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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
In February 2016, potable water tank 5 port was painted and sanitized. Records indicated the paint was 'applied per the manufacturer.' The tank was spot painted on 28 February, but the time was not recorded. On 29 February at 06:30, sanitizing of the tank began. The ship was following the manufacturer specifications of 12 hours required for hard dry, but it could not be determined if 12 hours had passed before sanitizing began. VSP requires the paint be cured before sanitizing begins. Manufacturer specifications required about 6 days curing time when the entire tank was painted. The ship recently received instruction from the manufacturer regarding curing time when spot painting occurs.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
19
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Site:
Galley-Outside Pastry
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Violation:
The insect light trap was located above the drinking fountain.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
20
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Site:
Galley-
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Violation:
The plastic lids were severely cracked on the two portable rice bins.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Other-Pool Beverage Area
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Violation:
The ice/water dispenser was located approximately one centimeter from the back bulkhead. This did not allow for adequate space to clean behind the machine.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Bar-Cafe Al Bacio
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Violation:
Water lines and electrical cords for the two espresso machines were draped across the counter, making cleaning difficult.
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Recommendation:
Remove the water lines and electrical cords from the counter
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
In the three-compartment sink, the water temperature in the sanitizing compartment measured 198F, whereas the gauge indicated 220F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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-Ocean View Cafe
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Violation:
The potwash machine was out of service starting the morning of the inspection.
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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.
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Item No.:
22
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Site:
Galley-Ocean View Cafe - Potwash
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Violation:
In the three-compartment sink, the water temperature in the sanitizing compartment measured 184F, whereas the gauge indicated 174-175F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
Maintain warewashing equipment in good repair and proper adjustment, including: (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:
Galley-
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Violation:
The paper towel dispenser was located above the drinking fountain. After washing hands, the user could drip water onto the clean equipment when reaching for a towel.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Above the potwash machine, gaps were around the steam line where it penetrated the deckhead.
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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.:
37
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Site:
Galley-Ocean View Cafe
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Violation:
In the dishwash area, excess condensation was on three of the four deckhead air supply vents. No condensation was observed dripping onto the dishwash machine or clean items.
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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-
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Violation:
Upon entering the area, the inspection team noted the area was very hot and had little air supply.
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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.:
39
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Site:
Pantry-Pool Grill
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Violation:
One fly was in the area. The area was in operation during the inspection.
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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.:
39
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Site:
Preparation Room-
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Violation:
One live fly was in the area. The area was not in operation during the inspection.
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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.:
40
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Site:
Pantry-Pool Grill
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Violation:
The door from the grill to the pantry was open when the inspection team arrived. A sign on the door stated to keep the door closed at all times. One fly was in the area. The door was immediately closed.
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Recommendation:
Protect entry points where pests may enter the food areas.
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