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Item No.:
06
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Site:
Potable Water-Far Point Halogen Analyzer
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Violation:
There were two days where the chart for the far point halogen analyzer was not changed after 24 hours.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
The backflow prevention devices for the carbonators were not listed on the cross connection control plan.
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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-Shower Heads
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Violation:
The shower hoses were mounted through a hook on the wall to prevent them from reaching the toilet and the floor drain. However, the shower heads could still reach the sink basin.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
Beef tenderloin located in one of the upright refrigerators had been cooked and cooled on the vessel. The cooling temperatures were not recorded on the cooling logs.
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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:
Other-Dining Room
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Violation:
A utensil was not available for the self-service fruit in the dining room. The fruit selection contained apples.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Other-Dining Room
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Violation:
The fruit selection in the dining room was out for service on a tray with a plastic lid. This required the customer to re-cover the fruit when they were done.
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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:
Other-Dining Room
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Violation:
The utensil for the self-service pastries was not adequately protected.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Provisions-Produce Cooler
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Violation:
Three bottles of champagne were stored on the floor of the produce cooler.
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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.:
20
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Site:
Galley-Refrigeration Units
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Violation:
The shelves inside the two left upright refrigerators were corroded along the edges.
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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.:
20
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Site:
Provisions-
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Violation:
Some of the chest freezers in the provisions were labeled for household use and there was no indication that they met ANSI standards.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Galley-
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Violation:
The non-food contact surfaces in and around the ovens and cook tops were difficult to clean due to gaps and limited access, especially on each side of the ovens, the drip tray housings, and the lower right interior technical spaces.
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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-
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Violation:
The non-food contact surfaces in and around the ovens and cook tops were difficult to clean due to gaps and limited access, especially on each side of the ovens, the drip tray housings, and the lower right interior technical spaces.
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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:
Galley-Middle Refrigeration Unit
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Violation:
The gasket on the door of the middle upright refrigerator was torn.
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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-
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Violation:
The sealant at the juncture of the upright refrigerator and the counter with the mixer was loose and peeling. The sealant around the window adjacent to the flat grill was also peeling.
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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-Shelves
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Violation:
The storage shelves had small holes and 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.:
21
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Site:
Bar-
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Violation:
The undercounter area where the carbonator and beverage dispensing system were located 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.:
25
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Site:
Galley-
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Violation:
Wet wiping cloths were stored on the counter and not in a sanitizing solution.
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Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-
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Violation:
The rack inside the upright refrigerator adjacent to the warewash machine was soiled.
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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.:
27
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Site:
Galley-
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Violation:
The difficult to clean areas of the ovens and cook tops 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:
Galley-Refrigeration Units
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Violation:
The gaskets on the doors of the upright refrigerators 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:
Galley-
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Violation:
The sealant at the juncture of the upright refrigerator and the counter with the mixer was loose and peeling. The sealant around the window adjacent to the flat grill was also peeling. These areas 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:
Galley-
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Violation:
The outside of the microwave was soiled and sticky. In addition, the counter top underneath the microwave 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:
Provisions-Shelves
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Violation:
The storage shelves were soiled, especially where the shelves attached to the rack.
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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
|
|
Site:
Bar-
|
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Violation:
The undercounter area where the carbonator and beverage dispensing system were located 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.:
33
|
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Site:
Food Service General-Decks
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Violation:
The decks were difficult to clean in the following areas due to piping, utility cables, and installed equipment: under and to the right of the dishwash machine in the galley, under the soda dispenser in the buffet, and to the right of the ice machine in the bar around the hot water heater. These areas were also soiled.
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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-Decks
|
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Violation:
The decks were difficult to clean in the following areas due to piping, utility cables, and installed equipment: under and to the right of the dishwash machine in the galley, under the soda dispenser in the buffet, and to the right of the ice machine in the bar around the hot water heater. These areas were also soiled.
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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:
Food Service General-Decks
|
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Violation:
The decks were difficult to clean in the following areas due to piping, utility cables, and installed equipment: under and to the right of the dishwash machine in the galley, under the soda dispenser in the buffet, and to the right of the ice machine in the bar around the hot water heater. These areas were also soiled.
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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
|
|
Site:
Galley-Deckheads and Bulkheads
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|
Violation:
The sealant on the deckheads and bulkheads was loose and peeling. Some of these areas were also soiled.
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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-Deckheads and Bulkheads
|
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Violation:
The sealant on the deckheads and bulkheads was loose and peeling. Some of these areas were also soiled.
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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
|
|
Site:
Galley-
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Violation:
There was excessive sealant on the deckhead panel above the slicers.
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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
|
|
Site:
Provisions-Decks
|
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Violation:
The decks underneath the shelving units were soiled and dusty.
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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
|
|
Site:
Provisions-Decks
|
|
Violation:
The decks behind the freezers were soiled.
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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
|
|
Site:
Provisions-Decks
|
|
Violation:
The deck had seams and gaps where the metal plates met. These areas were soiled.
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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
|
|
Site:
Provisions-Decks
|
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Violation:
The deck had seams and gaps where the metal plates met. These areas were soiled.
|
|
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
|
|
Site:
Bar-
|
|
Violation:
There was no coving at the juncture between the deck and the counter.
|
|
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
|
|
Site:
Other-Dining Room -- Coffee Station
|
|
Violation:
There was no coving at the juncture between the deck and the counter.
|
|
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.:
39
|
|
Site:
Galley-
|
|
Violation:
There were two drain flies underneath the dishwash machine.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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