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Item No.:
38
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Site:
Galley-Deck 7 - The Dock
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Violation:
There were no paper towels at the handwashing sink. The area was not open at the time of the inspection, and the crew stated the area had never been used.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
33
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Site:
Preparation Room-Deck 4 - Fish Preparation
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Violation:
Water dripped from the deckhead exhaust vent onto the deck below. The water was not pooling on the deck. Maintenance started immediately.
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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.:
22
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Site:
Galley-Deck 5 - Kitchen Table Dishwash
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Violation:
The hood-type dishwash machine had food debris obstructing the wash arm outlet. This was immediately cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure 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.
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Item No.:
18
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Site:
Buffet-Deck 15 - The Galley Burger Bar
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Violation:
A pan of gluten free pancake batter made with raw eggs was stored in a drawer behind a pan of uncovered cheese. When scooping the pancake batter, it could drip onto the cheese. This was corrected immediately.
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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.:
16
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Site:
Buffet-Deck 15 - The Galley Diner and Dash
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Violation:
On the two large menus posted at the station, there were no asterisks for the omelets advising readers to reference the consumer advisor at the bottom of the menu. A crew member stated omelets using fresh eggs are normally served fully cooked but may be ordered undercooked. On the paper menu, there was a consumer advisory for the omelets. This was corrected before the end of the inspection.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
33
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Site:
Buffet-Deck 15 - Tap That Cold Starboard Beverage Station
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Violation:
A movable carpet was placed in front of the beverage station. This was removed.
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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.
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Item No.:
29
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Site:
Galley-Deck 15 - Handwashing Station at Entrance
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Violation:
The handwashing sink was blocked by several sanitizing buckets. Crew members were actively filling the sanitizing buckets.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Galley-Deck 7 - The Dock
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Violation:
There were no paper towels at the handwashing sink. The area was not open at the time of the inspection, and the crew stated the area had never been used.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
21
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Site:
Bar-Deck 7 - The Dock Roller Shutters
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Violation:
The material on the back of the three roller shutters was not durable or easily cleanable. The material at the bottom of the left-most roller shutter was fraying.
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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.
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