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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
The hot potable water line to the handwash station was not striped blue. This was corrected during the inspection.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Tank Disinfection
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Violation:
The tank disinfection records indicated that the surfaces were maintained wet with the chlorine solution for "greater than 1 hour".
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Recommendation:
If the alternate potable water tank cleaning and disinfection method is used, ensure that the surfaces are maintained wet for a minimum of 2 hours with a chlorine solution of at least 200 ppm.
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Item No.:
16
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Site:
Galley-Buffet Galley Cold Preparation
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Violation:
There were 3 shallow pans of cooked eggplant that were measured with an internal temperature of 50 - 52°F. When the crew member was questioned, it was determined that the eggplant had not been placed in the blast chiller after cooking earlier in the morning and the cooling had not been monitored. Other items in the refrigeration unit were measured below 41°F and other cooked, potentially hazardous foods were listed on the cooling logs. The eggplant was placed in the blast chiller.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less. Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Buffet Galley Cold Preparation
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Violation:
There was no log documenting the cooling of the 3 pans of cooked eggplant.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. 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.
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Item No.:
19
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Site:
Provisions-Deck 4 Cold Room 0609
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Violation:
There were several boxes of water and soda on the deck. This 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.:
19
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Site:
Galley-Deck 5 Pastry
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Violation:
The top tray of pastries on one trolley inside the walk-in refrigerator was not covered.
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Recommendation:
Ensure there is an empty tray at the top shelf of the trolley to protect the items below or that the top tray is otherwise covered.
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Item No.:
21
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Site:
Bar-Beverly Hills
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Violation:
Under the coffee machine on the back bar, there was no back panel for the technical compartment. The pipe penetrations on the right side of the compartment were not sealed, there was corrosion on the platform for the machinery, and there was a rough area along the inside front edge of the compartment. These features made cleaning difficult.
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Recommendation:
Enclose the back of the technical compartment and seal the pipe penetrations. 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 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:
Buffet-Starboard Side Buffet Line
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Violation:
In the technical compartment below the aft handwash station, there was a gap along the back of the floor of the compartment, making cleaning difficult.
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Recommendation:
Profile the gap in the technical compartment.
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Item No.:
29
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Site:
Galley-
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Violation:
At the double handwash station by the dishwash area, the water temperature was measured at 129.7°F. Users of the handwash station could not adjust the temperature.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) 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 52°C (125°F).
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Item No.:
37
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was condensate on the deckhead inside the hood above the center combination oven. It appeared that more steam was exiting the center combination oven than the others that were also in use. Condensate was not dripping.
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Recommendation:
Increase the ventilation or repair the combination oven to control the condensation.
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