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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water tanks 3 port and 3 starboard were not labeled with the words "Potable Water" in 13 mm (0.5 inch).
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Recommendation:
Ensure that potable water tanks are identified with a number and the words "POTABLE WATER" in letters 13 mm (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The cross connection control program listed a backflow preventer for the x-ray developer station. The x-ray developer station has been removed, along with the backflow preventer. According to the medical staff, the x-ray developer was removed when the ship started using digital x-rays approximately a year or two previously.
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Recommendation:
Remove the backflow preventer for the x-ray from the cross-connection control list.
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Item No.:
08
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Site:
Potable Water-Photo Lab
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Violation:
A hose with a nozzle (valve) was attached to the sink facet. The sink did not have a backflow preventer installed. According to the cross-connection control list, a backflow prevention device was installed at the sink. The cross-connection control list was last updated in 2009.
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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.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The showers in the spa have hoses that can reach the deck drains. According to the engineer, there is a single backflow prevention device for all potable water fixtures (including sinks and drinking fountains) in the spa area. The backflow device could not be located for inspection.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
Ensure that the drinking water fountains are protected from backflow/back-siphonage from the showers and sinks.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The vessel was using discard dates that did not coincide with the cook dates of the foods. This occured when the cooling end times for the foods extended in to the next day after cooking. The date of preparation on the discard labels for those foods was the date when cooling ended. This resulted in an 8-day discard instead of 7-day. None of the foods in the refrigeration units were past the 7-day discard requirement.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Windjammer
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Violation:
There were 3-sets of time control plans that covered the Windjammer Galley and Windjammer Buffet. The plans had various revision dates and did not match each other. The plan that was said to be the plan for the lunch service that was occuring at the time of the inspection did not have the most current revision date. While most of the other plans were posted on the bulkhead this plan had to be printed from the computer.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request. Ensure that only the most current and accurate time-control plan is used. Discard all older plans.
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Item No.:
16
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Site:
Buffet-Windjammer
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Violation:
One of the posted time control plans stated that foods in hot hold units in the galley were on temperature control and foods in hot hold units under the service line were on time control. The plan went on to state that foods in hot hold units could be cooled following the cooling procedures used on the vessel. The plan did not make it clear that this only applied to foods in temperature controlled hot hold units in the galley. The chef did state that the cooling of foods was only for those on temperature control.
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Recommendation:
Ensure the time control plan specifies that only food on temperature control can be cooled.
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Item No.:
16
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Site:
Galley-
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Violation:
There were no 7-day discard labels on the potentially hazardous foods in the pastry trolley. Earlier in the day there was a 7-day discard label for this trolley when it was in the pastry area.
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Recommendation:
Ensure that the 7-day discard labels are maintained with the potentially hazardous food until such time the food is placed out for service, placed out for service on time as a public health control, or the food is discarded.
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Item No.:
18
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Site:
Preparation Room-Fish
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Violation:
Raw seafood was stored over cooked ready-to-eat seafood in the reach-in refrigeration unit. This was corrected.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-General
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Violation:
Side shields were not provided where crew lined up within one meter of the foods on display.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
There were several locations where foods were out for display and serving utensils were not placed at each serving container. This was noted at 4 stations and 10 serving containers.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Windjammer
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Violation:
At several locations plates and serving utensils were placed forward of the sneeze shield. This was corrected.
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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:
Buffet-Windjammer Soft-serve Ice Cream Station
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Violation:
There was a large container of ice cream cones that were not under a sneeze shield and had no other protection from potential contamination.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
21
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Site:
Galley-
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Violation:
The large "Temperature Control" signs on the hot and cold holding units were peeling, especially along the corners, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-
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Violation:
The buffet serving containers were damaged, especially at the outside bottom corners.
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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:
Food Service General-
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Violation:
There were gaps around the grill drip pan pipes, making cleaning difficult.
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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. Ensure that gaps and void spaces are sealed to facilitate proper cleaning and eliminate harborage for pests.
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Item No.:
21
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Site:
Galley-
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Violation:
The end caps were missing at the side profile strips on the right grill. This resulted in open channels that made cleaning difficult.
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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.
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Item No.:
21
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Site:
Preparation Room-Fish
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Violation:
The cover for the buffalo chopper was severely damaged, making cleaning difficult.
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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.:
22
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Site:
Galley-
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Violation:
The final rinse thermometer at the warewash unit registered greater than 212F (the boiling point of water), but there was no steam coming from the spray nozzles.
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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-
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Violation:
There were 3 curtains missing from the warewash unit.
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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.:
26
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Site:
Galley-Deck 4 Cold Pantry
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Violation:
The previously cleaned slicer was soiled with food residue.
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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.:
30
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Site:
Galley-Deck 4 Pastry Service Area
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Violation:
There was no waste receptacle at the handwash station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
There was no "wash hands often" sign 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:
Dining Room-Deck 4
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Violation:
The bulkhead covering was peeling or gouged at several of the waiter stations and table linen storage areas. There was a loose stainless steel panel on the bulkhead near the waiter station at the port entrance to the galley.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The grout was recessed in small sections throughout the food areas.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 6 Portofino
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Violation:
There was condensate dripping on the deck from the deckhead on the soiled end of the dishwash unit. The warewash units in this area were not in operation and were not a factor in this condensate formation. According to the engineer, this condensate was coming from refrigeration lines above the deckhead.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Evaluate refrigeration lines to determine if there is a leak, or if insulation is needed.
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