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Item No.:
06
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Site:
Potable Water-
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Violation:
The calibration of the analyzer-chart recorder for production was not conducted until several hours after the start of production.
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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-
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Violation:
The hose connection in the engine room had a valve downstream. The potable water line for this connection was protected with an atmospheric vacuum breaker.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The hose connection in the engine room had a valve downstream. The potable water line for this connection was protected with an atmospheric vacuum breaker.
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Recommendation:
Ensure that an atmospheric vacuum breaker is installed only in the supply line on the discharge side of the last control valve.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The air-gaps for the mineralizer drain lines were not listed on the cross-connection control list.
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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.:
17
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Site:
Galley-
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Violation:
There were a few items placed in to the cooling process where there were no temperature checks noted on the cooling logs after the initial temperatures were recorded.
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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:
Provisions-
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Violation:
There were boxes of dairy products stored on the deck. There was a case of bagels stored on the deck. There were cases of shell eggs and cases of fruit 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-Cold Galley
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Violation:
There were two uncovered trays of canapé toast on top of the upright refrigeration unit.
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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:
Buffet-
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Violation:
The small bread boxes had lids that were not self-closing over the cold buffet line.
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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:
Buffet-
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Violation:
The tongs for the bread boxes were not 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:
Buffet-
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Violation:
There were no side shields at the buffet where crew members line up within one meter of the food on display.
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Recommendation:
Install side shields where individuals line up within one meter of the food on display.
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Item No.:
31
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Site:
Galley-
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Violation:
There was a can of 565 Plus XLO insecticide in the cleaning chemicals locker at the entrance to the galley. This was corrected.
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Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
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Item No.:
33
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|
Site:
Provisions-Dry Stores
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Violation:
The deck was rough at the juncture with the bulkhead to the left of the door.
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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-Bakery/Pastry
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|
Violation:
There was a leak at the dipper well drain 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.:
34
|
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Site:
Galley-Hot Galley
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Violation:
There was a leak at the bottom of the convotherm oven.
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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:
Bar-Piano Bar
|
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Violation:
The light level could not be raised to 220 lux during periods of cleaning.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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