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Item No.:
3
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
The charts for the recorder were not being initialed and dated on a daily basis.
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Recommendation:
A review of records from the ship's automatic chlorine or bromine analyzer must show that the ship has maintained adequate amounts of free halogen residual in the water distribution system since the last inspection of the vessel. The review will be deemed unacceptable if the records show a free halogen residual of less than 0.2 ppm for more than 24 consecutive hours. Charts shall be initialed and dated daily and retained for at least 12-months.
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Item No.:
4
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
Improper non-continuous pressure-type backflow prevention devices were installed on the potable water lines to the laundry washing machine.
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Recommendation:
Due to the fact that solenoid valves are located inside of the machine, then continuous pressure-type backflow prevention devices must be used.
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Item No.:
9
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Site:
Other-GALLEY
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Violation:
Gallon jugs of milk were being used for individual glass servings.
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Recommendation:
Due to the potential for temperature abuse and excessive handling of the gallon jugs during use, it is required that only small containers such as half-pints or pints be used for individual servings. A bulk milk dispenser may also be used for individual servings.
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Item No.:
14
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Site:
Other-LOUNGE
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Violation:
The ice machine condenser was cooled with seawater and located above the ice bin.
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Recommendation:
Due to the potential for salt water leakage into the ice, it is required that either the condenser be re-located away from the machine or the machine be replaced.
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Item No.:
15
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Site:
Other-WALK-IN FREEZER
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Violation:
Improper storage of various types of raw meats on shelving presented the potential for cross-contamination.
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Recommendation:
Because of the possibility of cross-contamination, cooked or ready-to-eat foods and raw poultry, meat or seafood must be stored either in separate refrigerators or freezers, in separate sections of the same refrigerator or freezer or on different shelves of the same refrigerator or freezer with cooked or ready-to-eat foods always stored above raw food. When various types of meats must be stored on the same shelving, then poultry shall be stored on the bottom shelf, then pork, seafood and beef.
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Item No.:
17
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Site:
Other-GALLEY
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Violation:
The scoop handle was lying in the bin of flour.
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Recommendation:
Between service uses, food-dispensing utensils shall be stored in the food with the dispensing utensil handle extended out of the food, or stored clean and dry.
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Item No.:
20
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Site:
Other-GALLEY
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Violation:
Refrigerator and oven interiors had open seams, corrosion, and other internal components which did not meet equipment standards.
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Recommendation:
Food-contact surfaces of equipment must be easily cleanable and free of difficult-to-clean internal corners, crevices, and fasteners. The interiors of refrigerators and ovens are considered food-contact surfaces and must be constructed accordingly.
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Item No.:
21
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Site:
Other-GALLEY
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Violation:
Many non-easily cleanable features such as open seams, gaps, chipped wood and formica were present in the cabinets, counters, and between pieces of equipment and bulkheads.
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Recommendation:
Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition.
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Item No.:
29
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Site:
Other-GALLEY
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Violation:
Food debris, dust, and dirt were present in the open seams around the cooking equipment and in the drawers and cabinets.
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Recommendation:
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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Item No.:
38
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Site:
Other-GALLEY
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Violation:
Bulkheads, deckheads and decks had non-easily cleanable features, such as open seams, gaps, and chipped or cracked deck tiles.
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Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, and storage areas, including pantries, shall be designed and constructed for easy cleanability, shall be corrosion-resistant, maintained in good repair, and kept clean.
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