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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
The ship was bunkering potable water at the time of the inspection and the potable water was not continuously halogenated to at least 2.0 mg/L free residual chlorine. The free residual chlorine was significantly less than 2.0 mg/L as indicated by the halogen analyzer reading approximately one hour after bunkering started. The amount of free residual chlorine was adjusted by the staff and after several minutes the halogen analyzer measured 6.24 mg/L, the staff's test kit measured 9.7 mg/L, and the inspector's test kit measured 3.97 mg/L. After further adjustment by the staff, the free residual chlorine measured 1.78 mg/L on the halogen analyzer, 1.09 mg/L on the staff's test kit, and 0.76 mg/L on the inspector's test kit. It was also noted during this time that the staff was using the high range level of their test kit when the user's manual stated to use the low range of the test kit when free residual chlorine levels are expected to be 2.0 mg/L or below. After further adjusting by the staff and more than 30 minutes later, the free residual chlorine was measured at 1.28 mg/L on the staff's test kit, 1.19 mg/L on the inspector's test kit, and 1.81 mg/L on the halogen analyzer. At this point, bunkering had been taking place for almost 3 hours. Eventually, after further adjustment and several minutes later, the free residual chlorine level increased to above 2.0 mg/L.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
08
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Site:
Potable Water-Tanks
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Violation:
Potable water tanks #4 starboard and #4 port had sample valves that were horizontal. This was corrected.
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Recommendation:
Ensure that potable water tanks have sample valves which are turned down.
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Item No.:
08
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Site:
Potable Water-Tanks
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Violation:
Potable water tank #17 was inspected and partially painted on November 13, 2010, but there was no documentation stating the manufacturer's recommendations for paint application, drying, or curing was followed.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
19
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Site:
Buffet-Windjammer Starboard Carving Station
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Violation:
A container of apple sauce was outside the protection of the sneeze guard by the carving station. This was corrected.
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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.:
20
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Site:
Galley-Bakery Room
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Violation:
There were slotted fasteners around the mixing arm of the Hobart floor-mounted mixer.
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Recommendation:
Use low profile, nonslotted, noncorroding fasteners on food-contact surfaces.
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Item No.:
21
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Site:
Bar-Schooner Bar
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Violation:
There was a square opening in the back panel of the technical compartment below both speed rails.
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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:
Bar-Casino
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Violation:
In the technical compartment below the speed rail on the right side of the bar, the pipe penetration in the back panel was not sealed.
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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:
Other-Seaview Cafe Distribution Counter
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Violation:
In the technical compartment below the deep fat fryer, there was peeling sealant along the lower right side of the compartment.
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Recommendation:
Remove and replace the sealant.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The sealant used around the outside of the chute to the potato peeler was peeling in several areas.
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Recommendation:
Remove and replace the sealant.
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Item No.:
21
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Site:
Pantry-Safari
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Violation:
In the technical compartment below the speed rail on the service bar, the pipe penetration in the back panel was not sealed.
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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:
Bar-Safari
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Violation:
In the technical compartment below the soda gun, there was a square opening in the back panel, and unsealed round opening in the bottom panel, and the wrapping on the multi-flow lines was damaged in several areas.
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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-Deck 4 - Pastry
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Violation:
The data plate on the undercounter dishwashing unit was worn and not easily readable.
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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.
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Item No.:
22
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Site:
Galley-Windjammer Warewashing
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Violation:
The final rinse gauge of the warewash machine read 165°F, below the required temperature of 180°F, but the plate surface was measured through the final rinse at greater than 160°F. This indicated 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.:
26
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Site:
Galley-Ice Machine
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Violation:
In the upper compartment of the left ice machine, there was an area of fine black particles in the water bath below the left cuber.
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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.:
26
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Site:
Galley-Solarium
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Violation:
A grey serving container on the clean storage rack was soiled with food residue.
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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.:
27
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Site:
Other-Seaview Cafe Distribution Counter
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Violation:
The brine lines had been leaking and soiled the lower area of the undercounter refrigerator technical compartment.
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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-Hot Galley
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Violation:
Below the preparation counter, the gasket for the undercounter refrigerator was 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.:
27
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Site:
Bar-Schooner Bar
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Violation:
There was a large amount of brown debris on the beverage lines in the technical compartment below the left speed rail.
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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:
Other-Seaview Cafe Distribution Counter
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Violation:
Above the bain marie, the edge of the distribution counter was soiled with dried grease. The area was not in operation and 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.:
27
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
In the technical compartment below the counter-top juice dispenser, the inside of the juice dispenser was soiled around the pipes.
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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-Deck 4 - Pastry
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Violation:
In the technical compartment for undercounter refrigeration unit R-04-20/A, the upper right area was soiled with a wet black material.
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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.:
29
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Site:
Buffet-Windjammer Port Side Beverage Station
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Violation:
An empty beverage rack was placed on top of the hand washing sink preventing its use. This was corrected.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Bar-Champagne
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Violation:
The paper towels were wet in the dispenser for the handwash station.
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Recommendation:
Ensure dry paper towels are available at the handwash station.
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Item No.:
33
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Site:
Other-Seaview Cafe Distribution Counter
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Violation:
Above the deep fat fryer, there was grease on the deckhead by the rolling fire shutter. The area was not in use and had been previously cleaned.
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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:
Dining Room-Chops
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Violation:
There was soft sealant used as coving at the cabinet/deck juncture of the waiter station in the dining area.
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Recommendation:
Use a semi-hard or hard material on all junctures requiring coving.
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Item No.:
33
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Site:
Buffet-Windjammer Front Galley Hot Line
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Violation:
A flange on the center fire suppression system was not secured to the deckhead inside the hood above the fryer.
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Recommendation:
Ensure the flange is secured.
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Item No.:
33
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Site:
Galley-Windjammer Utensil Wrapping Station Starboard Side
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Violation:
There was an uncovered junction box on the bulkhead which had accumulated dust.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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:
Galley-
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Violation:
The flange on the condensate line to the bulkhead was not properly attached in the walk-in refrigerator #1171.1.
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Recommendation:
Ensure the flange is properly secured.
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Item No.:
33
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Site:
Other-Seaview Cafe Buffet Line
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Violation:
The two vent covers on the deckhead were soiled with dust.
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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.:
38
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Site:
Galley-Hot Galley Chemical Locker
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Violation:
Two raw wood panels were stored inside the locker. They were removed.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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