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Item No.:
16
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Site:
Buffet-Deck 11 Portside Cabana
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Violation:
During breakfast service, two bowls: one bowl containing shredded cheese and the other containing cubed ham, were on the counter by the scrambled eggs. The food was on time control but did not have discard labels. The food was immediately discarded.
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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 5°C (41°F) or less or 57°C (135°F) 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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
18
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Site:
Food Service General-Hollandaise Sauce Recipes
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Violation:
The recipes for the hollandaise sauce used on dishes in RTL Breakfast Menu and Palo Brunch Menu required the use of three eggs or three egg yolks. Neither the ingredient lists, nor the recipe procedures mentioned the use of pasteurized eggs. The staff was able to show containers of pasteurized egg yolks in the walk-in refrigerator and mentioned they use pasteurized egg yolks for these preparations.
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Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
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Item No.:
19
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Site:
Bar-Deck 4 Vista Cafe
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Violation:
Passengers were serving themselves from the display. The food was left unprotected when the passengers were opening the doors to access the food. The staff showed the inspector a new sign requesting passengers to ask the bartender to serve them and stop self-service.
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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:
Food Service General-Deck Mounted Stand Mixers
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Violation:
The deck-mounted stand mixers had chipped paint on the food contact splash zone of the arm assembly. This was observed in the Royal Galley: soup station, cold galley; and the Enchanted Galley.
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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-Deck 11 Cabana Galley
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Violation:
The cutting board on the food preparation counter was rough and scored. It was sent to the potwash to be washed and then resurfaced.
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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. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Dining Room-Royal Court
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Violation:
Waiter station 93, 94, 95 had a crack in the marble counter top making it hard to clean. The crack was filled in before the end of 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:
Dining Room-Royal Court
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Violation:
The grout on the counter top was missing or rough at waiter station 53, 54, 55, 56 making it hard to clean. The crew fixed this before the end of 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:
Galley-Royal Court
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Violation:
The sealant on the control panels of the soup kettles and braising pans was rough, missing, or peeling making it hard to clean. Remediations started immediately.
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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:
Bar-Deck 3 Bon Voyage
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Violation:
The power cable of the counter-mounted wine machine was draped on the counter below the machine, making cleaning difficult.
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Recommendation:
Raise the power cords off the counter to allow easy cleaning.
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Item No.:
26
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Site:
Galley-Royal Court
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Violation:
Ice machine 16921 had debris on the inside deflector panel. The inspector used an alcohol swab to remove some of the debris. The crew immediately took the machine out of service and started to clean and sanitize it.
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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.:
28
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Site:
Other-Deck 11 Starboard Sweet On You Dry Lockers
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Violation:
The lockers containing single-service ice cream cups were sprayed and wet from the window washing operation. The inside of the lockers including the ice cream cups were not impacted.
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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:
Food Service General-Multiple Galley Locations
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Violation:
The sealant at the deckhead junction was missing or peeling making the area hard to clean. Remediation started immediately. This was observed in the Royal Court galley soup station; Enchanted galley soup and pastry stations; crew galley soup station; officer mess opposite dessert station and at flat top cook area. Remediations started immediately.
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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:
Buffet-Officer Mess Beverage Station
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Violation:
The light intensity of the area measured 80 lux. The crew fixed this before the end of the inspection and the inspector verified the light intensity was above 220 lux.
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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:
Bar-Deck 3 Bon Voyage
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Violation:
The light intensity behind and around the counter-mounted wine machine was less than 110 lux. The staff started correcting the issue immediately.
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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:
Other-Deck 12 Concierge Lounge
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Violation:
At the cereal station, the light intensity was less than 220 lux. The inspector recommended providing another light fixture above the station.
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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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