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Item No.:
08
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Site:
Potable Water-Bunkering Microbiological Testing Record
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Violation:
The ship bunkered potable water in Barcelona on December 9. The ship conducted their own microbiological tests, both shore side and on various tanks filled with that water. The results from the testing were dated November 9 and 10. It was explained that this was a typo with the results date.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Record Review
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Violation:
The ship produced water on November 2 from approximately 3 pm to 12:30 am. From approximately 9:30 am to 12:30, the chorine value was recorded at below 2 ppm. There were not notations or corrective actions listed.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Pantry-Living Room
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Violation:
The potable water line to the ice machine was striped blue/white/blue, which was the ship's designation for chilled water lines. The line had a backflow preventer and filter installed, and staff agreed is was potable water and not chilled.
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Recommendation:
Do not stripe potable water lines with the designation for chilled water.
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Item No.:
16
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Site:
Buffet-World Cafe - Consumer Advisories
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Violation:
The consumer advisories for gravlax, cold smoked salmon, eggs benedict (poached egg), eggs cooked to order, and egg of the day did not include statements that the items were/could be served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Provisions-Deck B Dry Store
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Violation:
The foot of a deck stand was leaning against a cardboard box of food. The deck stand was repositioned 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.
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Item No.:
19
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Site:
Galley-Bakery
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Violation:
The label on one undercounter rolling bin of flour was worn and difficult to read. This was corrected immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Other-Aft Starboard Mooring Deck
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Violation:
A single onion was stored on the shore connection water line at the entrance to the mooring deck. This was immediately removed.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The rack-conveyor dishwash machine was out of order as the inspection team arrived. Staff stated the issue was related to the temperature, and the machine was repaired before the end of the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The rack-type conveyor warewash machine was out of order. Staff were in the area to repair the machine during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
28
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Site:
Galley-Potwash Area
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Violation:
Two stacks of previously-cleaned rectangular white display platters were on the small counter space between the sanitizing sink and clean storage rack, and slightly overhanging the sink. Several platters were soiled on the outside edges with food debris. Staff stated they had been washed, rinsed, and sanitized in the three-compartment sink but would also be placed in the rack-conveyor dishwash machine. However, since the dishwash machine was not operational, there was a back-up of these platters.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Galley-Pool Grill
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Violation:
Slots for supply ventilation from the void space (plenum) were directly above the front counter of the pool grill. These slots and the visible piping and space in the plenum were also dusty.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. 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-Corridor Between Pool Grill and Pantry
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Violation:
Four types of waste bins were staged in this area but there was no coving at the deck/bulkhead juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-World Cafe Waiter Station #1
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Violation:
There was no coving at the deck/bulkhead juncture at the back of the waiter station. A portable stand holding soiled dishes was set up next to the bulkhead.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-World Cafe - Cereal and Milk Trolleys
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Violation:
On both port and starboard sides, there was no coving at the deck/bulkhead juncture where the portable trolleys with milk and cereal were set up.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
37
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Site:
Galley-Potwash Area
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Violation:
Condensate was collected on the exhaust hood above the sanitizing sink and dripped into the water below. The temperature of the water in the sink was 184F and a significant amount of steam was rising off the water. Staff was instructed immediately by management to drain the water and refill. No pans were in the sink at the time of the inspection, but the potwash area was in operation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
43
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Site:
Ventilation-AC Station 4.3
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Violation:
A small amount of water had pooled on the deck around both air handling units in this room. Staff stated humidity caused the condensate collection pans to over flow. Staff had installed plastic tubes at the end of one of the collection pans to direct the overflow to a nearby drain. The air handling units and the deck, other than the small amount of water, were clean.
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Recommendation:
Ensure condensation collection pans are self-draining.
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