|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
The cross connection control log indicated the two reduced pressure (RP) assemblies in the infirmary were inspected 29 April 2013 and the test results were incomplete. The test 4 was not conducted/documented. Documentation was shown to verify the RP assemblies were inspected and tested in 2014.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. Ensure the cross-connection control program includes at at minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Ensure a schedule for inspection frequency is set. Maintain and update a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 2 Hot Water Circulation Line
|
|
Violation:
The air gap was not twice the diameter of the supply pipe for the deck 2 hot water circulation line in the engine room.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 7 Pool and Whirlpool Machinery Room 7.4.017
|
|
Violation:
The flow meters for the port side whirlpool spa and midship pool were not working. Staff replaced the batteries, and verified the flow meters were operational.
|
|
Recommendation:
Replace RWF filter pressure gauges, flow meters, and valves when they are defective.
|
|
|
Item No.:
16
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
A skillet with two cooked corned beef hash patties was set on the working stovetop along with other pans with red sauces. Staff initially stated the foods were on temperature control. The corned beef had internal temperatures of 114-115 F. The other sauces were holding at or above 135 F. Another staff member then stated these foods were on time only as a public health control. The time management plan was reviewed and there was no indication the stove top was a time control unit.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
21
|
|
Site:
Galley-Fish Preparation and Garde' Manger
|
|
Violation:
The left door (4.3A) on the three door undercounter reach-in refrigerator did not seal tightly when shut. Several folded sheets of paper could be passed from the outside of the lower section of the door to the interior of the unit without resistance. The same condition was noted in undercounter refrigerators 4.39A and 4.40A in the Garde' Manger.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
The undercounter reach-in refrigerator doors A.6A and A.6B did not seal tightly when shut. Several folded sheets of paper could be passed from the outside of the lower section of the door to the interior of the unit without resistance.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Soup Area
|
|
Violation:
The previously cleaned large wand mixer at the bulkhead beside the steam kettle was soiled along the blade and interior blade guard with visible food residue.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Bakery/Pastry
|
|
Violation:
Old food residue droplets or splash was noted on several areas along the deckhead in the bakery/pastry. Additionally, a layer of dark mold and dirt debris was present on the deckhead seams at panel junctures and profile strips.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
A splash of heavy black debris was stuck to the deckhead near the back bulkhead over the ice and water dispenser at the beverage counter.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Lido - Port/Forward Hot Line
|
|
Violation:
A continuous water leak was observed from the bucket filling tap below the forward handwash sink that was pooling water on the deck below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido - Port and Starboard
|
|
Violation:
The deckhead mounted light tube in both the port and starboard beverage stations were not fully shielded and not shatter-resistant tubes.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Ocean Bar
|
|
Violation:
Fluorescent lights, which were unshielded and not shatter-resistant, were noted on the underside of the back bar upper cabinets in the front bar, and on the counter below clean glasses were stored.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Explorations Cafe'
|
|
Violation:
The recessed deckhead lights were not shielded, and the lights fitted inside did not appear to be shatter-resistant. Staff were asked to verify the light bulbs during the inspection, but staff was unable to confirm this information.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
Five live fruit flies were observed on the deckhead throughout this room during active food preparation. Most were found at the seams between deckhead panels or on the crevices of the profile strips and deckhead.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Main Galley - Bakery/Pastry
|
|
Violation:
Six live fruit flies were observed throughout the bakery/pastry during active service. The fruit flies were observed on the deckhead panels and particularly at the either the seams where panels joined or at the crevice along the profile strip connecting the panels.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Integrated Pest Management-Incinerator Room
|
|
Violation:
Five live fruit flies were observed by the SOMAT in the incinerator.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas aboard a vessel. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Incinerator Room / IPM Logs
|
|
Violation:
The Incinerator Room where the five live fruit flies were observed was not identified and inspected on the integrated pest management logs.
|
|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
Some of the sleeping mats in the children activity center were torn exposing the foam, making them difficult to clean. Staff informed the inspector they did not use the torn mats and new ones were on order.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|