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Item No.:
08
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Site:
Potable Water-
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Violation:
THE POTABLE WATER LINE SUPPLYING THE EMERGENCY SHOWER AND EYE WASH STATION IN THE EVAPORATOR ROOM WAS NOT STRIPED BLUE.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE AIR GAP AT THE MINERALIZER BACKWASH DISCHARGE LINE WAS NOT 2 TIMES THE DIAMETER OF THE LINE.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-FORWARD POOL AND MID SHIP MAIN POOL
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Violation:
THE SHEPHERD'S HOOKS WERE NOT IN PROMINENT LOCATIONS AT EACH OF THESE POOLS. THE FLOATATION DEVICES WERE NOT IN PROMINENT LOCATIONS AT EACH OF THESE POOLS.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
16
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Site:
Bar-PORT SIDE LIDO BAR
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Violation:
A FOUR HOUR DISCARD LABEL WAS NOT PLACED ON A CONTAINER OF HALF AND HALF IN THE UNDERCOUNTER REACH-IN REFRIGERATOR. STAFF STATED THAT THIS ITEM WAS ON TIME CONTROL. THIS BAR IS OPEN FOR MORE THAN FOUR HOURS.
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Recommendation:
4-hour discard labels are required for foods on time control in outlets open for more than 4 hours or service that exceeds 4 hours.
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Item No.:
18
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Site:
Galley-COLD ROOM 32
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Violation:
ONE PAN OF UNCOOKED SALMON FILETS WAS STORED DIRECTLY UNDER TWO CONTAINERS OF RAW GROUND BEEF PATTIES.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Bar-STARBOARD SIDE LIDO BAR
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Violation:
A WET ICE SCOOP WAS NOTED IN THE UNDERCOUNTER CABINET. SEVERAL NON-FOOD CONTACT ITEMS INCLUDING DRINK HOLDERS WERE NOTED ON THE SAME SHELF AS THIS SCOOP.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
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Item No.:
19
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Site:
Galley-CREW GALLEY SOUP PREPARATION
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Violation:
THE FLOUR CONTAINER LID DID NOT CLOSE PROPERLY, EXPOSING THE FLOUR TO CONTAMINATION.
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Recommendation:
Provide a tight fitting lid for this container.
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Item No.:
19
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Site:
Buffet-
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Violation:
THERE WERE SEVERAL TRAYS OF FOOD THAT WERE NOT PROVIDED WITH SERVING UTENSILS.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-DELI
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Violation:
A SNEEZE SHIELD WAS NOT PROVIDED FOR TRAYS OF COLE SLAW, PICKLES, AND RAW VEGETABLES.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-GRAND BUFFET DESSERT STATION
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Violation:
STANDING WATER USED TO RINSE SERVING UTENSILS WAS TESTED AT 125°F.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (6) In a container of water if the water is maintained at a temperature of at least 60°C (140°F) and the container is frequently cleaned and sanitized.
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Item No.:
19
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Site:
Buffet-GRAND BUFFET LINE
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Violation:
FOODS WERE PLACED FORWARD OF THE HOLDING WELLS AT THE SIDES OF THE SALAD SECTION OF THE BUFFET. THIS FOOD ALONG THE SIDE WAS LESS THAN 1 METER AWAY FROM THE PASSENGERS. A SIDE SHIELD WAS NOT PROVIDED.
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Recommendation:
Provide a side shield at this location.
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Item No.:
19
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Site:
Other-HAMBURGER GRILL
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Violation:
HOT FOODS AND COLD CONDIMENTS WERE PLACE ALONG THE COUNTER. SNEEZE SHIELDS WERE NOT PROVIDED.
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Recommendation:
Provide sneeze shields for these foods.
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Item No.:
19
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Site:
Other-AFT ICE CREAM STATION
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Violation:
THE ICE CREAM CONE DISPENSERS WERE OVERFILLED. THE TOPS OF THE DISPENSERS WERE NOT COVERED.
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Recommendation:
Ensure that the cones are covered.
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Item No.:
20
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Site:
Galley-BUFFET PANTRY
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Violation:
A PAN OF BEAN AND SHRIMP SALAD WAS TESTED AT 48°F IN THE WALK-IN UNIT. THE THERMOMETER IN THIS UNIT NOTED 50°F. THE SALAD WAS SENT TO THE BLAST CHILLER FOR COOLING. PER THE CHEF THE SALAD WAS TO BE USED FOR THE LUNCH SERVICE ONLY. OTHER FOODS IN THIS UNIT WERE AT THE PROPER TEMPERATURE. THIS UNIT IS OPENED AND CLOSED FREQUENTLY DURING SERVICE.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Other-PORT ICE CREAM STATION
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Violation:
THE ICE CREAM IN THE HOPPERS WAS TESTED AT 64°F. THIS UNIT WAS SET ON STANDBY WHICH ACCOUNTED FOR THE TEMPERATURE. THIS UNIT WAS PLACED OUT OF SERVICE AND THE MIX WAS DISCARDED.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Pantry-ROOM SERVICE
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Violation:
A FEW CONTAINERS OF YOGURT MEASURED 46°F TO 48°F IN COLD ROOM 44. THESE ITEMS WERE DISCARDED DURING THE INSPECTION. THE AMBIENT TEMPERATURE OF THE UNIT MEASURED 50°F DURING THE INSPECTION. THIS UNIT WAS NOT ON DEFROST.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
20
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Site:
Bar-CASINO BAR DECK 5
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Violation:
AN UN-OPENED ONE GALLON CONTAINER OF WHOLE MILK MEASURED 47°F IN THE UNDERCOUNTER REACH-IN REFRIGERATOR. THE AMBIENT TEMPERATURE OF THIS UNIT MEASURED 50°.
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Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Other-FORWARD PORT GRILL
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Violation:
THE LABEL ON THE TOAST-N-HOLD UNIT WAS PEELING, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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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Item No.:
21
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Site:
Buffet-BEVERAGE STATIONS
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Violation:
THE PAINTED SURFACES IN THE TECHNICAL COMPARTMENTS OF THE STATIONS WERE WORN, MAKING CLEANING DIFFICULT. ROUGH SURFACES WERE NOTED IN THE TECHNICAL COMPARTMENTS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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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Item No.:
21
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Site:
Galley-TASTE OF THE NATION HOT GALLEY
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Violation:
LOOSE AND MISSING SEALANT WAS NOTED ALONG THE BOTTOM OUTSIDE SURFACE OF THE HOT HOLD UNITS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-CREW CLEAN DISH STORAGE
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Violation:
A FEW PLATES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-CREW HOT GALLEY
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Violation:
THE TECHNICAL COMPARTMENT OF THE SALAMANDER WAS SOILED WITH GREASE RESIDUE.
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Recommendation:
Ensure that 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-BEVERAGE STATIONS
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Violation:
HEAVY ACCUMULATIONS OF MOLD WERE NOTED IN THE TECHNICAL AREAS OF THE BEVERAGE STATIONS.
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Recommendation:
Ensure that 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.:
29
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Site:
Bar-LOBBY BAR DECK 3
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Violation:
AN OPEN DRINK CONTAINER WAS PLACED IN THE HANDWASH STATION. STAFF STATED THAT IT WAS BEING HELD FOR A PASSENGER.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-MONGOLIAN DESSERT STATION
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Violation:
THE DECK-BULHEAD JUNCTURES WERE NOT COVED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-FORWARD PORT GRILL
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Violation:
THE GROUT WAS WORN, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-GRAND BUFFET LINE
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Violation:
THE DECK WAS SOILED UNDER THE COUNTERS. THE GROUT WAS WORN, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-COLD ROOM 20
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Violation:
SEVERAL CRACKED AND BROKEN DECK TILES WERE NOTED NEAR THE ENTRANCE, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
THE EXIT FROM THE TOILET STALL AREAS OF THE SPA REQUIRED THE USE OF BARE HANDS ON THE DOOR HANDLES.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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