|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 30 (Tank Top) - Reverse Osmosis Unit # 2
|
|
Violation:
There was no effective air gap or backflow prevention device provided for the potable water filling line for the chemical tank. Crew initiated corrective action.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Dining Room-Deck 15 - SeaPlex Doghouse Beverage Station
|
|
Violation:
A plastic hose was attached to the atmospheric vent of the carbonator backflow prevention device for the deck mounted soda multi flow machine in a manner that prevented draining. Water collected inside this hose. Crew initiated corrective action.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 14 - Windjammer Portside Beverage Station, Forward
|
|
Violation:
A plastic hose was attached to the atmospheric vent of the carbonator backflow prevention device for the deck mounted soda multi flow machine in a manner that prevented draining. Water collected inside this hose. Crew initiated corrective action.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 14 - Outdoor Swimming Pool # 1
|
|
Violation:
The bottom left screw was missing for the swimming pool?s portside antientrapment drain cover.
|
|
Recommendation:
Ensure antientrapment drain covers are installed per the manufacturer?s specifications.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 4 - Pantry Walk-In Refrigeration Unit
|
|
Violation:
Six cartons of liquid eggs measured between 60.1F and 72.3F with a calibrated thermometer. All other potentially hazardous food items inside the walk-in refrigeration unit measured 41F and below. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Deck 9 - Walk-In Refrigeration Unit
|
|
Violation:
Crew could not confirm that three hotel pans of chicken wings reached the full-cook temperature of 165F. Crew confirmed these chicken wings were cooked to approximately 161F through logs and discussion. Crew identified these wings were cooled and placed into cold holding prior to completing cooking immediately before service. Crew initiated corrective action.
|
|
Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 14 - Windjammer Hot Line
|
|
Violation:
Time/temperature control for safety (TCS) cooked rice, dal, bean stew, pasta, and Alfredo sauce were out for service in a time control unit; however, were not identified with a 4-hour discard label. The service period was greater than 4 hours. Crew initiated corrective action.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 4 - Caf Promenade
|
|
Violation:
A tray of tomato and mozzarella sandwiches, identified with a time control label, was stored inside a reach-in refrigeration unit that was not designated as a time control unit. Crew initiated corrective action.
|
|
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. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) 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. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 4 - Pantry Walk-In Refrigeration Unit
|
|
Violation:
A tray of cold-smoked salmon was stored on a shelf above a bin of ready-to-eat bagels. Crew initiated corrective action.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
|
|
|
Item No.:
18
|
|
Site:
Room Service-Deck 9 - Walk-In Refrigeration Unit
|
|
Violation:
Three hotel pans of partially cooked chicken wings were stored above raw salmon filets and raw ground beef patties. Crew confirmed these chicken wings were cooked to approximately 161F through cooking logs and discussion but could not confirm they reached the full-cook temperature of 165F. Raw salmon and raw ground beef patties require a lower cooking temperature for microorganism destruction. Crew initiated corrective action.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
20
|
|
Site:
Dining Room-Deck 15 - SeaPlex Doghouse Beverage Station
|
|
Violation:
The deck-mounted soda multi-flow machine was out of service for at least 2 months while awaiting repair. Crew identified a technician was onboard to repair the unit.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 14 - Coastal Kitchen Dishwashing Area
|
|
Violation:
A cutting board stored on the clean rack was heavily scored. Brown residue collected inside areas of recess. Crew initiated corrective action.
|
|
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. 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.
|
|
|
Item No.:
20
|
|
Site:
Dining Room-Deck 14 - Johnny Rockets Beverage Station
|
|
Violation:
The white piece of plastic surrounding the gray ice chute for the counter-mounted ice bin was in disrepair, creating a difficult to clean surface. Black and brown residue accumulated inside the food splash zone surrounding the top of the ice bin. Crew initiated corrective action.
|
|
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. 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. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Sorrento's
|
|
Violation:
The top corners of time control trolleys 2A and 2B were heavily damaged and chipped, creating difficult-to-clean surfaces.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Windjammer Potwashing Area
|
|
Violation:
The 'low temperature' alarm light on the front-loading potwashing machine was covered with sealant, obstructing sight during periods of inadequate temperature.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Coastal Kitchen Dishwashing Area
|
|
Violation:
The plastic housing on the two upper wash and final rinse arms was broken and chipped inside the double-rack hood-type dishwashing machine. Additionally, two wash nozzles were soiled with debris, creating an ineffective spray pattern. Crew initiated corrective action.
|
|
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). 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Jamie's Italian
|
|
Violation:
Two upper wash arms in the double rack hood-type dishwashing machine were loose. Additionally, three wash/final rinse nozzles were blocked with debris, preventing an effective spray pattern. Crew initiated corrective action.
|
|
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). 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Sorrento's Potwashing Area
|
|
Violation:
Soiled food equipment was racked in a manner that prevented exposure to an unobstructed spray inside the hood-type potwashing machine. A small, plastic bin was racked beneath a larger plastic bin, preventing the spray from reaching all surfaces of the larger bin. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 - SeaPlex Doghouse Show Galley
|
|
Violation:
Food-contact surfaces of the hot dog rollers were soiled with a small amount of grease. This area was not in service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 - Coastal Kitchen Dishwashing Area
|
|
Violation:
Brown residue accumulated inside recessed areas of a heavily scored cutting board. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 15 - SeaPlex Doghouse Beverage Station
|
|
Violation:
The deck-mounted soda multi flow machine was out of service for over 2 months but was excessively soiled with sugar and sticky residue on the food contact surfaces of the dispensing nozzle. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 14 - Johnny Rockets Beverage Station
|
|
Violation:
Black and brown debris soiled the food splash zone surrounding the top of the counter-mounted ice bin. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 14 - Windjammer Starboard Beverage Station, Forward
|
|
Violation:
A small amount of black debris accumulated on food-contact surfaces inside the ice bin. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 - Windjammer Hot Galley
|
|
Violation:
The top of the soap dispenser, located at the handwashing station between the combination ovens, was soiled with water drip from the combination oven's backflow prevention device vent. The vent's drain was directed towards the soap dispenser.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 15 - SeaPlex Doghouse Beverage Station
|
|
Violation:
The deck-mounted soda multi flow machine was out of service for at least 2 months but was excessively soiled on multiple nonfood-contact surfaces. Excessive crystallized sugar and sticky residue accumulated inside the technical compartment, on the outside of the machine, in the drip tray, and under the machine. Additionally, the bottom of the machine was covered in sticky debris. The excess sugary residue was so thick that it slowed the opening of the carbonator drawer. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Room Service-Deck 9 - Crew Toilets
|
|
Violation:
The handwashing soap did not lather effectively for hand washing. Crew initiated corrective action.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 14 - Windjammer Portside Beverage Station, Forward
|
|
Violation:
The handwashing soap did not lather effectively for hand washing. Crew initiated corrective action.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 15 - SeaPlex Doghouse Beverage Station
|
|
Violation:
Brown syrup dripped down the mount of the out-of-service, deck-mounted soda multi-flow machine and collected on the deck. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 6
|
|
Violation:
One fruit fly was in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Windjammer Portside Beverage Station, Forward
|
|
Violation:
Three flies flew in front of the deck-mounted soda multi-flow system.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Bar-Deck 14 - Sky Bar
|
|
Violation:
There were no effective barriers to protect the interior of the pantry from potential pest entry between the open deck of the bar and the corridor. Crew identified the fire door between the pantry and the open corridor remained open during service.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|