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Item No.:
06
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Site:
Potable Water-
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Violation:
During February 2008, there were eight occasions when the calibration of the analyzer chart recorder for the bunkering system occurred more than an hour after the start of bunkering. This item was also noted in the previous VSP inspection on 27 January 2008.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Deck 4 Bunker Stations
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Violation:
The backflow prevention devices on the sample ports for the potable water line in the starboard and port bunker stations were not listed on the backflow prevention device list.
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Recommendation:
Include the backflow preventers at the port and starboard bunker stations in the written list of backflow preventers and in the inspection schedule.
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Item No.:
08
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Site:
Potable Water-Beauty Salon
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Violation:
The atmospheric vent on one of the backflow prevention devices for the beauty salon had a hose connected to it, and the end of the hose was not open. This was corrected during the inspection.
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Recommendation:
Ensure the vent on any backflow preventer is visible for the inspection for leaks.
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Item No.:
17
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Site:
Galley-Deck 6 Main Galley - Pastry
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Violation:
There were 4 trays of prepared creme caramel (35 cups per tray) inside two undercounter reach-in refrigerators with a preparation date of 24 June 2008, but there was no notation in the cooling log regarding the cooling of this product. There were two trays of prepared panacotta (35 cups per tray) inside one undercounter reach-in refrigerator with a preparation date of 23 June 2008 which was not recorded in the cooling log. The pastry chef stated that both of the above products were cooked and cooled. Lastly, there were three sheet pans of prepared creme brulee' in (10 bowls per tray) inside an undercounter reach-in refrigerator. This product was recorded on the cooling log with a start temperature of 54 °F and a two hour cooled temperature of 36 °F. When asked the chef stated that this product is cooked to over 135 °F prior to cooling, which confirms this log entry is invalid.
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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.:
17
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Site:
Galley-Deck 5 Main Galley - Garde Manger
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Violation:
Two hotel pans of cooked potatoes were found on the top shelf of walk-in refrigerator 5.1. The potatoes were peeled and cubed and had a preparation date of 25 June 2008, but these potatoes were not recorded on the cooling log.
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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.:
20
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Site:
Pantry-Hamburger Grill
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Violation:
A cutting board was gouged and nicked, 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.:
22
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Site:
Galley-Deck 6 Main Galley - Potwash
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Violation:
The in-use potwash machine had a wash water temperature of 124 °F and a wash pressure of 30 psi, while the manufacturers dataplate required a minimum wash temperature of 150 °F and a wash pressure of 35 psi. The final hot water sanitizing rinse gauge displayed a temperature of 180 °F, while the pot level water temperature was between 145 and 150 °F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Main Galley - Potwash
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Violation:
The in-use potwash machine's mounted final sanitizing rinse pressure gauge was stuck on 0 psi both during and after the complete potwash cycle.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Horizon Court Dishwash Area
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Violation:
There were three dishwash racks on the deck in the dirty area.
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Recommendation:
Ensure that dishware racks are only stored in racks or on deck stands above the deck.
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Item No.:
24
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Site:
Galley-Deck 6 Main Galley - Potwash
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Violation:
The in-use potwash machine had a final, hot-water sanitizing rinse temperature of 145-150 °F on repeated tests.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Deck 6 Main Galley - Dishwash
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Violation:
There were a few previously cleaned plates held warm in the two plate rolling plate trolley which were soiled with burned on egg residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 6 Main Galley - Dishwash
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Violation:
There were a few previously cleaned plates held warm in the two plate rolling plate trolley which were soiled with burned on egg residue.
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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-Deck 6 Main Galley - Potwash
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Violation:
Staff were stacking sheet pans filled with previously cleaned bread baking pans on deck stands at one end of the soiled pot staging area. There were seven sheet pans with 5 cleaned bread pans per sheet pan. Upon closer inspection, the exteriors of the bread pans were soiled with several days accumulation of layered oil residue which was burned on the exterior sides and bottom surfaces, including the exteriors of the lids. The resulting exterior surfaces were difficult to clean and rough. The pans were found later stacked identically in the deck 5 bakery and missing from the deck 6 potwash.
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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-Deck 5 Main Galley - Port Entry
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Violation:
The paper towel dispenser at the handwash station near the port galley entrance was positioned directly above the drinking water fountain beside it. The fountain became wet as people reached over to pull paper towels from the dispenser.
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Recommendation:
Move the paper towel dispenser to a position where it does not contaminate the drinking water fountain.
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Item No.:
30
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Site:
Buffet-Horizon Court Starboard Side
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Violation:
There were no paper towels at the handwash sink adjacent to the carving station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Horizon Court Garde Manger
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Violation:
The deck tiles had missing and recessed grout. Staff stated that this area was on the list for repair.
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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.:
34
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Site:
Provisions-Provisions - Dry Store Starboard
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Violation:
There was a water leak noted from the deckhead at the joint between two panels near the forward evaporative condenser in the starboard dry storage walk-in. The water was dripping to the deck below.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Deck 8 Pizzeria
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Violation:
Verify that the 3 lights in the deckhead directly above the front preparation and service counter are shatter-resistant. There was not indication on the bulbs.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Preparation Room-Provisions - Vegetable Preparation Room
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Violation:
There were two fruit flies noted near the potato peelers.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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