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Item No.:
06
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Site:
Potable Water-Production Charts
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Violation:
Per staff, the halogen analyzer-chart recorder was calibrated at the beginning of production. However, there was no documentation of the calibration.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not include the Watts N9 on the coffee and juice machines. Also, the air gap for the mineralizer was not included in the program.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The chlorine sampling point for production and bunkering was less than 3 meters from the chlorine injection point.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
There was no time control plan for the buffets. There were temperature logs that indicated the temperature when the food was placed on the buffet line and each hour the food was on the line. Staff stated that no buffet line was open for more than 4 hours.
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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-Time Control Plan
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Violation:
There was no time control plan for the buffets. There were temperature logs that indicated the temperature when the food was placed on the buffet line and each hour the food was on the line. Staff stated that no buffet line was open for more than 4 hours.
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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.:
16
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Site:
Provisions-Parasite Destruction
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Violation:
There was no documentation for parasite destruction. Staff stated that the cold smoked trout and salmon had been in the fish freezer for more than 1 month. The temperature logs for this freezer indicated that the temperature was consistently below -20°C. Surface temperatures measured during the inspection also indicated temperatures of less than -20°C, but there were no logs or other records documenting the freezing of the fish.
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Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or -35°C (-31°F) or below for 15 hours in a blast freezer.
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Item No.:
16
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Site:
Provisions-Parasite Destruction
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Violation:
There was no documentation for parasite destruction. Staff stated that the cold smoked trout and salmon had been in the fish freezer for more than 1 month. The temperature logs for this freezer indicated that the temperature was consistently below -20°C. Surface temperatures measured during the inspection also indicated temperatures of less than -20°C, but there were no logs or other records documenting the freezing of the fish.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records on the vessel for 90 calendar days beyond the time of service.
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Item No.:
18
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Site:
Galley-Walk-In Refrigerator
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Violation:
There was ground meat stored in a pan above seafood.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Bistro & Crew
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Violation:
There was a bowl of apples and oranges that was not under the sneeze guard at each of these 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.:
19
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Site:
Provisions-Meat Freezer, Vegetable Room, Dry Stores
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Violation:
There were food items stored on the deck in these units.
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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.:
21
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Site:
Galley-Vegetable Preparation
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Violation:
There was a shelf on the wall above the pulper and the mount for the shelf had small slits for adjusting the shelf. The mounting brackets were not removable, and these slits 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:
Galley-Food Service General
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Violation:
The non-food contact surfaces of equipment were difficult to clean due to limited space between equipment and between equipment and bulkheads.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Provisions-Chocolate Room
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Violation:
There was an aluminum shelving unit that was difficult to clean.
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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:
Provisions-
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Violation:
There were green milk crate-type containers used to hold some items and also used to store food off the deck. These crates were difficult to clean.
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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.:
28
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Site:
Buffet-Dining Room and Crew
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Violation:
The plates in the dispensers were not covered or inverted. The buffets were not open during the inspection.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Buffet-Bistro
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Violation:
There were electrical lines on the deck under the counter to the right of the beer dispenser.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
The drain to the 3-compartment sink was soiled. The splash guard was close to the underside of the sink, which made the drain area difficult to clean. Also, the splash guard was not secured to the deck and this made cleaning the deck difficult.
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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-Potwash
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Violation:
The drain to the 3-compartment sink was soiled. The splash guard was close to the underside of the sink, which made the drain area difficult to clean. Also, the splash guard was not secured to the deck and this made cleaning the deck difficult.
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Recommendation:
Ensure the area under the sink is designed to be easily cleanable.
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Item No.:
33
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Site:
Buffet-Dining Room
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Violation:
The cove base of the buffet and the waiter stations was constructed of wood. The juncture between the bottom of the cove base and the deck was a 90° angle. The hotel director stated that this would be corrected during the next yard period.
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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-Dining Room
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Violation:
The cove base of the buffet and the waiter stations was constructed of wood. The juncture between the bottom of the cove base and the deck was a 90° angle. The hotel director stated that this would be corrected during the next yard period.
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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 cabinet/deck juncture at the buffet line was not coved. Also, there was limited access for cleaning under the buffet line.
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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-
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Violation:
The cabinet/deck juncture at the buffet line was not coved. Also, there was limited access for cleaning under the buffet line.
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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-Cargo Holds
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Violation:
The bulkheads were difficult to clean due to an attached bracket system. The deckhead was difficult to clean due to a partial false ceiling. There was an enclosure around the alcohol storage. This enclosure was constructed of difficult to clean raw wood and had seams between the wood and the framing.
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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.:
36
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Site:
Provisions-Wine Room
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Violation:
Two of the three lights in the deckhead were not operating.
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Recommendation:
Repair the lights.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
Per staff, nightly inspections were conducted. However, these inspections were not included in the schedule for active pest monitoring.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The incoming shipments of food and supplies were not inspected for evidence of insects, rodents and other pests.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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