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Item No.:
19
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Site:
Galley-Deck 4 Special Order
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Violation:
An excess amount of condensation was formed on the back bulkhead and the under-shelf above the bain marie station. The area was in service and food was resting in the hot holding bins below the condensation. No dripping was observed during the inspection. No food was impacted.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Bar-Pool
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Violation:
The lid for counter top ice bin was left open while the bartender was not actively making or serving drinks. This was corrected immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Pantry-Al Baccio
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Violation:
The ice machine deflector panel had two small penetrations around the edges of the fasteners making this area difficult to clean. During the inspection, this area was clean to the sight and touch. Remediation began immediately.
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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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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-Deck 14 Pizza and Pasta Station
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Violation:
Two skillets in use in this area that were in disrepair with paper towels stuffed in the end of the handle. Crew reported that the paper towels were placed to prevent the handle grip from coming off and burning the crew. The inspector was able to remove the handle grip with little effort. Staff discarded the skillets right away and replaced them with new ones.
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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.:
21
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Site:
Galley-Deck 4 Bakery
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Violation:
Two food transportation carts had doors that would not close tightly due to broken hinges. Additionally, both carts had a black coating material that was peeling and chipping making these carts difficult to clean. The carts were taken out of service immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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-Deck 4 Dishwashing Machine
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Violation:
The curtains located in the wash tank and final rinse areas were coiled and not able to meet the standards of their design. Staff stated these curtains are changed monthly. The curtains were removed and replaced 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; (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-Deck 3 Potwashing Area
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Violation:
The digital temperature gauge mounted on the hood-type potwash machine registered a wash temperature of 168F; however, the inspector used a thermocouple and registered an internal plate surface temperature of 177F. The error of accuracy for the thermocouple is +/- 1F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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-Deck 3 Dishwashing Area
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Violation:
An excess amount of water was pooled on the deck and under the dishwashing machine near the final rinse tank area. The source of the leak was a loose pipe fixture attached at the base of the machine. The leak was repaired immediately.
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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-Deck 3 Dishwashing Area
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Violation:
An excess amount of food was noticed in the final rinse compartment during the inspection. A carrot slice, a grape stem, lettuce and other food particles were resting on the bottom of the compartment. The machine was stopped and cleaned immediately.
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Recommendation:
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; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 Potwashing Area
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Violation:
The wash tank water of the three-compartment sink was soiled with an oily substance and small pieces of lettuce on the surface. The water was drained and the tub was cleaned during the inspection.
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Recommendation:
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; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The final rinse manifold water temperature was registered at 202F by the machines internal temperature gauge during the inspection. The inspector placed a 200F temperature-monitoring sticker on the manifold and the sticker turned black indicating the manifold temperature had exceeded 200F. Additionally, the final rinse tank water was measured at 175F at the plate surface. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Provisions-Vegetable Preparation Room
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Violation:
A lettuce dryer had small pieces of old food debris lodged in the inside food-contact area. The machine was not in use during the inspection and previously cleaned. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Bar-Destination Bar - Starboard
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Violation:
There was a large amount of coffee grounds and brown debris beneath the legs of the coffee machine located on the back bar. The debris was in excess of a day's accumulation.
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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:
Galley-Deck 4 Bakery
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Violation:
Two food transportation carts had a greasy film on the top of the doors and on the outside back non-food-contact areas. Cleaning began immediately.
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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:
Galley-Deck 4 Special Order
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Violation:
The top of the dry storage cabinet was soiled with more than a day's worth of accumulated dust and debris. Cleaning began immediately.
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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-Deck 14 Starboard Side Ice Cream Station
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Violation:
There was a large buildup of droplets and condensation on the underside of the juice machine located on the starboard side beverage station.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Murano
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Violation:
The handwash sink nearest the preparation table and opposite the tilting kettle was not protected by a splash shield. There were clean utensils stored closely on the counter.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Galley-Deck 4 Soup Station
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Violation:
In refrigeration unit #4, a heavy amount condensation was formed on the deckhead and bulkhead near the cooing unit. Formed droplets were noticed on the deckhead; however, no food or packaging was impacted. Staff stated the ventilation was sufficient for the room, but the door was left open too long during preparation. Cleaning began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Dishwashing Area
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Violation:
An excess amount of water was pooled on the deck and under the dishwashing machine near the final rinse tank area. The source of the leak was a loose pipe fixture attached at the base of the machine. The leak was repaired immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Buffet-Deck 14 Starboard Aft Coffee Station
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Violation:
There was a large bowl beneath the coffee station in this area, which had a large amount of coffee inside the bowl. It appeared the machine had a significant leak and this was placed to catch the dripping coffee. Staff presented a work order to the inspector, which was placed the day of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Izumi Sushi
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Violation:
There was active dripping coming from the plumbing beneath the bain marie station on the far side of the cook line. Staff responded right away and adjusted the pipe and the dripping stopped.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 4 Special Order
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Violation:
An excess amount of condensation was formed on the back bulkhead and the under-shelf above the bain marie station. The area was in service and food was resting in the hot holding bins below the condensation. No dripping was observed during the inspection. No food was impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure exhaust ventilation hood systems in food preparation and 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
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Site:
Galley-Deck 4 Pastry
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Violation:
The walk-in refrigerator had a heavy amount of condensate forming droplets on the deckhead near the cooling unit. No food was being stored under the condensation and no condensation was seen dripping during the inspection.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. 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.:
39
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Site:
Buffet-Deck 14 Portside Ice Cream Station
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Violation:
There was a fruit fly, and housefly near the soft serve ice cream machine.
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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:
Pantry-Lawn Club
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Violation:
There was one fruit fly 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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