|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pump Room - Whirlpool #6
|
|
Violation:
When the inspector and staff entered the pump room, the analyzer displayed a pH value of 7.76. The technician's manual sample at the analyzer recorded a value of 7.27, a difference of 0.49. The inspector's manual sample measured value was 7.30 while the analyzer measured 7.81, a difference of 0.51. Within a few minutes after the samples were collected, the analyzer pH reading decreased to 7.16.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 - Master Grill
|
|
Violation:
A previously cleaned cutting board used in the preparation area was scored and stained with black residue. It was immediately discarded.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 2 - Crew Mess Line #2
|
|
Violation:
The countertop ice machine was in disrepair. Staff stated they had been waiting for parts for six months.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Deck 2 - Shell Door Area
|
|
Violation:
Bottled water provisioned two days prior to the inspection was stored on soiled wooden pallets near the starboard side shell doors.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Pastry/Bakery
|
|
Violation:
The fabric insulation gasket around the front door window of the oven was frayed and soiled creating an area difficult to clean. This area was previously cleaned and not opened during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwashing Area
|
|
Violation:
Staff stated some of the chemical spraying canisters used to clean combination ovens, were washed in the three-compartment sink wash compartment, while others were washed in the supplied utility sink adjacent to the chemical storage locker.
|
|
Recommendation:
Ensure the washing procedures selected are based on the type and purpose of the equipment or utensil and on the type of soil to be removed. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 - Master Grill
|
|
Violation:
A previously cleaned cutting board used in the preparation area was stained with black residue. It was immediately discarded.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Warewashing Area
|
|
Violation:
The top of the cleaning locker was soiled with an oily residue. This area had been previously cleaned prior to the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Roast Station
|
|
Violation:
In the technical compartment above the reach-in refrigeration unit, an excess amount of water was pooled due to condensate dripping from the brine line insulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Pastry/Bakery
|
|
Violation:
The fabric insulation gasket around the front door window of the oven was frayed and soiled creating an area difficult to clean. This area was not open at the time of the inspection and had been previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Pastry/Bakery
|
|
Violation:
The section of the oven below the oven doors was soiled with food residue. This area was not open at the time of the inspection and had been previously cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Potwashing Area
|
|
Violation:
In the soiled dish drop-off area, brown liquid draining from the chemical spraying canisters was pooled on the deck. Removal of the canisters and cleaning of the deck took place immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 2 - Provisions
|
|
Violation:
Bottled water provisioned two days prior to the inspection was stored on soiled wooden pallets near the starboard side shell doors.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck15 - Sunset
|
|
Violation:
Condensate had collected above the supply vent in the clean storage area for previously cleaned and sanitized glassware. Crew stated there is a chilled line above. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 - Potwashing Area
|
|
Violation:
A wet mop and a bucket with dirty water was stored in a soiled dish drop-off area, The mop was not being used at the time of the inspection.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 - Potwashing Area
|
|
Violation:
In the soiled dish drop-off area, twenty pressure spray canisters used to apply chemicals for cleaning the combination ovens were stored. Additionally, soiled hot holding food equipment was stored above the chemical sprayers on the same rack.
|
|
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. Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Warewashing Area
|
|
Violation:
One fly was observed in this area. The pest management department was called immediately.
|
|
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.
|
|