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Item No.:
08
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Site:
Potable Water-Port Mid-Ship Bunker Station
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Violation:
There was no "potable water filling" sign at the hose connections in the bunker station.
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Recommendation:
Ensure that each potable water filling line is painted auxiliary blue and clearly marked "POTABLE WATER FILLING" in letters at least 13 mm (0.5 inch) high, stamped on a non-corrosive label plate or the equivalent and located at or near the point of hose connection.
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Item No.:
08
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Site:
Potable Water-Mid-Ship Pool Machinery Room
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Violation:
The circulation lines between the compensation tanks and the whirlpools were striped blue.
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Recommendation:
Remove the striping on the circulation lines or add an additional color to ensure it is not marked the same as potable water lines.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The records for the whirlpools indicated that superchlorination was conducted at 10 ppm, but there was no indication of the length of time for the superchlorination.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The records for the whirlpools indicated that superchlorination was conducted at 10 ppm, but there was no indication of the length of time for the superchlorination.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
12
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Site:
Galley-
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Violation:
There was a piece of chewed gum inside the waste receptacle at the handwash station near the Silver dishwash area.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
16
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Site:
Galley-Golden Olympian Service Bar
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Violation:
There were 8 day discard labels on the potentially hazardous foods (e.g. milk and whipped cream) inside the reach-in refrigerator.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
17
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Site:
Provisions-
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Violation:
The parasite destruction letter for the cold smoked salmon did not state the species of fish.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
There were bowls of vegetables and tongs that were not located under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The bottom of the ice cream cones in the dispenser were exposed to contamination at the beverage station.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
The soup urns were not located under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
The glass cover for the induction cooker was chipped.
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Recommendation:
Replace the cover for the induction cooker.
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Item No.:
21
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Site:
Galley-Silver Service Line
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Violation:
There was an open seam along the front edges of the right grooved grill and the flat grill.
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Recommendation:
Seal the seams along the front edges of the grills.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Seven out of eleven final rinse nozzles were not working at the potwash machine. This was corrected.
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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 rinse and final rinse curtains were soiled in the potwash machine.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
33
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Site:
Bar-Port and Starboard Tivoli Bars
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Violation:
There was no coving at the cabinet/deck juncture at the waiter stations by the entrance of the bars.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Supper Club
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Violation:
The front of the service line where waiters pick up food items was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Mongolian Station
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Violation:
There was a loose bulkhead profile strip below the portside handwash station.
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Recommendation:
Secure the loose profile strip.
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Item No.:
33
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Site:
Buffet-Taste of the Nations
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Violation:
The door frame for the decoration storage room was damaged.
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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-Portside Aft Beverage Station
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Violation:
There were two holes around the bulkhead pipe penetration in the technical compartment.
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Recommendation:
Seal the holes.
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Item No.:
33
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Site:
Galley-Soup Station
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Violation:
There was recessed grout around the scuppers.
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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:
Galley-Pastry
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Violation:
There was recessed grout in the walk-in refrigerator.
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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-Center Galley
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Violation:
There was a leak at the hose connection for the combination oven.
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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-Soup Station
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Violation:
Water was leaking from a few of the technical compartments for the soup kettles.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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