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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
The far point analyzer read 0.82 ppm. The inspector's test kit measured 0.53 ppm and the engineer's test kit measured 0.56. The analyzer was calibrated.
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Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is conducted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The labels on the potable water hoses were worn and difficult to read at the side door 0.07 station.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The chemical dispensers in the galleys were not listed on the cross-connection control program.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The sample cock for production was less than 3 meters from the chlorine injection point.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
21
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Site:
Bar-Cafe on the Way
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Violation:
There was on opening inside the technical space under the ice cream dipper well.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There were gaps and seams along the underside of equipment. There was limited space to clean between the tilting kettles and the technical compartments and limited space between pieces of equipment. There were gaps around the chute inside the top of the drip pan housings of the grills.
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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. Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Center
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Violation:
There were gaps around the grease drains on the bank of three deep fryers.
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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-Galaxy Line
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Violation:
The double salamander was missing two fasteners from the back panel.
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Recommendation:
Replace the fasteners.
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Item No.:
27
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Site:
Galley-Bakery/Pastry
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Violation:
The non-food contact areas of the dough sheeter were soiled with flour. The gears for the roller were heavily caked with flour.
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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:
Food Service General-
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Violation:
The gaps around the chute inside the top of the drip pan housing of the grills 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.:
27
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Site:
Bar-Cafe on the Way
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Violation:
The insulation inside the technical space under the ice cream dipper well was 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.:
27
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Site:
Galley-Center
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Violation:
The upper inside area of the technical space under the deep fryers was extremely 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.:
27
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Site:
Galley-Forward Grill Port
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Violation:
The white insulation inside the technical spaces had turned black with a slimy substance.
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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.:
29
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Site:
Galley-Forward Grill Starboard
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Violation:
The handwashing station had a maximum temperature of 90.1° F through the mixing valve when measured with the inspector's thermometer.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Galley-Forward Grill Port
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Violation:
The deck was soiled with oil from the deep fryer.
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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:
Buffet-Lido Forward Port
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Violation:
The deck/cabinet junctures were not coved at the waiter stations.
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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-Grand Buffet
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Violation:
The bulkhead profile strip was damaged behind hot line E9-32.
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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-Dishwash
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Violation:
The entrance door had a hole in the door where the key insert for the lock used to be.
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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-Dishwash Starboard
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Violation:
There was water leaking from the deckhead into the deckhead light cover. The water was leaking out of the light cover on the deck in front of the glasswash machine.
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Recommendation:
Find the cause of the water leak and repair it.
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Item No.:
33
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Site:
Dining Room-Galaxy
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Violation:
There were holes in the bulkhead under the beverage machines.
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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:
Buffet-Staff, Officer & Petty Officer Mess
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Violation:
The deck/bulkhead junctures were not coved under the buffet counters, beverage counters or the waiter stations.
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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:
Bar-Starboard Solar Bar
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Violation:
The deckhead was dusty.
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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.:
34
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Site:
Galley-Forward Grill Port
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Violation:
The drain for the handwashing station was clogged.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Forward Grill Port
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Violation:
There was oil leaking from the drain of the deep fryer on the deck. The valve to the drain line was closed.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
There was excessive condensate on the deckhead above the sanitize compartment of the 3-compartment sink.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
There was excessive condensate on the deckhead above the dirty landing of the dishwash machine.
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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
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Site:
Galley-Galaxy Line Cleaning Locker
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Violation:
The cleaning equipment was stored in the locker erratically. The door was unable to be fully opened. Mops were stored with wet heads directly on the deck.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
41
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Site:
Children Area-
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Violation:
There was not a supply of disposable diapers at the baby changing station.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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Item No.:
41
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Site:
Ventilation-Fan Room 5-10
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Violation:
The condensate drain pan and collection system for air handling unit 5.10.1 was not accessible. This was the only air handling unit that was not accessible. Per staff, this will be corrected within a month.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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