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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The ship was taking more than the required 4 samples a month, but the monthly microbiologic samples were taken in the same locations each month.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Pool/Whirlpool Machinery Room
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Violation:
The recirculation lines for the pools and whirlpools were labeled with a blue square and black arrow. There was no other indication that these were not potable water lines.
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Recommendation:
Change the labeling on the recirculation lines or add an additional color to differentiate them from the potable water lines.
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Item No.:
10
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Site:
Housekeeping-Cabin Whirlpools
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Violation:
There were 8-day cruises in July and September where the cabin whirlpools were only disinfected between cruises.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
15
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Site:
Food Service General-
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Violation:
The salmon used for gravlax was not frozen to the time and temperature required for parasite destruction.
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Recommendation:
7.3.2.1.3 Ensure that fish, other than molluscan shellfish, that are intended for consumption in their raw form are obtained from a supplier that freezes the fish to destroy parasites or frozen on the vessel and records are retained.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The time control plans did not match the flow of the foods in the various areas where time control was used. Additionally, the stations that were open for more than 4 hours did not include a requirement for discard labels on the time control plans.
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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:
Food Service General-
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Violation:
The time control plans did not match the flow of the foods in the various areas where time control was used. Additionally, the stations that were open for more than 4 hours did not include a requirement for discard labels on the time control plans.
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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.:
17
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Site:
Food Service General-
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Violation:
Salmon was served for sushi in the raw state as well as cooked. The salmon that was to be cooked is received in the fresh state. The packaging for the sushi salmon did not clearly indicate that it was parasite free.
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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
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Violation:
Raw shrimp was stored over cooked mussels and cooked crab meat in the thaw room. 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.:
19
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Site:
Preparation Room-
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Violation:
The pans of guacamole were partially uncovered in the walk-in refrigeration unit.
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Recommendation:
Ensure stored foods are covered.
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Item No.:
19
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Site:
Other-Stairwell Storage Locker
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Violation:
Cases of crackers were stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Sauce Area
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Violation:
Water from the water fountain was splashing and there was a staging table to the left of the fountain.
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Recommendation:
Install a splash shield on the left side of the water fountain.
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Item No.:
20
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Site:
Other-Deck 6 Starboard Dining Room Pantry
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Violation:
There were gaps around the water lines in the upper compartment of the left ice maker.
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Recommendation:
Profile the gaps around the water lines.
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Item No.:
21
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Site:
Other-Dining Rooms
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Violation:
The laminate surfaces were worn at the waiter stations.
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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.:
21
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Site:
Other-Dining Room Storage Locker
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Violation:
There were difficult to clean storage shelving units in the lockers. Raw wood surfaces were in the locker under the stairs.
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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:
Other-Dining Room Storage Locker
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Violation:
There were difficult to clean storage shelving units in the lockers. Raw wood surfaces were in the locker under the stairs.
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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:
Bar-General
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Violation:
There were numerous soda lines that were not in a single tube or wrapped which made 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:
Buffet-
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Violation:
There were numerous river rocks used on the cold stations under the food pans. These rocks were frozen to the cold well. The rocks were said to be washed in the dishwash machines. These rocks were 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:
Buffet-Beverage Stations
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Violation:
There were braided water lines under the stations that were difficult 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:
Buffet-
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Violation:
Several of the glass sneeze shields were chipped.
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Recommendation:
Replace the chipped glass sneeze shields.
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Item No.:
21
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Site:
Buffet-
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Violation:
There were ribbed conduit lines in the technical compartments of the service lines.
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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.:
26
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Site:
Other-Deck 6 Starboard Dining Room Pantry
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Violation:
The ice making panel in the upper compartment of the right ice maker was soiled with mold.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Deck 6 Starboard Dining Room Pantry
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Violation:
The ice making panel in the upper compartment of the right ice maker was soiled with mold.
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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:
Bar-General
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Violation:
The soda lines under the technical compartments 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:
Buffet-Beverage Stations
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Violation:
The braided water lines 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.:
28
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Site:
Other-Stairwell Storage Locker
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Violation:
Excess equipment was stored on the deck.
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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.:
30
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Site:
Galley-Toilet Rooms
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Violation:
There was no "wash hands after using the toilet" sign on the bulkhead adjacent to the toilet room door.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
30
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Site:
Buffet-
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Violation:
The portable handwash station did not have a paper towel dispenser.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
31
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Site:
Other-Deck 5 Port Aft Locker
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Violation:
There were unopened cans of butane fuel stored with food equipment in the locker.
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Recommendation:
Ensure that toxic materials are not stored with food or food equipment.
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Item No.:
31
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Site:
Pantry-Cova Cafe
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Violation:
There was an unlabeled bottle of glass cleaner.
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Recommendation:
Ensure that original containers of poisonous or toxic materials and personal-care items bear a legible manufacturer's label.
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Item No.:
31
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Site:
Pantry-Cova Cafe
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Violation:
There was an unlabeled bottle of glass cleaner.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was pooled water on the deck from the proofer leak.
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Recommendation:
Remove the water from the deck.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There were a number of areas where the deck grout was recessed. This included the galleys and preparation rooms.
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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-Dry Stores Room (Pasta Room)
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Violation:
The deck was soiled under the crew bar snack storage shelving unit.
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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:
Other-Dining Rooms
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Violation:
The storage locker used to store cleaning materials or excess equipment had unfinished decks, carpeting, unfinished bulkheads, gaps in deckhead and bulkheads as well as other difficult to clean features. This included the deck 6 port aft locker, deck 5 port aft locker and the storage area under the deck 5 staircase.
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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:
Other-Deck 6 Port and Starboard Dining Room Pantries
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Violation:
There were gaps between the vinyl deck tiles in the foyers leading to the pantries. The deck/bulkhead junctures were not coved in these pantries.
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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:
Other-Deck 6 Port and Starboard Dining Room Pantries
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Violation:
There were gaps between the vinyl deck tiles in the foyers leading to the pantries. The deck/bulkhead junctures were not coved in these pantries.
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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-La Playa
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Violation:
There were bulkhead penetrations in the soda gun technical compartment that were not sealed.
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Recommendation:
Seal the bulkhead penetrations.
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Item No.:
33
|
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Site:
Buffet-Line 2
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Violation:
There were open bulkhead penetrations around the water lines of the handwash station.
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Recommendation:
Seal the bulkhead penetrations.
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Item No.:
34
|
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Site:
Preparation Room-Fish Preparation
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Violation:
There was a leak under the detergent dispenser.
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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:
Preparation Room-
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Violation:
The was a leak at the right proofer.
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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-Line 1
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Violation:
There was a leak under the hot 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.:
36
|
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Site:
Preparation Room-
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Violation:
The light shield was missing in refrigeration unit 40.1.
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Recommendation:
Replace the light shield.
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Item No.:
36
|
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Site:
Other-Dining Rooms
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Violation:
The light levels were inadequate in the deck 6 port aft storage locker.
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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:
Galley-Locker 5-10
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Violation:
The light in this locker was not shielded.
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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:
Galley-Toilet Room
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Violation:
The light over the ladies' toilet stall was out resulting in inadequate light levels.
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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.:
38
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Site:
Other-Stairwell Storage Locker
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Violation:
A bottle of bleach was stored in this locker with food and excess equipment.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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