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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Water production records for March 3, 18, 25 and April 1 did not show that a level of 2 ppm and a pH level below 7.8 was reached within 30 minutes of starting the production process. The log listed times that production started on these dates, but no values of the free chlorine residual or pH were given. The first free chlorine and pH values recorded were not until 4 hours after the process began.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Food Service General-Chilled Water Lines
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Violation:
Most of the chilled water lines for the ice machines in the food service operations and in the housekeeping pantries 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.:
11
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Site:
Potable Water-Crew Reporting
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Violation:
A potwash employee had 2 or more diarrhea episodes on March 15th, 16th, & 17th and did not report to medical until 17 March at 1730. Time sheets indicated that this employee worked while symptomatic on these days. Also, a youth counselor at the kids center had 5 episodes of diarrhea beginning at noon on 11 April and did not report until 12 April at 0100. Time sheets indicated that this employee worked on 11 April from 1300 - 1600. It was noted that this employee was isolated only for 24 hours because according to medical staff she is not considered a food worker. When the inspector asked the medical staff if there is any food served at the kids center, the reply was no. However, later during the inspection of the kids center, food safety time control plans were observed for milk and cookies as well as a small food service outlet where light snacks were served to the older aged kids.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
13
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Site:
Provisions-Cheese Room
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Violation:
During active provisioning, the door to the cheese room was left open inactivating the condenser and fan. Temperatures of just provisioned cheese and creamy butter near the door was measured at 49F and 43F respectfully. A pallet of unattended cheese and other potentially hazardous milk products remained in the doorway to the room instead of being unloaded into the cold room. Staff stated that the cheese and creamy butter were being unloaded from the pallet at the door and had only been there for 30 minutes. Temperatures taken of the cheese on the pallet ranged from 44 - 49F and temperatures taken further back in the cooler away from the open door were below 41F. It wasn't until the inspector mentioned the concerns of leaving PHF items in danger zone temperatures did the crew close the door and move the pallet of cheese to another cold room until staff were available to properly unload the food items. Due to the amount of food in the doorway and no crew members actively removing the cheese off the pallet, it appeared that little priority was given to move the PHF into the cold holding room where proper temperatures could be maintained.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that:(5) Employees are observing foods as they are received to determine that they are delivered at the required temperatures and PHF are given priority to be unloaded first.
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Item No.:
16
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Site:
Dining Room-La Cuchina
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Violation:
There was a consumer advisory on the menu, but the last line of the advisory was covered by the holder for the menu and was not readable. This was noted during the last inspection.
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Recommendation:
Ensure the written consumer advisory is located in a visible location.
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Item No.:
16
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Site:
Galley-Versaille Cold Pantry
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Violation:
The undercounter refrigerator #3 was labeled for time control, but this unit was not on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
According to the staff, the bain maries were on time control, but these units were not indicated on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Market Cafe Port Line #5
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Violation:
The omelet station served eggs cooked to order, but there was no consumer advisory statement. There was a sign loosely taped to the sneeze shield stating eggs could be cooked to order.
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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. (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.
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Item No.:
16
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Site:
Buffet-Market Cafe Port Lines
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Violation:
The time control plans for the port lines were not posted at or near the outlet.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Room Service-Time Control Plan
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Violation:
The time control plan stated the operation was open 24 hours, but there were no specific set-up and discard times. According to the chef, time control was only used for breakfast in the morning.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-
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Violation:
The food warmers on time control in the crew galley were only identified on the staff mess time control plan.
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Recommendation:
Update the time control plans for the crew galley and the staff mess.
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Item No.:
16
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Site:
Galley-Bistro
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Violation:
The duck served undercooked was not identified with an asterisk on the menu. According to the executive chef, the duck is cooked to a maximum temperature of 160F. According to the chef responsible for this area, the duck could be cooked to order.
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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 (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:
Galley-Market Cafe
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Violation:
Upright refrigerators #1-4 were labeled for time control, but were not on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Cagneys
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Violation:
The time control plan stated the set-up time was 11:30 a.m. for embarkation in Miami, but at 12:30 p.m., there was no food set-up or on time control and according to the staff, the discard time was 1:30 p.m. Also, the time control plan indicated there was a portable trolley and portable soup kettles on time control, but these items were not in the food service area and were not used.
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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 or 57C (135F) or greater 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. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-The Grill
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Violation:
According to staff, eggs could be served cooked to order, but were not identified on the on the menu and there was no consumer advisory or identification that the eggs were cooked to order at the self-service buffet.
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Recommendation:
If an animal food such as eggs are served 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.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
None of the time control plans had a discard time. The time control plans stated the times when the food service operations were opened and closed. In parenthesis, the plans indicated the set-up time was the same as the opening time of the operation. Many of the operations were open for longer than four hours. Also, potentially hazardous food was prepared as a midnight snack for the Casino and placed on time control, but there was no time control plan for this food. The time control plan was combined for the Aqua Show Galley and the Main Galley, but it was not clear what equipment in which galley was on time control. Some of the units in these areas were labeled with the same number. Also, the plan stated that 'several pieces of equipment were on temperature control except the following units', but the plan did not state the units were on time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. 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 or 57C (135F) or greater 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:
Dining Room-La Cuchina
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Violation:
The eggs benedict on the Jazz Brunch menu were not identified with an asterisk.
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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 the following method: (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-Market Cafe Port Line #4
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Violation:
The time control plan was not posted at or near this outlet. Also, all the food was labeled with two different times, 10:00 and 12:00. There was no description of these two times on the label. The time control plan stated the food should be discarded every four hours or once the service period was over, or whichever was first. This service line was open for six hours according to the plan. According to the staff, food workers were trained to write the time the food was put out and the discard time on the labels, but this was not described on the time control plan.
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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 or 57C (135F) or greater 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. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Bar-Topsiders
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Violation:
The time control plan for the milk used at the cappuccino machine stated the set-up time was 8:00 a.m. during embarkation in Miami, but according to the staff, the milk was set-up at 7:30 a.m.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Blue Lagoon
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Violation:
The time control plan stated the operation was open for 24 hours, but did not indicate a set-up or discard time for the food on time control. The only other statement on the plan indicated that the food should be discarded every 4 hours or at the end of the service period, whichever is shorter.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Food Service General-Time Control Plans for Milk
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Violation:
All of the time control plans for the milk used at the cappuccino machines in the galley and other food areas did not indicate set-up or discard times for the milk on time control. Several containers of milk in the Aqua, Versailles, crew mess, officer mess, staff mess had containers of milk with a yellow label which indicated a four hour period, but this time period did not match the times listed on the time control plans. Milk was listed separately on all the plans as a time control unit and not as a food item. Also, there was no time control plan for the cream on time control at the three beverage stations in the Market Cafe. The cream was labeled with a discard time that did not match any times on the overall time control plan for the area.
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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 or 57C (135F) or greater 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. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Market Cafe Port Line #4
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Violation:
Approximately 10 bowls were not covered, inverted, or under the sneeze shield on the self-service line.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Galley-Walk-in Fridge Next to Line #2
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Violation:
There were four boxes of bulk milk dispensers stored partially under and adjacent to the evaporative condenser that was dripping water onto the boxes, the deck below, and the surrounding shelves. One of the cardboard boxes was soaked through with water in more than one area. There were several plastic and cardboard containers of milk on the shelving units to the right of the condenser that were also wet. The evaporative condenser looked damaged and was leaking water from several areas across the 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.:
19
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Site:
Provisions-Cheese Room
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Violation:
The paper packaging of a wheel of soft cheese was badly torn exposing most of the bottom side of the product. The open side of the cheese was being stored on top of boxes of other dairy products near the condenser 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.
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Item No.:
19
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Site:
Buffet-The Grill
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Violation:
There was no sneeze shield or protection for the dipper well that was less than one meter from where passengers stand to order.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Bar-Java Bar
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Violation:
There were two slotted fasteners at the coffee/water juncture at the counter mounted espresso machine.
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Recommendation:
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:
Room Service-Pizza Oven
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Violation:
Both of the stone shelves used in the pizza oven had large cracks down the center.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Aqua
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Violation:
All three oven compartment shelves were 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) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Aqua
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Violation:
There were slotted fasteners in the Charascaria grill.
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Recommendation:
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-Aqua
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Violation:
The food workers handling and cooking thin foods such as hamburgers and fish did not have tip sensitive thermometers. According to the staff, only the executive chef had the correct thermometer for these areas.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Room Service-Upright Fridge #2
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Violation:
The gasket around the door was loose, making it difficult to properly close the door.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Moderno and Blue Lagoon Warewashing
|
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Violation:
There was a heavy nontransparent residue over the final rinse pressure gauge and the pressure was not readable on the right conveyor rack type warewash machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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.:
22
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Site:
Galley-Port Warewashing
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Violation:
Staff were running the left conveyor warewash machine without most of the curtains in the machine. Staff had removed several of the curtains while the inspector tested the temperatures of the warewash machine and did not put the curtains back before using the machine again.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Cagney's Warewashing
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Violation:
There were several soiled trays that were stored in the clean landing area under the clean landing table of the single rack type warewash machine. There were clean dishes stored directly above the soiled trays.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Food Service General-Warewashing Data Plates
|
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Violation:
There was no conveyor speed or minimum transit time for any of the rack-type machines. This was noted on the previous inspection.
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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.:
28
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Site:
Galley-Moderno and Blue Lagoon Warewashing
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Violation:
Condensation from the deckhead dripped onto a rack of clean dishes that had just been washed by the rack conveyor machine. Also, the vent attached to the deckhead directly above the clean landing of the machine was covered with a thick, dirty residue.
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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.
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Item No.:
28
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Site:
Galley-Cagney's Warewashing
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Violation:
There were four large stacks of clean plates stored in a trolley that were not covered or inverted.
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Recommendation:
Store clean equipment covered or inverted.
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Item No.:
29
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Site:
Galley-Cagney's
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Violation:
The handwashing sink at the most left of the worker side of the front preparation counter was blocked with garbage cans.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Starboard Warewashing
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Violation:
There was a soiled fork in the handwashing sink at the soiled side of the conveyor warewash machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Bar-Topsiders
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Violation:
The soap dispenser for the handwashing sink in the middle of the back bar counter was broken. Another soap dispenser that was working properly was available near the handwashing sink.
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Recommendation:
Repair or remove the soap dispenser for the handwashing sink.
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Item No.:
33
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Site:
Galley-Blue Lagoon and Moderno
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Violation:
The deck tile grouting and the coving at the deck/bulkhead junctures were recessed throughout this area.
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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-Cagney's
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Violation:
There was loose and peeling sealant in the hood above the flat grill.
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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.
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Item No.:
33
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Site:
Galley-Blue Lagoon and Moderno
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Violation:
The threshold of fire screen door 08-5-071 was covered in a sticky residue, painted red using an unknown material, and had peeling sealant in a few areas. This door threshold was located between two bulkheads and was used to pass plates of food to the hot holding table in the adjacent bar. There was no food or equipment in this area during the inspection.
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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.:
33
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Site:
Galley-Sushi Bar
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Violation:
The white plastic glove rack attached to the bulkhead was corroded in several areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Buffet-Market Cafe Port Beverage Station
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Violation:
There was soft sealant used as coving at the deck/counter juncture.
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Recommendation:
Cove the deck/counter juncture with a hard or semi-hard material.
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Item No.:
33
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Site:
Food Service General-Waiter Stations
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Violation:
There was no coving or recessed coving at the passenger counter/deck junctures and most of the waiter stations at any of the food outlets in the Market Cafe or at the Grill. In some areas, soft sealant was used as coving.
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Recommendation:
Cove all bulkhead/deck, cabinet/deck (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).
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Item No.:
33
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Site:
Galley-Moderno and Blue Lagoon Warewashing
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Violation:
The vent attached to the deckhead directly above the clean landing of the rack conveyor machine was covered with a thick, dirty residue.
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Recommendation:
Ensure deckheads and attached equipment in warewashing areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There were broken deck tiles and missing or recessed deck grouting throughout much of this area.
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Recommendation:
Ensure decks 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-Ginza
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Violation:
There were seams between the deckhead and the evaporative condenser in the walk-in unit near the combination ovens. Also, there was a large yellow stain on the middle of the deck tiles in this walk-in refrigerator.
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Recommendation:
Seal the seams between the deckhead and the evaporative condenser in the walk-in refrigerator. 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-Aqua Extension Pantry
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Violation:
There was water dripping from the deckhead under the lights and vents attached to the deckhead and many other areas. The water was dripping onto the deck. No food or clean equipment was impacted.
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Recommendation:
Ensure 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 8 Moderno Locker 08-05-064
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Violation:
At least 10 racks of clean glasses were stored in this locker which had no deck coving and a deckhead that was not easily cleanable. There were also seams between some of the bulkhead and deckhead panels.
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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. Do not use carpet in these areas. 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).
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Item No.:
33
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Site:
Galley-Port Warewashing
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Violation:
Several of the vents above the conveyor machine were not attached properly and had loose or missing screws.
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Recommendation:
Ensure deckheads in warewashing areas are maintained in good repair.
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Item No.:
34
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Site:
Provisions-Meat Freezer
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Violation:
There was a steady water leak coming from the deckhead light nearest the door and dripping onto the deck. No food was impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity was less than 220 lux at the back preparation counter and at the handwashing sink next to the upright refrigerators.
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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:
Buffet-Crew Mess
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Violation:
The light intensity was less than 220 lux at the handwashing sink on the buffet line without upright refrigerators.
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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:
Buffet-Crew Mess
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment on the beverage station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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-Cagney's
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Violation:
The red protective coating on three out of four heat lamps was peeling in several areas.
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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.:
36
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Site:
Galley-Cagney's
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Violation:
The light intensity was less than 110 lux behind the counter-mounted combination oven.
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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-Blue Lagoon and Moderno
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Violation:
The light intensity was less than 110 lux behind the combination oven across from the Charascaria grill.
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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 8 Moderno Locker 08-05-064
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Violation:
There was less than 220 lux in this area where clean glasses and equipment were stored.
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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 utensil/equipment storage areas.
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Item No.:
37
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Site:
Galley-Port Warewashing
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Violation:
There was excess steam and condensation collecting on the soiled side of the conveyor warewash machine.
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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.:
37
|
|
Site:
Galley-Moderno and Blue Lagoon Warewashing
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Violation:
There was condensation on the deckhead inside the hood above the clean end of the rack conveyor dishwash machine. This was noted on the previous inspection. The condensation was dripping onto the clean landing and on the clean rack of dishes that had just been washed. The machine was shut down for repair.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
|
|
Site:
Galley-Warewashing
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Violation:
There was excess condensation collecting above the soiled end of both rack-type warewash machines. There was so much steam coming out of these units it was difficult to see the pots and pans at the soiled landing. This was noted on the previous inspection.
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Recommendation:
Ensure all warewashing areas have sufficient ventilation to keep them free of excessive heat, steam and condensation.
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Item No.:
37
|
|
Site:
Galley-Starboard Warewashing
|
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Violation:
There was excess condensation on the deckhead above the soiled side of the conveyor warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
|
Site:
Bar-Sushi
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Violation:
The metal conveyor belt between the passenger and bar service counters had not been used in at least several months. According to the staff, this equipment was not necessary to the operation.
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Recommendation:
Remove the conveyor belt and close the hole between the passenger and bar service counter.
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Item No.:
43
|
|
Site:
Ventilation-Fan Room AC-3-09 - Deck 9
|
|
Violation:
AC unit 3-09-06.1 had a heavy amount of sand-like granular sediment on the bottom of the filter and recovery wheel compartments.
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Recommendation:
Keep air handling units clean.
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