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Item No.:
29
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Site:
Galley-Deck 4 Pastry
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Violation:
The manual handwashing station temperature was 126F on the coldest setting. This was corrected before the end of inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
21
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Site:
Other-Deck 4 Cafe Promenade
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Violation:
The box trolley cart was damaged around the edges making the areas difficult to clean.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
16
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Site:
Other-Deck 4 La Patissiere Cafe
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Violation:
A milk container on time control was not labeled with the appropriate 4 hour discard times.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan.
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Item No.:
21
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Site:
Bar-Deck 3 Casino
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Violation:
The center bar shelving island was heavily stained with orange markings.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
08
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Site:
Medical-
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Violation:
The air gap under the dialysis backflow prevention assembly was not sufficient. This was corrected.
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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.:
24
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Site:
Bar-Deck 15 - North Star
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
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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.:
20
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Site:
Bar-Deck 14 - Pool Bar
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Violation:
The pool bar and pantry soda guns had slotted fasteners in the food splash area of the handle.
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Recommendation:
Use 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.
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Item No.:
33
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Site:
Buffet-Deck 14 - Windjammer - Island #6
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Violation:
The deckhead ventilation cover was detaching from the deckhead while being supported with white tape.
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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.:
21
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Site:
Buffet-Deck 14 - Windjammer - Aft Starboard Side Beverage Station
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Violation:
The sealant around the countertop waste receptacle opening was peeling.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Bar-Deck 3 Casino
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Violation:
The center bar shelving island was heavily stained with orange markings.
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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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