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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The start and stop times for production were not recorded from October 2008 until April 2009. The new forms used since the second week of April have a spot for the times.
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Recommendation:
Ensure the start and stop times for production are recorded.
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Item No.:
08
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Site:
Buffet-Beverage Stations
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Violation:
There were no backflow prevention devices on the potable water lines for the juice or coffee machines.
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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:
Buffet-Aft Beverage Station
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Violation:
The vent on the backflow prevention device was plugged.
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Recommendation:
Unplug the vent.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program only listed the devices for the toilets and showers. The program did not specify how many showers and toilets were on each deck.
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Recommendation:
Ensure the cross-connection control program lists the number of showers and toilets for each deck.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The midship port bunker station had a cap that was on a bunkering line that was not connected to a chain.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-Vegetable Preparation Room
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Violation:
The backflow prevention device on the potable water line supplying the spray shower was listed on the cross-connection control program as a DVGW/DW 15. The device was a WATTS N9.
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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.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Slide Whirlpool
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Violation:
Two of the anti-entrapment suction fittings for the slide whirlpool were missing fasteners. The whirlpool was empty.
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Recommendation:
Replace the missing fasteners.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Midship
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Violation:
The midship port whirlpool suction fittings did not have anti-entrapment covers. This whirlpool was empty.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
A few of the plastic anti-entrapment suction fittings for the whirlpools were installed incorrectly. The staff drilled holes through the cover to attach to the whirlpool. They were not installed through the slots provided by the manufacturer. The whirlpools were empty.
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Recommendation:
Ensure the suction fittings are installed according to manufacturer's instructions.
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Item No.:
16
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Site:
Other-Pizzeria
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Violation:
The time as a public health control plan stated the walk-in refrigeration unit was on temperature control. Per staff, the walk-in refrigeration unit was on time control and labeled as such.
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Recommendation:
Ensure the time as a public health plan reflects the operation in this food outlet.
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Item No.:
20
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Site:
Food Service General-Deli Slicers
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Violation:
The hard sealant used on the food contact surfaces of the slicer was Devcon stainless steel putty (ST) 10270 NSF 61. This sealant was not approved for food contact surfaces.
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Recommendation:
Ensure the sealant used of food contact surfaces is approved for use on food contact surfaces.
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Item No.:
21
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Site:
Buffet-Grand Buffet Portside
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Violation:
The sneeze guard for the bread station was cracked.
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Recommendation:
Replace the sneezeguard.
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Item No.:
21
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Site:
Buffet-Grand Buffet Portside
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Violation:
There was a gap along the stainless steel bulkhead ledge in the technical compartment.
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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.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
There was a gap on the underside of the support bar for the hot plate.
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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.
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Item No.:
21
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Site:
Food Service General-Hot Lines
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Violation:
There were gaps and seams along the underside of equipment.
There was limited space to clean between the tilting kettles and the technical compartments and limited space between pieces of equipment.
There were gaps around the chute inside the top of the drip pan housings for the grills.
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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. Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The rinse and final rinse curtains for the dishwash and glasswash machines were soiled.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
27
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Site:
Food Service General-Hot Lines
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Violation:
There was dried food debris and grease inside the top of the drip pan housings and in the seams and edges of equipment.
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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.:
31
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Site:
Provisions-Liquor Stores
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Violation:
The vessel has a variance for storing hand sanitizer inside the liquor stores. However, the hand sanitizer boxes were stored adjacent to boxes of candy and liquor. They were not stored in a designated area.
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Recommendation:
Ensure the vessel complies with the procedures in the variance.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There were holes in the bulkhead near the walk-in refrigerator.
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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.:
33
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Site:
Pantry-Housekeeping
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Violation:
There was a large open void in the door frame where the locking pin inserted, 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.:
33
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Site:
Buffet-Lido Cafe
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Violation:
There was no coving along the deck/bulkhead junctures.
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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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Item No.:
33
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Site:
Other-Pizzeria
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Violation:
There was a hole around the bulkhead pipe penetration for technical compartment #61.
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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.:
33
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Site:
Other-Aft Grill
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Violation:
The door frame had holes for the locking pins. The holes did not have recessed nipples and were open to the door frame void.
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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.:
33
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Site:
Galley-Center Galley
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Violation:
There was missing and recessed deck grout.
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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.:
33
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Site:
Food Service General-Galleys
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Violation:
The paint on the deck drains in front of the tilting kettles was peeling.
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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.:
33
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Site:
Buffet-Officer and Staff Officer's Messes
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Violation:
There was no coving at the deck/bulkhead juncture inside the technical compartments.
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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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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
There was a seam along the deckhead above the dry food rack.
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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.:
33
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Site:
Galley-Center Galley
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Violation:
There was missing and recessed deck grout.
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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.:
36
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Site:
Galley-Center Galley
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Violation:
There was an insufficient amount of light behind the ovens for cleaning purposes.
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Recommendation:
Ensure that the light intensity is at least 110 Lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
It was very humid in this area.
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Recommendation:
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.:
37
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Site:
Buffet-Crew Mess
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Violation:
There was an excessive amount of condensation on the underside of the shelf above the bain marie units.
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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.
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