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Item No.:
08
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Site:
Buffet-Deck 14 - Oceanview Beverage Station - Portside
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Violation:
The backflow prevention device was in disrepair with the atmospheric vents blocked for the countertop ice machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 - Sushi on 5 - Portside
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Violation:
The backflow prevention device was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Three air gaps for the potable water filling line to pool compensation tank juncture in the equipment room were not listed in the nontestable devices log.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 - Solarium Pool
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Violation:
The bottom of the pool had an excessive amount of black debris in the four corners of the pool.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
20
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Site:
Galley-Deck 14 - Oceanview - Aft
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Violation:
Three previously cleaned and sanitized cutting boards were heavily soiled and scored.
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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.
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Item No.:
20
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Site:
Galley-Deck 4 - Pastry
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Violation:
The dough sheeter belt was frayed along the edges. This was corrected during the inspection.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
The protective coating was peeling off on the lights above the carving station on Line #1. Additionally, the protective coating was peeling off lights above the hot plates on Line #3. No food was impacted, and the lights were changed before the end of the 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 14 - Oceanview Potwashing
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Violation:
Five cutting boards stored in the clean storage area were stained with food debris and excessively scored causing a potential cross-contamination scenario.
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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.
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Item No.:
20
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Site:
Pantry-Deck 14 - Oceanview - Portside Aft
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Violation:
A heavy amount of sheet-ice was covering the evaporator unit preventing the machine from making cubed ice as designed.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
21
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Site:
Buffet-Deck 14 - Oceanview Pizza Station
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Violation:
The countertop adjacent to the ceramic top hot holding units was cracked and chipped.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Buffet-Deck 14 - Oceanview Beverage Station - Aft Starboard/Portside
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Violation:
The countertop was heavily soiled and scored under the coffee stations in both starboard, and portside locations beverage locations.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
22
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Site:
Galley-Deck 14 - Oceanview Warewashing
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Violation:
The dishwashing compartment curtain was coiled and in disrepair allowing soiled water to migrate to the final rise compartment.
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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.:
24
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Site:
Buffet-Deck 14 - Oceanview Pizza Station
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Violation:
The halogen residual level for the sanitary solution in the cleaning buckets was below the 50ppm threshold.
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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.:
24
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Site:
Bar-Deck 14 - Oceanview Cafe
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Violation:
The sanitary solution in two buckets was below the minimum 50 ppm threshold.
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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.:
26
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Site:
Galley-Deck 14 - Oceanview - Aft
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Violation:
Three cutting boards were heavily soiled and scored.
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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:
Galley-Deck 14 - Oceanview Potwashing
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Violation:
Five previously cleaned and sanitized cutting boards were stained with food debris and excessively scored preventing proper disinfection.
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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 14 - Oceanview Chef's Daily Special
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Violation:
The heat lamps above the hot island ceramic plates were heavily soiled with more than a day's worth of accumulated food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Deck 14 - Oceanview Beverage Station - Aft Starboard/Portside
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Violation:
The countertop was heavily soiled and scored under the coffee stations in both locations.
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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 14 - Oceanview Beverage Station - Starboard Side
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Violation:
Black debris was noticed in drain tube for the countertop ice machine.
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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 14 - Oceanview Beverage Station - Starboard Side
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Violation:
The countertop ice machines outside cover for the undercounter drain tube was heavily 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:
Galley-Deck 4 - Pastry
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Violation:
More than a day's worth of accumulated grease residue was resting on the exhaust hood overhang above the flat-top grill. This was cleaned immediately.
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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 3 - Laundry
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Violation:
Five linen napkins were found soiled with old food debris stains. These items were in a bin labeled 'cleaned linens only.' They were removed to be rewashed immediately. In addition, a butter knife was found in the bin as well.
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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). Launder linens and napkins used to line food-service containers and cloth napkins between each use.
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Item No.:
30
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Site:
Galley-Deck 3 - Coffee Station - Starboard Side
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Violation:
The sign above the handwashing station was peeling away from the bulkhead. This was corrected before the end of the inspection.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
33
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Site:
Preparation Room-Deck 2 - Fish Walk-in Refrigerator
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Violation:
Frozen condensate was inside the deckhead light fixture.
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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-Deck 2 - Herbs & Berry Room
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Violation:
Water dripped consistently from the seam between two deckhead panels in front of the condenser. 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:
Preparation Room-Deck 2 - Preparation Walk-in
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Violation:
Water dripped consistently from the seam between two deckhead panels to the right of the condenser. 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:
Galley-Deck 4 - Ice Cream Freezer
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Violation:
Frozen condensate was along the left bulkhead in front of the condenser. This was corrected before the end of the inspection.
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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:
Buffet-Deck 14 - Oceanview Pizza Station
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Violation:
The deckhead was heavily soiled with grease above the fat-fryer areas.
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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 14 - Oceanview Cafe
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Violation:
Insufficient lighting was noticed on the back bar active bottle storage shelves. 220 lux could not be met for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Deck 14 - Oceanview Beverage Station - Portside
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Violation:
The light intensity could not reach 220 lux above the entire coffee station area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Deck 14 - Oceanview Beverage Station - Starboard Side
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Violation:
Insufficient lighting intensity was noticed behind the countertop ice machine. 110 lux could not be met for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
The protective coating was peeling off on the lights above the carving station on Line #1. Additionally, the protective coating was peeling off lights above the hot plates on Line #3. No food was impacted, and the lights were changed before the end of the inspection.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 5 - Sushi on 5
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Violation:
A wet mop inside a cleaning bucket was stored in the galley outside of the cleaning locker.
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Recommendation:
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.:
39
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Site:
Bar-Deck 3 - Passport Bar
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Violation:
A small fly was in the 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:
Pantry-Deck 3 - Cellar Master
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Violation:
A small fly was in the 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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