|
|
|
Item No.:
08
|
|
Site:
Food Service General-Tilting Kettle and Tilting Pan Filling Lines
|
|
Violation:
Most of the tilting kettle and tilting pan filling lines had a threaded connection at the faucet. The potable water lines were not protected with backflow prevention devices.
|
|
Recommendation:
Remove the threads from the faucets or install an appropriate backflow prevention device on the potable water line.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The reduced pressure assemblies for the whirlpool fill lines were located on deck 7. However, the cross connection control program listed them on deck 9.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
Per staff, the high fog system was connected to the technical water system. However, the list of testable devices showed it was connected to the potable water system and there was a reduced pressure assembly installed on the line. The reduced pressure assembly had not been tested in over a year.
|
|
Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Poultry Thaw
|
|
Violation:
There were eight whole chickens with an internal temperature between 44 F and 48 F. The chickens had been in the thaw box for two days. They were discarded immediately.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Meat Thaw
|
|
Violation:
There were six boneless whole prime ribs and one whole cooked pork loin with internal temperatures of 45 F that had been in the thaw room for two or three days. These items were discarded immediately.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were slotted fasteners inside the food contact area of the potato peeler.
|
|
Recommendation:
Replace the slotted fasteners with smooth, low profile non-corroding fasteners.
|
|
|
Item No.:
20
|
|
Site:
Bar-Ocean Bar
|
|
Violation:
The plastic blender was cracked along the base.
|
|
Recommendation:
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.:
21
|
|
Site:
Bar-Main Galley Wine Bar
|
|
Violation:
There was a hole in the back of the technical space under the soda gun.
|
|
Recommendation:
Close the hole.
|
|
|
Item No.:
21
|
|
Site:
Bar-Lido Bar
|
|
Violation:
The laminate finish on the cabinet next to the utility sink was damaged.
|
|
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.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was excessive sealant and severely damaged profile strips to the right of the deep fryers.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The sneeze shield on the right side of the sneeze guard was cracked and covered with duct tape.
|
|
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-Room Service Area
|
|
Violation:
There were gaps around the inside of the grease chute for grooved griddle G1.
|
|
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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The pressure gauge for the final rinse of the potwash machine was not working.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Ice Pantries
|
|
Violation:
There were no cycle times on the data plate for the undercounter glasswash machines. The data plate stated racks per hour.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Ice Pantry Deck 2
|
|
Violation:
There were soiled items stored on the clean storage rack.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Bar-Exploration Cafe
|
|
Violation:
The technical space near the preparation sink had an accumulation of moisture and soilage from the drain pipes from the sink, ice bin and coffee/espresso machine.
|
|
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-Room Service Area
|
|
Violation:
Grooved griddle G1 had an excessive amount of old grease residue in the upper area of the drip pan housing.
|
|
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-Hot Galley
|
|
Violation:
The sealant above the deep fryers around the extraction hood was soiled with grease.
|
|
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-Crew Toilet Room
|
|
Violation:
The crew toilet room did not have paper towels or a paper towel dispenser. Also, there was not a supply of toilet tissue at the toilet.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure that a supply of toilet tissue is provided at each toilet at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Breakfast Pantry
|
|
Violation:
There was a loose flange around the cold water line at the handwash station creating an opening in the bulkhead.
|
|
Recommendation:
Seal the opening.
|
|
|
Item No.:
33
|
|
Site:
Galley-Fish Preparation
|
|
Violation:
There was a hole in the bulkhead to the left of the entrance door.
|
|
Recommendation:
Close the hole.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Petty Officer's Mess
|
|
Violation:
There was excessive sealant and open seams along the bulkhead/backsplash juncture of the hot service line.
|
|
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:
Preparation Room-
|
|
Violation:
There were holes in the bulkhead above the 3-compartment sink.
|
|
Recommendation:
Close the holes.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Walk-In 11
|
|
Violation:
The eighth bulkhead panel on the right side of the room was severely damaged with exposed insulation at the bottom right corner.
|
|
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 Ice Cream Station
|
|
Violation:
There were holes in the door frame and an open void in the frame where the latching pin and lock inserted.
|
|
Recommendation:
Close the holes and seal the void.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Ice Pantry Deck 2
|
|
Violation:
The poured deck material was damaged along the edge between the glasswash machine and the storage rack.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Ocean Bar
|
|
Violation:
There were open pipe penetrations in the technical space near the coffee machine.
|
|
Recommendation:
Close the penetrations.
|
|
|
Item No.:
34
|
|
Site:
Bar-Exploration Cafe
|
|
Violation:
The drain line from the espresso/coffee machine was leaking.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-
|
|
Violation:
There was a leak at the faucet of the rinse compartment of the 3-compartment sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
An excessive amount of the condensate was collecting on the extraction hoods and the deckhead above the clean exits of both dishwash machines. The condensate was dripping on the side of the machine and the conveyor belt. There were no dishes in the machines at the time of inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Soup Station
|
|
Violation:
There were several dead flies in the covered recessed lights above the braising pan and the pressure cooker.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Club Hal
|
|
Violation:
The Lego's inside the bins were wet.
|
|
Recommendation:
Ensure that toys are air dried before being put away for storage.
|
|