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Item No.:
06
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Site:
Potable Water-Deck 9 - Aft Far Point Analyzer
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Violation:
The far point analyzer was not maintained in calibration. The analyzer measured a chlorine residual of 1.94 mg/L (PPM); while during manual tests, crew and the inspector measured chlorine residuals of 1.61 & 1.48 and 1.58 & 1.51, respectively. Crew initiated corrective action.
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Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses
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Violation:
During set up for the shore side bunkering operations, the metal couplings for the two bunkering hoses were not adequately protected from contacting the pier. Prior to connecting to the shore side potable water supply, the metal couplings contacted and dragged along the pier on numerous occasions without protection. Crew initiated corrective action.
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Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water, such as on the pier or in the harbor.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log and Visual Inspection Record
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Violation:
The air gap installed on the mineralizer drain line following the 30 March 2025 VSP inspection was not listed on the cross-connection control log. Crew initiated corrective action.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
19
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Site:
Provisions-Dairy Room
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Violation:
Several cardboard boxes containing thawing dessert mix were stored wet.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Galley-Deck 9: Cold Preparation
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Violation:
Several different types of cereal not in their original packages were stored in an unlabeled plastic container.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Buffet-Deck 9: Swirls
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Violation:
The ice cream station near the Blue Iguana Cantina had several damaged silicone cone dispensers stored in a compartment.
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Other-Deck 8 - Bridge (Forward)
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Violation:
No ambient temperature measuring device was provided inside the undercounter refrigeration unit, located on the starboard side of the bridge. Quart-sized containers of 2% milk were stored inside this unit. All time/temperature control for safety food items stored inside measured < 41F. Crew initiated corrective action.
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Recommendation:
Ensure temperature-measuring devices are easily readable and conform to the following guidelines: (1) In a mechanically refrigerated food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of the unit; (2) In a hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the coolest part of the unit; (3) Cold or hot holding equipment used for TCS/PHF is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display.
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Item No.:
21
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Site:
Bar-Deck 9: Red Frog Rum Bar
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Violation:
Several cords from the point-of-sale system laid directly on the countertop, which made the area difficult to clean. Additionally, old food debris was under these cords.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 9: Deli
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Violation:
The countertop on the service side of the buffet line exhibited several pitted areas, which made the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 9: Salad Bar
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Violation:
The ambient air temperature-measuring devices inside the milk dispensing unit read 50F; however, the temperature of the milk measured below 41F. The faulty thermometer was replaced.
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Recommendation:
Ensure ambient air temperature-measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 1: Warewash
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Violation:
When the inspector arrived in the area, technicians had taken the flight-type warewash machine out of service due to low temperatures.
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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; (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.:
22
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Site:
Galley-Deck 1: Warewash
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Violation:
Soiled dishes were stored directly beside each compartment of the in-use flight-type warewash machine.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 1: Warewash
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Violation:
Water leaked from the not-in-service warewash machine and pooled on the deck. It was initially difficult to see the leaking water due to several trolleys blocking the area.
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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; (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.:
22
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Site:
Galley-Deck 1: Potwash
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Violation:
Water leaked from the rinse compartment of the flight-type potwash machine and pooled on the deck.
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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; (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.:
22
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Site:
Pantry-6 - Forward (by Cabin # 6183)
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Violation:
The external wash solution temperature gauge of the undercounter warewash machine was not maintained in proper calibration, and remained at 175F. The plate surface temperature during the wash cycle measured 152F, 152F, 154F, and 153F through four cycles of the machine, while the wash solution measured 160F with a calibrated thermometer. Crew initiated corrective action.
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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; (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:
Buffet-Deck 9: Guys Burger Joint Topping Bar
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Violation:
Old, dried food residue was on the food splash zone of both condiment dispenser units.
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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:
Bar-Deck 9: Red Frog Rum Bar
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Violation:
Old food debris was on the countertop under several cords used for the point-of-sale system.
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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 10: Nouveau Restaurant
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Violation:
The cover for fire extinguisher that was attached to the side of the working counter was soiled with old food residue.
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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 9: Warewash Drop Off Area
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Violation:
A plastic curtain had been placed at the entrance of the soiled warewash drop off area. Crew stated they use the curtain because it was not practical to open/close the door each time. The bottom of the curtain was heavily soiled with dried food residue.
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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.:
28
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Site:
Galley-Deck 9: Pizzeria
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Violation:
A damp rag was stored on top of milk containers in the walk-in refrigerator.
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Recommendation:
Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service articles and single-use articles.
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Item No.:
30
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Site:
Galley-Deck 9: Salad Bar
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Violation:
A wet green sponge was in the handwashing sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Food Service General-Deck 9: Bulkheads and Galley Doors
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Violation:
Most of the doors, door frames, and bulkheads at galley entrances were in disrepair on Deck 9.
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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:
Galley-Deck 9: Warewash Clean Storage
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Violation:
In the clean dish storage area, two deckhead panels were separating, which caused large gaps and exposed the plenum.
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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 1: Warewash
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Violation:
Water leaked from the not-in-service warewash machine and pooled on the deck.
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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 1: Potwash
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Violation:
Water from the leaking flight-type potwash machine pooled on the deck.
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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.:
38
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Site:
Galley-Deck 9: Pizzeria
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Violation:
A damp rag was stored on top of milk containers in the walk-in refrigerator.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Housekeeping-Deck B - Chemical Dispensing Station
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Violation:
The disinfectant concentration dispensed from the chemical dispenser measured less than 500 mg/L (PPM) with an accelerated hydrogen peroxide solution test strip, which was below the threshold defined in the outbreak prevention and response plan (OPRP). Crew initiated corrective action.
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Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or on-site disinfectant generators (such as generators making hypochlorous acid [electrolyzed water, electrochemically activated water, and electroactivated water]) used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure on-site disinfectant generators generate output solutions that constitute an effective disinfectant when used according to the manufacturer?s instructions. Include and follow parameters for use (concentration, contact time, PH, approved surfaces, and other applicable factors) in the OPRP. Ensure studies demonstarting effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review; (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section addresses the procedures for notification of passengers embarking the vessel after an outbreak voyage or in the case of an extended voyage separated into segments, after an outbreak segment; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure these procedures include: (a) Safety data sheets (SDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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