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Item No.:
16
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Site:
Bar-Panorama
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Violation:
In the undercounter refrigerator, an open container of heavy cream had no discard date on the label. It was labeled 5/24 and staff explained this was the date the container was opened. Staff added the discard date to the label.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature of the in-use hood-type warewasher was 144F-145F and was not reaching the minimum of 150F as required by the data plate. This was corrected.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The wash temperature gauge of the in-use hood-type warewasher was measuring 130F while the temperature at the utensil surface was 144F-145F. Staff stated that the gauge had to be replaced.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
21
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Site:
Bar-Main Bar Locker
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Violation:
Galvanized metal shelves were used to store single-service articles. Stainless steel shelves were onboard but not yet installed.
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Recommendation:
Ensure 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.:
21
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Site:
Dining Room-Locker
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Violation:
Galvanized metal shelves were used to store galley and food service equipment and utensils. Stainless steel shelves were onboard but not yet installed.
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Recommendation:
Ensure 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.:
28
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Site:
Dining Room-Locker
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Violation:
A toaster and hot plates were stored on the deck under the shelves. This was corrected.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
The data plate of the rack-type conveyor warewasher did not indicate the conveyor speed in feet per minute or rack minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines.
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Item No.:
36
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Site:
Galley-Dining Room Coffee Station
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Violation:
The light intensity was less than 110 lux around and behind the counter-mounted toaster and juice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The data plate of the stationary rack warewasher did not indicate the wash and final sanitizing rinse times as specified by the manufacturer.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
32
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Site:
Galley-Hot Section
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Violation:
Two of the three waste-handling containers adjacent to the tilting pans were uncovered and overfilled. There were no food employees in the immediate area around the waste-handling containers. The adjacent food preparation area was in use.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
36
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Site:
Galley-Hot Section
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Violation:
The light intensity to the right of the aft combination oven was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
33
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Site:
Galley-Room Service
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Violation:
The bulkhead-mounted bulletin board over the food preparation table had rough surfaces that were difficult to clean. Those surfaces looked soiled with stains in several areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
22
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Site:
Galley-Starboard Glasswash
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Violation:
The data plate of the rack-type conveyor warewasher did not indicate the conveyor speed in feet per minute or rack minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The temperature gauge for the hood-type warewasher was not working. Staff stated that the gauge had to be replaced.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
33
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Site:
Buffet-Officers Mess
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Violation:
The deck at the self-service bread station was carpeted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
There were 27 pallets of food boxes and bags. Most pallets were plastic wrapped. The deckhead above the pallets was heavily soiled with dust in several areas and was not easily cleanable mostly due to multiple air and water ducts. Staff stated they provisioned 4 days ago for 6 weeks.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Provisions-Corridor
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Violation:
The deckhead above food pallets was heavily soiled with dust in several areas and was not easily cleanable mostly due to multiple air and water ducts.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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.:
08
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Site:
Potable Water-Bunkering Pretest
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Violation:
The pH test results had not been documented since 27 April.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Evaporator #2
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Violation:
A plastic water bottle was placed under the relief valve of the reduced pressure backflow prevention device on the production line to prevent water from spraying onto the bilge. The plastic water bottle eliminated the air gap required for the relief vent and was immediately removed.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response Plan
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Violation:
The plan stated the pH must be maintained between 7.0 and 7.8 during the disinfection process instead of 7.2 and 7.5 as required.
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Recommendation:
Ensure the fecal and vomit accident response procedure states to maintain the pH between 7.2 to 7.5, as indicated in the Clarifications to the 2011 VSP Operations Manual on the VSP website.
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Item No.:
21
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Site:
Pantry-Deck 7 Pantry
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Violation:
The table-mounted water dispenser had a clearance less than 4 inches, making cleaning difficult.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
No documentation was available showing the calculated turnover rates for the swimming pool and both whirlpools. These were calculated during the inspection.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (5) whirlpool spa: 0.5 hours.
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