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Item No.:
08
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Site:
Preparation Room-Salad Washer
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Violation:
The vent of the backflow prevention device was heavily corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Maintenance Records
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Violation:
The staff described their cleaning and disinfection procedures for the cartridge filters and the filter housings, but only the filter replacement and filter cleaning and disinfection were actually written in the Bubba filter and suction strainer sanitation log. Additionally, the staff described the cleaning and disinfection of the hair and lint strainers and the housings for same, but the log only listed the cleaning and disinfection of the strainer and there was no entry for the cleaning and disinfection of the strainer housing for any of the pools or whirlpool spas.
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Recommendation:
The log should be changed to include entry of the hair and lint strainer housings and the cartridge filter housing cleaning and disinfection.
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Item No.:
16
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Site:
Galley-Tamarind Restaurant
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Violation:
There were several loose containers of potentially hazardous foods (dim sum, batter, and crab rolls) for mise en place on time control that did not have discard labels. The time contol plan stated to only label containers of potentially hazardous food on time control if the service was greater than four hours.
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Recommendation:
Provide 4 hour discard labels on food containers which are set on counters and other places which are not hot or cold units, even when the period of service is less than 4 hours. VSP Clarifications document
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
In the lido aft beverage station, the consumer advisory statements for the fried eggs and the boiled eggs cooked to order did not state that these items were cooked to order. Also, in the starboard lido benedict station, there was no consumer advisory sign or statement for the cold smoked salmon on the Scottish Benedict. The consumer advisory sign only indicated a caution for the undercooked poached egg in this dish. In this same area, there were three containers of scrambled eggs, beef, and chicken that were fully cooked with a consumer advisory sign for each container. Finally, at the Terrace Grill, there were hamburgers and cheese burgers that were cooked to order, but this was not stated on the consumer advisory sign.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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. Risk signs should not be placed on foods which are fully cooked.
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Item No.:
19
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Site:
Buffet-Bistro Starboard Fruit Display
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Violation:
The food contact surface of one of the serving utensils was not completely protected by the sneeze guard on the self-service buffet line.
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Recommendation:
Ensure all serving utensils are fully protected by shielding.
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Item No.:
19
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Site:
Dining Room-Tamarind Restaurant
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Violation:
There were uncovered food items (sauces and water carafes) at waiter stations #1 and #2. These items were pre-staged two hours before service and stored at the waiter stations.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Main Galley Deck 2 Pastry Freezer # 25
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Violation:
A tray of spongecake was uncovered on the top level of the walk-in freezer shelving units. Another tray of spongecake was partially covered on the top shelf of the same unit.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Starboard Bulk Milk Dispenser
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Violation:
The dispensing tube of the in-use bulk milk dispenser was greater than one inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
26
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Site:
Buffet-Forward Coffee Station
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Violation:
There was a small amount of old food residue in the right upper corner and along the seam of the food-splash zone of the previously cleaned juice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Buffet-Lido Aft Beverage Station
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Violation:
There was a small amount of old brown food residue in the seams of the food-splash panel in the previously cleaned juice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Buffet-Forward Coffee Station
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Violation:
The outside panel protecting the dispensing nozzles of the previously cleaned juice machine was covered with a sticky residue that had pieces of lint on the surface.
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Recommendation:
Ensure 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-Main Galley Deck 3 Room Service Pantry
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Violation:
The counter under the Silver King portable cold top unit was soiled with food residue.
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Recommendation:
Ensure 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-Warewashing
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Violation:
A worker was observed carrying a tray with two stacks of clean bowls that were not covered or inverted to the dining room area. The worker was corrected by the manager and the bowls were inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
31
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Site:
Other-Food Lift #6 Deck 9 Lido
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Violation:
There was a small ball of cockroach gel bait at the back left corner of the deckhead/bulkhead juncture that was not covered or protected and located so that it could fall in food transported in this lift. No food was stored in this lift during the inspection.
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Recommendation:
Ensure poisonous or toxic materials are applied so that: (1) A hazard to employees or other persons is not constituted, and (2) Contamination including toxic residues resulting from drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented.
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Item No.:
31
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Site:
Galley-Forward Pantry
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Violation:
There were a few small balls of cockroach gel bait at the upper deckhead/bulkhead junctures, especially between bulkhead seams and above wrapped containers and packages of bread and pasta and boxes of cereal. No bait was seen on any food items during the inspection.
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Recommendation:
Ensure poisonous or toxic materials are applied so that: (1) A hazard to employees or other persons is not constituted, and (2) Contamination including toxic residues resulting from drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented.
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Item No.:
33
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Site:
Dining Room-Pinnacle Restaurant
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Violation:
The waiter station was not in service and the area was previously cleaned. There was visible food debris on the carpeted deck and there was no coving at the deck/bulkhead juncture. Heavy dust accumulation was observed on the back bulkhead which was constructed of a material which was difficult to clean. Food items and equipment were stored in the water station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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.:
33
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Site:
Galley-Main Galley Deck 2 Pastry Freezer # 25
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Violation:
There was excessive condensation from the deckhead dripping onto shelving and on the deck throughout the walk-in freezer. There was pooled water on the deck below the evaporative condenser.
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Recommendation:
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.:
33
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Site:
Dining Room-Tamarind Restaurant
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Violation:
The deck 11 general supply locker by waiter station #2 did not having coving at bulkhead deck juncture and there was a long vertical gap in the deckhead where food service items were stored. These items include: 8 bread baskets, 4 trays, 20-25 soy sauce lids, over 25 spoons, over 25 unwrapped chopsticks, two boxes of opened toothpicks, and one open box of straws. The light intentsity could not be raised to 220 lux.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Additionally, close the open sections of the deckhead.
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Item No.:
36
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Site:
Dining Room-Tamarind Restaurant
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Violation:
The deck 11 general supply locker by waiter station #2 did not having coving at bulhead deck juncture and there was a long vertical gap in the deckhead where food service items were stored. These items include: 8 bread baskets, 4 trays, 20-25 soy sauce lids, over 25 spoons, over 25 unwrapped chopsticks, two boxes of opened toothpicks, and one open box of straws. The light intentsity could not be raised to 220 lux.
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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.:
36
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Site:
Dining Room-Tamarind Restaurant
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Violation:
The lighting levels at waiter stations #1 and #2 were below 220 lux at maximum adjustment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Main Galley Deck 2 Pastry Freezer # 25
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Violation:
There was excessive condensation from the deckhead dripping onto shelving and on the deck throughout the walk-in freezer. There was pooled water on the deck below the evaporative condenser.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Provisions-Deck A Liquor Room
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Violation:
There were a few boxes of facial spray stored in the same cabinet as several boxes of liquor, but the spray was on a different shelf. The ingredients of the facial spray were made of water and no other chemicals were indicated. According to staff, the facial spray would be sold to guests and was not used or needed in the food service operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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