:
Bar-Topsiders
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Violation:
There was one flying insect on an undercounter technical cabinet.
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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.:
43
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Site:
Ventilation-HVAC Unit SC 406
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Violation:
In HVAC unit SC 406, there was excessive standing water in the motor compartment due to a leak from the drip eliminator drain. Crew reported it should be fixed later in the day. The unit supplied air for the bakery.
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Recommendation:
Ensure condensation collection pans are self-draining.
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