|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The front area was soiled in the technical compartment for undercounter refrigeration unit 4811.092.015
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The vertical profile strip on the right side of the exit door by walk-in unit #92-11 was loose along the lower end of the strip.
|
|
Recommendation:
Repair or replace the loose profile strip.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Solarium Grill
|
|
Violation:
The Solarium grill is open for more than 4 hours in the evenings. The time as a public health control plan did not mention the use of 4-hour discard labels. The crew did describe the use of labels when asked about the procedures during the evening service.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5
|
|
Violation:
There was an opening in the back lower left side of the of the technical compartment for the bain marie closest to the dining room. The adjacent bain marie technical compartment had an opening in the back lower right side of the technical compartment.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The handwash station by the potwash machine did not have a "wash hands often" sign.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-
|
|
Violation:
The paper towel dispenser was located over the adjacent preparation sink. This allows water from hands to drip on items in the sink.
|
|
Recommendation:
Move the paper towel dispenser to a position which prevents contamination of surfaces below.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-
|
|
Violation:
There was a leak at the faucet by the potato peeler.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4
|
|
Violation:
The chlorine sanitizing bucket near the clean dish storage racks was measured at less than 50 ppm. The water was also cloudy.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
The technical compartment for the undercounter refrigeration unit on the oven side of the center unit, the front area, cables and the top of the deck penetration were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
A cable was draping the deck in the technical compartment for the undercounter refrigeration unit on the oven side of the center unit.
|
|
Recommendation:
Raise the cable so it is not near the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Vegetable Soup Station
|
|
Violation:
There was damaged and missing grout around the stainless steel mount of the fryer.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Roast Station
|
|
Violation:
In the technical compartment for the undercounter refrigeration unit, the cable connections in the front and the lower left area of the rear of the compartment were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Potable Water - Bunkering
|
|
Violation:
During active bunkering into potable water tank #6 port and #6 starboard the free chlorine residual measured manually at the forward bunker station was 0.51, 0.46, and 0.42 ppm on the inspector's test kit and 0.6 ppm on the ship's kit. The analyzer displayed a free chlorine residual of 4.3 ppm. Manual tests made at the two tanks resulted in free chlorine residuals of 1.88 ppm for the port tank on the inspector's kit and 2.1 ppm from the ship's kit. The starboard tank measured 2.1 on both test kits.
|
|
Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Records
|
|
Violation:
The paper record sheets for backflow preventer testing reference the AMOS electronic record for testing results, but several of the February tests made on the hood cleaning backflow preventers were recorded in AMOS without pressure values noted. When inspecting the hood cleaning cabinets there was a tag on each with the test data and date of the test.
|
|
Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Records
|
|
Violation:
In reviewing the backflow preventer listing it was not clear what type backflow preventer or model was installed, as many had a description based on the pipe diameter only, while others described the model name and number along with the size and number of pieces installed.
|
|
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.
Descriptions should be consistent and clear on the device used and type or model.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Air-Conditioning Fan Unit # 5044
|
|
Violation:
An inspection inside the fan unit revealed a layer of a black material that appeared to be debris from the fan coil on top of and inside the condensate collection pan for AC fan unit 5044. Staff stated the interior is cleaned twice yearly.
|
|
Recommendation:
Ensure that air handling units are kept clean.
|
|
|
Item No.:
09
|
|
Site:
DO NOT USE (whirlpool/spa)-Forward Port Whirlpool Spa
|
|
Violation:
The forward spa was open for use and the bromine measure was 2.5, 3.5, and 3.5 ppm from the inspector's test kit, while the ship measured 3.4 and 3.8 ppm on their test kit. The spa was closed immediately.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
There were bowls of bananas and oranges that did not have dispensing tongs. This was corrected.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deli
|
|
Violation:
The door gasket was torn on undercounter refrigeration unit #49.
|
|
Recommendation:
Repair or replace the door gasket.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The seam along the back side of the turning handle on the tilting pan was soiled with dried food debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|