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Item No.:
06
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Site:
Potable Water-Distribution
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Violation:
The backup halogen pump was not connected to an electrical supply. The output port on this backup halogen pump was also not connected to the water system. An active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds was not in place. Staff stated that the low chlorine alarm at the far point was set at 0.5 PPM and went off almost nightly when the ship experienced low water flow.
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Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The microbiologic testing method now used by the ship requires a color comparator to confirm positive samples. The ship did not have this comparator. The test method recently changed from a system that did not require a comparator.
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Recommendation:
Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The starboard midship bunker connection's keep chain was not attached to the filling connection cap. This was corrected at the time of observation.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
13
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Site:
Galley-Food Safety Knowledge
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Violation:
The food managers were not properly controlling the critical control points in the food service operation, especially in regards to the cooling process. Crew was not documenting the cooling process for cooked potatoes that were cooling during the inspection. Senior staff did not know cut leafy greens (i.e. lettuce) were potentially hazardous foods that needed to be cooled properly after preparation. No cooling logs were available for two trays of cut lettuce found in the walk-in refrigerator.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
15
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Site:
Provisions-Dry Store Room
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Violation:
Seven dented cans were found on the storage shelves. They were immediately discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
At 10:00 am, cooked rice and cooked beef were in the galley bain marie on time control, but the posted time control plan indicated the setup and discard times were 11:10 am to 1:10 pm. The time control plan did not mention that the bain marie was a time control unit. The temperatures of the food in the bain marie were taken and were well above 135°F.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Pantry Fridge #1
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Violation:
According to staff, this refrigerator unit was on time control during breakfast, lunch, and dinner service periods and on temperature control the rest of the time. During the inspection the refrigerator was filled with foods that were stored at the proper temperatures. This unit was not listed on the posted time control refrigerator.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
The refrigeration unit must be designated as either a time control unit or temperature unit; it cannot be used for both.
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Item No.:
17
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Site:
Galley-Walk-in Refrigerator
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Violation:
The cooling times and temperatures of a tray of cut Romaine lettuce and a tray of cut mixed lettuce both cut and prepared on 30 August were not documented on a cooling log.
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Recommendation:
Ensure 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 form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (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-Cooling Log
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Violation:
Cooked baked potatoes were cooling in the blast chiller during the inspection, but the cooling times and temperatures were not being monitored or documented by staff. According to staff, the baked potatoes had been in the blast chiller for little over an hour, but the starting time and temperature was not documented on a cooling log.
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Recommendation:
Ensure 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 form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (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.:
19
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Site:
Galley-Dry Store
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Violation:
One can of peppers was stored on the deck under a storage shelf.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-Range Stoves
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Violation:
The grease drip tray housings for both range stoves were long, narrow, and difficult to clean. The housings were heavily soiled with an accumulation of grease and debris. The side tracks for the grease tray had difficult to clean seams underneath that were also heavily soiled with an accumulation of grease and debris. A difficult to clean seam also ran around both sides and the back of the unit. This seam was also heavily soiled with an accumulation of grease and debris.
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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.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
The gray splash panel covering the ice cubers was slightly soiled with a black debris along both edges.
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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.:
27
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Site:
Galley-Range Stoves
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Violation:
The grease drip tray housings for both range stoves were long, narrow, and difficult to clean. The housings were heavily soiled with an accumulation of grease and debris. The side tracks for the grease tray had difficult to clean seams underneath that were also heavily soiled with an accumulation of grease and debris. A difficult to clean seam also ran around both sides and the back of the unit. This seam was also heavily soiled with an accumulation of grease and debris.
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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.:
27
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Site:
Galley-Flat and Grooved Grills
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Violation:
The grease drip tray housings for both grills were heavily soiled with an accumulation of grease and debris.
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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.:
28
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Site:
Galley-Dry Store
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Violation:
Clean food equipment was stored on the deck under the storage shelf.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Ice Machine
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Violation:
Pieces of potatoes were in the handwash station next to the ice machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Crew Toilet
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|
Violation:
The toilet room did not have a sign that stated 'WASH HANDS AFTER USING THE TOILET.'
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
30
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Site:
Preparation Room-Thawing Room
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Violation:
The employee handwash station did not have a sign advising crew to 'WASH HANDS OFTEN.'
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Dry Store
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Violation:
The deck under the storage shelves were soiled with an accumulation of soil.
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Recommendation:
Ensure 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:
Dining Room-Dry Storage Area
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Violation:
The storage rack partially extended over carpet. The deck under the storage rack was soiled with debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure 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:
Dining Room-Waiter Stations
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Violation:
Waiter tray stands were set-up on carpet next to the aft waiter stations. These waiter tray stands were used for collecting soiled plates and other soiled items. As a result, the carpet under the tray stands was soiled with food debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure 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:
Dining Room-Waiter Stations
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Violation:
A strip of carpet on the bulkhead just above the deck/bulkhead juncture was left in place after the carpet was removed around the waiter stations and replaced with tile.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
37
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Site:
Galley-Condensation
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Violation:
Condensation was accumulating around the deckhead air supply vent above the ice cream well on the pastry table (area was not in use during the inspection), the clean food equipment storage rack adjacent to the mechanical dishwash machine, and above the prewash sink in the warewash area. No water was observed dripping onto food or clean surfaces.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
|
|
Site:
Bar-Atlantic Lounge
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Violation:
One fly was observed around the bar counter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
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Site:
Galley-Grooved Grill
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Violation:
One large house fly was observed on the grooved grill. The grill was not in-use but the area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
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Site:
Galley-Warewash
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Violation:
One drain fly was observed by the three compartment sink.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The ship's Outbreak Prevention and Response Plan (OPRP) specified Oxivir and Virox to be used in the ship's control measures. These products were on order and had not been delivered to the ship. A fogging machine was also specified for area disinfection, but again, this equipment is not in the ship's inventory.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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