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Item No.:
08
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Site:
Potable Water-Pool Machinery Rooms
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Violation:
A non-continuous pressure device was installed on the potable water hose connections. In each room, a hose was connected with a valve downstream.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The potable water hose connections in the pool machinery rooms were not listed in 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-Tanks
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Violation:
The tank cleaning and disinfection records indicated the strength of the free halogen residual in ppm, but did not have the contact time. Also, the records did not indicate that the tanks were flushed or below 5 ppm before the tanks were placed back into service.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections. Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
16
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Site:
Galley-Hamburger Grill
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Violation:
The time as a public health control plan stated that once the food leaves the main galley, it goes on time control. Per staff, the food came from provisions and was placed inside refrigeration units in the hamburger grill area that were on temperature control. Once removed from these units, the food went on time control.
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Recommendation:
Ensure the time as a public health control plan reflects the service in this area.
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Item No.:
16
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Site:
Buffet-Portside Salad Buffet
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Violation:
A container of salad inside the undercounter refrigerator had a temperature of 50° F. This item was placed in the blast chiller.
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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:
Galley-Deck 2 Garde Manger
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Violation:
There was a container of sliced tomatoes inside the walk-in refrigerator with a temperature of 44° F. The tomatoes were placed in the blast chiller.
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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.:
20
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Site:
Galley-Deck 2 Beverage Area
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Violation:
The nozzle for the right juice dispenser was cracked. This was corrected.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Food Service General-Combination Ovens
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Violation:
There were slotted fasteners inside the combination ovens.
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Recommendation:
Replace the fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Buffet-Forward and Aft Beverage Stations
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Violation:
There were openings in the technical compartment under the juice machine.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Buffet-Portside Bistro
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Violation:
There was a gap with excessive sealant along the bottom of the bulkhead/equipment juncture under the toaster.
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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 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:
Buffet-Portside Bistro
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Violation:
The coating on the heat lamp at the carving station was peeling.
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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. 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.
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Item No.:
21
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The technical compartments for the undercounter cold holding units were difficult to clean due to the brine lines.
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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-Deck 2 Potwash
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Violation:
Water was spraying from the front of the potwash machine during its cycles.
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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-Warewash
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Violation:
There was soapy water splashing out from the side of the wash compartment of the dishwash machine.
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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-Warewash
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Violation:
The rinse curtain on the dishwash machine was soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
26
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Site:
Buffet-Aft Beverage Station
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Violation:
The water nozzle on the juice machine was soiled.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 2 Hot Galley
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Violation:
A few of the technical compartments for the undercounter cold holding units 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.:
33
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Site:
Bar-Explorations Cafe
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Violation:
The back left light was not flush with the deckhead, creating a gap.
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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:
Other-Neptune's Lounge
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Violation:
There was no coving at the deck/beverage station juncture. Also, there was no coving at the deck/bulkhead juncture inside the storage 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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Item No.:
34
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Site:
Galley-Deck 2 Warewash
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Violation:
There was a leak under the clean landing of 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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Item No.:
34
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Site:
Galley-Pinnacle Grill
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Violation:
There was a leak at the drain line of 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.:
40
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Site:
Integrated Pest Management-Provisions
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Violation:
The integrated pest management policy stated that all food, beverages and provisions would be inspected for pest before being brought onboard the vessel. The form used by the vessel stated that all food and beverage items were inspected before loading on the vessel. There was no mention of other provisions or supplies.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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