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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
There were a few times when the vessel over nighted in Hawaii and the super halogenation of the whirlpools did not take place.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
20
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Site:
Galley-Pizzaria Grill
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Violation:
The flat top grill was very pitted, making cleaning difficult.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The gaskets in refrigeration units #110 & 112 were torn.
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Recommendation:
Replace the torn gaskets.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The door handle was loose on refrigeration unit #112.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
An open seam was noted along the front edge of two drip pans, making cleaning difficult.
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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.:
21
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Site:
Galley-Bakery
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Violation:
There was a torn gasket in refrigeration unit #88.
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Recommendation:
Replace the torn gasket.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There were several peeling labels noted on equipment throughout the galley, making cleaning difficult.
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Recommendation:
Remove the peeling labels.
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Item No.:
29
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Site:
Galley-Hot Galley
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Violation:
The temperature of the water at the handsink was measured at 146 F. This was corrected on site.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
30
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Site:
Galley-Hot Galley
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Violation:
There was no "Wash Hands Often" sign at the handsink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
A large gap was noted on the right side of the bulkhead behind the soup kettle, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deckhead panel above the combination oven was warped, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Main Galley and Crew Galley
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Violation:
There were a few areas where the deck tiles were cracked or chipped and there was recessed grout along the deck/bulkhead junctures.
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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:
Food Service General-Waiter Stations
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Violation:
The deck/counter junctures at the waiter stations were not coved, making cleaning difficult.
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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:
Preparation Room-
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Violation:
There was a leak under the 2 compartment 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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak at the faucet of the preparation 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.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate noted on the deckhead above the dirty landing of the dishwash machine.
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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.
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Item No.:
37
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Site:
Galley-Pastry
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Violation:
There was condensate forming on the deckhead above the portside pastry baking oven.
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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.
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Item No.:
38
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Site:
Galley-Hot Galley
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Violation:
The large mixer was posted "Not In Use". Per staff, this equipment will be removed during the next dry dock in April 2008.
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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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Item No.:
38
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Site:
Galley-Bakery
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Violation:
The dishwash machine was posted "Not In Use". Per staff, this equipment will be removed during the next dry dock in April 2008.
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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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