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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
In the cross-connection control program, the list of backflow devices for the passenger and crew cabins did not indicate the plumbing component (shower or toilet).
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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-Port Bunker Station
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Violation:
The lowest fill line did not have a chain to prevent the cap from contacting the deck when hanging free. That filling line was not in use during the inspection.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-USPH Cleaning Pantry - Room 4351
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Violation:
A hose was connected to the bucket fill faucet below the handwash sink. This hose provided water to chemical mixing stations in the room. At least one of the mixing stations did not have a backflow device. The bucket fill faucet had a non-continuous pressure backflow device, but the water flow was controlled at each mixing station.
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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-Spa (deckhead outside cabin L227)
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Violation:
Both of the reduced pressure backflow assemblies for the spa had a constant drip at the atmospheric vent.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
21
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Site:
Bar-Lobby Bar
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Violation:
In the technical compartment below the speed rail, the far right penetration into the floor of the compartment was not sealed at the top.
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Recommendation:
Seal the penetration.
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Item No.:
33
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Site:
Buffet-Hot Food Line
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Violation:
There were missing deckhead panels above the hot food line.
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Recommendation:
Replace the deckhead panels.
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Item No.:
27
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Site:
Buffet-Technical Compartments
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Violation:
The compressor units inside the technical compartments at the buffet stations were dusty.
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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:
Buffet-Decks
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Violation:
There was missing and recessed deck grout in the buffet areas.
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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.:
21
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Site:
Food Service General-Fryers Drains
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Violation:
There were openings around the drain lines for the fryers.
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Recommendation:
Seal the drain lines.
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Item No.:
34
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Site:
Galley-Warewash
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Violation:
The deck drain under the pre-wash station was clogged.
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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:
Buffet-Starboard, Forward and Midship Coffee Stations
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Violation:
There was an insufficient amount of light at these coffee stations.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
20
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Site:
Food Service General-Ovens and Pizza Ovens
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Violation:
There were slotted fasteners inside these units.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
33
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Site:
Galley-
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Violation:
There was recessed and missing deck grout, especially along the stainless steel and deck tile junctures and along the scuppers at the tilting kettles.
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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.:
21
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Site:
Galley-
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Violation:
There was an excessive amount of steam from the combination oven. The gasket was loose.
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Recommendation:
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.:
22
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Site:
Galley-Potwash
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Violation:
The data plate for the single rack potwash machine stated the rinse plate temperature between 160 and 180 F. It did not state the minimum temperature for the final rinse water temperature gauge.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Bellbox
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Violation:
Four out of six final rinse nozzles on the dishwash machine did not have an effective spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
21
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Site:
Galley-Sabitini
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Violation:
The stainless steel cover for the electrical wires for the left induction unit was loose.
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Recommendation:
Secure the cover for the electrical wires.
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Item No.:
21
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Site:
Galley-Sabitini
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Violation:
There was a piece of raw, exposed wood inside the wine locker.
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Recommendation:
Remove the exposed wood or seal the wood to make it non-absorbent.
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Item No.:
16
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Site:
Galley-Crown Grill
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Violation:
There was a container of cooked potato inside the reach-in refrigerator with a production date of July 13th. However, the cooling log showed the potatoes were cooked and cooled on July 12th.
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Recommendation:
Ensure that the date marking for 7-day discard labels corresponds to the day the food item was cooked.
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Item No.:
34
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Site:
Galley-Deck 6 Portside Warewash
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Violation:
The faucet was leaking on the right handwash sink at the bank of handwash sinks.
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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.:
22
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Site:
Galley-Deck 6 Potwash
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Violation:
The data plate for the single rack potwash machine stated the rinse plate temperature between 160 and 180 F. It did not state the minimum temperature for the final rinse water temperature gauge.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
16
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Site:
Galley-Deck 6 Garde Manger
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Violation:
A review of the cooling log showed on July 14th, a cooked chicken was placed inside the blast chiller at 120 F. When questioned, the cook stated that the raw chicken was cooked to 120 F on the grill, placed inside the blast chiller and cooled down to below 41 F. Once cooled, the chicken was prepared for sandwiches.
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Recommendation:
Ensure that raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in (2), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.
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Item No.:
13
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Site:
Galley-Deck 6 Garde Manger
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Violation:
The cooling log containing the improperly cooked chicken was reviewed and signed by a supervisor. The log had no mention of the improper cooking temperature or any corrections to the problem.
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Recommendation:
Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge of the food operations on the vessel shall demonstrate to the VSP knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by compliance with these guidelines, by being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, or by responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
There was recessed and missing deck grout, especially along the scuppers near the tilting kettles.
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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-Deck 5
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Violation:
The deck drains under the tilting kettles were not draining. There was about 2 inches of liquid inside the drains.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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