|
|
|
Item No.:
*
|
|
Site:
Dining Room-Chops Menu
|
|
Violation:
Béarnaise sauce had an asterisk next to it, indicating that it was served raw or undercooked. Staff explained that only pasteurized eggs were used to prepare the sauce and that there was no need for the asterisk.
|
|
Recommendation:
Remove the asterisk from the menu.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Test Results
|
|
Violation:
Only two pressure differential values were recorded for the last test performed on all 16 reduced pressure assemblies. However, the manufacturer's testing procedures for the reduced pressure assemblies listed four separate tests.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Log
|
|
Violation:
Since the last inspection six fecal accidents were recorded in the log only as 'stool' but not specified as formed or loose.
|
|
Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
|
|
|
Item No.:
16
|
|
Site:
Bar-Pool
|
|
Violation:
A container of opened milk in an undercounter refrigerator did not have a 7-day discard label affixed. Staff working in the area stated the milk had just been opened. A label was placed on the milk before the inspection team left the area.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Windjammer Port Cold Line
|
|
Violation:
The consumer advisory for the smoked salmon did not include the statement 'Smoked salmon is served undercooked.' The rest of the advisory was correct.
|
|
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 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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Jade Cold Line
|
|
Violation:
The handle of the serving tongs were in direct contact with cut watermelon. This was corrected.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
A pan of potato leek soup was out for self-service, but there was no self-closing lid or other mean of passive protection. The pan was immediately moved under a sneeze guard.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The potwash machine had been out of order since the day before the inspection. A technician explained that the heater was broken, causing water to leak from the machine. A work order shown to the inspector indicated that spare parts were ordered and would arrive on February 12. Staff also explained that any overflow of soiled items could be sent to the deck 4 potwash area, if needed.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Pool
|
|
Violation:
The temperature at the handwash station adjacent to the dishwash machine was measured at 123°F. The bar was open during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
|
|
|
Item No.:
30
|
|
Site:
Bar-Bull and Bear
|
|
Violation:
The soap at the handwash station appeared to have been diluted. It was still had a surfactant quality, but when compared to the original bottle of soap refill, it was thinner and more watery. Staff were instructed to immediately replace the soap. The bar was in operation at the time of the inspection.
|
|
Recommendation:
Do not dilute the soap at the handwashing station.
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
The paper towels in the dispenser were wet at the handwash station at the entrance to the room. They were replaced immediately.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish
|
|
Violation:
In the walk-in refrigerator, water was dripping from the deckhead sprinkler to the deck below. No food was impacted.
|
|
Recommendation:
Ensure water does not drip from the deckhead sprinkler to the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Decks 3, 4 and 5
|
|
Violation:
At the entrance to the galleys from the dining rooms, an upright neutral cabinet storing condiments such as sugar packets and ketchup bottles was on the carpeted deck.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer Jade Center Galley
|
|
Violation:
The pipe under the combination oven was leaking adjacent to the backflow prevention device. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
At the soiled end, twelve small ants were on the outside of the hood cleaning cabinet. The pest manager was called immediately and arrived before the inspection team left the area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Port Jade Beverage Station
|
|
Violation:
One small fly was one the left juice dispenser.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
A large fly was on a plate of cheese. The cheese was discarded.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Engineering Offices Toilet Room
|
|
Violation:
No sign was posted in the toilet room advising users to use a paper towel to open the door when exiting.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Aquanauts Toilet Room
|
|
Violation:
The right toilet stall was not equipped with a child-size toilet seat.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|