|
|
|
Item No.:
08
|
|
Site:
Potable Water-Crew Whirlpool Technical Station
|
|
Violation:
The potable water fill line air gap was not sufficient at the expansion tank.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Crew Whirlpool Technical Station
|
|
Violation:
The potable water line supplying the hose and eye wash station was not painted or striped blue.
|
|
Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
The pH in the seawater swimming pools was above the highest reading on the test kit. The analyzer in the engine room showed 8.4. The pH pump was dosing but it was not clear if the chemical used or the strength of the chemical used was correct. The vessel was using Nu-Clo pH Decreaser (active ingredient sodium bisulfate 100%). This product was mixed with water and pumped in to the pools. The container stated that this product was to be placed directly in the pool at the deepest end while the recirculation system was in use. The label also stated that this product was to be used at 1 lb/10, 000 gallons of water.
|
|
Recommendation:
Ensure that the re-circulated swimming pool's water flow rates, pH, alkalinity, and clarity is monitored and adjusted as recommended by the manufacturer and to maintain optimum public health protection.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Dessert Counter
|
|
Violation:
In the center undercounter refrigeration unit, there was a tray of milk containers and a tray with milk containers and cream cheese that did not have discard labels. In the back display case there was a tray of cream cheese that did not have a discard label. Both of these refrigeration units were labeled as time control.
|
|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Ice Cream Room
|
|
Violation:
There were blocks of ice used for ice carvings stored against boxes of ice cream and pastry dough. The ice blocks were moved.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Deck 6 Forward
|
|
Violation:
The ice bin ice deflector panel was out of place and the bin lid was slightly open.
|
|
Recommendation:
Keep the ice bin lid door closed when not in active use.
|
|
|
Item No.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was peeling sealant on the back of the turning handles on the tilting kettles.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Beer Store
|
|
Violation:
There were 2 luggage carts with a carpeted surface stored in this room. Staff stated that carts were used to transport beverages. The carpet was not easy to clean.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-
|
|
Violation:
There was no data plate on the undercounter dishwash machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Bar-Crew Bar
|
|
Violation:
There was no data plate on the undercounter dishwash machine.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Slicers
|
|
Violation:
The sealant used on the back plate of the slicers was Devcon stainless steel putty 10270. There was no documentation that this sealant was approved for use on food contact surfaces.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Ensure that sealants used on food contact surfaces are approved for said use.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Aft Breakfast Cereal Station
|
|
Violation:
The floor of the technical compartment for the undercounter refrigeration unit was wet and soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 5 Forward
|
|
Violation:
The ice scoops and lids for the ice chests were not stored covered or inverted.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 6 Forward
|
|
Violation:
There were clean items stored on the soiled side of the warewashing station. This was corrected.
|
|
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 150 mm (6 inches) above the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was chipped grout between the deck tiles and water was pooled in the chipped areas. Staff stated that they were working on the deck in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deli/Omelet Station
|
|
Violation:
There was recessed and chipped grout between the deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Asian Corner
|
|
Violation:
There was recessed and chipped grout between the deck tiles in this area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Forward Grill - Port Side
|
|
Violation:
There were unsealed pipe penetrations in the back bulkhead in the technical space for the undercounter heated cabinet (4811.095.028).
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Aft Pool Bar
|
|
Violation:
There was an unsealed pipe penetration in the bulkhead in the back of the technical space for the undercounter refrigeration unit (4811.091.217) at the back bar.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
37
|
|
Site:
Galley-Forward Grill - Starboard Side
|
|
Violation:
There was heavy condensation above the potwash machine. The machine was not in active use.
|
|
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.
|
|