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Item No.:
06
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Site:
Potable Water-Microbiological Analysis Records
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Violation:
During the month of March, four potable water samples were not collected and analyzed for the presence of E. coli.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
Two potable water pipe disinfection records, from July 28 and September 8, did not indicate the free halogen residual level before the pipe was placed back into service. The records stated the free halogen residual was less than 5.0 ppm.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Fire Shore Connection
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Violation:
The two reduced pressure backflow preventers installed on the fire shore connections were not tested annually.
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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-Tank Maintenance Records
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Violation:
The potable water tank maintenance records showed the tanks were painted, but no written documentation of approval from a certification organization was available to verify the coating was approved for potable water contact.
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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).
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Item No.:
16
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Site:
Galley-Toscano
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Violation:
The cooling logs showed on September 15 and 16 that the mozzarella was cooled from ambient temperatures to 41F in over four hours.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
20
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Site:
Galley-Toscano
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Violation:
A seam was located between the back plate of the deli slicer.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Buffet-Mess Beverage Station
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Violation:
The cords and lines of the beverage station equipment were lying on the counter, making it difficult to clean. This was immediately corrected.
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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.:
22
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Site:
Galley-Terrace Cafe Dishwash
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Violation:
The conveyor dishwasher was out of order since today.
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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-Toscano
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Violation:
The seam was soiled with some debris at back plate of the deli slicer.
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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.:
28
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Site:
Buffet-Pizza Station
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Violation:
Passengers could stand less than 1 meter from the plates and tongs, which were not covered or inverted.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
37
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Site:
Buffet-Mess Hot Service Line
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Violation:
Condensation was observed under the sneeze shield above the bain maries holding hot foods. Dripping was observed in front of the food, but no food was impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
The worker on the clean end of the 3-compartment potwash machine was sweating profusely, and the area had excessive heat.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
40
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Site:
Pantry-Waves Grill
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Violation:
The door from the outdoor grill to the inside pantry was propped open, allowing pests entry. The handwashing station was located in the pantry for this area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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