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Item No.:
08
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Site:
Potable Water-Deck Tap - Upper Deck
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Violation:
A single check valve was install on this deck tap. A hose with a nozzle was installed on this tap.
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Recommendation:
Install a continuous pressure backflow protection device on this deck tap.
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Item No.:
18
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Site:
Galley-Freezer
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Violation:
Several plastic zip lock bags of food were not sealed.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
18
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Site:
Provisions-Dry Stores
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Violation:
There was an unsealed bag of pinto beans.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Galley-
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Violation:
The working container of vinegar was not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Potable Water-Bar
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Violation:
The ice machine drain line was directly connected to the gray water system.
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Recommendation:
Provide an air break or air-gap for the drain line for the bin of the ice machine.
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Item No.:
19
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Site:
Provisions-
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Violation:
Food items were not labeled after removal from their original container.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-
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Violation:
All the cutting boards were pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Galley-
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Violation:
Under the sink where the chemicals were stored, paint had worn off exposing raw wood.
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Recommendation:
Replace the raw wood with a durable, corrosion resistant, non-absorbent and easy to clean material.
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Item No.:
27
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Site:
Bar-Beer Drain line
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Violation:
Mold growth was noted on the top of the drain of the beer overflow.
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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:
Bar-
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Violation:
Water was noted in previously cleaned coffee carafes that were placed our for service.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-
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Violation:
Six crew cups were wet stacked impeding air drying.
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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:
Galley-Utensil Storage
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Violation:
Dust and other debris was noted in the utensil drawers.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-
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Violation:
A heavy accumulation of food and other debris was noted inside the plate dispenser unit.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Crew Cabin
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Violation:
Pot, pans and utensils were stored in a crew cabin.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-
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Violation:
The three compartment sink was directly connected to the wastewater system.
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Recommendation:
Ensure that all drain lines from warewashing sinks or machines drain through an air-gap or air-break to a drain or scupper.
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Item No.:
29
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Site:
Bar-
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Violation:
A copious amount of ice was noted in the handwash sink of the bar.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
31
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Site:
Provisions-Dry Store
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Violation:
Cans of sterno were located on the same shelf as food.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
31
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Site:
Galley-
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Violation:
Canisters of butane were noted stored with previously cleaned pots and pans.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-
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Violation:
Two straw hats and plastic bags were noted on the deck behind the upright refrigerator and freezer units.
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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-
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Violation:
Raw wood was used as a profile on the left hand side of the hot galley line.
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Recommendation:
Remove this raw wood and replace with a stainless steel profile.
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Item No.:
33
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Site:
Bar-
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Violation:
The deck/cabinet juncture was not coved behind the bar counter.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The IPM plan mentioned passive monitoring; however, the vessel did not have glue traps and other monitoring tools.
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Recommendation:
Ensure glue traps and other monitoring tools are provided for the vessel.
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Item No.:
41
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Site:
Housekeeping-OPRP
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Violation:
The Outbreak Prevention and Response Plan did not specify duties of the staff, trigger mechanisms and actions to be taken during outbreak conditions.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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