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Item No.:
19
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Site:
Buffet-Oceanview Cafe' Port - Fruit/Yogurt Section
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Violation:
A long spoon was set in a long glass bowl of cut cantaloupe melon and most of the surface of the spoon handle was in contact with the melon. It was noted that all the long spoons were shorter than the length of the glass dishes which contained the various fresh fruit and melon.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and 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 or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (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; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Oceanview Cafe' Port - Pastry Section
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Violation:
Eight different wicker style baskets displayed a variety of breads, muffins, danish and pastry items, but only three of those had fully covered napkin liners inside the baskets. The other five baskets were only lined with one napkin, which only covered one half of the wicker basket and bread, muffins, and danish in those made contact with the side surfaces.
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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:
Buffet-Oceanview Cafe' - Center Moon Line
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Violation:
There were five wicker type baskets with napkins covering only half the interior surfaces. The various breads inside were touching the exposed surfaces which were not intended for direct food contact.
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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:
Buffet-Oceanview Cafe' Port - Fruit/Yogurt Section
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Violation:
Eight different wicker style baskets displayed a variety of breads, muffins, danish and pastry items, but only three of those had fully covered napkin liners inside the baskets. The other five baskets were only lined with one napkin, which only covered one half of the wicker basket and bread, muffins, and danish in those made contact with the side surfaces.
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Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
20
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Site:
Buffet-Oceanview Cafe' Port - Fruit/Yogurt Section
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Violation:
There were five wicker type baskets with napkins covering only half the interior surfaces. The various breads inside were touching the exposed surfaces which were not intended for direct food contact.
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Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
22
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Site:
Galley-Oceanview Cafe' - Potwash
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Violation:
The hot water sanitizing sink had a water temperature of 169-170 F and there were several pots inside at the time of inspection. The manual temperature check was made by the inspector and a chef, but in addition, the worker at the sanitizing sink checked with his thermometer and it registered 177 F. Staff provided a calibrated thermometer for the worker to use while his was re-calibrated and the water temperature was adjusted to 174 F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Pantry-Al Bacio
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Violation:
The front, right, bottom corner of the ice crusher pan housing was slightly soiled with a pink material. The pan housing was wet.
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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:
Pantry-Al Bacio
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Violation:
An inverted hotel pan was stored in the ice crusher pan housing and both the pan and the housing were wet. The crusher was unplugged and staff stated that it had been used earlier.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Buffet-Oceanview Cafe' - Line #1 and #4 Starboard Omelet Station
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Violation:
The omelet preparation station port side at the aft end of the counter was 35 feet away from the handwash station in the galley. The same station on the starboard side line 4 was 44 feet away from the handwash station in the galley. The carving station on line 4 starboard side was 29 feet away from the handwash station in the galley.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
29
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Site:
Room Service-Deck 8 Room Service Pantry - Dishwash
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Violation:
The handwash station could not be adjusted by the user and the water temperature was 136 F/60C when the inspector attempted to wash his hands. Plumbing staff came to the area and adjusted the water temperature at the sink.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Main Galley - Port/Aft Dishwash
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Violation:
There was no activity in the area at the time of the inspection, but there was a constant water drip from the corner of the deckhead beside the light fixture directly beside the conveyor glasswash machine final rinse door. There was water pooled on the deck below the drip.
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Recommendation:
Ensure water does not drip from the deckhead and pool on the deck.
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Item No.:
33
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Site:
Galley-Oceanview Cafe' - Hot Galley
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Violation:
There were cracked tile and recessed tile grout at all the deck sinks in the hot galley.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Oceanview Cafe' - Port Side Coffee Station/Beverage Counter
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Violation:
There was heavy dust debris at the gaps between the deckhead panels, and accumulated dust debris at the slot vent where the lower and upper deckhead sections joined along the entire line of beverage equipment from coffee to juice.
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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.:
37
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Site:
Galley-Oceanview Cafe' - Galley Dishwash and Potwash
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Violation:
Both the dishwash and potwash areas were in full operation and the staff working on the forward end of the dishwash and those in the pot wash were perspiring from the hot and humid conditions. The engineering team adjusted the supply air ventilation to the area during the inspection.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Buffet-Oceanview Cafe' - Port Side Coffee Station
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Violation:
There was one live fruit fly on the deckhead directly above the clean coffee cups.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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