|
|
|
Item No.:
08
|
|
Site:
Potable Water-Aft Starboard Bunker Station
|
|
Violation:
There was a build-up of white solids on the interior and exterior of the pressure relief valve of the reduced pressure assembly for the international shore connection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Striping
|
|
Violation:
The combined distillate and permeate water line from the evaporators and the reverse osmosis unit was striped blue in one area before the chlorine injection point. This water line was also striped correctly for distillate water before the chlorine injection point.
|
|
Recommendation:
Remove the blue stripe on the combined distillate and permeate water line.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The backflow prevention device on the combination oven near the blast chiller appeared to be leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pools and Roman Spa Pool
|
|
Violation:
The samples lines for the automated monitoring of the children's pools and the roman spa pool were located after the compensation tanks. In addition, there was only one sample line for the children's pools, but there were three tubs that returned separately to the compensation tank. According to the staff, the changes for the children's pools would begin today and the changes for the roman spa pool would be completed soon.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The safety signs did not caution against use by people with low blood pressure.
|
|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Antientrapment
|
|
Violation:
There were no safety vacuum release systems (SVRS) or automatic pump shut-off systems installed for the therapy pumps, which were under suction. A team was sailing with the vessel for the installation.
|
|
Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Roman Spa Shepherd's Hook
|
|
Violation:
The shepherd's hook was secured to the deckhead with four Velcro strips, making it difficult to access quickly.
|
|
Recommendation:
Ensure the shepherd's hook is secured so that it is easy to access.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Electronic Data Records
|
|
Violation:
The free residual halogen and pH readings were not recorded from 6:15 a.m. on December 10 to 7:00 a.m. on December 11. The vessel was conducting manual monitoring during this period.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Reporting
|
|
Violation:
A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms on November 21, 2012 at 5:00 p.m. but did not report to the medical center until November 22, 2012 at 12:47 p.m. It was unknown if this individual worked while symptomatic since they were dismissed from the ship.
|
|
Recommendation:
Ensure crew members report to medical as soon as they have an onset of AGE symptoms.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Reporting
|
|
Violation:
A nonfood worker had an onset of acute gastroenteritis (AGE) symptoms on November 21, 2012 at 5:00 p.m. but did not report to the medical center until November 22, 2012 at 12:47 p.m. It was unknown if this individual worked while symptomatic since they were dismissed from the ship.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The hot holding cabinet was labeled for time control but was not on the time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Buffet-Consumer Advisories
|
|
Violation:
The posted consumer advisories for the eggs cooked to order and the cold smoked salmon served undercooked did not include the specific food that needed the advisory. Eggs were not offered cooked to order on the day of the inspection. The advisory for the smoked salmon was corrected.
|
|
Recommendation:
Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
There were two posted time control plans. Only one included the set-up and discard times. Neither of the plans included procedures for the milk or listed the counter service stations with pastries and sandwiches on time control. In addition, these units were not labeled for time control. Staff stated that these units were on time control and the food inside had 4-hour discard labels. The plan was corrected and the units were labeled.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The posted time control plan did not include the set-up and discard times. According to the staff, this area had items on time control during breakfast.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Meat Thawing Room
|
|
Violation:
There was one container of raw ground lamb stored above a few containers of raw pork chops.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
21
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The bottom, right corner of the door for the upper compartment of the upright storage cabinet was worn and had exposed raw wood.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
At the self-service coffee station counter, the bottom, left side of the cabinet door was damaged. In addition, the front of the cabinet adjacent to this door was covered with tape.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The back panel in the technical compartment for the refrigerator on the back bar below the coffee machine was corroded.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 3
|
|
Violation:
Two flambé trolleys had chipped laminate on the cabinet doors. The trolleys were used as side stations.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Sauce Station
|
|
Violation:
The gasket on the back of the turning handle for the steam kettle was peeling.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The area around the atmospheric vent on the backflow prevention device for the combination oven near the blast chiller was soiled with a black material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Crew Mess Cleaning Locker
|
|
Violation:
There was a small tray of clean cooking equipment wrapped in plastic on the bottom shelf near cleaning equipment. The tray was removed from the locker.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
30
|
|
Site:
Galley-Pot Wash
|
|
Violation:
There were no paper towels at the handwashing sink next to the soiled storage.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Galley-Portofino's
|
|
Violation:
A spray bottle of furniture polish was stored in the cleaning locker. It was removed.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Lighting
|
|
Violation:
There was water inside a few of the deckhead light covers. No water was seen dripping onto the deck or onto food items.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was an open electrical penetration in the bulkhead behind the toaster.
|
|
Recommendation:
Close the electrical penetration in the bulkhead.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-in Cold Room
|
|
Violation:
There were a few droplets of water dripping from the seam in the deckhead to the right of the entrance above the food storage shelves. No food items were impacted. The food on the shelves was removed and a work order was submitted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
There was some chipped deck grout in front of the 2-compartment sink.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The deck grout between the tiles and the bulkhead was chipped behind the hot holding cabinet located between the combination ovens.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Portofino's
|
|
Violation:
Liquid was dripping from a deckhead panel near the soda multiflow cabinet.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The faucet was leaking on the bucket fill station below the handwash station at the soiled end of the conveyor warewash machine.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Lighting
|
|
Violation:
The light intensity in the walk-in dairy refrigerator, meat thawing room, and poultry room was less than 110 lux in a few areas. There was a work order stating the light fixtures would be repaired soon.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Walkway Between Lines 1 and 4
|
|
Violation:
The light level in this area was less than 220 lux. The vessel was planning to add another row of lights.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Portofino's
|
|
Violation:
The light intensity at the counters was less than 220 lux. The light intensity around and behind the counter-mounted ice machine was less than 110 lux. The ship's staff stated additional lights would be added to this area.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Portofino's
|
|
Violation:
The light intensity at the counters was less than 220 lux. The light intensity around and behind the counter-mounted ice machine was less than 110 lux. The ship's staff stated additional lights would be added to this area.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Johnny Rocket's
|
|
Violation:
In the front galley, the light intensity at the deep fat fryers and the counter with the cold well, including the handwashing station, was less than 220 lux. The ship's staff stated additional lights would be added in these areas.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The light intensity along the counter was less than 220 lux. The light intensity behind the coffee machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The light intensity along the counter was less than 220 lux. The light intensity behind the coffee machine was less than 110 lux.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The light intensity along the back counter could not be raised to 220 lux for cleaning operations. The ship's staff stated additional lights would be added to this area.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
There was a drain fly in this area. The fly was removed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Medical-Toilet Room
|
|
Violation:
There was no sign advising users to use a paper towel to exit.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|