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Item No.:
05
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Site:
Potable Water-Far Point Halogen Alalyzer
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Violation:
A calibration check was conducted on the far point halogen analyzer. The analyzer indicated 1.0 ppm, but the crew member's test kit indicated 0.4 ppm and the inspectors test kit indicated 0.22 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The vessel was conducting more than 20 microbiologic monitoring samples per month, but the locations each month did not change.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The backflow prevention devices could not be located for the hair sink in the spa. Continuous pressure-type devices were installed.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
17
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Site:
Galley-Pastry Area
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Violation:
The pastry walk-in cooler had one tray of peach tart, cooked on 9/December/2010, and the cooling process was not documented in the cooling log.
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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 from 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 5C (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.:
17
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Site:
Galley-Prime 7 Cold Galley
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Violation:
The cooling process for the following items were not documented in a cooling log: Portobello mushroom cooked on 8 December 2010, chicken jus cooked on 7 December 2010, beef jus cooked on 7 December 2010, and sauted onions cooked on 8 December 2010.
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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 from 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 5C (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.:
18
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Site:
Provisions-Dairy Products
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Violation:
There were raw chicken eggs and quail eggs stored over ready-to-eat cheese.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
18
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Site:
Provisions-Meat Products Cold Storage
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Violation:
There were ready-to-eat food stored next to raw food in the same rack. A container of ready-to-eat hotdogs were stored between two containers with raw chicken.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
21
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Site:
Pantry-Deck 10 Forward
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Violation:
There were broken tack welds on the cover to the ice bin compartment of the ice machine, causing a seam along the lower edge of the cover.
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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.:
21
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Site:
Galley-Port Side Dishwash
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Violation:
Brown oval trays were cracked at the borders and not in a good state of repair.
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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.:
21
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Site:
Galley-Port Side
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Violation:
The ice machine 125 had cracks and gaps in the metal at the left and right corners of the cover to the ice bin.
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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.:
21
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Site:
Galley-Port & Starboard Beverage Stations
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Violation:
The juice machine was placed directly on the counter. The counter under the juice machine was soiled.
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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.:
21
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Site:
Food Service General-Flat and Grooved Grills
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Violation:
There was a gap around the grease chutes where they penetrated the underside of the grills.
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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.:
21
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Site:
Galley-Starboard Side
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Violation:
The ice machine 85 had cracks and gaps in the metal corners of the cover to the ice bin.
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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:
Galley-Crew Galley
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Violation:
The stationary single rack glass washer pressure gauge did not reach the 20 +/- 5 psi as stated in the data plate. The gauge indicated about 10 psi.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Starboard Side Dishwash
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Violation:
The stationary single rack glass washer pressure gauge did not reach the 20 +/- 5 psi as stated in the data plate.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Port Side Dishwash
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Violation:
The conveyor of the dish washing machine had several finger links missing and/or broken. The staff mentioned that a purchase order was already in place.
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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.:
22
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Site:
Galley-Port Side Dishwash
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Violation:
Two of the rinse spray nozzles in the dish washer machine were blocked.
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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.:
24
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Site:
Galley-Starboard Side Dishwash
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Violation:
The plate surface was measured at 150F for the final rinse.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Cold Deli Area
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Violation:
Some previously clean plates that appeared to be ready for serving were soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Port & Starboard Beverage Stations
|
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Violation:
The juice machine was observed placed directly on the counter. The counter under the juice machine 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.:
30
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Site:
Galley-Pastry Area
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Violation:
The soap dispenser by the hand washing sink was not working properly.
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Recommendation:
Ensure that soap is available at the hand washing sink.
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Item No.:
30
|
|
Site:
Bar-Voyager
|
|
Violation:
There was no "wash hands often" sign at the handwashing sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
|
|
Site:
Provisions-Produce Room Storage
|
|
Violation:
There was a gap to the left of the door at the profile strip that forms the deck/bulkhead juncture.
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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:
Provisions-Food Room Storage (Walk-In Refrigerator)
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Violation:
There was a gap in the right bulkhead near the deck juncture. The profile strip at the middle column was damaged.
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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:
Provisions-Produce Room
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Violation:
The right side bulkhead was damaged, leaving a gap at the bulkhead/deck juncture.
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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
|
|
Site:
Dining Room-Prime 7
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|
Violation:
There was no coving along the deck/equipment juncture at the waiter station.
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|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Galley-La Veranda
|
|
Violation:
There was no coving along the deck/equipment juncture at the starboard/forward waiter station.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
39
|
|
Site:
Galley-La Veranda
|
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Violation:
During the active preparation of food, there were approximately four flies over food contact and non-contact surfaces.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Galley-Pastry Area
|
|
Violation:
One fly was observed over food contact areas.
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|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Galley-Cold Deli Area
|
|
Violation:
One fly was observed over food contact areas.
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|
Recommendation:
Ensure that restricted-use pesticides are applied only by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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