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Item No.:
06
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Site:
Potable Water-E. coli Sampling
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Violation:
The four monthly samples of the potable water system to test for E. coli were not changed each month.
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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.:
07
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Site:
Potable Water-Water Tanks
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Violation:
The vessel has potable water tanks that share a wall with the hull of the vessel. The vessel has installed salinity meters and an alarm system. The vessel was waiting for a written VSP approval of their management monitoring system.
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Recommendation:
Ensure that potable water tanks do not share a common wall with the hull of the vessel or with tanks containing non-potable water or other liquids.
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Item No.:
08
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Site:
Galley-
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Violation:
A single check valve was noted inside the detergent dispenser adjacent to the handwash station.
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Recommendation:
Ensure a continuous pressure backflow device or an air-gap is installed inside the detergent dispenser.
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Item No.:
13
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Site:
Galley-Two Stage Cooling Methods
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Violation:
A discussion with ship personnel indicated errors in knowledge in the two-stage cooling process. It was understood by crew members that after two hours potentially hazardous foods needed to be cooled to a temperature in between 140°F and 70°F and not below 70°F. A review of the cooling logs confirmed this practice.
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Recommendation:
Person in charge: Ensure that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The food-contact surfaces of most equipment, such as refrigerators, ovens, flat-top grills, had gaps, seams, holes, exposed wiring and other difficult to clean features.
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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-Dishwash Area
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Violation:
The data plate was not tightly secured to the conveyor dishwasher, leaving gaps where dirt could collect, and making cleaning difficult.
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Recommendation:
Secure the data plate to the dishwash machine.
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Item No.:
21
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Site:
Galley-Bucket Storage
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Violation:
The storage cabinet had gaps and large openings, 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:
Preparation Room-Fish Preparation Room
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Violation:
Exposed wires and tubing were noted on the top of the reach-in refrigerator, 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:
Preparation Room-Meat Preparation Room
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Violation:
Exposed wires and tubing were noted on the top of the reach-in refrigerator, 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:
Provisions-Wine Locker
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Violation:
Two end caps were missing from one of the deck stands, leaving openings, 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:
Bar-Hemingway Bar
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Violation:
A gap was noted at the top of the center reach-in refrigerator door (Number 48). It appeared that the door was not tight-fitting due to a defective hinge.
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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-Yacht Club
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Violation:
Excess sealant was noted on the exterior panel of the reach-in refrigerator #53.
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Recommendation:
Remove the excess sealant from the exterior panel of the reach-in refrigerator.
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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 were difficult to clean due to gaps, open seams, rough surfaces and other features.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
One of the upper final rinse spray nozzles on the in-use conveyor dishwash had an erratic spray pattern. This item was corrected during the inspection.
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Recommendation:
Unclog the final rinse nozzle.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
Corrosion was noted on the interior of the clean side of the conveyor dishwasher.
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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:
Other-Crew Mess
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Violation:
Three previously cleaned plates and three previously cleaned forks were found soiled and stored as clean. This item was corrected during the inspection.
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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.:
29
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Site:
Galley-Coffee Station
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Violation:
The handwash station was partially blocked by a moveable stainless steel table. This item was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Rice Station
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Violation:
Holes were noted in the base of the bulkhead behind the rice warmers/cookers.
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Recommendation:
Seal these holes in the base of the bulkhead.
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Item No.:
33
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Site:
Galley-Bucket Storage
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Violation:
Cracked deck tiles were noted in the bottom of the storage cabinet
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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:
Provisions-Dry Storage
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Violation:
Unsealed pipe penetrations, attached equipment and a cracked bulkhead panel were noted in this area, making cleaning difficult.
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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:
Provisions-Dry Storage
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Violation:
Unsealed pipe penetrations, attached equipment and a cracked bulkhead panel were noted in this area, making cleaning difficult.
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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.:
33
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Site:
Preparation Room-Fish Preparation Room
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Violation:
Attached equipment, exposed wires and cables, as well as slotted fasteners on bulkheads and deckheads were noted in this area, making cleaning difficult.
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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.:
33
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Site:
Preparation Room-Meat Preparation Room
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Violation:
Attached equipment, exposed wires and cables and other difficult to clean features were noted on the bulkheads and deckheads in this area.
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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.:
33
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Site:
Provisions-Liquor Locker
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Violation:
A large opening was noted in the deckhead in this area, making cleaning difficult.
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Recommendation:
Seal this large opening in the deckhead.
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Item No.:
33
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Site:
Galley-Yacht Club
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Violation:
Recessed grout was noted between deck tiles throughout this area.
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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 decks, deckheads and bulkheads were difficult to clean due to gaps, holes, rough surfaces, attached equipment, exposed cables and other features.
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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.:
33
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Site:
Food Service General-
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Violation:
The deck-bulkhead junctures were not coved in many food areas, including the waiter stations in the dining room.
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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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