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Item No.:
*
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Site:
Potable Water-Record Review
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Violation:
Bunkering and production records from 8 March were unclear because they indicated that both bunkering and production occurred at the same time. Notation on the production record stated 'used as double calibration for bunkering' but staff onboard during inspection could not explain what this meant.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Record Review
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Violation:
The microbiological test kit media expired March 2017. Staff used the expired media for monthly random sampling as well as bunkering within 15 days of US Port including May 10th, April 21, 27 & 28th. Staff provided documentation that new media was order on 21 April 2017 and expected to arrive on 15 May.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
Two vacuum-sealed packages of frozen mashed potatoes were in a hotel pan resting on the edge of the utility sink. The food product at the edges of the packages were thawed. When asked by the inspector, staff stated they were in the pan to thaw. They were immediately moved to a walk-in refrigerator.
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Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a cooking process if the food that is frozen is cooked or thawed in a microwave oven.
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Item No.:
18
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Site:
Galley-Garde Manger
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Violation:
In the walk-in, a tray with plates of sliced carpaccio was stored above ready-to-eat food items. In addition, canapes with cold-smoked salmon were stored above ready-to-eat items.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Galley-Pastry/Bakery
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Violation:
The dough sheeter belt was frayed in several areas on the edges. Staff stated a replacement belt was onboard.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
22
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Site:
Galley-Pinnacle Grill
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Violation:
The dishwash machine had been out of order since 9 April 2017. Staff stated the dishes were brought to the main galley for warewashing.
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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.:
28
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Site:
Galley-Potwash
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Violation:
A stack of plastic bins were stored directly on the deck. As soon as the inspector entered the area, they were moved onto a deck stand.
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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.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The poured decks were pitted and in disrepair in several areas, including the crew and main galleys. Staff presented a dry dock plan for refurbishing the deck in November 2017.
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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:
Preparation Room-
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Violation:
The deck directly under the legs of the clean storage rack was pitted and filled with 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. 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:
Provisions-Sales Room
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Violation:
The deck was soiled next to and under the mini-bar liquor cabinet.
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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.:
38
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Site:
Buffet-Pizzeria
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Violation:
The bottom conveyor on the pizza oven had been out of order since 23 October 2016.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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