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Item No.:
06
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Site:
Potable Water-Production Logs
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Violation:
There were 5 days since 24 April when the calibration check for the halogen analyzer was not recorded.
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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.:
06
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Site:
Potable Water-Distribution
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Violation:
The backup halogen pump was not installed with an active automatic switchover feature to maintain a free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds. Per the 1st engineer, the pumps would be manually switched if one of these events occurred.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
08
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Site:
Galley-Forward Soup Station
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Violation:
The backflow prevention device for the coffee machine was leaking.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-SOMAT Saystem
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Violation:
The reduced pressure backflow prevention device for the SOMAT system was continuously leaking. Per the first engineer, spare parts and a new device were ordered.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
12
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Site:
Galley-Vegetable Preparation
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Violation:
An employee was cutting washed vegetables without the use of protective gloves, Per the employee, the vegetables would be washed, rinsed and sanitized before service.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
The temperatures of three containers of cut tomatoes in walk-in refrigerator 20 were measured at 48, 48, and 50 degrees. Per the labels on the containers, these tomatoes had been cut earlier in the week. Also per the staff, these tomatoes had not been removed from the walk-in that morning prior to the inspection. The tomatoes were discarded.
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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:
Buffet-
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Violation:
According to the time as a public health control plan, foods being held in cold hold backup were on time only as a public health control. However, these foods still had a seven-day discard label indicating they were being held on temperature.
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Recommendation:
Remove the seven-day discard label when foods are placed on four-hour time control.
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Item No.:
16
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Site:
Buffet-Hamburger Grill
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Violation:
Per the Culinary Operations Manager, the hamburger grill is open from 1130 to 1915. The time as a public health control plan did not indicate the hours of operation or control measures for the discarding of food. The temperature control logs indicated that the food would be set up at 1115 and discarded at 1515. New food would be replaced at 1530 and discarded at the close of business at 1915.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Buffet-Hamburger Grill
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Violation:
Per the Culinary Operations Manager, the hamburger grill is open from 1130 to 1915. The time as a public health control plan did not indicate the hours of operation or control measures for the discarding of food. The temperature control logs indicated that the food would be set up at 1115 and discarded at 1515. New food would be replaced at 1530 and discarded at the close of business at 1915.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
21
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Site:
Buffet-
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Violation:
There were several loose profile strips and one missing profile strip on the working side of the crew buffet near the deck-cabinet juncture, exposing penetrations and 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:
Galley-Bain Marie Service Station 6
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Violation:
A dark colored silicone from a previous repair had leaked and hardened in the technical compartment, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-
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Violation:
Several of the labels on the tilting pan control boxes in the main and crew galleys were peeling, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Garde Manger
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Violation:
The gasket on walk-in refrigerator 20 was torn or missing pieces, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Lido
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Violation:
The finish on the wooden cabinets in the Lido Bar was chipped in a few places, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
27
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Site:
Food Service General-
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Violation:
There was debris under the peeling labels on the tilting pan control boxes in the main and crew galleys.
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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.:
30
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Site:
Pantry-Officer Pantry
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Violation:
A broom and dust pan were stored inside the waste receptacle of the handwash station.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Galley-Hot Prep Area
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Violation:
Cooking juice from the three combi-ovens was dripping onto the deck. It appeared that the drip trays were missing.
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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 deck coating was peeling and chipping throughout the main and crew galleys, especially where the deck met the stainless steel gutterways, equipment mounts, and deck drains, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Pantry-Ocean Bar
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Violation:
In the service pass-through area, the deck-cabinet and deck-bulkhead junctures were coved with a soft sealant.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
41
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Site:
Children Area-
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Violation:
The legos were stacked together during the disinfection process.
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Recommendation:
Ensure that legos are separated prior to cleaning and disinfection.
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