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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
Per the log, at 0930, the engineering staff tested the halogen residual and recorded a value of 2.3 ppm. At 0932, the bunkering operation was tested with readings of 1.69 ppm and 1.57ppm (inspector) and 1.85ppm (engineer). The inspector checked his instrument using his secondary test standards. All calibration measurements were within acceptable ranges. The ship was bunkering to a tank which had very little water. A test was conducted at the tank and the halogen residual measured at 0.91ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-Distribution Charts
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Violation:
On 03/03/2007, the charts for both the upper and lower loop halogen analyzers were not changed and recorded halogen readings for about two days.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
06
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Site:
Potable Water-Distribution Charts
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Violation:
On 02/01/2007, the distribution charts showed no chlorine residual in distribution for several hours. The ship was in dry dock during that time and the water was turned off for the period in question. There were no notations on the chart or in manual logs to indicate the condition.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Galley-Deck 4 Coffee Station
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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. Install a backflow prevention device on the coffee machine.
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Item No.:
08
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Site:
Galley-Pot Wash
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Violation:
There was an excessive leak along the vent of the vacuum breaker.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
19
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Site:
Galley-
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Violation:
There were a few uncovered pans of food noted inside the walk-in refrigerator.
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Recommendation:
Ensure that food is covered during storage.
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Item No.:
19
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was an unlabeled container of salt noted inside the dry storage locker.
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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:
Galley-Deck 4 Soup Station
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Violation:
The blades for the buffalo chopper were chipped, making cleaning difficult.
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Recommendation:
Ensure that food 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.:
20
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Site:
Galley-Deck 5 Buffet Service
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Violation:
The blades for the buffalo chopper were chipped, making cleaning difficult.
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Recommendation:
Ensure that food 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 Bakery
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Violation:
The plastic piece at the end of the bread roller was broken, making cleaning difficult.
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Recommendation:
Replace the plastic piece at the end of the bread roller.
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Item No.:
21
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Site:
Galley-Deck 5 Buffet Service
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Violation:
There were rough edges and excessive sealant noted on the non-food contact surfaces of the slicer, making cleaning difficult.
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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:
Galley-Deck 5 Hot Galley
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Violation:
There was a loose gasket on the combination oven, making cleaning difficult.
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Recommendation:
Repair or replace the loose gasket on the combination oven.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The bottom panel of the alto-sham was dented, making cleaning difficult.
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Recommendation:
Repair or replace the bottom panel of the alto-sham.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was excessive sealant noted around the opening of the grill drip pan, making cleaning difficult.
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Recommendation:
Remove the excessive sealant.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The knob on the far left grill was broken, making cleaning difficult.
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Recommendation:
Replace the knob on the grill.
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Item No.:
26
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Site:
Galley-Deck 4 Juice Station
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Violation:
There was a black slime noted on the water nozzles of the juice machine.
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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.:
28
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Site:
Galley-Deck 5 Room Service
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Violation:
There was water noted inside a few chaffing dishes. These chaffing dishes were stored upright on the shelves.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 5 Room Service
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Violation:
There was water noted inside the ice cream bowls. These bowls were not stored inverted on the racks.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Buffet-Portside Asian Station
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Violation:
There were a few clean metal dish restrictors stored inside the technical compartment.
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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:
Bar-Pool Bar
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Violation:
The water at the hand wash station was measured at 147 F. The user could not make temperature adjustments at this hand wash station.
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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.:
29
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Site:
Buffet-
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Violation:
The water at the hand wash station was measured at 135 F at the starboard salad station.
The water at the hand wash station was measured at 170 F at the carving station.
The user could not make temperature adjustments at these hand wash stations.
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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-
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Violation:
There was no "wash hands often" sign at the hand wash station located across from the grill.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-Deck 4 Soup Station
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Violation:
There were open seams noted along the bulkhead/counter juncture behind the tilting pans, 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:
There was recessed grout noted on the decks in the food preparation 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:
Bar-Pool Bar
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Violation:
There was no coving at the deck/counter juncture, making cleaning difficult.
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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:
Galley-Deck 5 Room Service
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Violation:
The elevator was not working and a wooden barrier was placed to prevent staff from using the elevator. The raw, exposed wood was not an easily cleanable material.
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Recommendation:
Ensure the barrier is constructed of a smooth, non-absorbent and easily cleanable surface.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was recessed grout noted on the decks, 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.:
34
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Site:
Galley-Deck 5 Pastry Service Area
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Violation:
There was a leak at the faucet of the preparation sink.
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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 4 Soup Station
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Violation:
There were 2 leaks noted in the technical compartment of the bain marie located across from the tilting pans.
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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 a leak in the technical compartment under the bain marie located next to the blast chiller.
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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 4 Hot Galley
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Violation:
There was a leak at the faucet of the preparation sink.
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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 4 Hot Galley
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Violation:
There was a leak at the drain pipe behind the second 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.:
37
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Site:
Galley-Hot Galley
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Violation:
There was an excessive amount of condensate noted on the shelf over the bain marie.
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Recommendation:
Ensure that 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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