|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 3 - Incinerator Room
|
|
Violation:
Two backflow prevention devices attached to potable water lines for the biodigesters were in disrepair with blocked atmospheric vents
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 3 - Incinerator Room
|
|
Violation:
The two main potable water lines serving this room were not striped to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Reverse Osmosis Unit
|
|
Violation:
The permeate water backwashing line was striped blue with directional arrows indicating potable water. Additionally, the reverse osmosis unit's permeate line directed to the potable water system only had directional arrows.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4
|
|
Violation:
Four pallets of bottled beverages provisioned on 17 September 2025 were stored in an area not constructed for food storage. Hydraulic cables were on the deckhead and the shell door.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Bar-Deck 6 - Le Bistro Bar
|
|
Violation:
The front undercounter refrigerator was out of order since the morning of the inspection. Beer, water, and soda were stored in the unit.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Portside
|
|
Violation:
The pasta machine was out of order for a few days prior to the inspection.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Undercounter refrigerator MGP-1 had been out of order since 23 September 2025.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Six large hotel pans were placed tightly inside the hood-type potwash machine in a manner that prevented all surfaces of the pans from being effectively cleaned and sanitized.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The three-compartment sink's chlorine sanitizing solution measured 72F using the inspector's thermometer.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
32
|
|
Site:
Preparation Room-Deck 4 - Fruit and Vegetable
|
|
Violation:
A container of food waste was uncovered when no one was working in the area.
|
|
Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5
|
|
Violation:
The deck tiles were cracked and pitted around the deck sinks.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4
|
|
Violation:
Gaps were around two water lines that penetrated the back bulkhead below the potwash three-compartment sink.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Loose insulation fibers soiled the deckhead inside the technical compartment for upright refrigerator PWIN4.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
The lock was missing on the door to walk-in refrigerator WIF-CG1, exposing a hole leading to a difficult to clean area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Starboard Warewash
|
|
Violation:
Condensate was on the deckhead above the soiled side of the flight-type dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
The light intensity measured less than 110 lux to the right of the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 4 - Officer's Mess
|
|
Violation:
The light intensity measured less than 110 lux at the entrance handwashing station.
|
|
Recommendation:
Provide at least 110 lux (10 foot-candles) of light intensity at handwashing stations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 - Starboard Warewash
|
|
Violation:
Excess steam escaped the exhaust hood overhang on the soiled side of the flight-type dishwash machine. The exhaust ventilation was not sufficient. Condensate collected on the deckhead above the soiled side of the machine.
|
|
Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|