|
|
|
Item No.:
08
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a slow drip on the backflow prevention device behind the combination oven. This was corrected on site.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
A hose was attached to the #2 mineralizer drain. The end of the hose was in the bilge collection channel. The hose was shortened and repositioned at the time of the inspection.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The mineralizer air gaps were not on the cross-connection and backflow prevention device listing.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Meat Thaw Room
|
|
Violation:
There was a tray of steaks stored below a tray of raw hamburger.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Center Galley
|
|
Violation:
A small fruit bowl was being utilized as a scoop inside a container of diced cantaloupe located in the reach-in refrigerator.
|
|
Recommendation:
Ensure a dispensing utensil is used to dispense food.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was an open seam along the top of the flat grill, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main and Crew
|
|
Violation:
There were open seams noted along the edges of a few pieces of equipment in the main and crew galleys, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The plate surface temperature was measured at 167 F while the final rinse gauge read 218F indicating that the manifold temperature sensor was not reading correctly.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Coffee Station
|
|
Violation:
The water nozzle at the juice machine was soiled.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Center Galley
|
|
Violation:
There were numerous soiled bowls and plates stored as clean on 4 trolleys.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Grill
|
|
Violation:
The lights above the hot food line were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The technical space below the blender in both the starboard and portside bars had greater than one days accumulation of mold and dust.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-
|
|
Violation:
There was ice build-up noted on the condensation unit inside the reach-in refrigerators.
|
|
Recommendation:
Remove the ice build-up.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Waiter Stations
|
|
Violation:
The deck/counter junctures were not coved at a few of the waiter stations and buffet stations. Per staff, these are scheduled to be completed within the next month.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Pizzeria
|
|
Violation:
There were a few small holes noted in the bulkhead, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Starboard Pool Bar
|
|
Violation:
Tiles had been removed from the bulkhead next to the handsink to access the drain in the bulkhead void. A panel was ordered to replace the tiles and allow easy access. The space has been open for greater than one month.
|
|
Recommendation:
Replace the tiles or place a panel to cover the hole.
|
|
|
Item No.:
34
|
|
Site:
Galley-Destiny Hot Service Line
|
|
Violation:
There was a leak in the pipe of the bain marie.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a steady drip from the piping in the technical compartment under the bain marie.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Pantry 1 & 2
|
|
Violation:
The coating on the light bulb above the hot food line was peeling.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was condensate forming above the soiled landing of the dishwash machine.
|
|
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.
|
|