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Item No.:
1
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Site:
Other-POTABLE WATER
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Violation:
Water bunkered from shore was chlorinated to only 1.32 ppm.
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Recommendation:
Water samples obtained from either a sample cock between the bunkering halogenators and the storage tanks or from tanks into which potable water has been bunkered (including water produced on board from a distillation system) must have a free halogen residual of at least 2.0 ppm.
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Item No.:
3
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Site:
Other-POTABLE WATER
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Violation:
There were periods greater than 24 hours (4/26-4/30, 5/6-7) when there were no chlorine readings on the chart recorder and periods (4/31-5/3) when the readings were off of the scale, greater than 5.0 ppm. There were no annotations on the chart for manual readings or corrective action.
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Recommendation:
The analyzer and chart recorder must be properly maintained, operated and calibrated in accordance with the manufacturer's instructions. A review of records from the vessel's automatic chlorine or bromine analyzer must show that the vessel 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, annotated with any problems and corrective action and retained for at least 12 months. The potable water distribution system must contain at least 0.2 ppm but must not exceed 5.0 ppm free chlorine or bromine residual. The measurement shall be taken at a distant point in the distribution system.
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Item No.:
3
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Site:
Other-POTABLE WATER
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Violation:
The test kit for calibrating the chlorine analyzer/recorder was graduated in 0.5 ppm increments above 1.0 ppm.
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Recommendation:
Provide a test kit that can be used to calibrate the analyzer/recorder. 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.:
4
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Site:
Other-POTABLE WATER
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Violation:
There was a non-pressure type backflow preventer installed on the hose tap where a power nozzle was used on the hose connected to the tap.
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Recommendation:
Specialty or pressure-type backflow preventers are required instead of vacuum breakers when a shutoff valve, solenoid valve or power nozzle is installed after the connection. They must be the type that works under constant pressure.
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Item No.:
5
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Site:
Other-POTABLE WATER
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Violation:
The keeper chain on the bunker line was too long.
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Recommendation:
Shorten the chain so that the cap does not touch the deck.
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Item No.:
9
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Site:
Other-BEVERAGE STATION
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Violation:
Milk was dispensed from a one gallon container.
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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.:
10
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Site:
Other-GALLEY
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Violation:
Large pieces of roast beef placed in the refrigerator at approximately 11 pm last night were found in the refrigerator with an internal food temperature of 53oF.
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Recommendation:
The internal temperature of potentially hazardous foods stored in refrigerators shall be checked and must not exceed 45oF (7oC) after allowing for stabilization at refrigerator temperature. The maximum amount of time that a potentially hazardous food is allowed to be out of temperature (45oF to 140oF or 7oC to 60oC) is 4 hours. This is the total history of the food and includes thawing, preparation time, heating, cooling, and reheating.
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Item No.:
10
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Site:
Other-GALLEY
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Violation:
King crab legs from last night were found in the refrigerator with an internal food temperature of 47oF.
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Recommendation:
The internal temperature of potentially hazardous foods stored in refrigerators shall be checked and must not exceed 45oF (7oC) after allowing for stabilization at refrigerator temperature. The maximum amount of time that a potentially hazardous food is allowed to be out of temperature (45oF to 140oF or 7oC to 60oC) is 4 hours. This is the total history of the food and includes thawing, preparation time, heating, cooling, and reheating.
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Item No.:
10
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Site:
Other-GALLEY
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Violation:
Sliced ham placed in the refrigerator yesterday had an internal food temperature of 50oF.
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Recommendation:
The internal temperature of potentially hazardous foods stored in refrigerators shall be checked and must not exceed 45oF (7oC) after allowing for stabilization at refrigerator temperature. The maximum amount of time that a potentially hazardous food is allowed to be out of temperature (45oF to 140oF or 7oC to 60oC) is 4 hours. This is the total history of the food and includes thawing, preparation time, heating, cooling, and reheating.
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Item No.:
11
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Site:
Other-GALLEY
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Violation:
Sliced ham was not properly cooled down prior to storage overnight in the refrigerator.
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Recommendation:
To prevent the rapid growth of microorganisms, potentially hazardous foods must be rapidly heated or cooled to the required temperature.
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Item No.:
11
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Site:
Other-GALLEY
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Violation:
The ambient air temperature of the refrigerator was only 50oF.
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Recommendation:
Refrigerators used to store potentially hazardous foods must be maintained at 40oF (4.5oC) at all times to assure that potentially hazardous foods stored therein stabilize at or below 45oF (7oC).
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Item No.:
11
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Site:
Other-GALLEY
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Violation:
King crab legs were not properly cooled down prior to storing overnight in the refrigerator.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast chillers is very effective in reducing temperatures quickly.
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Item No.:
11
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Site:
Other-GALLEY
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Violation:
Large pieces of roast beef were not properly cooled down prior to being stored in the refrigerator overnight.
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Recommendation:
Potentially hazardous food must be refrigerated in a manner that promotes rapid cooling. Such foods prepared in large volumes or quantities can be rapidly cooled utilizing such methods as shallow pans, agitation, quick chilling in freezer units, or ice baths external to the food container. The use of blast chillers is very effective in reducing temperatures quickly.
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Item No.:
14
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Site:
Other-GALLEY
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Violation:
The can opener was mounted adjacent to the handwashing sink.
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Recommendation:
Re-locate the can opener away from the handwashing sink where it is not subject to splash from the sink.
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Item No.:
14
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Site:
Other-GALLEY
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Violation:
The same sink used for warewashing was used for food preparation.
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Recommendation:
To avoid cross contamination, separate sinks for warewashing and food preparation shall be provided. Galley personnel must not use the sink for preparing cooked or ready-to-eat foods or wash equipment after preparing raw meats, poultry or seafood without first cleaning and sanitizing the sink.
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Item No.:
14
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Site:
Other-BAR
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Violation:
There was no air break on the drain from the ice storage sink.
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Recommendation:
Drain lines from all fixtures, appliances, compartments, refrigeration units or devices that are used, designed for, or intended to be used in the preparation, processing, storage or handling of food, ice or drinks shall be indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
15
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Site:
Other-GALLEY
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Violation:
There was a shortage of counter space to ensure adequate separation of clean and soiled operations in the galley.
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Recommendation:
Separate facilities and equipment such as work tables, counters, cutting boards, and knives, shall be provided for the separation of clean and soiled operations. If the same facilities and equipment must be used for the preparation of both cooked or ready-to-eat foods and raw foods, then personnel must completely clean and sanitize the equipment between operations.
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Item No.:
20
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Site:
Other-GALLEY
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Violation:
There were a few teflon coated pans that were scratched and pitted.
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Recommendation:
Discard teflon coated cookware when it becomes severely scratched or pitted.
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Item No.:
27
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Site:
Other-GALLEY
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Violation:
The chlorine concentration in the wiping cloth bucket was only 10 ppm.
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Recommendation:
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in sanitizing solutions containing between 50-100 ppm free-chlorine.
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Item No.:
28
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Site:
Other-GALLEY
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Violation:
There were a few pieces of aluminum cookware that were pitted and soiled with encrusted food residue.
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Recommendation:
Re-finish or discard cookware when it becomes pitted and can no longer be easily cleaned. 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
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Site:
Other-GALLEY
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Violation:
Many pots and pans were soiled with food residue.
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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.:
30
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Site:
Other-GALLEY
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Violation:
Condensation was present in many of the ware storage cabinets.
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Recommendation:
Eliminate condensation in cabinets to avoid contaminating clean dishware or equipment stored in the cabinets.
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Item No.:
30
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Site:
Other-GALLEY
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Violation:
Clean ware was stored below the drain in the cabinet beneath the handwashing sink.
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Recommendation:
Do not store clean ware beneath drain lines where they are subject to drain leakage and contamination.
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Item No.:
34
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Site:
Other-GALLEY
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Violation:
The handwashing sink was partially blocked by soiled ware.
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Recommendation:
Handwashing sinks must be accessible to employees at all times.
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Item No.:
35
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Site:
Other-BAR
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Violation:
There was no paper towel dispenser at the handwashing sink.
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Recommendation:
A paper towel dispenser supplied with paper towels shall be conveniently located near each handwashing.
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Item No.:
38
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Site:
Other-GALLEY
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Violation:
There were cracks and crevices in the bulkheads and deckheads.
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Recommendation:
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.:
39
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Site:
Other-GALLEY
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Violation:
Lighting was less than 20 foot candles in a few places such as on the clean landing side of the dishwashing machine.
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Recommendation:
It is required that additional lighting be provided to insure at least 20 foot candles of light on all food preparation and warewashing surfaces.
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Item No.:
39
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Site:
Other-GALLEY
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Violation:
Several refrigerator lights were inoperative.
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Recommendation:
Repair the lights or otherwise ensure that there is at least 10 foot candles of light in the refrigerator from sources in the galley.
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Item No.:
41
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Site:
Other-GALLEY
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Violation:
Unauthorized employees were entering the galley to serve themselves breakfast.
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Recommendation:
Unauthorized employees, those other than galley personnel, shall not enter the galley. Food shall be served through the pass window or brought out to the dining room by wait staff or galley personnel.
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