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Item No.:
08
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Site:
Bar-Noveau Bar
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Violation:
There were 2 threaded potable water connections with no backflow prevention devices inside the technical compartment under the espresso 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.:
08
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Site:
Galley-Pizzeria
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Violation:
The handwash station near the pizzeria entrance had a threaded potable water connection without a backflow prevention device.
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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:
Galley-Roast Section
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Violation:
There was a leak at the backflow prevention device on the left combination oven.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-
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Violation:
There was a leak at the backflow prevention device on the left combination oven.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Production Logs
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Violation:
There were a few dates since the last inspection where the time between when production started and the first chlorine reading was greater than 30 minutes. According to the staff, the start time for production indicated when the evaporators were started and not when the potable water was being produced.
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Recommendation:
Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The intermediate vent on the backflow prevention device on the hose connection at the wash basin was dripping continuously.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The backflow prevention device listed on the cross-connection control plan for the hose connection in the garbage room was a vacuum breaker. However, the device on this line was a continuous pressure device.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Spa
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Violation:
There was a fastener missing on the anti-entrapment drain cover. The whirlpool was not open and this was corrected.
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Recommendation:
Replace the missing fastener.
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Item No.:
16
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Site:
Galley-Starboard Galley
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Violation:
There was a container of roasted peppers with a seven day discard label inside a hot holding unit that was labeled time control.
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Recommendation:
Ensure the seven day discard label is removed when the food is placed on time as a public health control.
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Item No.:
16
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Site:
Galley-Appetizer Pantry
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Violation:
There were bins of spring salad mix and Boston lettuce inside walk-in cooler 11-03 without seven day discard labels. These items were identified as potentially hazardous foods.
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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.:
20
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Site:
Galley-Noveau
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Violation:
There was loose sealant on the food contact surface of the slicer.
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Recommendation:
Replace the sealant.
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Item No.:
21
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Site:
Buffet-Center Buffet Line
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Violation:
There were 2 missing doors for the portside glass door refrigerators.
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Recommendation:
Replace the doors.
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Item No.:
21
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Site:
Buffet-Aft Beverage Station
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Violation:
There was an opening at the end of the cut metal support beam inside both technical compartments under the ice/water dispenser.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Buffet-Coffee Bar
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Violation:
There was raw, exposed wood inside the top of the technical compartments under the utility sink and the espresso machine.
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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:
Buffet-Coffee Bar
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Violation:
There were sharp edges around the front of the technical compartment under the utility sink.
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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:
Other-Pizzeria
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Violation:
There were openings around the pipe penetrations inside the technical compartment under the handwash sink.
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Recommendation:
Close the openings.
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Item No.:
21
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Site:
Other-Pizzeria
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Violation:
There was an open void space inside the technical compartment under the display unit.
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Recommendation:
Close the void space.
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Item No.:
21
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Site:
Other-Pizzeria
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Violation:
There was raw, exposed wood inside the technical compartment under the display 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:
Bar-Cafe
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Violation:
The technical space behind the back bar was difficult to clean due to the confined space, water lines, and gaps along the back of the space.
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Recommendation:
Ensure the technical space is accessible for cleaning.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The gasket for alto-sham 2 was torn.
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Recommendation:
Replace the gasket.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
There was grease dripping from the bottom of the portside flat grill onto the deck.
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Recommendation:
Repair the bottom of the grill.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
There was an open space behind the filter inside the technical compartment that was difficult to reach.
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Recommendation:
Ensure this space is accessible for cleaning.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
Six of seven rinse nozzles were clogged at the dishwash machine. This was corrected.
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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-
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Violation:
The drain line for the hood system 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:
Bar-Cafe
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Violation:
The bottom of the technical space was soiled and dusty.
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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-Pizzeria
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Violation:
The insulation inside the technical compartment under the utility sink 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.:
29
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Site:
Buffet-Starboard Rotisserie
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Violation:
There was an excessive amount of food debris in the deck drain inside the technical compartment under the 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.:
29
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Site:
Galley-Warewash
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Violation:
There were 2 brush heads, a scouring pad and an excessive amount of food debris inside the handwash sink at the soiled end of the warewash machines.
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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:
Galley-Warewash
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Violation:
The handwash sink was not working at the clean end of the warewash machines. There was another working sink within close proximity.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
30
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Site:
Buffet-Starboard Grill Center
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Violation:
There was no "WASH HANDS OFTEN" sign at the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
30
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Site:
Buffet-Starboard Grill Forward
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Violation:
The handwash sink was not working. This area was not in use.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Buffet-Coffee Bar
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Violation:
There were openings around the bulkhead pipe penetrations inside the technical compartment under the utility sink.
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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-Aft Beverage Station
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Violation:
The deck was not flush with the counter, creating a gap inside the technical compartment of the starboard beverage station.
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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-Midship Beverage Station
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Violation:
There was no coving 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-Behind the Deli
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Violation:
There was an opening around the bulkhead pipe penetration inside the technical compartment under the sink.
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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:
Food Service General-Decks
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Violation:
There was recessed and missing deck grout in the food preparation areas.
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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-Warewash
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Violation:
The drain line for the handwash sink was disconnected at the soiled end of the warewash machines.
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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:
Buffet-Coffee Bar
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Violation:
There was a leak from the inside, top of the technical compartment under the utility sink. There was a puddle of water inside the technical compartment.
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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-Warewash
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Violation:
There was condensation dripping from inside the overhead light onto the deck between the clean ends of the warewash machines.
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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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