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Item No.:
11
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Site:
Medical-
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Violation:
Medical staff only conducted verbal interviews daily with asymptomatic crew until 24 hours after the onset of symptoms.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
The milk inside the coffee machine was on time as a public health control. The label had a discard time of 9:30. At 10:30, the milk was not discarded.
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Recommendation:
Ensure food items are discarded within four hours when time is used as a public health control plan.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The individual cream cheese and butter were measured between 46 and 48 F inside the reach-in refrigerator. The internal ambient temperature was at 50 F. Per the staff member, the items were in the unit for less than 20 minutes. These items were removed and placed inside the blast chiller.
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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.:
16
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Site:
Galley-Deck 5 Buffet Pantry
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Violation:
The temperatures of the provolone and mozzarella cheeses were measured between 44F and 48F inside the walk-in cooler. The ambient air temperature was 40F. These items were placed into the blast chiller.
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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.:
19
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Site:
Buffet-
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Violation:
The plastic bin used to store bread was not located under a sneeze guard.
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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.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners inside the potato peeler, making cleaning difficult.
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Recommendation:
Remove the slotted fasteners and replace them with smooth low-profile non-corroding fasteners.
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Item No.:
21
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Site:
Other-Portofino Waiter Station
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Violation:
The front edge of the cabinet shelf was missing a panel, exposing the raw wood and making cleaning difficult.
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Recommendation:
Replace the missing panel on the cabinet.
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
A peeling label was found on the tilting pan in the hot galley area, making cleaning difficult.
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Recommendation:
Remove the peeling label.
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Item No.:
24
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Site:
Galley-Deck 4 Appetizer
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Violation:
The was no chlorine residual measured in the sanitize bucket.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 4 Starboard Dishwash
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Violation:
There were a few soiled wine glasses stored on the clean storage racks.
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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:
Buffet-Portofino Grill
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Violation:
There was dried food debris on the heating coils of the deep fat fryer.
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Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 5 Starboard Beverage Station
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Violation:
The water nozzle for the juice dispenser was moldy.
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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-Deck 5 Starboard Beverage Station
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Violation:
The inside of the technical compartment below the water dispenser was heavily soiled.
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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:
Bar-Lobby Bar
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Violation:
The inside, right rear of the technical compartment was heavily soiled.
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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:
Galley-
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Violation:
Food particles and chlorine test strips were found in the handwash sink basin of the forward center buffet line.
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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.:
30
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Site:
Galley-Deck 5 Dishwash
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Violation:
There was no waste receptacle at the handwash station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 5 Buffet Pantry
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Violation:
There was food debris on the deck under the hot plate unit.
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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:
Food Service General-Decks
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Violation:
There was recessed and missing grout on the decks of the food preparation 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:
Buffet-Chops Grill
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Violation:
There was food debris on the deck under the bain marie.
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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-Windjammer
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Violation:
Minor recessed grout was noted in the hot service area of the galley, 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.:
34
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Site:
Galley-Portofino Grill
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Violation:
There was a leak at the faucet for the sink next to the deep fat fryer.
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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 5 Hot Galley
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Violation:
There was a leak at the faucet for the sink next to the square tilting kettle.
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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 4 Appetizer
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Violation:
There was a leak at the faucet of the sink next to the handwash station.
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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:
Preparation Room-
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Violation:
The was a leak at the drain line of the handwash station.
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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:
Preparation Room-Fish Room
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Violation:
Condensate was dripping from the pipes in the deckhead onto the deck.
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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 4 Starboard Dishwash
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Violation:
The was a leak at the faucet of the 2 compartment sink.
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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 4 Soup Station
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Violation:
There was a leak at the supply line in the technical compartment below the far right bain marie.
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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 4 Pastry
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Violation:
There was a leak at the faucet for the dipper well.
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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 4 Hot Galley
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Violation:
There was a leak at the rear panel of the technical compartment under the second from left bain marie.
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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 4 Starboard Dishwash
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Violation:
There was an oily liquid dripping from the deckhead in two spots near the clean end of the dishwash machine.
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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.:
36
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Site:
Buffet-Starboard Hot Buffet Line
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Violation:
The protective film on the shatter-resistant light bulbs was peeling off.
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Recommendation:
Replace the light bulbs.
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Item No.:
37
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Site:
Galley-Deck 4 Starboard Dishwash
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Violation:
There was an excessive amount of condensation forming on the deckhead above the soiled landing.
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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.:
38
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Site:
Pantry-Pool Pantry Secondary Storage Room
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Violation:
The ice machine/water dispenser has not been in use for months. Per the staff member, this item was no longer needed.
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Recommendation:
Remove the ice machine/water dispenser if there are no further plans to use it.
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