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Item No.:
08
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Site:
Potable Water-Portside Bunkering Hoses
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Violation:
The potable water bunkering hoses were not labeled "potable water only" at both connection ends.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Deck 8 Whirlpool/Swimming Pool Technical Room
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Violation:
The whirlpool recirculation return lines were striped blue.
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Recommendation:
Remove blue striping from all non-potable water lines in this area.
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Item No.:
19
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Site:
Buffet-Lido Port and Starboard Buffet
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Violation:
Side shields were not installed on the buffet line sneeze guards. Food was placed out for service near each end of the buffet line sneeze guards.
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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-Lido
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Violation:
Serving utensils were not available for 4 trays of apples and pears. This was corrected during the inspection.
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Recommendation:
Provide serving utensils for each item on the buffet line.
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Item No.:
20
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Site:
Galley-
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Violation:
The glasswash and dishwash machines were out of order in the lido galley. All items were being transported and washed in the main galley dishwash machine.
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Recommendation:
Repair the glasswash and dishwash machines.
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Item No.:
21
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
A gap was noted on the flat grill profile strip, 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-Deck 3 Center Galley
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Violation:
A panel was missing from the handle of the center tilting pan, creating a large gap and making cleaning difficult.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Portside Hot Galley - Grills 1A/1B
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Violation:
A gap was noted at the profile strip along the technical compartment/grill interface, 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.:
21
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Site:
Galley-Center Galley - Tilting Kettle
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Violation:
A gap was noted at the profile strip along the technical compartment/tilting kettle interface, 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.:
21
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Site:
Galley-Center Galley - Starboard Side Combination Oven
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Violation:
A peeling label was noted, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The dishwash machine was posted out of order. Only one machine was in operation in the main galley. Both dishwash and glasswash machines in the lido were posted out of order. Staff stated that the lido machines and the main galley machine were placed out of order the same day.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Pantry-Lido Starboard Side - Forward
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Violation:
A few previously cleaned plates were soiled and set out for service.
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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.:
26
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Site:
Pantry-Lido Port Side Forward
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Violation:
A few previously cleaned plates were soiled and set out for service.
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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:
Buffet-Lido Port Side and Center Beverage Stations
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Violation:
Heavy mold was noted in the technical compartments.
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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:
Pantry-Lido Starboard Side - Forward
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Violation:
The handwash station was blocked by a large waste receptacle. This was corrected during the inspection.
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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.:
29
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Site:
Pantry-Lido Port Side Forward
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Violation:
A plastic glass was noted in the basin of the handwash station. This was corrected during the inspection.
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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:
Food Service General-
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Violation:
Recessed grout was noted throughout the food service areas, 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.:
33
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Site:
Food Service General-Main Dining Room Wait Stations/Pantries
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Violation:
The deck/bulkhead junctures were not coved.
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Recommendation:
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:
Food Service General-
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Violation:
Rough welds, gaps and seams were noted on the bulkheads and deckheads in several food service areas, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
The ice machine electrical line was separated from the deckhead, making cleaning difficult.
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Recommendation:
Re-attach the electrical line to the deckead.
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