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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not list the backflow prevention method/device for each location.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
10
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Site:
Swimming Pool-Spa Pool
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Violation:
The shepherd's hook and the floatation device were not provided at a prominent location.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
17
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Site:
Galley-Pastry
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Violation:
Cooked, potentially hazardous foods with a preparation date of August 6 (e.g., cheese cakes and creme brulees) were in the walk-in freezer and were not listed on any cooling logs. Only items cooled in the blast chiller were logged. Items cooled walk-in freezer had no associated cooling logs.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Lotus
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Violation:
There was an unlabeled pan of cooking oil on the flat grill.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
The buffalo chopper blades were severely nicked. This was corrected.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Roast Station Left Side Tilting Pan
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Violation:
There was excessive and peeling sealant on the exterior seams of one pan. This was corrected.
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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:
Galley-Soup Station Steam Kettle Technical Compartment
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Violation:
Condensate was dripping from within the compartments. There were no drains inside the technical compartment.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Galley-Grill - Vegetable Section
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Violation:
The labels on the stove were peeling. In addition, the sealant on the front of the stove was loose and peeling.
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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-Port and Starboard Warewash Machines
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Violation:
The pressure measuring devices dial indicators were missing. The devices were replaced.
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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.:
25
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Site:
Galley-Kings Court - Sanitizer Bucket
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Violation:
A wiping cloth was not completely submerged in the sanitizer solution.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are stored in a chemical sanitizer.
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Item No.:
33
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Site:
Galley-Hot Service Line
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Violation:
There were some cracked and missing grout in front of the hot grills where the tiles met the stainless steel. This was corrected.
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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.
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Item No.:
34
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Site:
Galley-Hot Service Line Bain Marie 20816
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Violation:
There was a leak at the base of the water fill spout. This was corrected.
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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.:
34
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Site:
Galley-Pastry
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Violation:
There was liquid dripping from the deckhead gasket of the overhead light above the floor mounted mixer.
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Recommendation:
Determine the source of the liquid and repair as needed. Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
There was a leak in the water line serving the cleaning chemical dispenser.
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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.:
34
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Site:
Bar-Terrace Pool Pantry
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Violation:
There was a continuous drip at the faucet of the handwash sink. This was corrected.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
The Integrated Pest Management Plan had not been evaluted since February 2006.
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Recommendation:
Ensure that the vessel's Integrated Pest Management Plan is evaluated for effectiveness every 2 years or whenever there is a significant change in the vessel's structure such as a renovation or operation.
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