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Item No.:
10
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Site:
Recreational Water Facilities-Wading Pool
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Violation:
The wading pool was not filled with enough water to skim. The water level was low which only brought the water line to the top of the tub and it only spilled over into the gutter on one side. Staff responded right away to fill the pool.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
19
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Site:
Buffet-Deck 4 - Crew Buffet
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Violation:
An approximate 10-inch-deep stainless-steel cylindrical pot with approximately 6 inches of frozen sorbet was offered for crew self-service.
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Recommendation:
Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
20
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Site:
Galley-Deck 5 - Port Water Dispensing Station
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Violation:
The plastic faucet aerator at the tip of the dispensing nozzle to the center filling station was cracked and missing a section.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Deck 14 - Horizon Court Stbd Beverage Station
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Violation:
A rubber dispensing hose from the counter mounted juice machine extended from the technical area above the dispensing nozzles and draped into the beverage splash area of the dispenser. The hose had an accumulation of old juice residue.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Buffet-Deck 14 - Horizon Court Amuleto Espresso Machine
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Violation:
The metal facing immediately above the coffee dispensing area was cracked in several areas. The cracked areas were being taped together and presented a difficult to clean food contact surface.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Deck 6 - Pastry
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Violation:
The marble pastry countertop was cracked in several areas making the area difficult to clean. Soft sealant was used to fill the larger voids created by the cracks. No food preparation was taking place on the countertop.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
21
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Site:
Galley-Deck 4 - Bayou/Sabatini
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Violation:
Aluminum duct tape was used to wrap the steam water line to the hood dishwash machine. The steam line was located along the clean landing to the machine and the tape was torn in several areas near the clean rack exit.
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Recommendation:
Ensure 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.:
21
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Site:
Food Service General-Grooved and Flat Grills - Grease Chutes
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Violation:
An excessive amount of silicone was used to seal along the grease chute penetrations to these units. The silicone was peeling and soiled with grease residue in many of the units examined during the inspection.
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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.:
24
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Site:
Medical-Pantry
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Violation:
The undercounter glasswash machine in the medical pantry did not reach the required surface temperature during final rinse. The inspector measured a maximum of 156F on a tip sensitive thermometer. Staff notified the technical staff of the issue.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 14 - Horizon Court Stbd Beverage Station
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Violation:
A rubber hose from the counter mounted juice machine extended from the technical area above the dispensing nozzles and draped into the beverage splash area of the dispenser. The hose had an accumulation of old juice residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 14 - Horizon Court Amuleto Port Coffee Stations
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Violation:
Old coffee residue and general debris was located in difficult to reach lower areas of the technical compartments.
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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.:
27
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Site:
Food Service General-Grooved and Flat Grills - Grease Chutes
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Violation:
The silicone used to close off the grease chute penetrations was peeling and soiled with grease residue in many of the units examined during the inspection.
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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.:
33
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Site:
Galley-Deck 5 - Blast Chiller 5207
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Violation:
Water was leaking from the condenser drain pipe and pooling on the deck in this walk-in blast chiller room.
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Recommendation:
Ensure 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-Main Galley Decks
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Violation:
Deck tile grouting was missing or recessed through the different production areas of the main galleys on Deck 5 and Deck 6. Standing water pooled inside the recessed areas in several locations.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Buffet-Deck 14 - Horizon Court Port #1 Waiter Station
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Violation:
The support column immediately adjacent to the soiled waiter station had difficult to clean grooves that were soiled with more than a day?s accumulation of old food residue.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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-Deck 14 - Horizon Court Dry Food Locker 14302
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Violation:
Coving was missing at the bulkhead/deckhead junctures presenting open seams and gaps. Old food and general debris was observed in these openings.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 12 - Soup Station
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Violation:
Water consistently dripped from the cold water control valve for the most right soup kettle and pooled on the deck below.
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Recommendation:
Ensure 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:
Galley-Deck 12 - Soup Station
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Violation:
Water consistently dripped from the cold water control valve for the most right soup kettle and pooled on the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 - Blast Chiller 5207
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Violation:
Water was leaking from the condenser drain pipe and pooling on the deck in this walk-in blast chiller room.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 14 - Horizon Court Stbd Beverage Station
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Violation:
Water was leaking from the condenser drain pipe and pooling on the deck in this walk-in blast chiller room.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 5 - Water Dispensing Stations
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Violation:
Light intensity was less than the required 220 lux at both the port and starboard water filling stations.
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Recommendation:
Ensure 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-Deck 14 - Horizon Court Port Beverage Station
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Violation:
Light intensity at the left side of the counter mounted juice machine was less than the required 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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