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Item No.:
03
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Site:
Potable Water-Bunkering Halogen Level
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Violation:
The bunkered water halogen level as measured by the inspector was 1.83 ppm and 1.78 ppm. Crew measurements were 1.52 ppm and 1.48 ppm. The tank halogen level was measured at 1.52 ppm. The chart recorder reading was 2.30 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
08
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Site:
Galley-Portside Dishwash
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|
Violation:
The backflow prevention device on the soap dispenser was leaking.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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|
Site:
Food Service General-WMF Coffee Machines
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|
Violation:
The WMF internal backflow preventers could not be viewed for inspection.
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Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
08
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Site:
Potable Water-Deck #12 Forward Whirlpool Techncial Room
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|
Violation:
A blue striped potable water line also had a label indicating the line was technical water. Per staff, the line does convey potable water.
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Recommendation:
Remove the label stating technical water from the potable water supply pipe.
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Item No.:
08
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Site:
Potable Water-Laundries.
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|
Violation:
All washing machines utilizing potable water were equipped with non-continuous type backflow prevention devices
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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.:
09
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|
Site:
Whirlpool/Spa-Whirlpool #5
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|
Violation:
The chlorine halogen level was 2.24 ppm. The whirlpool was open and occupied at the time. Staff immediately closed and netted the unit.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
16
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|
Site:
Galley-Main Galley - Garde Manger
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|
Violation:
Two large cooked pieces of top round beef were found in the walk-in refrigerator in a large pan with a 12/21/07 preparation date and 12/27 discard label. When checked against the cooling log this same meat was fully cooled on 12/19/07.
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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.:
16
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|
Site:
Galley-Bistro Galley
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|
Violation:
The large hotel pan of mixed butter had an internal temperature of 45 °F and another large pan of escargot butter had an internal temperature of 45 °F. Both were moved to the blast chiller. All other potentially hazardous foods inside this refrigerator had product temperatures of 43 °F.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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|
Site:
Galley-Lanai Cold Holding Unit #6
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|
Violation:
A tray of sliced melons was listed under time control and the temperature recorded for the melons when brought up from the main galley and placed under time control at 1000 hours was 40°F. The internal temperature of the melons at 1020 was measured at 53°F. The tray was placed in the blast chiller.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
Hotel pans of cooded meat sauce and spaghetti pasta were in the walk-in refrigerator with production dates of 20 December, but the cooling log noted both to be cooled and stored on 15 December.
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|
Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
16
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|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
Hotel pans of cooded meat sauce and spaghetti pasta were in the walk-in refrigerator with production dates of 20 December, but the cooling log noted both to be cooled and stored on 15 December.
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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
|
|
Site:
Galley-Main Galley - Garde Manger
|
|
Violation:
In comparing cold foods stored in the Garde Manger walk-in refrigerator with the cooling logs it was noted that cooked foods such as squash and egglant cooked for the hotel pan of Huki salad and the boiled eggs used in the pan of egg mousse were stored in the unit on 12/19/07 and 12/20 respectively. There was no cooling log entry for any of the these items.
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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.:
17
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|
Site:
Galley-Crossings Main Galley - Hot Galley
|
|
Violation:
There were two hotel pans of cooked Soba noodles with preparation dates of 12/16/07 in the galley walk-in refrigerator #5844, but the noodles were not listed on any cooling log.
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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.:
17
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|
Site:
Galley-Crew Galley - Walk-in Refrigerator
|
|
Violation:
There were two hotel pans of cooked fettucini pasta in the walk-in refrigerator which were not noted on the cooling log.
|
|
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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|
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Item No.:
17
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
There were 4-6 small and large pans of cooked eggplant and squash in the walk-in refrigerator, but noted on the cooling log. Cooked bow tie pasta was also found in the walk-in with no cooling log entry.
|
|
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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|
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Item No.:
18
|
|
Site:
Galley-Main Galley - Garde Manger'
|
|
Violation:
Hotel pans of raw tuna and raw cod fish were stored on the same shelf and immediately beside a cold-smoked salmon and cream cheese terrine in the walk-in refrigerator of the Garde Manger'
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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|
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Item No.:
19
|
|
Site:
Buffet-Lanai Service Line
|
|
Violation:
Three utensil handles were noted in contact with food.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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|
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Item No.:
19
|
|
Site:
Buffet-Port and Starboard Service Lines
|
|
Violation:
The sneeze guards did not provide adequate protection for food items on display in the front portion of the units.
|
|
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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|
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Item No.:
20
|
|
Site:
Food Service General-Manitowoc Model Ice Machines
|
|
Violation:
There were slot-head screw fasteners inside the ice-making compartment of the Manitowoc ice machines. These screws were found along the side panels of the cuber and immediately above the water bath compartment. All were exposed to water contact and some of the lower screws were wet.
|
|
Recommendation:
Replace the slot-head screw fasteners with low-profile, non-slotted hex head screws.
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|
|
Item No.:
21
|
|
Site:
Preparation Room-Bakery
|
|
Violation:
The right side floor model mixer was posted out of order. Per staff the unit has been awaiting parts for a period of at least 3 months.
|
|
Recommendation:
Ensure that non-food 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
|
|
Site:
Galley-Port and Starboard Dishwash Machines
|
|
Violation:
Indicator light covers and gauge covers were missing, making cleaning difficult.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
Missing and peeling labels and decorative striping were noted on numerous pieces of equipment, making cleaning difficult.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
21
|
|
Site:
Other-Pizzeria
|
|
Violation:
Several cash register equipment cables and phone lines were draped across the counter top, making cleaning difficult.
|
|
Recommendation:
Shorten, bundle, or otherwise elevate the power cords so they don't rest on the countertop.
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|
|
Item No.:
22
|
|
Site:
Galley-Main Galley Starboard - Dishwash
|
|
Violation:
There was an excessive build-up of scale on the interior rinse and final rinse spray arms of the conveyor dishwash machine.
|
|
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.
Recommend de-scaling the interior final rinse chamber piping and panels.
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|
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Item No.:
22
|
|
Site:
Galley-Portside Potwash
|
|
Violation:
The wall mounted temperature gauge for the hot water sanitizing rinse sink was out of calibration. The final, hot water sanitizing, sink water temperature was confirmed to be 169°F, while the mounted sink thermometer registered 180 °F.
|
|
Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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|
|
Item No.:
24
|
|
Site:
Galley-
|
|
Violation:
One bucket of sanitizer solution was greater than 200 ppm free chlorine residual.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Galley-Portside Potwash
|
|
Violation:
The hot water sanitizing rinse was 148°F. No items were in the sink at the time. The wall mounted temperature gauge reading was 168°F. The sink temperature was turned up and reached 171°F and the wall mounted gauge reading was 178°F.
The hot water sanitizer rinse temperature was measured 20 minutes later while the sink was in use and found to be 169°F, with 3 different thermometers. The wall mounted sink gauge reading was 180°F.
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|
Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (1) The temperature of the water is maintained at 77°C, (171°F) or above; and (2) The food-contact surface is immersed for at least 30 seconds.
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|
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Item No.:
26
|
|
Site:
Galley-Crossings Main Galley - Hot Galley
|
|
Violation:
The 4 portable gas waffle irons stored on the undershelf of the counter were previously cleaned, but had some slight food soil along the waffle food-contact areas.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Crossings Main Galley - Hot Galley
|
|
Violation:
The 4 portable gas waffle irons stored on the undershelf of the counter were previously cleaned, but had some slight food soil along the waffle food-contact areas.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Manitowoc Model Ice Machines
|
|
Violation:
There was some pink and black mold residue forming on the drip tube directly over the cuber panel in a few of the ice machines in the main galley, crossings, and the bell box on deck 9. There was also a small amount of dark particles in the bottom of the water bath of these same machines.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Manitowoc Model Ice Machines
|
|
Violation:
There was some pink and black mold residue forming on the drip tube directly over the cuber panel in a few of the ice machines in the main galley, crossings, and the bell box on deck 9. There was also a small amount of dark particles in the bottom of the water bath of these same machines.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Officer/Staff Mess
|
|
Violation:
A tray of 11 previously cleaned coffee cups were set out for service at the coffee station and 3 were visibly soiled with food debris.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-Officer/Staff Mess
|
|
Violation:
A tray of 11 previously cleaned coffee cups were set out for service at the coffee station and 3 were visibly soiled with food debris.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Meat Preparation
|
|
Violation:
The previously cleaned meat grinder cylinder was soiled inside with meat residue and found stored on the clean rack.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Meat Preparation
|
|
Violation:
The previously cleaned meat grinder cylinder was soiled inside with meat residue and found stored on the clean rack.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Portside Potwash
|
|
Violation:
Three previously cleaned sheet pans were found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bistro Galley - Hot Galley
|
|
Violation:
The underside exterior of the grooved griddle was heavily soiled with grease residue at the position around where the grease pan inserts. The griddle top and other equipment were previously cleaned. This galley operates dinner service only.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Microwave Oven
|
|
Violation:
The underside, exterior surface of the oven as well as the oven case vents had a heavy accumulation of grease and debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The power outlet extension box for the portable cold holding units was heavily soiled with grease and lint.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Reach-in Refrigeration Units
|
|
Violation:
The technical spaces were heavily soiled with dust and debris.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lanai Portside Beverage Station
|
|
Violation:
Drain water from the beverage service equipment was pooled on the floor of the technical space. The lower portion of the wooden technical space cover panel was soaked as well.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Main Galley Starboard - Dishwash
|
|
Violation:
There was a large motor housing for the fan section of the in-use conveyor dishwash machine and installed immediately above the clean end of the machine. Condensate was noted on the ceiling panel above the motor and water was dripping onto the motor parts. The bottom of the motor was leaking an oil product and drops of oil were noted at the bottom of the motor housing. It appeared there was a missing panel that would be installed below the motor to prevent contamination of clean items exiting the final machine chamber of the dishwashing machine.
|
|
Recommendation:
Install a panel in the upper interior of the dishwash after the blower to prevent oil and condensate from the motor above from contaminating clean dishware or the clean landing counter.
|
|
|
Item No.:
28
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
The hot serving line had two portable plate warmer trolleys filled with clean plates. In both warmer trolleys the interior side walls and the bottom panel beneath the plates were soiled with food particles and food residue. They were removed immediately for cleaning.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
There were 10-12 stacks of clean plate covers on a preparation counter in the saucier section. All the plates covers were stacked in an inverted position, which did not allow drainage, and many were wet with collected water.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Crossings Main Galley - Hot Galley
|
|
Violation:
There were three portable plate warming trolleys filled with plates and positioned along the hot service line. All the trolley interiors were soiled with food residue or debris, and one had broken plate pieces at the bottom interior panel.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-Fish Preparation Room
|
|
Violation:
The handwash station beside the food preparation counter allowed water to contact the counter during handwashing. This was due in part to the position of the spigot and the trigger arm of the sink, which caused a water spray above the basin side shields. Secondly, the paper towel dispenser was positioned on the bulkhead partially above the preparation counter.
|
|
Recommendation:
Either install a traditional type spigot for the handwash sink faucet, or provide an additional shield above the existing splash side panels of the sink. Move the paper towel dispenser to a position where none of it is directly above the food preparation counter.
|
|
|
Item No.:
28
|
|
Site:
Galley-Staroard Dishwash Clean Storage
|
|
Violation:
Several bowls were found stored stacked with water pooling in them.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Portside Potwash Clean Storage
|
|
Violation:
Numerous previously cleaned Baine-Marie pans were stacked wet.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Portside Dishwash
|
|
Violation:
The clean sorting table was soiled with food debris.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
The handwash station in the saucier section was partially blocked by a rolling two door oven positioned in front of it. The oven was moved immediately.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Starboard Dishwash Soiled Landing Drop-off
|
|
Violation:
Three staff were stationed at the soiled landing to scrap dirty dishes. The positioning of these staff created a bottle neck at the entry and partially blocked access to the handsinks.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Food Service General-Galleys and Preparation Areas
|
|
Violation:
The mechanical paper towel dispensers located throughout the Main Galley, Crew Galley, Hukilau Buffet Galley, Messes, Provisions Preparation, and other areas were routinely in a state of disrepair, such that there was no small piece of paper towel visible to pull and use. There was a side rolling wheel on each dispenser, but the wheel and the surfaces immediately adjacent were soiled with dirt, dust, and food residues. The only two handwash stations in the Vegetable Preparation Room had paper towel dispensers which did not function, and two workers were present during this inspection. Staff stated the current dispensers are due to be replaced entirely with a new system.
|
|
Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
|
|
|
Item No.:
33
|
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Site:
Galley-Crossings Main Galley - Hot Galley
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Violation:
The lower bulkhead panel beneath the port counter was heavily soiled with a black mold debris near the deck juncture on the entire bulkhead side.
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Recommendation:
Ensure that 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:
Other-Crew Mess
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Violation:
There was dirt and food debris on the deck below the forward counter, beyond one day's accumulation.
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Recommendation:
Ensure that 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:
Other-Hukilau Buffet Galley - Lift Lobby
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Violation:
The lift lobby at the aft staircase for the Hukilau Galley was a vinyl material which was damaged and difficult to clean. Damaged areas were worn thru or cut through to the steel deck base.
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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-Galleys
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Violation:
Broken and cracked tiles, as well as recessed and missing grout were noted throughout all the galleys, particularly around scupper drains and floor mounted equipment.
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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-Microwave Oven
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Violation:
The bulkhead behind the microwave oven had a heavy grease accumulation.
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Recommendation:
Ensure that 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:
Food Service General-Lido Galley
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Violation:
A heavy grease buildup was noted on the bulkheads around access panels and in crevices.
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Recommendation:
Ensure that 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:
Bar-Ice Cream
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Violation:
The deck below the ice cream maker was soiled with food and debris. The area was not in use, and per staff, was cleaned the night before.
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Recommendation:
Ensure that 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:
Bar-Ice Cream
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Violation:
The bulkhead tiles behind the ice cream were the water line penetrated, had uneven surfaces and excessive grout, making cleaning difficult.
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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:
*General Comment-Equipment Fire Doors
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Violation:
The open void spaces above the doors had a heavy accumulation of dirt and grease.
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Recommendation:
Ensure that 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:
Buffet-Port and Starboard Service Lines
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Violation:
Soft Sealant was being utilized at the deck/coving tile juncture. This material was missing and/or loose in several areas.
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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-Starboard Dishwash Soiled Landing Handsink
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Violation:
The handsink drain pipe, directing wastewater to the scupper drain, was missing.
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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.:
37
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Site:
Galley-Main Galley - Starboard Dishwash
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Violation:
During active use of the conveyor dishwash machine, there was heavy condensate on the deckhead above the clean dish landing. Water was observed dripping down from the deckhead to surfaces below.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Lanai Combi-Oven
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Violation:
There was not exhaust vent above the combination oven and steam was noted rolling out from under the hood. No condensation was noted on the deckhead of bulkhead. An air condition vent was mounted on the deckhead in the hood.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Other-Fish Preparation Room
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Violation:
The band saw was posted out of order and wrapped in layers of plastic film. The equipment has been in disrepair for a period beyond the memory of the staff, but all stated that it was not needed. A review of the walk-in refrigerated fish storage revealed nearly all fish is pre-portioned in packages.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Lanai Portside Beverage Station
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Violation:
Numerous live insect larvae were noted in pooled water in the technical space at the floor lip and the cover panel juncture. No adult insects were noted anywhere in the galleys or technical spaces.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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