|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution
|
|
Violation:
There was not a backup halogen pump installed with an active automatic switchover feature to maintain the free residual halogen in the event that the primary pump failed, an increase in demand occurred or the low chlorine alarm sounded. A pump was located on the vessel and was to be installed the day of the inspection.
|
|
Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Muriatic Acid Injection Point (Engine Room)
|
|
Violation:
There was a hose connection to fill the muriatic acid tank connected to the potable water main without backflow protection.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Deck 11
|
|
Violation:
The floatation device was not visible from the pool deck.
|
|
Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fresh Vegetables
|
|
Violation:
There was excessive moisture on several boxes of vegetables. It was unclear as to the cause of the moisture.
|
|
Recommendation:
Ensure that packaged food is not stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The dough sheeter belt was damaged and the fabric below the plastic coating was exposed.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Coffee Bar
|
|
Violation:
There were excess electrical cables on the counter behind both coffee machines. There was an electrical box on the counter behind the right machine.
|
|
Recommendation:
Secure the electrical cables and box so they are not on the counter.
|
|
|
Item No.:
21
|
|
Site:
Bar-Casino
|
|
Violation:
In the technical compartment for the right refrigeration unit in the back bar counter, there was a hole around the pipe penetration in the back of the compartment.
|
|
Recommendation:
Close the hole.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
Below the bain marie, there was an open area between two technical compartments that was not accessible for cleaning or inspection. There was a small opening in the upper front right area of the left technical compartment.
|
|
Recommendation:
Close the openings.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
In the technical compartment below the right cold well, there was a gap between the left side of the technical compartment and the bottom of the bain marie.
|
|
Recommendation:
Profile the gap.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Starboard Forward Beverage Station
|
|
Violation:
The technical compartment below the station had gaps and seams between the floor of the compartment and the support beams.
|
|
Recommendation:
Close the gaps and seal the seams.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
The data plate for the flight-type dishwash unit did not include the final rinse pressure.
|
|
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:
Galley-Dishwash
|
|
Violation:
The data plate for the flight-type dishwash unit did not include the final rinse pressure.
|
|
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.:
24
|
|
Site:
Pantry-Longboards
|
|
Violation:
The final rinse temperature for the hood-type glasswash machine was measured at 150F and 147F. Two racks of glasses had been through the unit. Maintenance was conducted on the heater unit.
|
|
Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
|
|
|
Item No.:
27
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
In the technical compartment below the speed rail, the pipe insulation and the lower right area of the compartment were soiled with a black material.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Potwash
|
|
Violation:
There was no waste receptacle at the handwash station by the potwash.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fresh Fruit
|
|
Violation:
The base of the pillar was damaged.
|
|
Recommendation:
Repair the pillar.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
There was recessed grout throughout the bakery 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.:
36
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
The lights above the bottle display in the back bar counter were not shielded or shatter resistant.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|