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Item No.:
10
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Site:
Recreational Water Facilities-Charts
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Violation:
The 21 July charts for several RWFs had zero halogen levels for several hours. Staff stated that on that sea day those RWFs were in sea-to-sea mode when the charts showed zero halogen levels. However, this explanation was not documented.
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Recommendation:
Document on the charts when the RWF is in sea-to-sea mode.
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Item No.:
16
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Site:
Galley-Service Pantry (Deck 2 Port and Starboard)
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Violation:
The time control plans for the two service pantries were not located in the area. Only the main galley hot and cold galley time control plans were posted.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used.
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Item No.:
19
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Site:
Buffet-Petty Officer Mess
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Violation:
The upper sneeze guards were not effective in protecting against contamination of the food items. One plate of cut vegetables was out for crew self service in the upper display shelf.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
The upper sneeze guards were not effective in protecting against contamination of the food items. Two plates of sliced bread and 2 plates of apples were out for crew self service in the upper display shelf.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-Dairy
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Violation:
Condensation dripped from deckhead panel seams onto a box of horseradish dressing, plastic bags of French dressing, and a box of Roquefort cheese. Condensate soaked through the box of horseradish dressing and cheese, and dripped directly onto the bags of French dressing.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Dry Store B1-42
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Violation:
Inside the gift shop section, a box of whiskey bottles was stored on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-
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Violation:
A container of apples had the distributer's sticker attached to each apple.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
19
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Site:
Other-Cherry on Top
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Violation:
The bottom row of the candy display had six serving scoops that touched the deck when hanging from their plastic springs. This was corrected.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Pantry-Deck 5 Aft
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Violation:
The upper compartment of the ice machine had two slotted fasteners next to the left cuber panel. Also, both cuber panels had signs of corrosion. Staff had work orders for both issues.
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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. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
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Item No.:
20
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Site:
Room Service-
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Violation:
On the bulk half-and-half machine, the length of the dispensing tube was greater than 3 cm (1.2 inches).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Galley-Service Pantry
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Violation:
On bulk milk machine #70, the length of the dispensing tube was greater than 3 cm (1.2 inches).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Buffet Preparation
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Violation:
Below the slicer, the undercounter refrigerator doors had gaps along the lower edge where the door met the unit.
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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.
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Item No.:
21
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Site:
Galley-Service Pantry (Deck 2 Port and Starboard)
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Violation:
The ice machine water lines were resting on the ledge at the back of the machine.
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Recommendation:
Elevate the water lines above the ledge.
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Item No.:
21
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Site:
Other-Bonsai Sushi
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Violation:
The underside of the back counter between the stainless steel preparation area and the upright refrigerator was in poor condition. Pieces of marble were loose and the top and bottom marble pieces were secured together with soft silicone. At the stainless steel preparation area, the counter top was not secured to the base and excess soft silicone was used to fill the gap. This silicone was sticky when touched.
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Recommendation:
Ensure 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure 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:
Pantry-Deck 5 Aft
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Violation:
Water was pooled on the bottom panel of the ice machine technical compartment.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Galley-Appetizer Pantry
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Violation:
Below the long preparation counter, the undercounter refrigerator doors had gaps along the lower edge where the door met the unit.
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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.
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Item No.:
22
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Site:
Pantry-Serenity
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Violation:
The hood-type warewasher was not reaching minimum temperatures for the wash and final rinse cycles. The temperature for the wash cycle was 138-142F and for the final rinse was 154-159F. The machine was run six times and the gauge for the wash tank was around 140F without moving and the final rinse gauge was 160-170F. The machine was placed out of service. Upon service, staff stated that the machine spraying arm was not working correctly.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
On the portside flight-type dishwash machine, the rinse temperature gauge label was worn and faded.
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Recommendation:
Replace the rinse temperature gauge label.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
When looking into the portside flight-type dishwash machine from the clean end, the fourth from the right upper final rinse sanitizing nozzle produced a single stream of water. A crew member removed the spray arm and cleaned out all nozzles. This corrected the issue.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The three-compartment sink sanitizing compartment temperature gauge read 195F while manual temperatures obtained by the inspector and crew members were 175F. A work order dated 11 May was shown for repairs to the gauge. Staff explained it would take a minimum of six months to receive the new parts.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The three-compartment sink sanitizing compartment temperature gauge read 195F while manual temperatures obtained by the inspector and crew members were 178-179F.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
At the entrance to the conveyor potwash machine, excess water built up in the strainer compartment. Water which could not drain through the small pipe poured from the strainer compartment and pooled on the deck below.
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Recommendation:
Install a larger or an additional drain line to allow more water to drain from the strainer compartment.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The three-compartment sink sanitizing compartment temperature gauge read 210F while manual temperatures obtained by the inspector and crew members were 194-195F.
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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.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The electric fan coil above the dryer compartment was soiled with dust while the machine was in operation.
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Recommendation:
Clean the electrical fan coil as often as necessary to prevent an accumulation of dust from falling onto cleaned and sanitized utensils.
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Item No.:
24
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Site:
Pantry-Serenity
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Violation:
The hood-type warewasher was not reaching minimum temperatures for the wash and final rinse cycles. The temperature for the final rinse was 154-159F. The machine was run six times and the gauge for the final rinse gauge was 160-170F. The machine was placed out of service. Upon service, staff stated that the machine spraying arm was not working correctly.
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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.
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Item No.:
29
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Site:
Pantry-Housekeeping Pantries
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Violation:
The handwashing stations were partially blocked by bulkhead-mounted telephones that protruded from the bulkheads to the front of the sinks.
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Recommendation:
Ensure 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:
Galley-Center Galley
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Violation:
Near the counter-mounted can opener, deck tile grout was missing where the deck tiles met the deck sink. When the deck sink cover was stepped on, water pooled in the missing grout.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
At the entrance to the conveyor potwash machine, excess water built up in the strainer compartment and pooled on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Preparation Room-Fish Freezer
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Violation:
Condensation dripped from deckhead panel seams onto the deck. Condensation also formed on the sprinkler head near the evaporative condenser. A tray had been placed on the top shelf above fish products to capture dripping condensate, and upon inspection the tray was dry.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Provisions-Dairy
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Violation:
Condensation dripped from many deckhead panel seams onto the deck, as well as onto a box of horseradish dressing, plastic bags of French dressing, and a box of Roquefort cheese. A Refrigeration Officer explained the brine lines above the deckhead panels had old insulation, resulting in condensation forming around the pipes and dripping. A contractor was scheduled to board the ship at the beginning of August to repair the insulation.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Blast Chiller
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Violation:
Condensation dripped from the technical compartment onto the front of the blast chiller. The brine lines in the technical compartment had old insulation, resulting in condensation forming around the pipes and dripping.
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Recommendation:
Ensure 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.
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Item No.:
37
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Site:
Galley-Outside Dishwash Area
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Violation:
Condensation dripped onto the deck from the two deckhead air supply vents.
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Recommendation:
Ensure 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.
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Item No.:
38
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Site:
Galley-Service Pantry (Deck 3 Port and Starboard)
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Violation:
The espresso machines were posted out of service and had not been used for nearly one year.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
42
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Site:
Children Area-Diaper-changing Facility
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Violation:
The sign advising handwashing after diaper changing was not specific to advising handwashing after each diaper change. The sign was also at the height of adult knees. A few hours later, staff showed new signs to be placed in the area.
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Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change.
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