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Item No.:
08
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Site:
Potable Water-Potable Water - Tank Coating
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Violation:
The #2 potable water tank record showed coating applied by the ships staff inside the tank. There was a manufacturers application and curing/drying procedure present, but there was no proof other than the manufacturer's statement that the products used were certified for potable water tank coating.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
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Site:
Potable Water-Medical Facility
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Violation:
A hose was connected under the emergency room handwash sink. A non-continuous pressure-type backflow prevention device was installed and this hose had a valve.
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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:
Preparation Room-Meat Preparation Room
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Violation:
There was a slight drip at the vent of the right backflow prevention device under the spray hose.
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Recommendation:
Evaluate the backflow preventer and repair or replace it if in disrepair.
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Item No.:
10
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Site:
Medical-
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Violation:
The bacteriological specimen collection containers expired 09/2008.
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Recommendation:
Provide new specimen collection containers.
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Item No.:
11
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Site:
Medical-
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Violation:
The initial contact with cabin mates of ill crew members was made the day after the ill crew member reported to the medical facility. On the 10/27-11/01 cruise the cabin mate was first interviewed more than 24 hours after the ill crew member reported to medical. On the 11/10-14 cruise the cabin mate was first interviewed more than 20 hours after the ill crew member reported to medical. Per the nurse, medical staff conduct these interviews within 24 hours of the ill crew member reporting to medical.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
11
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Site:
Medical-
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Violation:
The initial contact with cabin mates of ill crew members was made the day after the ill crew member reported to the medical facility. On the 10/27-11/01 cruise the cabin mate was first interviewed more than 24 hours after the ill crew member reported to medical. On the 11/10-14 cruise the cabin mate was first interviewed more than 20 hours after the ill crew member reported to medical. Per the nurse, medical staff conduct these interviews within 24 hours of the ill crew member reporting to medical.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
14
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Site:
Galley-Soup Area
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Violation:
A food handler was wearing a wrist watch and string bracelet while handling food. This was corrected.
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Recommendation:
While preparing food, ensure that food employees do not wear jewelry on their arms and hands.
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Item No.:
16
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Site:
Galley-Lido Galley and Buffet - Time Control Plan
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Violation:
The posted time as a public health control plan for the hot foods in the galley and buffet area described both time control and temperature control for hot foods held in back-up storage in Alto Shaam ovens in the center galley. The plan shows a clock as the food goes from cooking to the holding oven, but a thermometer and a 140 °F temperature control point for this step. The center galley Alto-Shaam ovens had time control labels taped on the front exterior and staff stated they were on time control. Additionally, the plan lists three separate and possible serving periods for the buffet operation at breakfast, and two for lunch with no explanation of which is to be used. Staff stated that it is based on the ships arrival times for the different 4 and 5 day cruises. Lastly, the discard times for each of the serving periods listed is less than 4 hours, except the third breakfast period which begins 7:45 am with a discard time of 12 noon, which exceeds 4 hours.
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Recommendation:
Revise the written time only as a public health control plan so the hot food step of back-up storage is clearly described as time control without the conflicting temperature control thermometer and description of temperature control point at that step. Additionally, ensure the serving periods do not exceed 4 hours.
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Item No.:
16
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Site:
Other-Pizzeria and Deli Counter - Time Control Plans
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Violation:
The posted time as a public health control plan for the hot foods in the pizzeria had a step where meat items were cooked and placed in a hot holding unit under temperature control prior to serving, but staff stated that no such step exists and that after cooking the whole pizza is finished and served as in the next step of the plan. Additionally, for hot deli sandwiches there is a hot holding step after cooking where there is both a time clock and a thermometer on the plan with a description that holding must be at 140 °F, yet staff stated that this is strictly a time control step and not temperature controlled.
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Recommendation:
Revise the written time control plan for hot foods in the pizzeria to delete the step which is not performed after cooking, and for the hot deli sandwiches the plan should reflect only the time control step after cooking and remove the temperature description and thermometer symbol.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
The letter for the fresh salmon served as sushi did not indicate the temperature or the time the fish was frozen to. The letter for the cold smoked salmon did not indicate what fish was frozen.
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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.
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Item No.:
18
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Site:
Preparation Room-Fish Preparation Room
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Violation:
There were cans of cooked crab meat stored under pans of raw fish. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
20
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Site:
Preparation Room-Buffet Pantry
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Violation:
The sealant on the backplate of the slicer was chipping.
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Recommendation:
Remove peeling sealant and only replace if sealant is required on the slicer backplate.
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Item No.:
20
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Site:
Galley-Coffee Station
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Violation:
The bulk milk dispensing tube was 2 inches long.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Bar-Lobby
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Violation:
There were gaps and holes in the technical compartment under the dump/utility sink.
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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:
Bar-Starboard Pool Bar
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Violation:
There was a gap between the front bar counter and the deck at the end of the bar.
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Recommendation:
Profile the gap between the front bar counter and the deck at the end of the bar.
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Item No.:
22
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Site:
Galley-Lido Galley - Dishwash
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Violation:
The in-use conveyor dishwash machine had a clogged spray nozzle on the right side of the upper spray arm in the final rinse compartment of this machine. This was corrected during the inspection. Additionally, the mounted final rinse pressure gauge registered 33 psi, while the range by the manufacturer was 15-25 psi.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Bar-Panorama Bar
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Violation:
The bar was not in operation at the time of inspection, but a chlorine sanitizing solution was present on the counter. When tested the solution had a free chlorine concentration of 600 ppm. It was immediately adjusted by adding potable water.
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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.:
27
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Site:
Galley-
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Violation:
The oven door frames were slightly soiled with food residue.
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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-
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Violation:
There was a slimy residue in the front inside lip of the hood over the kettles.
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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-Pastry
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Violation:
The front corners of the 2-burner unit technical compartment were soiled.
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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-Forward Hot line
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Violation:
The technical compartment of the single broiler was soiled with grease.
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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.:
28
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Site:
Buffet-Lido Buffet - Pantries 1 & 2 Forward
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Violation:
There was an active water leak from the motor in a control box above the back food preparation counter thru the two screws penetrating the box onto the preparation counter below. Service had ended in this buffet area at the time. There was pooled water inside the bulkhead mounted control box.
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Recommendation:
Make the motor control box interior watertight, including gaskets along the screw penetrations thru the bottom, and if necessary create a catch pan beneath to prevent the contamination of the counter below.
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Item No.:
28
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Site:
Bar-Lobby
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Violation:
The clean glasses that were stored around the handwash sink were slightly wet after the sink was used. The glasses were removed for cleaning.
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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.
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Item No.:
33
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Site:
Buffet-Lido Buffet - Pantries 1 & 2 Forward
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Violation:
The drain piping below undercounter reach-in refrigerator L-3-F was draping the deck for at least 1.5 meters of its full length, making cleaning beneath difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Lido Galley - Entry to Pantry 1&2
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Violation:
The bulkheads were heavily damaged near the handwash station and entry to pantries 1&2 from the galley. The damage was at the lower edge of the bulkheads where the tile area begins and there were open voids behind the joint which allow insect access.
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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-Lido Buffet - Pantries 3 & 4
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Violation:
There were several open screw holes noted in the deckhead profile strips throughout pantries 3 and 4.
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Recommendation:
Replace screws which are missing in the deckhead profiles.
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Item No.:
33
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Site:
Buffet-Lido Buffet - Salad Buffet
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Violation:
The power cable for the soft serve ice cream machine at the salad buffet was coiled on the deck beneath the machine, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Pantry-Deck Pantries 5, 6, and 7 Forward
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Violation:
There were open holes along the perimeter of the door frames in deck pantries 5 and 7, both of which were corrected during the inspection. In pantries 5, 6, and 7 there was an open void in the door frames where the locking pin inserts, allowing insect access inside the frame.
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Recommendation:
Close open holes in all pantry room door frames and profile closed the open voids where the locking pins insert in these doors.
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Item No.:
33
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Site:
Pantry-Deck Pantries 5, 6, and 7 Forward
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Violation:
There was a void at the deckhead where the handwash sink hot and cold potable water pipes penetrated in the decks 5, 6, and 7 pantries. This item was also noted in the VSP inspection conducted 13 March 2008.
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Recommendation:
Profile closed the voids along the potable water line penetrations in the deckhead for all the deck pantries.
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Item No.:
33
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Site:
Provisions-Dry Stores and Beverage Store Rooms
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Violation:
The deck-bulkhead deck junctures were not coved.
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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-Dry Stores Room 2
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Violation:
The deck was soiled along the bulkhead juncture.
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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:
Buffet-
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Violation:
The top edge of the cove base behind the toast table was loose, 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-
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Violation:
There were open seams between the bulkhead panels throughout the buffet stations in the dining area.
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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-
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Violation:
Coving was not provided at the deck-bulhead juncture of the soiled drop-off area.
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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:
Food Service General-
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Violation:
There were a few areas of worn or recessed grout throughout the galley.
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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:
Preparation Room-Poultry Preparation
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Violation:
The deck was damaged in from the the right deck drain of the 3-compartment sink.
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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-Menu Locker
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Violation:
The deck was heavily soiled.
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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.:
34
|
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Site:
Preparation Room-Potato Room
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Violation:
The first deck drain under the 2-compartment sink adjacent to the handwash sink was clogged.
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Recommendation:
Clean out the deck drain.
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Item No.:
36
|
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Site:
Other-Windstar Dining Room
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Violation:
An unshielded light was over clean utensils at pantry 5.
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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.:
38
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Site:
Bar-Main Galley Forward Wine Cellar
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Violation:
There was no sign on the cleaning locker.
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Recommendation:
Post a sign on the cleaning locker designating it as such.
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Item No.:
39
|
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Site:
Provisions-Dairy Cooler
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Violation:
There were live adult cockroaches in the technical void space outside of the walk-in dairy refrigerator.
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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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Item No.:
41
|
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Site:
Ventilation-Ventilation - Air Conditioning Fan Units
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Violation:
The ships air-conditioning fan units have a small sight window installed which allows viewing of only a 150 mm (6 inch) section of the condensate collection pans. These pans are approximately 450 mm wide and 1.5 m deep inside the fan units and beneath the fan coil.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning. Provide and use a fiber optic device for the full inspection of the condensate collection pans for all air handling units.
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