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Item No.:
09
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
When measured by the inspector and staff member from different parts of the pool, the chlorine levels were 0.31, 0.32, and 0.30 ppm and the pH levels were 6.6, 6.7, and 6.9. The pool was open at the time of the inspection and closed immediately after the findings.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm). Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Male & Female Hot Tubs
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Violation:
The hot tubs had no safety signs.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Male & Female Hot Tubs
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Violation:
The four hot tubs had a single chlorine and pH monitoring line drawn from a common overflow pipe. As a result, there was no automated free halogen residual and pH monitoring for each single hot tub.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool - Pump Room
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Violation:
The analyzer was malfunctioning since it was not analyzing the chlorine and pH levels properly. The analyzer was reading chlorine levels of 2.5 ppm and pH of 7.5. Manual tests taken from the water going to the analyzer from the pool were measured by the staff at 0.66 ppm of chlorine and pH of 6.8. These levels were consistent with what was found on manual tests at the pool itself. The chart of the chart recorder showed steady chlorine levels of 2.5 ppm and pH of 7.5 for hours.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
13
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Site:
Galley-Glass Wash Machine
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Violation:
The final rinse curtains were on top of the metal box below the clean landing of the glass wash machine. Crew attempted to place the curtains back into the machine without cleaning first.
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Recommendation:
If contaminated while removed, ensure the curtains are cleaned before being placed back into the machine
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Item No.:
14
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Site:
Buffet-Garden Cafe
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Violation:
An employee cooking food behind the buffet line was wearing a string bracelet.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Buffet-Officer/Staff Mess Beverage Station
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Violation:
The milk container on time control inside the cappuccino machine had two different time control discard labels: one for 13:30 and the other for 14:00. According to the posted time control plan the lunch service was from 10:00-14:00 but the cappuccino machine was open from 05:30-21:00, with the milk being discarded every four hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Other-Engine Control Room Technical Office
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Violation:
The temperature of a tray of ham, cheese, and lettuce sandwiches was 70F. The temperature of a tray with cut melon was 71F. The trays were on a table in the technical office and not on time control. Both trays were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less. If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Bar-Java Caf
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Violation:
The ice well was not listed on the time control plan as a time control unit. Two large bottles of milk were in the well on time control. Also, the plan listed a milk compartment on the espresso machine as a time control unit but the espresso machine had no such compartment.
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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:
Pantry-Deck 10 Aft Ice Pantry
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Violation:
Inside the ice machine, the handle of the ice scoop was resting on the ice.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Provisions-Deck 3 - Fruit Walk-In Cooler
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Violation:
Three flower arrangements were stored on a pallet about 2-feet away from pallets with fruits. The flowers were removed from the room.
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Recommendation:
Do not store flowers in food areas.
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Item No.:
20
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Site:
Bar-Java Caf
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Violation:
The food splash zone of the espresso machine had two slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Cagney's Steakhouse
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Violation:
The counter mounted skewer grill had one slotted fastener in the food splash zone on the inside left panel.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Sake Bar
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Violation:
The counter mounted sake warmer had several small slotted fasteners on the underside by the dispensing tubes.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Bar-Martini's Bar
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Violation:
The power cable to the Fireball machine was draped on the counter, making cleaning difficult.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Dishwash Machine
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Violation:
Numerous finger links on the conveyer belt were broken. Staff stated a replacement belt was being ordered.
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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:
A significant amount of standing water was observed on the clean landing of the glass wash machine. The final rinse curtains had been removed for an extended period of time which allowed excess water to accumulate.
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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.:
23
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Site:
Pantry-Deck 10 Aft Ice Pantry
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Violation:
The in-use undercounter warewasher had a wash temperature of 145F. The data plate required a minimum wash temperature of 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Bar-Java Caf
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Violation:
The sanitizing solution next to the espresso machine had a chlorine concentration of about 10 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Java Caf
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Violation:
A wiping cloth was inside a bucket with a sanitizing solution with a chlorine concentration of about 10 ppm. Also, the water had milk residues.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-La Cucina Coffee
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Violation:
In the storage cabinet below the bulk cream dispenser two previously cleaned coffee dispensers were soiled and another had standing water inside.
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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:
Buffet-Garden Cafe Beverage Station #2
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Violation:
The metal ice chute in counter mounted water/ice machine was soiled with a black residue.
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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:
Buffet-Garden Cafe
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Violation:
When prompted by the inspector to take the temperature of the egg omelets the food employee placed his thermometer into the food without sanitizing it first.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Garden Cafe Soup Station
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Violation:
More than a day's worth of food debris and soil had accumulated under the grooved grill. The grill had not been in-use during the breakfast service.
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Recommendation:
Ensure 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.:
28
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Site:
Galley-La Cucina Coffee Station
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Violation:
In the storage cabinet below the bulk cream dispenser two previously cleaned coffee dispensers were soiled and another had standing water inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Sake Bar
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Violation:
The soda gun was wrapped in plastic but was lying in a pool of water on the counter.
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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.
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Item No.:
29
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Site:
Bar-Great Outdoors Bar
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Violation:
Ice was dumped in the handwashing sink.
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Recommendation:
Ensure 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:
Bar-Java Caf
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Violation:
Coffee residue was in the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Toilet Room
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Violation:
The self-closing door did not close completely.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Provisions-Sundries Stores
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Violation:
The deck was heavily soiled under the racks. Single-use and other utensils were stored on the shelves.
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Recommendation:
Ensure 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-Galley Equipment Locker
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Violation:
The deck was heavily soiled under the racks.
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Recommendation:
Ensure 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.:
34
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Site:
Buffet-Garden Cafe Aft Beverage Station
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Violation:
A water supply line was leaking water in the technical compartment for the left coffee dispenser.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Pantry-Deck 10 Aft Ice Pantry
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Violation:
Water was pooled on the deck under the clean storage racks.
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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.:
37
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Site:
Galley-Combination Ovens
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Violation:
One of the vents above the left combination oven was blocked which caused condensation to accumulate in the ventilation hood. Water was dripping from the ventilation hood onto the deck.
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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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Item No.:
38
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Site:
Galley-Locker FSD-06-5-079
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Violation:
Two jackets, used by the outside bartenders, were stored in this food locker along with several boxes of wine.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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