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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The program did not include the backflow prevention devices for the undercounter glass machines in the bar or housekeeping pantries and for the combination ovens in the galleys.
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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 chilled water system lines were striped blue/white/blue, indicating technical water, before the reduced pressure zone assembly. The chilled water lines were potable water.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
13
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Site:
Galley-Chef's Table Variance
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Violation:
The approved variance stated that passengers can not participate in the chef's table if they or their close contacts have been ill with gastrointestinal illness or respiratory illness within the last 48 hours. The variance stated that a letter would be given to all participants clearly stating the policies and procedures of the program. However, the letter given to participants stated that they could not participate if they or their close contacts were ill with gastrointestinal illness or a respiratory illness. The letter did not mention if they had been ill in the previous 48 hours.
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Recommendation:
Update the letter to participants.
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Item No.:
21
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Site:
Galley-Bell Box
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Violation:
There was a gap around the grease chute inside the drip pan housing of the flat grill.
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Recommendation:
Close the gap.
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Item No.:
21
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Site:
Galley-Gazebo
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Violation:
There was a gap around the grease chute inside the drip pan housing of the grooved grill.
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Recommendation:
Close the gap.
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Item No.:
21
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Site:
Galley-Bains Marie Deck 6
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Violation:
A few of the plastic temperature gauge covers were cracked and damaged.
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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.
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Item No.:
21
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Site:
Bar-Lobby
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Violation:
There was a gap in the back left corner of the center technical space.
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Recommendation:
Profile the gap.
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Item No.:
22
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Site:
Galley-Starbord Aft Dishwash Deck 6
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Violation:
The dishwash and glasswash machines did not have a data plate. This was corrected.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
27
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Site:
Galley-Fish Station Deck 6
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Violation:
The hood above the flat grill was slightly soiled with grease.
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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-Pastry Deck 5
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Violation:
The dough sheeter was soiled at the belt gears with old dough.
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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.:
28
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Site:
Pantry-Deck 5 Pantry
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Violation:
The soiled end of the counter was adjacent to the clean storage rack. There was no shield between the clean storage rack and the soiled end of the counter.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-Toilet Rooms
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Violation:
There was not a sign in the restroom reading, "WASH HANDS AFTER USING TOILET".
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Sabatini's
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Violation:
The deck/cabinet juncture was not coved in the wine storage area. This was corrected.
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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:
Food Service General-
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Violation:
There were a few small areas in several food preparation areas where the grout was slightly pitted.
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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:
Bar-Lobby
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Violation:
There was a hole in the door frame, at the exit from the pantry to the bar, where the lock inserted.
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Recommendation:
Close the hole.
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