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Item No.:
*
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Site:
Food Service General-Light Levels
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Violation:
The vessel had completed a comprehensive project of installing new light fixtures in all of the food areas and all of the lighting items from the previous inspection were corrected.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Medical Center Shower
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Violation:
The backflow prevention device for the medical center shower was not listed on the master backflow prevention plan.
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Recommendation:
Update the master backflow prevention plan.
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Item No.:
08
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Site:
Potable Water-Potable Water Stripping
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Violation:
The production water line after the mineralizer and before the chlorine injection point was not striped blue/gray/blue. The piping after the chlorine injection point was not striped blue or blue/green/blue every 5 meters to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
Staff indicated the hair and lint strainer before the return pump was cleaned daily but there was no documentation of weekly disinfection.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorder
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Violation:
On 12/6 the chart recorder for the pool indicated the chlorine level was less than 1 ppm from 3:30PM to 6AM. No documentation was made on the chart or other log regarding any corrective action taken. A separate log listed the manual readings: the last manual reading was at 3PM and the chlorine level was at 1.01. The pool was closed daily from 7PM-7AM.
On 11/5 the chart recorder for the pool indicated the chlorine level was less than 1 ppm from 2PM to 9AM. No documentation was made on the chart or other log regarding any corrective action taken. A separate log listed the manual readings which were taken at 3PM and 6AM and yielded chlorine levels above 1 ppm. The pool was closed daily from 7PM-7AM.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
16
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Site:
Provisions-Fish Parasite Destruction Letters
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Violation:
There were no parasite destruction letters for the marinated herring or cold smoked mackerel.
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Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller.
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Item No.:
16
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Site:
Pantry-Officer's - Upright Refrigerator 2.37/2/No.18
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Violation:
The temperatures of individual serving butters in a medium sized hotel pan and 18 individual serving containers of yogurt were measured between 55 and 57F. The temperature of the refrigerator on the outside gauge indicated 54F and the two ambient temperature thermometers inside the refrigerator indicated 55F and 60F. The food was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Dry Stores
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Violation:
The food stored on three of the small deck stands along the bulkhead with the evaporator were not six inches above the deck.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Red Wine Walk-in Refrigerator
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Violation:
Boxes of wines stored on four of the small deck stands at the entrance to the room were not six inches above the deck.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Officer's - Upright Refrigerator 2.37/2/No.18
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Violation:
The temperature of the refrigerator on the outside gauge indicated 54F and the two ambient temperature thermometers inside the refrigerator indicated 55F and 60F. Potentially hazardous food was stored in this refrigerator.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
There were slotted fasteners around the light boxes inside the three deck-mounted combination ovens. There were four slotted fasteners around each light box, and each oven had two interior light boxes.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Preparation Room-Poultry
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Violation:
Several of the previously-cleaned plastic bins on the clean storage rack had stickers on the on the outside of the bins. Some of these stickers were worn and peeling.
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Recommendation:
Ensure 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.:
22
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Site:
Pantry-Garden Cafe
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Violation:
The data plate for the rack conveyor dishwash machine indicated the conveyor speed in racks per hour instead of feet or meters per minute or minimum rack transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Pantry-Pool
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Violation:
There was an accumulation of gray sediment in the water bath of the ice machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Preparation Room-Poultry
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Violation:
Two stacks of plastic bins were stored wet nested on the clean storage rack.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Male and Female Food Worker Toilet Rooms
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Violation:
There was no toilet tissue in either toilet room.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
36
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Site:
Dining Room-Main - Waiter Stations
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Violation:
The light intensity at some of the waiter stations could not be raised to 220 lux for cleaning.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The Red Level General Requirements section of the OPRP stated that 'Food contact areas in service however should be treated with 200 ppm chlorine solution and after service with 1000 ppm.' However, later in the plan under the Food and Beverage section, the plan stated that closed areas treated with 1000 ppm chlorine solution would then be rinsed and sanitized with 200 ppm chlorine.
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Recommendation:
Ensure the procedures indicate that if 1000 ppm chlorine solution is used in food areas, the area will then be rinsed and sanitized with 200 ppm.
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Item No.:
41
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Site:
Housekeeping-Bridge Toilet Room
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Violation:
There was no signage advising users to wash hands and to use a paper towel to open the door when exiting.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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