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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
On 28 April, the far point analyzer chart record ended at 15:30 with the remainder of the day blank without notations. Crew thought it was a normal 'watch change' which seemed to be valid from the analyzer calibration times written on the adjacent day's charts.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
17
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Site:
Galley-Center Galley
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Violation:
The 12 July cooling log for beef top round was not completed. The log indicated the food item had a temperature of 142°F prior to placing in the blast chiller at 9:30pm, but there were no additional temperatures documented.
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Recommendation:
Ensure the cooling temperatures of cooked potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 57°C (135°F) to 21°C (70°F) or less within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within an additional 4 hours.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The third from the left upper final rinse spray nozzle created a thin stream of water. The spray arm was removed and all nozzles were power sprayed with water, which corrected the issue.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The inside edge of the second wash compartment door was heavily soiled with old food residue. The machine was in operation during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths 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; (3) at least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The temperature of the three-compartment sink sanitizing compartment measured 182°F. The temperature gauge read 170°F. Staff showed the inspector a work order that had been placed earlier the day of the inspection.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The temperature of the three-compartment sink sanitizing compartment measured 205°F. The temperature gauge read 190°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash Machine
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Violation:
The wash temperature of the hood-type potwash machine was 142-144°F inside the tank as measured by the inspector and crew member. The wash temperature gauge read 160°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
23
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Site:
Galley-Potwash Machine
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Violation:
The wash temperature of the hood-type potwash machine was 144-145°F at the utensil surface as measured by the inspector and crew member during two trials of the wash cycle. The wash tank measured 144°F near the top of the tank and 142°F deeper inside the tank as measured by the inspector and crew member. The wash temperature gauge read 160°F. The engineer stated this temperature was taken from the tank. The manufacturer's data plate indicated 150°F minimum tank temperature. The engineer informed the inspector the insulation around the wash tank had become loose.
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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: 66°C (150°F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Bar-Pool Bar (Starboard)
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Violation:
The container of sanitizing solution measured less than 50 ppm chlorine. The solution was immediately remade.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Dining Room-Lincoln Dining Room
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Violation:
At the lower aft starboard pantry, the inside of the water dispensing port of the juice machine was soiled with more than one day's accumulation of residue. Staff stated the juice machine was last used for dinner the previous night.
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Recommendation:
Ensure 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:
Dining Room-Lincoln Dining Room
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Violation:
At the lower aft starboard pantry, the white plastic splash panel of the juice machine was soiled with more than one day's accumulation of residue. Specifically, residue had built up on the far left side of the splash panel and along the front where the two pieces of white plastic joined. Staff stated the juice machine was last used for dinner the previous night.
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Recommendation:
Ensure 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:
Pantry-8 - Starboard/Forward Ice Pantry
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Violation:
Black sediment was in both the left and right water recirculation baths of the ice makers.
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Recommendation:
Ensure 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-Center Galley
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Violation:
The bottom of technical compartment for upright refrigerator 4011C was soiled.
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Recommendation:
Ensure 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-Potwash Area
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Violation:
Food remnants were found in the handwash sink near the potwash machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
36
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Site:
Galley-
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Violation:
The light intensity was less than 110 lux behind and to the left of the ice/water dispensing 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.:
36
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The light intensity was less than 110 lux between the hot chocolate machine and the coffee 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.:
36
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Site:
Dining Room-Lincoln Dining Room
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Violation:
At the lower forward port pantry, the light intensity was less than 110 lux to the left of the regular coffee machine and between the two coffee machines. At the lower aft starboard pantry, the light intensity was less than 110 lux behind the 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.:
36
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Site:
Dining Room-Lincoln Dining Room
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Violation:
In the upper forward starboard pantry, the light intensity was less than 110 lux between and behind the beverage equipment.
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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.:
38
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Site:
Buffet-Crew Mess - Soiled Drop-Off Area
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Violation:
A broom was stored in this area. The broom was immediately discarded because the bristles were in poor condition.
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Recommendation:
Ensure 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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Item No.:
38
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Site:
Galley-Potwash Soiled Area
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Violation:
A broom, squeegee, and dust pan were stored behind some red food waste bins.
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Recommendation:
Ensure 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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Item No.:
39
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Site:
Galley-
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Violation:
Two house flies were around the pan of unpeeled bananas and two portable soup kettles. The area was in operation during the inspection, however the soup kettles were not in use.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Other-Pizza Pirate
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Violation:
Inside the pantry, one live fly was on the preparation counter near the time control plans. No food was on this counter, but the area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Other-Pizza Pirate
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Violation:
The door from the pizza service area to the pantry was fully open. The service area was on an open deck. Freshly made pizzas were inside the pantry on the conveyor oven, which was located just inside the pantry door. Pizza toppings and other clean equipment were also inside the pantry. One live fly was on the preparation counter near the time control plans. No food was on this counter. Staff stated the pantry door needed to remain open to allow for the heavy traffic between the pantry and service area. It was discussed to install an air curtain or a plastic curtain (similar to the walk-in refrigerators) at the door to minimize flies entering the pantry.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The bow lines did not have rat guards installed. The next set of lines from the ship to the pier had a rat guard that only protected the top of the line and did not block entry along the bottom of the line.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
43
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Site:
Ventilation-Deck 7
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Violation:
The drain for air conditioning unit 5.7.02 was partially blocked. Biofilm had built up in both the drain pan and where the drainage water had backed up into the evaporator coil housing. The plumbers immediately arrived to clean the blockage.
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Recommendation:
Ensure condensation collection pans are self-draining. Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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