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Item No.:
08
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Site:
Potable Water-Deck 8 Aft Whirlpool Room
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Violation:
The air gap at the potable water filling point for the compensation tank was less than 2 pipe diameters. This was corrected during the inspection.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Deck 5 Aft Passenger Laundrette
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Violation:
There were non-continuous pressure backflow prevention devices installed on the hot and cold potable water lines to the washing machines. The list of backflow prevention devices indicated that the laundry machines in all passenger and crew launderettes were the same type.
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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-Infirmary
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Violation:
The shower hose in the respiratory room did not have a backflow prevention device installed.
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Recommendation:
Install a backflow prevention device at the base of the shower hose.
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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
Some of the potable water hoses were not labeled "Potable Water Only" at each connecting end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
22
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Site:
Pantry-Lobby Bar Dishwash
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Violation:
There was no data plate on the undercounter dishwashing machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
21
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Site:
Bar-Lobby Bar
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Violation:
There was a large hole in the back of the technical compartment for undercounter refrigeration unit 4811.023.008.
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Recommendation:
Seal the hole in the back of the technical compartment.
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Item No.:
21
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Site:
Bar-Casino and Sports Bars
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Violation:
There was a plastic crate used to support the CO2 canister for the beer in both of these bars. The crates were difficult to clean and were damaged from the weight of the canister.
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Recommendation:
Replace the plastic crate with an easily cleanable mount that will support the weight of the canisters.
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Item No.:
27
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Site:
Pantry-Casino Bar Pantry
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Violation:
The inside lower lip of the cover to the upper compartment of the ice machine was soiled with a black material. This was corrected during the inspection.
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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.:
16
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Site:
Bar-Deck 9 Aft Ice Cream Bar
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Violation:
The ice cream in the top compartment of the ice cream machine was measured at 46F. Staff stated that the machine was filled 15 minutes prior to the inspection. The machine was on stand-by. The machine was dumped, cleaned, and sanitized.
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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.:
33
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Site:
Bar-Deck 9 Aft Pool Bar
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Violation:
Slight mold was noted on the deck in the technical space for the utility sink.
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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.:
37
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Site:
Galley-Deck 9
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Violation:
Condensation was noted on the deckhead of the soiled landing for the flight type dishwash machine. This area was very hot and humid. The ambient air temperature was measured at 105F. Condensation was not present on the clean end of the machine.
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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. Ensure that 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.:
34
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Site:
Galley-Deck 9 Cold Room 92-10
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Violation:
A steady leak was noted on the condenser drain pipe. Water was noted pooling near the door.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 9 Cold Room 92-10
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Violation:
Slight mold was noted on the deck near the door. This was noted around the pooled water.
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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.:
27
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Site:
Bar-Deck 9 Forward Pool Bar
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Violation:
Slight mold was noted on the drain pipes in the beer cooler technical space. This was corrected during the inspection.
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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.:
22
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Site:
Galley-Deck 1 Pot Wash
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Violation:
The mounted probe thermometer for the sanitizing compartment of the 3-compartment sink was out of calibration by 7F. This was corrected during the inspection.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
33
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Site:
Galley-Deck 1 Center Galley
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Violation:
Slight food debris was noted in the drain in the bain marie technical space. This was corrected during the inspection.
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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.:
25
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Site:
Buffet-Deck A Officers Mess
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Violation:
A wet sanitizing cloth was stored on the waiters station counter top out of the sanitizing solution. This was corrected during the inspection.
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Recommendation:
Ensure that wiping 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.:
20
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Site:
Galley-Deck A Hot Line
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Violation:
Slight corrosion was noted on the grooved grill.
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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.:
33
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Site:
Bar-Sports Bar
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Violation:
The deck was soiled around the drain in the technical compartment to the right of the speed rail.
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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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