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Item No.:
33
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Site:
Other-Deck 10 - Spa
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Violation:
The beverage countertop coving was chipped and in disrepair.
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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.:
31
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Site:
Provisions-Deck 0 - Dry Store Room 1
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Violation:
Twenty-five boxes of tea and twenty-seven boxes of syrup were stored on the same shelf as the hand sanitizer. These items were stored directly below a sign stating 'hand sanitize storage only. No other storage in this area'.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles.
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Item No.:
33
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Site:
Preparation Room-Deck 0
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Violation:
Three deck tiles were cracked and in disrepair near the handwashing station.
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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, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
30
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Site:
Preparation Room-Deck 0
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Violation:
The paper towel waste receptacle was missing at the handwashing station.
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
20
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Site:
Preparation Room-Deck 0
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Violation:
The blade protector for the meat slicer was in disrepair with rough and dented edges.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
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Item No.:
33
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Site:
Provisions-Deck 0 Meat Freezer
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Violation:
Ice accumulated on the bulkhead near the outside air supply vent near the entrance door.
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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.:
28
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Site:
Galley-Deck 0 - Warewash
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Violation:
Ten stacks of previously cleaned and sanitized plates were stored on a clean storage table with the top plate upright and not covered or inverted.
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Recommendation:
Store clean equipment and utensils: Covered or inverted.
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Item No.:
13
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Site:
Galley-Deck 0 Warewash
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Violation:
Ten stacks of previously cleaned and sanitized plates were stored on a clean storage table with the top plate upright and not covered or inverted. When the inspector asked why the plates were stored there, crew stated because they needed to be dried with a wiping cloth and inspected. When discussing the importance of air drying, they started placing plates on plastic trays to go on the vertical metal racks. The metal racks were not spaced high enough for the plates to be stacked.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that proper air drying procedures are followed correctly.
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Item No.:
27
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Site:
Buffet-Deck 0 - Team Dining 1
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Violation:
The buffet area was previously cleaned between services; however, food debris was on the crew side of the service counter and the top horizontal surface of the sneeze guard.
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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 0 - Team Dining 1
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Violation:
The heat lamps were soiled with more than a day's accumulation of dried food debris.
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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.:
17
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Site:
Buffet-Deck 0 - Team Dining 2
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Violation:
The time control plan listed a refrigerator on temperature with the same identification label as a coffee machine?s time control unit, which caused confusion when determining if the coffee machine?s milk container was on time or temperature control. The time control plan listed a working refrigerated milk dispenser unit #CM 1 was on temperature control and the milk/creamer was poured in WMF #1 coffee machine. The coffee machine was physically labeled as #CM 1 and the time control milk unit had a number four on it, which did not correlate to the time control plan. Crew stated that the refrigerated #CM-1 unit was in the galley.
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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; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
27
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Site:
Galley-Deck 3 - Wine Cellar
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Violation:
Excessive condensate was on the cover to the cold well. Open beverages were stored in the cold well, but were not impacted.
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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.:
39
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Site:
Galley-Deck 3 - Warewash Forward Starboard Side
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Violation:
One small fly was on a plastic rack filled with previously cleaned and sanitized cups.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
28
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Site:
Galley-Deck 3 - Warewash Forward Starboard Side
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Violation:
Previously cleaned and sanitized bowls were stored in a soiled plastic rack in the clean storage area.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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Item No.:
27
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Site:
Galley-Deck 3 - Warewash Forward Starboard Side
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Violation:
One previously cleaned bowl and one plate were soiled on the nonfood-contact surface and stored in the clean storage area.
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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.:
33
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Site:
Galley-Deck 3 - Center
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Violation:
The deck tile grout was missing and recessed throughout this area.
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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.:
24
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Site:
Galley-Deck 3 - Warewash Port Side
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Violation:
The in-use flight-type warewashing machine's final sanitizing rinse temperature at the manifold measured 198F. The warewashing machine's temperature gauge indicated a final rinse temperature between 199F and 201F.
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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 3 - Appetizer
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Violation:
The deck tile grout was in disrepair and missing pieces throughout this area.
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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.:
36
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Site:
Dining Room-Deck 3 - Silver
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Violation:
The light intensity measured less than 220 lux at the two waiter stations in the aft of the elevated seating section.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
29
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Site:
Room Service-Deck 6
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Violation:
A user-adjustable faucet's water temperature at the handwashing station measured 123F on the coldest setting.
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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.:
39
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Site:
Room Service-Deck 6
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Violation:
One fly was underneath the soiled drop-off area of the warewashing area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
36
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Site:
Room Service-Deck 6
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Violation:
The light intensity over the food biodigester in the warewashing area measured less than 220 lux. This was corrected immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
33
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Site:
Room Service-Deck 6
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Violation:
Water pooled inside of deckhead light fixtures in the following areas:
- Walk-in refrigerator over the trolley cart with vegetables in a covered container.
- Above the reach-in refrigerator time control unit.
- Above the time control cold well unit.
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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.:
38
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Site:
Galley-Deck 10 - Diamond Steakhouse
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Violation:
The cleaning locker was not labeled 'cleaning materials only.' This was corrected immediately.
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Recommendation:
Label the cleaning equipment locker "CLEANING MATERIALS ONLY."
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Item No.:
26
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Site:
Bar-Deck 12 - Serenity
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Violation:
The ice machine's evaporator deflector panel and ice thickness sensor on the food-contact surface were excessively soiled with a pink and black residue. Corrective action began immediately.
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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 cleaned and sanitized equipment and utensils.
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Item No.:
33
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Site:
Bar-Deck 9 - Red Frog
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Violation:
Coving was not on the top back bar shelf where opened bottles are stored. This was corrected immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
24
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Site:
Buffet-Deck 9 - Port Side Waiter Station
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Violation:
The chlorine solution in the sanitizing container 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.:
26
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Site:
Galley-Deck 9 - Blue Iguana Cantina
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Violation:
The ice machine's evaporator deflector panel and ice thickness sensor on the food-contact surface were soiled with a pink and black residue. Corrective action began immediately.
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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 cleaned and sanitized equipment and utensils.
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Item No.:
14
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Site:
Galley-Deck 9 - Blue Iguana Cantina
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Violation:
A food employee was actively preparing food with a ring that had cut crevices. This was corrected immediately.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
33
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Site:
Buffet-Deck 9 - Guy's Burger Joint - Starboard Side Waiter Station
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Violation:
The black sealant around the waiter station deck tile was in disrepair. Corrective action began immediately.
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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.:
39
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Site:
Galley-Deck 9 - Pizzeria
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Violation:
One fly was in the galley area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
27
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Site:
Buffet-Deck 9 - Grand Buffet - Port Side Beverage Station
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Violation:
Food residue and water pooled inside of the technical space underneath the counter-mounted juice machine. Corrective action 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.:
39
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Site:
Buffet-Deck 9 - Grand Buffet - Center
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Violation:
One fly was on the back center countertop. No food was impacted at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
36
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Site:
Buffet-Deck 9 - Swirl Ice Cream Station Aft
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Violation:
The light intensity at the ice cream station measured less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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 9 - Beverage Station Aft
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Violation:
The light intensity on the left side of the counter-mounted coffee machine measured less than 110 lux.
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Recommendation:
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.:
22
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Site:
Galley-Deck 9 - Warewashing Area
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Violation:
The rack-type warewashing machine's right spray nozzle was not emitting water for the final sanitizing rinse. Cups had been cleaned and sanitized prior to inspection of the spray pattern. This was corrected immediately.
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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.
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