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Item No.:
21
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Site:
Galley-Lido Center Galley
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Violation:
There were open seams along the edges of the upper combination oven, making cleaning difficult.
There was excessive sealant along the edges of the lower combination oven, making cleaning difficult.
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Recommendation:
Seal the seams. Remove the excessive sealant.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
There were cracked deck tiles and missing grout along the scuppers, making cleaning difficult.
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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.:
34
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Site:
Galley-Center Galley
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Violation:
There was a leak at the bottom of the technical compartment for the right round tilting pan.
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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:
Other-Lido Waiter Stations
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Violation:
The deck/cabinet junctures were not coved at a few of the waiter stations, making cleaning difficult.
The deck/cabinet junctures were not flush with the deck at a few of the waiter stations, creating a gap and making cleaning difficult.
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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). 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.:
23
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Site:
Galley-Pot Wash
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Violation:
There was a soapy residue noted on the thermometer and on the top inside of the pot wash machine at the completion of the cycle. The wash cycle time lasted for at least 3 minutes. The data plate for the pot wash machine stated the wash cycle time was 94 seconds.
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Recommendation:
Ensure that washed utensils and equipment are rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water by using one of the following procedures: (1) Use of a distinct, separate water rinse after washing and before sanitizing if using a 3-compartment sink, alternative manual warewashing equipment equivalent to a 3-compartment sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (2) If using a warewashing machine that does not recycle the sanitizing solution, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution, and wasted immediately after each application; or (3) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.
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Item No.:
33
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Site:
Buffet-Pizzeria
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Violation:
There were rust stains on the deck tiles in the technical compartment under the ovens.
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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.:
21
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Site:
Buffet-Pizzeria
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Violation:
The glass shield in the display case was cracked, making cleaning difficult.
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Recommendation:
Replace the glass shield.
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Item No.:
33
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Site:
Buffet-Center Grand Buffet
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Violation:
There was missing grout in a few areas, making cleaning difficult.
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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.:
10
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Site:
Recreational Water Facilities-Main and Forward Pools
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Violation:
The floatation device was not located in a prominent location.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Deck 9 Aft Jacuzzi
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Violation:
The pH was measured between 7.8 and 8.2. The jacuzzi was immediately closed.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The data plate for the undercounter dishwasher was missing. This was corrected.
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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.:
20
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Site:
Preparation Room-Potato Preparation
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Violation:
There were slotted fasteners inside the food contact surfaces of both potato peelers, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with low-profile, smooth and non-corroding fasteners.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was condensate collecting on the deckhead above the dirty landings of the dishwash and glasswash units.
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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.
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Item No.:
33
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Site:
Buffet-Petty Officer Mess
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Violation:
The deck below the waiter station was soiled with an accumulation of dirt and debris.
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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.:
34
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Site:
Galley-Golden Hot Line
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Violation:
There was a leak on the steam line inside the technical compartment for hot cabinet #2.
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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.:
19
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Site:
Galley-Pastry
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Violation:
The bulk sugar container was not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
33
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Site:
Galley-Platinum Hot Line
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Violation:
There was a gap between the hood ventilation system and the bulkhead above the double salamander, making cleaning difficult.
The gap above the double salamander was soiled with an accumulation of grease and debris.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
21
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Site:
Galley-Platinum Hot Line
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Violation:
There were several fasteners missing on the outside of the single salamander, making cleaning difficult.
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Recommendation:
Replace the fasteners.
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Item No.:
33
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Site:
Bar-
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Violation:
The deck/bulkhead juncture was not coved at the rear bulkhead, making cleaning difficult.
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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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