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Item No.:
03
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Site:
Potable Water-Production
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Violation:
There were several days from December 12, 2009 to December 21, 2009 where the free residual halogen levels for production were less than 2.0 ppm. The staff member in charge stated that free residual halogen levels for production should be between 0.2 and 5 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The free residual halogen levels for bunkering on December 13, 2009 were less than 2.0 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Anti-entrapment Drain Covers
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Violation:
There was no documentation that the drain and suction fitting covers in the two whirlpools were anti-entrapment. The drain and suction fitting covers were the original covers for the whirlpools and were not stamped or otherwise certified that they meet the standards outlined in ASME/ANSI A112.19.8M or an equivalent standard. According to the staff, a technician was supposed to have come on board on December 18, 2009 to inspect the covers, but was now scheduled to come on board to inspect the covers on December 28, 2009.
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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.:
16
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Site:
Galley-Cold Pantry
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Violation:
Per staff, the pass-through refrigerators were on time control. However, these units were not listed on the time as a public health control plan.
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Recommendation:
Ensure the time as a public health control plan reflects the operation in the cold pantry.
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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
There were containers of beef sauce and cooked chicken with a production date of 12/10 and a discard date of 12/26. Per staff, these items were prepared on 12/20. A review of the cooling logs indicated that these items were cooled on 12/20.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
19
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Site:
Buffet-Coffee Corner
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Violation:
The bread and cookie display units had doors that were not self-closing.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Coffee Corner
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Violation:
The tongs for the cookie display unit were not located under a sneeze guard.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
The sneeze guard for the bain marie unit was chipped.
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Recommendation:
Replace the sneeze guard.
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Item No.:
21
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Site:
Bar-Coffee Corner
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Violation:
There was a hole at the handwash sink counter.
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Recommendation:
Close the hole.
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Item No.:
21
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Site:
Buffet-Coffee Corner
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Violation:
There were holes in the technical compartment under the coffee machine.
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Recommendation:
Close the holes.
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Item No.:
21
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Site:
Other-Prime 7 Dining Room
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Violation:
There were raw, exposed wooden rails inside the wine unit.
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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:
Galley-Prime 7
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Violation:
The coating on 2 heating bulbs at the service counter was peeling.
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Recommendation:
Replace the heating bulbs.
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Item No.:
21
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Site:
Galley-Cold Pantry
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Violation:
There was plastic wrap inside the locking pin insert of the walk-in refrigerator door.
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Recommendation:
Remove the plastic wrap.
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Item No.:
21
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Site:
Buffet-
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Violation:
There was loose sealant in the back of technical compartment #47.
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Recommendation:
Remove or replace the sealant.
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Item No.:
21
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Site:
Buffet-
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Violation:
The switch for the portside hot cabinet was broken.
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Recommendation:
Repair or replace the switch.
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Item No.:
21
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Site:
Food Service General-Grills
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Violation:
There were openings around the waste chute at the grills.
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Recommendation:
Close the openings.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The temperature of the sanitize compartment of the three compartment sink was measured at 161° F. This area was in active use.
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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 77°C, (171°F) 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:
Other-Pool Grill
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Violation:
The space between the front panels of the grill and fryer was 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.:
27
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Site:
Buffet-
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Violation:
The inside of technical compartment #47 was 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.:
27
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Site:
Galley-Pastry
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Violation:
The insulation inside the technical compartment for the dipper well was 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.:
28
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Site:
Bar-Coffee Corner
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Violation:
The clean wine glasses were stored under the soap dispenser.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Pool Bar
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Violation:
There was no protection between the clean storage rack and the soiled side of the undercounter dishwash machine.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Buffet-
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Violation:
There was a milky residue inside the starboard side handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-
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Violation:
The soap dispenser was not working at the starboard side handwash station.
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Recommendation:
Repair or replace the soap dispenser.
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Item No.:
33
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Site:
Other-Pool Grill
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Violation:
There was a sail cloth type material for the deckheads above the cold counter and waiter stations.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Other-Prime 7 Dining Room
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Violation:
There was no coving along the deck/equipment juncture at the waiter station.
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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:
Other-Signature Dining Room
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Violation:
There was no coving along the deck/equipment juncture at the waiter station.
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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-Coffee Corner
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Violation:
There was no coving along the deck/equipment juncture inside the technical compartment under the coffee machine and at the deck/counter juncture.
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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:
Galley-Soup Station
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Violation:
There was recessed and missing deck grout in front of the tilting kettles.
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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-Hot Galley
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Violation:
There was an opening around the bulkhead pipe penetration behind the combination oven.
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Recommendation:
Close the opening.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was recessed and missing deck grout in front of the tilting kettles.
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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.:
36
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Site:
Buffet-Coffee Corner
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Violation:
The light bulb inside the cookie display unit was not shielded.
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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.
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Item No.:
36
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Site:
Galley-Pizza Station
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Violation:
The heating bulbs were not shatter-resistant.
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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.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
There was an excessive amount of condensate collecting on the deckhead above the sanitize compartment of the three compartment sink.
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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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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensation dripping from the deckhead onto the deck behind the combination oven.
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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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