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Item No.:
08
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Site:
Food Service General-Chilled Water Lines
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Violation:
The chilled water lines for the ice machines were not uniquely identified.
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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-Chart Recorders
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Violation:
Not all of the recreational water facilities were equipped with chart recorders or electronic data loggers with security features to monitor the pH and free residual halogen. Staff stated a plan was in place to complete the installation over the next year.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Whirlpool
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Violation:
Two of the small suction antientrapment drain covers and the large antientrapment drain cover were not ASME A112.19.8 compliant. A safety vacuum release system was installed. In addition, the large drain cover was loose on one side because a fastener was missing and one of the two small drain covers was mounted upside down. According to the staff, an inventory of drain covers would be completed and new compliant covers will be ordered as needed. This whirlpool was not open at the time of the inspection.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system. Ensure drain covers are completely and securely fastened and are mounted in the correct orientation.
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Item No.:
16
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Site:
Dining Room-Pinnacle Grill Menus
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Violation:
There was a consumer advisory statement at the bottom of the menus, but there was no asterisk beside all of the animal-derived menu items to clearly identify them as the foods which the advisory applied to.
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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 disclosure is made by one of the two following methods: (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.:
16
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Site:
Buffet-Crew Mess
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Violation:
The milk inside the bulk milk dispenser was measured at 44F using the inspector's thermometer. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
21
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Site:
Galley-Deck 3 Hot Line
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Violation:
There was a seam on the upper right side inside the drip tray housing for the flat grill above undercounter refrigerator 3.15A. There was a seam on the upper right and left sides inside the drip tray housing for the groove grill above undercounter refrigerator 3.19A.
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Recommendation:
Seal the seams inside the drip tray housings.
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Item No.:
21
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Site:
Buffet-Lido Aft Beverage Station
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Violation:
The counter top was severely cracked in the middle. Poorly installed soft sealant was used to fill the crack, making cleaning difficult.
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Recommendation:
Ensure 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.:
21
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Site:
Bar-Crow's Nest
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Violation:
The center island liquor storage glass shelves had numerous cracks and tape affixed, making cleaning difficult.
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Recommendation:
Replace the broken glass shelves.
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Item No.:
22
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Site:
Preparation Room-Out of Order Dishwash Machines
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Violation:
Numerous dishwash machines were out of order in the preparation rooms. This included the bakery hood-type dishwash machine, the lido preparation undercounter dishwash machine, the fish preparation undercounter dishwash machine, and the butcher undercounter dishwash machine. Due to these out of order dishwash machines, excess items were in the deck 2 main galley dirty storage area.
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Recommendation:
Repair the out of order equipment in a timely manner or replace with new equipment.
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Item No.:
22
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Site:
Food Service General-Rack-Type Dishwash Machines
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Violation:
The manufacturer's data plate on all of the rack conveyor dishwash machines indicated a speed in baskets per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
Five soiled plastic trays were stored on the top shelf of the clean storage rack.
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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.:
27
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Site:
Galley-Deck 3 Hot Line
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Violation:
The seam was soiled on the upper right side inside the drip tray housing for the groove grill above undercounter refrigerator 3.15A.
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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-Deck 3 Dishwash Area
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Violation:
Numerous stacks of clean plates on the clean storage table and plate trolley were not covered or inverted. A crew member inverted the top plate of each stack.
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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.:
28
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Site:
Preparation Room-
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Violation:
Clean metal trays were stacked together on the clean storage rack. These trays were still wet and were not able to fully air dry.
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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.:
29
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Site:
Galley-Deck 3 Crew Member Toilet Room
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Violation:
Next to dry store #28, the toilet room for use by galley personnel was locked. The dishwash area was in operation at the time of the inspection.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
33
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Site:
Preparation Room-Lido Preparation
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Violation:
Below the exit sign next to the handwash station, the lower portion of the vertical bulkhead strip was loose.
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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:
Provisions-Dry Store #20
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Violation:
To the left of the cigarette storage cabinet, the lower portion of the vertical bulkhead strip was damaged, creating gaps.
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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:
Galley-Deck 3 Outside Potwash Area
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Violation:
At the left elevator, the lower portion of the right corner vertical bulkhead strip was damaged, creating gaps.
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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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed at the ice machines, beverage stations, and combination ovens.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The light intensity was below 220 lux at the water dispensing machine.
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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:
Pantry-Housekeeping Pantries
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Violation:
The light intensity was below 110 lux behind and around the ice machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Lido Port Ice Cream
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Violation:
Fluorescent lights inside the dessert display adjacent to the ice cream dipper well were not shielded, coated, or shatter-resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
43
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Site:
Ventilation-Air Handling Units
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Violation:
Technical water was used for cleaning the air handling units. According to the staff, potable water lines will be installed during the December 2012 dry dock.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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