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Item No.:
06
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Site:
Potable Water-Distribution System Microbiologal Sampling
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Violation:
The record form did not indicate that positive samples were for total coliforms or E. coli. Staff accurately described the proper procedures for identifying total coliforms and E. coli utilizing the ColiSure test kit.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Forward Bunker Stations (Port and Starboard)
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Violation:
The hose lockers were on trolleys, not mounted 460 mm (18 inches) above the deck.
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Recommendation:
Ensure that the potable water hose lockers are mounted at least 460 mm (18 inches) above the deck and are self-draining.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
There was no record that the free halogen residual was below 5 ppm before the system was placed back in service.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
16
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Site:
Galley-Windjammer - Cereal Station
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Violation:
One tray of yogurt inside an under counter refrigerator had internal product temperatures of 44-45 F. Other trays in the same under counter refrigerator were below 41` F. These items were 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:
Galley-Crew Galley
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Violation:
A tray of quiche inside a hot holding cabinet had internal product temperatures of approximately 130 F. These items were placed into the cabinet just before the lunch service period. All other food items inside the cabinet were above 140 F.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The soup kettle was not placed under a protective sneeze guard.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The handles of service tongs were in contact with food items on the buffet line. The tongs appeared to be too short.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Chops Galley
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Violation:
Two ovens had gaps in the interior compartment, exposing the technical compartments, making cleaning difficult. There were metal plates inside the ovens that were warped.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Windjammer - Hot Food (Starboard)
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Violation:
The plastic cover to the mounted thermometer on the hot holding cabinet was missing, making cleaning difficult.
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Recommendation:
Ensure that non-food 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:
Galley-Windjammer - Hot Line
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Violation:
The plastic protective cover was missing from the mounted thermometer on the bain marie, making cleaning difficult.
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Recommendation:
Ensure that non-food 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:
Galley-Solarium Pizzeria
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Violation:
The handle to the lower pizza oven was missing, leaving openings and making cleaning difficult.
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Recommendation:
Ensure that non-food 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:
Galley-Deck 5 - Hot Line
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Violation:
A hole was noted on the underside of the hot plate, 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 Mess
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Violation:
The gasket of the juice machine door was peeling.
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Recommendation:
Ensure that non-food 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:
Bar-Cafe Latte-Tudes
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Violation:
The horizontal cup holders were difficult to clean due to the depth and design of the cup retainers. The holders were not utilized.
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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.
Remove the cup holders and seal the openings.
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Item No.:
22
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Site:
Galley-Windjammer - Dishwasher Area
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Violation:
The glasswasher was not operational due to a defective wash water pump.
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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 - Dishwash Area
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Violation:
The data plate was missing from the conveyor dishwasher. This was corrected.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 5 - Dishwash Area
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Violation:
Three upper final rinse spray nozzles had erratic spray patterns. The machine was in-use at the time of the finding. The final rinse temperature was measured above 160 F at the plate surface. This was corrected.
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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 4 - Dishwash Area (Port)
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Violation:
The glasswasher was posted out of order for 1.5 months. The ship was awaiting spare parts.
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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 4 - Potwash Area
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Violation:
The mechanical potwasher was posted out of order. There were excessive soiled items stored in this area, in part, due to the potwasher being out of order.
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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-Crew Galley
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Violation:
The conveyor dishwasher was posted out of order.
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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-Potwash Area
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Violation:
The mechanical potwasher was posted out of order for the past three months. The ship was awaiting spare parts.
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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.:
26
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Site:
Galley-Chops Galley
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Violation:
Two previously cleaned sauce pans were found soiled and stored as cleaned.
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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-Portofino Galley
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Violation:
One previously cleaned hotel pan was found soiled and stored as clean.
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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-Chops Galley
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Violation:
The racks inside the previously cleaned combination oven were soiled. This was corrected.
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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-Potwash Area
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Violation:
One previously cleaned hotel pan was found soiled and stored as clean. This was corrected.
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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.:
27
|
|
Site:
Bar-Cafe Latte-Tudes
|
|
Violation:
Water was pooled in the horizontal cup holders.
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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.
Remove the cup holders and seal the openings.
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Item No.:
28
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Site:
Galley-Chops Galley
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Violation:
Two oven racks were stored on the deck.
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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:
Pantry-Tropical
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Violation:
The multi-flow line penetration in the inactive technical space deck was not properly sealed.
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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:
Pantry-Tropical
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Violation:
The multi-flow line penetration in the inactive technical space deck was not properly sealed.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
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Site:
Bar-Casino
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Violation:
Electrical lines were draped on the deck in the technical space below the active well.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
|
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Site:
Bar-Schooner
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Violation:
The deckhead material (sail cloth) above the bar was not smooth and easily cleanable.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
|
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Site:
Galley-Seaview - Cleaning Locker
|
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Violation:
An adhesive material was noted on the door of the locker, making cleaning difficult.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
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Site:
Galley-Solarium Pizzeria
|
|
Violation:
The deckhead above the single compartment sink was soiled.
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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-Deck 4 - Soup Station
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Violation:
Peeling sealant was noted on the bulkhead. This was corrected.
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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:
Galley-Crew Galley
|
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Violation:
There was standing water in the soup kettle area.
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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.:
36
|
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Site:
Galley-Windjammer - Hot Food (Port)
|
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Violation:
Two lights in the deckhead were not operational.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
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Site:
Galley-Solarium Pizzeria
|
|
Violation:
One light in the deckhead was not operational.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
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Site:
Provisions-Provisions Walk-in Units
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|
Violation:
A few of the lights on the deckheads were not operational in the following areas: juice walk-in refrigerator, poultry walk-in refrigerator, and the fish freezer.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
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Site:
Galley-Windjammer - Hot Line
|
|
Violation:
There was condensate on the underside of the service line shelf (above the preparation counter).
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|
Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
|
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Site:
Galley-Crew Galley
|
|
Violation:
Condensate was noted on the deckhead.
|
|
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
|
|
Site:
Preparation Room-
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|
Violation:
The blast chiller was posted out of order. The ship was using the unit for spare parts. According to the staff, the unit is not needed in this area.
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|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
One live fly was noted in this area. This item was corrected.
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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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Item No.:
39
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
One live filth fly was noted in this area.
|
|
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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Item No.:
39
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Two live filth flies (houseflies) were noted in this area.
|
|
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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