|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Halogen Analyzer
|
|
Violation:
There was no documentation that the far point analyzer was checked for accuracy each day. Per staff, the analyzer was checked each day, but only documented if a calibration correction occurred.
|
|
Recommendation:
Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
A microbiological test was not done for the water bunkered on November 15, 2008. A recent microbiological report from the port that the bunkering occurred was not available either.
|
|
Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Conduct onboard testing if report is not available.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
During bunkering on November 15 a residual chlorine and pH measurement were not taken from the shore side water supply.
|
|
Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
During bunkering on November 15 the starting time was not recorded.
|
|
Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The potable water connections to the passenger and crew showers and water closets were listed as being protected by Watts S8CF. This was not the device protecting these connections.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Salon
|
|
Violation:
A single check valve was installed on the potable water lines supplying the pedicure foot baths.
|
|
Recommendation:
Install an appropriate backflow prevention device that is a double check valve with an intermediate atmospheric vent.
|
|
|
Item No.:
10
|
|
Site:
Swimming Pool-Hydra Pool
|
|
Violation:
The silver suction fitting at the bottom of the Hydra Pool was not certified anti-entrapment/anit-entaglement. This fitting is covering a drain that is connected to a pump.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
|
|
|
Item No.:
12
|
|
Site:
Provisions-Liquor Room
|
|
Violation:
A travel mug with milk residue, an individual portion size box of cereal and a spoon were stored on the shelf in this room.
|
|
Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
|
|
|
Item No.:
12
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
There was a partially consumed plate of food in the cabinet under the ice dispenser.
|
|
Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
|
|
|
Item No.:
12
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A food employee was observed tasting food with his finger. He was instructed to stop work and wash his hands.
|
|
Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
|
|
|
Item No.:
12
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A food employee was observed tasting food with his finger. He was instructed to stop work and wash his hands.
|
|
Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
|
|
Item No.:
12
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A food employee was observed tasting food with his finger. He was instructed to stop work and wash his hands.
|
|
Recommendation:
Ensure that tasting utensils are available in areas where personnel will taste ready-to-eat food.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Fresh Fruit Walk-in
|
|
Violation:
There was a badly spoiled orange and two slightly spoiled papayas stored in this unit.
|
|
Recommendation:
Ensure that food is safe and unadulterated.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
Cut melons had a temperature of 58°F. The undercounter refrigeration unit thermometer was at 32°F. The fruit was discarded.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
There was a pan of whole boiled potatoes in the blast chiller. The pan was placed in the unit at 7:08 a.m. with a temperature of 140° F, at 11:02 a.m. there still was no 2-hour temperature check. The temperature of the potatoes was 38°F.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-
|
|
Violation:
There were no cooling logs for foods such as pasta salad and fruit salad made with cut melons. These food items were on the vessel.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Food Service General-
|
|
Violation:
There was no letter for the sushi grade salmon to show that it had been frozen to the time and temperature required for parasite destruction. Per the chef this item had not been served in four weeks.
|
|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
17
|
|
Site:
Galley-Specialty
|
|
Violation:
The cooling of pasta was not monitored or logged. There was a pan of cooled pasta in this area.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Galley-The Grill Pantry
|
|
Violation:
Raw turkey burgers were stored over pans of sauerkraut and sliced onions. This was corrected.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Ice Block Room
|
|
Violation:
There were numerous bags of ice stored on the deck and on top of ice blocks. This ice was made during the dry dock to keep pans of food cold.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Ice Block Room
|
|
Violation:
There were numerous bags of ice stored on the deck and on top of ice blocks. This ice was made during the dry dock to keep pans of food cold.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff & Officer Mess
|
|
Violation:
A side sneeze shield was not provided on the buffet.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
The fruit bowls with apples and bananas were not placed under a sneeze guard.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bell Box
|
|
Violation:
The sealant used on the back plate of the deli slicer was not certified for food contact.
|
|
Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bell Box
|
|
Violation:
The posted time control plan had peeling tape around the edges, 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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Ocean View
|
|
Violation:
There was raw exposed wood at the underside of the bar counter, doors and shelves where laminate was missing or chipped.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Ocean View
|
|
Violation:
There were seams and gaps along the bar counter/wall junctures at the right computer station.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Ocean View
|
|
Violation:
There were small holes in the back wall of the cabinet that housed the carbonation system.
|
|
Recommendation:
Close the holes.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Rendezvous Starboard
|
|
Violation:
The technical space under the speed rail had an opening in the back wall around the soda gun tubing bundle.
|
|
Recommendation:
Close the opening.
|
|
|
Item No.:
21
|
|
Site:
Galley-The Grill Pantry
|
|
Violation:
The grill drip pan housing had gaps and difficult to clean features.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Potwash
|
|
Violation:
The data plate was peeling off, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10 Deli
|
|
Violation:
There were gaps and openings in the grill drip pan housing that made 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Bell Box
|
|
Violation:
The sanitizing water in the three compartment sink was soiled with food.
|
|
Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
Soiled pans were stored on the deck.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-
|
|
Violation:
There were dishracks stored on the deck near the entrance to the galley adjacent to the cleaning locker.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
Soiled pans were stored on the deck.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Potwash
|
|
Violation:
Dishracks were stored on the deck.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
26
|
|
Site:
Buffet-
|
|
Violation:
The storage cabinet between service stations 61 and 62 was soiled with food debris.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bell Box
|
|
Violation:
The posted time control plan was soaked with water and the tape around the edges was soiled with a black slimy substance.
|
|
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:
Preparation Room-
|
|
Violation:
There were three mold stained wicker bread baskets in the storage locker.
|
|
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-Staff Mess
|
|
Violation:
The technical compartment under the coffee machine was soiled.
|
|
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-Staff & Officer Mess
|
|
Violation:
The technical compartment of the juice machine was soiled.
|
|
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-Beverage Station
|
|
Violation:
The counter was soiled. The cabinet under the coffee machine was soiled.
|
|
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-The Grill Pantry
|
|
Violation:
The grill drip pan housing was soiled.
|
|
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-Beverage Station
|
|
Violation:
The louvered doors were sticky.
|
|
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-Deck 10 Deli
|
|
Violation:
The grill drip pan housing was soiled.
|
|
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:
Pantry-Rendezvous Port
|
|
Violation:
A splash shield was not provided between the pre-rinse spray hose and the clean glass storage. The distance between the two was eight inches.
|
|
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:
Preparation Room-
|
|
Violation:
Soiled metal food trays were stored on the clean equipment shelving unit next to the 3-compartment sink.
|
|
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:
Preparation Room-
|
|
Violation:
Office supplies were stored in bins with food related items such as bamboo skewers and tooth picks. The shelves in this locker were wet and soiled.
|
|
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:
Buffet-Deck 10 Deli
|
|
Violation:
There were two clean food pans stored on the deck.
|
|
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:
Other-Trolley Wash
|
|
Violation:
There were items in the handwash sink.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Asian Station
|
|
Violation:
A rice cooker was placed on a tray on top of the handwash sink. The rice cooker was plugged in and working.
|
|
Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
There were no paper towels or toilet tissue in this toilet room.
|
|
Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
31
|
|
Site:
Galley-Cleaning Locker
|
|
Violation:
A can of insecticide (565 Pus XLO) was stored in a box with paper towels. Three bags of Max Force bait stations were stored on the top shelf with chlorine powder.
|
|
Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bell Box
|
|
Violation:
There was an opening in the bulkhead above the induction range where the profile strip had separated.
|
|
Recommendation:
Close the opening and secure the profile strip.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Ocean View
|
|
Violation:
There was an unsealed opening in the deckhead around the potable water line supplying the carbonation unit.
|
|
Recommendation:
Close the opening.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Oven Room FD 0.55
|
|
Violation:
The deck was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Walk-in Refrigeration Unit
|
|
Violation:
There were three small puddles of brown liquid on the deck.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores Rooms
|
|
Violation:
There were sections of the deck/bulkhead juncture that were slightly rough, making cleaning difficult. The deck was slightly soiled around the back shelf legs in dry stores FR 48.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores Rooms
|
|
Violation:
There were sections of the deck/bulkhead juncture that were slightly rough, making cleaning difficult. The deck was slightly soiled around the back shelf legs in dry stores FR 48.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-
|
|
Violation:
The deck was heavily soiled outside of the vegetable/fruit freezer.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The deck was soiled behind the 3-compartment sink.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Trolley Wash
|
|
Violation:
The deck was heavily soiled.
|
|
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-Staff Mess
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Violation:
The grout was recessed on the service side of the station.
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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 grout was recessed and there were cracked deck tiles on both sides of the buffet. The areas between the deck tiles were soiled with debris on the service side of the buffet.
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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 grout was recessed and there were cracked deck tiles on both sides of the buffet. The areas between the deck tiles were soiled with debris on the service side of the buffet.
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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-Beverage Station
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Violation:
The deck under the beverage station was soiled and the deck drain under the ice machine was coated with slime.
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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-Indonesian Mess
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Violation:
The deck/bulkhead juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Galley-Starboard Dishwash
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Violation:
The grout was worn and there was water under the tiles at the soiled end.
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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-Men's Toilet Room
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Violation:
The bulkhead by the door was corroded and damaged.
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Recommendation:
Repair the bulkhead.
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Item No.:
33
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Site:
Galley-Specialty
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Violation:
There were cracked deck tiles at the handwash 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-Specialty
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Violation:
There was a difficult to clean seam between the bulkhead and the kettle.
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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-Deck 10 Pantry
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Violation:
The right potable water line bulkhead penetration was not sealed under the handwash station.
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Recommendation:
Seal the penetration.
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Item No.:
33
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Site:
Galley-Deck 10 Potwash
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Violation:
The was an excessive amount of water on the deck near the potwash machine. There was water under the deck tiles and recessed grout.
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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 10 Deli
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Violation:
There was water at the bottom of the shutter door tracks for the fryers.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Galley-Bell Box
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Violation:
There was a leak at the refrigerant and potable water lines of the ice 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-Beverage Station
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Violation:
The light level was inadequate. Five lights were out of order.
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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
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Site:
Buffet-Indonesian Mess
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Violation:
The light level along the buffet was inadequate.
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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
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Site:
Galley-Pizzeria
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Violation:
One bulb was not shielded and the coating was peeling on another bulb at the pizza display station.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Pizzeria
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Violation:
The first deckhead mounted lightbulb near the entrance was not shielded.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The blast chiller, oven and chopper were not used and have not been used for a long time.
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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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