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Item No.:
*
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Site:
Potable Water-
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Violation:
THE RECORD KEEPING FOR THE POTABLE WATER, POOLS AND SPAS, AND HOUSEKEEPING WERE EXCELLENT.
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Recommendation:
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Item No.:
08
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Site:
Bar-BACKFLOW PREVENTION
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Violation:
ENSURE THAT THE ATMPOSHPHERIC AIR BREAK ON THE STAINLESS STEEL BACKFLOW PREVENTERS ARE ORIENTATED TOWARD A DOWNWARD DIRECTION.
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Recommendation:
Ensure that backflow preventers are located so they may be serviced and maintained.
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Item No.:
08
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Site:
Buffet-LIDO
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Violation:
THE POTABLE WATER THREADED FAUCET ON THE UTILITY SINK LOCATED IN THE CHEMICAL STORAGE ROOM WAS NOT PROTECTED WITH A BACKFLOW PREVENTION DEVICE.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
19
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Site:
Galley-PROVISIONS-FISH COLD ROOM
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Violation:
THREE PLASTIC BAGS OF FISH WERE NOT RESEALED AFTER BEING OPENED.
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Recommendation:
Ensure that food is protected from cross-contamination by: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
20
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Site:
Galley-MAIN AND CREW GALLEYS
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Violation:
SEVERAL CUTTING BOARDS WERE NOTED PITTED AND SCORED, MAKING CLEANING DIFFICULT.
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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:
Galley-MAIN
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Violation:
LOOSE AND PEELING SEALANT WAS NOTED ON THE INTERIOR SPACES OF THE ALTO SHAAM UNITS
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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:
Galley-CREW AND MAIN GALLEY
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Violation:
NUMEROUS PLASTIC PLATE COVERS WERE NOTED TO BE DIFFICULT TO CLEAN DUE TO ROUGHENED SURFACES.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Food Service General-
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Violation:
NUMEROUS PLASTIC SERVING TRAYS WERE DAMAGED ALONG THE PERIMETER OF THE TRAYS.
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Recommendation:
Ensure that non-food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-DISHWASH
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Violation:
DURING ACTIVE USE , THE DISHWASHER''S FINAL RINSE HAD AN ERRATIC SPRAY PATTERN NOTED.
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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:
Buffet-LIDO
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Violation:
THE POT WASH MACHINE WAS OUT OF ORDER FROM THIS MORNING, ALTHOUGH AN OUT OF ORDER SIGN WAS NOT POSTED ON THE MACHINE.
THE THREE COMPARTMENT SINK UTILIZED TO CLEAN THE POTS DID NOT HAVE SOAP IN THE FIRST COMPARTMENT AND A GREASY FILM WAS NOTED ON TOP OF THE WATER AND ON THE SIDES OF THE RINSE AND SANITIZE SINKS.
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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. Ensure that the wash, rinse, and sanitize solutions are maintained clean. When used for warewashing, ensure that the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
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Item No.:
22
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Site:
Buffet-DISHWASH
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Violation:
DURING ACTIVE USE, THE FINAL RINSE SPRAY NOZZLES ON THE SECOND MANIFOLD HAD FOUR OF THE SIX NOZZLES CLOGGED, RESULTING IN AN ERRATIC SPRAY PATTERN.
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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.:
26
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Site:
Galley-DECK 4
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Violation:
CORROSION AND WATER WAS NOTED ON THE SURFACE UNDERNEATH THE MIXER COLLAR AND IN THE INSIDE LIP OF THE COLLAR.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-LIDO DISHWASH
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Violation:
TWO COFFEE URNS WERE STORED ON THE CLEAN DISH SHELF WITH COFFEE INSIDE.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-LIDO DISHWASH AND POTWASH
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Violation:
A FEW PREVIOUSLY CLEANED DISHES WERE NOTED SOILED AND STORED AS CLEAN ON THE CLEAN DISH SHELVING IN THE DISH WASH AND POT WASH AREAS.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-LIDO DISHWASH
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Violation:
BLACK MOLD WAS NOTED ON THE VENTILATION VENT ABOVE THE DISH WASH MACHINE.
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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:
Bar-DISCO
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Violation:
A HEAVY-BUILD UP OF PINK SLIME MOLD WAS NOTED ON THE PIPING IN THE TECHNICAL SPACE BENEATH THE BAR COUNTER.
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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:
Pantry-ROOM SERVICE
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Violation:
A FEW PREVIOUSLY CLEANED COFFEE URNS WERE SOILED WITH COFFEE ON THE EXTERIOR SURFACES.
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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:
Pantry-ROOM SERVICE
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Violation:
A FEW PREVIOUSLY CLEANED COFFEE URNS WERE NOT STORED INVERTED TO ALLOW THE WATER TO DRAIN OUT OF THEM.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-DISHWASH AREA
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Violation:
CONDENSATE WAS DRIPPING FROM THE VENTILATION VENT ONTO THE CLEAN DISH SHELF BELOW. CONDENSATE WAS NOT OBSERVED DRIPPING ONTO CLEAN DISHES.
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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 15 centimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-CREW AND MAIN GALLEY
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Violation:
NUMEROUS DISHES WERE STORED ON THE CLEAN DISH SHELF STACKED, NOT ALLOWING THE DISHES TO AIR-DRY.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-LIDO DISHWASH
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Violation:
ONE PREVIOUSLY CLEANED COFFEE URN WAS NOT STORED INVERTED, ALLOWING WATER TO POOL INSIDE.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Buffet-STARBOARD BEVERAGE STATION
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Violation:
THE FLOOR DRAINS WERE SOILED WITH MOLD AND OTHER DEBRIS BENEATH THE TECHNICAL AREAS OF THE HAND WASH SINKS.
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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-LIDO
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Violation:
A LEAKING STEAM PIPE WAS NOTED IN THE TECHNICAL AREA BELOW THE BAIN MARIE.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair. Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-LIDO POTWASH
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Violation:
A LEAKING WATER PIPE WAS NOTED ON THE POT WASH MACHINE, FLOODING THE DECK IN FRONT OF THE MACHINE.
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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.:
37
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Site:
Galley-LIDO
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Violation:
CONDENSATE WAS NOTED DRIPPING FROM THE VENTILATION SYSTEM VENTS IN THE MIDDLE ISLE OF THE GALLEY LINE, ABOVE THE DISHWASHER AND OVER THE CLEAN DISH STORAGE SHELVING.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Other-CHILD ACTIVITY CENTER
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Violation:
ONE TOILET SEAT COVER WAS CRACKED AND BROKEN IN THE CHILDREN'S RESTROOM, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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