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Item No.:
08
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Site:
Potable Water-Men's and Women's Sauna
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Violation:
The cross-connection control program listed Watts N9 for these units. The backflow preventers were Watts 9D
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Recommendation:
Ensure that the cross-connection control program includes 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.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
Not all of the backflow prevention devices located in the garbage room were listed.
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Recommendation:
Ensure that the cross-connection control program includes 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.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The backflow prevention listing for the engine departments did not state the type of backflow prevention device unit. In addition, the air gaps for the mineralizer drains and RP units were not on the list.
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Recommendation:
Ensure that the cross-connection control program includes 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. Ensure that air-gaps are included in the listing.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The whirlpool spas were not drained daily while the vessel was in Bermuda. Additionally, there were times when the free chlorine residual was not raised to 10 ppm and circulated for 1 hour dialy or at least every 24 hours. This corresponded with the time when the vessel was in Bermuda. There were a few days when it appeared that the granular filters were not backwashed daily.
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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.:
10
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Site:
Whirlpool/Spa-
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Violation:
The whirlpool spas were not drained daily while the vessel was in Bermuda. Additionally, there were times when the free chlorine residual was not raised to 10 ppm and circulated for 1 hour dialy or at least every 24 hours. This corresponded with the time when the vessel was in Bermuda. There were a few days when it appeared that the granular filters were not backwashed daily.
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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.:
10
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Site:
Whirlpool/Spa-
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Violation:
The whirlpool spas were not drained daily while the vessel was in Bermuda. Additionally, there were times when the free chlorine residual was not raised to 10 ppm and circulated for 1 hour dialy or at least every 24 hours. This corresponded with the time when the vessel was in Bermuda. There were a few days when it appeared that the granular filters were not backwashed daily.
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Recommendation:
Ensure that the whirlpool spa water is changed daily.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
While the shipyard letter dated 05/06/2008 stated that whirlpool drain covers were designed to conform with ANSI/ASME A112.19.8M the letter also stated that "no anti-entrapment tests have been performed". Another shipyard letter dated 04/28/2008 stated that the drain covers were designed to conform with ANSI/ASME A112.19.8M and the grate area exceeded 12" X 12". The letter did not appear to be signed by a licenssed professional engineer.
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Recommendation:
Ensure that the letter attesting to the size of the drain covers is signed by a licensed professional engineer. Ensure that drain covers that are said to conform with ANSI/ASME A112.19.8M have been tested against the requirements of this standard or an equivalent standard.
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Item No.:
16
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Site:
Galley-Deck 3 -- Hot Line
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Violation:
There was a seven day discard label on a pan of sliced tomatoes that had been placed on time control.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that the food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
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Item No.:
19
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Site:
Buffet-Staff/Officer Mess
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Violation:
There were two soup urns that, according to staff, were not used under a sneeze shied. The buffet was not in service at the time of the inspection.
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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-Windjammer
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Violation:
There were a few stations that did not have side shields or where the side shields did not adequately protect the foods on display.
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Recommendation:
Design the side shields so that they extend to the top of the display and out to the angled section of the front shield.
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Item No.:
20
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Site:
Galley-Deck 3 -- Pastry
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Violation:
The three table-sized cutting boards were scored and gouged, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Preparation Room-Potato Peelers
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Violation:
There was loose and peeling soft sealant around the interior side of the discharge chute.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are durable and finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Galley-Deck 3 -- Soup Station
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Violation:
There was excessive sealant on the sides of the control box between the two kettles.
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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.:
21
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Site:
Galley-Deck 3 -- Hot Galley
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Violation:
There was excessive and peeling sealant on fryer 4811.033.1030.
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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.:
21
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Site:
Food Service General-Main Galley Decks 3 and 4 and Crew Galley
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Violation:
There was loose, missing, and/or peeling sealant on the front of the flat and grooved grills.
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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.:
21
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Site:
Other-Johnny Rockets Galley and Service Counter
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Violation:
There were seams around the grease chute of the left grill drip pan housings that made cleaning difficult.
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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:
Buffet-Windjammer
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Violation:
There were seams around the grease chute at the carving station drip pan housings that made cleaning difficult.
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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:
Other-Portofino Dining Room
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Violation:
There were gaps, seams and raw wood surfaces in the technical compartment of the coffee machine, making cleaning difficult.
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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
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Site:
Other-Portofino Dining Room
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Violation:
There were gaps, seams and raw wood surfaces in the technical compartment of the coffee machine, making cleaning difficult.
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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.:
25
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Site:
Galley-Deck 3 -- Hot Line
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|
Violation:
The wiping cloth was on the edge of the sanitizing bucket and not completely immersed in the sanitizer.
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Recommendation:
Ensure that wiping cloths used for sanitizing are stored in a chemical sanitizer.
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Item No.:
28
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Site:
Galley-Windjammer Dishwash Area
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Violation:
The staging table was used for clean items and items that were to be rewashed.
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Recommendation:
Provide a separate table for items to be rewashed or use the bottom shelf of the table for these items.
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Item No.:
29
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Site:
Galley-Deck 4 -- Dishwash Area
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Violation:
There were three rubber plugs from the dishwash machine in the handwash sink.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 3 -- Soup Station
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Violation:
The paper towels in dispenser at the handwash station were wet.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 -- Hot Galley
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Violation:
There was missing and recessed grout between the deck tiles in front of the fryers and grills.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 -- Dishwash Area
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Violation:
There was a fryer basket on top of the deck drain below the pre-rinse sink.
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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-Deck 4 -- Hot Galley
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Violation:
There was recessed and missing grout between the deck tiles in front of the grills.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Pantry-Dizzy's
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|
Violation:
There was missing and recessed grout between the deck tiles.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Galley-Windjammer
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Violation:
The deck drain under the hot galley preparation sink was soiled.
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Recommendation:
Clean the deck drain.
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Item No.:
33
|
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Site:
Galley-Windjammer
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Violation:
The bulkhead to the right of the left tilt pan and to the left of the right tilt pan was soiled. It appeared that there was a material oozing out from the control box between the tilt pans.
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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:
Galley-Windjammer
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Violation:
The bulkhead to the right of the left tilt pan and to the left of the right tilt pan was soiled. It appeared that there was a material oozing out from the control box between the tilt pans.
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Recommendation:
Open the control box to identify the source of this material.
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Item No.:
33
|
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Site:
Galley-Windjammer
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Violation:
There was loose sealant on top of the cove tile on the right side of the right tilt pan.
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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-Windjammer
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Violation:
The bulkhead was damaged over the handwash station at buffet station 1.
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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:
Provisions-Storage Rooms
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Violation:
A black material was seeping from the seams along the profiles strips and a few bulkhead panels. This was seen in the following areas: egg room, vegetable box, dairy box, banana box, and dressing box.
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Recommendation:
Find the source of the black material and ensure that the areas are cleaned.
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Item No.:
33
|
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Site:
Provisions-Vegetable Box
|
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Violation:
The deck/bulkhead profile strip below the aft starboard compressor was damaged creating an open gap.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Provisions-Vegetable Box
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Violation:
The lower starboard bulkhead was badly damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Provisions-Butcher's Thawing Box
|
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Violation:
The bulkhead below the compressor was badly damaged, creating an open gap.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Provisions-Dairy Box
|
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Violation:
There were some small holes in the bulkhead where equipment had been removed and some bulkhead panel plugs were missing.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
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Site:
Provisions-Frozen Fish Box
|
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Violation:
The lower right side bulkhead was damaged at the entry door.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
|
|
Site:
Preparation Room-Technical Locker # 1903
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Violation:
The support frames and piping were heavily soiled.
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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.:
34
|
|
Site:
Galley-Deck 4 -- Dishwash Area
|
|
Violation:
The faucet at the pre-rinse sink was leaking.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Galley-Windjammer
|
|
Violation:
The light was out on the left of the ice machine.
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|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Buffet-Windjammer
|
|
Violation:
The light level appeared to be inadequate at the handwash station at buffet station 4.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Provisions-Dressing Box
|
|
Violation:
The deckhead mounted light cover, nearest the compressor, was cracked.
|
|
Recommendation:
Replace the light cover.
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Item No.:
37
|
|
Site:
Galley-Deck 3 -- Hot Line
|
|
Violation:
There was condensate collecting on the bottom of shelf above the bain marie. There were pans of food on the bain marie.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
|
|
Site:
Galley-Deck 5 -- Dishwash Area
|
|
Violation:
There was condensate on the deckhead above the dirty end of the conveyor dishwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
|
|
Site:
Provisions-Egg Box
|
|
Violation:
There was liquid dripping from a deckhead panel seam in the center of the room. No food products were stored below.
|
|
Recommendation:
Locate the source of the liquid and ensure that it is repaired.
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Item No.:
37
|
|
Site:
Provisions-Frozen General
|
|
Violation:
There was frozen liquid in the light fixture in the far right corner.
|
|
Recommendation:
Locate the source of the liquid and ensure that it is repaired.
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Item No.:
37
|
|
Site:
Provisions-Ice Cream Box
|
|
Violation:
There was frozen liquid around the bulkhead access panel and on the deck below the panel.
|
|
Recommendation:
Locate the source of the liquid and ensure that it is repaired.
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