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Item No.:
08
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Site:
Pantry-Bon Voyage
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Violation:
The chilled water lines to the ice machine were not labeled as non-potable.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Quiet Cove Pool
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Violation:
The flotation device did not have a rope attached. This was corrected.
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Recommendation:
Provide an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
16
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Site:
Dining Room-Remy - Menus
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Violation:
The dinner menu for Remy's had asterisks at animal derived foods that could be served raw or undercooked and a consumer advisory statement at the bottom of the menu, however, there was no asterisk at the consumer advisory statement needed to disclose the meaning of the asterisk. The ship began to print new menus during the inspection.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Preparation Room-
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Violation:
There was no cooling log documentation for a large bin of cut cabbage stored with the lid on in the walk-in cooler. The cabbage was stored in a deep plastic bin holding approximately 15 inches of cut cabbage. Temperatures taken by the inspector were below 41F.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Galley-Royal Palace
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Violation:
Small counter-top combination steam ovens #17862 and #17863 had frayed and difficult to clean thermistor sensor cables in the interior cooking compartment. Both of these units were remove from service while the inspection team was still in the area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) 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.:
21
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Site:
Buffet-Starboard Dry Storage Locker
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Violation:
Different types of dishware and food service utensils for the buffet were stored on galvanized metal shelving. Some of the metal shelves were painted and the paint was chipping and peeling off in many locations.
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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.:
26
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Site:
Bar-Cove Cafe
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Violation:
Mold growth was observed on the soda gun nozzle where the removable plastic cap attached. Mold was also observed on the inner side of the plastic removable nozzle cap. This was cleaned before the inspector left the area.
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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.:
28
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Site:
Buffet-Starboard Dry Storage Locker
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Violation:
Different types of dishware and food service utensils for the buffet were stored on galvanized metal shelving. Some of the metal shelves were painted and the paint was chipping and peeling off in many locations.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
36
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Site:
Buffet-Starboard Waiter Station #3
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Violation:
The deckhead light above the handwash station was burnt out resulting in less than the required 220 lux of light.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Under the Youth Activities section, it was indicated that some surfaces would be disinfected with 1000 ppm chlorine and allowed to air dry. However, there was no contact time for the chlorine.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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