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Item No.:
03
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Site:
Potable Water-Midship Bunkering Station
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Violation:
On March 28, 2008, the records indicated that the ship bunkered water at the midship bunkering station at halogen levels below 2.0 ppm for 4.5 hours.
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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.:
03
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Site:
Potable Water-Forward Bunkering Station
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Violation:
On June 16, 2008, the records indicated that the ship bunkered water at the forward bunkering station at halogen levels below 2.0 ppm for 5 hours.
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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.:
08
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Site:
Potable Water-Stateroom E 60
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Violation:
The flexible shower hose did not have a backflow prevention device installed. The shower head was able to reach the deck drain, the sink and the toilet.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
11
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Site:
Medical-
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Violation:
Asymptomatic cabin mates of ill crew members were not consistently interviewed at 24 and 48 hours after the onset of the ill crew members illness.
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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.:
16
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Site:
Buffet-Port Service Line
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Violation:
A time control plan has not been developed for the beverage stations. There were several plans for the buffet stations. The opening and closing times for the buffets were less than 4 hours as stated on these plans. The opening and closing times for the beverage stations exceeded 4 hours for all of the stations. The inside beverage stations were said to be open for 24 hours. The existing plans for the lido did not adequately reflect these stations. Potentially hazardous dairy products for coffee were on time control at these stations. 4-hour discard labels were used as well as time control logs.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Buffet-Port Service Line
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Violation:
A time control plan has not been developed for the beverage stations. There were several plans for the buffet stations. The opening and closing times for the buffets were less than 4 hours as stated on these plans. The opening and closing times for the beverage stations exceeded 4 hours for all of the stations. The inside beverage stations were said to be open for 24 hours. The existing plans for the lido did not adequately reflect these stations. Potentially hazardous dairy products for coffee were on time control at these stations. 4-hour discard labels were used as well as time control logs.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
18
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Site:
Provisions-Fresh and Cooked Meat Walk-in Refrigeration Unit
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Violation:
Raw beef was stored over ready-to-eat corned beef.
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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.:
19
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Site:
Food Service General-
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Violation:
Side shields were not provided along the buffet lines in the passenger and crew buffets.
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Recommendation:
Ensure side shields are added where consumers line up for service and when food is displayed within one meter of the end of the sneeze guard.
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Item No.:
19
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Site:
Food Service General-
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Violation:
Side shields were not provided along the buffet lines in the passenger and crew buffets.
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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.
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Item No.:
20
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Site:
Galley-Service Line
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Violation:
There was a small amount of corrosion on both grills.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-Lido Inside Starboard Beverage Station
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Violation:
There was a loose profile strip on the left side near the deck. This was behind the seating booth.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
21
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Site:
Buffet-Port Service Line
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Violation:
There was sticky sealant along the tray rail in front of the hot stations.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Salad Bar
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Violation:
There was heavy corrosion under the salad bar, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Provisions-Wine Stores
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Violation:
A wooden wine box was reused to store bottles of port. This box was absorbent and not easy to clean.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Pantry 1 and Pantry 2 (Waiter Stations)
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Violation:
There were loose profile strips along the bottom edge of the starboard side of the waiter stations.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The finish was peeling on the fan guard for refrigeration unit A 36F.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-
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Violation:
The final rinse pressure gauge on the warewash machine registered 45-50 psi. The operational range was 15-25 psi. This was corrected.
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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.:
27
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Site:
Buffet-Lido Forward Beverage Station
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Violation:
The waste line was heavily soiled under the station.
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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:
The technical space under the ice dispenser was 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-
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Violation:
The door frames of each oven were slightly 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-Pastry
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Violation:
The technical compartment of the 2-burner hot plate was 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-Imagination Line
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Violation:
There was an excessive amount of grease in the technical area of the broiler.
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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.:
33
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Site:
Bar-Port Pool Bar
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Violation:
A few decorative tiles were missing from the aft bulkhead, between refrigeration unit V1S and the liquor counter, exposing a rough under layer.
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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 Forward Beverage Station
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Violation:
The deck was soiled under the station.
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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-Inside Beverage Stations
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Violation:
There were gaps between the equipment foundation and the bulkhead, making cleaning difficult.
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Recommendation:
Close the gaps.
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Item No.:
33
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Site:
Provisions-Fresh and Cooked Meat Walk-in Refrigeration Unit
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Violation:
The threshold was damaged.
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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:
Provisions-Fresh Fruit Walk-in Unit
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Violation:
There were loose deck tiles along the right side of the threshold.
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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:
The deck under the ovens was rough.
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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:
There was a loose profile strip on the bulkhead above the left kettle.
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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:
The grout was rough and loose in sections along the kettle 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:
Buffet-
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Violation:
The deck was soiled under the beverage station.
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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:
Waste lines draped the deck under the beverage station, 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:
Buffet-Petty Officer's Mess
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Violation:
There was a gap between the deck tiles and the bulkhead. This juncture was 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:
Buffet-Staff, Officer and Petty Officer's Mess Room
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Violation:
The 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:
Galley-Imagination and Sensation Line
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Violation:
The grout was severely worn under the cooking equipment.
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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:
Food Service General-
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Violation:
The grout was worn or rough in many of the galley areas.
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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.:
34
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Site:
Galley-
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Violation:
There was a leak on the valve for the combination oven water supply line.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Lido Forward Service Line
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Violation:
There was a leak at the water line under the preparation sink.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-
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Violation:
The left bulb in the glass warmer unit was not shielded or shatter-resistant.
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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.:
36
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Site:
Buffet-
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Violation:
The light level was inadequate along the beverage station.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Dining Rooms
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Violation:
The light level along the soiled side was not adequate at any of the waiter stations.
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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.:
36
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Site:
Galley-Pastry
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Violation:
The light shields were loose in refrigeration units A 45, A 46, A 33 and A 34.
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Recommendation:
Tighten the light shields.
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