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Item No.:
19
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Site:
Galley-Hot Galley
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Violation:
There was one working pan of cooking oil unlabeled at the grill station. There was also one shaker bottle of cocoa powder unlabeled at the coffee station.
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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.:
08
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Site:
Galley-Hot Galley
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Violation:
The NLF9 model backflow preventer installed on the potable water connection to the Rational combination oven is a non-continuous pressure model.
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Recommendation:
Replace the backflow preventer with a model designed for continuous pressure applications.
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Item No.:
08
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Site:
Pantry-Housekeeping Deck Pantries
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Violation:
Some of the counter model Fetco Coffee machines had NLF9 model backflow preventers installed on the potable water supply pipes. This model is for non-continuous pressure applications only.
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Recommendation:
If needed for these machines, replace the backflow preventers with continuous pressure models.
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Item No.:
19
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Site:
Buffet-Lido Buffet - Omelette Station Port
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Violation:
There was no label on the working pans of liquid egg beaters, egg whites, and whole egg in the port side omelette station.
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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.:
41
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Site:
Housekeeping-Crew Toilets - All
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Violation:
The entry doors to the crew toilet rooms were not self-closing and the waste bins were located inside.
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Recommendation:
In this case the toilet room doors should either be modified to open out or have self-closing mechanisms installed so the handle is not require touching to exit.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The deck 8 and deck 11 chemical lockers were not listed on the backflow prevention listing. Additionally, the list of devices/methods does not identify the plumbing component in the stateroom portion of the list. Most staterooms had backflow preventers on flexible shower hoses or the potable water connection to the toilets.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Suction Covers
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Violation:
Verify that the whirlpool spa suction covers (2 per spa) are anti-entrapment covers.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
28
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Site:
Other-Dinning Room
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Violation:
A few previously cleaned coffee urns and creamer containers were stored upright and there was liquid inside.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
27
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Site:
Galley-Starboard Beverage Station
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Violation:
The support rails in technical space MGB2 was soiled with old food and other debris. The scupper drain was just below.
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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.:
33
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Site:
Galley-Starboard Beverage Station
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Violation:
The deck below the bakery condenser unit (14E5C4) was soiled along the back coving at the bulkhead/deck juncture, in the corners, and on the pipe penetration conduit.
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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-Pastry
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Violation:
The deck under the dry store locker was soiled along the coving at the bulkhead/deck juncture.
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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.:
27
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Site:
Galley-Pastry
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Violation:
There was mold in the bain marie technical space access door frame and back wall support rail.
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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.:
33
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Site:
Galley-Pastry
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Violation:
The deck below the previously cleaned dough roller was soiled with flour.
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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-Pastry
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Violation:
The deck below the working counters was soiled, especially along the coving at the bulkhead/deck juncture, around pipe conduit penetrations, and in the center. The area was previously cleaned.
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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-Pastry
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Violation:
There was some missing deck tile grout around the scupper drain below working counter MGP3.
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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.:
16
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Site:
Galley-Pastry
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Violation:
There were small containers of crme brulee in the walk-in refrigerator. The containers had a discard date of 5/28 and an internal temperature of 38F. Per staff the crme brulee was made and cooled on 5/22. There was no entry in the cooling logs for the crme brulee.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less. 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.:
33
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Site:
Galley-Hot Galley
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Violation:
There was some mold on the pipe penetration conduits below the two working counters.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensate on the exterior rim of the ventilation hoods above both pasta cookers. The system was not venting all the formed steam. No condensate was observed dripping onto the surfaces below.
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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. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
19
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Site:
Galley-Omelet Station
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Violation:
Several containers of omelet ingredients were stored in an ice bath immediately adjacent and below the handwash station's paper towel dispenser. Retrieving a paper towel would allow potential contamination of the ingredients. The containers were immediately staged farther away from the paper towel dispenser.
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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.:
27
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Site:
Galley-Garde Manger
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Violation:
The technical space above reach-in refrigerator MGC6 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.:
28
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Site:
Galley-Garde Manger
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Violation:
The lower left-side clean plate storage shelf was soiled. There were clean plates stored on the shelf.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate forming oh the deckhead at the soiled end of the machine. No condensate was observed dripping onto surfaces below.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Prego
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Violation:
The deck below unit PR1 was soiled along the back coving at the bulkhead/deck juncture and on the pipe penetration conduit.
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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-Silk Dinning Room
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Violation:
The wait stations were not coved along the front side support corners.
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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:
Bar-Wine Cellar
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Violation:
Technical space PE0542 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.:
33
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Site:
Bar-Bistro
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Violation:
Conduit was draped on the floor of the technical space, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
21
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Site:
Bar-Bistro
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Violation:
The back wall and lower support rails were corroded, making cleaning difficult.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
02
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Site:
Medical-Specimen Shipping Containers
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Violation:
Staff could not locate the shipping container labels.
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Recommendation:
Ensure that the proper shipping containers and labels for same, are maintained by the medical staff.
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