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Item No.:
03
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Site:
Potable Water-Bunkering Log
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Violation:
On 5 November 2017, the bunkering chart recorder registered a pH value of 8.6 from 11:45 to 3 pm. Calibration was conducted at 1:45 pm, however no notes were noted on the chart recorder reguarding the calibration value or the halogen and pH value levels.
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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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Item No.:
03
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Site:
Potable Water-Production Log
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Violation:
On 21 January 2017, the potable water production log registered halogen levels between 1.7 and 1.5 ppm from 8 am to 10 am. There was no notation on the chart recorder explaining why the potable water halogen level was below the minimum of 2.0 ppm consistently for two hours.
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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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Item No.:
06
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Site:
Potable Water-Onboard E. coli Test
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Violation:
The onboard random E. coli test results were not registered in the log from 28 October 2017 to 4 December 2017.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
06
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Site:
Potable Water-Bunkering Log
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Violation:
On 5 November 2017, the bunkering chart recorder registered a pH value of 8.6 from 11:45 am to 3:00 pm. Calibration was conducted at 1:45 pm, however no notes were entered on the chart recorder regarding the calibration value or the halogen and pH value levels.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Backflow Device Log
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Violation:
Nine potable water tanks had backflow devices on their test cocks, however they were not listed in the backflow log for maintenance.
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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.:
13
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Site:
Buffet-Juice Station
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Violation:
The time control plan stated items in this area were to be discarded at 9:00 am. The inspector was in the area at 9:06 am. Cardboard cartons of milk and dishes of yogurt parfait and muesli were still on the line for service. No crew members were in this area at the time.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 2 Room Service
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Violation:
One pan of ready-to-eat hot dogs in an undercounter refrigerator did not have a 7-day discard label. This was immediately corrected.
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Recommendation:
Ensure 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 must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (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-Juice Station
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Violation:
The time control plan stated items in this area were to be discarded at 9:00 am. The inspector was in the area at 9:06 am. Approximately ten cardboard cartons of milk and ten dishes of yogurt parfait and muesli were still on the line for service. No crew members were in this area at the time.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 3 Forward Walk In Refrigerator
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Violation:
Smoked trout, which staff stated had a consumer advisory, was stored above onions and other produce. This was immediately corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Water was dripping from the technical compartment above the middle soup kettle onto the top of the soup kettle. The source of the water was undetermined. No condensate had collected on the deckhead. The food inside the kettle was immediately discarded and the kettle was placed out of order.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
The final rinse gauge on the dish wash was not in working order. The gauge was reported out of order on December 15. The machine reached appropriate temperatures.
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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.:
23
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Site:
Dining Room-Pinnacle Grill
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Violation:
A special lunch was set up in this area on the day of the inspection. Several trolleys were stored on carpet. When the inspector entered the area, there were several soiled dishes on one of the trolleys and a waiter was scraping food scrapes from plates onto another plate.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
27
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Site:
Housekeeping-Pantry Ice Machines
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Violation:
The ice machines in the pantries on decks 6, 7, and 8, had a rack that sits directly over the water tray and under the evaporator. These trays had a yellow residue on the areas that the water directly fell on. The inspector could wipe off the residue using an alcohol pad.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Housekeeping-Pantry 8501
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Violation:
The ice machine's drain line was dripping water that pooled on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Electrical Locker 3.2.04
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Violation:
Water had pooled on the deck. The source of the water could not be determined.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Dry Store #28
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Violation:
The decks in the back corner of the dry storeroom were soiled. This was cleaned immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Pinnacle Grill
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Violation:
A special lunch was set up in this area on the day of the inspection. Several trolleys were stored on carpet. When the inspector entered the area, there were several soiled dishes on one of the trolleys and a waiter was scraping food scrapes from plates onto another plate.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Water was dripping from the technical compartment above the middle soup kettle onto the top of the soup kettle. The source of the water was undetermined. No condensate had collected on the deckhead. The food inside the kettle was immediately discarded and the kettle was placed out of order.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Housekeeping-Pantry 8501
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Violation:
The ice machines drain line was very wet with an excessive amount of water condensation causing water to drip and pooling onto the deck.
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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:
Buffet-Officers' Mess
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Violation:
Condensate had collected on the underside of the sneeze shield. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Glass Wash
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Violation:
Condensate was dripping onto the clean side of the glass wash. The machine was in active use at the time, but no dishes were impacted by the dripping condensate. This was immediately corrected.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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