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Item No.:
21
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Site:
Buffet-Deck 11 - Cabanas Starboard Aft Beverage Station
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Violation:
Excessive silicone was applied to the countertop, making it difficult to clean.
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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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Item No.:
20
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Site:
Buffet-Deck 11 - 24-hour Portside Beverage Station
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Violation:
Inside the in-counter ice machine, a metal part from the interior frame of the icebox had broken off and fallen into the ice.
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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.:
19
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Site:
Buffet-Deck 11 - 24-hour Portside Beverage Station
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Violation:
Ice was contaminated with a metal part that had broken off from the ice machine?s interior frame.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Bar-Deck 13 - Waves Bar
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Violation:
Silicone peeled away from the corners of the bottle display shelf, leaving 90 angles that were difficult to clean.
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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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Item No.:
21
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Site:
Bar-Deck 4 - Vista Cafe
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Violation:
The counter-mounted coffee machine's mounting plates did not contain fasteners, leaving difficult-to-clean penetrations. No sealant was used to seal the legs to the counter, creating a seam where coffee grounds accumulated. Additionally, unnecessary silicone was on the countertop where the machine had previously been mounted.
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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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Item No.:
27
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Site:
Bar-Deck 4 - Vista Cafe
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Violation:
Coffee grounds accumulated in the counter-mounted coffee machine's mounting plates and in seams between the legs and countertop.
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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.:
26
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Site:
Pantry-Deck 4 - Vista Cafe
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Violation:
The interior of one previously cleaned and sanitized cream carafe was soiled with food residue.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Bar-Deck 4 - Evolution
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Violation:
Silicone receded from the beer tap's base, creating an open seam within the countertop.
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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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Item No.:
33
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Site:
Bar-Deck 4 - Evolution
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Violation:
The step inside the bar's working area had a gap between its front edge and its deck tiles.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Bar-Deck 4 - 687 Pub
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Violation:
The counter beneath the alcohol shelf's roller door was soiled with more than a day's accumulation of dust.
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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:
Food Service General-Integrated Pest Management
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Violation:
Flies were in the following food areas:
Deck 4 Skyline Lounge - One fruit fly above the bar counter
Deck 11 Eye Scream - One fruit fly next to the ice cream machines
Deck 2 Enchanted Garden - One house fly around the buffet
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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.:
21
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Site:
Buffet-Deck 2 - Enchanted Garden
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Violation:
The manufacturer label was dislodged from heat lamp frame #16251 making the area difficult to clean.
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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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Item No.:
21
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Site:
Galley-Deck 2 - Enchanted Garden Pastry Area
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Violation:
The pastry transportation cart was in disrepair. The door was dented preventing the door from properly closing. Additionally, the door latch could not keep the door closed. The transportation cart was taken out of service immediately.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Deck 2 - Enchanted Garden - Bain-Marie Hot Line
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Violation:
Condensate collected on the stainless steel backsplash of the hot line. No food was 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.:
37
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Site:
Galley-Deck 2 - Enchanted Garden - Bain-Marie Hot Line
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Violation:
Condensate collected on the stainless steel backsplash of the hot line. No food was impacted.
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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 exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
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Item No.:
20
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Site:
Galley-Deck 2 & 3 - Ice Machines
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Violation:
In the following locations, each ice machine's three plastic evaporator housings were cracked in multiple areas where screws attached the housing to the evaporator unit:
Deck 2 - Enchanted Garden - Dry Food Storage Area
Deck 2 - Enchanted Garden - Bain Marie Hot Galley
Deck 3 - Animator's Palate Galley
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
19
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Site:
Galley-Deck 2 - Enchanted Garden - Bain-Marie Hot Line
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Violation:
A food worker did not change gloves as required while preparing waffles. The worker, wearing gloves, transported cooked waffles to the hot line then left the area to retrieve new waffle batter from a reach-in refrigerator that other workers also touched. After obtaining the batter, the worker poured it into the waffle iron and used the same gloved hand to remove the cooked waffle and place it into a pan for service. At no point did the worker change gloves, wash hands, or use utensils to handle the food, creating a potential cross-contamination hazard. The affected waffles were discarded.
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Recommendation:
Ensure: (1) Single-use gloves are used for only one hand-contact task with ready-to-eat food and no other purpose, and discarded when damaged or soiled or when operation is interrupted.
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Item No.:
19
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Site:
Galley-Deck 2 - Enchanted Garden - Bain-Marie Hot Line
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Violation:
A serving utensil's handle was resting inside a pan of salsa. The pan of salsa was removed and discarded.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
27
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Site:
Galley-Deck 2 - Enchanted Garden - Dry Food Storage Pantry
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Violation:
The dry food storage cabinet's top was excessivley soiled with an oily residue.
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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.:
21
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Site:
Galley-Deck 2 - Enchanted Garden Pantry - Food Preparation Area
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Violation:
The chilled water line's insulation was in disrepair causing an excessive amount of water to pool in technical space #15933 above the reach-in refrigerator.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Deck 2 - Enchanted Garden Pantry - Food Preparation Area
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Violation:
Water pooled in technical space #15933 above the reach-in refrigerator from the chilled water line's insulation.
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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.:
08
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Site:
Galley-Deck 2 - Enchanted Garden
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Violation:
Water dripped steadily from the backflow prevention device on combination oven #15816.
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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-Deck 3 - Animator's Palate Beverage Station
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Violation:
The backflow prevention device's atmospheric vents were blocked on the countertop coffee/hot tea dispenser.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Provisions-Deck 1 - Fish Freezer
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Violation:
A box containing individually wrapped kosher meals was damaged with the top of the box unable to close correctly. One meal container's lid and the plastic coating encasing the container were damaged, exposing the meal to contamination. This individual meal was discarded.
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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.:
22
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Site:
Preparation Room-Deck 1 - Meat/Fish Preparation
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Violation:
The bucket of sanitizing solution was cloudy.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Chemical Locker
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Violation:
Water slowly leaked from the backflow prevention device's atmospheric vents on the chemical station when the water was engaged.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Pantry-5 & 6 - Forward Pantries
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Violation:
The lower final sanitizing spray arm was installed upside down in both undercounter dishwash machines. The deck 5 dishwash machine was in active use.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. 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.:
10
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Site:
Recreational Water Facilities-Deck 12 - Heated Jetted Tubs - Roy & Walt Suites
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Violation:
These facilities are operated with continuous monitoring, halogenation, and pH control; however, there is no active skimming of the water in the tub.
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Recommendation:
Recommend modifying the recirculation system to achieve effective skimming to ensure proper water chemistry. The cruise line has been in communication with VSP to find a solution.
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