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Item No.:
08
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Site:
Galley-Lumiere's Cold Pantry
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Violation:
The bucket fill station backflow prevention device was damaged on the top. This device was replaced.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
21
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Site:
Room Service-Bellbox Dishwash
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Violation:
A few of the in-use dish racks were cracked at the corners, making cleaning difficult.
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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. 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.
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Item No.:
21
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Site:
Buffet-Officer Mess
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Violation:
Behind the coffee machine, the electrical cables had pulled away from the junction box and the penetration was not sealed.
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Recommendation:
Seal openings between the junction box and the bulkhead.
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Item No.:
21
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Site:
Galley-Topsiders
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Violation:
There was a large unsealed penetration in the top of the multi-flow cabinet.
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Recommendation:
Seal the penetration.
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Item No.:
21
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Site:
Bar-Pinnochio's
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Violation:
In the technical compartment below the speed rail, there was a large opening in the back of the compartment.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Bar-Pinnochio's
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Violation:
There was a hole in the small pass-through door to the pantry where the locking mechanism had been removed.
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Recommendation:
Replace the locking mechanism or close the hole.
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Item No.:
28
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Site:
Pantry-Rocking Bar D
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Violation:
Inside one of the old multi-flow cabinets, there were single use cups, lids, and straws stored in a small decorative bin with other decoration-only items.
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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:
Bar-Diversions
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Violation:
On the deck directly in front of the handwash station, there was a sanitizing bucket on a small stand blocking access to the station. The bucket was moved.
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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-
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Violation:
The handwash station by the floor mixer had a water temperature of less than 75F. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-Lumiere's Pastry Dry Stores #51
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Violation:
There was no coving at the deck/bulkhead 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:
Room Service-Bellbox
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Violation:
In technical compartment #896, one of the deck penetrations was open on the top and it was full of water.
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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:
The brown poured deck material was pulling away from the stainless steel at ramps, bulkheads, equipment foundations, and gutterways. The painted deck material was rough and the paint was peeling in some areas. The ship was testing two different replacement deck materials.
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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:
Preparation Room-
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Violation:
In the back left corner of the Decorated Trays walk-in refrigeration unit, there were 4 unused deck mounts that were open at the top.
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Recommendation:
Remove the deck mounts or seal the top of the mounts.
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Item No.:
33
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Site:
Galley-Lumiere's Hot Galley
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Violation:
To the left of the handwash station by the tilting kettles, the vertical bulkhead profile strip was loose near the deck.
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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-Diversions
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Violation:
There was no coving at the deck/cabinet juncture at the buffet counter.
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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:
Bar-Pinnochio's
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Violation:
In the technical compartment below the speed rail, there was an unsealed deck penetration.
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Recommendation:
Seal the deck penetration.
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Item No.:
34
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Site:
Buffet-Officer Mess
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Violation:
The drain for the handwash station behind the buffet line was holding water. It appeared that the drain cover fitting was blocking the water flow.
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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-Topsiders
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Violation:
There was condensation on the deckhead inside and outside of the hood above the combination oven. There was not enough air flow in the hood above the unit to move a paper towel placed in front of the ventilation opening.
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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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