|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiological Water Sampling
|
|
Violation:
The water test kit growth media expired on 4 February 2011. Staff stated new growth media will be delivered on 17 April 2011.
|
|
Recommendation:
Ensure that the growth media for microbiological samples is not expired.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 - Starboard Hot Galley
|
|
Violation:
The vent on one of the backflow prevention devices was plugged. Once the plug was removed, the backflow prevention device was leaking continuously from the vent. The device was replaced.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair. Ensure that the vent on the backflow prevention device is not plugged.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Reduced Pressure Assemblies
|
|
Violation:
There were no test results for the reduced pressure assembly backflow prevention devices onboard. The records only included a date for the testing.
|
|
Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Preventer Inspections
|
|
Violation:
Only the backflow prevention devices installed on galley equipment and cabin toilets had an inspection date in the records. There was no inspection information for the other non-testable backflow prevention devices installed onboard.
|
|
Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced. Ensure that the inspection and test results for backflow preventers are retained for at least 12 months and are available to the VSP for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The list of backflow prevention devices did not indicate the total number of devices in some locations (e.g., cabin showers, balcony whirlpools and garbage room). The devices installed on the shower hoses in the medical center were not included on the list of devices.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Bar Multi-Flow Systems
|
|
Violation:
There were no backflow prevention devices on the non-carbonated water lines to the multi-flow spray hoses and this was noted on the last inspection. The Bar Manager indicated that the vessel had been in contact with the company that installed the units, but the company said that they only install a non-return valve on these systems. The Bar Manager said that the vessel would install the backflow prevention devices.
|
|
Recommendation:
Install backflow prevention devices on the non-carbonated water lines to the multi-flow spray hoses.
|
|
|
Item No.:
15
|
|
Site:
Galley-Deck 3 - Roasting Station
|
|
Violation:
There a pan of cut raw broccoli in one of the reach-in refrigerators. There was a black substance on some of the pieces. The broccoli was discarded.
|
|
Recommendation:
Ensure that food is safe and unadulterated.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
There were two slotted fasteners in the upper interior of the dispensing chutes on the ice and water dispensing machines in the beverage stations. Some of these fasteners were corroding.
|
|
Recommendation:
Replace the fasteners with smooth, low-profile, non-slotted, non-corroding fasteners.
|
|
|
Item No.:
20
|
|
Site:
Buffet-
|
|
Violation:
It could not be determined if the microwave in the crew mess was of commercial grade and met accredited food equipment sanitation standards for materials, design, and construction. The oven had a label inside stating "household microwave oven." According to the staff, this unit had been purchased from a commercial restaurant supply company. The supply company was contacted for documentation.
|
|
Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Vegetable Area
|
|
Violation:
There were seams around the grease chutes where they penetrated the drip tray housing on the griddle and two flat grills. It appeared that the profile plates were missing. This was noted on the previous inspection. According to the staff, new profile plates had been received but they were too small.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
There were unsealed refrigeration line penetrations in the bulkhead sides of undercounter technical compartments R-02-14A and R-02-14B. This was corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-
|
|
Violation:
The undercounter warewash machines in the preparation rooms had been out of order for approximately one month. According to the staff, they were waiting for spare parts. Items from these areas were taken to the main galley for washing.
|
|
Recommendation:
Repair the warewash machines.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Lido Bread Station (Starboard)
|
|
Violation:
There was a leaking container of soy sauce in the undercounter refrigerator next to the technical compartment R-14-16. This was corrected.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Ensemble Lounge
|
|
Violation:
In the technical compartment to the left of the cocktail station, the lower part of the pipes was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Bar
|
|
Violation:
In the technical compartment for undercounter refrigerator R-12-05B, the insulation on the pipes was shriveled and soiled with a black material.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
In the technical compartment for undercounter refrigerator R-12-07, the insulation on the pipes was shriveled and soiled with a black material.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The gaps on the back of the turning handles for the tilting pans were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Murano
|
|
Violation:
The water at the handwash station near the dishwash area measured at more than 125F. The temperature was provided through a mixing valve and the user could not make temperature adjustments. This was corrected.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Murano
|
|
Violation:
The deck was heavily soiled below the fish preparation counter, including food debris and a water bottle. This area had been previously cleaned the night before and was not open at the time of the inspection.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Tuscan
|
|
Violation:
The sealant on the lower bulkhead behind the soiled storage area in the pot wash was peeling and broken.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The horizontal profile strip on the lower bulkhead below the tilting pans was loose.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The sealant on the lower bulkhead was loose below the flat grill.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The vertical profile strip at the back right corner below the flat grill was loose.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was a chipped deck tile in front of the prewash spray. There was some recessed deck tile grout in the dirty dishwash area. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The deck was soiled in the back right corner below the technical compartment for the ice well on the orange service line. This was corrected.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Bar-Staff
|
|
Violation:
A fly swatter was on the counter.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There were two flies around the garbage bin. The bin had garbage in it, but the plastic bag was tied closed and there was no lid. The bin was removed. This area was closed at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 - Coffee Station
|
|
Violation:
There was a fly on one of the juice machine nozzles.
|
|
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.
|
|