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Item No.:
27
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Site:
Galley-Deck 5 Beverage Station Starboard
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Violation:
More than a day's worth of gray water accumulated on the counter directly under the ice machine's backflow prevention device that was in disrepair and continuously leaking.
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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.:
35
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Site:
Galley-Deck 4 Portside Pastry
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Violation:
Water pooled on the deck from the handwashing sink, adjacent to reach-in refrigeration unit R-04-33. The hose directing gray water to the drain was not connected.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
19
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Site:
Galley-Deck 4 Pantry Walk-In Refrigeration Unit
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Violation:
One plastic container of almonds, removed from its original packaging, was not identified with a label of contents.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
08
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Site:
Potable Water-Forward Midship Hydraulic Room
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Violation:
The 'potable water hose and fitting storage' letters on the hose locker were 0.25 inch high.
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Recommendation:
Label potable water hose lockers ?POTABLE WATER HOSE AND FITTING STORAGE? in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
32
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Site:
Pantry-8 Housekeeping 8-4-006
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Violation:
The uncovered waste-handling container was half filled with food waste when the area was not occupied.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Pantry-3 Housekeeping 3-5-003
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Violation:
The deckhead had gaps at the juncture between the ice machine's chilled water lines and deckhead.
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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.:
21
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Site:
Galley-Deck 2 Central Galley
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Violation:
The left food storage cabinet door, across from the soup kettles, would not fully close and remained ajar. Food items were stored inside.
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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.:
19
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Site:
Galley-Deck 2 Central Galley
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Violation:
One metal bowl containing a white granular substance, removed from its original packaging, was not identified with the common name of the food. It was not at an active cooking or preparation station.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 6 Chops
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Violation:
The top edge of the white cutting board was frayed with numerous difficult-to-clean, rough edges along the surface.
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Recommendation:
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. Ensure multiuse food-contact surfaces are: (1) Smooth; and (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
22
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Site:
Galley-Deck 4 Portside Pastry
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Violation:
The front-loading warewash machine's external temperature measuring device was not easily readable. When in operation, the machine released condensate from the front door which collected on the external water temperature measuring device.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. 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.:
35
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Site:
Galley-Deck 4 Preparation Line
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Violation:
The gray water from the handwashing sink, adjacent to reach-in refrigeration unit R-04-33, was not directed towards the drain and accumulated on the deck. The hose directing gray water to the drain was not connected.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
26
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Site:
Galley-Deck 4 Preparation Line
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Violation:
Two trays soiled with a brown and beige liquid were stored inside the hot-holding unit next to the convection oven. Staff stated whole hams were removed from these trays, but these trays were not sent to warewashing.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
22
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Site:
Galley-Deck 4 Warewashing Area
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Violation:
The left auxiliary wash spray nozzle for the rack-type warewash machine was unable to produce a fan-shaped spray, but instead delivered a straight stream of water. Staff initiated corrective action.
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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; (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.:
16
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Site:
Galley-Deck 5 Room Service Pantry
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Violation:
The paper room service menu linked the consumer advisory to scrambled eggs offered for purchase; however, according to staff, scrambled eggs are served fully cooked using pasteurized liquid eggs.
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Recommendation:
Ensure the consumer advisory is linked only to animal foods not otherwise processed to eliminate pathogens which are offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food.
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Item No.:
24
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Site:
Galley-Deck 5 Room Service Pantry
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Violation:
The chlorine concentration of the sanitizing solution measured less than 50 mg/L (PPM) with a test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Galley-Deck 5 Bakery Walk-In Freezer Unit
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Violation:
The five plastic curtains in the freezer's doorway and the left bulkhead were excessively covered in frozen condensate. Additionally, the entrance door was covered with a layer of frozen condensate.
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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.:
20
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Site:
Preparation Room-Deck 2
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Violation:
Two slotted fasteners were installed in the food splash zone of the band-saw used for cutting raw meat. Pieces of meat were in the splash zone of this equipment; however, these two fasteners were not soiled.
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Recommendation:
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.
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Item No.:
21
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Site:
Galley-Deck 11 Windjammer Walk-In Refrigeration Unit B
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Violation:
The ambient air temperature thermometer inside the walk-in unit was difficult-to-read and unable to provide an accurate measurement of the temperature. Red liquid extended throughout the entire scale.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
33
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Site:
Galley-Deck 11 Windjammer Show Galley
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Violation:
The wooden door between the show galley and buffet service area was covered in laminate that was peeling and difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
17
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Site:
Galley-Deck 11 Windjammer Show Galley Portside
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Violation:
Undercounter reach-in refrigeration unit R-11-19-B was identified on the time control plan as a unit on 'time control' but was not physically labeled. Staff initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Ensure plan(s): (1) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
33
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Site:
Buffet-Deck 11 Windjammer Portside Cold Buffet Island
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Violation:
The tiles and coving between the buffet island and the deck were in disrepair, creating numerous difficult-to-clean gaps along the front and rear sides of the buffet island. An accumulation of dust and debris was inside these gaps. This area was in operation.
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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. 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:
Buffet-Deck 11 Windjammer Soiled Item Storage Area Portside
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Violation:
The deck carpeting, in front of the entrance to the soiled item storage area, was in disrepair creating a 25 mm (1-inch) difficult to clean surface between the two adjacent pieces on the deck.
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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.:
21
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Site:
Buffet-Deck 11 Windjammer Hot Buffet Station Portside
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Violation:
The gasket for the undercounter hot-holding unit, located at the far end of the station, was in disrepair and not fully affixed to the door. Staff initiated corrective action.
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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.:
19
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Site:
Buffet-Deck 11 Windjammer Salad Station Starboard
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Violation:
The two metal serving utensils for the cut garden salad were not stored in a matter to protect them from sneeze or contamination. These utensils were stored approximately 6 inches from the edge of the buffet line and not under the sneeze shield.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
21
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Site:
Galley-Deck 5 Warewashing Area Starboard
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Violation:
A sticky, difficult-to-clean black tape was between stainless steel paneling junctures along the back of the conveyor-type warewash machine and along the clean side exit of the machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
08
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Site:
Galley-Deck 5 Beverage Station Starboard
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Violation:
The ice machine's backflow prevention device was in disrepair and continuously leaking. More than a day's worth of gray water accumulated on the counter directly under the backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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