|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
The total count for the cruise ending the day of the inspection was 975 crew and no passengers as reported in the 24-hour report. The actual count should have included 1000 crew and 269 contractors. In addition, per the nurse the contractors were included in the 975 crew count but were put in a guest gastrointestinal illness log and not the crew log. There was no attempt made to find out the duties of the ill contractors and whether or not they included activities in the galleys related to food equipment or warewashing equipment.
|
|
Recommendation:
Ensure that the total counts submitted in 24-hour reports are accurate and include all individuals on the vessel. Ensure that contractors who are diagnosed with gastrointestinal illness are isolated in accordance with the duties they perform on the vessel.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
There were no E. coli tests conducted on the distribution water for June 2008.
|
|
Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
There were no E. coli tests conducted on the distribution water for June 2008.
|
|
Recommendation:
Ensure that sample results are maintained onboard the vessel at least 12 months, and are available to the VSP for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Port Aft Beverage Station
|
|
Violation:
There was no backflow prevention device on the potable water line supplying the juice machine.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The potable water line supplying a hose connection on deck 12 near the children's pool was not fitted with a backflow prevention device.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
08
|
|
Site:
Whirlpool/Spa-Deck 8 Aft Pool/Whirlpool Pump Room
|
|
Violation:
The small diameter potable water line to the chemical tanks was not striped blue. There was a hose connected to one of the taps over the tanks and a backflow prevention device was not provided.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Whirlpool/Spa-Deck 8 Aft Pool/Whirlpool Pump Room
|
|
Violation:
The small diameter potable water line to the chemical tanks was not striped blue. There was a hose connected to one of the taps over the tanks and a backflow prevention device was not provided.
|
|
Recommendation:
Remove the hose or install a backflow prevention device.
|
|
|
Item No.:
08
|
|
Site:
Whirlpool/Spa-Crew Whirlpool Pump Room
|
|
Violation:
There was a hose connected to one of the taps for the chemical tanks. A backflow prevention device was not provided.
|
|
Recommendation:
Remove the hose or install a backflow prevention device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The large diameter cooling water lines in the engine room were striped blue. There was no secondary color to differentiate these lines from potable water lines that were similarly striped.
|
|
Recommendation:
Remove the blue striping or add a secondary color.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The comprehensive cross-connection control program did not list all of the connections to the potable water system. There were several connection in the crew galley and main galley that were not listed. The hose connection near the children's pool was not listed. It appeared that none of the warewash machines or detergent dispensers in the warewash areas were listed. Two atmospheric vacuum breakers in the engine room at the chlorine dosing stations for the potable water were not listed.
|
|
Recommendation:
Ensure that all of the connections to the potable water system are listed in the program.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Coffee Bar
|
|
Violation:
A double check valve assembly was installed on the water line for the hood cleaning cabinet. Per the staff this hood cleaning system was not in use.
|
|
Recommendation:
Disconnect this unit from the potable water system.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-Deck 9 Mid-Ship Port
|
|
Violation:
The drain cover had several cracks.
|
|
Recommendation:
Replace the drain cover.
|
|
|
Item No.:
10
|
|
Site:
Swimming Pool-Deck 9 Mid-Ship
|
|
Violation:
There was no safety sign and no shepherd's hook.
|
|
Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
|
|
|
Item No.:
10
|
|
Site:
Swimming Pool-Deck 9 Mid-Ship
|
|
Violation:
There was no safety sign and no shepherd's hook.
|
|
Recommendation:
Ensure that safety signs are provided for public swimming pools and whirlpool spas.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
The personal information data entry for cabin mates was initiated when the ill crew members reported to medical. The ill crew member was given a sheet to inform the cabin mate to report to medical. The cabin mate's initial interview generally occurred the day after. There was no attempt by the medical staff or supervisory staff to contact the cabin mate.
|
|
Recommendation:
Ensure that the cabin mates and close contacts of ill crew members are interviewed the day the ill crew member first presents to medical.
|
|
|
Item No.:
16
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
The temperature of the tuna was at 48° F and the sliced tomatoes at 46° F. These items had been in walk-in cooler #47 since the previous night. These items were discarded.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
Pans of sliced tomatoes, pasta salads and sliced mozzarella cheese were cooling inside the blast chiller. There was no record of these items on the cooling logs. Per staff, these items were placed inside the blast chiller an hour prior.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
17
|
|
Site:
Food Service General-
|
|
Violation:
The "certificate of compliance" from MacKnight Seafood did not indicate the species of fish that was frozen for parasite destruction.
|
|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer, Petty Officer and Staff Messes
|
|
Violation:
The sneeze guard for the top tier of the cold buffet line was too short.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The self-service soup urn was not located under a sneeze guard.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Provisions-
|
|
Violation:
There was an open trolley of washed raw whole potatoes in the corridor.
|
|
Recommendation:
Do not store uncovered trolleys of food in corridors.
|
|
|
Item No.:
20
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
The temperature of walk-in cooler #47 was at 56° F. There were potentially hazardous food inside this walk-in cooler.
|
|
Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Galley-Paris Hot Galley
|
|
Violation:
There were grooved fasteners inside the ovens under the salamander.
|
|
Recommendation:
Replace the grooved fasteners with smooth, low-profile, non-corroding fasteners.
|
|
|
Item No.:
20
|
|
Site:
Galley-Center Galley
|
|
Violation:
The gaskets around the windows of the stacked combination ovens were not sealed properly, leaving gaps where food debris could collect.
|
|
Recommendation:
Seal the gaskets and eliminate the gaps.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
There were open seams and gaps along the edges of equipment.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
The gasket inside the blast chiller was loose.
|
|
Recommendation:
Repair or replace the gasket.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Grand Buffet
|
|
Violation:
The shield on the sneeze guard for the portside bain marie was cracked.
|
|
Recommendation:
Replace the shield on the sneeze guard.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The bulkhead profile strip on the bottom of the proofer was loose. The door handle for the proofer was missing.
|
|
Recommendation:
Repair the profile strip. Replace the door handle.
|
|
|
Item No.:
21
|
|
Site:
Galley-Paris Hot Galley
|
|
Violation:
The light cover above the salamander was cracked.
|
|
Recommendation:
Replace the light cover.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center Galley
|
|
Violation:
The bottom panel for the right square tilting kettle was loose.
|
|
Recommendation:
Repair or replace the panel.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The front panel for the fryer at the hot food line was damaged.
|
|
Recommendation:
Repair or replace the front panel.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The knob for the dipper well was damaged.
|
|
Recommendation:
Replace the knob.
|
|
|
Item No.:
21
|
|
Site:
Bar-Capital Bar
|
|
Violation:
There was an open seam on the back bar counter at the pointed section of the counter.
|
|
Recommendation:
Seal the seam in the counter.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The rinse and final rinse curtains for the dishwash machine were soiled.
|
|
Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
|
|
|
Item No.:
26
|
|
Site:
Galley-Paris Hot Galley
|
|
Violation:
The coils for the fryer were soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Center Galley
|
|
Violation:
The blade on the can opener was soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Lido Center Galley
|
|
Violation:
There was a heavy accumulation of grease on the electrical pipes below the flat grill and the tilting kettle.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
The pipes under the sanitize compartment were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-London Line
|
|
Violation:
The inside of the technical compartment for the induction cooker was heavily soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Lido Center Galley
|
|
Violation:
There were several oven racks stored on the deck next to the combination ovens.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Bar-Vienna Cafe Bar
|
|
Violation:
There were juice container lids and a serving knife stored in the technical compartment under the utility sink.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Coffee Bar
|
|
Violation:
There was a hood cleaning cabinet with a chemical container directly over a table that was used for staging clean equipment. Per the staff this hood cleaning equipment was not in use.
|
|
Recommendation:
Remove the chemical container from the cabinet.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There were cracked deck tiles and missing and recessed grout throughout the food preparation areas, especially along the scuppers.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Center Galley
|
|
Violation:
There was a sticky residue on the bulkhead above the fryers.
|
|
Recommendation:
Remove the sticky residue.
|
|
|
Item No.:
33
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
The vent covers above the 2 compartment sink were dusty.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
There was a loose bulkhead profile strip inside walk-in cooler #46.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Warewash
|
|
Violation:
The vent cover above the soiled landing of the dishwash machine was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
There were cracks in the deck drain and the paint was peeling.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Starboard Toast Station
|
|
Violation:
The vent covers above the toasters were dusty.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was an opening around the bulkhead pipe penetration behind the small soup kettle.
|
|
Recommendation:
Close the opening around the pipe penetration.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
The deck drain grates in front of the square tilting kettle were heavily soiled with dried food debris.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
There were missing deck tiles at the threshold to the walk-in freezer.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was an opening around the bulkhead pipe penetration in the technical compartment under the juice machine.
|
|
Recommendation:
Close the opening around the pipe penetration.
|
|
|
Item No.:
33
|
|
Site:
Bar-Capital Bar
|
|
Violation:
The deck was soiled with construction debris from the dry dock.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Capital Bar
|
|
Violation:
The material that was used for coving was chipping off near the trash can cabinet.
|
|
Recommendation:
Repair the coving.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Capital Bar
|
|
Violation:
There were tables stored on the deck between the ice machine and the refrigeration unit, making the deck difficult to clean.
|
|
Recommendation:
Remove the tables from the pantry.
|
|
|
Item No.:
33
|
|
Site:
Bar-Casino Bar
|
|
Violation:
The deck was soiled under the bar counters.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Casino Bar
|
|
Violation:
The bottom section of the door to the pantry was damaged.
|
|
Recommendation:
Repair the door.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The deck tiles were chipped and the grout was worn.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The grout was worn.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The POS network cable draped the deck.
|
|
Recommendation:
Remove the cable from the deck.
|
|
|
Item No.:
33
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
There were holes and seams between the bulkhead and the newly installed ice cream display case.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
The deck tiles were damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Prepared Vegetable Walk-in Refrigeration Unit
|
|
Violation:
The grout was worn.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
There was a steady leak at the faucet of the 2 compartment sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a steady leak at the drain line for the sanitize compartment of the 3 compartment sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Warewash
|
|
Violation:
The deckhead sprinkler in front of the warewash machine was dripping.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Room Service
|
|
Violation:
The handwash sink next to the ice machine was clogged.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-London Potwash
|
|
Violation:
There were a few leaks at the drain lines under the potwash machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Warewash
|
|
Violation:
There was an insufficient amount of light above the clean landing of the dishwash machine. The light bulbs had burned out.
|
|
Recommendation:
Replace the light bulbs.
|
|
|
Item No.:
36
|
|
Site:
Other-Dining Rooms
|
|
Violation:
There was an insufficient amount of light for cleaning operations at all waiter stations.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Bar-Casino Bar
|
|
Violation:
The light levels were inadequate at either end of the bar near the handwash stations.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
36
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Site:
Bar-Pool Bar
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Violation:
The light levels were inadequate.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
37
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Site:
Galley-Portside Aft Warewash
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Violation:
There was an excessive amount of heat and steam in this area.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-Portside Entrance to Galley Center
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Violation:
The coffee machines were not in use.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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