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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The air gaps on the ice machines were not listed on the cross connection control log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Recreational Water Facilities-Main Pool Equipment Room
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Violation:
The air gap for the pool compensation tank was modified, resulting in a gap less than twice the diameter of the supply pipe.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
16
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Site:
Bar-Caf Latte-tudes
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Violation:
The ambient temperature of the undercounter refrigerator was 47F. The dairy products inside were on temperature control. The following products had a temperature of 46-47F and were discarded: 29 half-pint milk containers, 6 whipped-cream cans, and 1 gallon of milk.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
Two small soup kettles were not protected under a sneeze guard. The lids of the kettles could be left open by the consumers. The lids had no self-closing mechanism.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Bar-Caf Latte-tudes
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Violation:
The ambient temperature of the undercounter refrigerator was 47F. The dairy products inside were on temperature control.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Sea View Caf
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Violation:
Heavy condensation was collected on the front, back, and left panels of the upper compartment of the ice machine. Also, the left door of the ice bin did not close completely, allowing air to drift.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
The final rinse of the hood-type potwash machine did not get activated after the wash cycle was over. The final rinse gauge measured 130-135F. Repairs started immediately and staff stated they were going to change the solenoid valve.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The undercounter warewash machine was posted out of service. Staff stated that the machine went out of service in the morning hours.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Windjammer Potwash
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Violation:
The front-loading potwash machine was out of service. Staff stated that the machine went out of service during morning hours.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 Dishwash
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Violation:
The flight-type warewash machine was continuously leaking under the soiled end. A large amount of water was pooled on the deck under and beside the machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge of the in-use flight-type warewash machine measured a temperature of 200-220F. A large amount of steam was coming out of the final rinse nozzles.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 5 Potwash
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Violation:
The final rinse of the hood-type potwash machine did not get activated after the wash cycle was over. The final rinse gauge measured 130-135F. Repairs started immediately and staff stated they were going to change the solenoid valve.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 5 Dishwash
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Violation:
The final rinse gauge of the in-use flight-type warewash machine measured a temperature of 203-204F. Also, the final rinse gauge of the in-use rack-type warewasher measured a temperature of 215-220F. An amount of steam was coming out of the final rinse nozzles of both machines.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Windjammer Dishwash
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Violation:
During breakfast service, the final rinse temperature of the in-use flight-type warewash machine was 144-145F at the utensil surface while the final rinse gauge measured a temperature of 191-194F. The machine was re-evaluated around 1 hour later and the final rinse temperature at the utensil surface was 160F. Even though the machine was reaching the minimum required temperature for the final rinse, the final rinse gauge was measuring a temperature of 226-233F. Some steam could be observed coming out of the final rinse nozzles.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 4 Potwash
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Violation:
On the clean racks, two perforated pans were soiled with grease and food residues.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Portofino
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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Recommendation:
Ensure 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:
Galley-Deck 4 Hot Section
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Violation:
The front grill covers of the technical compartments of upright refrigerators R-04-32 and R-04-33 were heavily soiled with grease.
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Recommendation:
Ensure 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.:
28
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Site:
Galley-Deck 4 Pastry
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Violation:
A fruit fly was resting on the scoop inside a bowl of flour. The flour was discarded and the scoop sent to be rewashed.
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Recommendation:
Ensure that pests are not in contact with previously cleaned equipment.
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Item No.:
33
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Site:
Galley-Deck 4 Soup Section Walk-in Cooler
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Violation:
The bulkhead-mounted speaker was heavily soiled with dark residues that appeared to be mold.
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Recommendation:
Ensure 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-Soup Section
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Violation:
The bulkhead-mounted speaker was heavily soiled.
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Recommendation:
Ensure 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.:
35
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Site:
Galley-Deck 4 Dishwash
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Violation:
The flight-type warewasher was continuously leaking under the soiled end. A large amount of water was pooled on the deck under and beside the machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Other-Deck 0 F&B Locker
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Violation:
The light intensity of this equipment and utensil locker was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Deck 2 Potwash
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Violation:
The light intensity to the right and back of the potwash machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Galley-Deck 4 Pastry
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Violation:
A fruit fly was resting on the scoop inside a bowl of flour. The flour was discarded and the scoop sent to be rewashed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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