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Item No.:
10
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Site:
Recreational Water Facilities-Beach Pool
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Violation:
The water in the beach area where chairs were set up was not properly skimming. This was an area where food and drinks were consumed and could be spilled or dumped. The water in the beach area was not being properly recirculated for filtration and chemistry control.
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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. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
11
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Site:
Medical-Crew Late Acute Gastroenteritis (AGE) Reporting
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Violation:
A food worker experienced an onset of AGE symptoms on November 11 at 2330 but did not report to the medical center until November 12 at 1157. The crew member worked on November 12 from 0950 until reporting to medical. Documentation of disciplinary action and counseling was provided.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
19
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Site:
Buffet-Windjammer - The Deli Service Area
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Violation:
The handles on a set of tongs were resting in a basket of french fries on the service line as the inspector approached the area. The buffet was open for service at the time of the inspection. The french fries were removed immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Windjammer - Aft -The Deli Service Area
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Violation:
A handles on a set of tongs were resting in a plate of bacon on the service line as the inspector approached the area. The area was open for service at the time of the inspection. The bacon was removed immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Portside Dry Storage Area
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Violation:
Three lids for the storage bins used for rice and lentils were cracked and in disrepair. Remediation began immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Pantry-Sand Bar
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Violation:
The jello-shot machine was not working at the time of the inspection. Staff stated this machine had not been working for at least three months.
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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.:
21
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Site:
Dining Room-Solarium - Beverage Station
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Violation:
The counter top for the beverage station was in disrepair. The counter top was chipping and had silicone that was peeling making the area difficult to clean.
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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-Sabor Tequilla
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Violation:
The entire back-bar shelving area was in disrepair. The bottle storage shelves were rusting and the tiles were falling off the bulkhead making the area difficult to clean.
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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-Trellis
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Violation:
The back-bar shelf was chipped and in disrepair making this area difficult to clean.
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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-Windjammer - Port Thirst Quencher Beverage Station
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Violation:
The back counter top for the beverage station was in disrepair making the entire back area difficult to clean. There were multiple cracks and recessed areas on the top and sides of the counter top. Staff stated these areas would be fixed during the net dry dock.
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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-Windjammer - Starboard Thirst Quencher Beverage Station
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Violation:
The entire back bar counter top was in disrepair. In many areas, there were chips, cracks and recessed areas. Staff stated this area was to be repaired during the upcoming dry dock.
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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:
Galley-Dishwash Area
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Violation:
Nine wood serving platters were stored on the clean rack in the dishwashing area. The platters did not have smooth finishes and had chips, grooves, and dents on the serving 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. 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:
Galley-Hot Line
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Violation:
Two upright ovens had door seals that were in disrepair. For both ovens, a heavy amount of steam was escaping from the top door area and excess water was escaping from the bottom areas and pooled on the deck below.
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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:
Galley-Hot Line
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Violation:
The food transportation cart was in disrepair. The plastic was peeling and chipping in many areas. The cart was removed immediately.
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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:
Galley-Hot Line
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Violation:
The glass door to the knife locker was shattered in one area. The door was fixed during the inspection.
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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 3, 4 and 5 Main
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Violation:
The cabinet doors on several of the waiter stations throughout the three decks of dining rooms had peeling and chipped laminate. Some of these areas, particularly on the door edges, were patched with tape, but this was also peeling.
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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.:
22
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Site:
Dining Room-Deck 3 Starboard Aft Waiter Station #19
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Violation:
A dishrack was placed directly on the deck to store a portable sneeze guard.
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Recommendation:
Do not store dishracks directly on the deck.
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Item No.:
22
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Site:
Galley-Deck 3 Scullery
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Violation:
On the soiled end of the port flight-type conveyor warewash machine, condensate was collected on the deckhead, exhaust hood, entrance to the machine, and deckhead air supply vent. The condensate was dripping from these surfaces to the soiled landing of the machine and the deck. Steam was also observed exiting the soiled end of the machine. Staff later stated the extraction trunk in the machine for the wash compartment was not working, which caused the excessive steam and condensate.
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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.:
22
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Site:
Galley-Deck 4 Scullery
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Violation:
Both small and large bowls exiting the port flight-type conveyor warewash machine had water pooled on the bottom inside the solid rim. These bowls were placed inverted and flat on the conveyor instead of angled to allow the water to drain. The pooled water had small dark flecks of debris.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Costal Kitchen Dishwashing Area
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Violation:
The wash tank water for the hood-type dishwashing machine was heavily soiled with food residue. The machine was shut-down and cleaned immediately.
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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.:
22
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Site:
Galley-Deck 2 Garden Cafe Scullery
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Violation:
Small bowls exiting the flight-type conveyor warewash machine had water pooled on the bottom inside the solid rim. These bowls were placed inverted and flat on the conveyor instead of angled to allow the water to drain. The pooled water had small dark flecks of debris.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
26
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Site:
Galley-Deck 4 Bakery
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Violation:
On the baguette roller, three of the four corners on the roller top were soiled with an accumulation of a dark dough residue. The machine was in use at the time of the inspection, but the residue appeared to be more than a 24-hour accumulation. This was cleaned immediately.
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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.:
28
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Site:
Galley-Deck 4 Scullery
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Violation:
Both small and large bowls exiting the port flight-type conveyor warewash machine had water pooled on the bottom inside the solid rim. These bowls were placed inverted and flat on the conveyor instead of angled to allow the water to drain. The pooled water had small dark flecks of debris. When removed from the machine, the bowls were stacked before being brought for air-drying, causing the pooled water from the bottom to come in contact with the inside of other bowls.
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Recommendation:
Ensure washed, rinsed and sanitized bowls are not recontaminated by the pooled water from the bottoms of other bowls.
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Item No.:
28
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Site:
Dining Room-Deck 3 Starboard Aft Waiter Station #19
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Violation:
A portable sneeze guard was stored on its end on a dishrack. The dishrack was only 4.5 inches above the deck.
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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-Deck 2 Garden Cafe Scullery
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Violation:
Small bowls exiting the port flight-type conveyor warewash machine had water pooled on the bottom inside the solid rim. These bowls were placed inverted and flat on the conveyor instead of angled to allow the water to drain. The pooled water had small dark flecks of debris. When removed from the machine, the bowls were stacked before being brought for air-drying, causing the pooled water from the bottom to come in contact with the inside of other bowls.
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Recommendation:
Ensure washed, rinsed and sanitized bowls are not recontaminated by the pooled water from the bottoms of other bowls.
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Item No.:
29
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Site:
Galley-Chops
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Violation:
The water temperature for the handwashing station adjacent to the clean storage did not reach 100°F. Remediation began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Dining Room-Solarium - Beverage Station
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Violation:
The deckhead above the beverage station was soiled and had a surface that was in disrepair making the entire area 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, 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-Costal Kitchen
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Violation:
The waiter pick-up station did not have coving. Remediation began immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-Sabor Tequila
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Violation:
The entire back-bar shelving area was in disrepair. The bottle storage shelves were rusting and the tiles were falling off the bulkhead making the area 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.
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Item No.:
33
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Site:
Galley-Hot Line
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Violation:
Two upright ovens had door seals that were in disrepair. For both ovens, a heavy amount of steam was escaping from the top door area and excess water was escaping from the bottom areas and pooled on the deck below.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
33
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Site:
Buffet-Windjammer - Starboard Forward Thirst Quencher Beverage Station
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Violation:
The bulkhead supporting the ice cuber machine was in disrepair. This bulkhead was wood and was separating at the joining seam from another bulkhead creating an area difficult to clean and maintain. Staff stated this area was to be repaired during the dry dock period.
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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:
Buffet-Windjammer - Buffet Area
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Violation:
The entire windjammer buffet service lines had many areas where the coving was missing, chipped, or not sufficient. Staff stated this area was to be fixed during the dry dock period.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
37
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Site:
Galley-Deck 3 Scullery
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Violation:
On the soiled end of the port flight-type conveyor warewash machine, condensate was collected on the deckhead, exhaust hood, entrance to the machine, and deckhead air supply vent. The condensate was dripping from these surfaces to the soiled landing of the machine and the deck. Steam was also observed exiting the soiled end of the machine. Staff later stated the extraction trunk in the machine for the wash compartment was not working, which caused the excessive steam and condensate.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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