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Item No.:
08
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Site:
Buffet-
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Violation:
There was no backflow prevention device on the potable water line for the coffee machine. This was corrected.
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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-Hamburger Grill
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Violation:
There was a leak at the vent on the backflow prevention device in the hood cleaning cabinet.
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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-Garbage Room
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Violation:
The top of the backflow prevention device had been removed at the bucket fill faucet at the trash can washing station. Also the potable water line to this faucet was not striped or painted blue.
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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 Program
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Violation:
The backflow prevention device listed for the pulper station in the garbage room was a Watts 009, but a Watts 9D was installed. This device is acceptable.
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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-Pool Machinery Rooms
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Violation:
In the hydropool machinery room, the potable water line before the reduced pressure assembly was not striped every 15 feet. In the mid pool machinery room, the potable water line to the hose connection was not striped or painted blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The bain marie was used for time control, but was not listed on the time as a public health control plan. This was corrected.
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Recommendation:
Ensure that the time as a public health control plan represents the operations in the galley.
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Item No.:
19
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Site:
Provisions-Ice Carving Room
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Violation:
Two blocks of non-potable ice were in direct contact with boxes of juice mix.
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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.
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Item No.:
19
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Site:
Pantry-Lido
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Violation:
A bottle of face mist was stored with beverage items. The face mist is sold at the bars.
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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.
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Item No.:
21
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Site:
Buffet-Lido Port
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Violation:
The plastic coating on the two heat lamps was peeling.
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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.:
27
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Site:
Buffet-Lido Port
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Violation:
The two heat lamps were 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:
Food Service General-Grills
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Violation:
The brackets for the drip pans on the bottom of the grills were soiled around the edges. In a few places, the screws holding the brackets were loose and the top of the brackets were 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.:
33
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Site:
Preparation Room-Bakery
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Violation:
The poured deck at the entrance of the bakery was chipped and rough at the stainless steel junctures. This is a repeat from the previous inspection. There was also water under the deck in this area. This area is scheduled to be repaired during the April 2010 dry dock.
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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:
Provisions-Sliding Doors
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Violation:
The sliding doors did not have inverted recessed nipples where the latching pins inserted. This is scheduled to be repaired during the April 2010 dry dock.
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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-Deck 2 Service Line
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Violation:
There was a drip from the deckhead to the deck from exhaust duct access panel 10.
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Recommendation:
Locate and repair the source of the water.
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Item No.:
33
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Site:
Provisions-Butcher Thaw Room
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Violation:
There was liquid dripping from the deck head to the deck. The source of the water could not be determined. No food was impacted. This repair is scheduled for the upcoming dry dock.
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Recommendation:
Locate and repair the source of the water.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The poured decks were pitted and chipped in several areas of the main and lido galleys and other food preparation areas. The vessel was trying out a new resin material at the deck and stainless steel juncture, and the deck will be replaced during the April 2010 dry dock.
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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:
Pantry-Crow's Nest
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Violation:
Beverages were stored on deck stands just outside the pantry. This area was carpeted and there was no coving at the deck and bulkhead juncture.
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Recommendation:
If this area is to be used for food storage, ensure it is constructed as a food storage area. 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:
Pantry-Pantry P.1.4.01
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Violation:
The flange was loose at the bulkhead penetration for a potable water line below the handwash 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.:
34
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Site:
Galley-Deck 3 Hot Galley
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Violation:
There was water leaking from the bottom of the Rational 10 combination oven.
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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:
Galley-Pinnacle
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Violation:
There was water leaking from the bottom of the grooved grill.
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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:
Galley-Deck 2 Soup Station
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Violation:
The deck drain between the soup kettles was not draining.
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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:
Galley-Deck 2 Hot Galley
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Violation:
Combination oven #1 had been out of order since July 2009.
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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:
Preparation Room-Vegetable
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Violation:
The potato peeler had not been in use for the past six months. According to staff, this item will be removed in the April 2010 dry dock.
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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-Deck 2 Pastry
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Violation:
The kettle had been out of order since at least November 2009. According to the staff, this item is not used.
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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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