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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There was no intermediate atmospheric vent on the backflow prevention device on the hairwash sink. This was corrected.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
There was no intermediate atmospheric vent on the backflow prevention device for the cold water line on the pedicure foot bath. This was corrected.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Crew Mess
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Violation:
There was a non-continuous pressure backflow prevention device installed on the potable water line to the juice machine. This line is under continuous pressure.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Beverage Station
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Violation:
There was a non-continuous pressure backflow prevention device installed on the potable water line to the coffee machine with the milk compartment. This line is under continuous pressure.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
20
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Site:
Galley-Cold Galley
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Violation:
Staff stated that the sealant used on the back plate of the slicer was 3M Scotchweld 1751 epoxy adhesive. This sealant is not approved for use on food contact surfaces.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Buffet-Main Buffet Line
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Violation:
There was rough and absorbent insulation around the pipe that penetrated the deck.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse pressure gauge on the dishwash machine was out of order.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The data plate on the potwash machine was damaged and not 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.:
26
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Site:
Galley-
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Violation:
At the beverage station near the dishwash area, there was a coffee urn that was soiled and stored as clean.
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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.:
27
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Site:
Galley-Cold Galley
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Violation:
There was standing water inside one of the raised sections under the piping inside the 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:
Buffet-Main Buffet Line
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Violation:
The drain area in the technical compartment of the cold top 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.:
33
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Site:
Galley-Hot Galley
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Violation:
The stainless steel sleeve at the bulkhead penetration behind the combination ovens was not sealed to the bulkhead.
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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.:
33
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Site:
Food Service General-Decks
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Violation:
There was damaged and rough grouting near stainless steel equipment and counter mounts, gutterways, and thresholds in several areas in the galleys, provision storerooms, and bars.
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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.:
33
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Site:
Buffet-Main Buffet Line
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Violation:
There was a loose profile strip under the cabinet at the end of the buffet line.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no date on the integrated pest management plan or documentation that the plan was reviewed every two years.
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Recommendation:
Ensure that reviews are documented and changes noted in the vessel's Integrated Pest Management Plan.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no date on the integrated pest management plan or documentation that the plan was reviewed every two years.
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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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