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Item No.:
01
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Site:
Medical-Medical Case Reporting
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Violation:
For the voyage ending 26 November 2008, one passenger and one crew case were not reported on the 24 hour GI report. The cases reported to the medical infirmary before the 24 hour report was submitted. There was no 4-hour update report for this voyage.
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Recommendation:
The gastrointestinal illness report shall contain:
(1) The name of the vessel; (2) The ports of embarkation and disembarkation; (3) The dates of embarkation and disembarkation; (4) The total numbers of reportable cases of gastrointestinal illness among passengers and crew members, including those who have been disembarked or removed because of illness, even if the number is 0; and (5) The total number of passengers and crew members on the cruise.
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Item No.:
03
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Site:
Potable Water-Potable Water Bunker Chlorination
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Violation:
Active potable water bunkering began at 0800. The initial manual tests with the inspector's kit and the ship's test kit began at 1000. The free chlorine residuals were between 1.72 and 1.75 ppm on the inspector's kit and between 1.64 and 1.83 ppm on the ship's kit. The chlorine dosing pump was operating at 100% stroke capacity and 100% volume and could not be adjusted higher. A manual measure from potable water tank #10 starboard was made and the free chlorine residual was 0.98 and 0.99 ppm on the two test kits. Staff began a manual dosing of chlorine into the tank and it did reach a 4 ppm residual during the inspection.
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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.:
05
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Site:
Potable Water-Potable Water Distribution - Far Point Analyzer
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Violation:
The bridge analyzer was checked against a manual measure from the inspector's test kit at 1050 and the initial analyzer reading was 1.18 ppm free chlorine residual versus the manual measure of greater than 2.2 ppm. On the second comparison test the analyzer was 1.26 ppm and the inspector's kit measured again over 2.2 ppm. A dilution of the sample was made on the third test and the analyzer reading was 1.31 ppm and the inspector's kit measured 2.5 ppm. The ship tested with their kit and initially achieved a greater than 2.2 ppm reading against the analyzer reading of 1.21 ppm. A second test was made with the kit in high range and the reading was 2.8 ppm versus the analyzer reading of 1.24 ppm. The analyzer was immediately calibrated.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is ±0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control
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Violation:
The written cross-connection control listing of cross-connections and the control device or air-gap used for protection on the testable backflow preventers did not include the device description. The listing of the non-testable backflow preventers had some connections with two different devices listed, such as Watts N9/NLF9, and for the bar multi-flow carbonator connections the listing was NLF9, but the installed preventers were all N9 models. Lastly, the listing was not complete for the lower deck crew and passenger cabins in that the toilet backflow preventers were not listed at all. In decks where they were listed there was no device listed (all were ORAS model preventers). There was no record that any of the non-testable backflow preventers were ever inspected.
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Recommendation:
Complete the written list of the testable backflow prevention devices by adding the backflow prevention model or type of preventer used for each cross-connected component listed. Additonally, correct the list of non-testable preventers with the one backflow preventer installed and provide the preventer type or model for each. Add all the cabin toilets to the listing, and make visual inspections of all these backflow preventers which cannot be tested on some frequency established for the entire ship. Document the inspection electronically or in a written log.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks - Coatings
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Violation:
In the last 3 months the port side potable water tanks 3, 4, 7, and 8 were re-coated in areas (touch-up) using a Sigma Phenguard 930 and 940 product which was not certified for potable water tank coating in a review made by the VSP. Today a new product number (Phenguard 585CSF base and hardener) was received. The manufacturer literature specifies an approval under KIWA Holland for this product in potable water tanks, but there was no proof of this certification onboard. Additionally, the written record of the previous touch-up work did not include a statement that the tank coating was applied, dried, and cured according to the manufacturers specifications. There were drying times listed.
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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.:
10
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Site:
Swimming Pool-Neptune Pool and Mermaid Pool
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Violation:
There is a stainless steel suction fitting installed in the aft bottom of the Neptune pool. Staff stated that this suction line pulls water from the pool bottom to supply the decorative fountain installed in the forward section of the pool. The suction fitting cover is not an anti-entrapment type cover. A similar steel fitting cover was installed in one end of the Mermaid pool, but it was unclear if this supplied water to anything, as there was no fountain at this pool.
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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.:
13
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Site:
Pantry-Pantry for Grill, Mermaid Bar, and Pizzeria
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Violation:
There were three new and wrapped promotional cola tumblers found stored in the upper compartment of the cleaning locker in the center pantry for the Mermaid Bar, Grill, and Pizzeria. The tumblers were immediately removed.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
14
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Site:
Other-Sundae's Ice Cream Parlor
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Violation:
The worker in this outlet was preparing various ice cream products, including an involved mixing of ice creams and toppings in a bowl by hand and was wearing a wrist watch.
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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.:
15
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Site:
Galley-Deck 6 - Fruit Pantry
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Violation:
A large can of a food item was found severely dented on the bottom seam. This item was discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Horizon Court - Time Control Plan
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Violation:
The posted time as a public health control plan for the horizon court buffet made no mention of the cold potentially hazardous foods stored under time only control inside the 2 upright refrigerated trolleys, which were posted with time control labels. The plan also did not mention the cold potentially hazardous foods stored on the cold tops at the cold preparation counters. Lastly, the plan did not mention the hot potentially hazardous foods which were stored in various hotel and other pans and set along the counters within the center Gazebo galley. Again, both the cold top products and those in the gazebo galley were all labeled with 4 hour discard times, but not specified as under time only control in the posted plan.
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Recommendation:
Revise the time only as a public health control plan to address the holding equipment, counters, and cold top counters where hot and cold potentially hazardous foods are stored for time only control.
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Item No.:
19
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Site:
Bar-Promenade Bar
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Violation:
During active bar preparation the ice scoop was noted in the front bar ice bin with the handle in contact with the ice. This was corrected immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 6 - Fruit Pantry
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Violation:
A manufacturer's label was found on the bottom interior of the undercounter refrigerator, making cleaning difficult.
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Recommendation:
Remove the manufacturer's label.
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Item No.:
20
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
Peeling sealant was noted on the backside of the tabletop meat slicer, making cleaning difficult.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
Peeling sealant was noted on the backside of the tabletop meat slicer, making cleaning difficult.
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Recommendation:
Remove the peeling sealant and replace as needed.
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Item No.:
21
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Site:
Buffet-Horizon Court - Cold Preparation Counters
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Violation:
The microwave oven aft on the starboard/aft counter was on legs only 5 cm above the counter, making cleaning difficult.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Horizon Court - Cold Preparation Counters
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Violation:
The orange power cables for the 4 microwave ovens on the port and starboard/aft counters were coiled below the ovens and draping the countertops, making cleaning difficult.
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Recommendation:
Elevate power cables above the countertops so the area below is easy to clean.
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Item No.:
21
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Site:
Galley-Deck 6 - Dishwash Area (Starboard)
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Violation:
Some of the large waiter trays were either damaged along the edges or had adhesive material from previous labels, 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:
Food Service General-Deck 5 and 6 - Bain Maries
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Violation:
The protective covers to several of the mounted temperature gauges on the bain maries were missing, making cleaning difficult.
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Recommendation:
Replace the protective covers to the mounted temperature gauges.
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Item No.:
21
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
Peeling labels were noted on the flat-top grill control panel section.
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Recommendation:
Remove the peeling labels.
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Item No.:
21
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Site:
Galley-Deck 5 - Combination Oven Area
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Violation:
Peeling labels were noted on the combination oven, making cleaning difficult.
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Recommendation:
Remove the peeling labels.
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Item No.:
21
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Site:
Galley-Deck 5 - Grill Area
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Violation:
The hot plate surface (behind the small wok) was chipped and rough, 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:
Galley-Officer Pantry/Galley
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Violation:
The exterior surface of one plastic pitcher had an adhesive material, making cleaning difficult.
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Recommendation:
Remove the adhesive material.
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Item No.:
21
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Site:
Galley-Officer Pantry/Galley
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Violation:
The exterior surfaces of the expresso machine were chipping and peeling, 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-Horizon Court - Dishwash
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Violation:
The in-use conveyor dishwash machine's mounted thermometer for pre-wash was not functioning. The tank, which appeared to be the wash tank, water temperature was 130 °F.
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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.:
22
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Site:
Galley-Deck 6 - Dishwash Area (Starboard)
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Violation:
The final rinse temperature gauge on the in-use conveyor dishwasher registered 148°F while the plate surface temperature was measured at 160.5°F. It appears the gauge is out of calibration.
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Recommendation:
Repair or replace the final rinse temperature gauge.
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Item No.:
25
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Site:
Galley-Deck 6 - Grill Area
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Violation:
A wet wiping cloth was found stored inside the grease tray housing of one of the grills. The grill was posted "not in use."This was corrected.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Deck 6 - Dishwash Area (Starboard)
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Violation:
Some of the large waiter trays were found soiled and stored on the clean storage rack. A few plates, bowls and a ramekin dish were also found soiled.
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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.:
26
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Site:
Galley-Deck 6 - Fruit Pantry
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Violation:
The previously cleaned meat slicer blade was soiled with a small amount of food debris. This was corrected.
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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.:
26
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Site:
Galley-Officer Pantry/Galley
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Violation:
Three previously cleaned plastic pitchers were slightly soiled with a black specks and stored inside the storage cabinet.
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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.:
26
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Site:
Galley-Desert Rose Steakhouse
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Violation:
Two previously cleaned soup bowls were found soiled 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.:
26
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Site:
Preparation Room-Vegetable Preparation
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Violation:
The interior surfaces of the disassembled vegetable chopper was soiled with specks of food debris. This equipment was previosuly cleaned and stored on the clean storage rack.
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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-Horizon Court - Cold Preparation Counters
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Violation:
The countertop beneath the aft microwave oven on the starboard/aft counter was soiled with old 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-Deck 6 - Ice Machines
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Violation:
The non-food-contact surface of the drain trays in two of the ice machine upper cuber sections was soiled with a black material. This was corrected.
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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 - Deep Fat Fryer Technical Cabinets
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Violation:
Food debris was noted on the inside of the technical compartment cabinets. These units were previously cleaned.
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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 5 - Deep Fat Fryer Section
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Violation:
The technical compartment to the previously cleaned portside fryer was soiled with food and 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.:
27
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Standing water was noted inside the grease tray housing of the grill.
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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:
Buffet-Buffet Line - Technical Compartment
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Violation:
A white, foamy substance was found inside the technical compartments of the bain maries.
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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-Desert Rose Steakhouse
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Violation:
The exterior surface of the grill was soiled with carbonized food debris. This unit was previously cleaned.
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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.:
30
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Site:
Bar-Mermaid Bar
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Violation:
There was no sign posted at the front bar handwash station stating, "WASH HANDS OFTEN".
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Galley-Deck 6 - Dishwash Area (Port/AFT)
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Violation:
"The required "Wash Hands Often" sign was missing at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The required "Wash Hands Often" sign was missing at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Buffet-Sabatini's Pizza Station
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Violation:
The required "Wash Hands Often" sign was missing at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Horizon Court Buffet - Forward/Starboard Section
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Violation:
The forward/starboard counter near the entry had a dust soiled wood deckhead section directly over the buffet counter.
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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:
Galley-Deck 12 Galley - Cold Pantry, Saucier, and Potwash
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Violation:
There was missing and loose deck tile grouting at steel foundations and deck sinks or gutters in the cold pantry, but mostly in the saucier section and potwash area. There were a few broken deck tile in the potwash and a few at the entry to the #12635 walk-in refrigerator.
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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:
Bar-Tradewinds Bar
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Violation:
There was a sail cloth material as a deckhead over this front bar which was soft and not easily cleanable. The deckhead was dirt soiled in various areas and it was difficult to tell if it was from above or stuck in between the fibers.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Bar-Tradewinds Bar
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Violation:
There was a sail cloth material as a deckhead over this front bar which was soft and not easily cleanable. The deckhead was dirt soiled in various areas and it was difficult to tell if it was from above or stuck in between the fibers.
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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:
Galley-Deck 6 - Donnatello Entry
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|
Violation:
The decorative wood molding at the entrance to the galley was damaged, making cleaning difficult.
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Recommendation:
Ensure that 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-
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Violation:
Loose, peeling sealant was noted on the bulkheads in the 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:
Galley-
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Violation:
Missing deck tiles were noted along the scupper adjacent to walk-in refrigerator #5611.
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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 - Grill Area
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Violation:
Recessed grout was noted between deck tiles and scuppers in this 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:
Galley-Deck 5 - Combination Oven Area
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Violation:
Recessed grout was noted between deck tiles near the combination ovens.
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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 - Soup Station
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Violation:
Recessed grout was noted between deck tiles around scuppers.
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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 - Soup Station
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Violation:
The bulkhead behind the soup kettle (starboard) was soiled. This area was previously cleaned.
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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:
Galley-Deck 5 - Hot Galley
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|
Violation:
Standing water was noted on the deck between the bain maries. This area was previously cleaned. The area was not in use at the time of the finding.
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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-Soiled Item Drop-off Area
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|
Violation:
The deck in the soiled item drop-off area was pitted, making cleaning difficult.
|
|
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-Deck 12 Galley - Potwash
|
|
Violation:
There was a brown liquid dripping from the deckhead near the potwash clean landing at a fire damper access panel. This same observation was also made during the June 2008 VSP inspection.
|
|
Recommendation:
Evaluate this leaking liquid and repair the area.
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Item No.:
39
|
|
Site:
Galley-Deck 5 - Cleaning Locker
|
|
Violation:
One live fruit fly was noted inside the cleaning locker.
|
|
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.:
39
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
Two live fruit flies were noted in this area.
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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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