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Item No.:
08
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Site:
Potable Water-Pipe Maintenance Record
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Violation:
The pipe maintenance records for pipes disinfected on 25 January 2025 and 21 February 2025 stated the flushing chlorine residual value was <4.00 ppm instead of listing the specific value.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Portside Evaporator
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Violation:
The air gap below the backflow prevention device on the overboard discharge line was less than 2 times the diameter of the outlet pipe. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
20
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Site:
Food Service General-Soda guns
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Violation:
The crew stated that all of the soda guns had a slotted fastener in the food splash zone.
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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-Deck 3 - Hot Line - Aft
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Violation:
Two slotted screws were on the bread slicing machine's food splash area making the machine difficult to keep clean.
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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-Deck 3 - Hot Line - Aft
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Violation:
The countertop milk dispensing machine door thermometer was not in calibration with the actual internal temperature. The door thermometer read 29F; however, the inspector's thermometer registered an internal temperature of 44F.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
20
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Site:
Galley-Deck 3 - Pastry/Bakery Area
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Violation:
Three bread baking ovens had missing screws and/or slotted screws on the inside door frame food splash areas.
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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:
Galley-Deck 3 - Hot Line - Aft
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Violation:
Two screws were missing on the bread slicing machine frame, making the machine difficult to keep clean.
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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.:
21
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Site:
Galley-Deck 3 - Soup Kettle Area
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Violation:
The dry storage locker door would not stay closed for the undercounter area adjacent to the soup kettle station.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Cold Pantry
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Violation:
Two plate transportation carts were heavily scored and one had a crack in the bottom plate storage surface. The carts were removed during the inspection.
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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.:
21
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Site:
Buffet-Deck 9 - Market Place Center Islands
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Violation:
The employee sides of the countertops were chipped throughout both center islands.
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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.:
21
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Site:
Galley-Deck 9 - Soup Station
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Violation:
A gap was at the soup kettle bulkhead juncture. This was corrected immediately.
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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-Deck 9 - Dishwash
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Violation:
The soiled side curtain of the flight-type dishwash machine was in disrepair. The curtain was replaced immediately.
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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.
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Item No.:
22
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Site:
Pantry-Deck 5 - Casino
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Violation:
Black debris clogged one of the top and bottom wash spray arm nozzles of the hood-type glasswash machine. This was cleaned immediately.
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Recommendation:
Ensure warewashing machines are cleaned: (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function. 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.
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Item No.:
24
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
The flight-type warewashing machine final rinse manifold water temperature was measured at 199F. This was fixed during the inspection. The plate surface temperature reached 160F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than.
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Item No.:
24
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Site:
Galley-Deck 3 - Warewashing - Starboard Side/Forward
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Violation:
The final rinse manifold water temperature was measured at 200F. The plate surface reached 160F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine.
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Item No.:
26
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Site:
Bar-Deck 5 - Red Frog Pub
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Violation:
Debris was inside the second from the left beer tap. This was cleaned immediately. The area was not in operation.
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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-10 - Starboard Pantry Ice Machine
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Violation:
Black debris soiled the inside of the splash panel. The panel was cleaned.
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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:
Pantry-11 - Starboard Pantry Ice Machine
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Violation:
Pink debris soiled the bottom of the splash panel. The panel was cleaned.
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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.:
27
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Site:
Buffet-Deck 10 - Cucina Del Capitano Port Side
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Violation:
Grease residue was on the exhaust hood overhang. The area was previously cleaned the night before. The area was cleaned immediately.
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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.:
27
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Site:
Galley-Deck 3 - Cold Pantry
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Violation:
Three previously cleaned and sanitized plastic plate transportation carts were heavily soiled with food residue. The galley was not in operation at the time of the 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.:
27
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Site:
Galley-Deck 9 - Dishwash
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Violation:
The exhaust hood overhang, over the flight-type dishwash, had more than a day's worth of debris. This was cleaned immediately.
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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.:
27
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Site:
Pantry-Deck 9 - Tides Bar
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Violation:
The exhaust hood overhang had a heavy accumulation of dust. This was cleaned immediately.
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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.:
27
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Site:
Galley-Deck 9 - Deli
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Violation:
More than a day's worth of dust accumulated inside both exhaust hood overhangs. This was cleaned immediately.
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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.:
27
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Site:
Galley-Deck 3 - Hot Line - Aft
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Violation:
One previously cleaned and sanitized plate transportation cart was heavily soiled with food residue.
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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.:
27
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Site:
Galley-Deck 3 - Pastry/Bakery Area
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Violation:
All five bread baking ovens were heavily soiled with more than a day's worth of accumulated food debris and grease on the outside of the ovens. The ovens were not in use at the time of the inspection and had been previously cleaned.
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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-Deck 3 - Chef Table - Show
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Violation:
Previously cleaned and sanitized food service trays were stored with 'display only' items on the back shelf adjacent to the front preparation area.
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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.:
33
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Site:
Galley-Deck 9 - Pizzeria Del Capitano
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Violation:
The deck grouting was in disrepair in front of the door to the walk-in refrigerator.
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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-Deck 9 - Center Galley
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Violation:
The deck grouting was recessed and in disrepair in front of the combination ovens.
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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.:
34
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Site:
Galley-Deck 3 - Hot Line - Aft
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Violation:
The handwashing sink basin drain was blocked. This was fixed during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were seen in the following areas:
Deck 0 - Crew galley buffet hot line - One small fly.
Deck 3 - Main galley Chef Table show galley - Two small flies.
Deck 6 - Bell box near walk-in refrigerator 42 - One small fly.
Deck 5 - Alchemy bar employee side near handwashing station - One small fly.
Deck 5 - Sports/Hero's bar pantry near walk-in refrigerator - One small fly.
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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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