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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-connection Program
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Violation:
The Ecolab chemical dispensers were not listed as part of their comprehensive cross-connection control program
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa
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Violation:
The free bromide level tested 11.0 ppm on the engineer's test kit. There was one individual using the whirlpool at this time.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
16
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Site:
Other-Mooring Deck Passageway
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Violation:
The trays of food items on the rack measure between 54F and 60F. It appeared that the food had been out-of-temperature for approximately 1.5 hours. These food items were trays of sliced cheeses and tomatoes. Other non-potentially hazardous food items were also stored on this rack. All food items were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Time as a public health control program
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Violation:
One tray of pancakes were kept well beyond the discard times.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Other-Mooring Deck Passageway
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Violation:
A rack with trays of food was noted stored in the mooring deck passageway.
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Recommendation:
Ensure that food is not stored: (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; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
19
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Site:
Other-Officer's Mess - Buffet
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Violation:
The tong handle was stored in direct contact with the food item (peaches)
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Bar-Main Galley - Service Bar (Dining Room)
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Violation:
A bottle of wine was stored directly on the deck. This item was corrected during the inspection.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Main Galley - Pastry
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Violation:
The dough sheeter belt was damaged.
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Recommendation:
Replace damaged dough sheeter belt.
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Item No.:
21
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Site:
Galley-Main Galley - Chic Dishwash Area
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Violation:
Some of the large and small waiter trays were damaged along the edges, making cleaning difficult.
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Recommendation:
Replace damaged waiter trays.
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Item No.:
21
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Site:
Galley-Lido Galley
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Violation:
The handle on hot holding unit number 4 was in poor condition.
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Recommendation:
Replace the handle on the hot holding unit.
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Item No.:
21
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Site:
Galley-Crew Galley
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Violation:
A peeling label was noted on the bottom of the oven, making cleaning difficult.
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Recommendation:
Reattach peeling labels.
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Item No.:
21
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Site:
Provisions-Provisions
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Violation:
Cardboard was used as a liner for the shelving in some of the provision shelving areas. These materials are not considered to be easily cleanable.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Disco Bar
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Violation:
The center undercounter liquor storage shelves was missing a side panel creating a void space behind the shelves, making cleaning difficult. This is a GFR item.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
24
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Site:
Bar-Lido Bar
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Violation:
The halogen level in the sanitizing bucket measured above 200 ppm.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Pantry-Main Galley - Service Bar (Dining Room)
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Violation:
A wet wiping cloth was stored inside an undercounter cabinet.
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Recommendation:
Ensure that wiping 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.
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Item No.:
26
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Site:
Galley-Main Galley - Appetizer Pantry
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Violation:
Standing water was noted in the bottom of the pass-through refrigerator.
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Recommendation:
Ensure that 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:
Galley-Main Galley - Center Galley
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Violation:
The stainless steel preparation counter was soiled. According to the ship's staff, this area was last used the previous evening.
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Recommendation:
Ensure that 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:
Pantry-Main Galley - Service Bar (Dining Room)
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Violation:
A sticky material was found on the scoop surface of the previously cleaned ice scoop.
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Recommendation:
Ensure that 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:
Galley-Main Galley - Bread Station (FWD)
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Violation:
A large trays of ramekins were found soiled and stored inside an undercounter cabinet.
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Recommendation:
Ensure that 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:
Galley-Main Galley - Bread Station
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Violation:
The tabletop meat slicer was soiled and stored as clean.
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Recommendation:
Ensure that 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:
Preparation Room-Preparation - Vegetable Room
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Violation:
Several plastic bins and corresponding lids were found soiled and stored as clean. This item was corrected during the inspection.
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Recommendation:
Ensure that 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:
Preparation Room-Preparation - Pastry
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Violation:
Several previously cleaned large, white plastic storage containers were soiled and stored as clean.
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Recommendation:
Ensure that 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:
Galley-Main Galley - Posh Wine Cellar
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Violation:
Two previously cleaned wine decanters were found soiled and stored as clean.
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Recommendation:
Ensure that 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:
Preparation Room-Preparation - Vegetable Room
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Violation:
The previously cleaned vegetable slicer was soiled and stored on the clean blade rack.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Lido - Aft Cold Top Buffet
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Violation:
The drain line for the aft cold top buffet was clogged with food debris.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Preparation Room-Preparation - Vegetable Room
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Violation:
Several plastic storage bins were stored wet, impeding proper air drying.
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Recommendation:
Ensure plastic bins are not stacked wet, impeding air drying.
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Item No.:
30
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Site:
Preparation Room-Preparation - Potato Room
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Violation:
There were no paper towels at the handwash station. There were no staff in the area at the time of the inspection. This item was corrected during the inspection.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Main Galley - Handwash Station (AFT)
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Violation:
There were no paper towels at the handwash station.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Pantry-Main Galley - Service Bar (Dining Room)
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Violation:
There were no paper towels at the handwash station in this area.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Pantry-Main Galley - Service Bar (Dining Room)
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Violation:
The deck at the rear of the service bar was soiled with old food debris and plastic items.
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Recommendation:
Ensure that 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-Main Galley - Galley Freezer
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Violation:
Recessed grout was noted between deck tiles at the threshold of this unit.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Preparation - Vegetable Room
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Violation:
The deck behind and adjacent to the undercounter dishwasher was soiled with greater than one day's accumulation of food and dirt.
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Recommendation:
Ensure that 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-Main Dining Room - Waiter Stations
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Violation:
Four of the waiter stations had gaps between the decorative bulkhead and the side of the stations, making cleaning difficult. The decks in the gapped area were also bare concrete material, making cleaning difficult. There was recessed and missing grout between deck tiles in these areas, making cleaning difficult. These items are a part of the Guarantee Failure Report (GFR) and are to be addressed when the ship returned to the yard in April 2008.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Preparation Room-Preparation - Butcher
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Violation:
The base of the door (corner molding) was damaged, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Preparation - Poultry/Fish
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Violation:
A gap was noted around a profile strip on the bulkhead, making cleaning difficult.
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Recommendation:
Repair the gap around the profile strip.
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Item No.:
33
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Site:
Galley-Crew Galley - Potwash Area
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Violation:
The cover to one of the lights on the deckhead was soiled with an accumulation of dirt and grease. The hood adjacent to the light fixture was also soiled with dirt.
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Recommendation:
Ensure that 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:
Preparation Room-Preparation - Potato Room
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Violation:
The bulkhead behind the potato peelers was soiled with dried potato bits and starch material.
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Recommendation:
Ensure that 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-Officer's Mess - Buffet
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Violation:
There was no coving at the waiter beverage station.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Buffets - Crew, Staff, Officer and Petty Officer Messes
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Violation:
The waiter stations in these areas were not coved at the bulkhead, making cleaning diffciult. This is a GFR item.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Main Dining Room - Posh
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Violation:
The waiter stations adjacent to the counter level panel had a gap between the panel and the waiter stations, making cleaning difficult. This is a GFR item.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Coffee Bar
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Violation:
A chandelier type light was hanging from the deckhead over the bar. This type of light fixture is difficult to clean.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
38
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Site:
Pantry-Main Galley - Service Bar (Dining Room)
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Violation:
A soiled cloth was found on top of the ice machine.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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