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Item No.:
37
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Site:
Galley-Deck 6 Portside Dishwash
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Violation:
An excess amount of steam was gathering on the outside of the ventilation hood at the dirty side area of the dishwashing machine. It was determined that a ventilation duct in the deckhead above the dishwashing machine was not sealed correctly due to a missing gasket causing the system to not operate effectively.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
08
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Site:
Potable Water-Lotus Spa
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Violation:
The hot and cold potable water lines for the pedicure and hair wash stations were not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
28
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Site:
Dining Room-Deck 6 Estrella Restaurant
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Violation:
Two previously cleaned water pitchers were stored wet at the portside aft waiter station. They were removed for cleaning and sanitizing. The area was not in service at the time of the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
20
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Site:
Dining Room-Deck 6 Estrella Restaurant
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Violation:
Two water pitchers stored at the portside aft waiter station were in disrepair. The lids of both water pitchers were cracked on the inside food contact area making them difficult to clean. The pitchers were removed immediately.
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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; 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;tact surfaces and in splash zones.
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Item No.:
26
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Site:
Dining Room-Deck 6 Estrella Restaurant
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Violation:
At the portside aft waiter station, two previously cleaned tea/coffee pots were stained on the inside with coffee and tea residue. An alcohol swab was used to remove the residue. It was discussed to have these pots-soaked prior cleaning in the warewash machine.
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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.:
39
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Site:
Galley-Deck 6 Portside Coffee Station
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Violation:
Five live water-drain flies were seen in the technical compartment under the countertop cappuccino machine. The pest management supervisor was notified immediately.
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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.:
08
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Site:
Galley-Deck 6 Portside Coffee Station
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Violation:
The continuous pressure backflow prevention device for the juice machine was corroded and the vent holes for the device was blocked rendering the device ineffective. A new device was disinfected and replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Galley-Deck 6 Portside Coffee Station
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Violation:
The upright toaster machine was soiled, dusty, and had dried cleaning material (chlorine) deposits on the conveyor rack and inside housing areas. The toaster machine was previously cleaned. The area was not in used at the time of the inspection and no food was impacted.
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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:
Galley-Deck 6 Portside Coffee Station
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Violation:
The upright toaster machine had glue and paper residue on the outside housing making this area difficult to keep clean. Staff stated that a sticker was recently removed. This area was previously cleaned. Remediation began 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.:
24
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Site:
Galley-Deck 6 Portside Potwash
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Violation:
The final rinse manifold temperature for this machine actively reached between 195 and197 degrees repeatedly during multiple sanitation cycles. The staff engineer adjusted the temperature solenoid during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
33
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Site:
Galley-Deck 6 Portside Dishwash
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Violation:
An excess amount of water was dripping from the outside of the ventilation hood and pooling onto the deck below in the dirty side area of the dishwash machine. No condensation was observed inside of the hood and no clean utensils were affected. It was determined that a ventilation duct in the deckhead above the machine was dripping condensate due to a missing gasket.
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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:
Galley-Deck 5 Bakery
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Violation:
The dough sheeter in this area was beginning to fray in multiple areas. The belt was in service at the time of the inspection. No food stains were observed on the belt.
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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.:
20
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Site:
Galley-Deck 5 Main Pastry
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Violation:
The dough sheeter belt was beginning to fray in multiple areas. This machine was in service at the time of the inspection. There were no food stains on the belt.
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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.:
26
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Site:
Galley-Deck 5 Hot Area
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Violation:
The portable carving station had plastic residue embedded into the stainless-steel carving platform. This piece of equipment was previously cleaned. Remediation began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
19
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Site:
Provisions-Frozen Meat Room 4711
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Violation:
There was an accumulation of ice on the outside top area of three frozen meat boxes near the evaporator unit inside this room. The box lids were sufficiently sealed and no food inside of the boxes was affected.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; streamlined
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Item No.:
08
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Site:
Potable Water-Lotus Spa
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Violation:
At the hot and cold potable water lines for the pedicure and hair wash stations, the air gap between the backflow prevention device vent and catch tray was not twice the diameter of the delivery line. Also, the water lines were not striped to indicate potable water.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
28
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Site:
Other-Forward Baggage Area (FSD 04.3.13)
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Violation:
In front of the Boutique Store, numerous boxes of paper straws, single service cups, and lids were stored under an unfinished deckhead. All boxes were sealed during the inspection. Staff stated these items were delivered the day prior to the inspection.
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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. No single-service / single-use items or chemicals should be stored in unfinished lockers or rooms.
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Item No.:
39
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Site:
Buffet-Deck 16 - Lido Cold Line
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Violation:
There was one live small house fly around the cold line buffet service area. No food was impacted during the inspection.
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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.:
19
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Site:
Buffet-Deck 16 - Lido Cold Line
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Violation:
A pair of serving tongs used to serve sliced cold cut meats was observed with the handle resting inside the serving dish. Staff had the cold cut meats removed.
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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 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
33
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Site:
Buffet-Deck 16 - Beverage Station Starboard
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Violation:
The starboard beverage station technical space had significant condensate collected above the compressor system serving the hot beverage machines. The condensate was dripping and pooling on the deck.
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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 16 - Beverage Station
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Violation:
The portside beverage station technical space had significant condensate collected above the compressor system serving the hot beverage machines. The condensate was dripping and pooling on the deck.
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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.:
39
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Site:
Buffet-Deck 16 - Beverage Station Port Side
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Violation:
There was one live small fly in the technical space below the coffee machine.
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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.:
26
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Site:
Buffet-Deck 16 - Dishwash
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Violation:
In a stainless-steel storage locker of previously cleaned and sanitized serving dishes, three shallow bowls were soiled with a white ring on the inside food contact area. These bowls were removed to be rewashed.
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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.:
39
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Site:
Other-Deck 16 - Swirls
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Violation:
There was one live moth on the bulkhead above the handwash sink.
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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.:
33
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Site:
Galley-Deck 16 - Alfredo
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Violation:
The fire shutter deck-locking slots were filled with standing water. Staff stated this water was from the doors cleaning and sanitizing processes. 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.
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Item No.:
33
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Site:
Galley-Deck 16 - Crown Grill
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Violation:
The fire shutter deck-locking slots were filled with standing water. Staff advised this water was from the cleaning and sanitizing processes. This area was not 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.
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Item No.:
33
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Site:
Galley-Deck 5 - International Cafe
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Violation:
The fire shutter deck-locking slots were filled with standing water. Staff advised this water was from the cleaning and sanitizing processes. 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.
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Item No.:
42
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Site:
Children Area-Outdoor Play Equipment
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Violation:
Ropes used as handrails to climb up stairs on the outdoor play equipment were not easily cleanable. This area included ages 3 to 7 years of age.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands is cleanable.
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Item No.:
42
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Site:
Children Area-
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Violation:
Board games located in the children's area designated for ages 3 to 7 included cardboard pieces that are unable to be cleaned and disinfected daily. The Children's area was not in operation. Staff stated they inspect the games and discard if they are soiled.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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