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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The production water line from the mineralizers was striped blue prior to chlorination.
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Recommendation:
Remove the blue stripe.
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Item No.:
17
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Site:
Provisions-
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Violation:
The documentation for parasite destruction from MacKnight Seafoods did not state the time and temperature the cold smoked salmon was frozen to.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
22
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Site:
Galley-Dish Wash
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Violation:
There was an intermittent final rinse spray pattern on the dish wash machine.
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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.:
22
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Site:
Galley-Dish Wash
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Violation:
There were 2 final rinse nozzles that had a straight spray pattern on the dish wash and glass wash machines. This was corrected on site.
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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:
Galley-Pot Wash
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Violation:
The staff was immersing the equipment into the high temperature sanitize compartment for less than 30 seconds.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77C, (171F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
27
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Site:
Buffet-Coffee Station
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Violation:
The drain pipe for the coffee machine in the technical compartment 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.:
30
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Site:
Buffet-Grill Station
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Violation:
There was no "Wash Hands Often" sign at the hand wash station.
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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.:
31
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Site:
Galley-Bar Pantry
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Violation:
An allergy eye drop bottle was noted in a bucket with bottled liquor.
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Recommendation:
Ensure that medicines located in a food area for the food employees' use are labeled and located in an area such as the chef's office to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
34
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Site:
Bar-Java Cafe
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Violation:
There was leak in the technical compartment under the hand wash station.
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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.:
37
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Site:
Galley-Dish Wash
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Violation:
There was an excessive amount of condensate noted on the deckhead above the soiled landing of the dish wash machine.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
There was an excessive amount of condensate noted on the deckhead above the left combination oven. The condensate was noted dripping onto the top of the equipment and onto the deck.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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