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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
On several days during the last 2 months, the first halogen test for the bunkered water was logged an hour after the bunkering started.
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Recommendation:
Ensure that the halogen sampling is conducted every 5-10 minutes until the level reaches 2.0 ppm and then sample hourly. The halogen level should reach 2.0 ppm within 30 minutes of the start of bunkering.
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Item No.:
08
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Site:
Potable Water-International Shore Connection
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Violation:
The international shore connection for the fire system did not have a reduced pressure backflow prevention device permanently installed on the connection. The backflow device was mounted on the bulkhead above the connection.
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Recommendation:
Ensure that the international shore connection for the fire system is permanently connected.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The backflow prevention device on the dishwashing unit was not on the comprehensive list of cross connections.
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Recommendation:
Ensure the backflow prevention device for the dishwashing unit is added to the list of cross connections.
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Item No.:
16
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Site:
Galley-
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Violation:
Several open containers of potentially hazardous food in the refrigeration unit had only the opening date and not the discard date on the container.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
18
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Site:
Galley-
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Violation:
There was a block of cheese on a tray in the refrigeration unit that had open packaging and it was not covered.
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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:
Provisions-Dry Stores
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Violation:
The lower rack of the can rack was less than 6 inches off the deck and the rack was full of cans.
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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-
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Violation:
There were 3 packages of crackers stored with paperwork in the lower section of the tall cabinet. The crackers were sealed in the original packaging.
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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-
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Violation:
The microwave in the galley appeared to be a home model and there was no indication that it complies with ANSI or other food-equipment sanitation standards.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-
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Violation:
The microwave in the galley appeared to be a home model and there was no indication that it complies with ANSI or other food-equipment sanitation standards.
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Recommendation:
Replace the microwave.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of equipment and cabinets were difficult to clean due to seams, gaps, and raised edges. The drip tray housings for the grill and range top were deep and narrow, 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.:
26
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Site:
Bar-
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Violation:
There was no backflow prevention device between the carbonator and the brass pump on the multi-flow unit.
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Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
27
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Site:
Galley-
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Violation:
The oven under the grill was soiled with grease and food debris around and below the hinge.
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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 difficult to clean areas of non-food contact surfaces such as the drip tray housings, seams between equipment, and seams inside cabinets were 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:
Buffet-
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Violation:
There were coffee and creamer dispensers stored upright in the lower cabinet and there was water in the bottom of several of the dispensers.
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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:
Buffet-
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Violation:
There were coffee and creamer dispensers stored upright in the lower cabinet and there was water in the bottom of several of the dispensers.
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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.:
31
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Site:
Bar-
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Violation:
There was a container of brass cleaner stored in the chemical locker. This item is not used in the bar.
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Recommendation:
Ensure that only poisonous or toxic materials that are required for the operation and maintenance of a food areas of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Buffet-
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Violation:
Under the 2 large cabinet doors on the right side of the buffet counter used by the crew members, the deck juncture was not coved and there was a narrow section of carpet that was difficult to clean.
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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:
Buffet-
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Violation:
Under the 2 large cabinet doors on the right side of the buffet counter used by the crew members, the deck juncture was not coved and there was a narrow section of carpet that was difficult to clean.
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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:
Food Service General-
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Violation:
The bulkheads, deckheads and decks were difficult to clean due to attached wires, pipes, seams, gaps, and rivet fasteners. Some of the difficult to clean areas of the decks and bulkheads were 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:
Food Service General-
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Violation:
The bulkheads, deckheads and decks were difficult to clean due to attached wires, pipes, seams, gaps, and rivet fasteners. Some of the difficult to clean areas of the decks and bulkheads were soiled.
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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:
Food Service General-
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Violation:
The bulkheads, deckheads and decks were difficult to clean due to attached wires, pipes, seams, gaps, and rivet fasteners. Some of the difficult to clean areas of the decks and bulkheads were soiled.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The cockroach monitoring log had no indication that any of the inspections were conducted at night. The IPM plan calls for periodic evening monitoring and the staff stated that most inspections were conducted at night.
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Recommendation:
In the monitoring log, ensure there is an indication that some inspections occur at night.
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