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Item No.:
02
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Site:
Medical-
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Violation:
The sample collection containers for bacterial agents were expired. This was noted during the last inspection.
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Recommendation:
Obtain new sample collection containers for bacterial agents.
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Item No.:
19
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Site:
Buffet-Grand Buffet - Aft Line
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Violation:
There were no end shields on the sneeze guard near the area where passengers pick up plates at each end of the buffet line. Food was placed out for service near the end of the sneeze guard.
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Recommendation:
Install the appropriate end shields to protect the food while on display.
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Item No.:
20
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Site:
Galley-Crew Potwash
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Violation:
One cutting board had deep grooves that could not be properly cleaned.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The coating on several handles of the left set of ovens was peeling, making cleaning difficult.
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Recommendation:
Remove or replace the coating on the handles.
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Item No.:
21
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Site:
Buffet-Grand Buffet
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Violation:
The top edge of the instruction plates behind the controls were peeling on the toasters at the forward and aft buffet lines, making cleaning difficult.
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Recommendation:
Repair or replace the instruction plates.
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The coating was peeling from several of the handles to the ovens, making cleaning difficult.
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Recommendation:
Remove or replace the coating on the handles.
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Item No.:
26
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Site:
Galley-Crew Potwash
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Violation:
There was a soiled cutting board that was stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Other-Washington Upper Dining Room
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Violation:
At two waiter stations in the aft area of the dining room, menus were stored adjacent to clean plates.
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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-Starboard Side Pool Bar
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Violation:
After waiting two minutes the water did not reach 110°F for the handwash station located at the Pool Bar. This was corrected during the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
29
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Site:
Other-Supper Club - Dishwash Area
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Violation:
After waiting two minutes the water did not reach 110°F for the handwash sink located in the supper club dishwash area. This was corrected during the inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Buffet-Grand Buffet - Forward Line
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Violation:
The coved tiles were soiled in the far corner of the port side of the forward buffet line.
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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:
Other-Pizzeria Waiter Station
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Violation:
The deck/cabinet juncture of the waiter station outside the pizzeria was not coved. There was a trim piece along the bottom edge of the cabinet that creates a difficult to clean gap along the deck juncture.
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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:
Bar-Casino Bar
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Violation:
There was debris on the deck under the counters.
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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:
Galley-Buffet Pantry Walk-In #49
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Violation:
There was a missing profile strip on the lower right side of the entry to the unit, 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:
Preparation Room-
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Violation:
The flanges were not sealed to the bulkhead below the handwash station, leaving openings in the bulkhead and 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:
Preparation Room-Fish and Poultry Room
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Violation:
The hoses to the undercounter dishwash unit were on the deck, making cleaning difficult.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Preparation Room-Fish and Poultry Room
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Violation:
In both walk-in thaw rooms, the deck was soiled near the bulkhead between stanchions of adjacent shelving units.
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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:
Preparation Room-Meat Freezer
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Violation:
The lower left side of the center pillar was bent, creating a difficult to clean gap.
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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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