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Item No.:
08
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Site:
Potable Water-Bunkering Logs
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Violation:
There were two dates in January 2009 where the time recorded of the initial shore side water supply test for pH and free halogen residual was at least one hour after bunkering began. Additionally, there were two dates in February 2009 where no initial shore side water supply pre-test was recorded.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage.
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Item No.:
08
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Site:
Potable Water-Portside Bunkering Station
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Violation:
Three of the six filling line caps were not secured with chains. In addition, one of the filling lines was not capped.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free.
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Item No.:
08
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Site:
Potable Water-Salon
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Violation:
There was no backflow prevention device on the spray hose in one of the hairwash sinks.
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Recommendation:
Install a backflow prevention device.
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Item No.:
19
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Site:
Provisions-Poultry Thawing Room
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Violation:
Open packages of chicken were on the top of the storage racks and were not protected from contamination. This was corrected at the time of the inspection.
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Recommendation:
Ensure that food is protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Dairy Store
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Violation:
Condensate was forming on the deckhead above a storage stand containing packaged butter and cheese. Condensate was observed dripping onto the deck and the packaged food products below.
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Recommendation:
Ensure that food is protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
There was no side sneeze shield at the rice/bread display.
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Recommendation:
Ensure that food on display is protected from contamination by the use of food guards or other effective means.
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Item No.:
21
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Site:
Provisions-Poultry Preparation Room
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Violation:
The bottom exterior frame of the entry door was damaged, creating an open seam.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair.
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Item No.:
22
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Site:
Galley-Potwash - 3-Compartment Sink
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Violation:
The hot water sanitize rinse sink thermometer reading was 180F. The water temperature was 171F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash Machine
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Violation:
The machine mounted final rinse temperature gauge was not working. This was corrected at the time of the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The machine mounted temperature gauges were not working.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment.
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Item No.:
27
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Site:
Galley-Pastry - Technical Spacxe #4811.011.072
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Violation:
There was a heavy mold and biofilm coating on the pipe insulation. This was corrected at the time of the inspection.
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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:
Bar-Avalon
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Violation:
The electrical lines in the technical compartment for undercounter refrigerator #4811.095.405 were soiled. In addition, the left side panel had some areas of corrosion.
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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.:
30
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Site:
Pantry-Unicorn Bar
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Violation:
There was no water at the handwash sink. According to staff, the automatic sensor was malfunctioning.
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Recommendation:
Ensure that handwashing facilities are kept in good repair.
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Item No.:
33
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Site:
Galley-Hot Grill
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Violation:
A few deck tiles had recessed grout.
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Recommendation:
Ensure that decks in food preparation areas are maintained for easy cleaning.
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Item No.:
33
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Site:
Pantry-Pizza
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Violation:
A few deck tiles had recessed grout.
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Recommendation:
Ensure that decks in food preparation areas are maintained for easy cleaning.
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Item No.:
33
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Site:
Pantry-Rotissiere
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Violation:
The deck material inside technical space 4811.092.432 was broken and cracked.
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Recommendation:
Ensure that decks in food preparation areas are maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Forward Main Pool Wait Stations
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Violation:
The deck/counter junctures were not coved.
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Recommendation:
Ensure that deck/counter junctures at buffets, bars, waiter stations, and dining room work counters are coved
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Item No.:
33
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Site:
Bar-Avalon
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Violation:
The deck/counter juncture at the starboard bar waiter station was not coved.
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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:
Buffet-Canned Soda Dispenser
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Violation:
The deck under the soda dispenser was soiled.
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Recommendation:
Ensure that decks attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
There was a missing bulkhead access panel behind the center tilting kettle, exposing the void space behind.
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Recommendation:
Ensure that bulkheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Bar Store
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Violation:
There was a broken deck tile on the port side near the condenser.
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Recommendation:
Ensure that decks in storage areas are maintained for easy cleaning.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
A few of the deck tiles had recessed grout.
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Recommendation:
Ensure that decks in food preparation, warewashing, pantries, and storage areas are maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The deck/counter juncture along the front of the wait stations was not coved.
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Recommendation:
Ensure that deck/counter junctures at buffets, bars, waiter stations, and dining room work counters are coved
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The deck/counter juncture along the front of the beverage station was not coved.
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Recommendation:
Ensure that deck/counter junctures at buffets, bars, waiter stations, and dining room work counters are coved
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Item No.:
37
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Site:
Provisions-Fish Thawing Room
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Violation:
Condensate was forming on the deckhead.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Provisions-Poultry Thawing Room
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Violation:
Condensate was forming on the deckhead mounted speaker. No condensate was observed dripping onto the deck or stored foods.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Provisions-Dairy Store
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Violation:
Condensate was forming on the deckhead above a storage stand containing packaged butter and cheese. Condensate was observed dripping onto the deck and the packaged food products below.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Provisions-Bar Store
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Violation:
Condensate was forming on the deckhead and dripping onto boxes of bottled wine and onto the deck below.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Under Counter Refrigeration Unit/Prep Table 4811.0A4.027
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Violation:
There was condensate forming on the pipe enclosure above the preparation counter. The condensate was running down the bulkhead onto the back of the preparation table. No foods were on the table.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Appetizer Pantry
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Violation:
The vegetable washer was labeled as not in use. Per staff this unit has never been used.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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