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Item No.:
08
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Site:
Potable Water-Deck 8 Main Whirlpool/Pool Technical Room
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Violation:
There was a steady dripping from the intermediate atmospheric vent of the backflow preventer, indicating a possible failed seal.
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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:
Potable Water-Deck 8 Main Whirlpool/Pool Technical Room
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Violation:
The whirlpool overflow return and drain lines were striped the same blue as the potable water line.
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Recommendation:
Remove the blue striping from the whilpool return and drain lines or add a secondary color.
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Item No.:
08
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Site:
Potable Water-Comprehensive Cross-connection Control Plan
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Violation:
There were no pressure differential test results recorded for the two evaporator unit's high saline discharge line testable backflow prevention devices.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Crew Galley Hood Cleaning Cabinet
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Violation:
The reduced pressure backflow device had a constant drip at the vent opening.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
10
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Site:
Whirlpool/Spa-Deck 8 Whirlpool/Pool Technical Rooms
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Violation:
The whirlpool backwash sight glasses were opaque, making backwash monitoring difficult.
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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-Deck 8 Whirlpool/Pool Technical Rooms
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Violation:
The whirlpool backwash sight glasses were opaque, making backwash monitoring difficult.
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Recommendation:
Install clear sight glass material to ensure staff are able to view the backwash water effectively.
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Item No.:
16
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Site:
Pantry-Room Service Pantry
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Violation:
Staff stated that the room service operates 24-hours a day. There were no discard time labels on the containers of sliced meat. The time and temperatures were recorded in a log.
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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 (1) 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; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the potato peeler, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with non-slotted low profile fasteners.
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Item No.:
21
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Site:
Buffet-Lido Grill
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Violation:
The resin surface on the bar counter was chipped and cracked in several places, making 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:
Bar-Casino Bar
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Violation:
There was a hole in the back of the technical compartment below the cappuccino machine, making 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.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the hot water sanitizing compartment indicated 176°F and the water was measured at 189°F.
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Recommendation:
Calibrate the temperature gauge to ensure an accurate temperature reading.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge on the flight type dishwash machine indicated 167°F and the plate surface temperature was measured at 170°F.
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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:
Pantry-Casino Bar
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Violation:
The manufacturer's data plate was blocked by the extraction unit.
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Recommendation:
Move the manufacturer's data plate or install a new data plate in a position on the dishwash unit that is easily viewable.
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Item No.:
27
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Site:
Buffet-
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Violation:
The technical compartment nearest the entrance was soiled with a black material and dust throughout the compartment.
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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:
Galley-Port Side Forward Pantry
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Violation:
The hinges on the undercounter refrigeration units were soiled with a black material and grease.
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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:
Galley-Center Galley
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Violation:
The temperature gauge on the outside of the steam kettle by the combination oven 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.:
28
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Site:
Pantry-Wine Bar
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Violation:
There were three stacks of utensil racks full of clean glasses stored directly on the deck.
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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.:
29
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Site:
Bar-Pool Bar and Lobby Bar
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Violation:
There was no "wash hands often" sign at the handwash stations.
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Recommendation:
Install a "wash hands often" sign.
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Item No.:
33
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Site:
Preparation Room-All Preparation Rooms
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Violation:
The deck juncture at the raised edge around the deck drains was not coved, making cleaning difficult.
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Recommendation:
Cove the juncture at the deck drains.
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Item No.:
33
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Site:
Buffet-Beverage Station
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Violation:
The back area of the deck and the lower edge of the bulkhead were 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.:
33
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Site:
Buffet-Petty Officer's Mess
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Violation:
There was a gap between the linoleum and the raised edge of the drain under the buffet line, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Dining Rooms
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Violation:
The deck/cabinet junctures were not coved at the waiter stations and buffets in the main dining rooms or at the waiter stations in the lido dining area.
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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-Center Galley
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Violation:
There was a loose profile strip on the bulkhead under the control panel to the left of the tilting pans creating a gap, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
There was a hole in the bulkhead between the combination oven and the tilting kettles, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
At the juncture between the decks and the stainless steel gutterways, the grout and small deck tiles were cracked in many locations throughout the food service 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.:
38
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Site:
Pantry-Wine Bar
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Violation:
There was a broom and a squeegee stored on the deck between the upright refrigerator and adjacent shelving.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
There was one small black fly noted in this area.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Appetizer Preparation
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Violation:
There was one filth fly noted in this area.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Buffet-Officers Mess
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Violation:
There were a few small black flies in the technical compartment under the buffet line, indicating that the area was not inspected at a frequency to quickly detect the evidence of these flies. Staff stated that this area had been treated the week prior, however, there was no indication of follow-up.
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Recommendation:
Ensure that the vessel's food areas are inspected under the Integrated Pest Management Plan at a frequency that can quickly detect the evidence of pests or the creation of harborage conditions.
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Item No.:
41
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Site:
Ventilation-Deck 3 Air Handling Unit #531
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Violation:
Several inches of standing water was noted in the condensation collection pan. The collection pan drain line appeared to be clogged.
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Recommendation:
Ensure that air condition condensation collection pans are self-draining.
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