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Item No.:
06
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Site:
Potable Water-Secondary Test Kit
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Violation:
The inspector asked staff to use their secondary standards kit to verify calibration of their pool test kit. The secondary test kit brought to the inspector had an expiration date of 10 December 2017. The kit was discarded and another kit was brought to the inspector, which had an expiration date of 10 March 2022.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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Site:
Potable Water-Forward and Aft Evaporator Unit
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Violation:
The distillate water striping had just two blue lines with the pipe color in between. However, the potable water line was labeled with one blue stripe, and in some cases two blue stripes with the pipe color in between as well. The inspector explained that the distillate water line needed to be re-striped blue/grey/blue, so as to distinguish itself from the potable water labeling.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Forward Evaporator Unit
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Violation:
The air gap for the reduced pressure assembly device was insufficient. The vent opening diameter was 1.5 inches, however the air gap to the drain was only 1 inch. The air gap should be twice the diameter making the distance 3.0 inches. This was corrected during the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Laundry Room
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Violation:
The air gap for the reduced pressure assembly was insufficient. The vent opening diameter was 1.5 inches, however the air gap to the drain was 1 inch. The air gap should be twice the diameter making the distance 3.0 inches. This was corrected during the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
19
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Site:
Buffet-Pastry Line 2
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Violation:
Three lemon pies out for service were not pre-sliced, but each pie had a set of tongs as serving utensils. These serving utensils were not effective dispensing tools for the food product. The tongs were removed to be replaced with proper utensils.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Buffet-Line 2
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Violation:
A tray containing hamburger buns was out for service but was not completely situated beneath the sneeze guard. This exposed them to potential contamination. This was corrected.
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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. 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:
Galley-Deck 4 - Soup Station
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Violation:
The paint on the rotating arm of the deck mounted stand mixer was chipped which created a difficult-to-clean area. The area was soiled with brown debris. This was corrected during the inspection.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
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Site:
Galley-Deck 3 - Portside Hot Galley
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Violation:
Two screws were missing from the profile strip under the grease chute. This created difficult to clean openings but the area was maintained clean. The screws were replaced during the inspection.
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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:
Buffet-Line 1
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Violation:
A coupling held at least two pieces of unvarnished wood against the evaporator in order to maintain pressure in the technical space. Crew stated they would be replaced with different material.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Portside - Main Coffee Station
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Violation:
There was a gap measuring approximately 1 inch around the bundle of hose and pipes which passed through the bulkhead. This made the area difficult to clean. Staff responded right away to apply sealant and enclose the gap.
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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:
Other-Bridge - Refrigeration Unit
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Violation:
The undercounter refrigerator unit on the bridge was fixed into the surrounding cabinet. There was an inch gap on top and an 1.5 inch gap on the bottom, making both the top and bottom surfaces difficult to clean.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead. 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.:
22
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Site:
Bar-Mingles Lounge Pantry
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Violation:
The undercounter warewash machine was last used the previous night and was cleaned during the morning of the inspection; however, four upper wash nozzles were soiled with debris. The wash arm was removed for cleaning.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 - Starboard Dishwash
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Violation:
The far right final rinse nozzle of the rack-type conveyor warewash machine was partially blocked with debris, creating an ineffective spray pattern. This was corrected during the inspection.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Bar-Ocean View
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Violation:
The sanitizing solution in this area was cloudy. Staff and the inspector measured the concentration of the solution and it measured approximately 50ppm. This was removed to be refilled with fresh sanitizer.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Deck 4 - Starboard Dishwash
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Violation:
A small amount of black and brown debris was on the water fountain nozzle. It was immediately taken out of service to be cleaned.
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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.:
26
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Site:
Buffet-Line 1
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Violation:
A small amount of light brown debris was in the ice chute of the counter-mounted ice machine. A similar violation was noted in the previous report at another location. It was immediately cleaned.
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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.:
26
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Site:
Galley-Deck 4 - Soup Station
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Violation:
The paint on the rotating arm of the deck mounted stand mixer was chipped which created a difficult-to-clean area. The area was soiled with brown debris. This was corrected during the inspection.
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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:
Buffet-Station 1
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Violation:
One plate at this station was soiled on the nonfood contact surface. This was removed right away for cleaning.
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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:
Dining Room-Tuscan Grill
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Violation:
There was a small amount of salt and pepper on top of a display-only cutting board which was located at the entrance of the restaurant on top of the wine display/waiter station. Staff cleaned this right away.
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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:
Buffet-Murano Grill
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Violation:
The far right area of the technical space beneath the flat grill was heavily soiled with grease and food debris. Staff responded right away to clean this area.
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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:
Dining Room-Blu Dining Room
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Violation:
The large wine trolley had a small amount of food debris in the corners of the second shelf. Previously-cleaned ice buckets which are used for cooling wine bottles were stored inverted on this 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:
Other-Bridge - Refrigeration Unit
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Violation:
The undercounter refrigerator unit on the bridge was fixed into the surrounding cabinet. There was an inch gap on top and an 1.5 inch gap on the bottom, making both the top and bottom surfaces difficult to clean. Due to the lack of sufficient cleaning distance, the top and bottom of the unit was heavily soiled with dust and granulated particles.
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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:
Room Service-Bellbox - Potwash Area
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Violation:
There was a small amount of black debris on the previously-cleaned plate trolley cover. There was also a small amount of debris on the back of one plates. These were removed right away.
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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:
Provisions-Deck 2 - Cleaning Materials Locker
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Violation:
Three, clean, round saws for the meat slicer were stored in this room along with cleaning materials. There was a piece of plastic wrap holding these saws together. Crew stated they were intended to be discarded. They were removed from the cleaning locker and discarded.
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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:
Dining Room-Blu Dining Room
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Violation:
In the two waiter station cabinets, there were approximately 15 - 20 drinking glasses which were stored with condensation on the inside. These were stored for service. Staff removed these right away for recleaning.
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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:
Buffet-Station 1
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Violation:
There were three plates which were stacked slightly wet. This area had just closed after breakfast service. These were removed for recleaning right away as this is the practice following breakfast service.
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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 - Starboard Dishwash
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Violation:
A large amount of food debris (greater than an amount expected from handwashing) was in the sink. This area was in operation during the inspection.
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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.:
33
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Site:
Buffet-Store 02-2-005
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Violation:
A felt material was on the deckhead along the outside edges at the juncture with the bulkhead. The felt was not smooth and easily cleanable, and it was visibly soiled with dust. Linens and disposable food service equipment were stored in this room. This was corrected during the inspection by adding metal strips to enclose the exposed felt.
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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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. 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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