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Item No.:
02
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Site:
Medical-Medical - Specimen Collection Containers
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Violation:
The vessel staff could not produce the 10 bacterial and 10 viral specimen collection containers required to be maintained on board the vessel.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Other-Crew Mess
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Violation:
The backflow device vent was not oriented in a downward fashion. This device was connected on the potable water supply to the coffee machine.
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Recommendation:
Orient the intermediate atmospheric vent in a downward fashion to facilitate proper draining as necessary.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program did not consistently list the method/device for backflow devices used.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines to the crew and passengers showers were not fitted with backflow protection devices. The shower hoses could be immersed in the toilets or below the spill rim of the shower stalls. Items have been ordered but have not been received.
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Recommendation:
Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
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Item No.:
08
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Site:
Potable Water-Potable Water Hoses
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Violation:
The potable water hoses were not marked "Potable Water Only."
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Recommendation:
Ensure all potable water hoses are marked "Potable Water Only."
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Item No.:
16
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Site:
Galley-Main Galley
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Violation:
Pancake mix was noted in the reach-in refrigerator with an internal product temperature of 62°F. This item was immediately placed into the blast chiller for rapid cooling.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Crew Buffet
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Violation:
A partial 1/2 gallon container of milk was found inside the reach-in refrigerator with an internal product temperature of 48°F. This item was discarded.
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Recommendation:
Maintain all refrigerated, potentially hazardous foods below 41°F.
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Item No.:
17
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Site:
Galley-Main Galley
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Violation:
A review of the blast chiller cooling logs indicated gaps in recording 2 hours temperatures for several potentially hazardous and non-potentially hazardous foods. The recording for temperatures of the same food items was spotty for the 4-hour recordings.
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Recommendation:
Ensure that 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 form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (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.:
19
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Site:
Provisions-Provisions - Walk-in Freezer
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Violation:
A tray of frozen prawns were stored on the bottom shelf of a storage rack at less than 6 inches from the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Provisions - Dry Storage
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Violation:
Cases of powdered sugar, strawberry glaze and chocolate mint chips were noted stored directly on the deck. The case of powdered sugar was stored directly over a deck drain.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Crew Buffet ((Passageway Area)
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Violation:
Cases of individually packaged cereals were found stored directly on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Main Galley - Partition Area
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Violation:
Slotted fasteners were noted in the water-contact area of the ice machine. Some of the slotted fasteners were corroded.
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Recommendation:
Replace corroded and slotted fasteners with low profile fasteners.
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Item No.:
21
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Site:
Galley-Main Galley - Partition Area
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Violation:
Some utensils were found with label remnants, making cleaning difficult.
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Recommendation:
Remove label and adhesive remnants.
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Item No.:
21
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Site:
Galley-Main Galley - Partition Area
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Violation:
The filter on the rear of the ice machine was not secured properly, leaving openings, making cleaning difficult.
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Recommendation:
Secure filter properly to the rear of the ice machine.
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Item No.:
21
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Site:
Galley-Main Galley - Partition Area
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Violation:
Label adhesive remnants were noted on the front surface of the bulk milk dispenser, making cleaning difficult.
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Recommendation:
Remove label adhesive material from the front surface of the bulk milk dispenser.
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Item No.:
21
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
Several tongs and other utensils had label remnants, making cleaning difficult.
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Recommendation:
Remove label remnants from these utensils.
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Item No.:
21
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Site:
Provisions-Provisions - Walk-in Freezer
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Violation:
The small storage rack in the rear of the unit, had openings at the tops of the posts, leaving openings where food and debris could collect, making cleaning difficult.
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-Crew Buffet
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Violation:
One knife was found stored in the dispensing unit with label adhesive remnants.
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Recommendation:
Remove label adhesive remnants from the knife.
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Item No.:
21
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Site:
Galley-Main Galley - Hot Line
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Violation:
The end cap to the long-handle wire whisk was missing, leaving openings, making cleaning difficult.
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Recommendation:
Discard wire whisk.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The dataplate affixed to the dishwasher did not have the conveyor speed listed.
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Recommendation:
Contact the manufacturer to find out the conveyor speed and enter the required information on the existing dataplate.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The mounted wash temperature thermometer protective cover was missing, making cleaning difficult.
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Recommendation:
Replace missing protective cover to the mounted final rinse temperature thermometer.
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Item No.:
24
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Site:
Galley-Main Galley
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Violation:
A sanitizer bucket was measured with a halogen concentration (quat) at less that the manufacturer's recommendation.
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Recommendation:
Ensure that a quaternary ammonium compound solution used as a sanitizing solution has a concentration as specified in 21 CFR 178.1010 Sanitizing Solutions and as indicated by the manufacturer's use directions included in the labeling.
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Item No.:
25
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Site:
Buffet-Crew Buffet
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Violation:
Two wet wiping cloths were noted stored on the countertop.
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Recommendation:
Ensure that dry or wet cloths that are used with raw animal foods are kept separate from cloths used for other purposes, and wet cloths used with raw animal foods are kept in a separate sanitizing solution.
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Item No.:
26
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Site:
Galley-Main Galley - Partition Area
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Violation:
Some plates were found soiled and stored as clean. One pan was found soiled and stored as clean.
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Recommendation:
Ensure that 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-Main Galley - Partition Area
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Violation:
A heavy scale build-up was noted in the interior of the ice maker compartment. The piping in this area was also soiled.
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Recommendation:
Clean ice maker compartment of the ice machine.
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Item No.:
26
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Site:
Galley-Main Galley - Hot Line
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Violation:
Previously cleaned pans were found soiled and stored on the undercounter shelf of the oven..
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Recommendation:
Ensure that 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-Main Galley - Dishwash Area
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Violation:
Several previously cleaned pans were found soiled and stored as clean.
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Recommendation:
Ensure that 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-Main Galley - Bakery/Pastry
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Violation:
The interior of the bakery oven (in corners and door areas), was soiled. The unit was previously cleaned and used the day prior.
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Recommendation:
Ensure that 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:
Buffet-Crew Buffet
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Violation:
One previously cleaned plate was found soiled and stored as clean.
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Recommendation:
Ensure that 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-Main Galley - Ice Cream Station
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Violation:
The well of the condiment dispenser was soiled.
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Recommendation:
Ensure that 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-Main Galley - Hot Line
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Violation:
The clean pans were not protected from contamination due to the garbage can being stored directly in front of the clean items. Food debris was noted on the surfaces of a few previously cleaned pans.
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Recommendation:
Store clean pans in a manner that protect them from contamination.
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Item No.:
28
|
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
Several pans were found stacked in a way that impeded air drying (stored wet).
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
|
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Site:
Buffet-Crew Buffet
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Violation:
Several plates were found stored wet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
|
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Site:
Buffet-Crew Buffet
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Violation:
The "Wash Hands Often" sign was missing at the handwash station.
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Recommendation:
Install a "Wash Hands Often" sign at this location.
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Item No.:
33
|
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Site:
Galley-Main Galley - Partition Area
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Violation:
The bulkhead behind the ice machine was soiled with dirt and lint.
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Recommendation:
Ensure that 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-Main Galley - Dishwash Area
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Violation:
The deck coating around the scupper was cracked, chipped and peeling, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Galley-Main Galley - Dishwash Area
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Violation:
The vetilation supply cover and the deckhead was heavily soiled with dirt and a greasy substance. Loose sealant was noted on the bulkhead near the soiled equipment drainboard.
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Recommendation:
Ensure that 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-Main Galley - Bakery/Pastry
|
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Violation:
The deck area under equipment was soiled with old wiping cloths, utensils, standing water, as well as food debris.
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Recommendation:
Ensure that 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:
Provisions-Provisions - Walk-in Freezer
|
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Violation:
The non-skid deck coating was peeling, making cleaning difficult.
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Recommendation:
Repair peeling non-skid material on the deck.
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Item No.:
33
|
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Site:
Buffet-Crew Buffet (Beverage Station)
|
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Violation:
The deck around the deck drain heavily soiled. The deck in the same area was buckling, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Buffet-Crew Buffet (Beverage Station)
|
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Violation:
The deck around the deck drain heavily soiled. The deck in the same area was buckling, making cleaning difficult.
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Recommendation:
Ensure that 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.:
37
|
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Site:
Galley-Main Galley - Dishwash Area
|
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Violation:
A moderate amount of condensate was noted collected on the deckhead and dripping to the deck below.
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Recommendation:
Ensure that 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:
Galley-Main Galley - Ice Cream Station
|
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Violation:
The condiment dispensing section of the ice cream station is no longer used by the galley staff.
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Recommendation:
Recommend removing this item from the vessel.
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