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Item No.:
19
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Site:
Provisions-Deck 1 Frozen Mix Room
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Violation:
Condensate from pipes attached to the deckhead had dripped and pooled on the boxes directly underneath. The boxes were completely sealed and 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; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Galley-Starboard
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Violation:
Standing water was in the two deck-mounted stability holders in front of the portable hot cabinet.
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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.
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Item No.:
18
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Site:
Galley-Pantry
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Violation:
Raw whole salmon was stored directly beside peeled peaches inside of the refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
21
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Site:
Buffet-Windjammer Beverage Station
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Violation:
On the counter beside the juice machine, three previously filled holes were in disrepair, which made the area difficult to clean.
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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.:
38
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Site:
Buffet-Windjammer Beverage Station
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Violation:
Three unattached hoses were found in the technical compartment. Crew stated they belonged to an ice machine that was previously removed from the beverage station.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Windjammer Beverage Station
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Violation:
One live small fly was flying around the coffee machine technical compartment. The station was in operation.
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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.:
22
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Site:
Galley-Windjammer
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Violation:
At approximately 1015, the dishwash area was overwhelmed with soiled items that were overflowing the designated area. Additionally, soiled dishes were stored on the clean and dirty side of each waiter station in the dining room, and tables had soiled dishes on them.
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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.:
29
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Site:
Bar-Deck 9 Pool Pantry
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Violation:
The handwashing sink's water temperature measured 97F and below. The temperature was measured after the inspector let the water run for at least two minutes. The temperature could not be adjusted by the user. Crew reported that the handwashing sink's water temperature was raised later in the day of the inspection
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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.:
20
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Site:
Bar-Deck 9 Pool
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Violation:
One undercounter refrigerator in the bar area and two undercounter refrigerators in the pantry were out-of-service on the day of inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
27
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Site:
Galley-Chops Grille
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Violation:
On the top row of the clean storage rack, a tray of inverted condiment serving bowls and a tray of inverted ice cream bowls had specks of an easily removable dark substance on the non-food contact surfaces. Items beneath these trays did not have the specks on them. Crew immediately re-cleaned the items and placed a cover on top of the storage rack.
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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.:
26
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Site:
Buffet-Beverage Station
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Violation:
A pink and black substance was on the ice machine's dispenser. The inspector was able to remove some of the substance with an alcohol swab.
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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.:
38
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Site:
Provisions-Deck 0 Cleaning Locker
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Violation:
A wet mophead was stored in a dry mop bucket.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
37
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Site:
Provisions-Deck 1 Frozen Mix Room
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Violation:
Condensate from pipes attached to the deckhead had dripped and pooled on the boxes directly underneath. The boxes were completely sealed and no food was impacted.
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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.:
10
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Site:
Recreational Water Facilities-
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Violation:
Most of the whirlpools were not effectively skimming. Some were skimming less than 50%.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
20
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Site:
Pantry-Housekeeping
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Violation:
A barcode sticker was attached to the ice deflector panel. This was observed in the deck 2 midship and forward pantries, and the deck 3 forward pantry.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth.
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