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Item No.:
21
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Site:
Buffet-Cold Fish Station
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Violation:
Missing fasteners for the sneeze guard were noted on the buffet, creating holes in the guard frame and making cleaning difficult.
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Recommendation:
Replace the missing fasteners.
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Item No.:
21
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Site:
Buffet-
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Violation:
Several of the glass sneeze guards were cracked and chipped, making cleaning difficult. New sneeze guards were on board the vessel and ready for replacement.
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Recommendation:
Replace the cracked and chipped sneeze guards.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
Pass through refrigerators 1 through 10 had data plates indicating they were on temperature control. Per staff, these units were on time as a public health control. The time as a public health control plan did not indicate this.
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Recommendation:
Ensure the time as a public health control plan indicates that pass through refrigerators 1 through 10 are on time control.
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Item No.:
34
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Site:
Galley-
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Violation:
There was a leak in the incoming water line to the tilting pan.
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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.:
33
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Site:
Galley-
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Violation:
There was a gap in the bulkhead around the incoming water line to the tilting pan, 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.:
22
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Site:
Food Service General-Undercounter Dishwash Units
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Violation:
There were no data plates on the undercounter dishwash units throughout the vessel.
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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.:
08
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Site:
Food Service General-Undercounter Dishwash Units
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Violation:
There were no backflow preventers installed for the incoming water line to the undercounter dishwash units throughout the vessel. This was corrected during the inspection.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive condensation was noted collecting on the deckhead above the clean landing of the dishwash.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
16
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Site:
Galley-Soup Station
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Violation:
The breakfast meat in the undercounter refrigeration unit was measured with an internal temperature of 44 F. The ambient air temperature of the unit was 39 F. Per the staff, the meat was out for 1/2 an hour to replenish supplies on the cooking line. The meat was placed in the blast chiller to cool below 41 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.:
21
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Site:
Galley-Hot Galley
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Violation:
Missing fasteners were noted on the front of the stove, creating holes and making cleaning difficult.
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Recommendation:
Replace the missing fasteners.
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Item No.:
38
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Site:
Galley-Hot Galley
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Violation:
The steamer has been out of service for several years. Per staff, this item was no longer needed for operations.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensation was collecting on the deckhead above the tilting pans.
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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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Item No.:
38
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Site:
Preparation Room-
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Violation:
The potato peeler and salad washer were not in use for the past five months. Per staff, these items were no longer needed for operations.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
08
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Site:
Pantry-Main
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Violation:
A backflow preventer or an air gap was not visible for the ice machine.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The contact time for the shock halogenation and an indication that backwashing was occurring were not recorded on the logs.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
08
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Site:
Recreational Water Facilities-Pool and Jacuzzi Mechanical Rooms
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Violation:
The pipes on the recirculation and drain lines were painted blue.
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Recommendation:
Ensure that non-potable water lines are easily identifiable and marked differently than potable water lines.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
It was difficult to determine if the plumbing/engineering approving organization stamp and flow rate were affixed on the anti-entrapment drain covers. Staff was unable to locate the documentation certifying that the covers meet the safety requirements.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
33
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Site:
Food Service General-Technical Spaces
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Violation:
Many of the technical spaces throughout the vessel had holes and penetrations in the bulkhead, creating void spaces and 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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