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Item No.:
08
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Site:
Galley-Boiler's Bites
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Violation:
The backflow prevention device on the hood cleaning system was continuously leaking from the relief vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Daisy's De Lite
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Violation:
The display fridges 24006 and 24005 were listed as time control on the plan but were not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Provisions-Dry Store #5
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Violation:
A towel used to wipe the deck was placed on top of a box of food.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Cove Cafe' -Pantry
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Violation:
Some of the gray paint on the top interior of the ice machine was peeling away and hanging just above the cuber panel. Additionally, some of the white painted interior surfaces had significant overspray to the ice maker interior equipment, including the water bath float.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Bar-Cove Cafe'
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Violation:
The large display refrigerator located beside the bar was mounted on legs which were less than 150 mm above the deck.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Dishwash Machine
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Violation:
Water was leaking from the prewash compartment onto the deck.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Glass Wash Machine
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Violation:
The countertop gutter way at the soiled entrance of the mechanical glass wash machine was clogged and filled with dirty water. Crew members had two towels on the counter in front of the gutter way to soak-up the dirty water that splashed back out from the gutter way.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Buffet-Crew Mess
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Violation:
The ice chutes on both counter-mounted soda stations were soiled with a brown and black substance.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Cove Cafe' -Pantry
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Violation:
Two to three small white paint flakes were observed floating on the top surface of water inside the ice machine water bath, during operation of the machine.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Buffet-Cabana's Fire Damper Room
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Violation:
The deckhead panels were loose in several locations in this storage room. Wires for the fire damper system were on the left bulkhead and there was a gap around the wires where they went into the deckhead. There was also no coving around the deck/bulkhead junctures. Two toaster machines and several boxes of clean, previously used plastic cups were stored in this room.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Pantry-Cove Cafe' -Pantry
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Violation:
There were surface fractures along the deck in the pantry, exposing a difficult to clean underlayer and patches of rough surfaces which made cleaning difficult.
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Recommendation:
Ensure 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:
Bar-Signals Bar
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Violation:
The perforated metal deckhead panels over the front bar area were becoming more difficult to clean due to corrosion of the metal surfaces and a rough surface resulting in the corroded areas. It appears the panels have been painted over at least once to address the corrosion problem.
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Recommendation:
Ensure 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:
Bar-Cove Cafe'
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Violation:
The carpeted deck below and around the large display refrigerator was not a hard, durable, and easy to clean material. In addition the deck juncture with the bulkhead beside and behind this refrigerator was not coved.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Cabana's Fire Damper Room
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Violation:
The deckhead panels were loose in several locations in this storage room. Wires for the fire damper system were on the left bulkhead and there was a gap around the wires where they went into the deckhead. There was also no coving around the deck/bulkhead junctures. Two toaster machines and several boxes of clean, previously used plastic cups were stored in this room.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Preparation Room-Soiled Storage Rack
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Violation:
Grout was missing in several location on the deck around the soiled storage rack and the adjacent handwash station. Water had accumulated and pooled in several locations.
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Recommendation:
Ensure 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:
Galley-Pot Wash
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Violation:
Water was leaking from the technical hatch on the deckhead above the soiled landing to the left of the mechanical pot wash machine.
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Recommendation:
Ensure water does not leak from the deckhead technical hatch
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Item No.:
35
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Site:
Galley-Glass Wash
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Violation:
The countertop gutter way at the soiled entrance of the mechanical glass wash machine was clogged and filled with dirty water. Crew members had two towels on the counter in front of the gutter way to soak-up the dirty water that splashed back out from the gutter way.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Bar-Cove Cafe'
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Violation:
The artificial light level at the back bar espresso/cappuccino machine was below the minimum 220 lux, as was the counter beside where the coffee grinder was positioned. Additionally, the artificial light level between the bulkhead behind and both the espresso/cappuccino machine and the bottle stand was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-24 Hour Beverage Station
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Violation:
The spot lights in front and behind the counter mounted soda dispensing machines were not turned on during service resulting in a light intensity less than 220 lux and 110 lux, respectfully.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The soda machine had a light bulb directly above the ice chute that was not covered or shatter resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Dishwash Machine
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Violation:
Condensation was collecting on the deckhead and bulkhead on the soiled end of the machine. No condensation was observed dripping onto the soiled equipment below.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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