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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The water level on the portside of the pool measured 3 inches below the skim gutter level.
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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.:
13
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Site:
Bar-Deck 9 Seaview Storage Area - Portside/Starboard Side
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Violation:
Both areas were not monitored for food and nonfood equipment storage, soiled utensil storage, unnecessary non-food related items storage, and potential cross-contamination for food and non-food related equipment.These areas were a collecting area for multiple types of soiled dishes, deck cleaning equipment, food and nonfood equipment storage.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused
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Item No.:
18
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Site:
Buffet-Deck 9 Lido Bread Board Poached Egg Station - Portside
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Violation:
The egg station server was not wearing gloves as they picked up a small bowl, slightly submerge a side of the bowl in hot/semi-boiling water being used to poach eggs allowing the egg to fill the bowl. Then this crewmember placed the bowl with the poached egg on the serving tray. The tray of eggs was discarded and the crew member left to wash their hands and place gloves on for the service period.
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Recommendation:
Discard a food that is contaminated by food employees, consumers, or other persons through contact with their hands; bodily discharges, such as nasal or oral discharges; or other means. Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Bar-Deck 9 Seaview Storage Area - Starboard Side
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Violation:
Multiple types of non-food items/equipment were stored on and around food items on the same racks. Point of Sale (POS) station electronics, paper, venue menus, metal rack pipes, assortment of boxes with paper items were stored with boxed caned beverages, boxed wine, boxed champagne, mini-beer kegs, canned beer, food napkins and previously cleaned linen. There was no separation of non-food and food items in this area creating possible cross-contamination issues.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple black beverage transportation carts containing bottles of wine and cans of beer were stored against the storage racks that were filled with nonfood soiled items. The carts were removed and cleaned.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple black carts containing bottles of wine and cans of beer were stored in this area. One of the carts of bottled wine had an un-corked empty wine bottle that had spilled old wine on top of new wine bottles causing possible cross-contamination. The area was not open for service at the time of the inspection. It was determined the wine service took place the night before the inspection. The carts were removed and cleaned. The clean wine bottles were removed and cleaned prior to being placed back into the carts.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Galley-Deck 9 Canaletto
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Violation:
The countertop milk dispensers' external thermometer was not working properly during the inspection. The internal temperature measured 52F on this device. No milk was in the dispenser at the time of the inspection.
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Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 9 Potwash - Aft
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Violation:
The three-compartment sink's wash compartment water was soiled with food debris. The water was drained and the tub was cleaned. No utensils were in the water at the time of the inspection. The potwashing machine was the main source of cleaning.
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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 9 Potwash - Aft
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Violation:
The three-compartment sink final rinse compartment water was soiled with food debris. The water was drained and the tub was cleaned. No utensils were in the water at the time of the inspection. The potwash machine was the main source of cleaning.
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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.:
26
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple types of previously cleaned food equipment were stored on shelves unprotected. As a result of the lack of proper storage, this food equipment's food-contact areas of this equipment were soiled.
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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.:
26
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Site:
Bar-Deck 9 Seaview Storage Area - Starboard Side
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Violation:
Multiple types of previously cleaned food equipment were stored on shelves in this area unprotected. As a result of the lack of proper storage,food-contact areas of this equipment were soiled with dust.
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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.:
26
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Four racks of previously cleaned glassware used for the bar were heavily soiled and stored unprotected. The glasses were soiled on the food contact and nonfood contact surfaces.
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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-Deck 9 Seaview Storage Area - Portside
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Violation:
Four racks of previously cleaned glassware used for the bar were heavily soiled and stored unprotected. The glasses were soiled on the food contact and nonfood contact surfaces.
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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:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple types of previously cleaned food equipment was stored on shelves in this area unprotected. As a result of the lack of proper storage, nonfood contact areas of this equipment were soiled.
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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:
Bar-Deck 9 Seaview Storage Area - Starboard Side
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Violation:
Multiple types of previously cleaned food equipment were stored on shelves in this area unprotected. As a result of the lack of proper storage, nonfood contact areas of this equipment were soiled with dust.
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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:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple black carts used for beer and wine storage were soiled on both the outside and inside areas. These storage carts are used during bar service times. The bar was not open at the time of the inspection. The carts were removed for cleaning.
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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:
Other-Deck B Trolley Cart
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Violation:
Two stacks of soiled food storage bins were left near the crew elevator. Inside the top bin was previously cleaned and sanitized utensils.
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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 3 Main - Hot line
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Violation:
The shelf over the bain marie hot station had condensate on the underside due to hot water being used to heat food. No food was present at the time of the inspection.
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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:
Other-Deck B Trolley Cart
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Violation:
Two stacks of soiled food storage bins were left near the crew elevator. Inside the top bin was previously cleaned and sanitized utensils.
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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.
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Item No.:
28
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Site:
Bar-Deck 9 Seaview Storage Area - Starboard Side
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Violation:
Multiple types of previously cleaned food equipment were stored on shelves in this area unprotected. Boxes of nonfood equipment was stored around and on top of the food equipment.
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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.:
28
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Site:
Galley-Potwash
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Violation:
Three pans were stored wet nested in the clean storage area.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
A cart of soiled dishware was placed less than one foot from the clean storage area.
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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.:
28
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Four racks of previously cleaned glassware used for the bar were heavily soiled and stored unprotected. The glasses were soiled on the food contact and nonfood contact surfaces.
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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.:
28
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple types of nonfood items and equipment were stored on and around previously cleaned food equipment. Items included deck washing machines, mops in soiled buckets, paper items, menus, buckets of soiled rags, assortment of boxes with paper items, soiled seat cushions, pool equipment, deck cleaning boots, and cleaning wheels for the deck washing machine.There was no separation of non-food and food related items in this area creating possible cross-contamination issues.
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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:
Buffet-Deck 9 Lido Waiter Station - Portside
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Violation:
Soiled utensils, plates, and glasses were stored on holding stands that were resting on carpet. The stands were removed and taken to the warewash area.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
The deck under the storage racks was heavily soiled with dirt, an old pair of soiled shoes and soiled drinking glasses. 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 9 Warewash Area
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Violation:
An excess amount of water was on the deck while the machines were in service. The source of the water was from transporting clean and sanitized utensils onto clean carts for air-drying. 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:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Four deckhead mounted lights were missing in this storage and waiter station area.
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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.:
33
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Site:
Other-Deck 10 Nami Sushi
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Violation:
The deckhead above the sushi preparation counter with ready-to-eat foods was difficult to clean. An exposed Wi-Fi router mounting plate had been moved. The router mounting plate was clean during the inspection.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
An excessive amount of condensate and ice was on the bulkhead and deckhead. 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.:
33
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Site:
Provisions-Poultry Room
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Violation:
An excessive amount of condensate and ice was on the bulkhead and deckhead. 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.:
36
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
The lighting on the waiter station side and over the previously cleaned food equipment was insufficient. The light intensity measured 80 lux during the cleaning setting.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple deck cleaning buckets, some clean and many soiled with wet mops and stagnate water were stored in this area around food and nonfood equipment. The items were removed.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Bar-Deck 9 Seaview Storage Area - Portside
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Violation:
Multiple items including mop buckets and soiled mops were stored next to food and nonfood equipment in an area not intended for food service. Cleaning began immediately.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Galley-Deck 9 Potwash - Aft
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Violation:
A mop inside a bucket with soiled water was resting adjacent to the three-compartment sink while in operation. The bucket and mop were removed.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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