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Item No.:
08
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Site:
Potable Water-Starboard Beverage Station
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Violation:
A non-continuous pressure-type back flow prevention device was installed on the potable water line servicing the coffee machine. This line was under continuous pressure. This was corrected at the time of the inspection.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection program list indicated that Watts Model NLF9T backflow prevention devices were utilized throughout the vessel. The devices utilized on the vessel were the Watts Model N9.
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Recommendation:
Ensure the cross-connection control program list states the correct type of device.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
A previously cleaned large mixing bowl on the storage shelf was dented on the bottom interior surface, resulting in flaking of the metal coating and making cleaning difficult. The bowl was immediately removed from service.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deli Slicer
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Violation:
The sealant used on the back plate of the slicer did not comply with American National Standards Institute or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Buffet-Officer Mess
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Violation:
The bulk milk dispensing container tube was longer than one inch. This was corrected.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Bar-
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Violation:
The service entrance to the bar had chipped laminate, exposing an underlying layer of raw wood and 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:
Other-Normandie
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Violation:
The wood gueridons had chipped laminate around the edges, exposing an underlying layer of raw wood and 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:
Preparation Room-
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Violation:
The metal warning label on the buffalo chopper was raised, creating a seam and 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:
Buffet-Starboard Beverage Station
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Violation:
A cartridge filter and water lines were on the floor of the technical space below the juice dispenser, making cleaning difficult.
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Recommendation:
Ensure the cartridge filter and water lines are not placed on the floor of the technical space.
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Item No.:
21
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Site:
Galley-Deep Fryers
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Violation:
The sealant on the front edge of the deep fryers was cracked, creating seams and 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:
Buffet-Food Service Lines
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Violation:
There was a long fracture in both the starboard and portside half-moon counter top, 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.:
27
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Site:
Buffet-Starboard Beverage Station
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Violation:
The bottom of the technical space below the juice dispenser was soiled with syrup concentrate.
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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:
Preparation Room-
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Violation:
The seams under the warning label on the buffalo chopper were soiled with a dry crystallized 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.:
29
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Site:
Preparation Room-
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Violation:
The water at the handwash station was measured at 77 F. This was corrected.
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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:
Buffet-Food Service Lines
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Violation:
Gaps were noted in the deck/bulkhead coving along the under counter holding units, 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:
Buffet-Waiter Stations
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Violation:
The bulkhead/deck junctures were not properly coved, making clean difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Waiter Stations
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Violation:
The bulkhead/deck junctures at the waiter station corners were heavily soiled with food and debris.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Starboard Ice Cream Station
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Violation:
The deck/bulkhead juncture below the soft serve machine was not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Portside Galley Door
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Violation:
The lower hinge was broken allowing the door to catch on the deck when entering the galley from the lido service line, making cleaning difficult.
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Recommendation:
Repair or replace the lower door hinge.
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Item No.:
33
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Site:
Buffet-Pizza Area
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Violation:
There was recessed and missing grout between the deck tiles, 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:
Buffet-Back Grill/Sandwich Station
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Violation:
The pantry door frame/deck juncture was not coved, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Hamburger Grill
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Violation:
There was recessed and missing grout between the deck tiles, making cleaning difficult. In addition, some of the coving material was damaged, 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:
Galley-
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Violation:
There was missing and recessed grout between deck tiles in areas of the main galley especially around the scuppers, 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.:
34
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Site:
Galley-Hood Cleaning Control Cabinet
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Violation:
There was a pinhole leak in the 1/4 inch copper line feeding the detergent injection. This caused the detergent holding container to become flooded. The result was a very diluted detergent for cleaning the hood ventilation system.
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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-Dishwash
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Violation:
An inordinate amount of steam was escaping from the dirty entrance to the conveyor dishwash unit. The steam was collecting on the deckhead as condensate.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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