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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program listed a Hobart backflow prevention device installed on the glasswash machine. The machine was a Hobart machine and the backflow prevention was an air gap on the drain line.
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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-Fresh Water Tank 3 Center
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Violation:
The records from June 12, 2009 did not indicate that the manufacturer's recommendations for applying and drying were followed for the epoxy coating that was used to coat the tank.
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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 documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
17
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Site:
Galley-Buffet Pantry
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Violation:
There were individual milk cartons and yogurts inside the blast chiller. These items were not recorded on the cooling log. Per staff, these items were placed inside the unit within the past 10 minutes. This was corrected.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Bar-Liner Aft Bar
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Violation:
Food and food equipment were stored in an unfinished room with exposed lagging and unfinished deckhead. The storage room was marked "Locker".
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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-Wine Cellar
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Violation:
The lid for the ice machine was opened. This was corrected.
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Recommendation:
Ensure the lid is closed when not in use.
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Item No.:
19
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Site:
Galley-Wine Cellar
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Violation:
There were 2 boxes of non-food items stored on top of soda cans.
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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.:
20
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Site:
Buffet-Grand Buffet Line
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Violation:
The edges of the cutting boards at the carving stations were nicked.
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Recommendation:
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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
There was food debris inside the sanitize compartment of the three compartment sink.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The final rinse curtain inside the potwash 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.:
22
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Site:
Galley-Warewash
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Violation:
The final rinse curtain inside the glasswash 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.:
24
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Site:
Galley-Potwash
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Violation:
The temperature of the sanitize compartment at the three compartment sink was 162 F. This was corrected. This area was not in use at the time of inspection.
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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.
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Item No.:
26
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Site:
Galley-Black Pearl Line
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Violation:
The fryer basket and the fryer were 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.:
27
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Site:
Galley-Black Pearl Line
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Violation:
The technical compartment for the undercounter refrigerator was soiled.
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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-
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Violation:
The underside of the deep fat fryer had a small accumulation of grease, food debris and dust. The affected area was immediately cleaned and sanitized.
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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-Buffet Pantry
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Violation:
The non-food contact surface of the slicer was soiled.
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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.:
28
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Site:
Food Service General-Ice Machines
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Violation:
Per staff, the ice making components of the ice machine were cleaned with a chemical and rinsed with water. The manufacturer's instructions stated to call the service company to clean the ice machine. Staff will contact the manufacturer to determine the cleaning and sanitizing procedures.
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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.:
33
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Site:
Galley-Pizzeria
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Violation:
There was an opening inside the locking pin insert for the door at the entrance to the galley.
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Recommendation:
Close the opening.
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Item No.:
33
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Site:
Galley-Deli Pantry
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Violation:
There was an opening inside the locking pin insert for the walk-in cooler door.
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Recommendation:
Close the opening.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was recessed and missing deck grout around the scupper in front of the tilting kettles.
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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-Hot Galley
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Violation:
The bulkhead profile strip at the entrance between the hot galley and the black pearl service line was loose.
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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-Steam Kettles
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Violation:
The three steam kettles used in the crew galley had water leaking from the technical spaces where the controls are located.
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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-Beverage Self Service Line
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Violation:
A pressure tank located in the technical space below the self service beverage station had a leak.
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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:
Buffet-Starboard Forward Beverage Station
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Violation:
The drain under the ice/water dispenser was clogged.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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