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Item No.:
10
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Site:
Recreational Water Facilities-Pool and Spa Logs
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Violation:
The recorded manual test halogenation concentrations for all the pools and whirlpool spas were not accurately recorded in the log. In each case the value written was exactly 1.0 or 2.0 for the swimming pool chlorine residuals and 4.0 or 6.0 in the whirlpool spa bromine concentrations.
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Recommendation:
Ensure that the pool and whirlpool halogen values are recorded accurately in the logs.
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Item No.:
11
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Site:
Medical-Electronic Database
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Violation:
A cabin steward had onset of signs and symptoms of Acute Gastrointestinal (AGE) illness on 4 June 2011 at 1200. The steward reported to medical on 4 June 2011. According to the electronic database, the steward was isolated starting on 4 June 2011. Notations in the steward's chart stated the steward had signs and symptoms on 7 June 2011 and also reported to work on 7 June 2011. The final notation in the steward's record show a release date to work on 8 June 2011.
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Recommendation:
Ensure the electronic database and time management system corresponds with the actual release date from medical, or provide other documentation on the time management system to show the worker was off on medical leave.
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Item No.:
11
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Site:
Medical-Electronic Database
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Violation:
A bartender had signs and symptoms of Acute Gastrointestinal (AGE) illness on 17 June 2011. The bartender reported to medical on 17 June 2011 at 1219. The notations in the electronic database show that the bartender returned to work on 19 May 2011; however, the final isolation date was 22 May 2011 at 1219. According to the Fun Time records, the bartender was isolated effective 18 May 2011 at 1206.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours. Ensure the electronic database and time management system corresponds with the actual release date from medical, or provide other documentation on the time management system to show the worker was off on medical leave.
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Item No.:
11
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Site:
Medical-Electronic Database
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Violation:
An assistant lido cook had onset of Acute Gastrointestinal (AGE) illness on 18 May at 0900. The cook reported to medical on 18 May 2011 at 1855. According to the Fun Time records, the cook had reported to work, but notations in the same record indicated the cook was on medical leave, but it was not clear if the cook worked a partial shift.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours. Ensure the electronic database and time management system corresponds with the actual release date from medical, or provide other documentation on the time management system to show the worker was off on medical leave.
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Item No.:
11
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Site:
Medical-
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Violation:
On 30 April 2011, an Entertainer had onset of signs and symptoms of Acute Gastrointestinal (AGE) illness. The entertainer reported to medical on 2 May 2011. According to the electronic record, the employee was released from isolation on 3 May 2011 at 0814. According to the Fun Time Report, the entertainer had work hours reported, but no notations indicated the entertainer was medically isolated.
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Recommendation:
Ensure that symptomatic non-food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
16
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Site:
Galley-Aft Galley
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Violation:
A cook was observed moving pieces of chicken breast being cooked on the grill to a hotel pan. The inspector asked a chef supervisor where this pan was to go next and was advised it would have sauce added and be put on the serving line. An internal temperature was taken of the 4 pieces of chicken in this pan and only one was above the minimum cook temperature of 165 °F, while the others were between 120 and 138 °F. The pieces were returned to the grill to finish cooking. A second chef supervisor advised this chicken was to be covered in sauce and placed in the oven to finish cooking. The oven in question was evaluated and the no other pans of chicken breast were inside and another cook was questioned about the placement of the chicken in the oven, but stated that it is covered in sauce and placed on the serving line, with no further oven cooking step.
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Recommendation:
Ensure that raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (3) 74°C (165°F) or above for 15 seconds for poultry, wild game animals not specified in (2), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites.
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Item No.:
16
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Site:
Galley-Center Galley
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Violation:
Four hotel pans filled with meat sauce for pasta were found inside the Combitherm oven and the oven was off. A food temperature was taken in all four pans and the range was from 77-80 °F. The pans had 7 day discard dates on them and staff stated the sauce was to be added to the pasta and re-heated as each batch of pasta was finished cooking. The start time of the meat sauce in the oven was within 4 hours, but the oven was not on time control according to staff.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Forward/Center Line
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Violation:
This buffet line was approximately 10-15 meters long and no staff were monitoring the area for several minutes during full passenger use of the line.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Food Service General-Green Trays
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Violation:
Numerous food items such as baked pastries were stored directly on cracked tray surfaces.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Captain's Mess
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Violation:
A light-type fly trap was located above the service counter.
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Recommendation:
Ensure that the insect devices are not located over food storage, preparation, and service areas and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food.
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Item No.:
20
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Site:
Food Service General-Green Trays
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Violation:
Numerous green trays used as food contact surfaces had cracks and other features that were not easily cleanable.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Preparation Room-Deck 0
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Violation:
Gouges and excessive wear to pusher/press plate made cleaning difficult. In addition, the interior surface of the slicer had numerous gouges that made cleaning difficult.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Buffet-Crew Mess
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Violation:
Plastic was peeling from the food guards, which made cleaning difficult.
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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-Salad Appetizer Station
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Violation:
Numerous cracks were observed along the bottom and sides of a previously cleaned plate trolley.
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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-Warewash (Renior)
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Violation:
Four plate trolleys had cracks and rough surfaces that were not easily cleanable.
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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:
Other-Steakhouse Grill
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Violation:
The housing around the two grease pans for the Ember Glo grill had large gaps around the entry and in the rear section of the housing where proper cleaning was difficult.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was an excessive amount of soiled dishware filling all soiled landing counters, extra tables, and trolleys rolled in to the soiled side of the operation. Wait staff were observed standing in a line with soiled dishware in hand and on trays waiting for a place to leave the items. Staff stated that some of the soiled items were from the morning breakfast service, and that many of the cups were not cleaned due to a failure of the glasswashing machine last night.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The glasswash machine was in disrepair and had been in this condition since last night.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Three of 7 upper spray arm nozzles for the auxiliary rinse of the in-use conveyor dishwashing machine were fully clogged during operation. Additionally, there was a heavy water leak from a position near the gap where the side door upper locking pin inserts inside the machine. Finally, the wash water gauge registered 141-151 °F, but a wash tank temperature taken manually was 172 °F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Warewash (Renior)
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Violation:
Numerous trolleys of soiled dishes were observed immediately adjacent to the out-of-service warewash machine. Several baskets of soiled plates were observed stacked directly on the deck and immediately below the pulper.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Bar-Lobby
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Violation:
The sanitizer solution did not have any measurable level of sanitizer.
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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.:
26
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Site:
Other-Lido Grill Pantry
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Violation:
The in-use ice machine had an accumulation of a black debris inside the water bath for the right side cuber panel.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
Small food particles soiled previously cleaned plates and plate covers inside a plate trolley.
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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.:
26
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Site:
Pantry-Deck 6 Forward
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Violation:
The in-use ice machine had an accumulation of a black debris in the water bath below the left and right cuber panels.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Food Service General-Green Trays
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Violation:
Numerous green trays used for food contact surfaces had light accumulation of soil, especially in the cracks.
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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.:
26
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Site:
Galley-Renoir (Hot Galley Center)
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Violation:
Grease and small food particles soiled the two previously cleaned grooved griddles.
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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.:
26
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Site:
Preparation Room-Deck 0
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Violation:
Small food particles soiled the previously cleaned circular cutting blades of the slicer. In addition, small food particles soiled the interior of the previously cleaned slicer.
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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.:
26
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Site:
Galley-Port Side - Ice Machine
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Violation:
Small food particles and a human hair soiled the food contact surface of the ice machine door interior.
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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.:
26
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Site:
Galley-Salad Appetizer Station
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Violation:
Food debris and fibers from a cleaning pad soiled the mixer guard.
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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-Renoir (Hot Galley Center)
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Violation:
Grease deposits and food residue soiled the front and sides of the grooved griddles, especially behind the removable drip pan housing.
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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-Renoir (Hot Galley Center)
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Violation:
Grease deposits soiled the drain lines of the previously cleaned deep fat fryers.
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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-Renoir (Hot Galley Center)
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Violation:
White deposits, grease and small food particles soiled the underside of the stainless steel shelf mounted above the baines marie.
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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-Salad Appetizer Station
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Violation:
Food particles, grease and other residue soiled the previously cleaned plate trolley.
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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-Crew Mess
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Violation:
A sticky residue soiled the glass and protective plastic covering of the food guards.
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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-Room Service
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Violation:
Grease and small food particles soiled the shelf and backsplash immediately above the refrigerated condiment basin.
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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:
Galley-Salad Appetizer Station
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Violation:
Previously cleaned plates were stored in the previously cleaned plate trolley that was soiled.
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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.:
34
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Site:
Other-Lido Grill Pantry
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Violation:
A continual water leak from the deckhead access hatch in front of the walk-in refrigerator #52 was observed.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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