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Item No.:
08
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Site:
Bar-Cafe Caribe Conveyor Dishwasher
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Violation:
The atmospheric vacuum breaker on the supply line to the hot water line was constantly leaking during operation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Hoodwash System Deck 5
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Violation:
The reduced pressure assembly at the crew galley by the pastry had failed and was constantly leaking through the relief valve.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Starboard Deck 4 Fire Zone 6 Hose Locker
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Violation:
The shelves were soiled with debris.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Permeate Line
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Violation:
The permeate line from the reverse osmosis unit was marked with blue tape and labeled 'fresh water.' Further down the permeate line, the striping was blue/gray/blue. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Potable tank 10 starboard was taken out of service on May 20, 2018 for routine maintenance. The tank maintenance record for the tank stated the start time for disinfecting the tank was 14:15. The end time was 15:15.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed:1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time. 6) Refill the tank and verify the free residual halogen is =5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
15
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Site:
Provisions-Vegetable
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Violation:
Four pumpkins in a box of at least 20 contained black spoiled areas on their surface. They were discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
15
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Site:
Provisions-Dry Stores
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Violation:
A 10 kilogram can of sauerkraut was severely dented.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
15
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Site:
Bar-The Mix Portside
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Violation:
Ice inside the ice machine located in this this area was noted to contain some small black spots.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
19
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Site:
Other-Trash Room
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Violation:
Three bottles of beer were improperly stored in a personal blue bag stored on a piece of trash equipment in this room.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
A recently provisioned pallet of broccoli was stored under a purple bug entrapment light.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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:
Food Service General-Drinking Water Fountains
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Violation:
It was noted on all of the water fountains that one of the two supply holes were blocked. The water was supplied with two holes that mixed in order to drink. One of the two holes were blocked in all of these fountains. When examined sometimes only a dark hole was present containing a black substance. In one instance what appeared to be silver silicone plugged the hole. In the soup kitchen in the main galley there was a threaded bolt blocking the hole and in the Salty Dog pantry the appeared to be blocked by a broken screw and contained rust. All of these make the water fountain difficult to clean by preventing water to flow as intended by the manufacturer.
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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. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
26
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Site:
Galley-Bakery
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Violation:
Previously cleaned baking utensils such as strainer, squeeze bottle, and dough divider contained small amounts of food debris on the food contact surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-The Mix Portside
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Violation:
The ice machine in this area was disassembled and the upper cuber was noted as significantly soiled with a brown and grey slimy substance that easily wiped off with a dry paper towel.
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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.:
28
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Site:
Housekeeping-Deck 8 Pantry
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Violation:
The counter above the undercounter dishwash was labeled as soiled item storage. A rack located right next to the counter was labeled as clean storage. There was no shield separating the counter and the rack. Staff stated this had previously been identified and a shield had been requested.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Galley-Entrance
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Violation:
The water at the handwash station measured 124F.
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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.:
33
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Site:
Galley-Fire Hose Potwash
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Violation:
The deck under the fire hose in this technical space had approximately 8 cm of standing water that contained an orange brown deposit in the bottom when stirred.
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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:
Bar-Coffee and Cones, Slice
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Violation:
The grout in the deck behind the service counter was recessed and soiled with food and water beyond a day's accumulation.
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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:
Galley-Bakery
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Violation:
The deck inside firehose access 05.VI.co contained soiled dirty water.
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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:
Galley-Potwash
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Violation:
Water was leaking from the deckhead close to the potwash machine and an area adjacent when departing the area. The source of the leak was undetermined. No plates were impacted.
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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:
Galley-Potwash
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Violation:
Exiting the area water was observed dripping from a speaker housing. No plates were impacted
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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:
Galley-Cold Room 5625
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Violation:
A speaker outside this room on the deckhead was leaking water onto the deck.
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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.:
37
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Site:
Galley-#1 combination Oven Deck 5
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Violation:
The deckhead this oven and the surrounding area over the tilt kettle were soiled with a buildup of condensation. Steam could be seen exiting the oven into a vent. However it was evident that none was being extracted. Staff noted that A Coast Guard drill had taken place earlier. However the adjacent ventilation in front the ovens was working.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Bakery
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Violation:
A wet soiled mop was stored in the cleaning locker dripping dirty water onto other items in the cabinet and pooling on the bottom of the cabinet
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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.:
38
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Site:
Galley-Bell Box
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Violation:
A wet mop was stored inside a bucket at the dirty dish drop off area.
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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.:
39
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Site:
Bar-The Mix Portside
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Violation:
One fruit fly was observed on the bulkhead behind the handwash during breakfast service.
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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:
Bar-Cafe Caribe
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Violation:
One fruit fly was observed above the clean dish area.
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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:
Galley-Bakery
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Violation:
Two fruit flies were observed on the bulkhead in this area while it was in production.
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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:
Buffet-Bulkhead
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Violation:
One small fruit fly and a larger type fly were observed in this area during lunch service
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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.:
43
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Site:
Ventilation-AIr Handeling Units
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Violation:
Three units, AC15.4.01, AC08.4.01, AC 08.4.02, were inspected. In each unit, the area behind the copper could not be adequately accessed to properly clean. Pink and black debris was observed in all of these areas with the aid of the flashlight. The operator stated that he did have difficulty accessing these areas and that he was able to aim the spray hose between the coils to access some of the debris.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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