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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The potable water production records did not indicate the starting time for production.
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Recommendation:
Record the time that production starts.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Sand Filters
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Violation:
The sand filters for the whirlpools were automatically backwashed at the end of each day. Per staff, the backwash water was checked at least twice a week to see if it was running clear.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
11
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Site:
Medical-
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Violation:
There was no indication from the medical logs that asymptomatic crew members were initially interviewed by the medical staff. Per the medical staff, the interviews were done, but not recorded.
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Recommendation:
Ensure that initial interviews with asymptomatic crew members are recorded.
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Item No.:
16
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Site:
Food Service General-Time Control Refrigeration Units
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Violation:
The units that were designated as time control on the time as a public health control plan were not labeled as such. Staff were unable to determine which refrigerators were on time control.
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Recommendation:
Ensure that refrigeration units on time control are readily identifiable.
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Item No.:
17
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Site:
Galley-
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Violation:
Per staff, pastas were cooked, cooled on ice and then placed in the blast chiller. There was no record of cooling on ice.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Crew, Officer and Petty Officer Messes
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Violation:
There were no side sneeze guards at the buffet stations.
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Recommendation:
Install side sneeze guards.
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Item No.:
19
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Site:
Buffet-Petty Officer and Officer Messes
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Violation:
The sneeze guard for the buffet stations were too high.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Officer Mess
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Violation:
The tongs at the buffet station were not located under the sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Galley-Supper Club
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Violation:
There was an unlabeled container of wasabi powder in the storage cabinet.
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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.:
20
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Site:
Preparation Room-
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Violation:
There was a missing fastener inside the food contact area of the back potato peeler.
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Recommendation:
Replace the fastener.
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Item No.:
20
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Site:
Buffet-Grand Buffet Dessert Station
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Violation:
The upper compartment of the four glass door reach-in refrigerator HB0921 was posted out of order for approximately 18 months. Per staff, this will be corrected during dry dock in two months.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
There were slotted fasteners inside the ovens.
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Recommendation:
Replace slotted fasteners with smooth, non-corroding low profile fasteners.
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Item No.:
20
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Site:
Galley-Salad Appetizer
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Violation:
The vegetable washer had been out of order for 2 months.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Pizzeria
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Violation:
The gasket for the walk-in cooler was torn.
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Recommendation:
Replace the gasket.
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Item No.:
21
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Site:
Galley-Salad Appetizer
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Violation:
There were rough surfaces on the non-food contact areas of the floor mounted mixer.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Food Service General-Technical Compartments
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Violation:
There were unsealed openings around the pipe penetrations inside the technical compartments in the food service areas. Per staff, this will be corrected during dry dock in 2 months.
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Recommendation:
Seal the openings.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
At the clean landing of the potwash conveyor machine, there were unsealed openings inside the top of the machine.
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Recommendation:
Seal the openings.
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Item No.:
24
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Site:
Galley-Warewash
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Violation:
The plate surface temperature of the glasswash machine was 196 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.:
28
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Site:
Pantry-Lobby
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Violation:
A splash shield was not provided between the dishwash area and the clean glass storage.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Buffet-Deli
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Violation:
There was no water at the handwash station. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Galley-Men's and Women's Toilet Rooms
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Violation:
There were no paper towels in the men's and women's toilet rooms.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Women's Toilet
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Violation:
There were no paper towels inside the women's toilet room.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Taste of the Nations
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Violation:
There was missing and recessed deck grout.
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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.:
34
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Site:
Galley-Warewash
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Violation:
There was a leak at the drain under the wash compartment of the dishwash machine.
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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.:
34
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Site:
Galley-
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Violation:
There was water inside the overhead light covers inside the walk-in refrigerator.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak at the backflow prevention device and at supply line for the right combination oven.
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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.:
34
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Site:
Galley-Supper Club
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Violation:
There was a leak at the supply line at the dishwash machine. This was corrected.
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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.:
34
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Site:
Preparation Room-
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Violation:
There was a water leak inside the control box for the pulper system.
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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.:
34
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Site:
Galley-Warewash
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Violation:
There was a leak at the potable water connection to the backflow prevention device for chemical dispenser at the glasswash machine.
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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.:
36
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Site:
Other-Main Dining Room Waiter Stations
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Violation:
There were some areas of the waiter stations with insufficient lighting for cleaning purposes.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was an excessive amount of condensate on the underside of the shelf above the bain marie units.
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Recommendation:
Ensure condensate does not collect above food areas.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
There was excessive condensate inside the top of the clean landing hood of the potwash conveyor machine.
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Recommendation:
Ensure that 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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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The integrated pest management program was last revised on April 29, 2006. There was no indication that the program had been reviewed for effectiveness in the past two years.
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Recommendation:
Ensure that the vessel's Integrated Pest Management Plan is evaluated for effectiveness every 2 years or whenever there is a significant change in the vessel's structure such as a renovation or operation.
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