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Item No.:
16
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Site:
Dining Room-Camaletto Restaurant
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Violation:
The public health advisory footnote was not fully visible on the bottom of the menus. The inspector verified corrected menus before the end of the inspection.
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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 by one of the two following methods: (1) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-Deck 9 Lido Market Quench Station
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Violation:
A container of ice had a cover but it was not self-closing requiring the crew member to place the lid back on after use. The ice was not protected by a sneeze shield or any other method.
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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. 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.:
22
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Site:
Galley-Deck 2 Main Galley Beverage Station
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Violation:
A tray of coffee carafes were placed near the beverage station instead of the designated dirty storage areas.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwasher
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Violation:
The flight type conveyor dishwasher was out of order since the morning. According to the crew, the unit's final sanitizing rinse was only reaching 135F.
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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. 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.:
26
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Site:
Buffet-Deck 9 Lido Market Quench Station
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Violation:
There were two previously cleaned and sanitized glasses out for self-service that were soiled with food debris on the inner part of the glasses.
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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:
Dining Room-Deck 3 / Rudi's Sel de Mar
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Violation:
There were five display plates that had a greasy oil like substance on the nonfood contact areas. Staff immediately removed the plates to be rewashed.
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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-Deck 9 Lido Market
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Violation:
Multiple previously cleaned dishes and utensils were stored upright and unprotected from contamination on the dishwash machine's clean area tables immediately below a ventilation duct. Staff and the inspector agreed that this was an appropriate place to store these items, but they needed to be covered until they could be racked in the clean storage areas.
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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.:
39
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Site:
Buffet-Deck 9 Lido Market
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Violation:
One fruit fly was observed on the portside sweet station 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:
Galley-Deck 2 Main Galley
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Violation:
One fruit fly was observed near the starboard hot line.
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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-Deck 9 Lido Market Galley
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Violation:
One fruit fly was seen near the portside dishwash area.
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Recommendation:
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