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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The air relief vents to the continuous pressure backflow device installed on the potable water line to the left deck mounted combination oven were clogged with a buildup of corrosion and food residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
There were two slotted fasteners on the mixing arm of the counter mounted mixer. Both of these were soiled with dried food residue.
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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:
Galley-Parrot Key Pantry
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Violation:
The underside panel area above the steamer wand to the counter mounted espresso machine was rusted and peeling which prevented the area from being easily cleaned.
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Recommendation:
Materials used in the construction of 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.:
22
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Site:
Galley-Lumiere's Galley Dishwash
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Violation:
The final rinse temperature gauge was not reading correctly. The gauge was reading 230 F and the inspectors thermometer at the plate surface measured 173 F
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
The long soiled side curtains were hardened and coiled which allowed steam to escape from this end. Condensate was collecting at the soiled side deckhead; no dripping was observed. Staff had implemented a plastic garbage bag to help cover the exposed openings created by the coiled curtains.
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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. Purchase new curtains.
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Item No.:
25
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Site:
Preparation Room-Meat and Poultry
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Violation:
Approximately, 5 soiled wiping cloths were stored in an empty sanitizer bucket.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Pantry-Bell Box
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Violation:
There was dried coffee residue on the underside of the dispensing nozzles to the counter mounted coffee machine.
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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-Officer Mess
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Violation:
There was a heavy buildup of old coffee residue on the underside of both dispensing nozzles to the counter mounted espresso machine. This was corrected during the inspection.
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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:
Galley-Lumiere's Galley Beverage Station
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Violation:
There was an accumulation of a granular, grey sediment, inside the right side of the water return bath in both deck mounted ice machines.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Galley-Pastry
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Violation:
The mixing arm of the cleaned and sanitized counter mounted mixer had areas of dried food residue. Also, there was dried food residue in the groves of the two slotted fasteners on the mixing arm.
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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.:
27
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Site:
Pantry-Bell Box
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Violation:
The top exterior surface of the juice dispenser and coffee dispenser had a layer of brown debris and dust. This was noted on the previous inspection.
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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.:
33
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Site:
Provisions-Bread and Juice Freezer
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Violation:
There was a water leak between two deckhead panels in the center of the freezer room. Icicles were forming on the deckhead and there was a buildup of ice on the deck immediately below.
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Recommendation:
Identify and fix water leak.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The deck surfaces throughout the galleys and pantries were damaged and pitted, making cleaning difficult.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Bar-Diversion
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Violation:
The lighting at the bar handsink was less than the required 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Pantry-Deck 2 Forward
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Violation:
The lighting behind the ice machine was less than the required 110 lux of light.
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Recommendation:
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.:
37
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Site:
Galley-FWD Dishwash
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Violation:
A heavy amount of condensate was collecting on the deckhead above both the soiled and clean side landing. The deckhead exhaust for the final sanitizing rinse was not working correctly and steam was able to escape out the clean side. No condensate was observed dripping onto the clean landing.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads.
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Item No.:
39
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Site:
Buffet-Topsider's Port Beverage Station
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Violation:
There were approximately 20 small fruit flies located throughout the worker side of this area. Flies were observed on beverage dispensing equipment, deckheads and decks, and inside undercounter technical compartments to beverage components.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Showerhead Disinfection
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Violation:
The completed logs for showerhead disinfection did not include the concentration and contact time. Staff showed the updated forms which will be used when the showerheads are disinfected at the end of October. These forms included a statement indicating 100 ppm chlorine for 6 minutes contact time.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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