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Item No.:
21
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Site:
Galley-Deck 2 - Soup Station
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Violation:
The silicone between the two forward soup kettles was peeling and in disrepair, creating difficult-to-clean surfaces. Crew initiated corrective action.
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Recommendation:
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. 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-Deck 2 - Potwashing Area
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Violation:
The potwashing machine was identified as out of order since 29 January 2025. Crew stated parts were arriving the day of inspection due to the extended world voyage.
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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:
Galley-Deck 9 - Portside Dishwashing Area
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Violation:
Plates and utensils were not loaded into the undercounter dishwashing machine in a position that exposed all surfaces to an unobstructed spray. Metal lids were positioned on the bottom of the rack, obstructing the spray from reaching plates racked above. Crew initiated corrective action.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Preparation Room-Deck A
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Violation:
The chlorine sanitizing solution inside the bucket measured less than 50 mg/L (ppm) when a test strip was used. Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Housekeeping-Deck 6 - Pantry Ice Station P.6.2.01
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Violation:
Brownish red residue was on the bottom of the evaporator panels.
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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:
Other-Engine Control Room Office Coffee Station
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Violation:
The food splash area of the coffee machine had more than a day's worth of coffee residue on the underside of the coffee dispenser.
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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:
Galley-Deck 9 - Aft Galley
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Violation:
Greater than a day's accumulation of dust collected on the electrical cord for the water fountain. Crew initiated corrective action.
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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.:
29
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Site:
Preparation Room-Deck B
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Violation:
The aft handwashing sink did not provide a temperature below 120F through the mixing valve. Though the user could adjust the temperature, the water delivered on the coldest setting measured 125F. Crew initiated corrective action.
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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:
Food Service General-Deck Condition
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Violation:
The laminate, epoxy deck was in disrepair in multiple food service areas, including the following:
Deck A ? Team Dining: The deck surrounding the buffet line was in disrepair, with significant areas of chipping and cracking at the juncture with the bottom of the cabinets.
Deck A ? Petty Officer Mess: The deck surrounding the food service island was in disrepair, with significant areas of chipping and cracking at the juncture with the metal deck.
Deck 2 ? Pinnacle Grill Galley: The deck surrounding the metal landing for the grooved grill was peeling and chipped, with dust and debris accumulating in areas of recess.
Deck 2 ? Main Galley Room Service: The deck behind the flat-top grill was peeling and recessed, with dust and debris accumulating in areas of disrepair.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 9 - Aft Galley
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Violation:
A 1/2-inch difficult-to-clean gap surrounded the juncture between the portside handwashing sink drainpipe and the bulkhead. Dust and debris accumulated inside the gap. Crew initiated corrective action.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
36
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Site:
Provisions-Deck B - Freezing Room # 1
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Violation:
The light intensity at the storage rack in front of the evaporative condenser unit measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Insects were present in multiple food service areas, including the following:
Deck A ? Lido Preparation Room: One housefly flew around the clean storage rack.
Deck A ? Team Dining: One fruit fly flew around the buffet line.
Deck A ? Team Dining: One fruit fly flew around the counter-mounted milk dispenser.
Deck 2 ? Pinnacle Grill Galley: One fruit fly flew above the grooved grill.
Deck 2 ? Main Galley Garde Manager: One fruit fly flew near the utility sink.
Deck 2 ? Main Galley Food Digester: One fruit fly flew above the food digester.
Deck 9 ? Lido Market Buffet Omelet Station: One fruit fly flew above the buffet line.
Crew initiated corrective action.
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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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