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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air gaps for the two ice machines in the pool bar pantry were not listed in the cross-connection control program.
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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-Cross-Connection Control Program
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Violation:
The juice machines located in each of the four service line beverage stations were not fitted with backflow prevention devices.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
One of the spa pool showers did not have a backflow prevention device. The shower hose was long enough to allow the shower head to rest on the deck.
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Recommendation:
Install an appropriate backflow prevention device on the shower hose.
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Item No.:
16
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Site:
Galley-Room Service
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Violation:
Discard labels were not used for potentially hazardous food items that were on time as a public health control. The room service portion of the galley was operational for longer than four hours. Time control logs were used for each item served.
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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.:
21
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Site:
Galley-Teppanyaki Grill
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Violation:
The drip tray housing on the right grill had seams, 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:
Bar-Pool Bar
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Violation:
Lines were installed through large conduits in two technical spaces. These conduits were not sealed properly, creating void spaces and making cleaning difficult.
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Recommendation:
Properly close the conduits, eliminating the void spaces.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The left combination oven had an improperly sealed door gasket, allowing steam to exit the front and a small amount of condensate to collect on the deckhead.
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Recommendation:
Replace or repair seals, hinges and gaskets to ensure a proper seal.
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Item No.:
22
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Site:
Preparation Room-Fish
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Violation:
The undercounter dishwasher was missing a data plate.
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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.:
22
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Site:
Preparation Room-Poultry
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Violation:
The undercounter dishwasher was posted out of order. The ship was awaiting spare parts.
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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.:
27
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Site:
Galley-Teppanyaki Grill
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Violation:
The seams on the drip tray housing of the right grill were soiled with old grease.
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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:
Pantry-Topsider
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Violation:
A shelf in the consumables locker was soiled with liquid from a leaking cocktail mix container.
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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:
Galley-Hot Galley
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Violation:
The technical space below the deep fryer was soiled with used oil due to the fact that the drip pan was missing during operation.
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Recommendation:
Ensure the drip pan is used during operation.
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Item No.:
33
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Site:
Provisions-Liquor Stores
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Violation:
There was old cardboard, duct tape and other debris on the previously cleaned deck below the storage shelves.
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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:
Preparation Room-Hot Preparation
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Violation:
The grouting around the stainless steel deck mounts of the combination ovens was cracked and missing, 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-Venetian Hot Galley
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Violation:
The sealant at the cove tile/bulkhead juncture was loose, 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:
Preparation Room-Hot Preparation
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Violation:
There was a small leak on the water line of the second tilting soup kettle.
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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:
Preparation Room-Fruit and Vegetable Wash
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Violation:
There was a leak at the drain on the right compartment of the three compartment sink.
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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.:
38
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Site:
Preparation Room-
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Violation:
The vegetable chopper and potato peeler have not been in use for over one year. Staff stated that there are no plans to use these items in the future.
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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.:
38
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Site:
Galley-Pantry
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Violation:
The stand mixer had never been used. Staff stated that there were no plans to use this equipment in the future.
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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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