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Item No.:
08
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The two backflow prevention devices on the potable water lines supplying the juice machines showed signs of 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:
Pantry-Atrium Bar
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Violation:
A backflow prevention device was unable to be located between the carbonator and the brass fitting of the carbonation unit.
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Recommendation:
Ensure that backflow prevention devices are located so they may be inspected, serviced, and maintained.
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Item No.:
08
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Site:
Potable Water-Hose Lockers
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Violation:
The 4 potable water hoses were not labeled "Potable Water Only" at each connecting end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Bunkering Stations
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Violation:
The filling line screw caps were not fastened by a non-corroding chain. The filling line in the forward starboard side was uncapped at the time of the inspection.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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Item No.:
08
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Site:
Potable Water-Tanking Cleaning & Disinfection
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Violation:
The documentation for the recent dry dock tank cleaning and disinfection did not indicate whether some of the tanks were flushed or otherwise dechlorinated to less that 5 ppm prior to placing back in service.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
10
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Site:
Whirlpool/Spa-Forward & Starboard
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Violation:
One fastener was missing from each of the anti-entrapment devices in the forward and starboard whirlpool spa.
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Recommendation:
Replace the missing fasteners.
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Item No.:
10
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Site:
Swimming Pool-All Pools
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Violation:
The flotation devices had a strap that was less than half the width of the pools.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
16
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Site:
Buffet-Petty Officer Mess
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Violation:
The time control plan for this area stated that all food on display and for immediate consumption was on time as a public health control. However, per staff, the milk in the bulk milk dispenser was on temperature control. The temperature of the milk when measured was 40° F.
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Recommendation:
Ensure that the flow of food is reflected in the time control plan.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
There was ice build-up on boxes of poultry that were stored under the back right compressor unit. Water had dripped from the unit and froze on the boxes.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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Violation:
There was ice build-up on boxes of poultry that were stored under the back right compressor unit. Water had dripped from the unit and froze on the boxes.
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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.:
19
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Site:
Buffet-Petty Officer Mess
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Violation:
There were no side shields on the buffet lines. Food items were placed within one meter of where crew lined up for service.
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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:
Galley-Pinnacle Grill
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Violation:
There were unlabeled containers of sea salt and corn starch on the storage rack.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 3 Preparation
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Violation:
There was an unlabeled working pan of cooking oil by the flattop grill.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 2 Pastry
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Violation:
The tilting kettle had been posted out of order since October 28, 2008.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Undercounter refrigeration unit 2.35 A & B had been posted out of order since October 23, 2008.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 2 Saucier
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Violation:
The right combination oven was posted out of order. Per staff, this unit had been out of order for over two months.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 3 Room Service
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Violation:
Undercounter refrigeration units 3.06 A & B were posted out of order. Per staff, they had been out of order for over one month.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Petty Officer Mess
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Violation:
There was an unsealed electrical penetration in the back wall of the technical space between the hot and cold buffet.
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Recommendation:
Seal the penetration.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
A long handled stirring paddle was missing a cap to the top of the handle. This created a long hollow tube that was difficult to clean.
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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:
Galley-Potwash
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Violation:
A long handled stirring paddle was missing a cap to the top of the handle. This created a long hollow tube that was difficult to clean.
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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:
Buffet-Mess
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Violation:
The end of the drain lines for the coffee machines were ribbed on the outside, 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.:
22
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Site:
Preparation Room-Fish
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Violation:
The undercounter dishwash machine had been out of order for over one month.
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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:
Other-Electrolux WT 60 E Dishwash Machine
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Violation:
There was no cycle time on the data plates of this particular model of dishwash 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:
Pantry-Housekeeping - Pantry 8.4.02
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Violation:
The undercounter dishwasher was posted out of order for an unspecified period of time.
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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.:
24
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Site:
Galley-Deck 3 Dishwash
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Violation:
The final rinse temperature at the dish surface for the flight type dishwash machine was 153.3° F when measured on three different occasions. Dishes were being washed at the time. All operations were stopped until the machine could be worked on by technicians.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F), or less than: (1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
26
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The left deep fryer heating element was soiled with a flaky black substance.
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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-Potwash
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Violation:
The long hollow tube of the mixing paddle was heavily 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.:
27
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Site:
Buffet-Mess
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Violation:
The ribbed parts of the drain lines for the coffee machines were soiled with a sticky substance.
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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.:
28
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Site:
Pantry-Seaview Bar
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Violation:
There was no splash guard between the spray hose and the clean dish storage. The distance between them was less than 1/3 of a meter.
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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.
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Item No.:
33
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Site:
Food Service General-Undercounter Dishwash Machines
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Violation:
The electrical cables and drain lines for the undercounter dishwash machines were draped across the deck.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
A loose profile strip at the bottom of the sliding door to the entrance of the vegetable preparation room caused a difficult to clean gap.
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Recommendation:
Secure the profile strip.
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Item No.:
33
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Site:
Provisions-Pastry Freezer
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Violation:
The deck was soiled in several places with large pieces of debris. Also, the deck in the back of the freezer was heavily soiled with blueberry juice from a leaking box.
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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:
Preparation Room-Fish
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Violation:
The sealant between the bulkhead panels behind the storage rack in the back right corner was soiled with a black substance.
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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-Upright Refrigeration Units
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Violation:
The technical spaces above the upright refrigeration units had unsealed pipe penetrations in the deckhead.
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Recommendation:
Seal the penetrations.
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Item No.:
33
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Site:
Buffet-Starboard Ice Cream station
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Violation:
There was an unsealed opening in the deckhead around the sprinkler head.
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Recommendation:
Seal the opening.
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Item No.:
33
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Site:
Pantry-Housekeeping - Pantry 8.4.02
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Violation:
The bulkhead above the cleaning locker was 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
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Site:
Preparation Room-
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Violation:
There was a leak on the water line underneath the hood type dishwash machine.
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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.:
36
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Site:
Buffet-Starboard Ice Cream station
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Violation:
The light level at the handwash station was less than 220 lux.
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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.:
37
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Site:
Galley-Deck 2 Dishwash
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Violation:
An excessive amount of condensate was collecting on the air extraction unit above the clean exit of the glasswash machine. Condensate was dripping on the clean landing. No glasses were being washed at the time of inspection.
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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.:
38
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Site:
Preparation Room-Lido
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Violation:
According to staff, the stand mounted mixer was no longer used. This item will not be used in the future.
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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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