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Item No.:
08
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Site:
Potable Water-Tanks
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Violation:
Potable water tank # 3 was not labeled with the words "Potable Water."
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Recommendation:
Ensure that potable water tanks are identified with a number and the words "POTABLE WATER" in letters 13 mm (0.5 inch) high.
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Item No.:
08
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Site:
Pantry-Schooner Bar
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Violation:
A Swagle lock check valve was installed on the potable water line supplying the coffee machine. This device did not have an intermediate atmospheric vent. This item was corrected.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
16
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Site:
Other-Cafe Promenade
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Violation:
There was a time as a public health control plan at this area. The milk at the coffee bar was on time control and not included on this plan.
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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.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The time as a public health control plan did not indicate when the food went from temperature control to time control.
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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.:
17
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Site:
Galley-Cooling Logs
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Violation:
The spaghetti in the reach-in refrigerators in the main galley had a production date of April 8, 2010. There was no entry in the cooling logs for spaghetti on that day.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
There were no side sneeze shields at the bread station.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Buffet-Island Grill Line 3
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Violation:
There were slotted fasteners inside the pizza ovens.
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Recommendation:
Ensure that "V" type threads are not used on food-contact surfaces.
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Item No.:
21
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Site:
Buffet-Island Grill Line 2
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Violation:
The coating on the heat lamp bulbs was flaking.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. 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:
Buffet-Portside Line 1
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Violation:
The insulation inside the technical compartment for the cold top unit was torn.
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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:
Buffet-Island Grill Line 2
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Violation:
There was an opening around the drain pipe inside the drip pan housing for the left 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.:
21
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Site:
Galley-
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Violation:
There was an opening on the underside of the cook top.
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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-Johnny Rockets
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Violation:
There was an excessive amount of sealant around the drain pipe for the drip pan housing for the left flat 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.:
21
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Site:
Galley-Deck 3 Hot Galley
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Violation:
The grouting around the steam pipe for the third Bain Marie was cracked and rough.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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-Deck 4 Hot Galley
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Violation:
There was steam escaping from the front of the right combination oven that was not being captured by the exhaust.
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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-Potwash
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Violation:
A long handled cooking paddle did not have an end cap, exposing a long hollow tube that was difficult to clean. The paddle was discarded.
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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-Warewash
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Violation:
There was an insufficient amount of water pressure at the final rinse nozzles for the glasswash machine. This caused an erratic spray pattern from the final rinse nozzles.
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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.:
22
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Site:
Galley-Deck 5 Warewash
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Violation:
The rinse curtain for the glasswash machine was soiled.
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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. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
There was an oily sheen on the top of the water inside the sanitize compartment of the three compartment sink.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Other-Cafe Promenade
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Violation:
The fan for the compressor inside the technical compartment under the dipper well was 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:
Buffet-Island Grill Line 2
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Violation:
The undersides 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:
Galley-Hot Galley
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Violation:
The underside of the combination ovens were heavily soiled, especially along the potable water lines.
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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:
Provisions-Dry Stores
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Violation:
The metal racks used to store food above the drain in the back left corner 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.:
29
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Site:
Housekeeping-Pantry Locker 13-08
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Violation:
The handwash station for pantry 13-08 was broken and out-of-service. The sink was removed from the wall.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
30
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Site:
Preparation Room-
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Violation:
The handwash station near the potato peeler did not have a waste receptacle.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Provisions-Toilet Room
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Violation:
The public crew toilet in the provisions area did not have a self closing door.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Buffet-Concierge Lounge
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Violation:
There was no "wash hands often" sign at the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Buffet-Concierge Lounge
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Violation:
There was no soap in the dispenser at the handwash sink.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Johnny Rockets
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Violation:
The locking pin inserts at the doors were rusty.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Galley-
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Violation:
There was water dripping from the deckhead onto the deck near the combination oven located near the blast chiller. It was unclear where the water was coming from.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Buffet-Line 4
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Violation:
There was an opening at the bottom of the stainless steel bulkhead near the toaster station.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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-Technical Compartments
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Violation:
There were openings around the bulkhead pipe penetrations inside the technical compartments for the undercounter refrigeration units in the Windjammer buffets and galley and Johnny Rockets.
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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:
Provisions-Toilet Room
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Violation:
There were holes in the door frame of the toilet room.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure holes and void spaces are sealed with a smooth, durable, easily cleanable material to facilitate proper cleaning and prevent harborage for pests.
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Item No.:
33
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Site:
Food Service General-Main Galley Deck 3 & 4
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Violation:
The deck had missing or recessed grout and a few damaged tiles in the hot galleys especially under the tilting pans and soup kettles.
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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:
Provisions-Egg Stores
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Violation:
The back right bulkhead had a gap above the cove piece.
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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:
Provisions-Dry Stores
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Violation:
The deck was soiled with a dried brown substance under the bite-sized Mini Wheats.
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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:
Provisions-Dry Stores
|
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Violation:
The drain cover in the back left corner was covered with a thick layer of rust. The bulkhead around this area was also soiled with rust.
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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. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant. 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-Store Room 2832
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Violation:
There was a hole in the door frame where the latching pin and lock inserted.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure holes and void spaces are sealed with a smooth, durable, easily cleanable material to facilitate proper cleaning and prevent harborage for pests.
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Item No.:
33
|
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Site:
Bar-Schooner Bar
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Violation:
The decorative canvas above the schooner bar was slightly soiled.
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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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Bar-Schooner Bar
|
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Violation:
The pillar in the service area of the bar was not coved at the deck juncture.
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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:
Galley-Deck 5 Hot Galley
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Violation:
There was recessed and missing deck grout.
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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.:
34
|
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Site:
Galley-Deck 5 Warewash
|
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Violation:
The deck drain under the soiled landing of the dishwash machine 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-Deck 3 Vegetable Station
|
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Violation:
There was a water leak from the water line supplying the hood cleaning system. The water was dripping from the hood onto the deck.
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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
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
The deckhead light in the middle of the freezer was filled with water that was leaking onto the deck.
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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
|
|
Site:
Buffet-Island Grill Egg Station
|
|
Violation:
There was water leaking from the drain line at the handwash sink.
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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
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
There was a leak at the drain line of the handwash sink near the dishwash machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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