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Item No.:
08
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Site:
Galley-
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Violation:
The backflow preventer on the left combination oven was installed with the atmospheric vent pointing up.
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Recommendation:
Install the backflow preventer with the atmospheric vent pointing down.
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Item No.:
08
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Site:
Pantry-Deck 11 Pool
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Violation:
The multiflow system backflow preventer between the carbonator and the brass fitting was steadily spitting water.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Galley-Deck 5 Room Service Pantry
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Violation:
The potable water line serving the coffee machines was not equipped with a backflow prevention device. A unit was installed at the time of the inspection.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone
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Violation:
The vessel did not have the full variance request for the Baby Splash Zone. There was a print out from the SQM that contained many of the operational requirements, but not all of the technical information from the variance request was included.
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Recommendation:
Ensure that all information required in the variance is available on the vessel at all times.
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Item No.:
10
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Site:
Recreational Water Facilities-H2O Zone
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Violation:
A standard precautions and risks sign was not posted near the entrance to the pools with water features. These pools are considered spa pools. The Royal Caribbean public health personnel have been in contact with VSP regarding wording of these signs and they were on order. These signs should be in place prior to the next inspection.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
16
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Site:
Buffet-Windjammer Buffet - Time as a Public Health Control Program
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Violation:
The written time as a public health control program specified that foods put into the buffet service area were managed by time only . However, there were undercounter and glass door upright refrigerators in the Windjammer Buffets B and C which were permanently labeled for temperature control. Staff confirmed these units were temperature control only and specific to packaged foods and drinks.
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Recommendation:
Ensure the time as a public health control plan indicates which cold holding units are not on time control.
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Item No.:
16
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Site:
Galley-Chops Galley
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Violation:
A pan of whole peeled and boiled potatoes was stored in reach-in refrigerator 4811.111.2905 with an internal temperature of 44-46 F. As it was not possible to accurately determine how long the food was in the temperature danger zone, they were discarded during the inspection.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Chops Galley
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Violation:
One pan of whole peeled and boiled potatoes was found in reach-in refrigerator #4811.111.2905 with a preparation date of 28 September. This item was not noted on the cooling logs for this date. Staff stated that cooling was performed and detailed the method used. The potatoes had an internal temperature of 44-46 F.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process. Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Other-Chops and Portofino Restaurant - Dining Room
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Violation:
The milk steaming heads for the dining room cappuccino machines were not removable for cleaning.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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; and (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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Chops Galley
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Violation:
Reach-in refrigerator # 4811.111.2905 had an inside ambient air temperature of 45 F and foods held inside, including whole peeled and boiled potatoes were also 45 F. This unit was repaired during the inspection.
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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:
Galley-Deck 5 Preparation Station
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Violation:
The tilting pan lid gasket was torn, making cleaning difficult.
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Recommendation:
Replace the gasket.
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Item No.:
20
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Site:
Galley-
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Violation:
The bulk milk dispensing tubes were longer than one inch. This was corrected during the inspection.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The carbon dioxide tank pressure gauge cover was missing, making cleaning difficult.
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Recommendation:
Replace the pressure gauge cover.
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Item No.:
21
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Site:
Bar-Hoof and Claw
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Violation:
The right beer tap had chipped coating, creating a rough surface and making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 3 Beverage/Coffee Station
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Violation:
The carbon dioxide tank pressure gauge housing was damaged, making cleaning difficult.
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Recommendation:
Replace the pressure gauge housing.
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Item No.:
21
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Site:
Galley-Deck 3 Hot Galley
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Violation:
An end cap was missing on flat grill R00M3822, exposing the frame void space and 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-Deck 3 Hot Galley
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Violation:
Some loose and missing soft sealant was noted along the support frame bracket below the omelet station grill, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Jade Galley - Hot Galley
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Violation:
The drain from the preparation sink was missing a connecting tube or pipe to extend it to the deck drain and water was spilling onto the surrounding deck.
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Recommendation:
Attach a tupe or pipe to the sink that extends to the deck drain, incorporating an air break.
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Item No.:
21
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Site:
Buffet-Windjammer Buffet - Island Buffet Port and Starboard
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Violation:
Large open voids were present in the upper interior of the undercounter technical compartment at the ends of these buffet islands, making cleaning difficult. The voids where panels were not installed were on the upper left and right side in the compartments where many wires pass through.
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Recommendation:
Install panels to enclose the voids.
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Item No.:
22
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Site:
Galley-Jade Galley - Potwash
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Violation:
There were two oven racks stored on the deck beside the tilting kettle and several more against the soiled pot storage rack. Additionally, several more oven racks and metal baking pans were stacked on the dirty deck foundation for the soiled pot storage rack. Also one soiled pot filled with soapy water was adjacent on the deck.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Jade Galley - Potwash
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Violation:
A two meter stack of soiled plastic bins were on a deck stand within one meter of the clean pot storage rack and a food prepearation counter. The clean rack was full at the time of inspection. Additionally, there were stacks of soiled paella pans 12 inches above the counter level and within one inch of the food preparation counter.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Jade Galley - Dishwash
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Violation:
There was a significant layer of mineral salts (scale) on the upper interior steel panel at the final rinse compartment of the in-use, flight-type conveyor dishwasher.
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Recommendation:
Ensure that warewashing machines; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (3) If used, at least every 24 hours.
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Item No.:
22
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Site:
Galley-Jade Galley - Dishwash
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Violation:
There was a stack of soiled glasses within one inch of the clean landing side panel of the dishwash machine. The dishwash and glasswash machines were in active use. Due to proximity, soiled dishware could potentially contaminate clean dishware. Additionally, a dishwash rack was directly on the deck beneath the soiled landing.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
One final rinse spray nozzle was not functioning properly. This was corrected at the time of the inspection.
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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.:
28
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Site:
Galley-Windjammer Buffet - Thirst Quenchers Port
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Violation:
The beverage dispensing nozzle holder was significantly soiled with more than one day's accumulation of old drink residue.
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Recommendation:
Ensure that the cleaning of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage, and syrup dispensing lines or tubes, and coffee bean grinders is conducted: (1) At a frequency specified by the manufacturer, or (2) If manufacturer specifications are absent, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
29
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Site:
Galley-Jade Galley - Hot Galley
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Violation:
The hot water tap at the food preparation sink did not activate when the lever was opened fully.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Galley-Deck 3 Beverage/Coffee Station
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Violation:
The deck under the equipment was soiled with dust and a few pieces of broken glass. The area was in active use at the time. However, the deck had been previously cleaned.
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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.
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Item No.:
33
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Site:
Galley-Deck 3 Soup Station
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Violation:
The previously cleaned deck at the center preparation table was soiled with dust and small particulate matter.
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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.
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Item No.:
33
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Site:
Other-Ben & Jerry's
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Violation:
The tile and deck coving were not flush in a few places, 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:
Bar-Hoof and Claw
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Violation:
Standing water was noted on the deck.
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Recommendation:
Ensure water is removed from the deck after cleaning.
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Item No.:
34
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Site:
Galley-
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Violation:
Both combination ovens had a leak at the fittings on the incoming water line.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 Potwash Soap Dispenser
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Violation:
There was a small leak on the water line connection at the backflow preventer. Water was leaking onto the three-compartment sink clean landing. No clean items were exposed to the liquid at the time of the inspection. This was corrected at the time of the inspection.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Pantry-Deck 11 Pool
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Violation:
Condensate was noted on the deckhead at the cold air return.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
40
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Site:
Integrated Pest Management-Active Monitoring
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Violation:
Only passive monitoring was conducted in the galley spaces. Active monitoring was conducted in areas outside of the galley spaces. When questioned, the horticulturist stated that active monitoring was not conducted in the galley because there were traps and bait stations used in the galley areas.
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Recommendation:
Conduct active monitoring in the galley spaces, including some night-time inspections.
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