|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunker Chlorination
|
|
Violation:
During active bunkering of potable water, the free residual chlorine displayed on the analyzer/controller was 2.45 - 2.54 ppm. The manual chlorine concentrations measured by the inspector's test kit was 1.26 ppm and 1.43 ppm. The ship's staff were initially taking manual tests using the high chlorine setting (CL 10) with high range reagent tablets. After the inspector pointed out this issue, the staff found a box of low range DPD-1 tablets to match their CL 6 setting and their first test reached 1.75 ppm. As both the inspector and ship were using the same test kit, a final test was made using the exact same water sample in both machines and the result was 1.13 ppm chlorine in the inspector's kit and 1.19 ppm in the ship's kit. The chlorine analyzer was calibrated and samples were collected by the ship and the inspector from potable water tanks 7A port and 7A starboard. The results were 0.41 ppm and 0.44 ppm respectively. After initial calibration of the analyzer, both kits were again used to analyze a single sample of water and the result for each was 3.17 ppm free residual chlorine.
|
|
Recommendation:
Continuously halogenate potable water 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 and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Staircase 32 Crew Launderette (Deck 2)
|
|
Violation:
The sink was supplied with potable water and the secondary hose tap on the faucet was a threaded connection and no backflow prevention device was installed on the water supply pipes. In addition there were two deckwash taps located on the lower bulkhead and the right side tap was fitted with an extension with threads for a hose connection, but there was no backflow prevention device connected at the hose-bib or on the main supply pipe.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Crew Launderette #30384 (Deck 3)
|
|
Violation:
The threaded faucet tap for the sink was not fitted with a backflow prevention device. The device installed on the connected line was only for the washing machines.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
13
|
|
Site:
Galley-Italian Restaurant - Dishwash
|
|
Violation:
The dishwash area supervisor was unable to verify the final sanitizing rinse temperature gauge. It was later determined that one of the display codes may have been the final sanitizing rinse.
|
|
Recommendation:
Ensure the supervisor or person in charge of the dishwash area is knowledgeable in the operation and machine gauges.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cagney's Steakhouse
|
|
Violation:
A small container of short ribs stored in an undercounter refrigerator had an internal food temperature of 45F. This food was immediately discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The serving utensil handles were in contact with mixed lettuce, salad, and cut pineapple placed out for crew self service. The area was in operation during the inspection.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
20
|
|
Site:
Room Service-Deck 4
|
|
Violation:
The ice cuber deflector panel had the manufacturer's sticker attached to the front and to the side.
|
|
Recommendation:
Remove the sticker from the deflector panel.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
A slotted fastener was installed in front of the ice thickness sensor. This was considered a food contact area. This was observed in most ice machines in the main galley, as well as in the Bell Box.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
Slotted fasteners were in the food contact area of the two potato peelers.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The lower section of the door for walk-in refrigerator #58411 was misaligned, causing a gap between the door and the unit.
|
|
Recommendation:
Ensure 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-Potwash Machine
|
|
Violation:
The wash tank was soiled with food debris. The machine was in operation during the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Machine
|
|
Violation:
Inside the dryer compartment of the dishwash machine, the electrical fan coil was heavily soiled with dust. Staff stated the area was cleaned every 15 days. The machine was in use during the inspection.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths 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; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe - Potwash
|
|
Violation:
When the final rinse of the potwash was activated, it was uncertain if the cycle was long enough. This was further evaluated by opening the door during the final rinse cycle. The sanitizing arm was not spinning and water was not seen coming from the nozzles indicating there was an issue with the final rinse cycle.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe - Dishwash
|
|
Violation:
During the evaluation of the dishwasher, an alarm on the display screen indicated the pumped auxiliary rinse temperature was low. The technician reported the auxiliary rinse pipe was clogged. The machine was placed out of service and technicians were directed to repair the machine.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Italian Restaurant - Dishwash
|
|
Violation:
The display screen was written in German and it was unclear which display code was for the final sanitizing rinse manifold temperature. The dishwash area supervisor was unable to verify the final sanitizing rinse temperature gauge.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Cagney's Steakhouse - Dishwash
|
|
Violation:
The in-use final sanitizing rinse spray was not working when the machine was first evaluated. Five dishwash racks were run through the machine and all did not activate the final rinse spray. The technician fixed the activator for the final rinse spray, and water was observed spraying correctly from the final rinse spray nozzles.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
23
|
|
Site:
Galley-Italian Restaurant - Dishwash
|
|
Violation:
The temperature of the in-use flight-type dishwash machine wash tank was 145F. The minimum required temperature was 160F according to the manufacturer's data plate.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Garden Cafe - Dishwash
|
|
Violation:
The final rinse temperature of the in-use flight-type dishwasher was unable to reach 160F at the plate surface and/or 180F at the final rinse sanitizing arm. This was verified by thermolabels placed on the upper final rinse sanitizing arm, the ship's thermocouple, and thermometers. Temperatures at the plate surface measured between 140F and 157F using both thermometers. During the evaluation of the dishwasher, an alarm on the display screen indicated the pumped auxiliary rinse temperature was low. The technician reported the auxiliary rinse pipe was clogged. The machine was placed out of service and technicians were directed to repair the machine.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Galley-Garden Cafe - Potwash
|
|
Violation:
The final rinse temperature of the in-use hood-type potwash machine was unable to reach 160F at the plate surface and/or 180F at the final rinse sanitizing arm. This was verified by placing thermolabels on the upper final rinse sanitizing arm and the inspector's thermocouple in the machine. When the final rinse was activated, it was uncertain if the cycle was long enough. This was further evaluated by opening the door during the final rinse cycle. The sanitizing arm was not spinning and water was not seen coming from the nozzles indicating there was an issue with the final rinse cycle.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Two clean bowls out for passenger self service were soiled with food debris. These were immediately sent to be rewashed.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 4 Midship Pantry
|
|
Violation:
The handwash sink water temperature measured 129F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Bar-Outdoor Bar
|
|
Violation:
The soap dispenser was not working at the handwashing station. This was corrected.
|
|
Recommendation:
Keep handwashing facilities in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Cafe - Hot Galley
|
|
Violation:
Water was dripping from the deckhead onto the deck near the flat top grill. Staff reported this issue was due to condensate forming above the deckhead from the mixing of hot and cold air. When the deckhead technical hatch was opened, a pool of water spilled out. No food or clean equipment was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
The plastic coating was peeling on the warming light bulb. No food was placed below the bulb on the carving station at the time. The bulb was replaced. A similar finding was noted in the previous inspection.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Crossings and Palace Dining Rooms
|
|
Violation:
The light intensity could not be raised to at least 220 lux on all waiter station counter surfaces. It appeared some of the lights needed to be angled towards the counters.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Great Outdoors
|
|
Violation:
The light intensity was less than 110 lux behind the combination oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
39
|
|
Site:
Galley-Great Outdoors
|
|
Violation:
One live fruit fly was observed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Great Outdoors
|
|
Violation:
Three live houseflies were observed in the hot area behind the buffet line. This food outlet was located outdoors.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Garden Cafe - Dishwash Machine
|
|
Violation:
One live house fly was observed in the dishwash area. The area was in operation during the inspection.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Two live house flies were observed behind the buffet. The area was in operation during the inspection.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The rat guards for the mooring lines were plastic garbage can lids with a cut through the center. These were not effective in that there was a large gap on the underside of each mooring line, which allowed easy access for rodents.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Follow-up Inspections
|
|
Violation:
On 8 June a pest sighting of ants in cabin 65 was treated and recorded, but no follow-up was made. The pest sighting log did include a field for treatment, but did not include a field for follow-up inspections.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Other-Crew Toilet - Deck 3 Corridor
|
|
Violation:
The crew toilet near the deck 3 engine office had no paper towels in the dispenser. Staff corrected this during the inspection.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-5 Year Old's Toilet Room
|
|
Violation:
The handwash sink water temperature measured over 120F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|