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Item No.:
03
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Site:
Potable Water-
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Violation:
On July 2, 2008, the records showed that water was produced from 1930 to 0000 with a free residual chlorine of less than 2 parts per million.
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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-Beverage Station
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Violation:
There was no backflow prevention device on the potable water line supplying the coffee machines. This was corrected.
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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:
Potable Water-Engine Control Room
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Violation:
The espresso machine had a non-continuous pressure backflow prevention device installed on the potable water line.
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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:
Potable Water-Comprehensive Cross-Connection Control Program
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Violation:
The potable water connection to the espresso machine in the engine control room was not listed in the comprehensive cross-connection control program.
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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.:
08
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Site:
Potable Water-Engine Room Chlorine Station
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Violation:
There was no backflow prevention device installed between the emergency shower and the chlorine vat filling station. An air gap was not present at the chlorine vat filling station.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
Whirlpool/Spa-Sand Filters
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Violation:
There was no way to view the backwash water on any of the sand filters for the whirlpool/spas.
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Recommendation:
Ensure that granular filters are backwashed at least daily. Repeat backwashing, if necessary, until the water viewed through the sight glass or discharge point is clean flowing.
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Item No.:
16
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Site:
Buffet-Starboard Buffet
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Violation:
The temperature of the shredded cheese inside reach-in refrigerator # 11.15 was at 44° F. The cheese was discarded.
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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-Taco/Hamburger
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Violation:
The temperature of the mozzarella cheese and diced tomatoes was 50° F inside refrigeration unit #11.02B. These items had been in the refrigerator for an hour. These items were placed inside 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-
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Violation:
According to today's cooling logs, the roast ducks were cooled from 130° F to 70° F. within 2 hours and then from 70° F to below 41° F within an additional 4 hours. When questioned, the cook stated he cooled the roast ducks from 150° F to 130° F for 2 hours before placing them in the blast chiller. The roast ducks were discarded.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
19
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Site:
Galley-Hot Service Line
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Violation:
There was an excessive amount of condensate underneath the shelves above the bain marie units. There were covered pans of food below these shelves.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Buffet-Starboard Buffet
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Violation:
The temperature of reach-in refrigerator # 11.15 was 48° F.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Taco/Hamburger
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Violation:
The temperature of refrigeration unit # 11.02B was at 54° F.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Food Service General-Technical Compartments
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Violation:
There were openings around the pipe penetrations inside the technical compartments.
The insulation inside the technical compartments was torn.
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Recommendation:
Close the openings inside the technical compartments.
Remove or replace the torn insulation.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The three compartment sink was not large enough to accommodate immersion of the largest equipment. These equipment were moved to the main galley potwash area.
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Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment, such as a 3-bucket system, shall be used.
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Item No.:
22
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Site:
Pantry-Pool Bar
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Violation:
There were no times for the wash and rinse cycles on the data plate for the glasswash machine.
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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.:
22
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Site:
Galley-Bar Room
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Violation:
There was no data plate on the glasswash machine.
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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.:
33
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Site:
Food Service General-
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Violation:
The deck tiles were damaged and the grout was worn throughout the food 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.:
33
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Site:
Buffet-
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Violation:
The decks under the buffet service lines were rough.
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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-Taco Buffet
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Violation:
There was no coving at the deck/buffet counter juncture.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
There was an excessive amount of condensate on the cooling unit above the clean landing.
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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-Hot Service Line
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Violation:
There was an excessive amount of condensate underneath the shelves above the bain marie units. Steam was rising from the spaces between the bain marie pans.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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