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Item No.:
08
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Site:
Potable Water-
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Violation:
The air-gaps at the mineralizer backwash discharge lines were not two times the diameter of those lines.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-
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Violation:
The shower hose connections in the medical center wards were not listed in the cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The hose connection in the potable water room used to fill the chemical tanks was not on the cross-connection control list.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The halogen analyzer-charts for May 22, 2009 were missing for the forward and aft pools. This date coincided with the last USPHS inspection.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation. Ensure that logs and charts are retained for at least 12 months.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
According to the whirlpool records the port whirlpool was closed for an extended period of time. The log/notes did not indicate why or the dates of closure. There were no halogen analyzer charts for October 28, 2008-July5, 2009. Per the Captain, the whirlpool was closed during those dates for maintenance issues and parts replacement.
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Recommendation:
Ensure that logs and charts contain notations of any unusual water events with the whirlpool spas and corrective actions taken. Ensure that logs and charts are retained for at least 12 months.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
On 12 August 2009, roast vegetable were placed into the cooling process at 0710 with an initial temperature of 142F. At 0900, the temperature was recorded at 78F. The items was cooled for an additional 4-hours and at 1258, a product temperature of 38F was recorded. There was no comments as to whether the food was reheated and properly cooled. On 12 August 2009, cooked sausage were placed into the cooling process at 0900 with a temperature of 145F. There were no entries for the 2-hour and 4-hour cooling periods. On 24 August 2009 grilled apples were placed into the cooling process at 1044 with a product temperature of 145F. There were no entries for the 2-hour or 4-hour cooling periods.
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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.:
20
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Site:
Galley-Sauce Station
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Violation:
The aft combination oven was posted out of order for the past two months. The ship is awaiting replacement parts.
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Recommendation:
Repair aft combination oven.
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Item No.:
20
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Site:
Buffet-Lido Buffet (Starboard)
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Violation:
The rotisserie oven was posted "not in use." This item is scheduled to be replaced with a convection oven.
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Recommendation:
Replace rotisserie oven with a convection oven as planned.
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Item No.:
20
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Site:
Galley-Soup Station
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Violation:
The inboard tilting pan was posted out of order "for a while." The ship is awaiting replacement parts.
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Recommendation:
Repair the tilting pan.
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Item No.:
21
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Site:
Galley-Bain Marie Technical Compartments
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Violation:
The pipe wrapping in some of the technical spaces were deteriorated or unraveling, making cleaning difficult. This is a repeat item from the last inspection.
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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. 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:
Buffet-Lido Buffet (Starboard)
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Violation:
The bottom of the technical compartment beneath the induction tops had rough surfaces, making cleaning difficult.
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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:
Buffet-Deli Bar (Port)
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Violation:
One of the induction cookers was missing a control knob, leaving openings, making cleaning difficult. The ship is awaiting replacement parts.
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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:
Galley-Hamburger
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Violation:
There was peeling sealant inside the technical compartment beneath the single compartment sink.
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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-Lido Bar
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Violation:
The cabinet surfaces on the back bar were damaged, making cleaning difficult.
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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:
Galley-Lido Dishwasher
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Violation:
The hinge on the cleaning locker was damaged. The door was misaligned.
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Recommendation:
Repair hinge.
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Item No.:
21
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Site:
Galley-Sauce Station
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Violation:
There was either peeling sealant or excess sealant on the exterior of some equipment in this area.
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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:
Galley-Sauce Station
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Violation:
The labels on the control panels of some of the tilting pans were deteriorated, making cleaning difficult.
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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:
Galley-
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Violation:
There was excess sealant on the exterior of the deep fat fryer, making cleaning difficult.
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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.:
22
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Site:
Galley-Pinnacle Grill
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Violation:
The dataplate on the dishwasher listed three cycle times for the wash cycle, however, the machine had two wash cycle settings. This item was corrected during the inspection.
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Recommendation:
Ensure the dataplates on the warewash machines accurately reflect operating conditions.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The mounted final rinse temperature gauge on the in-use inboard conveyor dishwasher, registered 220F. There did not appear to be steam coming from the final rinse nozzles. All nozzles were functioning and the final rinse temperature at the plate surface was measured at 173F and 174F. The gauge appears to be out of calibration.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
24
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Site:
Bar-Ocean
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Violation:
The sanitizer concentration inside the sanitizer container measured less than 50 ppm. The bar was open at the time of the finding. This item was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Lido Dishwasher
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Violation:
The mounted final rinse temperature gauge on the inboard conveyor dishwasher registered 240F during active use. There was a distinct sound of steam coming from the final rinse nozzles. The isolated final rinse temperatures, using two different thermometers registered 148F (twice) and 151.7F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Hamburger
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Violation:
There was a previously cleaned stainless steel pan stored inside a storage cabinet soiled. This was corrected.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Hamburger
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Violation:
The loose sealant on the door of the technical compartment beneath the single compartment sink was soiled.
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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:
Buffet-Lido Buffet (Starboard)
|
|
Violation:
The rough surfaces inside the technical compartment of the induction tops were soiled.
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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:
Galley-Room Service
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Violation:
One of the support legs on the previously cleaned ribbed grill was soiled. This item was corrected during the inspection.
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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.:
33
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Site:
Galley-Sauce Station
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|
Violation:
There was peeling sealant in the hood above the deep fat fryers.
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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:
Galley-Soup Station
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Violation:
There was no coving at the deck-bulkhead juncture.
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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
|
|
Site:
Pantry-Lido Bar
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|
Violation:
There was an open void around the locking pin of the door. This is a repeat item from the last inspection.
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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:
Galley-Lido Dishwasher
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|
Violation:
The ventilation covers on the deckhead were missing, leaving openings, making cleaning difficult.
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Recommendation:
Replace ventilation covers.
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Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck coating in most of the food service areas were peeling, pitted, or otherwise damaged, making cleaning difficult. In some cases, a significant amount of standing water was noted in recessed areas of the deck as well.
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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. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Pinnacle Grill
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|
Violation:
There was peeling sealant on the bulkheads, making cleaning difficult.
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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.:
36
|
|
Site:
Bar-Petty Officer's Bar
|
|
Violation:
The lights on the deckhead above the preparation-service area were not working. The lighting was less than 220 lux.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
|
|
Site:
Buffet-Ice Cream Station (Port)
|
|
Violation:
The soft serve ice cream machine is no longer needed. This item is scheduled for removal.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There were approximately 10 live drain flies on the bulkheads and deckheads in the area. There was no food preparation ongoing at the time of the finding.
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|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
|
|
Site:
Children Area-
|
|
Violation:
The semi-circle seating area was covered in fabric that was absorbent. This material was stained/soiled.
|
|
Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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