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Item No.:
*
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Site:
Recreational Water Facilities-Main Pool
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Violation:
This pool contained features which classified it as an interactive recreational water facility according to VSP definitions. For record keeping purposes the this pool must be identified as an interactive pool. The disinfectant levels and turnover rates were maintained in accordance with interactive pool requirements.
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Recommendation:
Update information to identify this as a interactive water facility.
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Item No.:
16
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Site:
Galley-Deck 4 - Port Coffee Station
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Violation:
In the bulk milk dispenser, the temperature of the half & half creamer was determined to be 50F and the temperature of the milk was 47F. These dairy products were discarded.
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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 the food (1) Has an initial temperature of 5C (41F) or less before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5 - Hot Section
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Violation:
In the walk-in cooler, a pan of tortilla with eggplant was labeled as prepared and cooled down on 5 February and had a discard date of 11 February. However, the eggplant was grilled and cooled down on 3 February, being the first ingredient of the final product. The final product should have been labeled with a discard date of 9 February. The pan of tortilla and eggplant was labeled accordingly with a discard date of 9 February after the finding.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Dining Room-Deck 4 - Main Dining Room
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Violation:
During breakfast service, a tray with pastries on the port waiter station counter had the handle of a serving utensil resting on some pastries potentially contaminating them. The tray was discarded.
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Recommendation:
Ensure food dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours;
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Item No.:
20
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Site:
Galley-Deck 4 - Port Coffee Station
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Violation:
The ambient temperature of the bulk milk dispenser was 55F. The milk and creamer bags had temperatures above 41F and were discarded.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines;.
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Item No.:
20
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Site:
Galley-Park Cafe
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Violation:
The cooking area inside the pizza oven had slotted fasteners around the light fixtures.
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Recommendation:
Ensure multiuse food-contact surfaces are use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 5 - Hot Section
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Violation:
The spout of the drinking fountain was heavily corroded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) finished to have a smooth, easily cleanable surface; and (3) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Bar-Latte-tudes
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Violation:
The power cables to both coffee grinders were draped on the back bar counter, making cleaning difficult. The previous inspection found the same deficiency but with the power cable to the blender.
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Recommendation:
Ensure nonfood-contact surfaces are and designed and constructed to allow easy cleaning.
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Item No.:
21
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Site:
Food Service General-Metallic Braided Water Lines
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Violation:
There were metallic braided lines supplying water to water fountains, combination ovens, handwashing stations, warewashing machines, ice machines, and counter-mounted equipment in the food areas. These metallic braided lines were very rough, difficult to clean, and subject to splash and soiling.
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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.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The wash and final rinse gauges of the in-use hood-type potwasher were not working.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
23
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Site:
Galley-Deck 5 - Potwash
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Violation:
The wash temperature of the in-use hood-type potwasher was 146-147F. The machine's data plate indicated a minimum wash temperature of 150F.
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Recommendation:
Maintain the temperature of the wash solution in manual warewashing equipment at not less than the temperature specified on the cleaning agent manufacturer?s label instructions.
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Item No.:
30
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Site:
Galley-Chops Grill
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Violation:
The soap in the handwashing stations of the show galley was heavily diluted. This was corrected.
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Recommendation:
Ensure 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.:
33
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Site:
Buffet-Windjammer
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Violation:
The deckheads above the self-service condiment stations were open to the plenum. The deckheads above the bosun stations were heavily soiled with dust.
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Recommendation:
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.:
37
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Site:
Preparation Room-
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Violation:
Water drops from the deckhead were dripping on the deck in front of the food preparation counter. No food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
42
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Site:
Children Area-Children's Handwashing Sink
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Violation:
The temperature of the water in the children's hand wash sink in the toddler play area was above 110F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
43
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Site:
Ventilation-Deck 10 - Unit AC210081
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Violation:
There was a build-up of black mold inside the air handler on the area above the condensate tray. Additionally, there was a buildup of a black particulate noted in the float area adjacent to the condensate tray.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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