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Item No.:
08
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Site:
Medical-Infirmary - Public Toilet
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Violation:
The potable water supply to the bulkhead mounted drop sink in the public toilet was not fitted with a backflow prevention device. The comprehensive list of cross-connections did not identify this drop sink.
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Recommendation:
Install a backflow prevention device on the water supply to this drop sink in the toilet room. Once installed, update the cross-connection control list.
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Item No.:
08
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Site:
Potable Water-Testing Records
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Violation:
There were tests made on all the reduced pressure backflow preventers (approximately 20) in April and late June of 2015. The record of each test (4 pressure points each) did not include the pressure differentials between and on either side of the valves, but only the letter T was recorded to indicate tight. It was unclear why the first three test points had no pressure differentials recorded, since this was complete in the April 2014 testing records.
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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.:
16
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Site:
Buffet-Petty Officer Mess
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Violation:
An upright, moveable cold holding unit was labeled as a time control unit next to the cold buffet line but was not listed on the posted time control plan. A plate of potentially hazardous desserts was inside the unit.
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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-Lido Consumer Advisories
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Violation:
The consumer advisory for the smoked salmon did not include the statement that it was served undercooked. Egg dishes on the buffet line, such as soft boiled eggs and fried eggs, also did not include the statement on the consumer advisory that they were served undercooked.
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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.:
21
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Site:
Galley-
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Violation:
An old luggage bell hop cart was used to collect and transport soiled chef uniforms to the laundry, and the same cart was used to bring the clean uniforms back to main galley. This cart was old and in poor repair, making it not easily cleanable.
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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-Hot Galley
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Violation:
The grease chute for the flattop grill had an open void around the opening in the drip tray housing. The front part of the drip tray housing at the opening had a difficult to clean seam.
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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-Breakfast Area
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Violation:
A piece of raw wood was on the deck and used to support one leg of the dessert staging table. The piece of raw wood was soiled and damp to the touch.
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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:
Galley-Ice Machines
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Violation:
The exterior side of the white deflector panel in both ice machines had a piece of foam insulation that was covered with a piece of Plexiglas. However, the Plexiglas did not cover the sides of the foam insulation. The bottom of the foam insulation was soaked with water.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The mechanical potwash machine was out of order since 5 October.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
Food equipment, such as coffee cups, plates, and utensils, that were previously cleaned and sanitized, was improperly stored on the back counter under signs that said 'sorting area' and 'soiled area.' Several of the items were not covered or inverted. This counter was separated from the clean storage racks by a Plexiglas divider. According to staff, once the equipment was washed in the dishwash machine some of the equipment was placed on this counter until it needed to be used. At that point, the equipment was checked and rewashed in the dishwash machine before being used.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The far right spray nozzle on the upper manifold was partially blocked which produced only a single stream of water.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-
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Violation:
A brown, insulated box used to transfer hot foods from the main galley down to the crew galley was soiled with food debris on the inside, especially along the tracks were the food containers slide in and out.
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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-Hot Galley
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Violation:
The previously cleaned drip tray housing was soiled with grease residue.
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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-Ice Machines
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Violation:
The exterior side of the white deflector panel in both ice machines had a piece of foam insulation that was covered with a piece of Plexiglas. However, the Plexiglas did not cover the sides of the foam insulation. The bottom of the foam insulation was soaked with water.
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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-Breakfast Area
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Violation:
A piece of raw wood was on the deck and used to support the dessert staging table. The piece of raw wood was soiled and damp to the touch.
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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-Hot Galley
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Violation:
The water temperature at the handwash station by the cleaning locker was measured at 130F.
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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
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Site:
Buffet-Lido Bistro Port
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Violation:
The water temperature of both employee handwash stations was 76F when the area was in operation.
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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.:
30
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Site:
Galley-Port Side Lido
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Violation:
The handwash station by the door to the port side omelet station did not have a wash hands often sign.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
The bulkhead behind the left deck mounted oven was soiled with food debris in a splash pattern.
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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:
Buffet-Neptune Lounge
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Violation:
There was a curved short tile installed along the lower foundation of the wooden style undercounter cabinets that was meant to create the rounded transition where the deck tile joined that foundation tile. This installation was not done correctly across the length of the self-service counters at the deck and in many areas there was actually a depression at the deck tile connection where dirt debris was trapped and difficult to clean within this crevice.
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Recommendation:
Recommend using a semi-hard sealant to fill the crevice along the deck tile and counter foundation tile to create a rounded radius and prevent soil accumulation.
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Item No.:
33
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Site:
Food Service General-Scuppers
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Violation:
The deck around several of the scuppers in the lido, main galley, and crew galley were in poor repair. The deck was cracked and the grouting was missing in several locations which allowed standing water to accumulate.
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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:
Bar-Explorations Cafe
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Violation:
The waffle-pattern deckhead above the bar had an accumulation of dust in several locations.
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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-Bakery
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Violation:
Water was leaking down the bulkhead from the detergent dispenser above the three compartment sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Chemical Store Room
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Violation:
A small, circular deck drain by the entrance was filled with standing water. Staff stated this drain was no longer used and was supposed to be blocked off.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Lido Port Omelet Station
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Violation:
The lights above the grill in the exhaust hood were burnt out while the area was in operation, resulting in a light intensity below 220 lux.
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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.:
38
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Site:
Galley-Chemical Store Room
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Violation:
A mop was stored in a mop bucket filled with soiled water. The water in the bucket was cold and had a strong odor.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Buffet-Lido Starboard Omelet Station
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Violation:
One dead fly was trapped in the light fixture above the back counter.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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