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Item No.:
06
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Site:
Potable Water-
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Violation:
There was no E. coli test result for the water that was bunkered in Martinique on January 09, 2009. The record did show that a sample was taken.
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Recommendation:
Record all E. coli test results.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-Midship Port
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Violation:
The bromine residual was measured at greater than 10 ppm. The whirlpool was immediately closed and netted.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
There were days when there was one hour between the close time and the draining of water from the whirlpool. In between the bromine residual was raised to 10 ppm and the filters were backwashed. It was not clear from these records that the 10 ppm bromine level was maintained and circulated for 1 hour.
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Recommendation:
Ensure that the record clearly shows that the 10 ppm free bromine residual is circulated for at least 1 hour.
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Item No.:
16
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Site:
Buffet-Officer Mess
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Violation:
The milk inside the coffee machine was on time as a public health control. A time control log was used and the plan stated food shall be discarded after four hours. The plan did not require the use of discard labels. Milk was in the unit without a discard label. The milk was below 41F.
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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. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Galley-Deck 2 & 3
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Violation:
The pass through refrigeration units in the galleys were labeled as being on time as a public health control. However, the time control plan did not reflect this.
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Recommendation:
Ensure that the time control plan shows all refrigeration units that are on time control.
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Item No.:
16
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Site:
Galley-Pinnacle Grill
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Violation:
Cooked pasta was being cooled in an ice/water bath from above 140 F to 49 F. No cooling logs were kept for this process. The pasta was then placed in the blast chiller and cooled within four hours to below 41 F. This process was recorded on the ambient temperature food cooling logs.
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Recommendation:
Ensure that the cooling process is logged properly to include cooling from 140F-70F and from 70F to 41F.
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Item No.:
16
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Site:
Galley-Deck 2 Room Service
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Violation:
The room service pantry was open 24 hours a day. The time as a public health control plan stated foods were to be discarded after four hours. A time control log was used in this area. Discard labels were not used. The time control plan did not mention discard labels.
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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. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Buffet-Lido Beverage Stations
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Violation:
The milk and creamer at the coffee stations were on time as a public health control. The milk was on a time control log but discard labels were not used. The plan did not mention discard labels. The service for these station exceeded 4 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 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. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
19
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Site:
Buffet-Bistro Line Port
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Violation:
The protective coating on the heat lamp bulbs above the carving station was peeling. This station was in use.
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Recommendation:
Replace the bulbs.
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Item No.:
19
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Site:
Buffet-Hamburger Grill
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Violation:
The protective coating on the heat lamp bulbs was peeling. This station was in use.
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Recommendation:
Replace the bulbs.
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Item No.:
19
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Site:
Galley-Deck 2 Pastry
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Violation:
The bulk flour container was not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
The bulk sugar container was not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Petty Officer/Officer Mess
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Violation:
A side shield was not provided on the buffet station at the cold well. Crew lined up within one meter of the food at this location.
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Recommendation:
Install a side shield for this station.
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Item No.:
20
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Site:
Galley-Deck 2 Service Line
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Violation:
The ribbed grill was slightly corroded.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.
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Item No.:
20
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Site:
Galley-Deck 2 Garde Manger
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Violation:
The putty (Devcon Stainless Steel Putty (ST) 10270) used on the back plate of the slicer was not approved for use on food contact surfaces. It was NSF 61 approved for use on potable water tanks and components.
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Recommendation:
Ensure that the only sealants used on food contact surfaces are approved for said use.
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Item No.:
21
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Site:
Buffet-Bistro Line Starboard
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Violation:
The plastic conduit cover on the heat lamp coil was cracked, making cleaning difficult.
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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.:
21
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Site:
Food Service General-Grills and Cooktops
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Violation:
Fasteners were missing on the front access panel of these units, making cleaning difficult.
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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.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature on the hood type machine reached a maximum temperature of 142 F. The data plate stated a minimum of 150 F should be reached. This machine used hot water to sanitize.
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Recommendation:
Follow the manufacturer's data plate recommendations. Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
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Item No.:
24
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Site:
Buffet-Pasta/Pizza Station
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Violation:
The chlorine sanitizer solution was measured at 10 ppm. This was corrected.
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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.:
27
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Site:
Buffet-Bistro Line Starboard
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Violation:
The plastic conduit over the heat lamp coil was soiled.
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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.:
27
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Site:
Galley-Pinnacle Grill
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Violation:
The openings from the missing fasteners on the front access panel of the clam shell grill were heavily soiled with grease. Also, the leading edge of the panel was soiled.
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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.:
30
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Site:
Bar-Officer Bar
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Violation:
A "WASH HANDS OFTEN" sign was not posted over the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Provisions-Variance Freezer
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Violation:
A soft sticky gelatinous material was on the deck under the Dutch beef bites.
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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-
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Violation:
The utility lines for the undercounter dishwash machine were draped across the deck, making cleaning difficult. The deck was soiled underneath the lines.
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Recommendation:
Remove these lines from the deck. 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-
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Violation:
The cove piece had separated from the bulkhead to the right of the undercounter dishwash machine.
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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-Fish Preparation
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Violation:
There was an open pipe and conduit penetrations in the technical space under the preparation sink leading to a void space.
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Recommendation:
Seal these penetrations.
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Item No.:
33
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Site:
Preparation Room-Fish Preparation
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Violation:
There was foam insulation wrap that was damaged and draped across the deck inside the technical space under the preparation sink.
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Recommendation:
Clean this area and replace the insulation as needed.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
A dust pan was stored on the deck inside the dry stores.
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Recommendation:
Store cleaning equipment in the cleaning locker.
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Item No.:
33
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Site:
Provisions-Liquor/Beer Stores
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Violation:
A push broom was stored on the deck inside the liquor/beer stores.
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Recommendation:
Store cleaning equipement in a cleaning materials locker.
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Item No.:
33
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Site:
Preparation Room-Lido Preparation
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Violation:
The utility lines for the undercounter dishwash machine were draped across the deck.
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Recommendation:
Remove the lines from the deck to facilitate cleaning.
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Item No.:
34
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Site:
Preparation Room-Lido Preparation
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Violation:
The handwash sink at the entrance to the lido preparation overflowed when in use. There were also several leaks along the drain line connection.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Crow's Nest
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Violation:
Several counter lights were out of order resulting in inadequate light levels.
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Recommendation:
Replace the light bulbs.
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Item No.:
37
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Site:
Galley-Deck 3 Dishwash
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Violation:
Condensate had collected on the deckhead above the clean landing of the dishwash machine.
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Recommendation:
Ensure that 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.:
41
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Site:
Children Area-
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Violation:
There were no sanitary wipes or disposable gloves in the toilet room.
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Recommendation:
Ensure that each toilet facility is provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
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Item No.:
41
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Site:
Children Area-
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Violation:
The toilet seat was not child-sized.
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
41
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Site:
Children Area-
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Violation:
The Lego toy pieces were not disassembled prior to cleaning and disinfection.
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Recommendation:
Disassemble these toys prior to cleaning and disnfection.
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