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Item No.:
33
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Site:
Galley-Deck 14 Horizon
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Violation:
Two deck-mounted rice cookers did not have exhaust ventilation to minimize steam and condensation. Due to the lack of proper ventilation installment, an excessive amount of steam accumulated and condensate collected on the deckhead and bulkheads.
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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.:
17
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Site:
Buffet-Deck 14 Horizon Aft Beverage Station
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Violation:
Time control plans were missing at two of the aft beverage stations. During the inspection, 'soy milk and milk' were displayed with time control labels. This was corrected.
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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:
Bar-Deck 14 Amuletto
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Violation:
Dust accumulated on the top glass bar shelving for liquor bottle storage.
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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 14 Three Compartment Sink
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Violation:
The decks were pitted and soiled around the clean storage racks.
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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, 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:
Food Service General-Three Compartment Sink
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Violation:
The temperature gauges on the sanitizing compartment were not turned on to display temperatures in the following areas:
-Deck 14 Horizon Dishwash Area
-Deck 6 Main Galley & Crew Galley
Crew stated they do not turn on the gauges for chemical sanitizing. Temperatures were within range.
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Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewashing machines and the three-compartment sink.
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Item No.:
37
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Site:
Galley-Deck 14 Horizon
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Violation:
Two deck-mounted rice cookers did not have exhaust ventilation to minimize steam and condensation. Due to the lack of proper ventilation installment an excessive amount of steam accumulated and condensate collected on the deckhead and bulkheads.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Other-Deck 12 Passenger Women's Toilet Room Outdoors (Riveria Grill)
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Violation:
A sign was not posted to advise users of toilet facilities to use hand towels, paper towel, or tissue when exiting. This was corrected.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
16
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Site:
Dining Room-Deck 6
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Violation:
The consumer advisory listed on the Chefs Collection menu was unable to be read because of the small font size. This was corrected.
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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.:
22
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Site:
Galley-Deck 6 Dishwash Area
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Violation:
Two flight-type dishwash machines had been out of order for a year and awaiting new parts.
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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; (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.:
20
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Site:
Galley-Deck 6 Bakery
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Violation:
The conveyor belt for the dough sheeter was worn and frayed. This was replaced.
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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. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
17
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Site:
Bar-Deck 5 International Cafe
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Violation:
The display cabinet did not have a time control unit label nor was it included on the plan. The area was open and had potentially hazardous food items displayed with 4-hour discard labels.
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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.:
21
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Site:
Bar-Deck 5 International Cafe
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Violation:
The counter- mounted espresso machine had cords draped on the countertop. This was corrected.
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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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