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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The vessel was using total chlorine reagent to measure the free residual halogen reading during water bunkering operations. The halogen analyzer and the ship's manual test measured a reading of 3.2 ppm. When tested with the inspector's instrument with a free halogen reagent, the measurement was 0.22 ppm. The ship's personnel then ran the test using a free halogen reagent and confirmed the inspector's results.
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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. Ensure the proper halogen reagent powder pillow is used for the bunkering tests.
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Item No.:
07
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Site:
Potable Water-
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Violation:
The records indicated that repair work and pipe sections were replaced on the potable water distribution system. There was no indication that the new section of pipe was cleaned, disinfected and flushed with potable water before being placed in service.
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Recommendation:
Ensure that potable water tanks and any parts of the potable water distribution system are cleaned, disinfected, and flushed with potable water:
(1) Before being placed in service; and (2) Before returning to operation after repair, replacement; or (3) Being subjected to any contamination, including entry into a potable water tank.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices protecting the potable water supply to the steam generators in the spa were not listed in the cross-connection control program.
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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.
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Item No.:
08
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Site:
Potable Water-Tanks
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Violation:
The records for the potable water tanks indicated that an epoxy coating was applied to some tanks. The records did not indicate that the manufacturer's recommendations were followed for applying, drying and curing the epoxy.
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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 documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
16
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Site:
Galley-Nick & Nora
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Violation:
The time as a public health control plan stated that room 103-01a and freezer #008 were on time control. Per staff, these units were on temperature control.
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Recommendation:
Ensure the time as a public health control plan reflects the service in these areas.
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Item No.:
20
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Site:
Buffet-Deli Station
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Violation:
There was Sikaflex sealant on the food contact surface of the slicer. This sealant was not approved for food contact surfaces. This was corrected.
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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.
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Item No.:
20
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Site:
Food Service General-Ovens and Fryers
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Violation:
There were slotted fasteners inside the ovens and the fryers.
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Recommendation:
Replace the slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Other-Pizzeria
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Violation:
There were holes inside the technical compartment under the utility sink.
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Recommendation:
Close the holes.
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Item No.:
21
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Site:
Other-Nick & Nora Service Area
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Violation:
There was a large opening around the pipe penetration inside technical compartment #4811.103.108D under the deep fryer.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Buffet-Mid-ship Center Beverage Station
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Violation:
There was an opening in the back of the technical compartment under the juice station.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Buffet-Mid-ship Starboard Beverage Station
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Violation:
There was a raw, exposed wooden block inside the technical compartment.
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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.:
22
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Site:
Galley-Warewash
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Violation:
Four of seven rinse nozzles were clogged on the dishwash machine. This was corrected.
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Recommendation:
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:
Galley-Warewash
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Violation:
Six of ten rinse nozzles were clogged on the starboard dishwash machine. This was corrected.
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Recommendation:
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:
Galley-Potwash
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Violation:
Nine of twelve rinse nozzles were clogged on the potwash machine. This was corrected.
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Recommendation:
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:
Pantry-Frankie and Johnny's
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Violation:
The hood type dishwash machine did not have a data plate.
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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.:
23
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Site:
Galley-Warewash
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Violation:
There was a soapy residue inside the glasswash machine at the completion of the cycle.
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Recommendation:
Ensure that washed utensils and equipment are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water by using one of the following procedures: (1) Use of a distinct, separate water rinse after washing and before sanitizing if using a 3-compartment sink, alternative manual warewashing equipment equivalent to a 3-compartment sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (2) If using a warewashing machine that does not recycle the sanitizing solution, or alternative manual warewashing equipment such as sprayers, use of a non-distinct water rinse that is integrated in the application of the sanitizing solution, and wasted immediately after each application; or (3) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a non-distinct water rinse that is integrated in the application of the sanitizing solution.
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Item No.:
26
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Site:
Other-Dining Room Deck 2
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Violation:
There were a few soiled coffee pots stored as clean at the waiter station just outside of the pantry.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Mid-ship Center Beverage Station
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Violation:
The water nozzle on the juice machine was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Food Service General-Ice Machines
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Violation:
Per staff, the inside of the ice machines were cleaned with a chemical and rinsed with water. Per the manufacturer's instructions, the ice machines were required to be washed, rinsed and sanitized.
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Recommendation:
Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
There was an oily substance on the clean storage racks. Clean items were stored on the rack.
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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:
Pantry-Dining Room Pantry Deck 2
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Violation:
There was a cloth, a green scouring pad and a grill for the coffee drain inside the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Deli Station
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Violation:
The deck inside the technical compartment for the hot holding unit was cracked.
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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-Rotisserie
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Violation:
The deck inside the technical compartment for the hot holding unit was cracked.
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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-Mid-ship Starboard Waiter Stations
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Violation:
The deck/counter junctures 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.:
33
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Site:
Buffet-Entrance to Warewash
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Violation:
There were openings inside the locking pin insert for the entrance door to the warewash room.
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Recommendation:
Close the openings.
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Item No.:
33
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Site:
Bar-Technical Spaces
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Violation:
There were several technical spaces in the bars where the steel deck/bulkhead juncture was 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-Warewash
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Violation:
There was a leak under 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.:
39
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Site:
Galley-Potwash
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Violation:
There were several flies on the clean storage racks. Clean items were stored on the rack.
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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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