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Item No.:
06
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Site:
Potable Water-Bunkering Charts
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Violation:
There was no calibration check recorded on 10 of the last 13 bunkering charts.
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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-Deck 8 Forward Pool Machinery Room
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Violation:
The lower reduced pressure assembly was leaking at the vent.
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Recommendation:
Repair or replace the reduced pressure assembly.
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Item No.:
08
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Site:
Buffet-Officers Mess
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Violation:
There was no backflow prevention device on the potable water line to the coffee machine. This was corrected.
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Recommendation:
Install a backflow prevention device.
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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 preventer device in the deck 10 chemical dispensing room did not match what was listed on the cross-connection control program.
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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.:
09
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Site:
DO NOT USE (whirlpool/spa)-Crew 2 Whirlpool
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Violation:
The bromine level indicated on the chart recorder was below 4.0 ppm for several hours throughout the day on the following days: 31, 30, 29, 27, 24, and 11 August. The whirlpool had been closed since 01 September 2010.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The whirlpool shock chlorination records did not indicate a contact time.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
21
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Site:
Bar-Pool
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Violation:
The hinge on the swinging door was broken, and there was a missing profile strip on the side of the door adjacent to the hinges. A work order had already been submitted.
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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-Harry's Show
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Violation:
There was loose and peeling sealant under the front edge of the ember grill. This was corrected.
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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:
Galley-Center - Silver Line
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Violation:
There were gaps where the grease chute entered the drip tray housing on the grooved 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.
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Item No.:
21
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Site:
Galley-Center
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Violation:
The profile plate around the grease chute was loose. 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.:
21
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Site:
Galley-Forward Starboard Dishwash Area
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Violation:
The gaskets on the bottom door of the hot holding cabinet were torn. 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-Dishwash Area
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Violation:
The gauge for the final sanitizing rinse temperature was between 211F and 228F. The final rinse temperature inside the machine was measured at 161F at the plate surface. There was no steam coming from the nozzles, indicating that the gauge was incorrect.
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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:
Galley-Dishwash Area
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Violation:
The second nozzle from the right on the final rinse spray arm was not working. This was corrected.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment.
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Item No.:
27
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Site:
Galley-Center - Golden Line
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Violation:
There was old grease under the front edge of the hot plates and grooved grills.
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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-Pizzeria
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Violation:
Technical compartment R9-40 was soiled. This was corrected.
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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:
Buffet-Hamburger Grill
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Violation:
The drip tray holder on the grooved grill was soiled. This was corrected.
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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:
Galley-Center - Silver Line
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Violation:
There was old grease under the front edge of the flat tops.
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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.:
33
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Site:
Pantry-Casino Bar
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Violation:
There was missing and recessed grout around the ramp to the cold room. There was also missing and recessed grout in between the deck tiles in front of the ice machines.
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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.:
33
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Site:
Galley-Center
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Violation:
The flange on the bulkhead for one of the water lines between the tilt pans was loose. This was corrected.
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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.:
33
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Site:
Galley-Center
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Violation:
The flanges on the bulkhead for a couple of the water lines behind the tilt pans and 60 gallon soup kettles were loose.
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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.:
33
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Site:
Buffet-Mongolian Grill
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Violation:
There was some missing and recessed grout in between the deck tiles in this area.
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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.:
34
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Site:
Galley-Burrito Bar
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Violation:
There was a leak in the technical compartment for the bain marie.
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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-Bakery
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Violation:
There was water dripping from the deckhead to the deck in the middle of freezer #37.
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Recommendation:
Ensure that water does not collect on the deckhead and drip to the deck.
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