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Item No.:
06
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Site:
Potable Water-Deck 6 - Far Point
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Violation:
The manual comparison tests performed by the crew member and inspector measured greater than 0.2 ppm chlorine between the halogen analyzer and test kits. The analyzer measured 1.19-1.26 ppm while the inspection team was in the area. The crew member measured 1.75 and 1.82 ppm while the inspector measured 1.52 and 1.37 ppm.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Heating, Ventilation, and Air Conditioning Stations (HVAC), Etc.
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Violation:
Numerous pipes in HVAC stations, crew stairwells, etc. appeared to be striped blue/gray/blue, indicating permeate and distillate lines. Clear tape was placed on top of black insulation between the blue stripes. Crew explained these pipes were chilled water lines and were to be striped blue/white/blue.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
19
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Site:
Bar-Deck 9 - Open Deck
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Violation:
Approximately 60 boxes of bottled water were stored on wooden pallets on the outside open deck and one of the four pallets was not fully covered overhead. The ship received the bottled water many days prior to the inspection.
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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.:
21
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Site:
Bar-Deck 9 - Open Deck
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Violation:
Approximately 60 boxes of bottled water were stored on difficult to clean wooden pallets on the outside open deck and one of the four pallets was not fully covered overhead.
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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.:
26
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Site:
Pantry-Deck 7 - World Cafe - Restaurant Coffee Pantry
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Violation:
Red residue was on the ice machine's deflector panel that the inspector was able to wipe off with an alcohol swab.
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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:
Galley-Deck 2 - Room Service
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Violation:
Three previously cleaned and sanitized coffee carafes were soiled with coffee residue on the inside.
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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:
Galley-Deck 1 - Manfredi's - Cold Display
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Violation:
Old coffee residue was in the food splash area above the port-a-filter of the previously cleaned and sanitized coffee machine.
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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.:
33
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Site:
Provisions-Deck A - Frozen Vegetables
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Violation:
Frozen condensate accumulated on the bulkhead opposite the condenser.
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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:
Provisions-Deck A - Pastry & Dairy Freezer
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Violation:
Frozen condensate was on the deckhead around the condenser.
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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-Deck 7 - World Cafe - Noodle Bar
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Violation:
More than a day's accumulation of grease residue was on the exhaust hood overhang above the noodle boiler.
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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-Deck 9 - Crew Bar
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Violation:
Water was pooling on the deck near the handwashing sink. The area was not in use during the inspection.
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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:
Other-Bridge and Chief Officer's Office
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Violation:
Carpet was installed at the deck below the operational refrigerator and coffee machine. No coving was present.
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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.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following areas:
Deck 7 - World Cafe - Restaurant Coffee Pantry - One small fly was in the technical space below the right coffee dispenser.
Deck 2 - Torshavn Bar - One small fly was near the back counter.
Deck 2 - Torshavn Bar Pantry - One small fly near the handwashing station.
Deck 2 - Room Service - One small fly was near the coffee carafes.
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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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