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Item No.:
02
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Site:
Housekeeping-Public Vomit/Public Diarrhea Incident (PVI/PDI) Log
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Violation:
In the PVI/PDI log, the passenger name was recorded as ?unknown,? and no cabin number was noted for multiple incidents occurring in the Rembrandt Dining Room. Therefore, no medical follow-up with the passenger was conducted. Staff stated that seating in this restaurant is assigned; therefore, passenger names and cabin numbers are accessible.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) Medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) Interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation; (6) Documentation of the 3-day assessment of crew members for symptoms of AGE before joining the vessel; (7) Documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; (8) Assessment of food prepared or served by the food employee while symptomatic and corrective actions; (9) Documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
A non-continuous backflow prevention device installed on the water line for the counter-mounted ice and water dispenser was not appropriate for the service line application.
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Recommendation:
Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) Unit #3
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Violation:
The permeate water lines exiting the RO unit and directed to the potable water system were not stripped blue/gray/blue designating them as permeate 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 distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Deck 3 Trolley Wash
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Violation:
Water continuously dripped from the reduced pressure backflow prevention assembly's atmospheric vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Combination Ovens
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Violation:
Water continuously dripped from the backflow preventer's atmospheric vent on the right machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Food Service General-I-95 Corridor
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Violation:
Elevators being used for luggage and wood pallet transportation were also being used to transport food and previously cleaned and sanitized utensils, as noted in the previous violations. Staff stated this elevator was consistently used to transfer food instead of the adjacent designated food transportation elevator.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Food operations are conducted in a manner to prevent cross-contamination of food and equipment.
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Item No.:
14
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Site:
Galley-Deck 11 - Dishwash
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|
Violation:
A crew member with a pronounced beard was handling cleaned plates without wearing a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Ensure these items are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service articles and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches. Ensure food employees wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Ensure these items are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service articles and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
16
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Site:
Bar-Deck 11 - Windjammer Bar
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|
Violation:
Approximately thirty -gallon containers of whole milk and eight containers of whipped cream in an undercounter reach-in refrigerator at the front bar counter had internal temperatures ranging from 44F to 55F when measured with the inspector's and crew member's thermometers. The unit appeared to be overloaded with product, resulting in inadequate air circulation to maintain proper temperatures. The ambient thermometer inside the unit indicated 41F; however, it was positioned on the side of the shelving with sufficient airflow. The milk products had been loaded into the refrigerator the night before the inspection. Corrective action was immediately taken.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
16
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Site:
Galley-Deck 3 Beverage Station
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|
Violation:
A date label of August 29, 2025 (day prior to the inspection) was affixed to two bulk milk bags in the bulk milk time control unit. Crew confirmed the milk was on time control and should not have had discard labels.
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Recommendation:
Ensure refrigerated, ready-to-eat TCS/PHF is discarded if not consumed within 7 calendar days from the date of preparation or opening. Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
18
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|
Site:
Galley-Deck 5 Tournant Walk-In Refrigerator 5798F
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|
Violation:
Raw chicken was stored over cartons of pasteurized eggs. Crew began corrective action.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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|
Site:
Provisions-I-95 Corridor
|
|
Violation:
A heavily soiled food transportation cart contained a package of hermetically sealed raw fish resting on top of whole avocados. Additionally, the package of raw fish was wet, causing water to drip onto the avocados.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?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; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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|
Site:
Provisions-I-95 Corridor
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|
Violation:
A heavily soiled food transportation cart contained a package of hermetically sealed raw fish resting on top of whole avocados. Additionally, the package of raw fish was wet, causing water to drip onto the avocados.
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|
Recommendation:
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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|
Site:
Provisions-I-95 Corridor
|
|
Violation:
Nonfood elevators used for luggage and wood pallet transportation were used to transport two soiled food transportation carts carrying pizza dough to deck 5. Additionally, previously cleaned and sanitized utensils and food container lids were stored unprotected on a second cart being transported in the same elevator.
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|
Recommendation:
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
|
|
Site:
Buffet-Deck 11 - Beverage Stations
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|
Violation:
Two trays of cups filled with juice at the self-service beverage stations were positioned too far forward for the sneeze guard to be effective and exposed a few of the filled cups from possible contamination.
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|
Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
19
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|
Site:
Buffet-Deck 11 - Jade Line - Starboard Forward
|
|
Violation:
Bowls of scallions and cut bacon out for passenger self-service were not completely underneath the sneeze shield. This was corrected.
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|
Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
20
|
|
Site:
Galley-Deck 4 Ice Machine
|
|
Violation:
Excessive loose sealant hung from the top of the ice bin. Crew took the machine out of service.
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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; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
|
|
Site:
Buffet-Deck 5 - Sorrento's Multi-Flow Soda Machine
|
|
Violation:
Excessive electrical cabling lay on the bottom surface of the technical compartment of the newly installed self-service soda dispensing machines.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
Item No.:
21
|
|
Site:
Buffet-Deck 11 - Buffet Stations
|
|
Violation:
Countertops throughout the buffet stations had open and recessed seams where countertop sections joined as well as between countertop and bulkhead junctions. Staff reported this will be addressed during the next dry dock.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 - Dishwash
|
|
Violation:
Four brown bus bins were placed on the deck under the soiled drop off counter.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 - Dishwash
|
|
Violation:
Four upper final rinse spray nozzles of the active flight-type conveyor dishwash machine were not producing a fan-like spray pattern. Additionally, the teeth of the conveyor track had several sections missing.
|
|
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; (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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|
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Item No.:
22
|
|
Site:
Galley-Deck 11 - Dishwash
|
|
Violation:
Water was leaking from the underside of the glasswash machine and pooling on the deck below. Additionally, the third spray nozzle from the left on the lower final rinse arm was not functioning correctly, with water spraying horizontally instead of upward.
|
|
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; (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
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The upper spray arm in the flight-type conveyor dishwash emitted a weak and ineffective spray pattern. Crew began corrective action.
|
|
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; (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
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The final sanitizing rinse plate surface temperature did not consistently reach 160F or above. The left side of the machine reached 158F and 155F, and the right side of the machine reached 165F.
|
|
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; (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
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
Some upper final sanitizing rinse spray nozzles in the flight-type conveyor dishwash machine emitted a weak and ineffective spray pattern. Crew began corrective action.
|
|
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; (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
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type potwash machine did not function due to an issue with the impeller. Crew placed a work order for the unit earlier in the day.
|
|
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; (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.:
26
|
|
Site:
Buffet-Deck 14 - Crown Lounge
|
|
Violation:
An accumulation of old coffee residue was on the underside of the dispensing nozzles and nozzle housing of the counter mounted espresso machine.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 11 - Starboard Forward Beverage Station
|
|
Violation:
A pink substance accumulated on the white plastic ice chute actuator of the ice/water machine.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 11 - Starboard Aft Beverage Station
|
|
Violation:
Sticky brown residue was on a technical data sticker inside the ice chute housing located in the food splash area.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 11 - Buffet Stations
|
|
Violation:
Old food soil of more than a day's accumulation was in many of the recessed seams of the countertops.
|
|
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:
Buffet-Deck 5 - Sorrento's - Multi-Flow Soda Machine
|
|
Violation:
General debris from the instillation process soiled the technical space of the newly installed self-service soda dispensing machines.
|
|
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:
Provisions-I-95 Corridor
|
|
Violation:
Nonfood elevators used for luggage and wood pallet transportation were used to transport two soiled food transportation carts carrying pizza dough to deck 5.
|
|
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:
Provisions-I-95 Corridor
|
|
Violation:
A heavily soiled food transportation cart contained a package of hermetically sealed raw fish resting on top of whole avocados. Additionally, the package of raw fish was wet, causing water to drip onto the avocados.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Fan Room 5-1
|
|
Violation:
Crew stored two ice machine evaporators and one counter ice machine unit in the fan room. Crew explained the equipment is due to be offloaded.
|
|
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; (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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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|
|
Item No.:
28
|
|
Site:
Provisions-I-95 Corridor
|
|
Violation:
Previously cleaned and sanitized utensils and food container lids were stored unprotected on a soiled cart being transported in a nonfood elevator.
|
|
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; (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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Sorrento's
|
|
Violation:
Four previously cleaned and sanitized plastic cups were stored wet nested. When unstacked, water dripped from the cups.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 11 - Sprinkles
|
|
Violation:
A designated crew handwashing sink was not provided for the crew member responsible for dispensing and serving ice cream cones to passengers. The crew member currently sanitizes hands using a hand antiseptic, dons gloves, and proceeds to prepare and serve ice cream cones to passengers.
|
|
Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing station. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have at least one handwashing station. Ensure a handwashing station is within 8 meters (26 feet) of all parts of the area and is not in an adjacent area that requires passage through a closed door where the users make hand contact with the door. Ensure handwashing sinks are at least 750 millimeters (30 inches) above the deck, so users do not have to reach excessively to wash their hands.
|
|
|
Item No.:
33
|
|
Site:
Galley-Combination Ovens
|
|
Violation:
Water collected on the deck under both combination ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 Freezer Next to Fire Door 0.8.20
|
|
Violation:
Excessive ice accumulated on the deckhead and bulkhead behind the evaporative condenser.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The decks in various food areas of the main galley and preparation rooms were in disrepair, such as recessed grout, and were difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 - Starboard Forward Beverage Station
|
|
Violation:
An unused soda line was resting on the deck inside a technical compartment at this station. Standing water rested underneath and around the line.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 - Dishwash
|
|
Violation:
Water from the underside of the glasswash machine was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 - Dishwash
|
|
Violation:
Four brown bus bins were placed on the deck under the soiled drop off counter.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 - Windjammer Decks
|
|
Violation:
Deck tile grout, integral coving at deck/bulkhead junctures, and metal profiling along door thresholds and entrance ways were in poor repair throughout much of the worker side of the buffet stations and galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Combination Ovens
|
|
Violation:
Water continuously dripped under the left combination oven onto the deck. The source of the leak was unknown.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Bar-Deck 5 - The Pub
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Violation:
Light intensity at the back bar upper bottle storage shelving could not reach 220 lux for cleaning.
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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.:
36
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Site:
Buffet-Deck 11 - Sprinkles
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Violation:
There were no designated deckhead lights for the two ice cream machines. Ambient lighting was adequate during the inspection; however, the outlet operates after sunset.
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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 5 - Sorrento's - Dining Room
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Violation:
Light intensity at the silverware and condiment station in the dining room was 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 11 - Port and Starboard Aft Buffet Stations
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Violation:
Light intensity along the hot serving stations did not consistently reach 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 11 - Aft Buffet Stations
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Violation:
Light intensity at the self-service cereal station could not reach 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.:
39
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Site:
Buffet-Deck 11 - Starboard Aft Beverage Station
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Violation:
One tiny fly was observed near the coffee machine.
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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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