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Item No.:
08
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Site:
Galley-Ice Machine
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Violation:
The atmospheric vent on the backflow prevention device was leaking continuously.
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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-Deck 4 Hood Cleaning Cabinet Outside Chef's Locker
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Violation:
A metal tray was installed below the vent for the reduced pressure zone assembly backflow prevention device, blocking the vent.
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Recommendation:
Remove the metal tray.
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Item No.:
08
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Site:
Potable Water-Bunker Station - Forward
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Violation:
One potable water bunkering hose had deteriorated and difficult to read stenciling at bottom the connection on ship side.
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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-Bunker Station - Aft
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Violation:
Two potable water bunker hoses were not labeled 'potable water only' at the end which was connected on the ship. Additionally, the stenciling on the third hose was difficult to read due to the deterioration of the paint.
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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.:
12
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Site:
Buffet-Windjammer Starboard Side
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Violation:
A buffet waiter was observed leaving an electrical locker FD 09009 while putting on a pair of gloves. There was no handwashing station in the electrical locker.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and (7) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
16
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Site:
Other-Park Cafe
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Violation:
The time control plan indicated that the front counter display was on time control. This included two soup wells, one gravy well, and a carving station. The food in the wells and at the carving station were not labeled with a discard time even though the outlet was open for more than four hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Bar-Solarium
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Violation:
Three bottles of liquor in the speed rail were stored directly in front of the handwash station so that the user would have to bend over the bottles, potentially contaminating the bottle dispensing nozzles.
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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.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
An apple out for service still had part of the manufacturer's label attached.
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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:
Buffet-Windjammer Omelet Station
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Violation:
The handles of a pair of tongs was in direct contact with shredded cheese in a bowl. The crew member working at the omelet station was not wearing gloves.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Galley-Deck 4 Cold Pantry Walk-in
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Violation:
A tray of grilled zucchini stored on the top of a trolley was only partially covered by plastic wrap. This was corrected.
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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.
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Item No.:
20
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Site:
Galley-Dishwash Area
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Violation:
Three plastic containers were each chipped on one top edge, exposing the metal beneath. One of these was also chipped on the bottom edge. All three pans were removed.
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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.:
20
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
A plastic container was chipped at the top edge, exposing the metal beneath.
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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.:
20
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Site:
Buffet-Windjammer Starboard Cereal Station
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Violation:
The top corner of the plastic green spoon container was chipped, exposing the metal beneath.
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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.:
21
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
Raw, exposed wood was on the underside of the counter around the and behind the ice machine.
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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. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Potable Water-Engine Control Room - Coffee Station
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Violation:
The coffee machine in this area had connecting water supply lines and wiring beneath which were directly on the counter. This piece of equipment was reportedly mounted to the countertop. There was a small amount of food debris present near the lines and wiring.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
23
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
Six slices of peaches and pears and an artificial sweetener packet wrapper were in the prewash compartment of the flight-type conveyor dishwash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
27
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Site:
Potable Water-Engine Control Room - Coffee Station
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Violation:
The coffee machine in this area had connecting water supply lines and wiring beneath which were directly on the counter. This piece of equipment was reportedly mounted to the countertop. There was a small amount of food debris present near the lines and wiring.
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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:
Preparation Room-
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Violation:
Water from the handwash sink sprayed onto the adjacent utility sink and counter during use.
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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:
Galley-Deck 4 Hood Cleaning Cabinet Outside Chef's Locker
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Violation:
The tray installed below the vent on the reduced pressure zone assembly backflow prevention device was soiled, and there was a buildup of water in the drip tray below. The drip tray was installed sloping away from the drain.
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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:
Galley-Deck 4 Cold Pantry
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Violation:
The insulation on the refrigerant lines in undercounter technical compartment 4811.046.145 were wet and soiled.
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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-Potwash Area
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Violation:
A trolley with soiled pans was stored close to the clean storage rack, with very little space for a person to pass. In addition, two deck stands of soiled pots and pans were stored between the soiled landing and potwash machine and the crew member had to walk through this space with clean items. There was less than 3 feet of clearance. The soiled items were relocated.
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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.:
28
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Site:
Buffet-Windjammer Starboard Side
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Violation:
A buffet waiter was observed leaving an electrical locker FD 09009 while putting on a pair of gloves. Upon inspection of the locker, two boxes of food-service gloves were found stored on top of an electrical cabinet. The locker was not constructed for food equipment storage. The gloves were removed.
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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 deck grout was missing and recessed in several food areas, including: Windjammer galley, deck 4&5 main galleys, and crew galley. The vessel had a comprehensive plan for grout management.
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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:
Buffet-Windjammer Starboard Cold Line
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Violation:
Dust was in the plenum space in between the slotted deckhead above the center of the island line.
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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.:
39
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Site:
Buffet-Windjammer Omelet Station
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Violation:
A large fly was in this 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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