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Item No.:
08
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Site:
Potable Water-Bunker Station (Starboard)
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Violation:
One of the potable water hoses stored in the hose locker was partially labeled 'potable water only' at one connecting end, but it was difficult to read. The words were repainted on the hose.
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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:
Ventilation-Deck 3 A/C Room 1.3
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Violation:
Some of the filters for the air handling units were heavily soiled. These filters were replaced with clean filters.
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Recommendation:
Ensure that air handling units are kept clean.
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Item No.:
41
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Site:
Housekeeping-Deck 10 Public Toilet Rooms (Near Observation Lounge)
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Violation:
The women's public toilet room was not equipped with a means to exit the room without handling the door with bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
The flange on the water supply line to the dishwash machine was loose at the bulkhead, creating a gap.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensate was continuously dripping onto the fry station from the exhaust hood above the unit. Excessive steam from an adjacent combination oven was pulled into the fryer hood and cold make-up air in the fryer hood caused the steam to condense above the fryer. No food items were impacted.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
24
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Site:
Galley-Hot Galley
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Violation:
A container of chlorine sanitizing solution was measured at less than 50 ppm. The solution was replaced.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Provisions-Corridors
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Violation:
Fourteen pallets of packaged food were stored in the corridors in the provisions area. The corridors were not designed as food storage areas. The deckheads were open with exposed piping and cabling and the deck/bulkhead junctures were not coved. Staff stated extra provisions were loaded for the current long voyage to Asia.
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Recommendation:
Move the pallets of packaged food to areas designated as food storage areas. Cove the deck/bulkhead junctures and close the deckhead to prevent food contamination from dust and debris falling from deckheads and deckhead-mounted equipment and utilities.
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Item No.:
34
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Site:
Provisions-Fish Freezer
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Violation:
Water was leaking from the deckhead in the center of the freezer. No food items were impacted.
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Recommendation:
Ensure that the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Fish Thawing Room
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Violation:
There was a substantial leak between two adjacent bulkhead panels to the left of the entry door to the freezer. No food items were impacted.
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Recommendation:
Ensure that the plumbing system in a food area is maintained in good repair.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
Food debris remained in the previously cleaned grinder housing that was stored in the clean parts area. The butcher returned all of the grinder parts to the potwash for washing and sanitizing.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
The water supply line flanges in the dishwash area were loose at the bulkhead, creating difficult to clean areas.
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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.:
17
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Site:
Galley-Hot Galley
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Violation:
The blast chiller log was not completed at the two-hour interval for a large container of beef ragout that was placed in the cooler three hours before. According to the Sous Chef, he forgot to record the temperature and added 64F to the log during the inspection. Internal temperatures of the ragout at the three-hour mark ranged from 60-74F. The log for prior days showed a high degree of consistent readings at the two-hour mark for a variety of products being cooled.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
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Item No.:
26
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Site:
Galley-Beverage Station
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Violation:
The milk tube was soiled in a previously cleaned coffee machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Beverage Station
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Violation:
The orange juice dispenser was soiled with food residue. The machine had not been used for several days.
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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.:
24
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Site:
Galley-Dishwash (Port)
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Violation:
An undercounter glasswash machine had a maximum final rinse temperature at the dish surface of 136-148F in more than five trials as measured by a the inspector's thermocouple and the ship's maximum registering thermometer. The machine was in use at the time of the inspection. Crew repaired the machine and a maximum final sanitizing temperature of 176F at the dish surface was achieved.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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