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Item No.:
21
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Site:
Provisions-Fruit Box 3358
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Violation:
There were small holes in the upper exterior surface of the doors where a latch had been removed.
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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:
Provisions-Meat Thawing Room
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Violation:
The cardboard ends of the various cuts of meat were torn from the original boxes and placed in the plastic pan to identify the meats. The meats were in plastic wrap. The cardboard labels were absorbing the water and blood as the meats thawed. The labels were removed and discarded.
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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.:
27
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Site:
Provisions-Meat Preparation Room
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Violation:
The counter surface under the scales was soiled with dust. The area had been previously cleaned.
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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.:
34
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Site:
Preparation Room-Pulper
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Violation:
There was approximately 2 inches of wastewater and food matter in the bottom of the sloped drain. The area had been previously cleaned and the remaining portions of the drain were clean.
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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.:
26
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Site:
Preparation Room-Preparation Counter
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Violation:
The previously cleaned work counter was lightly soiled with food debris. This was corrected.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Provisions-Ice Cream Freezer 3261
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Violation:
The deck was soiled below the deck stands.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
There was an open void between the technical spaces of the two center undercounter refrigeration units. This area had water and mold in it.
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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.:
27
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Site:
Preparation Room-
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Violation:
There was an open void between the technical spaces of the two center undercounter refrigeration units. This area had water and mold in it.
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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:
Preparation Room-
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Violation:
A few of the refrigeration line insulation wraps were soiled with mold.
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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.:
26
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Site:
Preparation Room-
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Violation:
The previously cleaned countertop was soiled with food debris near the propeller chopper.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Provisions-Liquor Stores
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Violation:
The deck tiles along the steel deck plate to the left side of the entry door were damaged.
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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:
Provisions-Liquor Stores
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Violation:
The deck was soiled under the deck stands.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
The deck was soiled under the deck stands.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
There was excessive steam coming from the soiled end of the conveyor dishwash machine. Condensate was collecting on the deckhead and bulkhead in this area. It appeared that the curtain on the soiled end was too long, allowing steam to come from under the finger links.
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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.:
27
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Site:
Galley-Hot Line
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Violation:
The underside of the lower grill shelves were soiled with old grease.
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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:
Galley-Hot Line
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Violation:
There was missing and recessed grout between a few of the deck tiles at the tilting kettles and tilting pans. A work order had been submitted.
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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.:
21
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Site:
Food Service General-Beverage Stations - WMF Coffee Machines
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Violation:
The ribbed drain lines were not easily cleanable. This was noted in the crew mess, officers mess, main galley, and lido buffet. The drain lines were soiled.
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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.:
27
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Site:
Food Service General-Beverage Stations - WMF Coffee Machines
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Violation:
The ribbed drain lines were not easily cleanable. This was noted in the crew mess, officers mess, main galley, and lido buffet. The drain lines were soiled.
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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:
Buffet-Crew and Staff Messes
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Violation:
The deck/counter junctures under the beverage counters and salad bars were not coved. The decks below these counters were soiled.
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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.:
28
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Site:
Dining Room-Elation
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Violation:
A few of the preset tables had side plates that were not covered or inverted.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-Male Toilet Room
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Violation:
The self-closing door was not tight fitting. This was corrected.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
27
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Site:
Galley-Forward and Aft Hot Lines
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Violation:
The technical spaces of the double stack salamander ovens were soiled.
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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:
Galley-Forward Hot Line
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Violation:
There was an unsealed pipe penetration in the back of the technical space for undercounter refrigeration unit HB809.
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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-Lido Deli
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Violation:
There was no extraction above the panini sandwich grill. The deckhead panels above this area were slightly soiled with grease. According to the staff, the panels are removed and cleaned every 3 to 4 weeks. In addition, there are plans to install an extraction unit during the next dry dock.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido Deli
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Violation:
There were gaps between the deckhead panels. The area above was soiled with grease and dust.
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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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
37
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Site:
Buffet-Lido Deli
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Violation:
There was no extraction above the panini sandwich grill. The deckhead panels above this area were slightly soiled with grease. According to the staff, the panels are removed and cleaned every 3 to 4 weeks. In addition, there are plans to install an extraction unit during the next dry dock.
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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.:
19
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Site:
Buffet-Grand Buffet
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Violation:
The drain for the hood cleaning system was directed to the technical space below the hood cleaning cabinet instead of to the scupper. This was noted on the previous inspection.
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Recommendation:
Ensure that drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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Site:
Buffet-Lido Grill - Port Food Display
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Violation:
There were salad toppings on the upper tier of the buffet line that were not adequately protected. There was a sneeze shield, but it did not provide proper protection.
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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.:
08
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Site:
Potable Water-Aft Starboard Whirlpool Equalizer Tank
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Violation:
The make-up water line was in the tank funnel and was not 2 times the diameter of the pipe. This was corrected.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
41
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Site:
Children Area-Toilet Room
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Violation:
There was no airtight waste receptacle. According to the youth staff, one had been ordered.
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Recommendation:
Ensure that an airtight, washable waste receptacle is conveniently located to dispose of excrement and soiled sanitary wipes that cannot be disposed of in the toilet and gloves and waste materials are removed from the child-activity center each day.
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Item No.:
02
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Site:
Medical-Specimen Collection Containers
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Violation:
There were no specimen collection containers for bacterial agents. According the medical staff, they had been sent collection containers with preservative media, but these were labeled for viruses, chlamydia, mycoplasma and ureaplasma. The technical sheet for these containers did not indicate that they could be used for bacterial pathogens.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
26
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Site:
Bar-Starboard Pool
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Violation:
The interior surfaces of the two beer taps were soiled.
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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.:
21
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Site:
Bar-Casino
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Violation:
There was a hole in the back of the technical compartment below the starboard speed rail.
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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.:
20
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Site:
Galley-Dishwash Area
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Violation:
There was excessive steam coming from the soiled end of the conveyor dishwash machine. Condensate was collecting on the deckhead and bulkhead in this area. It appeared that the curtain on the soiled end was too long, allowing steam to come from under the finger links.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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