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Item No.:
34
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Site:
Galley-Lido - Center Galley
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Violation:
The handwash station in the forward/starboard section of the hot galley leaked water from below the basin when the faucet is activated. Water was pooled on the deck below.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Lido - Center Galley
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Violation:
A houselfly was noted on the potable water feed pipe to the handwash station in the forward/starboard hot galley. Another fly was noted flying in the hot galley.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
36
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Site:
Galley-Lido - Center Galley
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Violation:
The dry food storage rack beside the stack oven had an artificial light level below 110 lux (10 foot candles). There was a light at the deckhead over the stack oven, but there was no light bulb inside.
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Recommendation:
Replace the light bulb or repair the light fixture to ensure a 220 lux (20 foot candles) of artificial light is provided in this food storage area.
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Item No.:
33
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Site:
Galley-Lido - Center Galley
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Violation:
The deck throughout the galley was difficult to clean due to missing and recessed tile grout and damaged deck tiles. There was dirt accumulated in some of the voids between the tiles.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Lido - Center Galley
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Violation:
The profile strips on the deckhead over the bulk milk dispenser were heavily damaged from excess welding. The profiles were loose and the welded sections were damaged and rough, making cleaning difficult.
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Recommendation:
Replace or repair the damaged deckhead profile strips so they are smooth and easy to clean. Additionally, seal the profile strip tight to the deckhead.
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Item No.:
19
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Site:
Galley-Lido Galley, Pantry 1, and Pantry 2
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Violation:
An unlabeled working pan of a pourable liquid shortening was found at the active pancake station in the hot galley. Unlabeled working pans of liquid pasteurized egg and egg white were found at the omelette station in pantry #1. An unlabeled working pan of liquid pasteurized egg was found at pantry #2, and a small working pan of liquid egg white was found in an undercounter refrigerator in pantry #2 without a label. The liquid egg products are both transferred from their original cartons. This item was corrected in each of the areas above during the inspection.
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Recommendation:
Ensure that working 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.:
21
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Site:
Galley-Lido - Center Galley
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Violation:
The power cables below the technical compartment between undercounter refrigerators L-7 and L-8 were difficult to clean because they were bundled together and positioned directly over the deck sink and under the equipment drain pipe. Additionally, the conduit for some of the power cables was a ribbed plastic product with difficult to clean seams between the ribs.
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Recommendation:
Ensure that 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.:
27
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Site:
Galley-Lido - Center Galley
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Violation:
The bundled power cables hanging over the deck sink between undercounter refrigerators L-7 and L-8 were filthy with a layered mixture of black mold and dirt debris. Additionally, the ribbed plastic electrical conduit present was soiled with dirt debris.
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Recommendation:
Ensure that 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.:
16
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Site:
Galley-Lido - Center Galley
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Violation:
The time as a public health control system used in the Lido did not follow the written time plan. There were some logs and labels on foods identifying that they were managed on time control, but they were stored in the galley undercounter reach-in refrigerators, which are specified as temperature control units in the written plan. The written cold food plan did not appear to be specific to the Lido Galley according to the descriptions used.
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Recommendation:
Revise the written time only control plans for each galley and food outlet, so the plan matches the methods used in the operation.
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Item No.:
26
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Site:
Other-Lido - Pantry #1
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Violation:
The ice machine upper maker chamber had a black and pink slime mold residue on the underside of the flow tubes over the two cuber chambers and on the interior panels behind the flow tubes. The machine was immediately taken out of service and cleaned.
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Recommendation:
Ensure that 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:
Other-Lido - Pantries 1 and 2
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Violation:
The painted steel support column extending from the deck to deckhead at the back bulkhead of pantries 1 and 2 were soiled with dirt residue.
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Recommendation:
Ensure that 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.:
33
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Site:
Other-Lido - Pantries # 2
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Violation:
The deckhead directly over the front service counter was difficult to clean due to the corrosion present along the panel seams.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
24
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Site:
Galley-Lido Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwasher had a final, hot water, sanitizing rinse temperature of on ly 150 F at the dish surface. The tests were repeated several times and the final rinse manifold pipe was checked using a melting temperature wax crayon. There was no problem with the final rinse spray nozzles noted, but the machine's final rinse temperature display registered only 145 F. Staff immediately stopped the machine, diagnosed the problem and repaired the unit. The inspector re-tested 1 hour later and the final rinse temperature at the dish surface was 170 F.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
22
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Site:
Galley-Lido Galley - Dishwash
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Violation:
In checking the in-use conveyor dishwash machine, the wash water tank had a water temperature of 194 F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Pantry-Deck 1 Pantries - Port and Starboard Forward
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Violation:
The entry door channel in both the port and starboard, forward pantries had open holes along the perimeter and a large open void where the locking pin inserted, all of which allow access for insects and make cleaning difficult.
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Recommendation:
Seal closed the holes in the door frames for these and any other deck pantries with the same condition. Close channels at the door locking pins.
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Item No.:
21
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Site:
Pantry-Deck 1 Pantry - Port Forward
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Violation:
There was a continuous water leak observed at the lower rear exterior panel of the ice machine lower bin. Water was pooling on the deck below.
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Recommendation:
Ensure that non-food 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.:
08
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Site:
Potable Water-Cross-Connection Control - Reverse Osmosis
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Violation:
There was only a check valve installed on the bypass water line connecting the overboard high saline pipe and the permeate tank after filtration on the reverse osmosis plant. This connection is in the deck C port side oil purifier room.
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Recommendation:
Install the pressure appropriate continuous pressure backflow preventer for this cross-connection.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control - Testing
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Violation:
The backflow preventer testing record for the 6 backflow preventers installed in engine spaces (evaporator overboard discharge, potable feed to technical and technical freshwater) were inconsistent in that the 1st test was written as not applicable for all the preventers, the second test was written as closed, and the third test was left blank on 4 of the 6 backflow preventers. The log form states that pressure values in psi should be recorded, based on the results of test 1 and 3. Additionally, there is a remarks section on the log form but no remarks are given for the not applicable or the blank results. The backflow preventers in question were inspected and all had test cocks mounted and shut-off valves. Onboard staff could not recall the reason for the log entries. The lack of a written pressure value for the evaporators was also noted in the VSP inspection conducted in October 2007. The log entries are for tests conducte on 12 January 2008.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control - Listing
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Violation:
The listing of backflow preventers did not include the type of backflow preventer in the listing of testable backflow preventers in engine and shore connection spaces.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control - Deck 8 Whirlpool Mechanical Room
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Violation:
There was a constant drip from the intermediate atmospheric vent on the Conbraco backflow preventer located near the deckhead of the deck 8 main whirlpool mechanical space. This item was also noted in the October 2007 VSP inspection. It appears the backflow preventer was inspected and tested again in January 2008.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spas - Deck 9
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Violation:
The 4 suction covers on each of the 3 whirlpool spas on deck 3 midships did not have a readable notatation that they were approved anti-entrapment suction covers. As water was full in each spa tub, staff should verify that the suction covers meet requirements under ANS/ASME A112.19.8M or an equivalent standard.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Spa - Deck 9 Lido Midship Starboard
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Violation:
The deck 9 lido midship starboard whirlpool spa was drained and cleaned last night according to staff and found drained upon inspection this morning. In an inspection at 2 pm the whirlpool was filled with water and according to staff about to be opened. During the afternoon inspection it was observed that there was no drain cover, creating an entrapment hazard. Staff were advised and immediately secured this whirlpool spa to not allow use until a proper drain cover could be installed.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
02
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Site:
Medical-
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Violation:
The vessel did not have the proper shipping containers or labels on board.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
33
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Site:
Other-Dining Rooms
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Violation:
The deck/cabinet junctures were not coved at the waiter stations in the dining rooms. This item was also noted in the VSP inspection conducted in October 2007
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Captain's and Officer's Mess
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Violation:
The edges of the vinyl squares were curling up, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Recessed grouting was noted in several food preparations areas, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
Loose profile strips were noted where the hot galley equipment met the center column, making cleaning difficult.
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Recommendation:
Repair or replace loose profiles.
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Item No.:
27
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Site:
Galley-
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Violation:
The piping and backflow prevention device for the combi-oven was very soiled with a greasy food residue.
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Recommendation:
Ensure that 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.:
33
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Site:
Preparation Room-
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Violation:
Minor recessed grouting was noted in the vegetable preparation room, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
26
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Site:
Galley-Appetizer Area
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Violation:
Corrosion and some slight soilage was noted within the interior lip of the collar on the floor mixer.
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Recommendation:
Ensure that 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:
Other-Staff Mess
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Violation:
A large gap was noted on the right hand side of the beverage station counter where it met the bulkhead, making cleaning difficult.
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Recommendation:
Profile the gap between the beverage station and bulkhead beside.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
A loose profile strip was noted on the left hand of the handwash station in the starboard side hot galley.
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Recommendation:
Repair the profile strip.
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Item No.:
22
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Site:
Galley-
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Violation:
The left final rinse spray nozzle hand an erratic spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
33
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Site:
Bar-Flagship
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Violation:
An open penetration was noted behind the coffee machine on the bar counter top, making cleaning difficult.
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Recommendation:
Close the open penetration.
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Item No.:
33
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Site:
Provisions-
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Violation:
A few of the plastic plugs were missing from the bulkhead panels, making cleaning difficult.
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Recommendation:
Plug openings where present in the bulkhead panels.
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