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Item No.:
33
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Site:
Galley-Terrazza Cafe
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Violation:
The deck and bulkhead near the deck were soiled at the back corner under the hotplate.
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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:
Galley-Decks
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Violation:
There was missing and recessed grout throughout the food preparation areas in the Terrazza, main, and crew galleys. In several of these areas there was water pooling in the recesses.
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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
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Site:
Other-Main Restaurant
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Violation:
There was no coving at the deck/cabinet juncture at waiter station 15 adjacent to table 39.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
26
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Site:
Galley-
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Violation:
The nozzle on the starboard drinking fountain was soiled with corrosion.
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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.:
21
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Site:
Galley-Starboard Dishwash Area
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Violation:
There was peeling tape around the edges of the table used for dirty storage. This makes cleaning difficult.
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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.:
35
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Site:
Galley-Cold Galley
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Violation:
There was water pooled on the deck below the undercounter refrigeration units on the service line and on the deck just outside the cold galley adjacent to the service line.
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Recommendation:
Ensure that gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
21
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Site:
Galley-Room Service Pantry
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Violation:
There were three pieces of tape over the buttons on the coffee machine. The tape was peeling and sticky. This makes cleaning difficult.
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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.:
20
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Site:
Galley-Hot Galley
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Violation:
The fan guard in the microwave was cracked on the edges, making cleaning difficult.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
26
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Site:
Galley-Hot Galley
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Violation:
The fan guard and top of the interior of the microwave was slightly 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.:
38
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Site:
Galley-Coffee Station
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Violation:
The milk dispenser was posted out of order. According to the staff, the unit had been out of order for longer than one month.
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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.:
21
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Site:
Galley-Hot Galley
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Violation:
There were gaps around the bottom of the grease pipes on the MKN grooved and flat grills.
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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-Hot Galley
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Violation:
The plexiglass shield on the clean storage rack adjacent to the tilting pan was cracked in two places. According to the staff, the rack is not in use.
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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.:
19
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Site:
Galley-Storage Locker FSD 4.143
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Violation:
A box of beer and a box of soda were stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
38
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Site:
Buffet-Beverage Station
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Violation:
The milk dispenser was posted out of order. According to the staff, this unit had been out of order for more than one month.
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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.:
33
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Site:
Galley-
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Violation:
There was food debris on the deck in the corner behind the drain coaming below the undercounter blast chiller.
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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.:
21
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Site:
Galley-
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Violation:
There were gaps around the bottom of the grease pipes on the MKN flat grill and fryer.
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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.:
20
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Site:
Preparation Room-
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Violation:
A cutting board on the clean storage rack was scored and gouged, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
A cutting board on the clean storage rack was soiled in the scores and gouges.
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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.:
21
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Site:
Pantry-Panorama
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Violation:
There was a piece of tape on the coffee machine. The tape was peeling and sticky, making cleaning difficult.
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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.:
05
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Site:
Potable Water-Far Point Halogen Analyzer
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Violation:
A calibration test of the far point halogen analyzer was conducted at 0815. The free halogen residual was measured at 0.9 ppm with the inspector's equipment. The free halogen residual was measured at 1.7 ppm with the vessel's equipment. The halogen analyzer was reading 1.75 ppm. The free halogen residual was retested several times with the inspector's equipment and the measurements were between 0.86 and 0.90 ppm. The vessel's equipment had never been calibrated and no secondary standards were available. At the inspector's request, a new chlorimeter that the ship had just purchased was used to measure the free halogen residual. The result was 0.83 ppm.
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Recommendation:
Ensure that the free residual halogen measured by the halogen analyzer is 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The two whirlpool spas were not superchlorinated, backwashed or drained daily while the vessel was in Alaskan waters.
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Recommendation:
Ensure that the whirlpool spa water is changed daily. 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. Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
There were several days over the past few months where the first recorded reading for the free halogen residual was over 30 minutes from the start of bunkering.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were two testable devices in the potable water bunkering stations that were not listed on the annual test report.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The device location was given for the testable devices. However, the connection that the devices protected were not.
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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.:
22
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Site:
Other-Deck 4 Crew Quarters Hallway
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Violation:
A large metal cart of soiled sheet pans, chipped plastic bins and serving dishes were stored in the hallway of the crew quarters on deck 4. Per the chef, these items were no longer to be used and were staged in this area until clearance was given to off load them from the ship.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
08
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Site:
Potable Water-Suite Whirlpools
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Violation:
There were no backflow prevention devices on the potable water lines supplying the flex hose connected to the whirlpools in the suites.
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Recommendation:
Ensure that the vessel provides safe connections to the potable water system through air gaps or appropriate backflow devices.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air gap for the mineralizer was not listed in the cross-connection control program.
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Recommendation:
Ensure that air-gaps are included in the cross-connection control program.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
The vessel was using a 4-in-1 titration pool test kit to calibrate the free halogen residual analyzer on the bunkering line.
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Recommendation:
Ensure that an appropriate test kit is used to calibrate the halogen analyzer.
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