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Item No.:
08
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Site:
Potable Water-Potable Water Hoses
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Violation:
The potable water hoses were labeled "Potable Water Only" at only one end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Aft Jacuzzi
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Violation:
The anti-entrapment drain cover for the Jacuzzi was missing.
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Recommendation:
Replace the anti-entrapment drain cover.
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Item No.:
21
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Site:
Galley-Roast Station
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Violation:
Excessive sealant was noted around the electrical control panel of the combination ovens, making cleaning difficult.
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Recommendation:
Remove the excessive sealant.
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Item No.:
21
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Site:
Galley-Warewash Area
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Violation:
Several waiter trays were severely chipped along the edges, exposing the metal frame and making cleaning difficult.
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Recommendation:
Replace the damaged waiter trays.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
Excessive sealant was noted around the tops of the wok heat induction units, making cleaning difficult.
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Recommendation:
Remove the excessive sealant.
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Item No.:
21
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Site:
Galley-Supper Club
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Violation:
A loose profile strip was noted in the hood above the salamander, making cleaning difficult.
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Recommendation:
Repair or replace the loose profile strip.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
Peeling labels were noted on the tilting kettles located in the hot galley, making cleaning difficult.
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Recommendation:
Remove the peeling labels.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The wall mounted temperature gauge for the final rinse compartment registered 210F, while the manual tested temperature was measured at 205F.
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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-Pot Wash
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Violation:
The rinse temperature gauge on the pot wash machine was not operating properly. The needle was not moving. The plate surface temperature was measured at 167 F.
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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.
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Item No.:
28
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Site:
Bar-Unicorn Coffee Shop
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Violation:
There were a few clean cups stored on a wet shelf inside the reach-in refrigerator.
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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.:
33
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Site:
Buffet-Mid Ship Buffet
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Violation:
Water was noted pooling on the deck inside the technical compartment under the juice machine.
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Recommendation:
Ensure the deck is dry.
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Item No.:
33
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Site:
Buffet-Deli
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Violation:
There was about 6 inches of water noted on the deck of the technical compartment. Staff stated there was no drain located in this technical compartment and this would be corrected during the next dry dock.
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Recommendation:
Ensure the deck is dry.
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Item No.:
33
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Site:
Buffet-Asian Lido
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Violation:
The deck was peeling inside the technical compartment, making cleaning difficult.
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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:
Pantry-Lobby Bar
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Violation:
There were soap suds noted on the deck under the ice machine.
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Recommendation:
Ensure the deck is dry.
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