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Item No.:
06
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Site:
Potable Water-Potable Water Production Chart Recorder
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Violation:
The charts used for water production had two different types of stamps used for information that displayed 1) water production start time 2) calibration 3) halogen and pH values. Different staff members recorded the values differently making it challenging to identify the difference between start time and calibration values. On one set of charts, the production start time was inserted in the calibration value column and on other charts, the production start time was in the correct column on the stamp. In all cases, the halogen and pH residual values were within required range. The inspector encouraged staff to find a consistent way to log the values needed during the production process.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Testable Backflow Prevention Device Log
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Violation:
The annual pressure test for the reduced pressure assembly on the technical water bunkering line was past due. The previous testing date was 27 June of 2018. The day of the inspection was 4 July 2019. Remediation began immediately.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunkering Station Aft Portside
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Violation:
In the aft portside bunkering station, a grey water hose was connected to the shore side off-loading port, while active bunkering of potable water was being conducted. The grey water hose was draped over, but not touching the potable water bunkering hose during active bunkering. The grey water hose was intact, and no grey water was seen dripping onto the potable water hose during the inspection. Remediation began immediately.
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Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water.
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Item No.:
08
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Site:
Potable Water-Potable Water to Technical Water Piping
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Violation:
The potable water line after the reduced pressure assembly was stripped blue/green/blue for potable water. Remediation began immediately.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid-Ship Pool
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Violation:
The shepherd?s hook was not visible from all areas of the pool deck. The hook was resting horizontally attached to the forward railing and painted a similar color. Remediation began immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Hydro-Pool
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Violation:
The depth marker sign was not prominently placed and the writing on the sign was too small to be seen from all areas of the pool deck area. Remediation began immediately.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
16
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Site:
Preparation Room-Deck A Lido
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Violation:
When the inspector entered the area, bowls of raw ingredients used for the preparation of sandwiches were sitting on a counter identified as a time control surface without labels indicating when they were put on time control. The items without discard labels included a bowl of sliced tomatoes, a bowl of sliced beef, and a tray containing plates of cooked rice and beans. The service period for this area was greater than four hours. Corrections s rated immediately.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Buffet-Deck A Officer's Mess
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Violation:
A tray of cooked rice was stored inside the bain maire on the buffet line without a discard label. The service period for this outlet was greater than four hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Buffet-Deck 9 Portside Pizza and Pasta Station
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Violation:
Two trays of pizza were stored on the buffet line without a setup time label to indicate when the food was removed from temperature control. The service period for this outlet was greater than four hours. Corrections started immediately.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Galley-Deck 9 Portside Carvery Show Galley
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Violation:
Undercounter refrigeration unit 9.09A was identified on the time control plan as unit on time control; however, this unit was not physically identified as a time control unit. Individual packages of butter were stored inside this unit with a four-hour discard marking. Corrections started immediately.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
19
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Site:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
A cardboard box containing individually wrapped packages of sweetener was stored inside this unfinished locker. The ducts and vents located near the deckhead of this locker were soiled with greater than day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over the duct, located over the stored paper cups wrapped in plastic, and the wipe became soiled with a thick gray residue. Additionally, the inspector rubbed the alcohol wipe over air vent inside this unfinished locker, and the alcohol wipe became soiled with a deep black residue.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Deck 9 Homestead Station
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Violation:
The front basket of rolls was stored on the buffet line without a serving utensil. Passengers were present in the area. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 2 Forward Dishwashing Area
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Violation:
The coating on the surface of a candied bacon tray was peeling off in three places, which created difficult-to-clean surfaces. These surfaces were not soiled. This item was recently cleaned. This item was discarded.
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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:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
The coating on the surfaces of three different candied bacon trays was peeling off in numerous places. This created difficult-to-clean surfaces. These surfaces were not soiled. These items were recently purchased and were not in use. These items were discarded.
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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-Deck 3 Aft Beverage Station
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Violation:
Undercounter refrigeration unit number (NO. 3.01A) was identified as out of order since 19 April 2019. Staff submitted service order number (NO. 425692) to repair this piece of equipment. Staff stated the controller was not functioning properly.
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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-Deck 3 Pastry Service Station
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Violation:
Undercounter refrigeration unit # 3.07 was identified as out of order since 5 April 2019. Staff submitted service order number (NO. 69-1904140) to repair this piece of equipment. Staff stated the controller was not functioning properly.
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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.:
22
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Site:
Galley-Deck 3 Aft Dishwashing Station
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Violation:
Two steady streans of liquid were observed from the bottom of the wash compartment for the rack-type dishwashing machine. Liquid pooled on the deck underneath these two drips.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Buffet-Deck 9 Forward Seating Area
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Violation:
When the inspector approached the area at 12:54, the forward seating area was partitioned off and six, passenger tables were used for soiled item storage. Staff stated items from both breakfast service and lunch service were stored on these tables. Soiled items on the tables included dishes, used cereal boxes, bowls, yogurt cups, pieces of toast, and salad bowls. Staff stated these items were placed in this area due to numerous issues with the dishwashing machines, and because the deck was constructed out of a durable material. When the inspector revisited this area 13:45, these items were still stored on the six passenger tables. Staff stated there not enough soiled item storage capacity at the dishwashing stations in the Lido and Main Galley.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 9 Scullery
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Violation:
The rack-type dishwashing machine was identified as out of service since the morning of the inspection. Staff submitted work order number (NO, 1190002996) to repair this machine. Staff stated this machine was unable to achieve the appropriate wash and final rinse temperatures. A technician was working on this unit when the inspector arrived.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 9 Asian Station Preparation
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Violation:
The undercounter dishwashing machine was identified as out of order since 2 July 2019. Staff submitted service order number (NO. 119002692) to repair this machine. Staff stated the machine was unable to achieve the appropriate wash and final rinse temperatures.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck A Scullery
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Violation:
The rack-type dishwashing machine was identified as out of service since 3 July 2019. Staff submitted service order number (NO 1190062847) to repair the machine. The machine was unable to achieve an appropriate final rinse temperature.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck A Scullery
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Violation:
The sanitizing solution inside the bucket was cloudy and soiled with a greasy film. A wiping cloth was stored inside this soiled solution. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 2 Aft Dishwashing Station
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Violation:
The maximum wash temperature inside the wash tank of the conveyor-type dishwashing machine was measured at 141.6F utilizing a maximum/minimum tip-sensitive recording thermometer. The error of accuracy for this thermometer is +/-0.7F. Staff ran the dishwashing machine for an additional two minutes, and the inspector premeasured the temperature inside the wash tank. The inspector measured a temperature of 132.6F with the same thermometer. The gauge for this machine identified the temperature of the wash compartment was 151F. This machine was able to achieve the appropriate final rinse temperature at the plate staff. A technician determined a solenoid valve inside this machine malfunctioned, which caused the low temperature inside the wash compartment. Corrections started immediately.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 Aft Dishwashing Station
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Violation:
The conveyor-type dishwashing machine was identified as out of service since 22 June 2019. Staff submitted service order number (NO. 1190000311) to repair the damaged finger links on the conveyor of this machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Galley-Deck 2 Aft Dishwashing Station
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Violation:
The maximum wash temperature inside the wash tank of the conveyor-type dishwashing machine was measured at 141.6F utilizing a maximum/minimum tip-sensitive recording thermometer. The error of accuracy for this thermometer is +/-0.7F. Staff ran the dishwashing machine for an additional two minutes, and the inspector premeasured the temperature inside the wash tank. The inspector measured a temperature of 132.6F with the same thermometer. The gauge for this machine identified the temperature of the wash compartment was 151F. This machine was able to achieve the appropriate final rinse temperature at the plate surface. A technician determined a solenoid valve inside this machine malfunctioned, which caused the low temperature inside the wash compartment. Corrections started immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
25
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Site:
Galley-Deck A Scullery
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Violation:
The sanitizing solution inside the bucket was cloudy and soiled with a greasy film. A wiping cloth was stored inside this soiled solution. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Preparation Room-Deck B
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Violation:
The inside, metal food-contact surface of the fruit-juicing machine was soiled with a brown and orange, oxidation-like material. The inspector rubbed an alcohol wipe over this surface and the wipe became soiled with a brown and orange residue. This area was recently cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Potable Water-Engine Control Room
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Violation:
The bulkhead-mounted shelf unit storing several coffee cups had dust and old coffee beans resting on one of the shelves. The cups stored on this shelf were inverted with the rims of the cup resting on the dusty shelf. Dust was observed on the rims of two cups. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Potable Water-Engine Control Room
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Violation:
The bulkhead-mounted shelf unit storing several coffee cups had dust and old coffee beans resting on one of the shelves. The cups stored on this shelf were inverted with the rims of the cup resting on the dusty shelf. Cleaning began immediately.
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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:
Preparation Room-Deck A
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Violation:
The technical space above the proofing cabinet was soiled with greater than a day's accumulation of black debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black debris. Corrections started immediately.
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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:
Potable Water-Engine Control Room
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Violation:
The shelf holding previously cleaned coffee cups was dusty and soiled with coffee beans. The cups stored on this shelf were stored inverted with the rims of the cup resting on the dusty shelf. Dust was observed on the rims of two cups. Cleaning began immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
Numerous pieces of equipment were stored inside this unfinished locker that were not sealed or resealed in the original packaging or in boxes with complete plastic wrap coverage. Items stored unpackaged inside this locker included: ten candied bacon trays, two plastic drink pitchers, one metal drink pitcher, two metal hot liquid pitchers, and four plastic juice dispenser. Additionally, fifty paper cups stored in plastic wrapping were stored on the top shelf of this unfinished locker. The ducts and vents located near the deckhead of this locker were soiled with greater than day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over the duct, located over the stored paper cups wrapped in plastic, and the wipe became soiled with a thick gray residue. Additionally, the inspector rubbed the alcohol wipe over air vent inside this unfinished locker, and the alcohol wipe became soiled with a deep black residue. A cardboard box containing individually wrapped packages of sweetener was also stored inside this locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
30
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Site:
Other-Deck A - Crew Mess Toilet
|
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Violation:
The door to the 'Male' crew mess toilet was not self-closing. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Potable Water-Engine Control Room
|
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Violation:
The under-counter refrigeration unit was stored in a dusty cabinet with a food wrapper resting on the base of the cabinet. The refrigeration unit was clean to the sight and touch both inside and outside. Cleaning of the cabinet began immediately.
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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:
Provisions-Deck B Thawing Room # 12
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Violation:
The bulkhead-mounted speaker was soiled with greater than a day's accumulation of brown moisture and black debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black debris. This bulkhead-mounted speaker was directly over stored top round steaks packaged in plastic. No dripping was observed onto the food item below. Corrections started immediately.
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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:
Other-Deck 8 Storage Locker L.8.4.04
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Violation:
The ducts and vents, located near the deckhead of this unfinished equipment and food item storage locker, were soiled with greater than day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over the duct, located over the stored paper cups wrapped in plastic, and the wipe became soiled with a thick gray residue. Additionally, the inspector rubbed the alcohol wipe over air vent inside this unfinished locker, and the alcohol wipe became soiled with a deep black residue. Numerous pieces of equipment were stored inside this unfinished locked that were not sealed or resealed in the original packaging or in boxes with complete plastic wrap coverage. Items stored unpackaged inside this locker included: ten candied bacon trays, two plastic drink pitchers, one metal drink pitcher, two metal hot liquid pitchers, and four plastic juice dispenser. Additionally, fifty paper cups stored in plastic wrapping were stored on the top shelf of this unfinished locker. A cardboard box containing individually wrapped packages of sweetener was also stored inside this locker.
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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:
Galley-Deck 9 Asian Station Preparation
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Violation:
The top of the bulkhead-mounted cleaning supply locker was soiled to sight and touch with greater than day's accumulation of debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. Corrections started immediately.
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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.:
35
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Site:
Galley-Deck 3 Aft Dishwashing Station
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Violation:
Liquid pooled on the deck beneath two steady streams of water comong from the wash compartment of the rack-type dishwashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Provisions-Deck B Freezing Room # 6
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Violation:
The light intensity in the corner, located to the right of the evaporative condenser unit, was insufficient. The inspector measured a maximum light intensity in this area of 17 lux. Eight cardboard boxes of chocolate sheet cake were stored in this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Housekeeping-Deck 6 Pantry
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Violation:
The lighting in the pantry was insufficient. The light intensity was measured at 87 lux during the inspection. Two bulbs were not working in the light fixture behind the ice machine and one bulb was not working in the light fixture in front of the ice machine. Remediation began immediately.
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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, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 2 Bakery / Pastry Walk-In Freezer # 25
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Violation:
The light intensity on the right side of the walk-in freezer was insufficient. The inspector measured the maximum light intensity at 52 lux. Frozen pastry items were stored in this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Preparation Room-Deck B
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Violation:
A wet mop was stored inside a bucket with a small layer of brown liquid residue on the bottom of the bucket. This mop and bucket were not in use. Corrections started immediately.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Deck 9 Dive In Taco Station
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Violation:
Three houseflies were flying near the glass windows on the starboard side of the buffet line. This area was in service. Corrections started immediately.
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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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