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Item No.:
08
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Site:
Other-Deck 3 - Radiance Restaurant Portside/Fwd.
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Violation:
The backflow prevention device for the counter mounted ice machine was in disrepair. The atmospheric vents were blocked. The device was changed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 - Main - Portside/Fwd.
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with the atmospheric vents blocked. The device was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 9 - Lido - Guys Burger Beverage Station
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Violation:
The backflow prevention device for the countertop ice machine was installed with the atmospheric vent facing upward impairing the visual inspection.
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Recommendation:
Install backflow devices correctly ensuring proper visual checks to be conducted annually.
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Item No.:
08
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Site:
Potable Water-Deck 0 - Port Side Bunker Station
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Violation:
The air relief vent for the reduced pressure zone assembly on the international shore connection was blocked impairing the ability to conduct an annual visual and pressurized test. This was corrected before the end of the inspection.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. If access panels are required, ensure panels are large enough for testing, service, and maintenance. Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Provisions-Deck 0 - Room #20 Meat Locker
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Violation:
Five boxes containing meat products were damaged and without lids exposing the inside contents. The meat products inside the boxes were sealed inside a plastic protected wrapping so no food was impacted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Provisions-Deck 0 - Room #5- General Freezer
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Violation:
Three evaporator units in this freezer had an excessive amount of frozen condensate on two outside walls of each unit.
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Recommendation:
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.:
21
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Site:
Provisions-Deck 0 - Room #10 - General Freezer
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Violation:
Two evaporator units in this freezer had an excessive amount of frozen condensate on two outside walls of each unit.
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Recommendation:
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 9 - Lido - Center Warewash Area
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Violation:
The wash tank compartment door seals were in disrepair allowing an excess amount of condensate to escape 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; (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 9 - Lido - Center Warewash Area
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Violation:
An excess amount of water was leaking from multiple doors on the flight-type dishwash machine and pooling on the deck below.
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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 3 - Main - Potwash
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Violation:
The potwash machine was out-of-order. A work order had been recently placed.
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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 9 - Lido - Center Potwash Area
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Violation:
The three-compartment sink wash compartment water was excessively cloudy with an oily residue on the surface. The tub was drained and cleaned during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Bar-Deck 3 - Lobby Bar
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Violation:
The counter mounted beer tap spout was soiled with old beer residue inside on the food contact area. A paper towel to remove the residue. Cleaning began immediately. The bar was not open for service and previously cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 3 - Steakhouse
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Violation:
The heating lamp's external housing surrounding the bulb was heavily rusted for all four lamps.
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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.:
27
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Site:
Galley-Deck 3 - Main - Portside/Fwd.
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Violation:
At the aft service line, two toaster ovens were soiled with an excessive amount of food debris. The food debris was below the food contact service under the conveyor belt. The area was not open for service at the time of the inspection and had been previously cleaned. Cleaning began immediately.
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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:
Bar-Deck 3 - Lobby Bar
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Violation:
Previously cleaned bar utensils were stored unprotected at the forward bar counter area. The bar was not open for service at the time of the inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Provisions-Deck 0 - Room #10 - General Freezer
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Violation:
The deckhead above the back evaporator unit had gaps between the deckhead panels exposing the plenum.
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Recommendation:
Ensure 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-Deck 0 - Provisions Area Deckhead
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Violation:
The slatted deckhead throughout the entire provisions area was in disrepair. Multiple slats were bent and disfigured making the deckhead difficult to clean and maintain in good repair.
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Recommendation:
Ensure 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:
Bar-Deck 9 - Lido - Tides Bar
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Violation:
A heavy amount of water was pooling on the deck in the bar service area. The source of the water could not be located.
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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-Deck 3 - Main - Portside/Fwd.
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Violation:
At the forward service line area, the deckhead mounted light above the salamander oven had a cracked cover.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Deck 3 - Main - Portside/Fwd.
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Violation:
At the forward service line area, the light above the salamander oven was heavily soiled with food debris. The area was not in service and previously cleaned.
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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 9 - Lido - Center Warewash Area
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Violation:
An excess amount of water was leaking from under the wash compartment door area of the flight-type machine onto the deck below.
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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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