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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program did not include the backflow prevention devices for the undercounter dishwash machines or the sample cocks on the potable water tanks.
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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)-Whirlpool #1
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Violation:
On 07/14 and 7/15/07, no superchlorination was noted in the log book.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Stateroom Jacuzzis
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Violation:
On 09/22/07, the jacuzzis were disinfected. There was no record of disinfection again until 10/05/07.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
16
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Site:
Bar-Schooner Bar Pantry
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Violation:
The milk inside the espresso machine was measured with an internal temperature of 43.6 F. The milk was immediately discarded.
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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.:
19
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Site:
Buffet-
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Violation:
The bread stored in a covered plastic bin was not under a sneeze guard on the buffet line.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the food contact surface of the potato peeler, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth, non-corroding fasteners.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The dough sheeter belt was frayed and had a few rips, making cleaning difficult.
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Recommendation:
Replace the dough sheeter belt.
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Item No.:
21
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Site:
Food Service General-Technical Spaces Under Speed Rails
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Violation:
The technical spaces under the speed rails in the bars and pantries had a hole in the back wall, creating a void space and making cleaning difficult.
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Recommendation:
Seal the holes.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
The labels on the soup kettles were peeling, making cleaning difficult.
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Recommendation:
Remove or replace the labels.
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Item No.:
21
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Site:
Buffet-Port Beverage Station
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Violation:
There was a hole near the faucet of the handwash station, making cleaning difficult.
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Recommendation:
Seal the hole.
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Item No.:
21
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Site:
Buffet-Port Beverage Station
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Violation:
There was a loose gasket on the reach-in refrigerator door next to the juice dispenser, making cleaning difficult.
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Recommendation:
Repair or replace the gasket.
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Item No.:
21
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Site:
Buffet-Starboard Carving Station
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Violation:
The coating on the heat lamp bulb was peeling, making cleaning difficult.
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Recommendation:
Replace the heat lamp bulb.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Soiled items were stored directly next to cleaned items in the potwash area.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
There was a steady leak of water noted at the top, right, rear of the potwash machine.
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Recommendation:
Repair the dishwash machine.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Water was leaking from the door of the potwash machine onto the deck while the machine was in active use.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The dishwash machine was missing the data plate.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
23
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Site:
Galley-Potwash
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Violation:
The wash detergent bottle was empty while the machine was in active use. The empty bottle was immediately replaced with a full bottle. The pots and pans in the machine had previously been cleaned and sanitized using a three compartment sink.
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Recommendation:
Ensure the wash detergent bottle is replaced when emptied.
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Item No.:
24
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Site:
Buffet-Starboard Omelet Station
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Violation:
The chlorine residual was measured at less than 50 ppm in the sanitize bucket. The water was immediately discarded.
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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.:
26
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The left juice machine was soiled with an old sticky juice residue.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Officer Mess
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Violation:
The technical space below the espresso machine was heavily soiled with coffee grounds.
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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:
Buffet-
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Violation:
A used towel was draped over the pipes inside the technical space of the starboard side bain marie.
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Recommendation:
Remove the towel.
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Item No.:
28
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Site:
Buffet-Port Cold Buffet Station
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Violation:
There were several bowls stacked wet and placed out for service.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Buffet-Port Beverage Station
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Violation:
The deck was soiled and there was a pool of water on the deck.
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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:
Water was leaking from the deckhead onto the deck. The engineer was unable to determine the source of the leak.
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Recommendation:
Identify and repair the cause of the water.
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Item No.:
33
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Site:
Galley-Deck 4 Beverage Station
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Violation:
There was water leaking from the deckhead onto the deck. The engineer was unable to determine the source of the leak.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
The tile coving was soiled with a black slimy substance.
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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-Soup Station
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Violation:
There was chipped and loose tile coving behind the right soup kettle, making cleaning difficult.
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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.:
34
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Site:
Galley-Deck 4 Soup Station
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Violation:
Water was leaking inside the technical compartment of the right soup kettle.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
There was an excessive amount of condensate noted on the deckhead above the square tilting pan. The condensate was not dripping onto the pan.
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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.:
39
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Site:
Galley-Deck 5 Beverage Station
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Violation:
There were 8 fruit flies in the technical space under the juice machine.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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