|
|
|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
A Watts NLF9 backflow prevention device was fitted on the potable water line supplying the ice machine.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The backflow prevention device installed on the flexible hose at the pot filling station could be submerged in a pot.
|
|
Recommendation:
Relocate this device such that it cannot be submerged.
|
|
|
Item No.:
08
|
|
Site:
Galley-Sabintini's Pantry
|
|
Violation:
A Watts NLF9 backflow prevention device was connected to the potable line supplying the coffee machine.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Bar-La Patisserie
|
|
Violation:
The vent for the backflow device on the carbonator was pointed up.
|
|
Recommendation:
Ensure that the vent points down to drain.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The vent on the backflow prevention device in AC Room 15.6.05 was plugged.
|
|
Recommendation:
Remove the plug from this device.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The shepherd's hook was not placed in a prominent location by the main pool.
|
|
Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
|
|
|
Item No.:
16
|
|
Site:
Buffet-
|
|
Violation:
The back-up foods in holding units were said to on time control but the time as a public health control plan did not indicate this.
|
|
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. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
|
|
|
Item No.:
16
|
|
Site:
Other-Pizzeria
|
|
Violation:
The time as a public health control plan did not indicate that the pizza toppings were to be discarded within 4 hours. The plan did not call for 4-hour discard labels for cooked pizza's that were on time as a public health control even though this area was open for more then 4 hours. This area was closed at the time of the inspection.
|
|
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. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 5 Butcher Shop
|
|
Violation:
Raw ham was stored over ready-to-eat ham in the undercounter refrigeration unit. This was corrected during the inspection.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Chef's Office
|
|
Violation:
Bottles of liquor were stored less than 6 inches from the deck in the storage cabinet.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew and Officer's Mess
|
|
Violation:
Side shields were not provided along the buffets where crew line up for service.
|
|
Recommendation:
Install side shields along the buffet where crew line up for service.
|
|
|
Item No.:
19
|
|
Site:
Other-Ice Cream Station
|
|
Violation:
The dipper well water flow had a 13-second shut-off cycle.
|
|
Recommendation:
Ensure that the dipper well water runs continuously while this station is in operation.
|
|
|
Item No.:
20
|
|
Site:
Galley-Sabintini's
|
|
Violation:
The stack oven stones were cracked, making cleaning difficult.
|
|
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. Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Rough welds and inclusions were noted inside repaired pots, making cleaning difficult.
|
|
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. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
|
|
|
Item No.:
20
|
|
Site:
Other-Pizzeria
|
|
Violation:
The left stone in the top compartment of the stack oven was cracked, making cleaning difficult.
|
|
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. Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Bakery
|
|
Violation:
The sealant between the marble table slabs was rough, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
Slotted fasteners were noted in ice/water contact areas of the upper compartments in the ice machines, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
There were several different sealants used on food contact surfaces. It was not clear if they were approved for use on these surfaces. Devcon and 3M Scotchweld DP-110 were two of the sealants that were used. Neither of these sealants were labeled for use on food contact surfaces.
|
|
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. Ensure that sealants used on food contact surfaces or in food zones are approved for such use. Keep a list of approved sealants and have documentation available on the sealants used.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Grill Station
|
|
Violation:
The panel was loose in the left fryer cabinet, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Horizon Court Galley
|
|
Violation:
Tape was used to repair a tear in a vinyl food trolley cover, making cleaning.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Horizon Court Dishwash
|
|
Violation:
The final rinse temperature gauge noted 212F at the dishwash machine but there was no steam coming from the nozzles.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court Dishwash
|
|
Violation:
A few plates, coffee cups, and food bowls were slightly soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Port Coffee Station
|
|
Violation:
The wires and wire mounts under the station were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-
|
|
Violation:
Several of the oil discharge valves were soiled with old oil residue in the fryer cabinets.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Dispense Bar
|
|
Violation:
The technical space under the dump sink was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Bakery
|
|
Violation:
The area under the dough roller belt was soiled and wet.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Crew Toilet
|
|
Violation:
The toilet room door that was self-closing was only a partial door. The outer door was a full door but was not self closing.
|
|
Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 5 Chef's Office
|
|
Violation:
Insecticide was stored with laundry detergent and new equipment in the cabinet.
|
|
Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 5 Dining Room
|
|
Violation:
Gaps were noted between the base of the waiter stations and the adjacent pillars and bulkheads. Some of these areas were soiled with debris.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Cleaning Locker
|
|
Violation:
Plastic storage tubs were stored on the deck, making cleaning difficult.
|
|
Recommendation:
Store these items off the deck to facilitate cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5
|
|
Violation:
The inside surface of the dumbwaiter door was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Pizzeria
|
|
Violation:
The deck grout along the front of the oven juncture was recessed, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The decks were difficult to clean due to damaged/cracked deck tiles and recessed grout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Lido Bar and Pizzeria Bus Stations
|
|
Violation:
The deck/counter junctures were not coved, making cleaning difficult.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Lido Bar and Pizzeria Bus Stations
|
|
Violation:
The bulkhead was painted steel, making cleaning difficult. Wooden strips were noted along the bottom sections of the bulkhead, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Grill
|
|
Violation:
Exposed wires were noted on the deck on the left side of the shutter-door on the deck, making cleaning difficult.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Grill
|
|
Violation:
Grease was noted on the bulkhead under the left grill.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Grill
|
|
Violation:
Loose sealant was noted on the bulkhead under the left grill, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Coffee Station
|
|
Violation:
The deck drain was soiled under the station.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
The water fountain was out of order.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5
|
|
Violation:
The water fountain was out of order.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-Pizzeria
|
|
Violation:
The top compartment of the stack oven had a light shield that was cracked.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
41
|
|
Site:
Children Area-The Fun Zone
|
|
Violation:
The vinyl furnishings in the fun zone had areas were the vinyl had worn off, making cleaning difficult.
|
|
Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|