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Item No.:
21
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Two lower technical space covers beside 2nd and 4th tilting kettles were loose creating a difficult to clean space. These were repaired while the inspection team was in the area.
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Recommendation:
Ensure nonfood 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.
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Item No.:
37
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Site:
Galley-Deck 3 - Galley Hot Line
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Violation:
The bain marie was boiling, but had no food in the unit. Steam was escaping between the two far left pans. Condensate was collecting on the overshelf and dripping back onto the unit.
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Recommendation:
Ensure exhaust ventilation hood systems in food areas prevent condensation from draining or dripping onto food equipment.
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Item No.:
39
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Site:
Buffet-Deck 3 - Crew Mess
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Violation:
One fruit fly was seen in the beverage counter area.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas.
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Item No.:
33
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Site:
Provisions-Deck 3 - Dry Stores
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Violation:
Deck was soiled in front right corner behind the foot pad of the adjacent shelf.
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Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
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Item No.:
20
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Site:
Preparation Room-Deck 3 - Potato Prep
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Violation:
The left potato peeler door gasket was loose creating a difficult to clean area. The seam was cleaned and resealed while the inspection team was in the area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines,
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Item No.:
26
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Site:
Preparation Room-Deck 3 - Potato Prep
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Violation:
Old food soil was noted in the seam described above. As mentioned, it was cleaned during the inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
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Site:
Bar-Deck 9 - Musical Cafe
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Violation:
One fruit fly was noted in the closed front bar counter area.
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Recommendation:
Effectively control the presence of insects in food areas.
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Item No.:
24
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Site:
Bar-Deck10 - Pool Bar Pantry
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Violation:
The final rinse was not working in a canopy single-tank dishwasher that had been used to wash departing passenger glasses several hours before. Direct thermocouple glass surface temperature measurements were 144F and 150F during the final rinse cycle. The 180F maximum registering irreversible label applied to the final rinse manifold did not change colors during a third test. The machine's digital gauge showed the wash temperature, as verified by the first two thermocouple measurement, to be above 160F. In each test, this installed gauge showed <155F during the final rinse cycle. The repair team found an electrical fuse had blown in the booster heater system for the final rinse. The machine was repaired.
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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 less than: (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.:
22
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Site:
Galley-Deck10 - Dishwashing
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Violation:
During the inspection of this area, large buffet plates were being placed into plate racks in a manner that prevented full exposure of the plate surface to each part of the dishwashing cycle. This flight-type conveyor belt normally has plates placed directly into the fingered belt. These racks were immediately rewashed using the correct loading procedure.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
28
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Site:
Galley-Deck10 - Clean Utensil Storage
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Violation:
Clean stainless steel syrup dispensers were stored closed with water standing in the bottom of the dispensers. All of these dispensers were rewashed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross connection control log listed two reduced pressure backflow assemblies in the Deck 3 Wine Storeroom: one portside and one starboard. Upon inspection, it was determined the starboard backflow device was actually in Dry Provision 3253.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Distillate Water Striping
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Violation:
The distillate water line from the evaporator heading to the boiler feed tank (M2 Hot Well Tank) was not striped up to the air gap blue/gray/blue to indicate distillate.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Production Chlorination Station
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Violation:
A flexible hose was connected a potable water supply line to the right of the chlorine and acid drums used for halogen and pH dosing on the production line. The hose was long enough to reach each drum, and there was no backflow prevention device installed on the potable water line.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
According to the chart recorder at the bunker dosing station, bunkering commenced at 08:55 am on the morning of the inspection. The initial shoreside pH value was measured at 8.6 and recorded. The pH values on the chart recorder were below 7.8 until 10:00 am when the values increased to about 8.5.
The inspector arrived in the area with the inspection team at 10:30 am. The digital analyzer read 8.80 for pH at this time. Staff stated that the water flow decreased at 10:00 am, so manual chlorine and pH readings were taken and written on the log. The written pH values on the log were below 7.8 for pH. These measurements were taken with a pH pen. The inspector took multiple pH readings with a water test kit and all the values were >8.40.
The crew member took a reading with the pH pen and had a value of 7.6. However, when the calibration of the pH pen was checked with a pH 7.0 buffer solution the value was 7.44 when the proper value was supposed to be 6.86 +/- 0.1, according to the instruction manual for the pen. The crew brought down two additional water test kits to check the pH and the values were all >8.40 during multiple checks.
Potable water tank 8 and 10 were being filled so the inspection team took samples from each tank with a water test kit. At potable water tank 8, crew measured a >8.40 pH values and the inspector measured a 8.00 pH value. At potable water tank 10, crew measured a 8.13 pH values and the inspector measured a 8.12 pH value. The staff said the tanks had been pretty empty prior to bunkering.
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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.
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