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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The bunkering logs consistently showed that the chlorine residual was tested 1 hour after the start of bunkering.
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Recommendation:
Ensure that the bunkering records indicate that a 2.0 ppm chlorine residual is reached within 30 minutes from the start of bunkering.
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Item No.:
08
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Site:
Potable Water-
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Violation:
For the production and bunkering logs, there was no written documentation of the times of manual testing for the free residual chlorine. The production logs had columns labeled 0000, 0400, 0800, 1200, 1600, 20000. The bunkering logs had columns labeled 1 hour, 2 hour, 3 hour. Per staff, manual recordings do not occur exactly at those designated times. There was a possibility that the monitoring times may exceed the hourly and four hour sampling requirements.
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Recommendation:
Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
For the production and bunkering logs, there was no written documentation of the times of manual testing for the free residual chlorine. The production logs had columns labeled 0000, 0400, 0800, 1200, 1600, 20000. The bunkering logs had columns labeled 1 hour, 2 hour, 3 hour. Per staff, manual recordings do not occur exactly at those designated times. There was a possibility that the monitoring times may exceed the hourly and four hour sampling requirements.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
21
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Site:
Galley-
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Violation:
There were open seams and gaps around the edges of the storage cabinets.
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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:
Galley-
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Violation:
There was an open seam between the three burner top and the grill.
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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.:
26
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Site:
Galley-
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Violation:
A few serving dishes were slightly soiled and stored as clean. One serving dish was stored stacked and wet inside a drawer.
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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.:
26
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Site:
Galley-
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Violation:
A few serving dishes were slightly soiled and stored as clean. One serving dish was stored stacked and wet inside a drawer.
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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-
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Violation:
The electrical cords over the service window were dusty.
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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.:
27
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Site:
Galley-
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Violation:
The seams and gaps around the storage cabinets were soiled with old food debris.
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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.:
27
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Site:
Galley-
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Violation:
The bottom of the inside of the spice cabinet was soiled with a sticky residue.
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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.:
27
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Site:
Galley-
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Violation:
The seam between the three burner top and the grill was soiled with grease build-up.
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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.:
33
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Site:
Other-Service Counter
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Violation:
The coving at the deck/cabinet juncture was raised and not flush with the deck. The deck was soiled under the coved wood piece.
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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.:
33
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Site:
Other-Service Counter
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Violation:
The coving at the deck/cabinet juncture was raised and not flush with the deck. The deck was soiled under the coved wood piece.
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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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