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Item No.:
08
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Site:
Potable Water-Forward Starboard Bunker Station
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Violation:
One of the hoses connected to the ship's bunker station during active bunkering was not labeled 'POTABLE WATER ONLY' at the connection end.
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Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Deck 3 Garbage Room
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Violation:
Water was continuously dripping from the relief vent of the reduced pressure backflow prevention assembly installed on the potable water supply line to the pulper.
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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-Reverse Osmosis Unit #2
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Violation:
The reduced pressure backflow prevention assembly on the rehardener backflushing line had not been tested after installation. It was installed on 18 June 2018.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Deck 12 AC Station 1.12
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Violation:
The hot and cold potable water lines in this room were only striped blue/green/blue by the hose connection. These potable water lines were also striped blue/gray/blue near the entrance door to the room.
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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.
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Item No.:
11
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Site:
Medical-Record Review
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Violation:
A crew member (nonfood-handler) reported to the medical center on 21 October at 1933 after experiencing two episodes of diarrhea and one episode of vomiting. Symptoms started at 1700. The crew member worked while symptomatic from 1730 to 1800 and ate in the crew mess before reporting to the medical center. A written disciplinary action from the ship was noted in the crew member's record.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure crew members immediately report to the medical center after onset of AGE symptoms.
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Item No.:
16
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Site:
Provisions-Deck 2 Bread Store
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Violation:
The inspector measured six 64-oz cartons of potentially hazardous dessert mix in the temperature range of 43-45F. The cartons were pulled from different areas of four different boxes. Two cartons measured in the safe temperature zone. The inspector and crew members measured temperatures of some cartons together and measured within 1F of each other. There were approximately 40 boxes containing nine cartons each. Cartons in the outer-most and higher boxes measured out of range, while the lower boxes in the back were in range. Some of the cartons of dessert mix were still frozen. The ambient temperature thermometer on the evaporative condenser in the back of the room measured approximately 48-49F. The margin of error of the inspector's tip-sensitive thermometer was +/-0.7F. Crew reported no loading had occurred on the day of the inspection. The dessert mix that was measured out-of-range was discarded, and crew continued to measure temperatures in boxes that had not yet been screened. Crew confirmed the dessert mix was treated as potentially hazardous food, and crew did not have any documentation that stated otherwise.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Provisions-Deck 2 Milk Store
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Violation:
The inspector measured the temperatures numerous potentially hazardous items located in this cold storage room, and temperatures measured above the appropriate cold holding temperature of 41F. The inspector measured ten half-pint cartons of milk at 43-44F. Three other cartons measured in the proper range. There were approximately 45 boxes which each contained 50 half-pint cartons of milk. The inspector measured temperatures from cartons in different boxes and in different areas of the stacks. The inspector measured one quart of buttermilk at 43F. It was from a single box containing 12 single quart bottles. The inspector measured seven 5-gallon milk bags at temperatures of 43-44F. The inspector measured three that were in the proper range. There were approximately 100 boxes total, each containing one 5-gallon milk bag. The inspector measured at least four 5-gallon bags of half-and-half which measured 43-44F. There were approximately 35 boxes total, each containing a 5-gallon bag of milk. The inspector measured three 5-gallon bags of skim milk which were 43-44F. There were 12 boxes total. The inspector measured seven quarts of whipping cream from different boxes and all measured temperatures of 43-44F. There were 25 boxes containing 12 quarts each. Crew and the inspector measured some items together and consistently measured within 1F of each other. The margin of error of the inspector's tip-sensitive thermometer was +/- 0.7F. The ambient temperature of the room was above 41F. Provisions were not loaded on the day of the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
The time control plan stated a first batch set up time of 1000 and discard time at 1400. The time control plan listed a second batch set up time at 1330 and discard time at 1430. The inspector was in the area around 1145 to 1200. Multiple food products out for service at the crew mess, staff mess, and officer mess had discard times of 1430. Crew explained that if food needed to be replenished after 1030, food would be removed from temperature control and placed on time control with a discard time of 1430 (which was four hours or less). However, this did not match the time control plan. The time from set up to final discard was greater than four hours. The time control plan did not match operations. Food out for service at crew mess with a 1430 discard time included cut lettuce, cut tomatoes, cooked rice, cooked potatoes, opor ayam, pork adobo, beef nigala, and other potentially hazardous food products. Food out for service at staff mess with a 1430 discard time included cooked rice, lettuce, cut tomatoes, hot dogs, cooked penne pasta, cooked potatoes, cut salami, and other potentially hazardous food products. Food out for service at staff mess with a 1430 discard time included ratatouille, cooked rice, chicken, and other potentially hazardous food products.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. Update the time control plan to reflect current operations.
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Item No.:
19
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Site:
Preparation Room-Deck 4
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Violation:
A previously cleaned melon with a sticker on it was soaking in a sink. Crew explained the fruit was previously cleaned in the fruit preparation area where the sticker should have been removed.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
19
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Site:
Other-Engine Workshop
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Violation:
Two coffee machines used by crew were installed on the workbench inside the engine workshop. The workbench counter was covered in carpet, and the bulkhead behind the workbench had stored hand tools and spare mechanical parts. The coffee pot on the right was half-filled with coffee during the inspection. A half-filled package of coffee was stored on the counter between the two coffee machines.
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Recommendation:
Do not store foods: (5) In mechanical rooms. 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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 2 Bread Store
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Violation:
Many boxes of dessert mix had become wet from the defrosting of the mix. The cardboard was wet inside and out. There was a small amount of water pooling noted in one of the boxes.
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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.
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Item No.:
20
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Site:
Provisions-Deck 2 Milk Store
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Violation:
The inspector measured multiple potentially hazardous food products in the danger zone in this room, including various milk products. The ambient temperature thermometer near the evaporative condenser measured 43-44F. Two crew members and the inspector measured the ambient temperature near the door at 44-45F after the door had been shut for some time. An engineer confirmed that the data in the engine control room stated the room was 1.3C (34.3F). Provisions were not loaded on the day of the inspection.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
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Site:
Provisions-Deck 2 Bread Store
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Violation:
The inspector measured six 64-oz cartons of potentially hazardous dessert mix in the temperature range of 43-45F. The ambient temperature thermometer on the evaporative condenser in the back of the room measured 48-49F. Crew stated the temperature of the bread store was normally 41F or below. Provisions had not been loaded on the day of the inspection.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 5 Starboard Palace Dishwash
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Violation:
After at least five measurements, the inspector was unable to measure at least160F at the plate surface. During the last measurement, the upper spray arm of the final rinse became disconnected from the machine. A technician responded to the area to fix the machine. Crew tested the machine and stated it was ready for reinspection. After repairs were made, the inspector did not measure 160F at the plate surface at the first measurement, but 160F at the plate surface was finally reached with a tip-sensitive thermometer. A 160F maximum temperature registering thermolabel did not turn black to indicate 160F had been reached. The machine was taken out of service.
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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.:
22
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Site:
Pantry-Great Outdoor
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Violation:
The pressure gauge of the hood warewash system measured 40 psi or greater during four final rinse cycles of the machine. The data plate stated a minimum of 20 psi was needed, but crew confirmed that the required pressure was 20+/- 5 psi. The inspector measured 160F at the plate surface during the fourth final rinse cycle.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse. 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.:
24
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Site:
Galley-Deck 5 Starboard Palace Dishwash
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Violation:
After at least five measurements, the inspector was unable to measure at least160F at the plate surface. During the last measurement, the upper spray arm of the final rinse became disconnected from the machine. A technician responded to the area to fix the machine. Crew tested the machine and stated it was ready for reinspection. After repairs were made, the inspector did not measure 160F at the plate surface at the first measurement, but 160F at the plate surface was finally reached with a tip-sensitive thermometer. A 160F maximum temperature registering thermolabel did not turn black to indicate 160F had been reached. The machine was taken out of service.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 5 Starboard
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Violation:
The two drinking water taps, located between the ice machines, were soiled with a small amount of brown debris on the nozzles. Crew began cleaning the nozzles.
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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 5 Port Midship Palace Beverage Station
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Violation:
There was a small piece of light yellow debris on the inside of the ice bin near where the ice scoop hung. The machine was taken out of service for cleaning.
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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.:
27
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Site:
Other-Deck 4 FSD 48426B
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Violation:
A previously cleaned plastic transport bin used to transport trays of food to a private island was soiled with food debris and plastic wrap on the tray rails. The bin was removed for cleaning.
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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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Item No.:
27
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Site:
Buffet-Garden Cafe Starboard Forward Beverage Station
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Violation:
There was a small amount of black and orange debris on the nonfood-contact surface of the white plastic part of the countertop ice dispenser in the technical area.
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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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Item No.:
28
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Site:
Galley-Garden Cafe Hot Galley
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Violation:
There were soiled, wet cloth towels stored on the deck behind the bulkhead near FSD 11483A, near the backflow prevention device for the automatic hood washing system.
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Recommendation:
Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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Item No.:
28
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Site:
Room Service-Deck 4
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Violation:
The microwave was stored directly adjacent to the makeshift countertop desk area which included two laptops, a phone, a printer, various paperwork, and other administrative tools. The microwave was next to the chair for the desk and had the potential for contamination when the desk was in-use by a person.
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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.
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Item No.:
28
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Site:
Other-Engine Workshop
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Violation:
A stack of single-use paper coffee cups and a stack of single-use coffee filters were stored to the right of the coffee machines on the workbench. The workbench counter was covered in carpet and the bulkhead behind the workbench had stored hand tools and spare mechanical parts.
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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.:
33
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Site:
Galley-Deck 5 Portside Hot Galley
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Violation:
The grouting in between the deck tiles of this area was recessed and in disrepair. Crew noted it was part of a plan for maintenance.
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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:
Galley-Garden Cafe Hot Galley
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Violation:
There was excessive standing water on the deck in the technical space behind the bulkhead. The technical space was located below the automatic hood washing system backflow prevention device near FSD 11483A. Additionally, there were soiled, wet cloth towels stored on the deck behind the bulkhead in this area.
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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.:
35
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Site:
Galley-Deck 5 Potwash
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Violation:
When in use, water from the drain of the handwash station splashed onto the deck below the adjacent clean dish rack. The water pooled on the deck and was not directed to a scupper.
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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.:
37
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Site:
Preparation Room-Deck 4
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Violation:
There was a light odor of smoke from the nearby crew bar. Crew explained the ventilation system was to be addressed during the January 2019 dry dock. A similar violation had been written on a previous report in January 2018.
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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-Deck 5 Starboard Palace Dishwash
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Violation:
Excessive condensation accumulated on the deckhead above the soiled end of the flight-type conveyor dishwash machine. Condensation was observed dripping on the soiled end of the machine. This was written on the previous 6 July 2018 report. Crew explained that there was a plan in place to correct the issue during the upcoming January 2019 dry dock.
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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.:
39
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Site:
Buffet-Great Outdoor
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Violation:
There was one fly at the buffet 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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