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Item No.:
16
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Site:
Galley-Main Galley - Hot Galley Blast Chiller Logs
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Violation:
Beef curry, chile con carne, lobster sauce, chicken consomme' and bell pepper soup were found inside the blast chiller at approximately 1305. The blast chiller log indicated these items were placed inside at 0930. There were no 2 hour temperature entries for any of these items. Internal product temperatures were checked for all items. These items were found with temperatures at 35-37 F. In addition, two items (stir-fry) and raw steaks were found inside the blast chiller, but were not recorded on the blast chiller log. These items were also below 41 F.
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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.
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Item No.:
06
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Site:
Potable Water-Distribution System
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Violation:
The bridge potable water chlorine analyzer/recorder charts had on most days a reading of 0 ppm free chlorine residual from 3 am to 6:30 am.. Staff stated that the problem was due to the lack of water consumption around the ship. No notations or manual checks were made to verify the readings or explain the reason. There was no low chlorine level alarm installed for the far point analyzer.
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Recommendation:
Ensure that an audible alarm is provided in a continuously occupied watch station (i.e. engine room) to indicate low free halogen readings at the distant point analyzer. Ensure that an audible alarm is provided in a continuously occupied watch station (i.e. engine room) to indicate low free halogen readings at the distant point analyzer. Investigate further the cause of the far point analyzer decreased halogen residual in the late evenings.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas
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Violation:
There was a written record indicating superchlorination was performed daily at 2300 on the whirlpool spas, but that record was not completed by the staff who maintain and treat the spas. The maintenance record also indicated shock halogenation was performed daily, but when questioned the staff stated that they cleaned and disinfected the spa tub surface each morning before opening. Staff were not aware of the procedure for super chlorinating the whirlpool spas or the time and concentrations involved. A detailed explanation was provided to the staff as part of the inspection.
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Recommendation:
Ensure that the whirlpool spa water is changed daily. Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas
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Violation:
Although the whirlpool spas were backwashed daily according to staff, they made no written or electronic record of the backwashing.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
40
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Site:
Integrated Pest Management-Integrated Pest Management (IPM)
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Violation:
The IPM plan requires a pest sighting log be maintained for any reported pest sightings, but none was found. There was a period from November 2005 thru November 2006 where there is no written record of the inspection report from provisions loading. The loading report inspection was completed for December 2006 and January 2007
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Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion. Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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Item No.:
*
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Site:
Housekeeping-
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Violation:
The written program for disinfecting cabins where passengers or crew with gastrointestinal illness were identified specified a chlorine solution of 500 ppm. Staff stated that for soft surfaces and furnishings they also used 200 ppm. In explaining the cleaning of ice buckets, staff stated the buckets were sponge washed with a detergent bucket then dipped in a sanitizer bucket, with no rinse step identified.
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Recommendation:
Ensure the written program is amended with the proper concentration for surface disinfection when chlorine is used (1,000 ppm is recommended). Also ensure that ice bucket cleaning follows the three step method of wash, rinse, and sanitize.
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Item No.:
03
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Site:
Potable Water-Potable Water - Bunker Chlorination
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Violation:
The analyzer/recorder chart from the bunkering conducted on 13 November 2006 revealed a 0 ppm free chlorine residual from 10 am to 10 pm, with no notation of the reason, no manual sample results, and no notation of correction.
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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.
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Item No.:
18
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Site:
Galley-La Terrazza Galley
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Violation:
A pan of raw link sausages was stored beside a cooked bacon and above a pan of raw bacon strips. All containers were covered and the pans were re-arranged during the inspection.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
20
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Site:
Galley-La Terrazza - Buffet Area
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Violation:
Verify that the tip of the steaming nozzle for the Cimbali espresso machine is not removable. As this section gets soiled with milk it should be removed daily and cleaned.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
27
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Site:
Galley-La Terrazza - Buffet Area
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Violation:
The technical compartment for the cold sink was soiled with mold residue along all the panels and attached electrical equipment and conduits.
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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:
Food Service General-Food Service General - Decks
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Violation:
Recessed grout was noted in several food service areas. Some of the scuppers were rough due to peeling coatings.
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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.:
17
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Site:
Galley-Main Galley - Hot Galley Blast Chiller Logs
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Violation:
Beef curry, chile con carne, lobster sauce, chicken consomme' and bell pepper soup were found inside the blast chiller at approximately 1305. The blast chiller log indicated these items were placed inside at 0930. There were no 2 hour temperature entries for any of these items. Internal product temperatures were checked for all items. These items were found with temperatures at 35-37 F. In addition, two items (stir-fry) and raw steaks were found inside the blast chiller, but were not recorded on the blast chiller log. These items were also below 41 F.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Main Galley - Hot Galley
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Violation:
A container of clamato sauce was found in an undercounter refrigerator with an internal product temperature of 46 F. The item was prepared approximately 1/2 hour earlier. There was no cooling log entry made for the product. The item was sent to the blast chiller for rapid cooling.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
27
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Site:
Galley-Main Galley - Hot Galley
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Violation:
The pipe on the rear of the high pressure steamer 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.:
38
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Site:
Galley-Main Galley - Hot Galley
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Violation:
According to galley personnel, the high pressure steamer is no longer used by the galley staff.
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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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Item No.:
27
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Site:
Galley-Main Galley - Hot Galley
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Violation:
The speaker attached to the bulkhead was soiled with greater than one day's accumulation of dirt and grease.
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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-Main Galley - Hot Galley
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Violation:
The sealant around the bulkhead-mounted speaker was peeling, making cleaning difficult.
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Recommendation:
Remove peeling sealants.
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Item No.:
29
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Site:
Galley-Main Galley - Potwash Area
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Violation:
The handwash station outside the potwash area was partially blocked by soiled items on deck stands.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
21
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Site:
Galley-Main Galley - Potwash Area
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Violation:
The bottom shelf on the mechanical potwash was corroded, leaving a rough surface, making cleaning difficult.
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Recommendation:
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.:
38
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Site:
Galley-Main Galley - Potwash Area
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Violation:
The hot holding cabinet staged outside the potwash area was posted out of order. The cabinet is incapable of maintaining proper holding temperatures and is no longer required by the staff.
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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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Item No.:
37
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Site:
Galley-Main Galley - Hot Galley
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Violation:
Condensate was observed collecting on and dripping down the sides of the bulkhead near the small steamer.
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Recommendation:
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.:
21
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Site:
Galley-Main Galley - Hot Galley
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Violation:
Two mounted thermometer gauges on the bain marie were not working. In addition, the protect covers were missing, leaving openings, making cleaning difficult.
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Recommendation:
Repair or replace the thermometers and replace the covers for them.
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Item No.:
27
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Site:
Galley-Main Galley - Hot Galley
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Violation:
The speaker mounted to the bulkhead was soiled with greater than one day's accumulation of dirt and 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.:
16
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Site:
Galley-Main Galley - Hot Galley
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Violation:
A container (lionhead bowl) of butter was found on the counter out for use with an internal temperature above 55 F. When personnel were asked if the butter was controlled under their time plan, the answer was yes. A review of the time log did not list the butter.
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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.:
33
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Site:
Galley-Main Galley - Bakery
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Violation:
Recessed grout was observed between deck tiles in this area.
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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.:
21
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Site:
Galley-Main Galley - Mini-Potwash
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Violation:
The instructional label on the undercounter dishwasher was peeling, leaving an opening, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
16
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Site:
Galley-Main Galley - Cold Galley
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Violation:
A tray of mini salmon bagels were found with internal product temperatures of 48-50 F. The food was to be used for the afternoon snack. The ship 's personnel indicated the refrigerator was probably in a defrost cycle.
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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.:
34
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The handwash station did not have cold running water.
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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.:
22
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The mounted pressure gauge on the conveyor dishwasher measured 30 psi. The machine was in active use.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications. Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The wash cycle time on the single compartment glasswasher measured approximately 30 seconds. The dataplate specified a cycle time of 60 seconds.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
19
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Site:
Galley-Main Galley - Storage
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Violation:
A bowl of fruit was stored directly on the deck. Cases of bottled drinking water were also stored directly on the deck.
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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.:
21
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Site:
Galley-Crew Galley
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Violation:
The instructional label on the undercounter glasswash was peeling, leaving a gap, making cleaning difficult..
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Recommendation:
Remove the peeling label.
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Item No.:
19
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Site:
Provisions-Provisions - Cold Storage
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Violation:
Several blocks of ice used for ice carving were found in direct contact with packaged food.
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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.:
21
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Site:
Provisions-Provisions - Cold Storage
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Violation:
Some deck stands had openings in the bottom, making cleaning difficult. The end caps were missingon these units.
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Recommendation:
Repair the deck stands so the leg voids are sealed tight with caps.
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Item No.:
02
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Site:
Medical-Medical - GI Log
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Violation:
For several cruises, the GI logs did not record crew position for crew case-patients. The form used as the gastrointestinal illness surveillance (GI) log did not have a field to list the crew position.
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Recommendation:
Include the crew position in the GI surveillance log.
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Item No.:
29
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The water at the handwash station measured 135 F. The water was too hot for proper handwashing.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
28
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Site:
Bar-Bar - Pool Bar
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Violation:
Plastic drinking glasses were noted stored on a tray with the drinking surfaces facing upward, exposing the drink contact surfaces to potential contamination. This item was corrected during the inspection.
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Recommendation:
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.:
29
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Site:
Bar-Bar - Pool Bar
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Violation:
The handwash station was partially blocked. The bar was open for service at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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