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Item No.:
*
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Site:
Other-COMMENT
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Violation:
THE OPERATION, MANAGEMENT, AND RECORDKEEPING IN THE POTABLE WATER AND POOLS/SPAS WAS VERY STRONG. CLEANLINESS OF FOOD CONTACT AND NON-FOOD CONTACT SURFACES THROUGHOUT THE GALLEYS, PANTRIES, AND BARS WAS EXCELLENT.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-PASSENGER AND CREW LAUNDERETTES
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Violation:
THE CLOTHES WASHING MACHINES FOR PASSENGER AND CREW LAUNDERETTES HAD NON-CONTINUOUS PRESSURE (ORAS) TYPE BACKFLOW PREVENTERS INSTALLED ON THE HOT AND COLD POTABLE WATER SUPPLY LINES. THESE BACKFLOW PREVENTERS ARE THE ORIGINAL INSTALLATION FROM THE SHIPYARD.
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Recommendation:
Install continuous pressure type backflow preventers on the hot and cold water feed lines to the machines individually or to the main potable water lines feeding the room.
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Item No.:
12
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Site:
Bar-ORPHEUS BAR - DECK 9
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Violation:
A STAFF MEMBER WAS OBSERVED WASHING HIS HANDS IN A DUMP SINK IN THE FRONT BAR AND WALKING OVER TO THE HANDWASH SINK, REMOVING PAPER TOWELS, AND DRYING HIS HANDS.
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Recommendation:
Ensure that food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water and pay particular attention to the areas underneath the fingernails and between the fingers.
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Item No.:
21
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Site:
Food Service General-GALLEYS, DISHWASH, AND ROOM SERVICE PANTRY
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Violation:
THE CIRCULAR AND SQUARE SERVING TRAYS HAD HEAVY DAMAGE ALONG THE EXTERIOR EDGES WITH EXPOSED METAL AND BROKEN FIBERGLASS, MAKING THEM DIFFICULT TO CLEAN. THIS CONDITION WAS OBSERVED IN TRAYS STORED IN ALL THE ABOVE CLEAN DISH STORAGE AREAS.
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Recommendation:
Replace damaged serving trays when they become diffcult to clean.
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Item No.:
22
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Site:
Galley-DISHWASH
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Violation:
THE IN-USE CONVEYOR DISHWASH PORT HAD A BLOCKED UPPER SPRAY ARM NOZZLE IN THE FINAL RINSE COMPARTMENT. ADDITIONALLY, THE MIDDLE SPRAY ARM NOZZLES ALL HAD A PULSING FLOW WITH A NARROW SPRAY PATTERN. THIS WAS CORRECTED DURING THE INSPECTION.
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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.:
22
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Site:
Galley-POTWASH
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Violation:
THE WATER TEMPERATURE IN THE FINAL SANITIZING SINK WAS BETWEEN 215 AND 220 F. THE WATER WAS BOILING AND STEAM WAS RISING TO SURFACES ABOVE THE SINK.
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Recommendation:
Maintain water temperatures which sanitize but do not create steam and condensation conditions.
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Item No.:
22
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Site:
Galley-POTWASH
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Violation:
THE IN-USE CONVEYOR POTWASH MACHINE HAD A FINAL RINSE UPPER SPRAY WITH A WEAK, PULSING, AND NARROW SPRAY PATTERN. THIS ITEM WAS CORRECTED DURING THE INSPECTION.
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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.:
22
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Site:
Galley-POTWASH
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Violation:
THE IN-USE FINAL SANITIZING SINK IN THE POTWASH HAD A WATER TEMPERATURE OF 220 F, AND THE WATER WAS AT A ROLLING BOIL. THERE WAS CONDENSATE ON THE DECKHEAD AND HOOD DIRECTLY ABOVE THE SINK.
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Recommendation:
Maintain a water temperature hot enough to sanitize, but not at a level where steam vapors and condensation occur.
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Item No.:
25
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Site:
Bar-METROPOLIS BAR
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Violation:
A WET WIPING CLOTH WAS FOLDED AND DRAPED OVER THE OUTER EDGE OF THE FILLED SANITIZING SOLUTION BUCKET.
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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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