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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
There was no documentation that the coating used in the potable water tanks was approved for potable water contact.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact.
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Item No.:
08
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Site:
Potable Water-Deck 6 Forward Whirlpool Pump Room
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Violation:
There was a continuous leak from the vent on the reduced pressure assembly on the potable water fill line for the whirlpool compensation tank.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
There was no backflow prevention device on the potable water line to the bone crusher. This equipment was not yet in use. In addition, the backflow prevention device on the potable water line to the food press was not listed on the cross-connection control plan.
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Recommendation:
Install a backflow prevention device on the potable water line to the bone crusher. Add the backflow prevention device for the food press to the cross-connection control plan.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines in the garbage room were not stripped or painted blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
There was a large hotel pan full of individually wrapped butter packages located in the bread and butter station. According to staff, this area was open beyond breakfast service extending to coffee break time and lunch. This butter was in time control with no 4-hour discard label. In addition, it was unclear from the time control plan if the butter was to be discarded after the end of service.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Collonade Preparation Area
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Violation:
A hotel pan with ready-to-eat bismark (herring pieces) and another hotel pan with ready-to-eat herring in curry sauce were stored inside reach-in refrigerator # 40101. These food items did not have 7-day discard labels. It was also unclear the times when these food items were placed inside the refrigerator.
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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.:
18
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Site:
Preparation Room-Walk-in Cooler
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Violation:
A covered hotel pan with burger patties was stored on the top shelf above covered containers with beef and lamb.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Soup Station
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Violation:
Water was splashing from the water fountain into the adjacent open soup kettle. The soup kettle had water and salt for vegetable preparation. This area was in active use at the time of the inspection.
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Recommendation:
Ensure to install a splash guard to avoid contaminating the food items in the soup kettles with water splashes from the drinking fountain or reduce the water flow of the drinking fountain.
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Item No.:
19
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Site:
Buffet-Collonade
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Violation:
There were no serving utensils for a basket with bread or for a tray with lemon wedges.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Dining Room-Main Restaurant
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Violation:
There was a silver stand with sugar ginger pieces in front of the restaurant. This food item was not covered and according to the staff it was supposed to be removed after the breakfast service.
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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-Patio Grill
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Violation:
There were slotted fasteners in the food splash zone of the pizza oven.
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Recommendation:
Remove the slotted fasteners and replace with smooth, low-profile, non-slotted fasteners.
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Item No.:
23
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Site:
Galley-Potwash
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Violation:
The water inside the rinse compartment of the 3-compartment sink was very cloudy to the extent that the drain in the bottom of the sink was barely visible. The staff stated that the procedure was to change the water every two hours, making this water good for about 45 more minutes until the 2-hour limit. This area was in active use at the time of the inspection. The water was changed.
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Recommendation:
Ensure that the water in the rinse compartment is changed as often as necessary.
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Item No.:
24
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Site:
Preparation Room-Fish
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Violation:
The solution in the sanitizing bucket was cloudy and soiled with fish residues. The crew members were instructed the change the water. The area was in active use at the time of the inspection.
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Recommendation:
Ensure that the sanitizing solution is changed as often as necessary.
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Item No.:
24
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Site:
Preparation Room-
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Violation:
The solution in the sanitation bucket was measured at 1000 ppm by the VSP inspector with a high range test strip. The area was in active use at the time of the inspection. The water was replaced.
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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.:
26
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Site:
Galley-Cold Galley - Starboard
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Violation:
A number of the previously cleaned ramekin stored in a covered hotel pan were soiled.
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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.:
26
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Site:
Galley-Dishwash - Starboard
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Violation:
A number of the previously cleaned and stacked ramekin were soiled.
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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.:
26
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Site:
Galley-China Locker
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Violation:
A number of previously cleaned plates, bowls, and other stacked utensils were soiled.
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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.:
26
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Site:
Buffet-Crew Mess
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Violation:
A number of previously cleaned coffee cups were soiled.
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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.:
26
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Site:
Galley-Ice machines
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Violation:
There was an accumulation of a black powder in the water bath of both ice machines.
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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-Dishwash - Starboard
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Violation:
The counter next to the dishwash machine was soiled with food residue. This area was previously cleaned and not in active at the time of 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.:
28
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Site:
Dining Room-Main Restaurant
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Violation:
After the breakfast service, there was a stack of clean linen napkins placed directly on the counter side designated for soiled utensils of waiter station # 2.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Patio Bar
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Violation:
Trays with previously cleaned plates, cups, mugs, tea thermos, plastic jars, glasses, and parts of the coffee machine were placed on the counter side for soiled items. These trays were adjacent to a soiled dust pan and a trash can cover that were also placed on that side of the counter.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Soup Station
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Violation:
The access of the handwash station to the right of the soup station was blocked with a stack of buckets and a stand for mashed potatoes. This area was not in use at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Potwash
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Violation:
The access of the handwash station was blocked with a stack of soiled pots and soiled hotel pans. Another handwash station was accessible nearby. This area was in use at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Cold Galley - Port Side
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Violation:
The access of the handwash station was blocked with a trolley. This area was not in use at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Coffee Station - Port Side
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Violation:
The deck under the dry stores locker was soiled.
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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.:
37
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Site:
Galley-Dishwash - Port Side
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Violation:
There was heavy condensate dripping from the deckhead over the flight-type conveyor dishwashing machine. This machine was in use at the time of the inspection. According to the staff, the part to repair the exhaust vent was ordered and was expected to arrive later during the day.
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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.:
39
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Site:
Galley-Dishwash - Starboard
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Violation:
There were two flies in this area. The area was not active at the time of the inspection.
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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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