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Item No.:
06
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Site:
Potable Water-Halogen Analyzer Chart Recorder
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Violation:
The ship had run out of blank halogen analyzer charts. For the last four days, the blank backs of old charts had been used to record the levels of free chlorine residual at the far point. The old chart scale could be viewed when the chart was held up to a light. New charts had been delivered yesterday and today's chart was on the correct form.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions.
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Item No.:
03
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Site:
Potable Water-Potable Water Bunkering System
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Violation:
As stated on previous inspections, a pH adjustment system to ensure the pH does not exceed 7.8 during bunkering had not been installed on the ship. The pH levels in the bunkering records that were reviewed were less than 7.8. The distribution system far point and tank sample today verified the pH at 7.8. The bunker log record's from last night's filling of a 3/4 empty tank showed a pH value of 7.1.
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Recommendation:
At the time of bunkering, adjust the pH so it does not exceed 7.8.
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Item No.:
06
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Site:
Potable Water-Halogen Analyzer Charts
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Violation:
A review of completed charts showed that four had not been changed at the completion of the 24-hour cycle during the last month. These charts showed two- to four-hour overlap without any notation about the occurrence.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Testable Backflow Preventer Records
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Violation:
The toilet flush water reduced pressure backflow preventer had been rebuilt, as indicated by a tag on the device, on 05/25/2015. No accompanying information on the testing of the device after rebuild was included on the tag or in the ship's records. The other testable backflow preventers had tags appropriately indicating the testing dates and the test results.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
36
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Site:
Galley-Lighting
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Violation:
New lighting had been installed in the previously identified dim areas of the galley to bring the illumination up to substantially higher than VSP Operations Manual requirements. However, the batteries on the new lights over the handwashing sink, and the bakery corner needed to be replaced. The new light to the right of the dishwasher had also fallen off from its mounting spot.
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Recommendation:
Ensure 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 areas.
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Item No.:
16
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Site:
Galley-Date Labeling
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Violation:
The opened gallon milk container, and opened quart containers of almond milk and lactose-free milk did not have a seven-day discard label. It could not be established which of these containers had been opened for more than 24 hours. Other potentially hazard food products prepared on the ship or previously opened were labeled appropriately. This finding concerning the milk cartons was also on the last inspection report.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
26
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Site:
Galley-Food Contact Surfaces
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Violation:
The interior of the previously cleaned microwave oven was soiled with food debris. Old food soil was found in 4 loaf pans that were stored in the clean utensil storage cabinet.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
20
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Site:
Galley-Food Contact Surfaces
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Violation:
The small and large cutting boards were heavily scored and difficult to clean.
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Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Hot Line
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Violation:
A large difficult to gap was still noted on the left side on the stove between the oven door and the undercounter convection oven. Other gaps noted on the previous inspection report had been closed.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure 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.
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Item No.:
27
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Site:
Galley-Hot Line
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Violation:
This gap noted above was heavily soiled with an accumulation of grease and food debris. Additionally, food soil and dust was noted along the counter seams in the baking corner.
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Recommendation:
Ensure 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:
Dining Room-Beverage Station
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Violation:
A large spill of soft drink beverage syrup was noted on the deck under the counter.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Bar-The Lounge
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Violation:
Mold was noted in the bottom left corner of the canned beer and soft drink cooler.
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Recommendation:
Ensure 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.:
20
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Site:
Bar-The Lounge
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Violation:
The interior of the ice maker compartment of the ice machine had rusty surfaces, rough plastic and previously painted surfaces that were difficult to clean. Previous surface repairs in the ice maker were the most difficult to clean areas, as noted in the following finding. Crew reported cleaning this ice maker unit a week ago and the noted difficult to clean areas had become rapidly recontaminated with mold in the intervening time. Replacement of this equipment with a similar unit to the new one in the dining room should be considered a priority to improve food safety of this bar.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
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Item No.:
26
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Site:
Bar-The Lounge
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Violation:
These difficult to clean surfaces noted above in the ice making compartment were coated with a heavy accumulation of mold exposing the passenger's beverage ice to this contaminate.
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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.:
*
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Site:
*General Comments-Food Area Improvements
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Violation:
The company and crew of the Grande Mariner are to be commended for the substantial improvements noted since the last inspection in the food facilities. In particular, improvements were noted in the self-service areas of the dining room in the decking, lighting and gaps between the equipment and adjacent counters. The galley had many previous gaps in difficult to clean areas closed and new lighting fixtures installed. Similar improvements were noted in The Lounge, too. New commercial freezers that are NSF-certified have been installed in the provisions area.
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Recommendation:
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