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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
There was a chart recorder for potable water production, but there was no record of the calibration of the analyzer for the chart recorder. There was also a log of halogen readings taken during production, but the time between the start of the production and the first reading was frequently between 2 and 4 hours.
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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.:
06
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Site:
Potable Water-Far Point
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Violation:
The samples (3) taken by the inspector were 0.45 PPM lower than the analyzer reading and the ship's instrument. The ship had calibration standards and when the ship's instrument was checked, it was not accurate at the lower levels close to the far point readings. There was another instrument onboard that calibrated accurately.
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Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is condiucted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There was a separate list for inspection of backflow prevention devices for the crew and passenger cabins. This list only included each cabin and the date of the check. It did not include the type of the device or the system component.
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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-Cross-Connection Control Program
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Violation:
Only one backflow prevention device was listed for the carbonator units. There were two devices installed on these units.
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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-Production Halogen Sampling
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Violation:
The water samples for the halogen testing of the production of potable water was taken at a point less than 3 meters from the injection of the halogen.
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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-Cross-Connection Control Program
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Violation:
There was no backflow prevention device on the sink in the photo lab. A hose had been added to the faucet.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Spa
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Violation:
There was no standard safety precautions and risks sign for the three whirlpools in the spa.
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Recommendation:
Ensure that safety signs are provided for public swimming pools and whirlpool spas.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Sedimentation Test
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Violation:
There were no records of the whirlpool sand filter sedimentation test since 5 October 2009.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
16
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Site:
Food Service General-Time As A Public Health Control Plan
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Violation:
The plan stated that hot foods should be cooled from 149°F to 41°F within 6 hours. The critical step from 140°F to 70°F in 2 hours was not listed. Staff understood and were practicing the critical 2 hour cooling step.
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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.:
17
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Site:
Provisions-Parasite Destruction
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Violation:
The parasite destruction letter from the supplier of the cold smoked marlin included the temperature, but not the time the fish was held at that temperature.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Pantry-Deck 9 Minibar Pantry
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Violation:
There were cases of water and other drinks stored on the deck in this pantry.
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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-Deck 5 - Chef's Office
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Violation:
A box of wine, a large container of cooking oil and a pan of clean equipment were stored on the deck. The deck was coved. This was corrected.
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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. 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.:
21
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Site:
Preparation Room-Fish/Meat
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Violation:
There was loose and peeling sealant along the non-food contact portion of the meat saw tray guide rail.
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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. Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Pantry-Deck 9 Minibar Pantry
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Violation:
There was an unfinished wood surface on the trolley used to transport beverages.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Food Service General-Conveyor and Flight-Type Warewash Machines
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Violation:
Opti-rinse spray heads were installed on the final rinse spray arm of these units. The Opti-rinse spray heads must be viewed from the side to determine if the water is flowing freely from each spray head. There was no way to view the final rinse spray heads from the side on these units. There has been a claim submitted to the shipyard and Hobart is to make modification to these units.
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Recommendation:
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Item No.:
27
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Site:
Preparation Room-Fish/Meat
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Violation:
The sealant on the non-food contact portion of the meat saw tray guide rail 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.:
28
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Site:
Dining Room-Wait Stations
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Violation:
Several clean coffee urns were stored upright with the lids in place. The urns were opened and there was water pooled inside.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 7 - Sushi
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Violation:
A few small hotel pans were stored in the clean item area stacked and wet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Preparation Room-Fish/Meat
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Violation:
There were three small penetrations in the bulkhead immediately to the right of the handsink.
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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-Deck 5 - Cleaning Locker
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Violation:
A new mop head and buffer disk were stored on the deck below the storage shelves. The deck was 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-Deck 6 - Soup Station
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Violation:
There was a open penetration in the bulkhead directly behind the portside tilting kettle.
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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:
Preparation Room-Fish/Meat - Trolley Lift 21
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Violation:
There was an open void in the trolley door frame were the door latch pin inserts.
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Recommendation:
Install a recessed latch pin receiver. 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:
Provisions-Bottle Store
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Violation:
In the deck drain directly below the condenser unit, there was mold along the edges of the drain basin and on the drain cover.
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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:
Provisions-Frozen Fish Store
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Violation:
Several of the storage shelf product security bars were stored on the deck. The bars and the deck below 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.:
34
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Site:
Provisions-Dry Store #290
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Violation:
There was water coming from behind the bulkhead near the back right-side corner at the bulkhead/coving juncture and pooling on the deck to the right of the condenser unit.
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Recommendation:
Determine the source of the water and make appropriate correction.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was excessive steam coming from the soiled end of the dishwash and condensate was forming on the interior of the ventilation hood. The condensation was dripping back onto the soiled landing.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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