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Item No.:
08
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Site:
Potable Water-
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Violation:
The Watts N9 backflow prevention device on the hose at the sink in the photo shop was not on the list of backflow prevention devices. The backflow prevention device listed for the hair salon was "Conbraco", but Watts 9D were installed on the hot and cold potable water lines to the hair salon.
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Recommendation:
Include all backflow prevention devices in the comprehensive cross-connection control program.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
It appeared that the person conducting the free halogen testing of the swimming pools was using the meter in the high range and not the low range. During the inspection, a sample was taken of the main pool. The inspectors test kit read 1.4 ppm and the crew members read 3.6 ppm. The meter was changed from high range to low range and the reading was 1.6 ppm. Approximately 1 hour prior to the test at the main pool, the free halogen test recorded in the log was 4.8 ppm. All of the recent readings in the logs indicated relatively high levels of free chlorine, but none over 5 ppm.
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Recommendation:
Ensure that a halogen test kit is provided and used.
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Item No.:
16
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Site:
Galley-Windjammer - Buffet Pantry
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Violation:
A plate of assorted cheeses were found in the undercounter refrigerator with a product temperature of 45 F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Pantry-Pool Bar Pantry
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Violation:
In the tall neutral cabinet in the back area of the pantry, there were open bottles of condiments and seasonings stored on the same shelf immediately adjacent to non-food items such as counter displays.
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Recommendation:
Place all food items in a separate location from non-food items.
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Item No.:
21
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Site:
Galley-Windjammer Main Galley
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Violation:
The rubber bumper guards on one of the hot holding cabinets (DK11-3) was deteriorated, 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-Deck 4 - Hot Galley/Hot Line
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Violation:
The protective covers for the mounted temperature gauges on the bain maries were missing, leaving an opening, making cleaning difficult.
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Recommendation:
Replace missing gauge covers.
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Item No.:
21
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Site:
Galley-Deck 4 - Hot Galley/Hot Line
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Violation:
The end caps were missing from some of the handles on the combination ovens, leaving openings, making cleaning difficult.
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Recommendation:
Replace the missing end caps.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Line Production Area
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Violation:
A stainless steel food scoop was noted with an opening at the end of the handle, leaving an opening were food could collect, making cleaning difficult. The end caps were missing from some of the handles on the combination ovens, leaving openings, 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.:
26
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Site:
Pantry-Ice Pantry Deck 7 Forward Starboard
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Violation:
The upper back edge of the ice bin was soiled.
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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:
Buffet-Windjammer - The Arctic Zone (Port)
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Violation:
Some of the previously cleaned ice cream bowls were found soiled and stored ready for service. A few of the previously cleaned saucers were found soiled and stored ready for service.
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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-Windjammer - Buffet Pantry
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Violation:
The interior of the ice cuber cover was soiled with a black material. This items was corrected during the inspection.
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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-Chops
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Violation:
Three previously cleaned hotel pans, one plate cover and one plate 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-Portofino's
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Violation:
Two previously cleaned plates 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-Deck 4 - Appetizer Pantry
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Violation:
The back side of the previously cleaned meat slicer guide was 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.:
27
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Site:
Buffet-Windjammer - The Arctic Zone (Port)
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Violation:
The countertop in this area was soiled with remnants of ice cream toppings. The area was last used the previous evening.
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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:
Pantry-Ice Pantry Deck 7 Forward Starboard
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Violation:
The lower inside lip of the outer cover to the upper compartment of the ice machine was soiled.
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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:
Pantry-Pool Bar Pantry
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Violation:
In the technical compartment below the multi-flow dispenser, the pipes on the right side of the compartment were soiled with a black material.
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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:
Galley-Windjammer - Dry Storage
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Violation:
Food debris was noted in the seams between the adjoining cabinets.
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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-Colonade Club Pantry
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Violation:
The handwash station near the back of the pantry did not have a "wash hands often" sign.
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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.:
30
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Site:
Pantry-Ice Pantry Deck 8 Midship Starboard
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Violation:
The handwash sink was not operational. The area was not in use and the basin was wet, indicating that it had been operational earlier.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
30
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Site:
Buffet-Windjammer - The Thirst Quencher (STBD)
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Violation:
There were no paper towels in the dispenser at the handwash station. This item was corrected during the inspection.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Food Service General-Galleys
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Violation:
Recessed or missing grout was noted in some areas for food service operations.
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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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