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Item No.:
20
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Site:
Dining Room-Washington
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Violation:
There were slotted fasteners in the splash zone and holes from missing fasteners in the espresso machines of the beverage stations.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
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Item No.:
29
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Site:
Dining Room-Washington
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Violation:
During breakfast service, the handwashing station of the aft starboard pantry had iced dumped in the sink.
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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.:
32
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Site:
Dining Room-Washington
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Violation:
During breakfast service, the uncovered waste receptacles for paper towels at two pantry handwashing stations had a soiled coffee paper cup and a cereal box.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
26
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Site:
Galley-Cold Pantry
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Violation:
The previously cleaned food slicer had a piece of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. Cleaning started immediately.
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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.:
17
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Site:
Galley-Cold Pantry
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Violation:
The cooling of a pan of chicken mixture dated 1 April was not on the cooling log. Staff stated that an entry of cooked vegetables was for the chicken mixture.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
24
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Site:
Galley-Aft Dishwash
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Violation:
During breakfast service, the final rinse temperature of the in-use flight-type dishwash machine was 154-155F when evaluated different ways and multiple times. In addition, the final rinse gauge was measuring a temperature of over 200F. This was corrected during the inspection.
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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.:
24
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Site:
Galley-Potwash
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Violation:
During breakfast service, the final rinse temperature of the in-use flight-type potwash machine was 121-142F when evaluated different ways and multiple times. The temperature of the wash tank was 158F and the pumped auxiliary rinse was 165-170F.
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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.:
17
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Site:
Galley-Pastry
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Violation:
The cooling of marquise (preparation including chocolate, cream, and eggs) recorded temperatures until 68F in the cooling log.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
26
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Site:
Galley-Menu Locker
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Violation:
The chocolate fountain was stored soiled in their food-contact surfaces.
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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.:
28
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Site:
Galley-Menu Locker
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Violation:
The inside of the case storing the chocolate fountain was soiled with chocolate in areas in contact with the fountain.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 1 Aft Staircase Elevator Landing
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Violation:
Directly on the deck and unattended, there were 18 trays wet nesting. One housekeeping staff member came right after and picked them up.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Freezer
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Violation:
There were ice accumulations on the bulkheads and deckhead. In addition, there was a gap where the speaker cables penetrated the bulkhead.
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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. 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.:
28
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Site:
Provisions-Deck 0 Aft Dry Store
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Violation:
Twelve stacks of more than 10 cambro containers were stored stacked wet nesting. Staff intended to rewash and let air dry these containers immediately after the finding.
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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-Dishwash
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Violation:
The drying section of the in-use flight-type warewasher had exposed cables that were heavily soiled with dust. These accumulations of dust were right above the clean plates on the conveyor. Cleaning started immediately.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
27
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Site:
Buffet-Crew Mess
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Violation:
The pipes behind the soft serve ice cream machine were heavily soiled. Cleaning started immediately after the finding.
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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.:
19
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Site:
Buffet-Officers Mess
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Violation:
In the cold buffet, at least four serving utensils had their handles touching the food. This was corrected immediately.
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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.
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Item No.:
23
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Site:
Galley-Guy's Burger Joint
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Violation:
The wash temperature of the in-use hood-type warewasher was 146-147F when measured several times. Corrections started immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Guy's Burger Joint
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Violation:
During lunch service, the final rinse temperature of the in-use hood-type warewasher was 152-156F when measured several times. Corrections started immediately.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was under repairs during the inspection and not in operation. A fully operational three-compartment sink was next to the machine. During the previous inspection of August 2016, the final rinse of this machine was not working.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
During lunch service, the final rinse temperature of the in-use flight-type dishwash machine was 137-142-154F when evaluated different ways and multiple times. The temperature of the wash tank was 158F and the pumped auxiliary rinse was 172F.
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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.:
33
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Site:
Galley-Mini Galley
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Violation:
During lunch service, there was a constant water leak from the deckhead-mounter smoke detector to the deck. No food or clean utensils were impacted at the time of the finding.
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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.:
22
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Site:
Pantry-Java Caf
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Violation:
The undercounter warewasher was out of service since the day before the inspection.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger reported to the medical center on 25 March with one episode of diarrhea and antidiarrheal medication was dispensed. The passenger was listed on the AGE log as a nonreportable case because he was lactose intolerant, but the underlying illness column on the log stated 'nil of note.' The passenger's history of lactose intolerance was recorded in the passenger's medical file. Another passenger on the same voyage had the same exact scenario, but 'lactose intolerance' was listed in the underlying illness column on her AGE log entry.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
28
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Site:
Other-Engine Changing Room
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Violation:
The middle drawer of the stainless steel counter had several boxes of wooden stirrers and a portafilter for an espresso machine. No espresso machine was in the room.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
27
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Site:
Other-Engine Changing Room
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Violation:
The top drawer of the stainless steel counter had an accumulation of coffee debris.
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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.:
10
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Site:
Recreational Water Facilities-Aft Pool Sand Filter Replacement
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Violation:
The sand media for the aft pool was replaced on 11 January, but the disinfection of the filter housing prior to replacing the new sand media was not documented.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water lines to the handwash sink, bin washer, and spray hose were not striped blue or blue/green/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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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 had at least two devices listed that were no longer installed. One was for the economizer in the garbage room and the other was for the coffee machine in the engine control room.
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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.:
26
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Site:
Pantry-Deck 10 Housekeeping Pantry
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Violation:
The underside of the white surface on top of the left cuber panel, which was visible through a small opening on the side of ice cuber panel, was heavily soiled with an accumulation of black debris.
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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.
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Item No.:
26
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Site:
Pantry-Deck 11 Housekeeping Pantry
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Violation:
A slight accumulation of black debris was observed in several locations in the ice machine, including on the bottom of the white removable panel in the front of the ice machine and on the front of the white deflector panel for the left ice cuber panel.
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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.
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Item No.:
43
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Site:
Ventilation-AC Unit 6.14.02
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Violation:
The bottom portion of the water drop eliminators were soiled with an accumulation of dirt.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
19
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Site:
Other-Engine Changing Room
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Violation:
The middle drawer of the stainless steel counter had two boxes of sugar packets.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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