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Item No.:
08
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Site:
Buffet-Deck 8 Lido Marketplace Portside Wild Harvest
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Violation:
The juice machine's backflow prevention device in the undercounter technical cabinet was in disrepair with a green and white residue that blocked the atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Deck 4 Room Service Pantry
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Violation:
A container of opened ultra-high temperature milk and a container of opened almond milk stored in undercounter refrigerator 4.11A measured between 43F and 44.5F with a tip-sensitive thermometer. Staff discarded both containers.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Deck 8 Dive-In
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Violation:
Containers of cheese, jalapenos, coleslaw, guacamole, and vegetable medley out for passenger self-service did not have serving utensils. Passengers used the same utensil for the sour cream, guacamole, and vegetable medley evidenced by food remnants in the other containers.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
19
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Site:
Buffet-Deck 8 Lido Marketplace Portside Pasta
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Violation:
One squeeze bottle of yellow liquid and three squeeze bottles of brown liquid, removed from their original packages for use, were not labeled with the common name of the food and were stored in a soiled white, square tray in the undercounter dry locker.
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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. 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.:
19
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Site:
Galley-Deck 4 Ice Machine Area
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Violation:
The left water filling station's aerator was soiled with a pink and brown residue. Staff immediately removed the nozzle to be cleaned and sanitized.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Buffet-Deck 8 Lido Marketplace Starboard Salad Station
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Violation:
The ambient air temperature inside undercounter refrigerator 8.72 measured 50F with the unit's internal temperature measuring device, which matched the measurement on the unit's temperature gauge. The refrigerator did not have any potentially hazardous foods at the time of the inspection since the area was not in operation.
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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.:
21
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Site:
Pantry-7 Neptune Lounge
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Violation:
A difficult to clean hook and loop strap was fastened to the bulkhead to hold the trolley cart.
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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. 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:
Bar-Deck 5 Oceans Bar
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Violation:
The back bar's bottle storage countertop in front of the rolling doors was chipped at the corner which created a rough and difficult to clean surface.
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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.:
21
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Site:
Dining Room-Deck 4 and Deck 5 Waiter Stations
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Violation:
The bottom corners of the stand-alone waiter stations were in disrepair which created a rough and difficult to clean surface.
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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.:
21
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Site:
Buffet-Deck 8 Lido Marketplace Portside Pasta
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Violation:
Undercounter refrigerator 8.54A's door gasket was in disrepair in the bottom left corner.
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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 8 Lido Pool
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Violation:
The back bar's undercounter cabinet on the left was missing a circular metal insert for the door which exposed rough wood and created a difficult to clean surface.
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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.:
21
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Site:
Bar-Deck 8 Lido Pool
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Violation:
The back bar's blue countertop was cracked near the liquor bottle storage cabinet which created a difficult to clean seam.
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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:
Pantry-Deck 9 Crows Nest
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Violation:
Upright refrigerator CN-04's technical compartment cover was missing which exposed the condenser unit to the food storage space. The area was in operation. Staff stated the cover was removed the night before for cleaning and was replaced before the inspector left the area.
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Recommendation:
If a condenser unit is an integral component of equipment, ensure the condenser unit is separated from the food and food storage space by a dustproof barrier.
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Item No.:
21
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Site:
Galley-Deck 4 Sauce Area
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Violation:
The silicone was peeling and in disrepair at the bulkhead/equipment juncture for the deep fat fryer which created a difficult to clean horizontal seam and vertical gap.
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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.:
26
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Site:
Housekeeping-Deck 3 Housekeeping Pantry SP16
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Violation:
The ice thickness sensor had a white sticky residue on it. The sensor was removed from the ice machine to be cleaned and sanitized.
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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:
Galley-Deck 4 Ice Machine Area
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Violation:
The left water filling station's aerator was soiled with a pink and brown residue. Staff immediately removed the nozzle to be cleaned and sanitized.
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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.:
26
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Site:
Buffet-Deck 8 Lido Marketplace Portside Sweet Spot
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Violation:
One bowl out for passenger use was soiled with green food residue on the food-contact surface.
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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:
Buffet-Deck 8 Lido Marketplace Portside Pasta
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Violation:
A white, square tray was soiled on the inside bottom with syrup residue. Syrup bottles were stored inside the tray in the undercounter dry locker.
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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:
Buffet-Deck 8 Lido Marketplace Starboard Salad Station
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Violation:
The condiment station was soiled with egg residue. The area was not in operation and had been previously cleaned and sanitized.
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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:
Buffet-Deck 8 Lido Marketplace Portside Wild Harvest
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Violation:
The juice machine's backflow prevention device in the undercounter technical cabinet was soiled with a green and white residue.
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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.:
30
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Site:
Galley-Deck 4 Room Service Pantry
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Violation:
The handwashing sink's faucet handle was in disrepair. This was corrected before the inspector left the area.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The painted deck was chipped throughout the main galley, which created a rough and difficult to clean surface. Staff stated the floor will be repaired during dry dock in February 2025.
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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. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 8 Lido Marketplace
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Violation:
Deck tiles were in disrepair and cracked throughout the entire worker side of the buffet 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.:
39
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Site:
Buffet-Deck 8 Lido Marketplace Starboard Salad Station
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Violation:
Three tiny flies were near the dry food storage cabinets between the salad station and sweet spot. The area was not 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.:
43
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Site:
Ventilation-Deck A AC Station 0A/1
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Violation:
The drain for the condensation collection pan was clogged, causing water to pool inside the unit. When the unit was opened, water spilled onto the deck. Additionally, the area under the coils had a small build-up of green debris.
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Recommendation:
Ensure condensation collection pans are self-draining. Keep air handling units clean.
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