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Item No.:
34
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Site:
Galley-
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Violation:
One of the drain lines for the combination oven next to walk-in refrigerator #416 was not directed to the scupper and water was draining directly onto the deck. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Pot Wash Area
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Violation:
Two deck tiles were missing along the far corner of the scupper in front of the rinse sink. The space with the missing tiles was filled with water. In addition, there was a missing tile where the pipes behind the pot wash machine penetrated the deck. This space was also filled with water. Tiles and grout were immediately added to both areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Pot Wash Area
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Violation:
The light intensity behind the pot wash machine was less than 110 lux. This was written on the previous inspection. A new light fixture had been added, but the light level was still too low. The vessel was using a portable light fixture when cleaning this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
29
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Site:
Buffet-Rio
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Violation:
There was food debris in the bottom of the handwashing sink and the debris was blocking the drain. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
16
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Site:
Buffet-Rio
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Violation:
There was a consumer advisory at the omelet station, but there was no statement indicating that eggs could be cooked to order.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
21
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Site:
Buffet-Rio Hot Line
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Violation:
The starboard technical space was not fully enclosed on the bottom and back, and these areas led to open voids that were not accessible for cleaning.
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Recommendation:
Ensure 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.:
27
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Site:
Buffet-Rio Hot Line
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Violation:
There was soiled water and other debris in bottom of unenclosed starboard technical space.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Forward Dishwash Area
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Violation:
The data plate for the conveyor dishwash machine indicated a sanitizing rinse temperature of 171F instead of 180F.
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Recommendation:
Ensure the correct sanitizing rinse temperature is indicated on the data plate.
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Item No.:
33
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Site:
Galley-Aft Dishwash Area
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Violation:
There were several cracked tiles and missing deck tile grout in this area.
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Recommendation:
Ensure 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-Decks
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Violation:
The decks in the main galley were in poor repair in several areas. The vessel had an ongoing project to repair the decks, including testing a new deck material for wear and durability.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Pantry-Ocean Breeze
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Violation:
The light intensity behind and to the left of ice machine #7 was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
21
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Site:
Bar-Casino
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Violation:
The glass on the right undercounter refrigerator door on the back bar counter had three large cracks. A work order had been submitted and vendor was expected to replace the glass.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
36
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Site:
Dining Room-Crystal Waiter Stations
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Violation:
The light intensity at the individual port and starboard center stations could not be raised to 220 lux for cleaning. This was written on the previous inspection and new light fixtures had been installed, but the light intensity was still too low.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
20
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Site:
Buffet-Crew Mess
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Violation:
The microwave in this area appeared to be a household unit. There were several difficult to clean features on the food-contact and food-splash surfaces inside the oven.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
42
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Site:
Children Area-Written Illness Exclusion Policy
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Violation:
The policy did not indicate that written clearance was required by the medical staff before children with symptoms of infectious illness would be allowed in the center. This was written on the previous inspection and a new statement had been added to the policy. However, this statement indicated clearance by the doctor, but was not specific to written clearance. This was corrected.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
10
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Site:
Recreational Water Facilities-Kid's Interactive Recreational Water Facility
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Violation:
The new safety sign did not include a statement to not use the facility if experiencing vomiting or fever. The sign only indicated diarrhea.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The calculation of the turnover rates for all the RWFs was not correct. This was corrected.
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Recommendation:
Ensure the calculations for the turnover rates are done correctly.
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