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Item No.:
08
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Site:
Potable Water-Production Logs
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Violation:
The production logs for February 27 and 28 indicated that chlorine tests were conducted at 1000 and 1500.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Eight reduced pressure assembly backflow prevention devices were installed in May 2009. There was no documentation that these devices were tested after installation. According to the records and the staff, only shut-off valve #2 was tested on each device. The vessel was not conducting all of the tests based on the manufacturer's recommendations. This was a repeat item from the previous inspection.
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Recommendation:
Ensure that reduced pressure assembly backflow prevention devices are tested after installation and then annually. Ensure that the manufacturer's instructions are followed for testing the devices. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
07
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Site:
Potable Water-
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Violation:
There was no reduced pressure assembly backflow prevention device or air gap at the connection between the potable water and technical water systems.
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Recommendation:
Ensure that the potable water system is protected against backflow or other contamination by backflow preventers or air gaps.
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Item No.:
19
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Site:
Pantry-Deck 6 Housekeeping
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Violation:
The bottom shelves of the storage cabinet were flush with the deck. Bottles of water stored on these shelves were less than 6 inches above 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.:
25
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Site:
Pantry-Deck 6 Housekeeping
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Violation:
A wet wiping cloth was draped over the side of a sanitizing bucket.
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Recommendation:
Ensure that wet wiping cloths are stored fully submerged in the sanitizing bucket.
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Item No.:
33
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Site:
Provisions-Beverage Store Room
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Violation:
There were hollow deck mounts from shelving that had been removed. The ship was currently using stainless steel pallets to store cases of beverages.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
There was an unsealed penetration in the back of the bain marie technical compartment.
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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.:
33
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Site:
Buffet-Crew Mess
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Violation:
There was a dent in the bulkhead at the end of the buffet and the stainless steel was split. The insulation material behind the bulkhead was exposed.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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.:
22
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Site:
Galley-Dishwash
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Violation:
The temperature gauge for the final sanitizing rinse read 160°F and the plate surface was measured at 166°F, indicating that the temperature gauge was not accurate. The pressure gauge for the final sanitizing rinse indicated 30 psi and the data plate stated 20 psi +/- 5 for the range of use. It was unclear if the pressure was too high or the gauge was not accurate.
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Recommendation:
Ensure that the temperature and pressure gauges for the sanitizing rinse on the dishwash machine are accurate. Ensure that the sanitizing rinse pressure is within the range of use as specified by the manufacturer.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There was a seam between the profile strip and the tilting kettle frame to the left of the kettle. There was a gap between the top, front edge of the frame and the bulkhead. There was also a hole on the front, left side of the frame where a knob or dial had been removed.
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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.:
29
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Site:
Galley-Dishwash Soiled Drop-Off
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Violation:
There was no hot water at the two handwash stations because the hot water had been turned off at the valve below the stations. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature gauge indicated less than 130°F. The rinse temperature gauge indicated less than 150°F and the tank temperature was measured at 133°F. According to the manufacturer's data plate, the wash temperature should be a minimum of 150° and the rinse should be a minimum of 160°F. The unit was in use and the final sanitizing rinse plate surface temperature was measured at 166°F.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74°C (165°F); (2) For a stationary-rack, dual-temperature machine, 66°C (150°F); (3) For a single-tank, conveyor, dual-temperature machine, 71°C (160°F); or (4) For a multitank, conveyor, multitemperature machine, 66°C (150°F). Ensure that the warewash machine is operated according to the specifications on the manufacturer's data plate.
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Item No.:
21
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Site:
Food Service General-Technical Compartments
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Violation:
In several undercounter refrigeration technical compartments in the galleys, buffets and bars, the lagging was split along the adhesive seam or was otherwise damaged.
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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.:
16
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Site:
Galley-
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Violation:
There was a container of couscous in a pass-through refrigeration unit. The couscous was not entered into the cooling logs.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
33
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Site:
Galley-Terrazza
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Violation:
The deck under the preparation counters in the pantry was soiled with a black material. There was an unsealed deck penetration in technical compartment TC-2.
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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. 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.:
20
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Site:
Galley-Terrazza
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Violation:
There were slotted fasteners inside the upper compartment of the ice machine by the potwash.
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Recommendation:
Replace with fasteners that are smooth, low profile, and non-corroding.
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Item No.:
33
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Site:
Galley-Terrazza
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Violation:
There was debris on the deck below the ice machine. The deck in the technical compartment below the adjacent blast chiller was soiled with a black material.
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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.:
21
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Site:
Galley-Terrazza
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Violation:
There was less than one inch of distance between the ice machine and the adjacent blast chiller. Both pieces of equipment were mounted to the deck.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
29
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Site:
Bar-Panorama Lounge
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Violation:
There was no handwash facility in the bar. The handwash facility in the pantry was less than 8 meters away, but required passage through a closed door that had a handle. Staff stated that the door remained closed during service.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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