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Item No.:
02
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Site:
Medical-Gastrointestinal Illness Log - Crew Position
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Violation:
For the voyage ending 28 September 2007, an ill crew member's position was not listed. The ill crew member was a food handler.
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Recommendation:
Ensure that the log is completed for all ill crew members.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The medical staff is collecting and analyzing the required number of potable water samples for the presence of E. coli, using the Colisure test kit. However, the records indicate the test results for coliforms instead of E. coli.
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Recommendation:
Ensure that the records include results for E. coli.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The calibration check of the analyzer chart recorder for the distribution system was not consistently recorded.
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Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The Ecolab detergent dispensers were not included in the comprehensive cross-connection control program.
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Recommendation:
Ensure that all cross-connections are listed in the comprehensive cross-connection control program.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
It was not always clear from the records that the whirlpools were superhalogenated for 1 hour.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
16
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Site:
Buffet-
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Violation:
The time control plan indicated that food in hot and cold holding in the service areas were on time control. Refrigeration units in the pizzeria service area and the grill service area were said to be on temperature control.
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Recommendation:
Ensure that the time control plan matches the operation used on this vessel.
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Item No.:
19
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Site:
Buffet-Windjammer Port Dessert Station
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Violation:
Serving utensils were not 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:
Bar-Pool Bar
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Violation:
The paper towel waste receptacle was mounted over the liquor bottles.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-
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Violation:
Condensate was noted on the shelf over food on the hot line. Steam was noted between the food pans.
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Recommendation:
Ensure that condensate does not collect over food.
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Item No.:
21
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Site:
Galley-Deck 4 Beverage Station (STBD)
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Violation:
The front panels of the soda/ice dispenser machines were damaged or missing, leaving large openings, making cleaning difficult. This item was scheduled for repair on this date.
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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.:
21
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Site:
Preparation Room-
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Violation:
The handle to the potato peeler was broken, leaving openings, making cleaning difficult.
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Recommendation:
Repair the handle.
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Item No.:
22
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Site:
Pantry-Ice Station
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Violation:
Soiled ice buckets and water pitchers were on the deck in the ice pantry across from cabin 1016. This was corrected.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
The final rinse nozzles on the upper final rinse spray arms of the in-use conveyor dishwasher were not dispensing the sanitizer rinse. The maximum-registering thermometer set at 144 F, did not rise to the required 160 F at the plate surface when isolating the final rinse cycle. The unit was not properly sanitizing the dishes. This item was corrected during the inspection.
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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.:
24
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
A sanitizer bucket was measured with a chlorine concentration greater than 200 ppm.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 5 - Dessert Section
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Violation:
A few previously cleaned plates were found soiled and stored as clean.
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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.:
26
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
Several previously cleaned plates, cups, ramekins and other containers were soiled and stored as clean
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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 4 Dishwash Area
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Violation:
Several small serving cups were stored wet and stacked one inside the other, impeding proper air-drying.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-
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Violation:
A "wash hands often" sign was not posted over the handwash sink near the hot line.
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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.:
30
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Site:
Housekeeping-Ice Station 9-44-008
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Violation:
A "wash hands often" sign was not posted over the handwash sink.
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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-
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Violation:
The deck in this area was difficult to clean due to recessed grout and damaged deck 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:
Food Service General-
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Violation:
Broken and missing deck tiles, recessed or missing grout and damaged or missing tile coving were noted in several food service 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:
Buffet-Starboard Dessert Station
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Violation:
The deck drain in the technical compartment was soiled.
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Recommendation:
Ensure that 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:
Galley-Windjammer Outside Galley
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Violation:
An electrical extension cord draped the deck at the induction cook-top station, making cleaning difficult.
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Recommendation:
Install an appropriate outlet at this location.
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Item No.:
33
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Site:
Buffet-Radiance Club - Officer's Mess
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Violation:
Some sections around the buffet were not coved.
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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-Deck 4 Dishwash Area
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Violation:
A leak was noted in the piping beneath the conveyor dishwasher.
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Recommendation:
Repair the leak.
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Item No.:
34
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Site:
Galley-
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Violation:
The water pressure at the water fountain was insufficient.
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Recommendation:
Increase the water pressure so that the water stream is above the sanitary guard.
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Item No.:
38
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Site:
Buffet-Windjammer Station 8
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Violation:
This area was no longer in use. It was used for storage but excess equipment was still noted in this area such as food holding units, cold stations and induction stations.
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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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