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Item No.:
08
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Site:
Potable Water-Engine Room- Evaporators
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Violation:
The two reduced pressure backflow prevention devices were not listed on the log and no test records were available. The devices installed on the evaporator overboard line were not vented.
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Recommendation:
Ensure the cross-connection control program includes at a 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 a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. VSP only accepts vented devices.
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Item No.:
08
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Site:
Potable Water-Port Bunker Station
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Violation:
One of the bunker filling lines was not capped or covered, and did not have a chain.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
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Item No.:
08
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Site:
Potable Water-Engine Room- DistributionTreatment
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Violation:
The potable water line for the dilution of the distribution treatment chemicals was not striped every 5 meters.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Potable Water-Engine Room- Deck 1 FR 29
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Violation:
The distillate water line before the reduced pressure (RP) backflow preventer to the boiler was not striped blue gray blue, and the line after the RP was striped blue gray blue.
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Recommendation:
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.
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Item No.:
08
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Site:
Preparation Room-Water Connection
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Violation:
The water connection on the bulkhead just outside the vegetable preparation room was not labeled 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. 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.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The milk compartment of the espresso machine was not labeled as a time control unit and was not identified on the posted time control plan. Staff stated the milk compartment was on time control, and the milk was labeled with a 4-hour discard label.
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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:
Other-Engine Control Room (ECR)
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Violation:
Three glasses of milk in the small refrigerator had internal temperatures of 47F and did not have 7-day discard labels. They were discarded.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of opening. Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
A deck stand was resting against packages of sugar with the feet in direct contact with the sugar.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-Garde Manger
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Violation:
When operated, water splashed from the far handwash sink onto the adjacent preparation counter. A crew member was actively preparing sandwiches on this preparation counter at the time of the inspection. No food contamination was observed, but the counter top to the right of the sandwich trays was wet with water splash from the handwash sink.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The deck oven had slotted fasteners in the front food splash zones on each oven.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
The bulk milk dispensing tube was longer than 25 millimeters (1 inch).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
The ice thickness probe in the ice machines had a slotted fastener. This was observed in ice machines in the main galley, Deck 5 galley, and crew galley.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Other-Engine Control Room (ECR)
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Violation:
The container used to collect the used coffee grinds was made out of raw wood and was not easily cleanable.
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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.:
26
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Site:
Galley-Ice Machine
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Violation:
A slight amount of black debris was on the top of the interior side of the white deflector panel.
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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:
Other-Engine Control Room (ECR)
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Violation:
The espresso machine in the ECR was soiled with coffee grind and splash on the coffee splash surfaces.
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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.
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Item No.:
27
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Site:
Other-Engine Control Room (ECR)
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Violation:
The espresso machine in the ECR was soiled with coffee grind and dust.
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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-Deck 5 Beverage Station
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Violation:
The top of the neutral cabinet by the ice machines had a heavy layer of dust accumulated.
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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
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Site:
Galley-Warewash
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Violation:
Three stacks of plates and bowls were stored wet on the clean storage shelf and not allowed to properly air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Ice Machine
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Violation:
The profile covering the hole in the deckhead, which one of the chilled water lines came through, was loose exposing the hole in the deckhead.
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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-Hot Galley
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Violation:
The shield around the right light bulb and the exhaust vent above bain marie #3 were heavily soiled with more than a day's accumulation of grease.
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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.:
36
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Site:
Buffet-Panarama Buffet
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Violation:
The light intensity at the passenger self-service buffet was less than 220 lux, except at the carving station and the cold section on the opposite buffet.
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Recommendation:
Ensure 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.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
A slight amount of condensation had accumulated on the supply air diffuser on the deckhead between bain marie 3 and 4. No condensation was observed dripping onto food or clean equipment.
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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.:
38
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The cleaning locker inside the China Storeroom 495.1 was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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