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Item No.:
*
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Site:
Galley-Deck 5 - Starboard Side
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Violation:
There was an electrical outlet located to the right of the plate trolley which had open and torn wires. Staff stated that this was used for the plate trolley warmer usually but is not being used while broken.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Bunker Station Mid-Ship
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Violation:
The portside potable water hose locker had five bunker lines stored inside at the time of the inspection. Two of these hoses were in disrepair; all five hoses were dirty on the inside surface, and all five were stored without the ends capped. The hoses were removed and discarded during the inspection. The ship was bunkering at the time of the inspection; however, six newer hoses were being used for the process. Staff stated that the damaged hoses were old and were not used currently.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses. Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The starboard side antientrapment drain cover was missing three screws. This was noted on the previous inspection report.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
19
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Site:
Provisions-Vegetable Store Room
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Violation:
There was a large amount of condensation extending across the entire deckhead of this store room. There was also an active drip observed falling directly into a box of uncovered broccoli. Staff stated that this unit was located near the shell door and it was a challenge to prevent the condensation on loading days. Staff stated the broccoli would be discarded.
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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-Section - L Bar Locker
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Violation:
Three bottles of previously-opened alcohol were stored in this locker. Staff stated that this alcohol was confiscated from passengers prior to coming onboard and stored until discarded. Staff was not sure how long the alcohol had been in this locker. The alcohol was discarded immediately.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (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.:
19
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Site:
Provisions-I-95 Zone 4
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Violation:
In the provisions area, adjacent to the shell doors, a crew member was transporting a cart with four containers of potato wedges that were not covered properly due to the plastic wrap coming off. Active provisioning was taking place at the time of the inspection. Many areas of the deckhead were not covered and the plenum was exposed. The food was discarded immediately.
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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. 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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized). 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:
Buffet-Deck 5 - Portside
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Violation:
The large ice machine next to the buffet preparation area had a large amount of black debris in the water recirculation basin. This was cleaned right away.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Pantry-Schooner's Bar
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Violation:
There was a barcode sticker on the deflector panel inside the ice machine on the far left.
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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:
Galley-Clean Storage
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Violation:
There was one food container stored in this area which had a chunk of material missing from the bottom. This made the surface difficult to clean. The container was clean to sight and touch during the inspection.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Starboard Side - Room Service
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Violation:
The undercounter refrigerator door (second from the right) was off the hinge and missing portions of the gasket near the corners.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Buffet Station
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Violation:
The electrical cords on the side of the sandwich sealer had a gap where it fits into the electrical housing. This made the surface difficult to clean. This was not soiled during the operation.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Buffet Preparation
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Violation:
The food slicer in this area had a large crack running the length of the adjustment nob on the side. This made a difficult to clean surface. This was replaced right away.
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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.
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Item No.:
22
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Site:
Galley-Warewash Area
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Violation:
The hood-type potwash had one blocked nozzle on the upper wash arm. This machine was in use during the inspection. This was corrected.
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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.:
24
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Site:
Galley-Deck 5 - Starboard Side
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Violation:
There was a bucket of cloudy sanitizing solution stored beneath the hot line across from the fryer. Staff refilled the container with fresh sanitizer right away. This area was in service during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Other-Engine Control Room
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Violation:
In the engine control room, the coffee maker's food-splash area, located underneath the coffee dispenser unit, was soiled with more than a day's worth of accumulated dust and food debris. Remediation began immediately.
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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-Dining Room Locker - Portside - Deck 5
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Violation:
There were three metal trays stored stacked which had sugar/salt debris still in them. Additionally, there was red food debris on the underside of one of the trays. Signage was on the door indicating that equipment stored here was to be washed before use.
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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.:
26
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Site:
Provisions-Section - L Bar Locker
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Violation:
An unused cutting board was stored unprotected in this locker. Additionally, several plastic containers were resting on this piece of equipment. The cutting board was soiled with more than a day's worth of accumulated dust and 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.:
27
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Site:
Provisions-Section - L Bar Locker
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Violation:
In this locker, three juice-mixing machines were stored with more than a day's worth of accumulated dust and a sticky liquid substance. Staff stated these pieces of equipment were out-of-order and waiting to be inspected.
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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-Dining Room Locker - Portside
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Violation:
There were three metal trays stored stacked which had sugar/salt debris still in them. Additionally, there was red food debris on the underside of one of the trays. Signage was on the door indicating that equipment stored here was to be washed before 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.:
32
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Site:
Galley-Deck 5 - Starboard Side
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Violation:
There were two uncovered and unattended garbage receptacles, which had discarded food scraps inside. One receptacle was stored in the room service cooking area and the other was near the soiled storage adjacent to this area. Neither areas were in operation at the time of the inspection. Staff corrected this right away.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Food Transport Elevator - Deck 5
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Violation:
The tracks were heavily soiled with beyond a day's accumulation of debris. Additionally, there were open gaps and seams at the edges of the track greater than 0.8 millimeters (1/32 inch) which were difficult to clean.
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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:
Buffet-Deckhead
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Violation:
The deckhead above the food service and storage areas of the buffet had slots which were opened to the plenum. This was noted on the previous report. Staff stated that there was a plan in place to correct this issue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Other-Engine Control Room
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Violation:
The deck below the undercounter refrigerator was soiled with more than a day's worth of accumulated dust and debris. This refrigerator was not attached to the deck and could be moved for cleaning. Remediation began immediately.
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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:
Pantry-Schooner's Bar/Chops Grill
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Violation:
The food/beverage transport elevator in this area had a large amount of built up food debris on the deck which was beyond a day's accumulation. This was cleaned right away.
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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:
There was an accumulation of water pooled on the deck in this area. This area was in operation at the time of the inspection. Staff responded to push the water to the scupper.
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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:
Dining Room-Chops
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Violation:
There was carpeting in front of all but one waiter station in this area. Staff were aware and addressing the issue. This was noted on a previous inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
37
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Site:
Provisions-Vegetable Store Room
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Violation:
There was a large amount of condensation extending across the entire deckhead of this store room. There was also an active drip observed falling directly into a box of uncovered broccoli. Staff stated that this unit was located near the shell door and it was a challenge to prevent the condensation on loading days. Staff stated the broccoli would be discarded.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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