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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The maintenance records for potable water tank 7 starboard outer dated January 1, 2010 did not include a contact time for disinfection or indicate that the level of free halogen residual was below 5 ppm before the tank was put back into service. The maintenance records for potable water tank 3 port forward dated December 15, 2009 did not include any information about the application, drying or curing for the potable water tank coating. In addition, the records did not include a concentration or contact time for disinfection, and there was no indication that the level of free halogen residual was below 5 ppm before the tank was put back into service. The records included a statement that the tank was super chlorinated according to the "USCG specification."
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections. Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm). Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
08
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Site:
Galley-Bordeaux
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Violation:
There was a non-continuous pressure backflow prevention device on the hose at the preparation sink. There was a spray fitting attached to the end of the hose.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
16
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Site:
Preparation Room-Fish Thaw
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Violation:
The fish thaw room was not maintaining temperature. Skate wings were measured with an internal temperature of greater than 55F. Other items had surface temperatures greater than 50F, but internal temperatures below 41F. The skate wings were discarded and the other items were moved to a different refrigeration unit.
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Recommendation:
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.:
20
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Site:
Preparation Room-Fish Thaw
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Violation:
The fish thaw room was not maintaining temperatures of potentially hazardous foods below 41F.
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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.:
27
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Site:
Pantry-Orangery
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Violation:
In the technical compartment for undercounter refrigeration unit ORG 20, the stainless steel flexible line in the front of the compartment 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.:
29
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Site:
Galley-
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Violation:
The sensor was not working on the handwash station by the passageway entrance to the galley. A repair request had already been submitted. There was another handwash station available in the area.
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Recommendation:
Ensure that the sensor on the handwash station is repaired.
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Item No.:
33
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Site:
Galley-
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Violation:
At the water pitcher filling station by the Medina Restaurant, there was a loose profile strip between the station and the bulkhead on the right side of the cabinet, and another loose profile strip between the upper shelf and the bulkhead in the corner of the shelf.
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Recommendation:
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:
Galley-Cold Larder
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Violation:
In the technical compartment for undercounter refrigeration units CL 3/4/5, there were two unsealed deck penetrations in the front of the compartment. One was full of water.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
In the technical compartment for undercounter refrigeration units HGSA 1/2, there were two unsealed deck penetrations in the front of the compartment. Both of the penetrations were full of water.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Provisions-Dairy
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Violation:
In the center part of the left bulkhead, there was a gap between the lower edge of the bulkhead and the stainless steel coving. There were also three holes where fastener plugs were missing.
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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.:
34
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Site:
Preparation Room-
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Violation:
There was a leak at the water line behind the two right potato peelers.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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