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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The program listed non-continuous pressure devices for the overhead sprayers in dishwash/potwash areas, but the actual installed devices were the correct continuous-pressure devices.
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Recommendation:
Ensure that the devices installed match those on the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The clothes washers in the officer launderette had non-continuous pressure devices installed on the potable water lines to the machines. There were several other launderette washers listed on the cross-connection control program as the same non-continuous pressure devices. The flow of water is controlled by a valve in the washer.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water hose at the sink in the photo lab had a non-continuous pressure backflow prevention device installed and there was a sprayer on the end of the hose.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water hose connection in the mid pool/whirlpool machinery room had a non-continuous pressure device installed and there was a valve on the end of the hose.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Starboard and Portside Beverage Stations
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Violation:
There were no backflow prevention devices on the potable water lines supplying the juice machines.
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Recommendation:
Install continuous pressure-type backflow prevention devices on the potable water lines for the juice machines.
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Item No.:
08
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Site:
Buffet-Private Dining Beverage Station
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Violation:
The backflow prevention devices on the juice machine were leaking.
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Recommendation:
Repair or replace the backflow prevention devices.
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Item No.:
08
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Site:
Buffet-Officer's Pantry
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Violation:
There was no backflow prevention device on the potable water line supplying the coffee machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Splash Pool
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Violation:
On 4/19, 4/20, 4/27, and 4/29, the records indicated that the splash pool was turned on 1 to 1.5 hours prior to the first recorded halogen measurement.
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Recommendation:
Ensure a free halogen level between 1.0 and 5.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft and Forward Pools
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Violation:
Seven times in the last 2 weeks, the records indicated that these pools were switched from sea-to-sea mode to recirculation mode and the first recorded halogen reading was 40 minutes to 2.5 hours after the switch to recirculation mode. There was no indication that the pool was closed during this time.
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Recommendation:
Ensure a free halogen level between 1.0 and 5.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
16
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Site:
Buffet-Time as a Public Health Control Plan
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Violation:
The outside coffee station was open longer than 4 hours. There were discard labels on the coffee creamers. However, the time as a public health control plan did not mention that discard labels will be used.
The time as a public health control plan stated foods placed on the windjammer service line were on time control. Per staff, the undercounter hot and cold holding units at the buffet stations were also on time control. However, these units were not included on the time control plan.
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Recommendation:
Ensure that the written time as a public health control plan corresponds to the operations onboard.
Ensure that hot and cold holding units that are used for time control are listed on the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The time as a public health control plan stated this area uses a color-coded system and start times were to be placed on the food. Per staff, they did not use a color-coded system. They used discard labels with the start and discard times.
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Recommendation:
Ensure that the written time as a public health control plan corresponds to the operations onboard the vessel.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The breads and the tongs were not located under a sneeze guard. This was corrected.
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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. Ensure that the food-contact surface of serving utensils are protected by the sneeze guard.
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Item No.:
19
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Site:
Buffet-Private Dining Buffet
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Violation:
A section of the sneeze guard shield was missing at the buffet station.
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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.:
20
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Site:
Preparation Room-
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Violation:
The gasket around the chute of the potato peeler was recessed in several places.
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Recommendation:
Replace or otherwise seal the area around the chute. If a sealant is used, ensure it is approved for food contact surfaces.
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Item No.:
20
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Site:
Galley-Solarium Service
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Violation:
There was a rough weld along the edges of the flat grill.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Solarium Service
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Violation:
There were slotted fasteners inside the pizza ovens.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth, non-corroding fasteners.
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Item No.:
20
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Site:
Galley-Deck 5 Pastry
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Violation:
There were slotted fasteners inside the ovens.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth, non-corroding fasteners.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
There was a seam along the left food contact edge of the flat grill.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There were seams along the underside of the cook top units.
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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.:
21
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Site:
Galley-Deck 4 Potwash
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Violation:
The wires on the utensil basket were torn.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was an open seam along the inside, bottom of the salamander units.
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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.:
21
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Site:
Other-Solarium Service
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Violation:
There was raw, exposed wood inside the technical compartment for the beverage station and the waiter station.
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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:
Other-Solarium Service
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Violation:
There was an excessive amount of sealant on the counter/bulkhead juncture of the beverage station. The opening was too wide to use sealant.
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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.:
21
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Site:
Food Service General-
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Violation:
There was an excessive amount of sealant on the non-food contact surfaces of equipment.
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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.:
21
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Site:
Galley-Chops
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Violation:
There was a seam along the front non-food contact edge of the grooved grill.
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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.:
21
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Site:
Galley-Chops
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Violation:
There was an opening around the pipe penetration inside the technical compartment under the dipper well.
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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.:
21
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Site:
Galley-Chops
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Violation:
The bottom sections of the door gaskets for the glass refrigerators were missing.
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Recommendation:
Replace the bottom sections of the door gasket.
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Item No.:
21
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Site:
Buffet-Starboard Beverage Station
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Violation:
There was raw, exposed wood on the underside of the counter below the ice/water dispenser.
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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:
Buffet-Starboard Beverage Station
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Violation:
The stainless steel panels on the underside of the counter were loose.
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Recommendation:
Secure the stainless steel panels.
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Item No.:
21
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Site:
Pantry-Deck 3
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Violation:
There was a peeling plastic coating on the right side of the undercounter dishwash machine.
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Recommendation:
Remove the plastic coating on the side of the dishwash machine.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
In the technical compartments below the soda guns, there was an expandable foam in the deck penetration that was rough and difficult to clean.
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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.:
22
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Site:
Bar-Casino Bar
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Violation:
The lettering was rubbed off the data plate for the under counter dishwash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Pantry-Deck 3 Forward, Starboard
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Violation:
The lettering was rubbed off the data plate for the under counter dishwash machine. The indicator needle on the pressure gauge for this machine was broken.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines. 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.:
22
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Site:
Food Service General-Warewash Units
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Violation:
The data plate information for the final rinse gauge read minimum pressure 19 psi and maximum pressure 70 psi. The final rinse pressure gauge had a range from 0 - 35 psi.
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Recommendation:
Ensure that the data plate matches the manufacturer's requirements for the final rinse pressure. Ensure the pressure gauge operates in the range of the final rinse pressure recommended by the manufacturer.
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Item No.:
22
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Site:
Galley-Deck 4 Warewash
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Violation:
The final rinse curtain on the dishwash machine was soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
27
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was an accumulation of grease on the seams along the underside of the cook top units.
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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.:
27
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was burnt food debris on the inside, bottom of the salamander units.
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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-Solarium Service
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Violation:
The beverage station was not coved at the deck/counter juncture.
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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:
Provisions-Mixed Freezer 06-12
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Violation:
The profile strip was loose along the lower edge of the inside of the right door.
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Recommendation:
Secure the loose profile strip.
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Item No.:
33
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Site:
Buffet-Ice Cream and Beverage Station
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Violation:
The canvas material over these stations was difficult to clean and soiled.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. 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:
Buffet-Officer's Pantry
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Violation:
There was no coving along the deck/bulkhead juncture at the coffee station or the buffet stations.
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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.:
34
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Site:
Galley-Chops
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Violation:
There was a leak at the supply line for the handwash sink in the warewash area.
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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-Deck 5 Potwash
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Violation:
There was a leak at the steam line inside the technical compartment for the potwash 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:
Provisions-Mixed Freezer 06-14
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Violation:
There was a light out in front of the cooling unit near the back of the freezer, resulting in an inadequate light level in that area.
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Recommendation:
Ensure that 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.
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Item No.:
38
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Site:
Buffet-Outside Beverage Station
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Violation:
There was an unused filter system inside the technical compartment.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
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Site:
Galley-Deck 5 Pastry
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Violation:
There were two live flying insects inside the rolling containers of flour and sour dough. These items were discarded.
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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.:
41
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Site:
Housekeeping-Spa
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Violation:
In the male and female changing rooms in the spa, there was a toilet room inside the changing room, but no means to exit the changing room door without touching the door with bare hands. There were paper towels in the toilet room and a trash can by the toilet room door, but not by the outer door.
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Recommendation:
Ensure that diaper changing and handwashing facilities and toilet rooms are cleaned and disinfected when soiled during use and at least daily. Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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