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Item No.:
*
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Site:
DO NOT USE (whirlpool/spa)-Pool/Spa Test Kit
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Violation:
Staff were using a high range test on pool and whirlpool spas for the halogen residual calibration and manual testing. Their test kit instructions require a 5 ml sample volume and one 25 ml powder pillow, but the staff used 10 ml and one 10ml powder pillow. Staff used glass sample vials when the instruction appeared to use plastic sample vials. Some of these aspects were not clear even in the manufacturer's instruction manual.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Tank Painting
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Violation:
Potable water tank 17 port was fully painted and the record did not detail the times or temperatures for the drying or curing. There was no statement that the paint was applied, dried, or cured according to the manufacturer's instructions.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-Solarium Whirlpool Spa
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Violation:
There were two people inside the whirlpool when manual testing began. The ship tests revealed 4.6 ppm (mg/L) free chlorine residual on their first test using program 12 (ultra high range) on their test kit. The inspector's test revealed a free chlorine residual of only 1.90 ppm, followed by a second test of 1.94 ppm. The ship staff changed the setting of their test kit to low range and measured free chlorine concentrations of 1.94 and 1.91 ppm. There were two people using the whirlpool at the time, so it was closed immediately and the halogen residual adjusted.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
16
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Site:
Bar-Lattetudes
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Violation:
The written procedures for the time control plan of potentially hazardous food items (discard at 11:00 AM, 3:00 PM, and 7:00 PM) did not match the hand written labels on the bottom of the milk, half and half, and skim milk carafes (1400-1800). Even though the amount of time allotted until the food items needed to be discarded was correct, the time control plan did not descibe the use of discard lables.
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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.:
19
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Site:
Galley-Deck 4 - Pantry
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Violation:
Inside a closed trolley, there was a padlock and keys stored on a shelf with pastry shells and spices. There was also a binder stored with doilies that could be used in contact with food.
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Recommendation:
Ensure that food is protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Center Deli/Bread Station
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Violation:
There were two portable sneeze guards used for containers of bread out for service. Due to the size of the sneeze guards, they were placed away from the edge of the counter this caused the containers in the front to be unprotected. The bread containers were raised on metal ring supports to protect these items.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Pantry-Pool Bar Walk-in Cooler
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Violation:
A beer keg was placed directly on the deck surface of the walk-in cooler.
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Recommendation:
Ensure that food is protected from contamination by storing the food at least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Pantry-Pool Bar Pantry
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Violation:
The ice crusher was missing several pieces of the stainless steel support grid. The bar manager stated that this piece of equipment had not been in use for at least one year.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Remove unused equipment.
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Item No.:
20
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Site:
Pantry-Schooner Bar
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Violation:
The ice crusher was missing several pieces of the stainless steel support grid. The bar manager stated that this piece of equipment had not been in use for an unknown amount of time.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Remove unused equipment.
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Item No.:
20
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Site:
Galley-Deck 4 - Pastry
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Violation:
Two of the cutting board surface sections had deep grooves and needed to be resurfaced.
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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-Deck 4 - Soup Station
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Violation:
The right end panel was not secured, leaving a gap along the lower section of the panel. The top fastener was also missing. This was behind the tilting kettles by the combination oven.
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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. Ensure that non-food contact equipment is maintained in good repair and proper adjustment including maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Dishwash
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Violation:
Many of the black plastic coated buffet serving containers were damaged at the outside corners. The plastic material was either missing or peeling away from the metal under surface. This made it difficult to properly clean the containers.
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Recommendation:
Ensure that 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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that non-food contact equipment is maintained in good repair including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Dining Room-Deck 4 - Service Station #2
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Violation:
At the left end of the dirty area near the counter corner, there was exposed particle board on the doors to the lower cabinets.
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Recommendation:
Ensure that 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:
Galley-Deck 5 - Hot Galley
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Violation:
In the technical compartment of each of the bain marie units, the back left support panel was not flush with the side of the compartment. This resulted in a seam on the two left compartments and a gap in the two right compartments.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
At the flat grill to the left of the salamander, there was a seam and loose sealant around the grease chute inside the drip pan housing.
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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. Ensure that non-food contact equipment is maintained in good repair and proper adjustment including maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Pantry-Schooner Bar
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Violation:
Duct tape was used to tape the soda lines together underneath the first speed rail. The duct tape was coming apart and was not an easily cleanable surface.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a nonabsorbent and smooth material.
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Item No.:
24
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Site:
Bar-Schooner Bar
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Violation:
The chlorine concentration in the sanitizing solution bucket was measured at less than 50 ppm. This was immediately corrected by staff by increasing the chlorine concentration to approximately 100 ppm.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 4 - Pantry
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Violation:
There was a wiping cloth in a bucket of sanitizing solution. The solution was measured at approximately 50 ppm, but it was very dirty. The bucket was removed and refilled with a fresh sanitizing solution.
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Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The drinking fountain faucet was soiled around where the water exits the fountain faucet.
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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.:
27
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The juncture of the drinking fountain faucet and the body of the drinking fountain was soiled with a black material.
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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-Portofino's
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Violation:
Below the left two char grill surface panels, there was a brown liquid dripping from the heating/technical units.
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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:
Buffet-Port Beverage Station
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Violation:
In the technical compartment below the ice bin, the two ribbed pipes were soiled with a brown and black material. There was also a foul odor from this 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.:
28
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Site:
Pantry-Pool Bar Dry Storage Room
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Violation:
Toothpicks used for food contact were stored in the dry storage room among several non-food items. Single-service items such as toothpicks should be stored away from non-food contact items in order to be protected from potential contamination.
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Recommendation:
Ensure that single-service and single-use articles are stored: (1) In a clean, dry location; and (2) Where they are not exposed to splash, dust, or other contamination
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Item No.:
28
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Site:
Bar-Schooner Bar
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Violation:
Receipts and miscellaneous papers were stored in between the register and clean dish storage. A few receipts were positioned against the clean glasses.
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Recommendation:
Ensure that cleaned equipment and utensils are stored: (1) In a clean, dry location; and (2) Where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Bar-Solarium Bar
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Violation:
The soap dispenser at the handwashing sink did not have any soap. This was corrected during the inspection.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Deck 5 - Bakery
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Violation:
The handwash station near the bread slicer had no 'wash hands often' sign.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Officer Mess
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Violation:
At the bulkhead/hood juncture above the bain marie, there was a seam above and below the new horizontal profile strip.
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Recommendation:
Ensure that bulkheads, and deckheads in food service areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
At the entrance, there were four pipes at the deck that were used to install a protective bar during provisioning. When the protective bar was not installed, the pipes were open at the top and not easy to clean. There was some debris inside the pipes.
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Recommendation:
Install a cap on the top of each pipe to facilitate cleaning and prevent accumulation of debris inside the pipes.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
At the soiled dish pass-through, there was a loose vertical profile strip to the right of the detergent dispenser.
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Recommendation:
Ensure that bulkheads in warewashing areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
At the handwash station near the entrance, there was a gap around the drain line into the bulkhead.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Bar-Latte-tudes
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Violation:
There was no coving at the right entrance of the bar where the deck tile meets the tile baseboard.
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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-Solarium Bar
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Violation:
There was no coving where the deck tile joined the base of the counter on the left most entrance of the bar.
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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). Ensure that the coving wraps around the corner until the juncture meets the stainless steel cabinet.
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Item No.:
33
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Site:
Bar-Schooner Bar
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Violation:
A difficult to clean surface canvas material was used to cover the deckhead over the bar. This canvas should be replaced by an easily cleanable surface by 2012 or points will be deducted for future violations.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces. Ensure that equipment attached to the deckheads is easily cleanable.
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Item No.:
33
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Site:
Other-Concierge Lounge
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Violation:
The deck/counter juncture was not coved.
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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.:
34
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Site:
Galley-Deck 4 - Pantry
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Violation:
There was a leak at the faucet of the utility sink located next to the handwash station.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
There was a leak below the handwash station near the meat saw.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Deck 4 - Service Station #2
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Violation:
There was less than 220 lux of light at the counter surface to the right of the stairs to the dining room. The under-cabinet light was out.
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Recommendation:
Ensure that 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.
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Item No.:
37
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Site:
Preparation Room-Fish Preparation
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Violation:
There was a small square panel in the deckhead near the speaker. There was water dripping from the deckhead onto the deck and the water was thought to be condensate. No food or food preparation counters were impacted.
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Recommendation:
Ensure that all food preparation rooms have sufficient ventilation to keep them free of excessive condensation.
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Item No.:
41
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Site:
Children Area-Aquanauts Section
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Violation:
The interior lower surfaces of the clean toy storage drawers were soiled and full with cleaned toys. Additionally, several of the previously cleaned, small block toys (Connects) were fit together in the clean drawer, indicating they were not completely separated prior to washing.
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Recommendation:
Ensure that toys used in the child-activity center are maintained in a clean condition. Separate toy pieces completely prior to washing and maintain the toy storage drawer in a clean condition.
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