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Item No.:
*
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Site:
Ventilation-AC Rooms
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Violation:
Technical water was installed in the fan rooms. Ventilation staff stated they use a portable unit that is filled with potable water to clean the AC units.
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Recommendation:
Ensure only potable water is used to clean AC units.
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Item No.:
08
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Site:
Other-I-95 Outside Crew Bar
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Violation:
The water line to the coffee machine was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Chlorine Dosing Station
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Violation:
The water hoses used to dilute the chlorine and pH drums at the bunker/production station and distribution station did not have a backflow prevention devices or air gaps installed. Also, the water lines to each station were not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Main Pool Mechanical Room
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Violation:
The water line used to dilute the chlorine and pH drums and for the handwash station was taken from the main water supply line after the reduced pressure assembly so it was no longer considered potable water. However, it was striped as potable.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck 9 AC Rooms 7.2
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Violation:
The water supply line for the room was striped blue/green/blue indicating potable water but it also had a sign indicating technical water. The water was tested by the inspector and deemed to be technical water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections. Ensure technical water flows through a completely different piping system.
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Item No.:
08
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Site:
Potable Water-Testable Device Records
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Violation:
The 22 reduced pressure assembly backflow preventions devices were tested in September 2016 but no specific test results were documented.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The two air gaps on the mineralizer backwash lines were not listed on the cross connection control log. The backflow prevention device on the Deck 3 trolley wash in the garbage room was also not listed on the log.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Other-Engine Office Coffee Machine
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Violation:
The water supply line for the coffee machine was not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Disinfection
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Violation:
The documentation for the filter sanitation for the two pools and two whirlpool spas only stated 50 ppm of chlorine was used with no contact time.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Charts
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Violation:
Before12 December, the charts used for both pools was scaled 0-100, with no units of measurement listed. This chart was used to measure both chlorine and pH.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Infinity Pool
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Violation:
The shepherd's hook provided for the pool was telescoping. The shepherd's hook was also installed behind the starboard shower which made it difficult to see.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
15
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Site:
Provisions-Dry Stores
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Violation:
Two large cans of corn and one can of tomatoes were found dented and removed from service.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
15
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Site:
Food Service General-Unpasteurized Cheese
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Violation:
At least two cheeses served on board were not processed with pasteurized ingredients and listed raw milk as an ingredient. Staff was able to provide some product information on these cheeses. Complete information was not available to confirm processing in accordance with 21 CFR 133 and curing times.
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Recommendation:
Ensure eggs and milk products are received as follows: (1) Liquid, frozen, and dry eggs and egg products are obtained pasteurized. (2) Fluid and dry milk and milk products complying with Grade A standards as specified in law are obtained pasteurized. (3) Frozen milk products, such as ice cream, are obtained pasteurized as specified in 21 CFR 135 Frozen Desserts. (4) Cheese is obtained pasteurized unless alternative procedures to pasteurization are specified in the CFR, such as 21 CFR 133 Cheeses and Related Cheese Products, for curing certain cheese varieties.
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Item No.:
16
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Site:
Pantry-Deck 14 Pantry
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Violation:
The milk compartment for the espresso machine was not labeled as a time control unit even though it was listed on the posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Hot Food Buffet
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Violation:
The public health consumer advisory above the hamburgers was cut off and missing the phrase 'especially if you have certain medical conditions'. This was corrected.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
18
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Site:
Galley-Cold Counter 212
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Violation:
A tray of cold smoked salmon was stored above multiple trays of ready-to-eat cold cuts in the under-counter refrigerator on the left.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Coffee Corner
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Violation:
A loaf of bread with a napkin wrapped around one end was on the buffet line and available for passengers to cut the shared loaf of bread.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Galley-Self-Serve Buffet Stations
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Violation:
During breakfast service plates were not protected and positioned for passengers directly on the marble buffet service counter. No plates were observed directly impacted by food debris.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Galley-Hot Galley
|
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Violation:
The walk in cooler in this area had a water leak beside an exhaust vent dripping onto the metal lid of a metal pan of risotto still in the package. No food was directly contacted.
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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.:
21
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Site:
Galley-Room Service
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Violation:
One of two toasters in this area had a power cord with approximately one meter draped on the counter under this machine making cleaning difficult.
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Recommendation:
Ensure 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-La Veranda
|
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Violation:
The bread warmer had non-stainless steel components such as the rings around the hinge which were in disrepair.
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Recommendation:
Ensure 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-Pacific Rim
|
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Violation:
A hose from the counter-mounted pressure cooker was draped directly on the counter making cleaning difficult. The bottom of the hose and the counter under the hose were wet and soiled.
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Recommendation:
Ensure 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.:
25
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Site:
Preparation Room-Sanitizing Bucket
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Violation:
The wiping towel for a sanitizing solution was draped over the edge of the bucket and not completely submerged.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Self-Serve Buffet Stations
|
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Violation:
During breakfast service two previously cleaned plates in a stack out for service contained food debris on the bottom of the plate.
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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:
Buffet-La Veranda
|
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Violation:
During service a bowl at the yogurt station next to the orange juice dispenser was soiled with food debris on the food contact side.
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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:
Buffet-La Veranda
|
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Violation:
During service a bowl at the meat and cheese station was soiled with food debris on the food contact side.
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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:
Galley-La Veranda
|
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Violation:
The previously cleaned bread warmer was soiled in the food contact area. The non-stainless steel components such as the rings around the hinge were in disrepair.
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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:
Galley-Room Service Galley
|
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Violation:
Three previously cleaned bowls were soiled on the food contact surface in the under-counter storage next to cold sink unit 180.
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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:
Galley-Chartreuse Heavy Equipment Storage Locker
|
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Violation:
A previously cleaned blender hopper was stored soiled with food debris on the food contact side.
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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:
Galley-Pastry
|
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Violation:
Three plates, 1 tray, 2 scone dishes, and 2 bowls were soiled with food debris on the food contact surface in the pastry under counter plate storage. One of the scone dishes had raisins and large crumbs on the food-contact surface.
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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-Room Service Galley
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Violation:
Orange juice was leaking from a bag through the shelves and puddling onto trays of butter stored under them in refrigerator 176.
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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.:
27
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Site:
Galley-Hot Galley
|
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Violation:
A large metal tray with miscellaneous utensils was found soiled with food debris in the tray in the over-counter storage above the toasters in the hot galley. There was a plastic dough cutter that was cracked and chipped. A piece of plastic that had chipped off was found in the tray.
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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.:
27
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Site:
Galley-Pastry
|
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Violation:
The shelves in the pastry undercounter plate storage were soiled with food debris.
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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.:
27
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Site:
Galley-Pacific Rim
|
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Violation:
A hose from the counter-mounted pressure cooker was draped directly on the counter. The bottom of the hose and the counter under the hose were wet and 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.:
27
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Site:
Galley-Self-Serve Buffet Stations
|
|
Violation:
The counter contained minor food debris from the self service operation. No plates were observed directly impacted by food debris.
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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.:
27
|
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Site:
Buffet-La Veranda
|
|
Violation:
During service a plate at the meat and cheese station was soiled with food debris on the non-food contact side.
|
|
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.:
27
|
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Site:
Buffet-La Veranda
|
|
Violation:
During service the yogurt station next to the orange juice dispenser contained two bowls soiled with food debris on the non-food contact side.
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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.:
27
|
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Site:
Galley-Dishwash
|
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Violation:
Two racks containing previously cleaned dished had food debris that appeared to be lettuce in the rack with the dishes. The racks were in the clean area.
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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.:
28
|
|
Site:
Galley-Room Service Galley
|
|
Violation:
Two brewing cups from the espresso machine were found stored in the non-food cabinet under the telephone station.
|
|
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.
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Item No.:
28
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Site:
Galley-Hot Galley
|
|
Violation:
A stack of unused cupcake wrappers were found soiled in the consumable locker next to the alcohol locker.
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|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
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Item No.:
28
|
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Site:
Galley-La Veranda Dish Wash
|
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Violation:
Condensation was accumulating along the deckhead above the flight type dish wash machine, especially above the soiled end and middle of the machine. Water was observed dripping from a bolt on the vent above the clean end onto a clean rack of dishes that was exiting the machine. Staff working in the area sent the rack of dishes back through the machine to be rewashed and water was again observing dripping onto the clean plates when the rack exited the machine.
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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.
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Item No.:
28
|
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Site:
Galley-Hot Galley
|
|
Violation:
A large metal tray with miscellaneous utensils was found soiled with food debris in the tray in the over-counter storage above the toasters in the hot galley. There was a plastic dough cutter that was cracked and chipped. A piece of plastic that had chipped off was found in the tray.
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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.
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Item No.:
29
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The maximum temperature of the hand wash sink next to the alcohol locker in the hot galley reached 83F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
|
Site:
Buffet-Lido
|
|
Violation:
The water in the handwash station behind the counter in the main Lido serving area measured 73F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
|
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Site:
Preparation Room-Sanitizing Bucket
|
|
Violation:
The bulkhead above the handwash station had two screw hole penetrations into the bulkhead from a previously installed paper towel dispenser making the area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
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Site:
Other-Engine Office Coffee Machine
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Violation:
The deck in front of the coffee machine was not coved at the juncture with the cabinet.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-I-95 Outside Crew Bar
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Violation:
A self-service automatic coffee machine was located outside the crew bar in the I-95 corridor. The deckhead above the coffee machine was open with exposed pipes and wiring. The deck under the coffee machine was also soiled with debris.
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Recommendation:
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.:
33
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Site:
Galley-Handwash
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Violation:
The bulkhead above the handwash station at the entrance to the Main galley had two screw hole penetrations into the bulkhead from a previously installed paper towel dispenser.
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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.:
33
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Site:
Galley-Hot Galley
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Violation:
A 20 cm by 20 cm panel door was left open above the handwash station exposing it to the soiled plenum area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pool Grill
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Violation:
A cloth carpet mat was placed in the preparation area in front of the grills on both sides of the ship. The carpet was placed there for safety reasons due to condensation.
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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.:
33
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Site:
Galley-Self-Serve Buffet Stations
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Violation:
The walk in cooler in this area had a water leak beside an exhaust vent dripping onto the metal lid of a metal pan of risotto still in the package. No food was directly contacted.
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Recommendation:
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.:
33
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Site:
Galley-Chartreuse Cold Store
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Violation:
The condenser drain line was draining directly onto the deck and puddling.
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Recommendation:
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.:
34
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Site:
Galley-Chartreuse Cold Store
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Violation:
The condenser unit drain line was draining directly onto the deck, creating standing water on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
A significant amount of condensate was collecting mid-dishwasher around the ventilation duct while the unit was in operation and dripping onto the deck. No clean items were impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-La Veranda Dish Wash
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Violation:
Condensation was accumulating along the deckhead above the flight type dish wash machine, especially above the soiled end and middle of the machine. Water was observed dripping from a bolt on the vent above the clean end onto a clean rack of dishes that was exiting the machine.
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Recommendation:
Ensure all warewashing rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, and vapors. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads.
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Item No.:
39
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Site:
Galley-Cold Galley
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Violation:
One housefly was observed in the cold galley.
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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.:
43
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Site:
Ventilation-Deck 9 AC Rooms 7.2 and 7.3
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Violation:
The condensation collection pans and water drop eliminators in the four air handling units inspected (AC 00922, AC 0921. AP 0931, AP 0932) were heavily soiled with dirt and debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Ventilation-Shower Head Disinfection
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Violation:
The disinfection of the shower head in the engine changing room was not documented. The shower head disinfection for the spa, pool deck, and officer steward 1-4 was documented, but the exact number of shower heads in each location was not listed.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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