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Item No.:
08
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Site:
Other-Garbage Room
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Violation:
There was a non-continuous pressure backflow preventer on the handsink hose connection. A spray gun was fitted on the end of the hose. This was corrected.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control listing of the type of method/device protection did not include the air gaps for those ice machines not equipped with backflow preventers.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-The Coffee Shop
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Violation:
There was no backflow prevention device on the potable water line serving the coffee machine. This was corrected.
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Recommendation:
Ensure that backflow preventers are provided on all fixtures using potable water and which have submerged inlets.
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Item No.:
08
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Site:
Buffet-Beverage Station
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Violation:
The ice machine backflow prevention device intermediate atmospheric vent was plugged.
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Recommendation:
Ensure that backflow prevention device intermediate atmospheric vents are not obstructed.
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Item No.:
10
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Site:
Other-Fecal Accident Plan
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Violation:
The chlorine residual and contact time table for loose stools reflected a CT value of 9600. The CDC recently updated the CT value for the inactivation of cryptosporidium to 15,300.
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Recommendation:
Adjust the chlorine residual and contact times for loose stool in the fecal accident plan to reflect a CT value of 15,300.
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Item No.:
10
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Site:
Recreational Water Facilities-Verandah
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Violation:
The main drain cover did not appear to be anti-entrapment and there was no documentation on board that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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Site:
Galley-Center
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Violation:
A pan of cooked kidney beans were on the counter. These beans were not on the time control plan but had been out of refrigeration for less than 1 hour. The beans were at 40F.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Buffet-Pizzeria
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Violation:
Foods were in the cold top on time control. These foods were on the log with a start time of 9:15 a.m. The log also noted that these foods had been consumed.
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Recommendation:
Ensure that foods on time control are properly recorded in the time control logs with the start time, consumed, and discard notations.
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Item No.:
16
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Site:
Galley-Appetizer Pantry and Pastry
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Violation:
The pass-through refrigeration units were not labeled time control. The time control plans for each of these areas stated these units were on time control.
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Recommendation:
Label the units to indicate that they are on time control.
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Item No.:
16
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Site:
Buffet-Port Inside
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Violation:
Cut tomatoes were stored at room temperature with a 7-day discard label. These tomatoes were not on the time control plan even though the staff stated that they were aware of the fact that cut tomatoes were potentially hazardous. The cut tomatoes were 62F. The tomatoes were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Port Inside
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Violation:
The time control log showed that the bean soup was placed out for service at 11:30 a.m. Per the staff the lunch period was until 4 p.m. The soup did not have a discard label.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
19
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Site:
Buffet-Mess Rooms
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Violation:
The upper tiers of the buffet lines were not adequately shielded. Foods on display were subjected to contamination given the heights of these tiers.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Port Inside
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Violation:
The soup kettle was not under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Other-Elation Dining Room
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Violation:
The pitchers of ice water at the aft waiter station were not covered. This was corrected.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Galley-Pot Wash
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Violation:
A few clean cutting boards scratched and scored.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Food Service General-
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Violation:
There were slotted fasteners in the ice/water contact surfaces in the upper compartment of the ice machine.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
20
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Site:
Buffet-Port Inside
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Violation:
The milk dispensing tube was longer than one inch.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The gaskets on the stack ovens were cracked, peeling, or missing.
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Recommendation:
Ensure that non-food 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-Soup Section
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Violation:
The aluminum foil coating on the kettle steam lines was not smooth.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Soup Section
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Violation:
The temperature probe penetrations on the fryers were not sealed.
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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.
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Item No.:
21
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Site:
Food Service General-
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Violation:
Excessive and loose sealant was noted on the non-food contact surfaces of equipment.
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Recommendation:
Ensure that non-food 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.:
22
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Site:
Galley-Dishwash
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Violation:
An ineffective spray pattern was noted at the left final rinse spray nozzle.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
|
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Site:
Buffet-Staff Mess
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Violation:
A soiled bread basket was stored as clean.
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Recommendation:
Ensure that 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:
Buffet-Salad Station
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Violation:
The technical space was wet and soiled.
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|
Recommendation:
Ensure that 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:
Other-Elation Dining Room
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Violation:
An excessive amount of blue powder was noted in the technical space below the buffet.
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|
Recommendation:
Ensure that 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:
Food Service General-
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Violation:
Several undercounter refrigerator technical compartments were soiled.
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|
Recommendation:
Ensure that 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-Destiny Hot Line
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Violation:
The technical space for the broiler was soiled.
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Recommendation:
Ensure that 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:
Buffet-Inside Beverage Stations
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Violation:
There was excessive dust accumulation and soiled utility and waste lines.
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|
Recommendation:
Ensure that 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-Pot Wash
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Violation:
The clean storage racks were soiled.
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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
|
|
Site:
Bar-Lobby
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Violation:
An empty soda can was in the handsink basin and a soiled glass was on the handsink rail.
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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.:
31
|
|
Site:
Bar-Paris
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Violation:
An unlabeled bottle of cleanser was in the cleaning locker.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
|
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Site:
Food Service General-
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Violation:
There were cracked deck tiles and recessed/missing grout throughout the food service areas.
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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:
Galley-Soup Section
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Violation:
Tile work was being performed during active food production. A shop vacuum was in the area.
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Recommendation:
Ensure that cleaning is done during periods when the least amount of food is exposed.
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Item No.:
33
|
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Site:
Other-Lido Outside Grill
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Violation:
The counter/deck junctures were not coved at the bus stations.
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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:
Buffet-Ice Cream Station
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Violation:
The cove was separating from the bulkhead behind the double unit station.
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Recommendation:
Ensure that 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:
Buffet-Ice Cream Stations
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Violation:
There was dust between the deckhead panels above the ice cream stations.
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Recommendation:
Ensure that 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:
Buffet-Ice Cream Stations
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Violation:
Fruit was on the deck under the single unit station.
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Recommendation:
Ensure that 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:
Bar-Paris
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Violation:
The previously cleaned decks below the counters were soiled.
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Recommendation:
Ensure that 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
|
|
Site:
Bar-Pool
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Violation:
The previously cleaned deck below the ice bin and dumpsink was soiled.
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Recommendation:
Ensure that 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
|
|
Site:
Bar-Casino
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Violation:
The previously cleaned deck drains were soiled.
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Recommendation:
Ensure that 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:
Bar-Casino
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Violation:
There was a pipe chase void space deck penetration for the beer tap lines. The void space was soiled.
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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. 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:
Bar-Cigar
|
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Violation:
The store room deck was soiled.
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Recommendation:
Ensure that 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
|
|
Site:
Buffet-Crew Mess, Staff Mess, Officers Mess and Petty Officer Mess
|
|
Violation:
The deck-counter junctures were not coved at the beverage, waiter, and soiled drop off stations. The buffet counter/deck juncture was not coved in the officer's mess and petty officer's mess.
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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:
Buffet-Outside Grill
|
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Violation:
The deck/counter junctures at the buffet and beverage stations were not coved.
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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.:
34
|
|
Site:
Buffet-Inside Beverage Station
|
|
Violation:
A water line was leaking under the coffee unit in the technical compartment.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Bar-Cigar
|
|
Violation:
The light bulb above the bar at the blender station was not shielded, coated or otherwise shatter-resistant.
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|
Recommendation:
Ensure that 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.:
36
|
|
Site:
Bar-Queen Mary
|
|
Violation:
Three light bulbs over the bar counter were not shielded, coated or otherwise shatter-resistant.
|
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Recommendation:
Ensure that 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.:
36
|
|
Site:
Other-Elation Dining Room
|
|
Violation:
A few light bulbs over the waiter station clean side and the buffet were not shielded, coated, or otherwise shatter-resistant. This was noted at the aft and port forward waiter stations.
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Recommendation:
Ensure that 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
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensate was on the deckhead above the soiled area.
|
|
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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