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Item No.:
08
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Site:
Potable Water-Deck 8 Aft Whirlpool Technical Room
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Violation:
Blue striping was noted on the backwashing drain lines and on several other non-potable water lines.
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Recommendation:
Remove the blue striping on non-potable water lines.
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Item No.:
08
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Site:
Potable Water-Deck 8 Midship Whirlpool Technical Room
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Violation:
Potable water lines were not striped blue.
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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.
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Item No.:
08
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Site:
Potable Water-Forward Starboard Side Bunker Station
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Violation:
The potable water hoses were not stored capped or coupled together in the hose locker.
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Recommendation:
Ensure that potable water hoses are stowed rolled tight with the ends capped, on reels, or racks or with ends coupled together in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-Forward Starboard Side Bunker Station
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Violation:
Three potable water hoses were noted on the deck in the bunker station room. These hoses were tightly rolled, however the ends were not capped or coupled. It was unclear why these were stored on the deck. The ship was not bunkering potable water during the inspection.
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Recommendation:
Ensure that hoses, fittings, water filters, buckets, and appurtences used for connection with the bunkering of potable water are handled and stored in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Evaporator A Engine Room
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Violation:
A dual check valve was installed on the high saline discharge line for the evaporator. Staff stated that this device was recently installed.
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Recommendation:
Install a reduced pressure backflow prevention device on the high saline discharge line for the evaporator.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Backwashing
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Violation:
The backwashing of the whirlpools was conducted automatically. However, there was no indication that the backwashing was continued until the water was clear. Per staff, visual checks were not conducted during backwashing. This was noted on the previous inspection.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
A tray of bread and rolls was placed out for service at the end of the buffet line uncovered or otherwise unprotected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
21
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Site:
Galley-Dishwash Area (London)
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Violation:
Several of the large waiter trays were damaged along the edges, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Other-Main Dining Room Dk 3 and Dk 4 (London)
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Violation:
A few of the metal pitchers had label remnants remaining on the exterior surfaces, making cleaning difficult.
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Recommendation:
Remove the label remnants.
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Item No.:
21
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Site:
Galley-Galley Dishwash Area
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Violation:
Some of the black waiter trays were damaged along the edges. The framing material was exposed, making cleaning difficult.
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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.
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Item No.:
21
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Site:
Galley-
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Violation:
Gaps and open seams were noted along the sides of some equipment, 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:
Buffet-
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Violation:
The Formica top of the small table was damaged along the edge, 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.:
22
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Site:
Galley-Potwash-Three Compartment Sink
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Violation:
The mounted thermometer for the final sanitizing rinse measured 130°F while the actual temperature was measured at 187°F.
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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 ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The undercounter dishwasher was posted out of order.
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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.:
24
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Site:
Buffet-Lido Port Side Aft
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Violation:
The sanitizing solution for the three bucket system was measured at less than 50 ppm. This was corrected.
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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:
Buffet-Lido Starboard Side Aft
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Violation:
The sanitizing solution for the three bucket system was measured at greater than 200 ppm. This was corrected.
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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:
Bar-Casino Bar
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Violation:
A sanitizer bucket chlorine concentration measured less than 50 ppm. The bar was open at the time of the finding. This was corrected.
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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.:
26
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Site:
Galley-Bread Toaster Section
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Violation:
Two of the four commercial toasters were soiled with greater than one day's accumulation of dirt and debris. According to galley personnel, these two toasters were not used routinely.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Other-Main Dining Room Dk 3 (London)
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Violation:
Two previously cleaned glasses 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.:
26
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Site:
Galley-Hot Line/Serving Line (London)
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Violation:
The previously cleaned deep fat fryer basin was soiled with food particles.
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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.:
29
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Site:
Galley-Dishwash Area
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Violation:
The handwash station was partially blocked by a deck stand with soiled items. The area was in active use at the time of the finding. This item was corrected during the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-
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Violation:
Recessed or missing grout was noted between deck tiles in this area.
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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:
Provisions-Walk-in Refrigerator #24
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Violation:
Recessed grout was noted between deck tiles at the interior threshold of the unit.
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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:
Preparation Room-
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Violation:
Recessed grout noted under the single compartment sink and in the center area.
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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:
Galley-Forward Port Side Pantry
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Violation:
Coving was not provided at the service line entrance, 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.:
33
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Site:
Galley-Service Side Grand Buffet
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Violation:
Slight recessed grout was noted on the service side, 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:
Buffet-Coffee Bar
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Violation:
The deck-bulkhead juncture was 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.:
33
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Site:
Galley-Center Galley
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Violation:
Recessed and missing grout were noted between deck tiles in this area.
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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:
Galley-Hot Line/Serving Line (London)
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Violation:
Recessed and missing grout was noted in this area.
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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:
Buffet-Staff Mess
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Violation:
The deck in the technical compartment under the serving line was soiled with greater than one days accumulation of debris.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
The corner coving tile at the bulkhead-deck juncture adjacent to the ice cream machine was missing, 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:
Preparation Room-Walk-in Refrigerator
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Violation:
A profile strip at the bulkhead-deck juncture near the front of the unit was separating. This left an opening where debris could collect, 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:
Buffet-
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Violation:
The linoleum deck material under the ice machine was peeling and buckling, 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-Casino Bar
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Violation:
Recessed and missing grout were noted in this area.
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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-Casino Bar
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Violation:
The base of the door to the pantry was damaged, 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.:
36
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Site:
Other-Main Dining Room Dk 4 (London)
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Violation:
The small decorative lighting in the pantry areas was not shatterproof or covered.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
One set of fluorescent light bulbs was not working, creating a low light level.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Buffet-
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Violation:
One live housefly was noted in this area.
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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.
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