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Item No.:
06
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Site:
Potable Water-POTABLE WATER
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Violation:
THE CALIBRATION/CALIBRATION CHECK WAS NOT NOTED ON THE DISTRIBUTION HALOGEN ANALYZER CHARTS OR IN A SEPARATE LOG BOOK FOR 17-29 JAN 05. THE RELIEF ENGINEER WAS ON BOARD DURING THIS TIME PERIOD.
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Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that the calibration is recorded on the chart or in a log book.
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Item No.:
06
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Site:
Potable Water-POTABLE WATER
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Violation:
THE DISTRIBUTION HALOGEN ANALYZER CHARTS WERE NOT INITIALED, AND DATED ON 05 DEC 04. THE DISTRIBUTION HALOGEN ANALYZER CHARTS WERE NOT INITIALED ON 02 MAY 05. THE CALIBRATION/CALIBRATION CHECK WAS NOT RECORDED ON 02 MAY 05.
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Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that the calibration is recorded on the chart or in a log book. Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
06
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Site:
Potable Water-POTABLE WATER HOSE LOCKER
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Violation:
ON 05 DEC 2004, THE DISTRIBUTION HALOGEN ANALYZER CHART READINGS WERE LESS THAN 0.2 PPM FOR 21 OF 24 HOURS. ON 30 OCT 2004, THE DISTRIBUTION HALOGEN ANALYZER CHART READINGS WERE LESS THAN 0.2 PPM FOR 15 OF 24 HOURS. THERE WERE NO NOTATIONS OF UNUSUAL EVENTS RECORDED ON THE CHARTS OR IN A SEPARATE LOG BOOK.
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Recommendation:
Ensure that records from the halogen analyzer-chart recorder verify the free residual halogen of 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24-hour period since the last inspection of the vessel. Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-POTABLE WATER HOSE LOCKER
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Violation:
THE POTABLE WATER HOSE LOCKER WAS NOT MOUNTED 18 INCHES (45 CM) ABOVE THE DECK.
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Recommendation:
Ensure that the potable water hose lockers are mounted at least 45 cm (18 inches) above the deck and are self-draining.
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Item No.:
15
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Site:
Other-200-LEVEL
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Violation:
A SPOILED ONION WAS NOTED IN THE LONG PRODUCE LOCKER. THE ONION WAS DISCARDED.
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Recommendation:
7.3.1.1.1 Ensure that food is safe and unadultered.
Rotate stock and inspect unrefrigerated produce frequently.
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Item No.:
16
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Site:
Food Service General-
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Violation:
A TIME CONTROL PLAN HAS NOT BEEN DEVELOPED FOR THIS VESSEL. AS PER THE STAFF, TIME CONTROL IS USED DURING SERVICE.
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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. Ensure that written procedures that ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Food Service General-
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Violation:
THE VESSEL WAS USING AN 8-DAY DISCARD DATE FOR POTENTIALLY HAZARDOUS READY-TO-EAT FOODS.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. Ensure that refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening. Ensure that a refrigerated, potentially hazardous, ready-to-eat food ingredient or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient. Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
19
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Site:
Other-DINING ROOM
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Violation:
TRAVEL MUGS WERE USED TO DISPENSE COFFEE GROUNDS.
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Recommendation:
Use a scoop with a handle to dispense foods.
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Item No.:
19
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Site:
Other-DINING ROOM
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Violation:
MISCELLANEOUS ITEMS AND FOOD WERE STORED TOGETHER IN A DRAWER.
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Recommendation:
Do not store miscellaneous items with food or food equipment. Provide a separate "junk" drawer for these items.
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Item No.:
19
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Site:
Other-200-LEVEL
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Violation:
PRODUCE IN THE LOCKER AND CABINET WERE STORED LESS THAN 6 INCHES FROM 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.:
19
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Site:
Other-WALK-IN FREEZER
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Violation:
FOOD CONTAINERS WERE STORED LESS THAN 6 INCHES FROM 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.:
20
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Site:
Other-200-LEVEL
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Violation:
CORRODED SHELVES WERE NOTED IN THE UPRIGHT REFRIGERATION UNIT, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Food Service General-
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Violation:
DOMESTIC EQUIPMENT SUCH AS TOASTERS, BLENDERS, AND FREEZERS WERE NOTED.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Other-DINING ROOM
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Violation:
A FEW OF THE CABINETS WERE IN DISREPAIR, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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. 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. 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.:
21
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Site:
Galley-
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Violation:
AN OPENING WAS NOTED AT THE BOTTOM OF THE CABINET BEHIND THE GALLEY DOOR, MAKING CLEANING DIFFICULT.
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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-
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Violation:
NON-FOOD CONTACT SURFACES WERE DIFFICULT TO CLEAN DUE TO GAPS, SEAMS, POROUS SURFACES, CORROSION, LIMITED SPACE, AND OTHER FEATURES.
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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. 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.:
22
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Site:
Galley-
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Violation:
THE CLEAN RAMP OF THE WAREWASH UNIT WAS SOILED.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
26
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Site:
Galley-
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Violation:
NUMEROUS ITEMS SUCH AS, BOWLS, PANS, BAKING TINS, AND KNIVES WERE SOILED AND STORED AS CLEAN .
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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.:
26
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Site:
Galley-STORE ROOM
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Violation:
THE NOZZLES ON THE INSULATED BEVERAGE CONTAINERS WERE SOILED.
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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-
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Violation:
THE GRILL DRIP PAN HOUSING WAS HEAVILY SOILED WITH FOOD AND GREASE RESIDUE. THE COOK-TOP DRIP PAN HOUSING WAS SLIGHTLY SOILED WITH GREASE RESIDUE.
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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.:
28
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Site:
Galley-
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Violation:
THE UTENSIL DRAWER NEAR THE PASS-THROUGH WAS SOILED.
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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 15 centimeters (6 inches) above the deck. 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 15 centimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-DINING ROOM
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Violation:
METAL CARAFES WERE NOTED TO BE WET. THE CARAFES WERE STORED UPRIGHT AND COVERED IMPEDING AIR DRYING.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-
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Violation:
A 'WASH HANDS OFTEN' SIGN WAS NOT POSTED OVER THE HANDWASH SINK.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Food Service General-
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Violation:
THE DECK, DECKHEADS, AND BULKHEADS WERE DIFFICULT TO CLEAN DUE TO GAPS, UTILITY LINES, AND ATTACHED EQUIPMENT.
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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 exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning. Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
36
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Site:
Bar-
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Violation:
INSUFFICIENT LIGHTING WAS NOTED IN THIS AREA. THE BULBS OVER EITHER END OF THE BAR AND OVER THE LIQUOR STORAGE AREA WERE NOT SHIELDED OR SHATTER-RESISTANT.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Other-200-LEVEL
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Violation:
THE BULBS IN THE 3-DOOR REFRIGERATION UNIT WERE NOT SHIELDED OR SHATTER-RESISTANT.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Other-DINING ROOM
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Violation:
THE LIGHT BULBS OVER THE COUNTERS WERE NOT SHIELDED OR SHATTER-RESISTANT. FOODS AND BEVERAGES ARE PLACED ON THESE COUNTERS FOR SERVICE.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-
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Violation:
THE CHEMICAL LOCKER UNDER THE HANDWASH SINK WAS NOT LABELED.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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