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Item No.:
3
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
Analyzer/recorder roll charts run for a three month period but are not dated daily.
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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.:
3
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
A review of analyzer/recorder roll charts revealed periods in various days where the free chlorine residual in the distribution system was below 0.2 ppm. No record of explanation or any corrective actions taken were provided.
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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.:
3
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Site:
Other-POTABLE WATER SYSTEM
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Violation:
The manual test for free chlorine residual in the distribution system measured 0.6 ppm, while the analyzer/recorder measure was 1.0 ppm.
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Recommendation:
The ship must have a chlorine or bromine analyzer-recorder, which must be installed at a distant point in the potable water distribution system where a significant water flow exists. The free halogen residual measured by the analyzer must compare within 0.2 ppm of the actual halogen level.
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Item No.:
9
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Site:
Other-COFFEE STATION
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Violation:
Two unopened gallon milk containers and two partially filled gallon containers were found in the under counter reach-in refrigerator
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Recommendation:
Milk and milk products for drinking shall be provided to the consumer in an unopened, commercially filled package not exceeding 1-pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser. When milk is not available in a package containing 1-pint or less, i.e., milk obtained from a country other than the U.S.A., then opened containers of milk will be discarded following the serving period.
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Item No.:
9
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Site:
Other-PROVISIONS
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Violation:
Several unopened gallon containers of milk were found in the outer deck reach-in refrigerator.
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Recommendation:
Milk and milk products for drinking shall be provided to the consumer in an unopened, commercially filled package not exceeding 1-pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser. When milk is not available in a package containing 1-pint or less, i.e., milk obtained from a country other than the U.S.A., then opened containers of milk will be discarded following the serving period.
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Item No.:
14
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Site:
Other-BAR
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Violation:
Several containers packed in cartons were stored on the deck beneath sinks drain lines. The containers had bottled wines and liquors, and drink condiments such as olives, salt, and mixer inside.
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Recommendation:
Food products must be stored a minimum of 6-inches above the deck in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the deck surface below.
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Item No.:
14
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Site:
Other-COFFEE STATION
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|
Violation:
Fresh coffee grounds were poured into filters and nested on one in the storage drawers.
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Recommendation:
During transportation and storage, food shall be kept in covered containers or completely wrapped or packaged so as to be protected from contamination. The nesting of food containers is prohibited.
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Item No.:
14
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Site:
Other-GALLEY
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Violation:
A dirty portable circulating fan was sitting directly on a rolling bin filled with flour.
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Recommendation:
During transportation and storage, food shall be kept in covered containers and protected from contamination.
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Item No.:
19
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Site:
Other-GALLEY
|
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Violation:
Several cooks were observed preparing food and none were wearing hair restraints.
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Recommendation:
While on duty employees handling food must wear effective hair restraints.
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Item No.:
20
|
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Site:
Other-GALLEY
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Violation:
Numerous knives, spatulas, and other utensils in storage drawers had bare wood handles which were damaged and loose.
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Recommendation:
Multi-use equipment and utensils shall be constructed and repaired with safe materials, should be corrosion resistant and nonabsorbent and should be smooth, easily cleanable, and durable under conditions of normal use.
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Item No.:
20
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Site:
Other-GALLEY
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Violation:
Several knives were stored on a bulkhead mounted wood and metal magnetic rack which was porous and had a difficult to clean seam along the surface.
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Recommendation:
Food contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
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Item No.:
21
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Site:
Other-GALLEY
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Violation:
The side panel of the griddle was too close to the adjacent steamer to allow for easy cleaning.
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Recommendation:
Aisles and working spaces between units of equipment shall be unobstructed and of sufficient width to permit employees to perform their duties readily without contamination of food or food contact surfaces by clothing or personal contact.
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Item No.:
21
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Site:
Other-GALLEY
|
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Violation:
The interiors of the plate storage cabinets were difficult to clean due to seams and sharp angles in the compartments.
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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.:
21
|
|
Site:
Other-GALLEY
|
|
Violation:
Numerous cabinet doors throughout had exteriors with pop rivets, piano hinges, gaps, and difficult to clean latches.
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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.:
21
|
|
Site:
Other-COFFEE STATION
|
|
Violation:
The under counter reach-in refrigerator had a split door gasket.
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Recommendation:
Refrigerator gaskets shall be easily cleanable without breaks in the material. The corners shall be closed and sealed and hollow sections shall be sealed.
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Item No.:
21
|
|
Site:
Other-COFFEE STATION
|
|
Violation:
The two toasters in use are domestic models which are not constructed according to criteria outlined by the National Sanitation Foundation (NSF).
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|
Recommendation:
All foodservice equipment must be commercial grade and constructed in accordance with criteria specified by NSF.
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Item No.:
21
|
|
Site:
Other-COFFEE STATION
|
|
Violation:
All counter installed drawers have bare, porous wood interiors which are not easy to clean.
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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.:
21
|
|
Site:
Other-DRY STORES
|
|
Violation:
Cloth bungee cords were used to restrain various foods in storage.
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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.:
21
|
|
Site:
Other-DRY STORES
|
|
Violation:
The fan coil unit in the walk-in freezer was frozen over with ice.
|
|
Recommendation:
Make necessary repairs to the fan coil unit and maintain it in good condition.
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Item No.:
28
|
|
Site:
Other-GALLEY
|
|
Violation:
A previously cleaned knife in a storage drawer was soiled with food residue, and a manual can opener in the same drawer was filthy with food residue along the blade.
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Recommendation:
To prevent cross-contamination, pots, pans, utensils and other food contact surfaces of equipment shall be thoroughly washed, rinsed and sanitized after each use and prior to storage. Any items which are found to be soiled after being washed, must be returned to the warewashing area for immediate re-washing.
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Item No.:
28
|
|
Site:
Other-GALLEY
|
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Violation:
The bulkhead mounted magnetic knife rack and the spaces surrounding it were soiled with dirt and food residue.
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Recommendation:
All food preparation equipment, utensils, tableware, other food contact surfaces and food storage containers shall be washed, rinsed, and sanitized after every use or change in use. A food surface is that surface of equipment or utensil with which food normally comes in contact and those surfaces from which food may drip, drain, or splash back onto other surfaces normally in contact with food.
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Item No.:
29
|
|
Site:
Other-GALLEY
|
|
Violation:
The interior and exterior surfaces of the microwave oven were soiled with food residue beyond one day of accumulation.
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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.:
29
|
|
Site:
Other-GALLEY
|
|
Violation:
Numerous cabinet doors throughout had exteriors which were soiled with food and dirt residue.
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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.:
29
|
|
Site:
Other-GALLEY
|
|
Violation:
The interior base of the plate storage cabinets was soiled with dirt debris.
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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.:
29
|
|
Site:
Other-GALLEY
|
|
Violation:
The side panel of the griddle was heavily soiled with grease and food residue.
|
|
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.:
29
|
|
Site:
Other-GALLEY
|
|
Violation:
The gaskets on the door of the reach-in refrigerator were heavily soiled with mold.
|
|
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.:
29
|
|
Site:
Other-COFFEE STATION
|
|
Violation:
The door gasket on the under counter reach-in refrigerator was soiled with dirt and mold residue.
|
|
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.:
29
|
|
Site:
Other-BAR
|
|
Violation:
The door gaskets on the under counter reach-in refrigerator were soiled with food and mold residue.
|
|
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.:
29
|
|
Site:
Other-BAR
|
|
Violation:
The interior and exterior surfaces of the counter mounted wine corker were soiled with dirt and wine residue.
|
|
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.:
30
|
|
Site:
Other-BAR
|
|
Violation:
Clean glasses were stored on a washable contact paper which was soiled with drink and dirt residue.
|
|
Recommendation:
After sanitizing, all equipment and utensils shall be air dried. Cleaned and sanitized equipment and utensils shall be handled and stored in a way that protects them from contamination.
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Item No.:
30
|
|
Site:
Other-DRY STORES
|
|
Violation:
Previously cleaned food storage bins were stacked in piles on the deck along with a chafing dish.
|
|
Recommendation:
Adequate space and shelving shall be provided for the storage of clean utensils and equipment and shall be located and designed to prevent contamination.
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Item No.:
30
|
|
Site:
Other-GALLEY
|
|
Violation:
Dirty and clean dish racks were stored on the deck between uses.
|
|
Recommendation:
Adequate space and shelving shall be provided for the storage of clean utensils and equipment and shall be located and designed to prevent contamination. Sufficient storage space for clean and dirty pots and pans must be provided to avoid contamination of cleaned equipment.
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Item No.:
38
|
|
Site:
Other-GALLEY
|
|
Violation:
Deckhead panels throughout were soiled with food splash and had open seams, loose profiles and panels, holes, and gaps.
|
|
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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Item No.:
38
|
|
Site:
Other-DRY STORES
|
|
Violation:
The deck beneath the storage shelves was soiled with food debris and dirt.
|
|
Recommendation:
Decks, mats, bulkheads, deckheads and attached equipment and decorative materials shall be kept clean.
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