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Item No.:
06
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Site:
Potable Water-Bunker Water
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Violation:
The vessel had collected a sample of bunkered water for microbiological analysis using the IDEXX Colisure method. The incubator was at a temperature of 15C instead of 35C as required by this method.
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Recommendation:
Ensure that these samples are analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater. (5.1.1.2.2)
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners around the chute on the inside of the potato peeler.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
There was no backflow prevention device on the potable water line at the preparation sink with the vegetable wash dispenser. A "Y" fitting had been installed with one line going to the vegetable wash dispenser (with backflow prevention installed) and the other going to a hose into the sink.
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Recommendation:
Install a backflow prevention device on this line or remove the "Y" fitting and the hose to the sink.
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Item No.:
22
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Site:
Food Service General-MEIKO FV40T and DV80T Dishwash Units
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Violation:
The data plate for these undercounter and hood-type dishwash machines did not include the final rinse time.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
16
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Site:
Preparation Room-Fish Preparation
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Violation:
There were bins of prepared vegetables stored on the shelves on one side of this room. One bin of cut tomatoes was measured at a temperature of 53F. The bin was taken to the blast chiller.
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Recommendation:
Do not use this room to store potentially hazardous foods. Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
37
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Site:
Galley-
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Violation:
There was condensation inside the hood above the tilting pans. The steam did not appear to be entering the exhaust vent.
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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.:
21
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Site:
Galley-
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Violation:
There was a seam between the front rail sections of the flat grills. There was also a seam between on the outside edge of the front rail and the body of the grill.
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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.:
29
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Site:
Galley-Pantry - Deck 4
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Violation:
The water at the handwash station by the dishwash area was measured at 133F.
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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).
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Item No.:
21
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Site:
Galley-Pastry - Deck 4
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Violation:
There was a seam between the tilting kettle frame and the profile strip at the bulkhead juncture.
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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.:
33
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Site:
Food Service General-Vertical Profile Strips
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Violation:
There were seams between the vertical profile strips and the large bulkhead panels in many locations throughout the galleys and provision rooms. Some locations had missing sealant and some had broken tack welds. No seams were noted as soiled.
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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.:
21
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Site:
Galley-Hot Galley - Deck 4
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Violation:
There was a seam between the front rail sections of the flat grills. There was also a seam between on the outside edges of the front rail and the body of the grill. The left front rail was loose.
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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. Secure the loose rail.
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Item No.:
27
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Site:
Galley-Hot Galley - Deck 4
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Violation:
The seams between the front rail sections of the flat grills 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.:
21
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Site:
Galley-Hot Galley - Deck 4
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Violation:
The hard sealant was damaged along the back of the turning handle for the tilting kettle by the grills.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Galley-Dishwash - Deck 5
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Violation:
There was missing grout between the deck tiles and the gutterways.
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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-Solarium - Deck 9
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Violation:
There was a seam along the vertical profile strip between the dishwash machine and the bulkhead on the clean end of the unit.
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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.:
21
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Site:
Buffet-Windjammer - Deck 9
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Violation:
The water filters attached to the potable water lines to the juice machines were on the counter and not mounted, impeding cleaning of the counter surfaces. This was noted at the port and starboard beverage stations.
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Recommendation:
Mount the filters so that the filter and the hoses are off the counter surface.
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Item No.:
21
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Site:
Buffet-Windjammer - Deck 9
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Violation:
At the large center circular buffet counter, there was missing grout between the granite sections of the island in the center of the counter.
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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.:
28
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Site:
Bar-Schooner Bar
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Violation:
There were 2 glasses with inverted garnish picks stored in a neutral cabinet with paperwork and other non-food items.
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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.:
21
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Site:
Bar-Schooner Bar
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Violation:
There was a gap at the end of the bar closest to the pantry where the stainless steel side splash of the bar counter was separating from the outside wooden frame. Sealant had been used, but the separation was too large for sealant.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the backflow prevention devices for the crew and staff laundry as 261-031. The devices installed were Watts N9.
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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-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the backflow prevention devices for the coffee machines, ice water dispensers and juice machines in the staff, crew and officer's mess as 261-031. The devices installed were Watts N9.
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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-Cross-Connection Control Program
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Violation:
The cross-connection control program listed the backflow prevention device for multi-flow cabinet 009 as a Watts 288A. The device installed was a Watts N9.
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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-Cross-Connection Control Program
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Violation:
The cross-connection control program grouped together all showers and toilets on the ship and indicated they were protected by 261-031 backflow prevention devices. The number of connections was not given.
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Recommendation:
Ensure that the number of devices is included in the cross-connection control program. It is also recommended that the number of devices in the cabins be separated by deck to make it easier to track during periodic inspections of these devices.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The bunkering hoses were not labeled "POTABLE WATER ONLY" at each connecting end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention & Response Plan
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Violation:
The plan states that when the ship has over 2% of passengers or crew ill they will continuously clean public areas between 0600 and midnight.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The night inspections for each month were taking place between 2000 and 2200.
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Recommendation:
Ensure that the night inspections take place after an area has been closed for a period of time.
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