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Item No.:
22
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Site:
Galley-La Terrazza Dish Wash
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Violation:
The data plate on the glass wash machine did not list the cycle times for the wash and rinse cycles.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
28
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Site:
Galley-La Terrazza Dish Wash
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Violation:
There were a few teapots stored upright with water noted inside.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
27
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Site:
Buffet-
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Violation:
The drain inside the technical compartment near refrigerator #1 was heavily 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.:
21
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Site:
Buffet-
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Violation:
The glass top of the sneeze guard for the hot holding buffet line was cracked, making cleaning difficult.
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Recommendation:
Replace the glass top.
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Item No.:
33
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Site:
Buffet-
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Violation:
There were 2 holes noted in the bulkhead by the hand wash station, making cleaning difficult.
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Recommendation:
Seal the holes in the bulkhead.
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Item No.:
37
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Site:
Galley-Dish Wash
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Violation:
There was excessive steam noted in the dish wash area.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
There was no data plate on the glass wash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
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Site:
Galley-Dish Wash
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Violation:
There were a few soiled plates stored on the clean storage rack.
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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.:
22
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Site:
Galley-Pot Wash
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Violation:
The mounted pressure gauge on the pot wash machine measured at 39 psi.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
19
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Site:
Galley-Cold Galley
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Violation:
A small metal bowl used as a scoop was located inside a container of parmesan cheese inside the walk-in refrigerator.
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Recommendation:
Ensure a scoop with a handle is used to dispense food. During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
The data plate for the glass wash machine indicated the minimum wash temperature of 120 F. This machine uses hot water to sanitize.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F). Update the data plate with the required wash temperature.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There were a few missing screws noted on the front panels at the grill station, making cleaning difficult.
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Recommendation:
Replace the missing screws.
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Item No.:
27
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Site:
Galley-Pastry
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Violation:
The non-food contact surfaces of the bread roll machine were 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.:
21
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Site:
Galley-Pastry
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Violation:
The paint on the non-food contact surfaces of the bread roll machine was chipped, making cleaning difficult.
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Recommendation:
Resurface or repaint the bread roll machine.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The plastic parts on the end of the conveyor on the bread roller were chipped, making cleaning difficult.
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Recommendation:
Replace the plastic parts on the bread roller.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
There was no data plate on the dish wash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
20
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Site:
Galley-Pot Wash
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Violation:
The hot holding cabinet staged outside of the pot wash area had been out of order since the last inspection dated January 2007.
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Recommendation:
Repair or replace the hot holding cabinet.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Recessed grout was noted along the scuppers throughout the food preparation areas, 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:
Bar-Panorama Bar
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Violation:
Damaged bulkhead tiles were noted near the doorway, 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.:
08
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Site:
Potable Water-Deck 3 Starboard Bunker Station
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Violation:
There was no keeper chain on the cover to the top filling connection.
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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. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The cross-connection and the backflow prevention devices for the spa steam rooms were not listed on the comprehensive cross-connection control program.
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Recommendation:
Add these backflow prevention devices to the comprehensive list.
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Item No.:
*
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The vessel's OPRP indicated that solutions with a chlorine concentration of 500 to 2000 ppm will be used to sanitize public areas in the case of an outbreak. This level should be a minimum of 1000 ppm.
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Recommendation:
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The door gasket for the undercounter refrigeration unit was torn on the top corner under the handle, making cleaning difficult. This was at the single unit on the far end of the preparation counter.
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Recommendation:
Replace the torn gasket.
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