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Item No.:
03
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Site:
Potable Water-
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Violation:
There were a few days when the free chlorine residual during bunkering and production was less than 2.0 ppm for several hours.
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Recommendation:
Ensure that potable water is continuously halogenated 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.
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Item No.:
04
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Site:
Potable Water-
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Violation:
The analyzer for the far point noted a free halogen residual of 0.17-0.18 ppm while the manual test noted 0.08 with no color change. The lack of a color change was an indication that there was no chlorine in the distribution system. This was corrected and the residual was 0.8 ppm.
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Recommendation:
Ensure that the halogenation device provides continuous halogenation of the potable water distribution system and maintains a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The back-up chlorine dosing pump for the distribution system was not set to switch on automatically. Additionally, there was no indication that an audible alarm was installed to alert staff members when the free chlorine residual in the distribution system drops below acceptable levels.
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Recommendation:
Ensure that an audible alarm is provided in a continuously occupied watch station (i.e. engine room) to indicate low free halogen readings at the distant point analyzer.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The back-up chlorine dosing pump for the distribution system was not set to switch on automatically. Additionally, there was no indication that an audible alarm was installed to alert staff members when the free chlorine residual in the distribution system drops below acceptable levels.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water fill line for the thalassotherapy compensation tank was striped green. This was corrected. The small diameter potable water lines were not striped blue in the engine workshop, garbage room, engine room at pump room 2, main laundry and crew laundry.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Some of the devices listed in the comprehensive cross-connection control program did not correspond with the devices that were installed at the connections. A non-continuous pressure backflow prevention device was installed on the potable water line supplying the middle combination oven in the crew galley.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Some of the devices listed in the comprehensive cross-connection control program did not correspond with the devices that were installed at the connections. A non-continuous pressure backflow prevention device was installed on the potable water line supplying the middle combination oven in the crew galley.
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Recommendation:
Ensure that the program correctly lists the devices installed at each cross-connection.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was one day when tests for bunkering were conducted more than 1 hour apart. There were a few days when the tests for production were conducted more than 4 hours apart.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The individual responsible for the for the sedimentation test was not able to describe the proper procedure for conducting this test. Additionally, the test results for the tests he did conduct were not recorded.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The individual responsible for the for the sedimentation test was not able to describe the proper procedure for conducting this test. Additionally, the test results for the tests he did conduct were not recorded.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
16
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Site:
Galley-Time As A Public Health Control Plan
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Violation:
The pass through refrigerator was labeled for time control but, the time control plan did not reflect this. Per staff members, this refrigeration unit was used for time control during meal service and temperature control between meal service. This use was confusing and upon discussion with the staff, not all were in agreement on how this refrigeration unit was used.
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Recommendation:
Ensure that the plans lists all cold holding and hot holding units that are used with time control.
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Item No.:
16
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Site:
Galley-Time As A Public Health Control Plan
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Violation:
The pass through refrigerator was labeled for time control but, the time control plan did not reflect this. Per staff members, this refrigeration unit was used for time control during meal service and temperature control between meal service. This use was confusing and upon discussion with the staff, not all were in agreement on how this refrigeration unit was used.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Galley-Time As A Public Health Control Plan
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Violation:
The pass through refrigerator was labeled for time control but, the time control plan did not reflect this. Per staff members, this refrigeration unit was used for time control during meal service and temperature control between meal service. This use was confusing and upon discussion with the staff, not all were in agreement on how this refrigeration unit was used.
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Recommendation:
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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Pantry-Dining Room Pantry
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Violation:
The milk inside the bulk milk dispensing unit was 55° F. The cooling unit had been turned off after the breakfast shift. The milk was discarded immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The potable water line to the tilting pan had a rubber exterior that was peeling, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The potable water line to the tilting pan had a rubber exterior that was peeling, making cleaning difficult.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Buffet-Lido Hot Line
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Violation:
The grouting around the edges of the bain marie pan inserts was missing, creating seams and making cleaning difficult.
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Recommendation:
Ensure that 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:
Other-Pool Grill
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Violation:
The drip pan housings of the flat grills had gaps, making cleaning difficult.
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Recommendation:
Ensure that 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:
Galley-Dishwash
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Violation:
The data plate for the dishwash machine was partially blocked, making it difficult to read.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The external mounted thermometer of the sanitize compartment of the three compartment sink had a reading of 160° F. The temperature of the sanitize water when measured was 176° F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Buffet-Dishwash
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Violation:
Dish racks were staged on the deck between use.
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Recommendation:
Provide an appropriate deck stand or shelf for staging dish racks.
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Item No.:
26
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Site:
Other-Pool Grill
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Violation:
The heating element of the deep fryer was soiled with food.
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Recommendation:
Ensure that 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 Hot Line
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Violation:
The seams around the hotel pan inserts were soiled with food.
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Recommendation:
Ensure that 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.:
29
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Site:
Other-Pool Grill
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Violation:
The handwash station was located in the pool grill pantry behind a handle operated door. Persons working in the grill area must use this handwash station.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The bulkhead to the right of the dairy box was dented and separating, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Dirty Dishware Drop-Off
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Violation:
The gasket around the pass through door had been removed, exposing the underlying adhesive layer and making cleaning difficult.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Fish/Meat Preparation
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Violation:
The bulkhead between the fish and meat preparation areas was dented and separating, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a water leak on the flexible hose of bain marie 6.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Pool Bar
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Violation:
There was no protective cover for the third deckhead light from the entrance.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
An excessive amount of condensate had collected on the deckhead above the dirty landing and the entrance of the dishwash machine. The condensate was dripping onto the deck and the dirty landing.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
Waste receptacles were not provided at the exits of the spa to dispose of paper towels used to open the exit doors. This was from both the men's and women's toilet rooms.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
41
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Site:
Ventilation-
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Violation:
The air-conditioning unit condensate collection pan was approximately 6 1/2 feet long but only 3 inches of the pan were accessible for inspection.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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