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Item No.:
08
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Site:
Potable Water-
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Violation:
There were several potable water connections that were protected with Watts Series 7 backflow prevention devices. These devices did not have an intermediate atmospheric vent. Additionally, this device was connected to the high saline overboard discharge line for the evaporator instead of a reduced pressure assembly.
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Recommendation:
Ensure that backflow prevention devices have an integral atmospheric vent. Install an air gap or reduced pressure assembly for the evaporator high saline overboard dishcharge line.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were 3 rinse spray hoses in the main galley warewash area. These devices were listed but the protection was not correct for all of them. For one Watts 9D's were installed and for 2 others the protection was an air gap. The connections with air gaps were not listed in the comprehensive cross-connection control program. The rinse spray hose for the main galley potwash was not on the list.
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Recommendation:
Ensure that the comprehensive cross-connection listing correctly identifies the form of protection used at each potable water connection. Ensure that this listing includes those potable water connections protected by air gaps. Ensure that all of the conntections to the potable water system where contamination can occur are listed.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Easy Prime and Easy Flex were the tank coatings used on potable water tank 2 starboard. There was no documentation that the coatings were applied and cured in accordance with the manufacturer's recommendations. Additionally, the application and curing procedures were not on the vessel. This documentation was later obtained from the internet.
There was no record showing that the free chlorine residual was 5 ppm or less prior to putting the potable water tanks back in service. This was for tanks 2 port and 1 center.
For tank 1 center the contact time for disinfection was not recorded.
All of these tanks were cleaned and disinfected since the last inspection.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Easy Prime and Easy Flex were the tank coatings used on potable water tank 2 starboard. There was no documentation that the coatings were applied and cured in accordance with the manufacturer's recommendations. Additionally, the application and curing procedures were not on the vessel. This documentation was later obtained from the internet.
There was no record showing that the free chlorine residual was 5 ppm or less prior to putting the potable water tanks back in service. This was for tanks 2 port and 1 center.
For tank 1 center the contact time for disinfection was not recorded.
All of these tanks were cleaned and disinfected since the last inspection.
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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.:
08
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Site:
Potable Water-
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Violation:
There was no backflow protection for the mineralizer backwash line. There was no backflow protection on the line to the laundry tanks from the production line in the pump room.
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Recommendation:
Install adequate backflow protection for the mineralizer backwash line. Install an air gap or reduced pressure assembly as the backflow prevention method/device for the connection between the laundry system and the production line. This protection should be installed on the laundry line and not the production line.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The production water line was not striped blue after chlorine injection.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was a very long hose connected to the permeate line from the reverse osmosis unit. This line was used to add water to the sodium biosulfate and the reverse osmosis cleaning chemical tanks. This hose had no backflow protection and was long enough to reach the bilge. This permeate line was part of the potable water system.
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Recommendation:
Provide adequate backflow protection for this line. As alternative, piping can be changed over each tank to provide a hard plumbed connection with an air gap.
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Item No.:
08
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Site:
Galley-Stock Kettle Station
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Violation:
The air gap for the potable water line on the right stock kettle was not twice the diameter of the delivery pipe. No backflow prevention device was on the potable water line.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The free halogen level was not consistently raised to 10 ppm and circulated for 1 hour at the end of the day.
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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.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
The parasite destruction letter did not specify the species of fish.
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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.:
17
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Site:
Galley-Soup Station
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Violation:
Refrigeration unit 23 had pasta at 41° F. Per the Executive Chef, the pasta was cooled in an ice/water bath before being put in the refrigerator. There was no cooling record for the pasta.
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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.
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Item No.:
17
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Site:
Galley-Cold Galley
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Violation:
There were several food items in the left undercounter refrigeration unit with temperatures between 45°F and 50° F. These items had been prepared within four hours of the inspection, but were not on the cooling log. These items included: cubed cream cheese, cut melons, smoked salmon, a dairy and granola mix, sliced tomatoes and sliced swiss cheese. These items were taken to the blast chiller for immediate cooling and to be recorded on the cooling log.
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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.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
A dish of fruit containing apples and pears was out for service and not protected by a sneeze guard.
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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-Cold Galley
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Violation:
A soft sealant not approved for food contact was used on the back plate of the slicer. The slicer was in use and food was accumulating behind the peeling sealant.
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Recommendation:
Ensure that the sealant used in this area is approved for use on food contact surfaces. Additionally, ensure that the sealant dries to a semi-hard to hard, smooth and easy to clean finish.
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Item No.:
20
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Site:
Galley-Cold Galley
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Violation:
The left undercounter refrigeration unit had an internal temperature of 45° F. Potentially hazardous foods in this unit were within the temperature danger zone.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
22
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Site:
Food Service General-Undercounter Dishwash Machines
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Violation:
The undercounter dishwash machines did not have an affixed data plate.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The hood dishwash machine water temperature measuring device for the final rinse was not working. The display showed a temperature of 255° F. There was no steam observed.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The hood dishwash machine had a maximum final rinse temperature of 145° F when measured several times with two thermometers .
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
The inside of the double salamander was soiled with an accumulation of grease and debris.
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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:
Galley-Soup Station
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Violation:
The openings on the front of the deep fryers were soiled with an accumulation of old 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-Cold Galley
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Violation:
The top of the technical space below the cold well was heavily soiled with a moist black and gray substance.
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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:
Galley-
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Violation:
There were a few places where the grout between the deck tiles was recessed.
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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-Elevator
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Violation:
The threshold to the elevator was damaged and heavily soiled with food and a sticky residue.
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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-Vegetable Preparation
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Violation:
There were some damaged deck tiles under the preparation counter.
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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-Stock Kettle Station
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Violation:
There was an unsealed opening in the deckhead for electrical lines in the technical compartment for refrigeration unit 21.
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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-Hot Galley
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Violation:
There was a water leak inside the technical compartment of the hot hold station.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
The Chef de Cuisine conducted inspections of traps and for pest infestations. This individual was not trained.
Per the provisions manager, the only inspections he conducted for pests on the incoming shipments were for those shipments that were for the Hotel Department.
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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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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The Chef de Cuisine conducted inspections of traps and for pest infestations. This individual was not trained.
Per the provisions manager, the only inspections he conducted for pests on the incoming shipments were for those shipments that were for the Hotel Department.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The Chef de Cuisine conducted inspections of traps and for pest infestations. This individual was not trained.
Per the provisions manager, the only inspections he conducted for pests on the incoming shipments were for those shipments that were for the Hotel Department.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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