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Item No.:
08
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Site:
Potable Water-
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Violation:
The reduced pressure backflow prevention devices for the hood clearing system were not listed in the AMOS system. There was no record of annual testing for these devices.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing. Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The AMOS tracking system for inspection of non-testable backflow prevention devices did not list the plumbing system component and matching device. Only the deck number was indicated. There was an additional list that contained cross-connections, plumbing system component , location, and device, however, the device type was not correct for several locations.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
For 2 days the potable water bunkering chart indicated that the halogen level was below 2 ppm for several hours. Manual samples were taken periodically during bunkering and the manual readings indicated greater than 2 ppm, even when the chart indicated approximately 1 ppm. Staff stated that when the flow was low, the analyzer does not provide accurate readings. If manual samples are utilized to perform bunkered water halogen levels, they must be performed hourly.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Charts
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Violation:
The charts for the whirlpools were scaled from 0-5 ppm, but the unit was calibrated for charts that are scaled from 0-10 ppm.
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Recommendation:
Utilize charts within the proper calibration range of the analyzer/recorder.
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Item No.:
16
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Site:
Galley-Deck 9 Holding Galley
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Violation:
One tray each of sliced melons, smoked salmon, and cheese had 7-day discard labels. Per staff and the time control plan, these items were on time control.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Galley-Deck 9 Holding Galley
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Violation:
The time control plan for the buffet line stated that all items in the buffet and holding galley are on time control. Staff stated that the packaged yogurts and milk containers in the refrigeration units were on temperature control, but this was not indicated on the time control plan.
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Recommendation:
Ensure that the time control plan accurately reflects what the foods are on time control and what foods are on temperature control.
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Item No.:
20
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Site:
Galley-Deck 9 Holding Galley
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Violation:
There were slotted fasteners in the upper compartment of the ice machine above the water bath area, making cleaning difficult.
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Recommendation:
Repalce the slotted fasteners with non-slotted, smooth, low-profile fasteners.
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Item No.:
21
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Site:
Galley-Fish Station refrigeation Unit A
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Violation:
The refrigerant line insualtion was peeling, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Panorama Inside Beverage Station
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Violation:
The top edge of the undercounter doors were damaged, making cleaning difficult. Staff stated that there was a work order in place to repair the surfaces.
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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-Deck 9 Holding Galley Refrigeration Unit B
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Violation:
The ends of the two large pipes in the technical compartment were heavily corroded, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 10 Dishwash
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Violation:
There was no data plate on the undercounter dishwash unit.
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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.:
24
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Site:
Galley-Garde Manger
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Violation:
The chlorine sanitizer solution was measured at 10ppm. Per staff, the area had been cleaned and sanitized earlier and the bucket had not been emptied and stored. The area was not in active use at the time of the inspection.
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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.:
29
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Site:
Pantry-Deck 4 Forward
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Violation:
The water temperature at the handwash station was measured at 130F. There was no way for the user to adjust the water temperature.
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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.:
33
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Site:
Bar-Pool Bar
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Violation:
The starboard side techncial compartment had a large opening were the utility lines passed through the bulkhead. Additionally, excessive soft sealant was noted in both the port and starboard side technical compartments. These features make cleaning difficult and provide pest access to void spaces.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Provisions-Frozen Meat locker
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Violation:
Peeling soft sealant was noted in the deckhead panel seams, making cleaning difficult.
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Recommendation:
Remove and/or repalce peeling soft sealant as needed.
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Item No.:
34
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Site:
Preparation Room-Vegetable Sink
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Violation:
A plumbing leak was noted in one of the service lines and water was pooling on the deck.
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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-Portside Baine Marie
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Violation:
The water supply line for the steamer was leaking and water was pooling of the deck of the technical space.
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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.:
41
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Site:
Ventilation-
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Violation:
The condensate drain pans for the deck 7 unit 2.07 and the deck 4 unit 4.04 were not accessible for inspection.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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