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Item No.:
*
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
The reduced pressure assembly (RPZ) backflow prevention device installed on the evaporator line going overboard was listed on the cross connection control list as a one inch device. Upon visual inspection, the inspector noted that this device was actually a 1 1/4inch device. Staff stated that they will update the list to reflect this accurately.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Plan
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Violation:
A backflow device installed on the reverse osmosis (RO) system was not listed on the cross connection control list. The device along with the RO system had been installed approximately one year prior so the device was also due for an inspection. This was also not documented. Staff stated that this would be corrected as soon as possible.
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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. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Maintenance/repair was done on potable water tank labeled 2P on 5 June 2017 and no measurement of halogen residual was recorded before placing back into service. The other tanks with which maintenance was conducted had documentation to show that the residual was below 5 parts per million before returning to service but this information was missing on tank 2P. Staff stated that this was done and verified but an error was made in recording it.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Galley-Veranda Dishwash Area
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Violation:
The wash sink spray hose did not have a backflow device installed. Furthermore, the hose spray nozzle was resting inside the wash basin. Staff installed a backflow device during the inspection. The inspector also talked to staff about replacing the spring that keeps the hose above the flood rim level of the sink.
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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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur. Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Galley-Potwash Area
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Violation:
The atmospheric vacuum breaker backflow device installed on the bucket fill station (located under the hand wash sink) was excessively corroded which was impeding correct operation of the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Veranda - Under Counter Refrigeration Unit
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Violation:
There were approximately 40 containers of yogurt stored in the refrigerator unit that were between 44.5°F and 46°F. The yogurt was discarded. In addition, one carton of half and half milk had a registered temperature of 44.7°F. The milk was discarded as well.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Starboard Side - Walk-in Refrigerator
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Violation:
The ambient temperature of this unit was found to be in the temperature danger zone (average of 48°F). The food products within were then checked by the inspector which resulted in multiple items being discarded or relocated to another cooling unit (blast chiller or freezer). The items discarded included: approximately eight boxes of 4 ounce yogurts (46°F), eight boxes of large wheels of brie cheese (45°F), approximately eight boxes of small wheels of brie cheese (46°F), approximately four boxes of goat cheese (45°F), several packages of mozzarella cheese (47°F), a box of bleu cheese dressing containers (44°F), several large containers of ricotta cheese (47°F), several containers of cottage cheese (47°F), several blocks of cream cheese (46°F) and 12 boxes of individually packaged butter (46°F). Staff and crew responded right away to assist with correcting the temperature issue, discarding and relocating the products and discussed avoiding future recurrence of this issue.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
20
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Site:
Galley-Starboard Side - Walk-in Refrigerator
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Violation:
The ambient temperature of this unit was found to be in the temperature danger zone (average of 48°F). Additionally, there were several food products which were also in the temperature danger zone.Multiple potentially hazardous food (PHF) items were discarded or relocated to another cooling unit (blast chiller or freezer).
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Veranda - Clean Utensil Storage Area
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Violation:
The counter top of the clean storage area had a piece of equipment used to store smoothies during the breakfast serving time. This unit had chips and cracks around the lid resting area and on the corners making the unit difficult to clean.
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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.:
26
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Site:
Galley-Veranda - Equipment Storage Room
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Violation:
In the storage room, three cutting boards were stored excessively soiled and wet. In addition, the top shelf of the storage room was very wet and soiled.
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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.:
26
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Site:
Galley-Veranda
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Violation:
In the clean storage area adjacent to the dishwash machine, the rack used to store the previously-cleaned and dry dishes had four soiled water jugs, 20 soiled cups, and two soiled ice jugs stored on the shelves. In addition, the top shelf was heavily soiled with dust and grease.
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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.:
27
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Site:
Galley-Veranda - Clean Utensil Storage Area
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Violation:
In the clean storage area adjacent to the dishwash machine, the rack used to store the previously-cleaned and dry dishes had four soiled water jugs, 20 soiled cups, and two soiled ice jugs stored on the shelves. In addition, the top shelf was heavily soiled with dust and grease.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Veranda - Glass Storage Locker
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Violation:
The top shelf of the clean glass locker was heavily soiled with dust and dirt. There were no glasses stored on the top shelf during the inspection. There were two previously-cleaned glasses on the other shelves which were stored wet.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Bains Marie Station
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Violation:
The bottom surface of the shelf located above the bains marie station was heavily soiled with dust and oil residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Veranda - Equipment Storage Room
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Violation:
In the storage room, three cutting boards were stored excessively soiled and wet. In addition, the top shelf of the storage room was very wet and soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Veranda - Equipment Storage Room
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Violation:
In the storage room, three cutting boards were stored excessively soiled and wet. In addition, the top shelf of the storage room was very wet and soiled.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Veranda - Glass Storage Locker
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Violation:
The top shelf of the clean glass locker was heavily soiled with dust and dirt. There were no glasses stored on the top shelf during the inspection. There were two previously-cleaned glasses on the other shelves which were stored wet.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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