|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Halogen Analyzer
|
|
Violation:
There was no indication from the records that the far point halogen analyzer was checked for calibration on 28 and 29 July 2009.
|
|
Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tanks
|
|
Violation:
A few of the potable water tanks have been serviced in the last few months. During this service the tanks required some sanding and finishing with Interline 925. The work order did not specify that the manufacturer's recommendations for drying, applying and curing were followed. The vessel did have a copy of the specification sheet for the paint.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The cross-connection control program only listed the devices for the crew and passenger launderettes. However, the list did not specify the number of connections in each launderette.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Lido Coffee Shop
|
|
Violation:
There were five connections to the main potable water supply line. There were backflow devices on only two of these connections.
|
|
Recommendation:
Ensure each connection has an appropriate backflow prevention device installed.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-
|
|
Violation:
A few of the suction fittings in the whirlpool/spas were installed incorrectly. The wording on the fitting specified which side should be installed up. However, they were installed with that side down.
|
|
Recommendation:
Install the suction fittings in the correct orientation.
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-Midship Starboard
|
|
Violation:
The whirlpool drain cover was cracked. The whirlpool was empty at the time of inspection and the drain cover was replaced.
|
|
Recommendation:
Replace cracked or broken drain covers.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Time as a Public Health Control Plans
|
|
Violation:
The time as a public health control plans stated certain refrigeration units as being on both time and temperature control.
|
|
Recommendation:
Ensure the time as a public health control plan reflects the service of each area.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There was a soft sealant at the chute of the potato peeler.
|
|
Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction. Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The knob for the dipper well was grooved and damaged.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Officer Service Line
|
|
Violation:
The covers for the gauges on the bain marie unit were missing.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Galaxy Service Line
|
|
Violation:
The front of the oven was damaged.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Flagship Bar
|
|
Violation:
The swing doors were severely worn, exposing raw wood.
|
|
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. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Coffee Shop
|
|
Violation:
The soap dispenser was loose at the handwash station.
|
|
Recommendation:
Seal the soap dispenser to the countertop.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
There were gaps and seams along the underside of equipment. There was limited space to clean between the tilting kettles and the technical compartments and limited space between pieces of equipment. There were gaps around the chute inside the top of the drip pan housings for the grills.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The final rinse curtain inside the dishwash machine was soiled.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The temperature of the sanitize compartment of the 3-compartment sink was 154 F. This area was in active use.
|
|
Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
24
|
|
Site:
Galley-Warewash
|
|
Violation:
The plate surface temperature of the dishwash machine was 152 F as measured by two digital thermometers. A mercury thermometer used to routinely test the machine by staff read 170 F. The final rinse gauge read 212 F. This area was in active use.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Room Service
|
|
Violation:
The inside of the coffee lids was soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Universe Line
|
|
Violation:
There was food debris along the right edge of the induction unit.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
There were open seams along the bulkhead profile strip at the induction unit.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck Drains
|
|
Violation:
The paint on the deck drains under the tilting kettles was peeling.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Grand Buffet
|
|
Violation:
The bulkhead across from refrigeration unit #71 was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Grand Buffet
|
|
Violation:
There was a long strip of Velcro along the entire length of the portside bulkhead. This was removed.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Grand Buffet
|
|
Violation:
The bulkhead behind Velcro was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lido Center Galley
|
|
Violation:
There was a hole in the deckhead above the tilting kettle.
|
|
Recommendation:
Close the hole.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Portside Beverage Station
|
|
Violation:
The deck under the coffee machine was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Beverage Stations
|
|
Violation:
There was no coving along the deck/deck coaming junctures.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Center Grand Buffet Salad Bar
|
|
Violation:
The deck was rough and difficult to clean.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Coffee Shop
|
|
Violation:
There was no coving along the deck/bulkhead juncture under the coffee machine.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Entrance Doors
|
|
Violation:
The plate covers for the locks were missing, creating an open void.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Solar Bar Starboard
|
|
Violation:
There was an unsealed opening between the bulkhead and the underside of the ice bin counter leading to a void space.
|
|
Recommendation:
Seal the opening.
|
|
|
Item No.:
33
|
|
Site:
Bar-Solar Bar Port
|
|
Violation:
There was an unsealed opening between the bulkhead and the underside of the counter beneath the FSS terminal.
|
|
Recommendation:
Seal the opening.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Portside Beverage Station
|
|
Violation:
There was a leak at the drain line for the coffee machine.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Buffet Pantry
|
|
Violation:
There was a leak at the drain line of the handwash sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Fish Preparation
|
|
Violation:
There was condensate dripping from the pipes above the entrance door.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the left combination oven.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pastry
|
|
Violation:
There were several small bugs on top of the induction unit and on the bulkhead.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Ventilation-Fan Room 5-10
|
|
Violation:
The air handling unit condensate drain pan and collection system were not accessible for inspection. The front panel can not be removed from this unit. Per staff, cutting a hole in this unit would not work as with other units. For this particular unit the coil takes up the entire panel space, so if a hole was cut in the panel, the only thing to see would be the coil. Per staff, there are two or three more units like this on the vessel.
|
|
Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
|
|