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Item No.:
*
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Site:
Integrated Pest Management-Pest Inspection Logs
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Violation:
A review of the inspection reports indicated a diligence in follow up and with repeated inspections in locations where pests were once noted.
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Recommendation:
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Item No.:
08
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Site:
Galley-Deck 5 Pastry
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Violation:
The potable water line to the stacked oven was striped blue to indicate potable water, but did not have a backflow preventer. Technical staff responded immediately to install the backflow preventer. The oven was not in use.
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Recommendation:
Ensure the newly installed device is added to the vessel's backflow prevention assembly log. 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: (10) food service equipment;
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Item No.:
08
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Site:
Galley-Deck 5 Potwash
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Violation:
The left pre-wash hose backflow preventer was painted silver, and the paint blocked some of the vents. The hose was not in use.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Beverage Station
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Violation:
One vent of the 4 carbonator backflow preventers was blocked by a mechanical coupling and a piece of rubber material. This was immediately corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The backflow preventers on the left and right combination ovens next to the potwash were soiled and some of the vents were blocked. The right backflow preventer was continuously dripping.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Galley-Deck 3 Pastry
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Violation:
Crew were unable to identify a backflow preventer for the stacked oven; however, crew confirmed that there was potable water running into the machine.
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Recommendation:
Ensure the newly installed device is added to the vessel's backflow prevention assembly log. 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: (10) food service equipment;
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Item No.:
08
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Site:
Buffet-Deck 2 Beverage Station
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Violation:
The backflow preventer on the Vitality Machine was excessively corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Dialysis Connection in Medical Center
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Violation:
The Watts 800M4FR freeze resistant pressure vacuum breaker installed at the dialysis connect was a backflow preventer designed for backsiphonage; however, a backflow preventer designed for backpressure should be installed. In addition, the potable water line prior to the backflow preventer was not striped to indicate potable water.
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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 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. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 30 March, a food handler reported to medical at 1712 with AGE symptoms of 3 episodes of diarrhea, 1 episode of vomiting, abdominal cramps, and body aches that began at 1345. The crew member left work immediately and did not go to crew mess but didn't report to medical for over 3 hours.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 2 Cooling Logs
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Violation:
A pasta salad with a production date of 13 April and discard date of 19 April was found in the undercounter refrigerator. Cooling logs indicated the pasta salad was cooled on 13 April; however, cooling logs indicated that the penne pasta used in the salad were cooled on 12 April.
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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. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
19
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Site:
Bar-Deck 11 - Pool Bar
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Violation:
In the pantry, an uncorked bottle of wine was stored with its top open and no protection in an undercounter reach-in cooler.
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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.
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Item No.:
19
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Site:
Bar-Deck 11 - Pool Bar
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Violation:
In the front bar, the left ice bin lid was open between drink preparation operations.
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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.
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Item No.:
20
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The bottom of the grease chute in the flat grill had a seam and a gap that were difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections;
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Item No.:
20
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Site:
Food Service General-Stand Mixers
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Violation:
Five stand mixers in the main galley were in disrepair. Paint and a metallic coating were peeling on all machines in the area above the rotating arm, which was above where the food bowl would be placed. Some debris and grease built up in these areas. Some of the machines (deck 4 bakery and deck 3 sauce station) already had a work order placed for them to be replaced, and crew stated they were no longer in use. Others were still in operation (deck 3 pastry); however, they were not in use at the time of inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
The door gasket was not mounted correctly on undercounter hot holding unit #4811.111.7034 on the port side serving line. The gasket was not in the mounting groove and was hanging loose when the door was open and not sealing the unit when the door was closed.
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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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
The drive shaft on the right freezing barrel of the soft serve ice cream machine on the starboard side of the buffet was not easily removable for cleaning or inspection. Both the inspector and the food manager could not take this drive shaft out of the machine.
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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:
Galley-Deck 11 - Windjammer - Dishwashing
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Violation:
The main conveyor dishwasher had been out of order since 31 MAR 2017. Onboard and shore support dishwashing technicians had attempted repairs, but the replacement parts must be delivered from Germany. Four to five food workers are being used to shuttle the massive amount of soiled dishes via soiled trolleys and soiled lift to the Deck 4 Main Galley dishwash area. The cleaned lido dishes are returned on clean trolleys and clean lift to the Deck 11 Windjammer dish storage area.
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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-Deck 2 Dishwash
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Violation:
The far left nozzle on the final rinse manifold of the conveyor dishwasher was partially blocked, preventing the water from spraying a fan-like pattern. This was immediately corrected. The two far right nozzles on the opti-rinse were blocked, preventing the water from spraying a fan-like pattern. Crew began work immediately to correct these issues.
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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.:
26
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Site:
Food Service General-Stand Mixers
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Violation:
Five stand mixers in the main galley were in disrepair. Paint and a metallic coating were peeling on all machines in the area above the rotating arm, which was above where the food bowl would be placed. Some debris and grease built up in these areas. Some of the machines (deck 4 bakery and deck 3 sauce station) already had a work order placed for them to be replaced, and crew stated they were no longer in use. Others were still in operation (deck 3 pastry); however, they were not in use at the time of 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.:
26
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Site:
Galley-Deck 2
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Violation:
The scoop in the ice machine was soiled with orange food debris. This was immediately taken to be cleaned.
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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-Deck 3
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Violation:
The scoop handle in the ice machine by the door was soiled on the handle. The scoop was immediately taken to be cleaned.
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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:
Bar-Deck 5 - R Bar
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Violation:
A previously cleaned plastic gallon beverage mix container had drops of cherry juice on the inside. The container was stored in the clean utensil storage rack.
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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-Deck 4 Beverage Station
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Violation:
The hook for the ice scoop inside the bin was soiled with a black debris from welding. Crew began work to clean this area 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.:
27
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Site:
Galley-Deck 5 Beverage Station
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Violation:
Syrup soiled the outside cardboard box inside the soda multi-flow cabinet.
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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-Deck 5 Room Service
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Violation:
The clean rack to the left of the dry store/amenities lockers contained approximately 100 worn hot water pitchers, and at least 20 of them had a sticky residue on the nonfood-contact surface. It appeared that all pitchers may have the residue. Crew reported the stickers were from when the pitchers were new.
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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:
Buffet-Deck 11 - Windjammer
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Violation:
The soft serve ice cream machine on the starboard side of the buffet had food soil and green mold mixed in the grease on the drive shaft behind the left freezing barrel. A large quantity of the soil dropped into the removable drip tray in the technical space below the back of the freezing barrel. Otherwise the drip tray was clean.
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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-Deck 11 - Windjammer - Aft Pantry
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Violation:
A number of freshly washed large cutting blocks were stacked vertically together on a clean utensil storage rack. Most of them were stored so tightly together their surfaces were touching which did not allow for proper air drying.
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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.:
33
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Site:
Galley-Deck 4 Dishwasher
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Violation:
Water from the water line was leaking onto the deck, creating standing water. It was not directed to a scupper.
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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.:
34
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The main line for the multiflow was leaking in the undercounter cabinet, causing standing water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Galley
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Violation:
Excessive condensation accumulated on the deckhead above left combination oven in the vegetable station. 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.:
38
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Site:
Buffet-Deck 2 Beverage Station
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Violation:
A wet mop was found stored with the mop head in the mop bucket in a manner that did not allow air-drying next to the beverage station. It was not in use.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One small fly was noted by the combination oven.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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