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Item No.:
02
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Site:
Medical-
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Violation:
The bacteriological specimen collection containers expired June 2008.
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Recommendation:
Ensure that bacteriological specimen collection containers are not expired.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines to the handwash sink was after the reduced pressure backflow prevention device (rp). There was a laundry machine on this same line between the rp and the handwash sink.
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Recommendation:
Ensure that the water line for the handwash sink is taken prior to the reduced pressure backflow prevention device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Backflow prevention devices were not installed on the potable water lines supplying the toilets in cabins a547, a603, a 605 and a539.
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Recommendation:
Install backflow prevention devices on these potable water connections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were no charts for bunkering on 08/29/2007 and 08/22/2007. According to the water log book, water was bunkered on these dates and E. coli tests were performed.
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Recommendation:
Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were no charts for bunkering on 08/29/2007 and 08/22/2007. According to the water log book, water was bunkered on these dates and E. coli tests were performed.
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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:
Suction fitting covers were damaged or missing in the deck 12 midship and deck 12 aft whirlpools. A total of five drain covers were either broken or missing.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
Swimming Pool-Crew Pool
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Violation:
The shallow end of the pool had "max. depth 3 feet 7 inches" and the deep end had "max. depth 5 feet 2 inches". This was confusing given that the shallow end was the minimum depth of the pool.
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Recommendation:
Place the depth markers at the appropriate locations.
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Item No.:
10
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Site:
Swimming Pool-
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Violation:
The vessel had a public vomiting and public diarrhea incident log for all areas of the vessel. This log did not have columns for recording the concentration or contact time for these accidents when they occurred in a pool or whirlpool spa. Additionally, the vessel's current accident procedure needed updating to the new CT value of 15300.
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Recommendation:
Ensure that a written or electronic record is made of all fecal accidents. Ensure that the record includes the pool name, date and time of incident, response steps taken, the free residual halogen level achieved following cleaning, and the contact time.
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Item No.:
16
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Site:
Other-Deck 4 Security Office Corridor
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Violation:
Two carts with cheese, raw vegetables, cooked vegetables, sour cream and deli meats were left out in the crew corridor. One cart was used to prop open a door to a passenger area. The temperatures of the foods were between 47° F and 52° F. A third cart by FSD 41104 with sour cream and sauces had temperatures of 51°F. All food was discarded.
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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.:
16
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Site:
Galley-Deck 5 Garde Manger Preparation
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Violation:
A pan of cut watermelon in the refrigerator had a maximum internal temperature of 44° F. The melon had been in the refrigerator for less than two hours. The melon was immediately sent to the blast chiller.
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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.:
16
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Site:
Galley-Deck 5 Coffee Pantry
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Violation:
An opened box UHT milk had a maximum internal temperature of 45° F. The milk was immediately discarded.
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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.:
19
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Site:
Galley-Deck 5 Soup Station
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Violation:
The paper towel dispenser was mounted on the bulkhead over a working preparation table.
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Recommendation:
Reposition the paper towel dispenser so that it is not over a preparation table.
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Item No.:
21
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Site:
Bar-Riviera Pool Bar
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Violation:
There were seams between the refrigerator doors and the decorative panels.
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Recommendation:
Seal the seams.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact area of the potato peeler.
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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:
Galley-Deck 6 Pastry
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Violation:
The steamer and the grill had peeling labels.
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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.:
24
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Site:
Galley-Deck 5 Bakery
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Violation:
The chlorine residual was 0 ppm in the sanitizing bucket.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The previously cleaned cutting board was soiled with blood and stored as clean.
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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:
Preparation Room-
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Violation:
The gaskets for refrigeration unit # 1 were soiled with a black substance.
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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.:
27
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Site:
Preparation Room-
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Violation:
The laminated signs "DECK 6" and "SOUP" inside the vegetable holding room were soiled with a moist black substance.
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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.:
27
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Site:
Galley-Deck 6 Pastry
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Violation:
The peeling labels on the steamer and grill were soiled with a black substance.
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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:
Preparation Room-
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Violation:
The aft handwash station had a maximum temperature of 91° F when measured with the inspector's thermometer.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
30
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Site:
Buffet-
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Violation:
The handwash station by the ice machine did not have a receptacle for used paper towels.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Verdi
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Violation:
The handwash station did not have a receptacle for the used paper towels.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Bar-Coffee Bar
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Violation:
There were holes in the swing door between the bar and the pantry. This door had the locking mechanism removed to make it a swing door.
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Recommendation:
Seal the holes in the door.
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Item No.:
33
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Site:
Pantry-Dispense Bar Pantry
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Violation:
The bulkhead/deck juncture was not coved in the walk-in refrigeration unit and the entrance to the pantry.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Provisions-Frozen Egg Stores
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Violation:
The deck and metal deck stands were soiled with an accumulation of juice.
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Recommendation:
Ensure that 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:
Food Service General-Decks
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Violation:
The decks in the food preparation areas had recessed and missing grout especially around the stainless steal scuppers and equipment mounts.
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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:
Galley-Deck 5 Garde Manger
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Violation:
The technical space for refrigeration unit # 2 had unsealed pipe penetrations into the bulkhead.
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Recommendation:
Seal the pipe penetrations.
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Item No.:
33
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Site:
Buffet-Horizon Court
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Violation:
The deck/cabinet junctures were not coved at the waiter stations.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
37
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Site:
Galley-Deck 6 Sauce Station
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Violation:
Condensate was on the conduit and the deckhead above the tilting pans.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 6 Potwash
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Violation:
Condensate was collecting on the deckhead in the potwash area.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Hot Galley
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Violation:
1 adult roach was observed on top of the hot stove.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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