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Item No.:
06
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Site:
Potable Water-Bunker Records
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Violation:
An ink stamp on the bunker charts included 'instrument calibrated.' On most records the time of the calibration was not included. The chief engineer stated that calibration is conducted at the start of bunkering.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices for the hood cleaning cabinets were not included in the cross-connection control program. The location description for some of the reduced pressure assemblies (RPZ) did not include the plumbing component.
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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.:
08
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Site:
Potable Water-Crew Galley
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Violation:
A hose was connected to the vent on the backflow prevention device for the hood cleaning cabinet. The hose was not clear, and the end of the hose was not visible to determine if the device was leaking.
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Recommendation:
Ensure that the end of the tube can be viewed or install a clear tube to determine if the vent is leaking.
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Item No.:
08
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Site:
Galley-Port Extension
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Violation:
A hose was connected to the vent on the backflow prevention device for the hood cleaning cabinet. The hose was not clear, and the end of the hose was not visible to determine if the device was leaking. The tube was cut.
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Recommendation:
Ensure that the end of the tube can be viewed or install a clear tube to determine if the vent is leaking.
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Item No.:
16
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Site:
Galley-Center
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Violation:
The 7-day discard labels on three pans of lasagne had a preparation date of 5/17/11 and a discard date of 5/22/11. The date of the inspection was 5/8/11. There was an entry in the cooling log for lasagne prepared and cooled on 5/7/11.
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Recommendation:
Ensure that the 7-day discard labels on potentially hazardous foods are correct.
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Item No.:
19
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Site:
Buffet-Officer's Mess Waiter Station
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Violation:
Soup was in a kettle for self-service. The kettle was not under a sneeze shield or otherwise protected, and the lid on the kettle had to be removed completely for dispensing. The kettle was moved under a sneeze shield.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
A box of hot dogs was damaged and the interior plastic packaging was torn, exposing the contents. The hot dogs were moved to a plastic bin.
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Recommendation:
Ensure that food is stored so that it is not uncovered or exposed.
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Item No.:
19
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Site:
Provisions-Poultry and Fish Freezer
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Violation:
A box of fish was damaged and the interior plastic packaging was torn, exposing the contents. The fish was moved to a plastic bin.
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Recommendation:
Ensure that food is stored so that it is not uncovered or exposed.
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Item No.:
20
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Site:
Buffet-Officer's Mess Waiter Station
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Violation:
The lid on the soup kettle was cracked. The lid was replaced.
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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-Deli Pantry
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Violation:
Some of the sealant on the back plate of the slicer closest to the handwash station was peeling. This was corrected.
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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:
Food Service General-Scharf Espresso Machines
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Violation:
The food splash zone above the milk steaming and coffee making areas had gaps, holes, piping, and other difficult to clean features. There were also slotted fasteners in the food contact zone of the coffee making area.
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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.:
21
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Site:
Buffet-Aft Service Line
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Violation:
The plastic coatings on one heat lamp bulb at each of the two carving stations were peeling. These were replaced.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Burrito Line
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Violation:
The drip tray housing for the flat grill had many gaps and crevices.
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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-Forward Service Line
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Violation:
There were gaps around the drain chutes where they entered the drip tray housings on grooved grill E3-29 and the flat grill. It appeared that the chutes were misaligned. This was corrected.
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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.:
22
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Site:
Galley-Pot Wash Area
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Violation:
The temperature gauge on the sanitizing sink read 172F. The temperature of the water in the sink was measured at 188F.
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Recommendation:
Ensure that the temperature gauge is accurate.
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Item No.:
24
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Site:
Bar-Lobby
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Violation:
The chlorine level of the sanitizing solution was less than 50 ppm. The solution was removed.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Lobby
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Violation:
The wiping cloth in a small bucket of sanitizing solution was not fully submerged. The level of liquid in the small bucket was low.
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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.:
26
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Site:
Dining Room-Aft Lower Level
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Violation:
The four previously cleaned espresso machines were slightly soiled above the milk steaming and coffee making areas. This was corrected.
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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.:
28
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Site:
Buffet-F&B Locker
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Violation:
There were several dead flies on the deck. Sheet pans, platters and serving utensils were stored in the locker. According to the staff, the area had been sprayed earlier that morning, and all items would be washed, rinsed, and sanitized before use.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
32
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Site:
Pantry-Coffee
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Violation:
A milk jug, milk carton, and juice bottle were in the handwash station waste receptacle. There was no lid on this receptacle. The receptacle was replaced by one with a lid.
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Recommendation:
Ensure that receptacles and waste-handling containers for refuse, recyclables and for use with materials containing food residue are insect- and rodent-resistant and have tight fitting lids.
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Item No.:
33
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Site:
Buffet-Outdoor Bussing Stations
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Violation:
There was no coving at the deck/cabinet juncture on the forward starboard and port bussing stations. This was corrected on the starboard station.
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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:
Buffet-Officer's Mess Waiter Station
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Violation:
A deck tile at the juncture with the bulkhead beneath the waiter station was cracked. There was a gap at the deck/bulkhead juncture and there was no coving.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. 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-Port Extension
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Violation:
There was missing and recessed grout between some of the deck tiles.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Forward Starboard Beverage Station
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Violation:
The light level was less than 220 lux at the beverage station. Three of the lights were not working. This was corrected.
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Recommendation:
Ensure that the light level is at least 220 lux at the beverage station.
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Item No.:
37
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Site:
Galley-Aft Dishwash Area
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Violation:
There was condensate dripping from the deckhead water trap panel to the deck at the clean end of the glasswash machine. The machine was not in use. The panel was opened and the condensate was drained.
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Recommendation:
Ensure that condensate does not drip from the deckhead.
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Item No.:
38
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Site:
Pantry-Service
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Violation:
Three brooms and a squeegee were stored against the bulkhead adjacent to where beverage bottles and clean glasses were stored. The brooms were moved to a cleaning locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Pantry-Crew
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Violation:
There was no label on the cleaning locker. This was corrected.
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Recommendation:
Ensure that the cleaning locker is labeled.
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Item No.:
39
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Site:
Buffet-Pizzeria
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Violation:
There were five small black flies in the technical compartment for undercounter refrigerator PZ-9-3. There was one small black fly in the technical compartment for undercounter refrigerator PZ-9-4. The area was closed at the time of the inspection.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Lido Aft Grill
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Violation:
There was one small black fly in the pantry. This area was closed at the time of the inspection.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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