Silverware and plates with water spots mean the plate temperature did not reach 161 degrees for at least 15 seconds if a dishwasher was used. Chlorine disenfectants can be used but health officials prefer hot water dishwashers. Water temperature in a dishwashing facility must reach 181 degrees to get the plate temperature to 161 degrees.
You're right - I can say from experience that those health department regs as they apply to restaurants are absolutely necessary. Even the hightest scoring restaurants aren't as clean as your average suburban kitchen.
Care to wager on the laxness of standards in determining the hygiene of shipboard dishwashers?