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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
On 11/22/08 and 12/01/08, the bacteriological testing for the shore side water was not recorded.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
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Item No.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
On 11/22/08 and 12/01/08, the shore side pH and free chlorine residual were not recorded on the bunkering logs.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have availalbe for review during inspections.
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Item No.:
08
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Site:
DO NOT USE (whirlpool/spa)-Hydro Pool Pump Room
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Violation:
There was a hose connected to the potable water supply without a backflow prevention device.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Bar-Explorations Cafe
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Violation:
There was no backflow prevention device for the espresso machine.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Hydro Pool
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Violation:
There were many times where the record of the shock halogenation did not include the length of time of the halogenation.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day and that the values are recorded.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Hydro Pool
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Violation:
Between February and April of 2009, the hydro pool was shock halogenated only once a week.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day and that the values are recorded.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
Two bins of cooked chicken were measured at 50 F and 45 F in the walk-in refrigerator. The chicken was discarded immediately. The ambient air temperature in the walk-in refrigerator was below 41 F. No other potentially hazardous food was above 41 F.
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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.:
16
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Site:
Bar-Explorations Cafe
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Violation:
There was a canister of whip cream with an open date on the label inside the reach-in refrigerator. There was no discard date on the canister.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
17
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The cooling log for the pasta used to make the pasta salad showed a starting temperature of 69 F. Per staff, an ice/water bath is used to cool the pasta from 140 F to 69 F. There was no record of this cooling process.
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Recommendation:
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 for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
21
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Site:
Bar-Petty Officer's Bar
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Violation:
The counter at the bar exit was missing the round edge. This created a rough hard to clean surface.
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Recommendation:
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.
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Item No.:
21
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The unused iced tea junction box and rack were stored on the floor of the technical space below the left coffee machine.
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Recommendation:
Do not store unused items in technical spaces.
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Item No.:
21
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Site:
Buffet-Starboard Juice Bar
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Violation:
The technical space below the juice bar was difficult to clean. There was a gap from the back wall of the technical space to the front wall of the bar counter.
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Recommendation:
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:
Bar-Explorations Cafe
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Violation:
There were openings around the pipe penetrations inside the technical compartment under the utility sink.
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Recommendation:
Close the openings.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The mounted temperature measuring device for the final rinse on the flight type dishwash machine was not working. The device showed a temperature of 225 F. The measured temperature at the plate surface was 170 F.
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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:
Buffet-Petty Officer's Mess
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Violation:
The sanitizing solution in the sanitizing bucket was dirty.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Buffet-Hamburger Grill
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Violation:
The grease drip tube of the flat top/grooved grill was soiled in the upper right corner.
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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:
Pantry-Deck 8 Pantry 8.0.51
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Violation:
The outside, bottom of the ice buckets were soiled and stored on the clean rack.
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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.:
29
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Site:
Bar-Seaview Bar
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Violation:
The temperature of the hot water through a mixing valve was 70 at the handwash sink. This bar was open.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) 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 52C (125F).
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Item No.:
30
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Site:
Pantry-Deck 8 Pantry 8.0.51
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Violation:
There was no "WASH HANDS OFTEN" sign at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Pantry-Explorations Cafe
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Violation:
The deck was damaged behind the ice machine and in front of the glasswash machine.
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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.:
33
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Site:
Food Service General-
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Violation:
The decks were worn and damaged in the food preparation and food service areas especially around the scuppers and the stainless steel junctures of deck mounted equipment.
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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.:
33
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Site:
Buffet-Starboard Omelet Station
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Violation:
The smoke detector above the omelet station was soiled with grease.
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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:
Buffet-Port Omelet Station
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Violation:
The three lights over the back counter had gaps around the edges leading to a void space above. The third light from the right was hanging loose from the housing.
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Recommendation:
Close the gaps around the edges of the lights.
Ensure the lights are installed for easy cleaning.
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Item No.:
33
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Site:
Other-Lower Dining Room
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Violation:
There was a gap between the base of the waiter station and the bulkhead near the exit of the galley. This space was soiled with old food and debris.
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Recommendation:
Close the gap.
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.:
34
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Site:
Provisions-Food Dry Stores
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Violation:
Water was collecting on the deck. Per staff, the drain in the dry stores room backs up occasionally with water.
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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.:
40
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Site:
Integrated Pest Management-Records
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Violation:
The provision pest log only indicated that food and beverage provisions were examined for pests. Per staff, all provisions were examined.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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Item No.:
41
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Site:
Children Area-Club HAL
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Violation:
There was no air-tight waste receptacle at the diaper changing station.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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