|
|
|
Item No.:
03
|
|
Site:
Potable Water-Potable Water Bunker and Production Records (Charts)
|
|
Violation:
For a few days since the last inspection, chart recorder records indicate the ship was bunkering or producing water where the halogen levels were less than 2 ppm. There were no notations on the chart or in a logbook, nor were there manual readings recorded for some of the preiods where bunkering or production was less than 2 ppm.
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Distribution Halogen Analyzer Charts
|
|
Violation:
Some of the potable water charts were not changed out every 24-hours. One chart remained on the chart recorder for 48 hours; some others for up to 12 hours. Some of the charts exceeded 5 ppm with no notations on the chart or in a logbook.
|
|
Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Distribution Halogen Analyzer Charts
|
|
Violation:
Some of the potable water charts were not changed out every 24-hours. One chart remained on the chart recorder for 48 hours; some others for up to 12 hours. Some of the charts exceeded 5 ppm with no notations on the chart or in a logbook.
|
|
Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is condiucted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Whirlpool Spa - Thermal Pool
|
|
Violation:
The air gap for the Thermal Spa filling line was less than two times the diameter of the fill line. This is a repeat item from the previous inspection.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The comprehensive cross connection control program was incomplete. The following items were not included: some devices installed on glasswashers in bars; some of the devices installed on showers in the medical center; some of the devices installed in passenger and officer cabin showers; the continuous pressure devices installed in the Gaylord hoods systems; the air gaps installed in the chemical dispensers in the food service areas.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hoses ( Potable Water Hose Lockers)
|
|
Violation:
Some of the potable water hoses were not labeled "Potable water only." Some potable water hoses were labeled, however, the lettering has faded and was barely readable.
|
|
Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hose Locker - AFT Mooring Deck
|
|
Violation:
Two of the keeper chains to the potable water bunkering station manifold were broken.
|
|
Recommendation:
Replace the damaged keeper chains.
|
|
|
Item No.:
10
|
|
Site:
Swimming Pool-Lido and Navigation Pools
|
|
Violation:
There was no rope attached to the floatation devices at these locations.
|
|
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-Whirlpool Spa
|
|
Violation:
Some of the records for some of the whirlpool spas did not have the contact time for superhalogenation recorded on the charts or similar records.
|
|
Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Galleys and Food Preparation Areas - Day Dot System
|
|
Violation:
A colored day label system is used throughout the food areas for storage of potentially hazardous ready-to-eat foods in cold storage units. The intent is to ensure that foods opened or prepared onboard are not stored refrigerated for more than 7 days, but the supply of labels for each day of the week runs short and staff use other day labels to account for the missing days. There are no Wednesday labels for instance, so staff use Tuesday or Thursday labels. The system lead to significant difficulty in examining other logs for cooling due to the lack of a date.
|
|
Recommendation:
Ensure the day label system is used as described in the instructions and that there are sufficient labels to complete the 7 days of the week. In cases where the system is incomplete, dates can be used to clarify or match to other logs.
|
|
|
Item No.:
17
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
There was a small hotel pan of cooked mushroom mousse in walk-in refrigerator #22 which was prepared on 24 July according to staff, but there was no entry on the cooling or blast chiller log for this item.
|
|
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 form 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:
Galley-Main Galley - Garde Manger, Pastry, and Saucier - Cooling Logs
|
|
Violation:
The cooling logs for cooked foods stored in the walk-in refrigeration units were difficult to validate because the logs were not maintained in the area where the foods were stored and logs were removed and filed daily, even if the foods remained stored in the walk-in refrigeration units. Another complication was the actual titles given to foods on the log compared to that on the individual food containers in storage. A cooked tebuleh salad in the log was labeled couscous on the container. Two hotel pans labeled lamb sauce were said to be what was meant by gravy in the cooling log. Another hotel pan labeled mushroom sauce was also said to be referenced as gravy in the cooling log.
|
|
Recommendation:
Ensure that potentially hazardous foods which are cooked onboard and remain in refrigerated storage can be readily verified in the cooling or blast chiller logs kept in the area where the food is stored. Ensure staff label cooled foods in storage with the same name when completing the cooling logs.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Double Ice Machine IS2
|
|
Violation:
The large, two cuber ice machine had slot screw fasteners throughout the interior plastic panels surrounding the upper and lower cuber panels. There was direct ice and water splash against these screws as ice was observed falling from the cuber to the ice bin below. This item was also noted on the 13 December VSP inspection.
|
|
Recommendation:
Ensure that utensils are maintained in a state of repair or condition that meets the materials, design and construction specifications of these guidelines or are discarded.
Replace slot-head screw fasteners with low profile hex-head fasteners.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Double Ice Machine IS2
|
|
Violation:
The upper cuber in the two cuber ice machine was in disrepair for an unknown period of time, but at least over 2 months. There was significant damage to the plastic panel on the lower front interior of the lower cuber, with missing pieces and exposure of a hard to clean styrofoam material underneath.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - Double Ice Machine IS2
|
|
Violation:
The upper cuber in the two cuber ice machine was in disrepair for an unknown period of time, but at least over 2 months. There was significant damage to the plastic panel on the lower front interior of the lower cuber, with missing pieces and exposure of a hard to clean styrofoam material underneath.
|
|
Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
20
|
|
Site:
Galley-Main Galley - General
|
|
Violation:
There were a variety of food preparation equipment in disrepair throughout the galley. Some pieces such as undercounter refrigerators were posted not in use due to inconsistent ambient air temperatures, and others for missing pieces such as the vegetable preparation room potato peeler top. The two tilting soup kettles in the saucier section were out of order from 12 June 2008 and the #2 portable hot holding trolley was out of order since 13 May 2008.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Lido Galley
|
|
Violation:
One of the door handles to the cereal storage cabinet was missing, leaving openings, making cleaning difficult.
|
|
Recommendation:
Replace the missing door handle.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Buffet (Starboard)
|
|
Violation:
Peeling labels were noted on the deli toaster, making cleaning difficult.
|
|
Recommendation:
Repair or replace the peeling labels on the deli toaster.
|
|
|
Item No.:
21
|
|
Site:
Other-Petty Officers Mess
|
|
Violation:
There were several power cords and some tubing from the counter coffee machine and adjacent equipment draping the buffet counter in bundles, making it difficult to clean the countertop below.
|
|
Recommendation:
Shorten cords and tubing or elevate them so the countertop can be properly and routinely cleaned.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Piano and Casino Bar - Shared Pantry
|
|
Violation:
The undercounter dishwash machine was mounted on legs only 2 inches above the deck, making cleaning beneath difficult.
|
|
Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
There were a number of the the black, square serving trays with broken or chipped edges, revealing a difficult to clean fiber or metal underlayer in the clean storage area.
|
|
Recommendation:
Repair or replace damaged serving trays when the surface is in a condition which makes cleaning difficult.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Piano and Casino Bar - Shared Pantry
|
|
Violation:
There was no wash or rinse cycle time specified on the manufacturers data plate for the undercounter, single rack type dishwash machine in the pantry.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
26
|
|
Site:
Galley-Lido Galley
|
|
Violation:
The ice cuber section of the starboard ice machine was soiled with a black, mold-like material. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Double Ice Machine IS2
|
|
Violation:
The upper cuber in the two cuber ice machine had a significant black mold visible inside the water transfer tubes to the water bath of the cuber panels.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Double Ice Machine IS2
|
|
Violation:
The upper cuber in the two cuber ice machine had a significant black mold visible inside the water transfer tubes to the water bath of the cuber panels.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Petty Officers Mess
|
|
Violation:
The counter beneath the large coffee machine was soiled with dirt debris.
|
|
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-Main Galley - Pinnacle Grill Section
|
|
Violation:
A countertop model Silver King condiment refrigeration and salad preparation unit was posted out of use. According to staff it was posted this way only because it was unplugged at the time of the inspection. During the inspection condensate from the canopy exhaust hood above was dripping down onto the top exterior cover of the condiment unit. Further investigation revealed there was an accumulation of condensate in the corner of the canopy hood from the soups being cooked on the adjacent bulkhead which was not properly draining from the hood.
|
|
Recommendation:
Ensure the canopy exhaust hood drains freely to a proper deck sink or gutterway, and that any overflow of condensate is controlled. If necessary, move the counter model refrigerated condiment unit so there is no possibility that condensate can drip down onto this unit.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Galley
|
|
Violation:
Some recessed grout was noted between deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Buffet (Salad Station - Port)
|
|
Violation:
The deck beneath the juice station was soiled. The area was previously cleaned.
|
|
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-Lido Buffet (Salad Station - Port and Starboard)
|
|
Violation:
A large void space was noted in the technical compartment of the buffet station. This area is difficult to clean.
|
|
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.:
33
|
|
Site:
Buffet-Lido Buffet (Starboard)
|
|
Violation:
Recessed grout was noted between some deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido - Terrace Grill
|
|
Violation:
The deck beneath the cooktop area was moderately soiled with greater than one day's accumulation of dirt.
|
|
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-Lido Buffet (Port and Starboard)
|
|
Violation:
The deck under the buffet lines were rough and at the deck/bulkhead junctures were not coved, making cleaning difficult. This is a repeat item from the previous inspection.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Buffet (Port and Starboard)
|
|
Violation:
The deck under the buffet lines were rough and at the deck/bulkhead junctures were not coved, making cleaning difficult. This is a repeat item from the previous inspection.
|
|
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:
Other-Petty Officers Mess
|
|
Violation:
There were broken deck tiles and difficult to clean, uneven tiles under the two buffet counters which made cleaning difficult.
|
|
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:
Food Service General-Galleys, Preparation Rooms, and Pantries - Decks
|
|
Violation:
The deck tiles were chipped or loose in various areas above, particularly around gutterways and heavy deck mounted equipment. There was also missing or recessed tile grouting along gutterways, deck sinks, foundations, and deck mounted equipment throughout galleys, pantries and preparation areas. This item was noted in the last two VSP inspections.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
