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Item No.:
*
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Site:
*General Comment-Recordkeeping - Potable Water, Swimming Pools and Whirlpool Spas, Ventilation
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Violation:
The recordkeeping for the potable water system, swimming pools and whirlpool spas, as well as the ventilation system were exceptional.
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Recommendation:
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Item No.:
*
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Site:
*General Comment-Foiod Service General - Food Temperatures (Potentially hazardous food)
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Violation:
Food temperatures for potentially hazardous foods were excellent.
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Recommendation:
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Item No.:
08
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Site:
Bar-Petty Officer's Bar
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Violation:
The atmospheric vacuum breaker on the deck tap beneath the handwash station was missing the top cover.
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Recommendation:
Replace the missing component to the atmospheric vacuum breaker.
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Item No.:
19
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Site:
Provisions-Provisions - Dry Storage
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Violation:
A one pound bag of potato chips was found open, exposing the food to potential contamination. This item was discarded during the inspection.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Main Galley - Deck 3 - Blast Chiller
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Violation:
The blast chiller adjacent to the potwash area was posted out of order for the past month. The ship is awaiting spare parts.
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Recommendation:
Repair the damaged blast chiller.
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Item No.:
20
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Site:
Galley-Crew Galley
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Violation:
The deep fat fryer (second from the port side) was posted out of order for the past three weeks. The ship is awaiting spare parts.
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Recommendation:
Repair the deep fat fryer.
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Item No.:
21
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Site:
Galley-Crew Galley
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Violation:
Peeling labels were noted on the hot plate cabinet, making cleaning difficult.
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Recommendation:
Reattach the peeling labels.
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Item No.:
21
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Site:
Galley-Main Galley - Deck 2 - Dishwash Area
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Violation:
A few of the black waiter trays were damaged along the edges, exposing the wire frame beneath, making cleaning difficult.
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Recommendation:
Replace the damaged waiter trays.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 2 - Dishwash Area
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Violation:
The mounted final rinse temperature gauge measured 210 °F while the temperature at the plate surfaces measured 160 °F. It appears that the final rinse temperature gauge is out of calibration.
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Recommendation:
Calibrate the final rinse temperature gauge.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 2 - Potwash Area
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Violation:
The cycle time for the wash cycle was not listed on the dataplate. The final rinse cycle time was listed on the dataplate.
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Recommendation:
Ensure all cycle times are listed on the dataplates.
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Item No.:
22
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Site:
Preparation Room-Preparation - Butcher
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Violation:
The undercounter dishwasher was posted out of order for the past three weeks. The ship is awaiting spare parts.
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Recommendation:
Repair the undercounter dishwasher.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 3 - Potwash Area
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Violation:
The cycle time for the wash cycle was not listed on the dataplate. The cycle time for the final rinse cycle was listed on the dataplate.
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Recommendation:
Ensure the cycle time for all cycles are listed on the dataplates.
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Item No.:
22
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Site:
Galley-Main Galley - Deck 3 - Dishwash Area
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Violation:
The final rinse temperature gauge on the in-use dishwash machine registered 220 °F. The temperature at the plate surface was measured at 164°F.
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Recommendation:
Calibrate the final rinse temperature gauge. 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-Main Galley - Deck 3 - Dishwash Area
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Violation:
The final rinse temperature gauge on the in-use glasswash machine registered 210-220°F. The temperature at the glass surface was measured at 170 and 178°F. The final rinse temperature gauge appears to be out of calibration.
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Recommendation:
Calibrate the final rinse temperature gauge.
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Item No.:
22
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Site:
Galley-Lido Dishwasher Area
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Violation:
Both the dishwasher and glass washer final rinse temperature gauges measured 220°F while in active use. Both machines measured greater than 160°F at the plate and glass surfaces, respectively. It appears that the temperature gauges are out of calibration. The final rinse pressure gauge on the conveyor dishwasher had an erratic pattern during operation. On some runs, the gauge was within acceptable limits; at other times the gauge was out of the acceptable range while the items were being sanitized. It appears the gauge may be defective.
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Recommendation:
Calibrate the final rinse temperature gauges on both warewash machines. Repair the final rinse pressure gauge on the conveyor dishwasher. 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.:
24
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Site:
Buffet-Lido Asian Buffet
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Violation:
A sanitizer container halogen concentration was measured at less than 50 ppm. This item was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Main Galley - Deck 2 - Pastry
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Violation:
A sanitizer container was tested and found to have a chlorine concentration greater than 200 ppm. This item was corrected during the inspection.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Preparation Room-Preparation - Fish Preparation Room
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Violation:
Wet wiping cloths were observed draped across the sanitizer container. The area was in active use at the time of the finding.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Main Galley - Deck 2 - Hot Line
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Violation:
Two previously cleaned bowls were found soiled and stored in the plate trolley.
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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.:
26
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Site:
Other-Petty Officer's Mess
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Violation:
Two previously cleaned forks were found soiled and stored ready for service in the utensils dispenser.
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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.:
26
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Site:
Pantry-Lido Asian Pantry
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Violation:
A few sushi plates were found soiled and stored as clean.
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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.:
33
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Site:
Bar-Piano Bar
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Violation:
An open seam was noted where the handwash sink met the stainless steel bulkhead.
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Recommendation:
Repair the open seam.
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Item No.:
33
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Site:
Provisions-Provisions - Vegetable Walk-in Refrigerator
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Violation:
A profile strip on the bulkhead above the door was separating, leaving an opening, making cleaning difficult.
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Recommendation:
Repair the separating profile strip.
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Item No.:
33
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Site:
Provisions-Provisions - Fish Freezer
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Violation:
The base of the bulkhead at the threshold was damaged, leaving a gap, making cleaning difficult.
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Recommendation:
Repair the damaged bulkhead.
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Item No.:
33
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Site:
Preparation Room-Preparation - Butcher
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Violation:
Two profile strips at the base of the bulkhead were separating, leaving openings, making cleaning difficult.
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Recommendation:
Repair loose, separating profile strips.
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Item No.:
41
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Site:
Children Area-Child Activity Center
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Violation:
The vinyl cover on one sleeping mat was damaged, making cleaning difficult.
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Recommendation:
Repair the damaged sleeping mat.
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