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Item No.:
08
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Site:
Potable Water-
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Violation:
There were days when the first test showing a free chlorine residual of at least 2.0 ppm during bunker or production occurred more than 30 minutes after the start of these processes.
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Recommendation:
Ensure that a free halogen residual of 2.0 ppm is reached within 30 minutes of the start of production or bunkering.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The sample point for free halogen residual tests during bunkering and production 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.:
08
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Site:
Potable Water-
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Violation:
The sample points for the tanks did not point down.
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Recommendation:
Ensure that potable water tanks have sample valves which are turned down.
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Item No.:
19
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Site:
Dining Room-
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Violation:
Foods were placed out for service for the crew without the use of sneeze guards or other means of protection.
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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:
Galley-
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Violation:
The bulk flour bin was not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Level 200 Storage Coolers
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Violation:
There were raw wood storage units in the coolers.
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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:
Galley-Level 200
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Violation:
The refrigeration unit storage racks were chipped and slightly corroded.
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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:
Other-Dry Stores
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Violation:
The shelves in the upright refrigeration unit were corroded.
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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.:
21
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Site:
Food Service General-
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Violation:
There were gaps, seams, openings and other difficult to clean features on the non-food contact surfaces of equipment. There was limited access for cleaning in the drip pan housings for the cooking range and the grill.
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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.:
22
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Site:
Galley-
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Violation:
There was no 3-compartment sink provided for manual washing, rinsing and sanitizing of equipment and utensils.
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Recommendation:
Ensure that a sink with at least 3 compartments is provided for manually washing, rinsing, and sanitizing equipment and utensils.
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Item No.:
26
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Site:
Galley-
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Violation:
There was an accumulation of grease in the bottom back corners of the oven.
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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.:
26
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Site:
Other-Dry Stores
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Violation:
The ventilation tubes in the upright refrigeration units were soiled.
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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-
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Violation:
There was grease and dust along the gap above the left side of the cooking equipment. There was a heavy accumulation of grease and food residue in the grill drip pan housing.
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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.:
28
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Site:
Galley-
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Violation:
Duct tape and markers were stored with cleaned and sanitized equipment in the storage cabinets.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Dry Stores
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Violation:
Bulk beverage dispensing units were stored on the deck.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
31
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Site:
Galley-
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Violation:
There was an unlabeled squirt bottle with a blue cleanser in the cleaning locker.
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Recommendation:
Ensure that original containers of poisonous or toxic materials and personal-care items bear a legible manufacturer's label.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck under the warewash machine was 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-
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Violation:
There were gaps, openings, exposed utility lines and other features that made cleaning of the deckheads and bulkheads difficult.
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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. 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.:
36
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Site:
Bar-
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Violation:
The light levels at the bar were inadequate, especially over the ice machine and ice well. The light bulb was out above the ice dispenser in the bar lounge, resulting in inadequate light levels.
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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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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
A review of the plan noted that the disinfection frequency for periods when the cumulative proportion of gastrointestinal illness cases among passengers or crew hit 2% was to be continuous. Continuous appeared to be defined as every 2 hours in the plan.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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