|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Halogen Analyzer
|
|
Violation:
Staff was using the high range sample cell and the high range procedures to calibrate the far point halogen analyzer. The free residual chlorine was less than 2.2 ppm indicating low range sampling prodedures should have been followed. This was causing an inaccurate reading and improper calibration of the device.
|
|
Recommendation:
Ensure the proper procedures are followed for residual chlorine testing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The potable water lines for the men's and women's steam generators for the sauna were listed as protected by Watts N9 devices. The connections were protected by Watts 9-D devices.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The air gaps for the chemical make-up tanks in the pool machinery rooms were not listed in the program.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pool Machinery Rooms
|
|
Violation:
The potable water lines supplying the chemical make-up tanks were not striped blue.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The cross-connection control program had the reduce pressure assembly backflow prevention devices listed with the appropriate annual tests recorded. However, in some instances the program did not provide where these connections were located.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The reduced pressure assembly used to protect the potable water from the technical water system was orientated 90° from horizontal. This device was not approved for that installation.
|
|
Recommendation:
Install the device in the horizontal orientation it was approved for.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The potable water line by the sorting table supplying the spray hose was not striped or painted blue.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The potable water lines supplying the handwash station were not striped or painted blue.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Room Service-
|
|
Violation:
The service time for this outlet was greater than 4 hours. A time control discard log was used. However, there were no discard labels on the food items.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew, Officer and Petty Officer's Messes
|
|
Violation:
The tongs were not located under the sneeze guard.
|
|
Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
There were slotted fasteners inside the top of the deck mounted mixer.
|
|
Recommendation:
Replace the slotted fasteners with smooth, low profile non-corroding fasteners.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deli Station
|
|
Violation:
The sealant used on the food contact surfaces of the slicer was rough.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Beverage Stations
|
|
Violation:
The rear exterior housing of the undercounter ice maker/ice and water dispenser machines had a water collection point which was constructed of Styrofoam.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Siren's
|
|
Violation:
There was an unsealed electrical penetration in the technical space under the utility sink.
|
|
Recommendation:
Seal the penetration.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The front plastic cover for the dough conveyor was damaged.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center Galley
|
|
Violation:
The aft tilting pan next to the soup kettle was damaged at the front, right bottom corner.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was an opening at the left front corner of the portside hot plate.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center Galley
|
|
Violation:
The gasket on the alto-sham next to the combination ovens was loose.
|
|
Recommendation:
Repair or replace the gasket.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
There was water dripping from the air blower inside the clean landing of the glasswash machine. Per the engineer, a coupling was loose and needed to be tightened.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-Lower Level Starboard Pantry Dining Room
|
|
Violation:
The inside of all the coffee lids was soiled.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Starboard Grand Buffet Beverage Station
|
|
Violation:
The drain lines for the coffee machine inside the technical compartment were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Beverage Stations
|
|
Violation:
The rear exterior housing of the undercounter ice maker/ice and water dispenser machines was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
The clean bain marie pans were stacked wet on the racks.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
The deckhead light covers above the tilting pans were soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Aft Grand Buffet Beverage Station
|
|
Violation:
The deck had peeling paint inside the technical compartment.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
There was no coving along the deck/counter junctures at the beverage stations and at the lido dessert display.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Aft Grand Buffet Portside Beverage Station
|
|
Violation:
The deck inside the technical compartment was unfinished.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Pizzeria
|
|
Violation:
The wooden door frame was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Hamburger Grill
|
|
Violation:
There was a loose bulkhead profile strip to the left of the grill.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Portside Forward Pantry
|
|
Violation:
The wooden door frame was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Grand Buffet
|
|
Violation:
There was no coving along the deck/decoration counter juncture.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside Beverage Station Lido Center
|
|
Violation:
The deck inside the technical compartment was damaged and soiled.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was recessed and missing grout especially around the scuppers in the food preparation areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Forward Starboard Pantry
|
|
Violation:
The corner of the bulkhead next to the high fog door was damaged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Starboard Grand Buffet Beverage Station
|
|
Violation:
There was a water leak at the drain lines for the coffee machines inside the technical compartment.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Forward Starboard Beverage Station
|
|
Violation:
There was a water leak at the top of the coffee grounds container inside the technical compartment.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Room Service-
|
|
Violation:
The handwash sink near the ice machine was clogged.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pizzeria
|
|
Violation:
There was a water leak at the drain line for the handwash sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was an insufficient amount of light for cleaning purposes behind the ovens.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pastry
|
|
Violation:
There was an insufficient amount of light for cleaning purposes behind the ovens.
|
|
Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
39
|
|
Site:
Galley-Center Galley
|
|
Violation:
There were dead flies inside the deckhead light covers above the tilting kettles.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There were dead flies inside the deckhead light covers above the tilting kettles.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|