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Item No.:
08
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Site:
Potable Water-Deck 12 Whirlpool Pump Room
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Violation:
One of two threaded hose connections was not fitted with 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:
Potable Water-
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Violation:
The contact time for disinfection was not consistently recorded for the potable water tanks. There was no record that the chlorine level was at or less than 5 ppm prior to putting the potable water tanks back in to use after disinfection.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm). Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Pantry-Chart Room
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Violation:
The vent for the backflow prevention device on the carbonator was pointing up.
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Recommendation:
Ensure the vent is pointing down.
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Item No.:
16
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Site:
Galley-Todd English and Queen's Grill
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Violation:
The time as a public health control plan was too general. This plan applied to all food outlets. The plan did not mention the flow of food.
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Recommendation:
Ensure the time as a public health control plan reflects the operation in each food outlet.
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Item No.:
17
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Site:
Galley-Queen's Grill
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Violation:
Per staff, the Ana potatoes were parboiled by steaming and then molded by hand. The molding process lasts for about an hour. The potatoes were then placed inside the blast chiller at 90° F, cooled to 37° F within two hours and recorded as such. These potatoes were then fully cooked and served.
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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 5°C (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.:
17
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Site:
Provisions-
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Violation:
The vessel received frozen smoked salmon and frozen tuna. These items were served raw or undercooked. There was no parasite destruction letter for either of these items from the current supplier. It was not clear what species of tuna was served raw or partially cooked.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
17
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Site:
Galley-
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Violation:
Roast beef was listed on the cooling log with the temperature entries 70 °F at 1030 on and 38°F at 1230 on August 22. According to the staff, items were sometimes taken from the hot galley while in the process of cooling and cooling was completed in the garde manger. However, there was no entry for roast beef at 140 °F or above on the corresponding cooling logs in the hot galley. Staff also stated that roast beef was sliced in the garde manger and cooled afterwards.
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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 the logs accurately reflect the cooling process.
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Item No.:
19
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Site:
Buffet-Officers Mess
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Violation:
The chafing dishes for express service and the soup kettle were not under a sneeze shield or otherwise protected.
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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:
Galley-Pastry
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Violation:
The vessel used Devcon sealant around the edges of the marble counter top. This was not one of the ITW Devcon sealants approved for use food contact surfaces. The use of an unapproved sealant was noted on the last inspection.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for that use.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The gaskets around the potato peeler chutes were missing.
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Recommendation:
Replace the missing gaskets.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The vessel used Devcon sealant on the back plates of most of the deli slicers. The vessel used Intek AG 300 on the back plate of the deli slicer in the main galley garde manger. It could not be verified that the AG 300 was approved for use on food contact surfaces. The Devcon two part expoxy used was not one of the ITW Devcon sealants approved for use on food contact surfaces. The use of an unapproved sealant was noted on the last inspection.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for that use.
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Item No.:
20
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Site:
Galley-Queen's Grill
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Violation:
There were seams along the food-contact edges of the flat/grooved grills.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Room Service
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Violation:
There was condensate dripping into a plastic container inside technical compartment #2 for the cold holding unit.
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Recommendation:
Repair this unit.
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Item No.:
21
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Site:
Galley-Todd English
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Violation:
The brine lines were blocking access for cleaning the back of technical compartment #2 for the cold top holding unit.
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Recommendation:
Ensure there is access to the back of the technical compartment for cleaning purposes.
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Item No.:
26
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Site:
Galley-La Piazza
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Violation:
The spout on the drinking fountain was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
29
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Site:
Galley-Todd English
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Violation:
The temperature of the water at the handwash sink across from the cold top unit was 136° F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) 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 52°C (125°F).
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Item No.:
30
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Site:
Galley-Pasta Station
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Violation:
The paper towels at the handwash station were wet.
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Recommendation:
Ensure that paper towels are protected from contamination.
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Item No.:
33
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Site:
Galley-Front Line Hot Galley
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Violation:
The bulkhead was soiled at the juncture with the underside of the flat grill. This was corrected.
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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:
The cover plate for the keyhole on the fruit walk-in cooler door was missing, exposing a void space.
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Recommendation:
Replace the cover plate.
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Item No.:
34
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Site:
Galley-La Piazza
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Violation:
There was a leak at the spout of the drinking fountain.
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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.:
34
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Site:
Galley-Todd English
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Violation:
There was a steady drip at the supply line for the handwash sink next to the combination oven.
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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:
Preparation Room-Potwash
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Violation:
There was an excessive amount of condensate collecting on the deckhead above the potwash machine.
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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.:
37
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Site:
Galley-Scullery -- Kings Court
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Violation:
There was condensate on the air diffuser on the clean side of the dishwash machine.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Scullery -- Kings Court
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Violation:
The crew member working on the clean side of the dishwash machine was sweating profusely. The sweat dripped off his face onto the side of the dishwash machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Starboard Dishwash Area
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Violation:
There was condensate on the deckhead above the dishwash machine. Condensate was dripping from the deckhead to the deck on the dirty side of the machine.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Children Area-
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Violation:
The disinfectant for the diaper changing table was not at the station. There were sanitizing wipes for hands and sanitizing wipes for food contact surfaces.
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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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