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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
A continuous pressure backflow prevention device was installed on the potable water supply to the bulkhead mounted drop sink in the public toilet but it was not listed on the ship's comprehensive list of cross-connections.
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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. Include air gaps on the listing. 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.
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Item No.:
08
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Site:
Potable Water-Distillate Water Line
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Violation:
A small amount of water was dripping from the relief vent on the reduced pressure backflow assembly installed on the distillate water from the evaporator line, indicating a possible failure
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The time control plan listed 'TC Fridge 1' as a time control unit and this unit was unable to be located.
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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- Omlette Stations
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Violation:
The egg beaters located at the omelet stations did not have 4-hour discard labels, and the service period was greater than 4 hours. This was corrected.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
21
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Site:
Galley-Deck 2- Hot Section
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Violation:
One of the convection ovens had a loose panel, creating a gap and making it difficult to clean.
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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. 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.
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Item No.:
22
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Site:
Galley-Deck 3- Dishwasher
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Violation:
The final sanitizing rinse temperature at the utensil surface of the conveyor dishwasher was inconsistent. The machine was able to reach the minimum 160F at the utensil surface, but during the evaluation the final rinse temperature was between 155F and 158F.
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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.:
28
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Site:
Other-Deck 11 Forward Stairwell
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Violation:
Several racks of clean drinking glasses were staged at the top of the stairwell for a welcome reception later in the evening. The deckhead in the stairwell above the glasses had exposed pipes and wiring. The stairwell was also busy with crew activity and foot traffic.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Buffet-Lido- Starboard Omlette Station
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Violation:
Food was observed in the basin of the handwash sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Dripping water was observed from deckhead sprinkler and some condensation had formed on the deckhead next to it. Dripping water was also observed from a deckhead hatch next to the upright refrigerators. The technical team reported this was due to condensation on some of the water pipes above 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:
Preparation Room-Fish Prep
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Violation:
Dripping water was observed from the deckhead over the prewash sink, and condensation had accumulated in some of the deckhead light covers.
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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.:
35
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Site:
Galley-Deck 2- Hot Section
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Violation:
Water from the convection oven was pooled on the deck around the scupper drain of the oven, and it was not directed to a drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Dining Room-Tamarind
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Violation:
The light intensity was less than 220 lux at the waiter station.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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