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Item No.:
03
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Site:
Potable Water-Bunkering - Halogen Concentration
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Violation:
During active bunkering of potable water the free chlorine concentration as measured by the inspector's manual test kit was only 0.84 ppm (mg/L). The analyzer device controlling the chlorine dosing displayed 2.59 ppm, and the ship's manual kit measured 2.2 ppm. On further review the inspector noted that the ship's manual test kit was measuring in the high range (samples which have an initial concentration above 2ppm) and that the test was conducted using a glass sample vial at the 10 ml volume, with only one 10ml powder pillow (reagent). In the high test range this test kit requires a 5 ml water sample, two 10 ml reagent packs, and a plastic test vial. The kit was switched over to the low range and another test was made, resulting in a concentration of 0.74 ppm. The halogen residual was raised to 3 ppm immediately and re-tested by the ship and inspector.l
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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. Review the user instructions for the chlorine colorimeter in use.
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Item No.:
05
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Site:
Potable Water-Distribution Far Point - Calibration
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Violation:
The manual test of the far point potable water distribution system chlorine residual was 1.82 ppm as measured by the inspector and 1.79 ppm as measured with the ship's test kit, but the chlorine analyzer and recorder displayed a free chlorine residual of 1.38 ppm. The analyzer was immediately calibrated to the manual kits.
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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.:
08
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Site:
Pantry-Housekeeping - Backflow Prevention
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Violation:
The internal air-gap for the ice machine was adjusted so the tip of the water supply tube was well below the flood rim for the water bath, thereby eliminating the air-gap. There was no external mounted backflow preventer for the ice machines. This was corrected during the inspection.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Housekeeping Lockers - Deck 9 and 11
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Violation:
The backflow preventers installed in the housekeeping chemical dispensing lockers on decks 9 and 11 were not on the list of backflow preventers throughout the ship.
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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-Dishwash / Potwash
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Violation:
There was no backflow prevention device for none of the flexible hoses with spray nozzles located in the dishwash and potwash stations.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
11
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Site:
Food Service General-Crew Gastrointestinal Illness
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Violation:
During review of the gastrointestinal (GI) illness log a galley utility experienced GI illness symptoms starting at 7 pm on 30 January 2011 and reported to the medical center on 31 January at 4:40 pm. The work record indicated he worked on 30 January from 6 pm to 31 January at 5 am, then for 3 additional shifts starting at 11 am and ending at 8:30 pm on 31 January. He worked from 8 am to 11:30 am on 1 February. A restaurant steward developed GI illness symptoms starting at 11 am on 25 January and reported to the medical center at 4:20 pm on 26 January. She worked on 25 January from 3:30 pm to 5:30 pm and again from 6 pm to 11:30 pm. On 26 January she worked again from noon to 4:30 pm.
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Recommendation:
Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
13
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Site:
Food Service General-Crew Gastrointestinal Illness
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Violation:
During review of the gastrointestinal (GI) illness log a galley utility experienced GI illness symptoms starting at 7 pm on 30 January 2011 and reported to the medical center on 31 January at 4:40 pm. The work record indicated he worked on 30 January from 6 pm to 31 January at 5 am, then for 3 additional shifts starting at 11 am and ending at 8:30 pm on 31 January. He worked from 8 am to 11:30 am on 1 February. A restaurant steward developed GI illness symptoms starting at 11 am on 25 January and reported to the medical center at 4:20 pm on 26 January. She worked on 25 January from 3:30 pm to 5:30 pm and again from 6 pm to 11:30 pm. On 26 January she worked again from noon to 4:30 pm.
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Recommendation:
Person in charge: Ensure that employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Bar-Beer Garden Bar
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Violation:
The milk container inside the small milk refrigerator on the back bar was not labeled with a four hour discard time, even though this was the method in the other open bars and according to the exterior sign and the time control plan this milk was on time only as the public health control for bacterial growth. Additionally, there was a paper log form used on some of the previous days to indicate when the milk was changed, but there was no page completed for 4 or 5 January. The milk was immediately discarded.
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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.:
19
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Site:
Bar-Java Cafe
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Violation:
The decorative bamboo and artificial flower arrangement on the front bar service counter was heavily soiled with dust debris. This decoration extended over several liquor bottles with open pour spouts and very close to the in-use drink blender.
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Recommendation:
Keep decorations clean and specifically away from open containers of bar liquors and other liquids.
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Item No.:
19
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Site:
Buffet-Market Cafe / Port Side / Buffet Line
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Violation:
A basket with bread and a hotel pan with scrambled eggs were not under a sneeze shield. The staff stated that it was taken out for cleaning. The sneeze shield was put back in place. This area was active at the time of inspection.
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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.:
19
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Site:
Buffet-Crew Mess
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Violation:
There were no serving utensil for a tray of chickpeas on the buffet self-service line.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Provisions-Vegetable Preparation Room
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Violation:
There was a slotted fastener inside the potato peeler. This equipment was not in use at the time of the inspection.
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Recommendation:
Contact the manufacturer of this machine to find a solution of a non-slotted fastener for the potato peeler.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners in the food contact surfaces of the middle compartment of the pizza oven.
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Recommendation:
Contact the manufacturer of this machine to find a solution of a non-slotted fastener for the pizza oven interior.
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Item No.:
21
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Site:
Buffet-Market Cafe
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Violation:
The combination ice/water dispenser was corroded where the galvanized metal bottom came into contact with the stainless steel sides and along the sides of the machine. Some of these areas were soiled with mold.
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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.:
22
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Site:
Food Service General-Dishwash
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Violation:
All dishwashers and glasswashers did not have temperature reading devices for the wash temperatures. The data plates for these machines indicated a minimum wash temperature of 150F.
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Recommendation:
Ensure that warewashing machines are equipped with a temperature measuring device that indicates the temperature of the water: (1) In each wash and rinse tank; and (2) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
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Item No.:
22
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Site:
Galley-Dishwash / Port Side
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Violation:
The flight-type conveyor dishwash machine had a number of missing or broken finger links. This was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
25
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Site:
Bar-Java Cafe
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Violation:
A wet wiping cloth was set on the front bar handwashing sink basin between uses. A bucket of sanitizing solution was available on the deck below.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
27
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Site:
Buffet-Market Cafe
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Violation:
The combination ice/water dispensers were corroded where the galvanized metal bottom came into contact with the stainless steel sides and along the sides of the machine. Some of these areas were soiled with mold.
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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.:
27
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Site:
Food Service General-
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Violation:
The insulation of the refrigeration pipelines for a number of undercounter refrigerators in the food areas had an accumulation of moisture and mold.
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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:
Buffet-Market Cafe / Port Side / Buffet Line
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Violation:
The galley door leading to the buffet line #5 was open blocking the access to the handwash station. This area was in operation at the time of 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:
Buffet-Market Cafe
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Violation:
There was no coving at the passenger side of the self-service lines.
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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.:
33
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Site:
Buffet-Market Cafe
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Violation:
The beverage stations and waiter stations located throughout the buffet area did not have coving.
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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.:
33
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Site:
Galley-Versailles / Coffee Station / Port Side
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Violation:
The exhaust vent located above the bread toasters was soiled with an accumulation of dust. This was corrected.
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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:
Provisions-Provisions Corridor
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Violation:
The deckhead in the provisions corridor located next to the pastry/bakery preparation room was heavily soiled. This was corrected.
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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.:
34
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Site:
Food Service General-
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Violation:
There were water leaks at a number of faucets of the preparation sinks. These were corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Market Cafe / Port Side / Buffet Line
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Violation:
There was a water leak on the supply pipe line of the ice machine # 584.045.012. This water leak was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Bar-Beer Garden Bar
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Violation:
The swing entry door from the open deck front bar to the pantry behind was pinned open during service. No flies were noted in the pantry, but there were clean glassware and other food related equipment and utensils exposed in the pantry. The bar manager directed the staff to keep this door closed.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
40
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Site:
Integrated Pest Management-Training
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Violation:
The training records for the sanitation officer in-charge for applying pesticides did not clearly indicate he was trained on specifically how and where to apply the pesticides used onboard. When questioned, he indicated that for bed bugs there was individual training he received on how and where to apply chemicals. It was not clear that for the other chemicals he applies onboard that training was completed.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan. Ensure there is clear documentation that the person applying chemicals is trained specifically on application principles.
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