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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
There were no sample valves on the potable water tanks. This was a repeat item from the previous inspection. Sample valves had been ordered and were on board the vessel. According to the staff, these would be installed during the November 2010 dry dock.
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Recommendation:
Ensure that potable water tanks have sample valves.
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Item No.:
19
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Site:
Bar-
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Violation:
A bowl of mixed whole fruit, including apples, was on the bar countertop for self service. There was no serving utensil and the bowl was not under a sneeze shield or otherwise protected.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination. 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:
Provisions-Liquor Stores
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Violation:
A case of bottled beverages, a box of canned beverage, and a stack of boxed soda syrup were stored on the deck.
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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.:
20
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Site:
Galley-
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Violation:
The cutting boards stored in the undercounter cabinet adjacent to the upright refrigerators were scored and gouged. According to the staff, new cutting boards had been ordered and were expected to be delivered the day of the inspection.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-
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Violation:
The drip tray housing for the flat grill was two feet deep, making cleaning difficult. This is a repeat item. According to the staff, the trip tray housing will be modified during the November 2010 dry dock.
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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:
Galley-
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Violation:
The drip tray housings for the cook top were long and narrow.
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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:
Galley-
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Violation:
There were seams where the cook top and the flat grill met, and where the cook top met the counter.
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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:
Provisions-200 Deck
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Violation:
The upright dairy refrigerator was less than six inches from the deck.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
27
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Site:
Galley-
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Violation:
The underside and side rails of the counter below the mixer 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:
Galley-
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Violation:
The seams were soiled where the cook top and flat grill met and where the cook top met the counter.
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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-
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Violation:
The drip tray housing and the front grease chute for cook top 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:
Galley-
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Violation:
The area above where the grease chute penetrated the drip tray housing for the flat grill 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.:
33
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Site:
Other-Dining Room Coffee Area
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Violation:
The deck below the undercounter refrigerator was damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Other-Dining Room Coffee Area
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Violation:
There were several holes in the deckhead above the coffee machines.
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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-
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Violation:
The deck was soiled under the speed rack cabinet.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-200 Deck
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Violation:
The deck under the upright dairy refrigerator was soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Liquor Stores
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Violation:
The deck/bulkhead junctures were not coved in this room. The room had many hard to reach and clean spaces. The bulkheads and decks were not easy to clean, in some areas, and there were gaps at the deckhead/bulkhead juncture. In addition, there were exposed utility lines and pipes that made cleaning difficult. Several repairs had been made in this area since the previous inspection, including painting and repairing the bulkheads and shelving units. According to staff, additional repairs will be made to this room during the November 2010 dry dock.
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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). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. 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.
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