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Item No.:
08
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Site:
Pantry-Deck 7 Forward 70183
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Violation:
The chilled water line for the ice machine was not uniquely identified.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Forward Port Bunker Station
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Violation:
While the potable water filling lines were in use, four of the filling line caps had been placed face down on top of adjacent valves, exposing them to contamination, instead of being allowed to hang from the chains.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
17
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Site:
Other-Bridge Coffee Station
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Violation:
The posted time control plan, which included the milk refrigerator on the espresso machine, stated 'CLOSED' under all the set-up and discard times for Miami, FL. However, during the inspection in Miami, FL. There was milk in the milk compartment of the espresso machine.
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Recommendation:
Update the time control plan to reflect the operations in Miami, FL.
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Item No.:
19
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Site:
Preparation Room-Pastry/Bakery
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Violation:
Soiled pans were stored in the potwash area less than one meter from the portable dough roller machine. The portable dough roller machine was moved away from this area. The dough roller was in active use during the inspection.
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Recommendation:
Protect food from contamination by storing the food: (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-Great Outdoor Service Line
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Violation:
The hand-contact portion of a pair of tongs were resting on apples. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Pantry-Topsiders
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Violation:
The right ice machine had a dead winged insect on the side of the recirculation bath container. The machine was shut down and cleaned.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Pantry-Topsiders
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Violation:
The two ice machines had slotted fasteners on the ice thickness sensors. These were replaced.
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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-Deck 5 Ice Machines
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Violation:
The left and right ice machines had slotted fasteners on the ice thickness sensors. These were replaced.
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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.:
21
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Site:
Buffet-Great Outdoor Service Line
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Violation:
The top and side of the newly installed flat top grill were not sealed the bulkhead behind it. This was corrected.
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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.
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Item No.:
21
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Site:
Other-Sushi Bar Show Galley
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Violation:
The handles to the cabinets had a design that made them difficult to clean. Staff stated they would be replaced.
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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.:
22
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Site:
Preparation Room-Pastry/Bakery
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Violation:
Soiled pans were stored in the potwash area less than one meter from the portable dough roller machine. The portable dough roller machine was moved away from this area. The dough roller was in active use during the inspection.
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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:
Galley-Deck 5 Crossing Flight Type Dishwash
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Violation:
Food debris and an intact sugar packet was observed under the conveyer on the clean side of the machine. Additionally, food debris was observed along the wheel railing of the conveyer. The machine was cleaned immediately. No food debris was observed in the wash compartment of the 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. 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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function.
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Item No.:
26
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Site:
Galley-Deck 5 Ice Machines
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Violation:
The middle ice machine had black debris on the bottom right outside corner of the splash shield. The right ice machine had black debris on the outside of the splash shield. Both machines were taken out of service and 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:
Other-Engine Control Room
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Violation:
The glass hot water pot had a buildup of what appeared to be scale in the bottom of the pot.
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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:
Pantry-Deck 7 Forward 70183
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Violation:
Inside the ice machine, the plastic evaporator deflector panel had sticky residue on the front and right side.
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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-Staff Mess
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Violation:
The counter under the juice machine was soiled with more than one day's accumulation of dust. This was immediately cleaned.
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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:
Preparation Room-Pastry/Bakery
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Violation:
Soiled pans were stored in the potwash area less than one meter from the portable dough roller machine. The portable dough roller machine was moved away from this area. The dough roller was in active use during the inspection.
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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:
Preparation Room-
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Violation:
The paper towel dispenser was located slightly over the utility sink. When the inspector reached for a paper towel after washing their hands, water dripped onto the drain board of the sink. Staff stated the paper towel dispenser would be relocated.
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Recommendation:
Relocate the paper towel dispenser to prevent water from dripping into the utility sink.
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Item No.:
29
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Site:
Bar-Topsiders
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Violation:
The portside handwash station, which was adjustable, reached a maximum temperature of 86F. Paper towels were in the waste receptacle, indicating the handwash station had been used. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Great Outdoor Waiter Stations
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Violation:
There were two soiled waiter stations located outside under staircases. The staircases had openings between the steps, creating an incomplete deckhead above the waiter stations.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Garden Cafe Aft Starboard Service Line
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Violation:
There was a gap between the cabinet and the aft-most pillar at the aft starboard service line. This gap made the area difficult to clean. Additionally, there was slightly soiled with food debris and a clear piece of plastic. This area was cleaned. Staff reported the gap would be closed.
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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. 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-Deck 5 Hot Galley
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Violation:
The grouting on the deck in front of the rotisserie oven was recessed. The inspector was shown a deck repair plan with this area listed as in need of repair.
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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:
Other-Sushi Bar Show Galley
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Violation:
The back corner of the back counter did not have a lux of 220 or greater.
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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.:
39
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Site:
Preparation Room-Corridor Outside Vegetable Prep
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Violation:
One house fly was observed in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Pastry/Bakery
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Violation:
One fruit fly was observed by the handwash station in the pastry area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Great Outdoor Service Line
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Violation:
One fly was observed in this area during breakfast service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Near the Ice Machines
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Violation:
A house fly was observed near the ice machines.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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