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Item No.:
08
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Site:
Potable Water-Testable Devices
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Violation:
The annual inspection of 49 reduced pressure zone (RPz) backflow prevention devices was done between May and June 2016. There were no pressure differentials recorded for the final test at the time the relief vents started to leak; 'OK- no leak' was recorded for all inspections.
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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. Test reduced pressure zone (RPz) devices according to the manufacturer's instructions.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection log listed hundreds of non-testable devices described as RPz N9C, indicating two different types of devices, but upon verification, these devices were Watts N9C and not reduced pressure assemblies. Also, the devices for the 15 chemical dispensing ports in the USPH pantry were listed as Watts dual check valve devices, but upon verification, these were air gaps. In addition, the log listed a carpet cleaner dispenser in the USPH pantry with a Watts dual check valve device, but upon verification, there was no carpet cleaner dispenser.
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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.:
14
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Site:
Galley-Hot Section
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Violation:
During lunch service, two waiters in the galley were not wearing hair restraints. One waiter was helping a cook with serving food into pans to take it to the crew mess and another waiter was waiting next to the flat grill for the chicken to be ready.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
13
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Site:
Galley-Deck 6 Potwash
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Violation:
The ship staff conducted the evaluation of the hood-type potwasher using a Delta Trak thermometer, which was placed in the machine for the entire cycle. This method didn't verify that the minimum temperature of 160F was reached during the final rinse cycle, as the temperature during the wash cycle was over 160F at the utensil surface and in the wash tank.
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Recommendation:
Ensure that the evaluation of warewashing equipment is comprehensive. Consult annex 13.14 Warewashing Evaluation of the 2011 VSP Operations Manual.
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Item No.:
26
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Site:
Galley-Deck 6 Potwash Clean Area
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Violation:
A previously cleaned large mixer head was soiled with food debris.
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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.:
26
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Site:
Galley-Deck 6 Beverage Station
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Violation:
The previously cleaned juice machine was soiled with food debris in the seam of the food splash area of the underside of the machine.
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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.:
22
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The hood-type potwasher was under maintenance at the time 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; (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-Deck 5 Garde Manger
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Violation:
The previously cleaned deli slicer was soiled with food debris in the seam at the back plate of the 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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The sneeze shield at the hot line of the staff mess did not adequately protect the food. Staff reported they would remove the tray rail to resolve this issue.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
39
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Site:
Galley-Deck 15 Horizon Court
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Violation:
One live fruit fly was observed in the hot section.
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Recommendation:
Effectively control the presence of insects 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.:
33
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Site:
Provisions-Dry Store
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Violation:
Excessive dust was observed on the deck beneath the food pallets.
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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:
Provisions-Decks 3 and 4 Corridor
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Violation:
At least seven pallets of food were stored in the corridor and the deckhead in this area was not constructed for food storage. Gaps exposed dusty wiring, piping, and duct work above. A similar violation was written on the 1/12/2015 and 9/24/2015 inspection reports. Staff showed documentation that the deckhead would be modified and covered during the March 2017 dry dock.
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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. 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.:
19
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Site:
Provisions-Decks 3 and 4 Corridor
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Violation:
At least seven pallets of food were stored in the corridor and the deckhead in this area was not constructed for food storage. Gaps exposed dusty wiring, piping, and duct work above. A similar violation was written on the 1/12/2015 and 9/24/2015 inspection reports.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
27
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Site:
Bar-Black Beards
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Violation:
The insulation in the left undercounter technical compartment was soiled and wet.
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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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