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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The hood-type potwasher was out of service since 29 April.
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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 of these guidelines; (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 5 - Room Service
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Violation:
The combination oven was out of service since 14 March.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
20
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Site:
Bar-Cafe Promenade
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Violation:
The espresso machine had several slotted fasteners in the food splash zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Bar-Cafe Promenade
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Violation:
The ambient temperature of the undercounter refrigerator was 61F. A variety of potentially hazardous dairy products were stored inside.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
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Site:
Bar-Cafe Promenade
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Violation:
The gasket of the center door of the undercounter refrigerator was hanging loose.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure 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.:
16
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Site:
Bar-Cafe Promenade
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Violation:
The temperature of a variety of potentially hazardous dairy products was 61-62F. These products were discarded: 47 half-gallon containers of milk, 14 half-pints of milk, and 18 cans (15 oz. each) of whipped cream.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
33
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Site:
Galley-Sorrento's
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Violation:
The bottom frame panel of the door from the galley to the pizzeria was cracked and heavily soiled.
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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, 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-Sorrento's Store Room
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Violation:
The deck/bulkhead junctures were not coved. Food items were stored in this store room.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Deck 10 - Concierge Lounge
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Violation:
A large table used for staging foods for consumer self-service during breakfast and drink staging during evening hours was over carpet.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Dining Room-Chops Grille Store
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Violation:
The deck/bulkhead junctures were not coved. Food items were stored in this store room.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
20
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Site:
Dining Room-Chops Grille
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Violation:
The espresso machine had corroded galvanized metal in the food splash zone.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Dining Room-Portofino
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Violation:
The espresso machine had corroded galvanized metal in the food splash zone.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
18
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Site:
Galley-Portofino
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Violation:
It was unclear if pasteurized eggs were used in the preparation of barnaise sauce. The food employees explained first how they cracked open fresh eggs, separated the egg yolks from the whites and used the yolks for preparing the sauce. After being questioned by the inspector and the Executive Chef, the food employees stated that they used pasteurized egg yolks for this preparation.
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Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
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Item No.:
29
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Site:
Galley-Windjammer Dishwash
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Violation:
The temperature of the multi-faucet handwashing station was 129F. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
21
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Site:
Galley-Soda Cabinet
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Violation:
The braided metallic water hose between the carbonator and the pump fitting was rough and not easily cleanable.
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Recommendation:
Ensure 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.:
20
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Site:
Buffet-Aft/Starboard Beverage Station
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Violation:
The ice machine was leaking water from underneath. The water was dripping down and pooling on the deck.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
35
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Site:
Buffet-Aft/Starboard Beverage Station
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Violation:
The ice machine was leaking water from underneath. The water was dripping down and pooling on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
26
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Site:
Galley-Portofino
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Violation:
The previously cleaned slicer was soiled with a build-up of food debris under the slicer blade.
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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:
Galley-Johnny Rockets - Soda Cabinet
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Violation:
The braided metallic water hose between the carbonator and the pump fitting was rough and not easily cleanable.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Johnny Rockets - Dishwash
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Violation:
The conveyor rack-type warewasher was out of service since 25 April. The work order stated 'low manifold temperature'; however, staff presented to the inspector documentation showing that the machine was being used consistently and met all minimum temperatures. Staff added that the machine's problem was related to gauge accuracy and not temperatures. The machine was not in-use on the day of the inspection.
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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 of these guidelines; (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.:
33
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Site:
Other-Diamond Lounge
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Violation:
A large table with three large chafing dishes used during evening hours was over carpet.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Bar-Sky Bar Locker
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Violation:
The bulkheads and deckheads had exposed and difficult to clean insulation, cables, and air ducts. Some of these surfaces were dusty. The bulkheads/deck junctures were no coved. Cups, glasses, beer bottles, liquor bottles, and lexan containers were stored in this locker.
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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. Do not use carpet in these areas. 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.:
28
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Site:
Bar-Sky Bar Locker
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Violation:
The bulkheads and deckheads had exposed and difficult to clean insulation, cables, and air ducts. Some of these surfaces were dusty. The bulkheads/deck junctures were no coved. Cups, glasses, beer bottles, liquor bottles, and lexan containers were stored in this locker. A rack with stacked wet cups was on the shelves too.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Bar-Sky Bar Locker
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Violation:
The bulkheads and deckheads had exposed and difficult to clean insulation, cables, and air ducts. Some of these surfaces were dusty. The bulkheads/deck junctures were no coved. Cups, glasses, beer bottles, liquor bottles, and lexan containers were stored in this locker.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Preparation Room-Potato
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Violation:
Both potato peelers had difficult to clean areas that were in poor repair. The right one had a gap between the peeler and the discharge chute where the gasket was worn and the sealant that had been applied to the resulting gap had eroded. The left one had a missing washer and bolt leaving an open hole in the food zone.
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Recommendation:
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; 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. Use only 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.:
33
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
Old syrup was noted on deck at the soda can vending machine. This was corrected.
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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.:
19
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Site:
Galley-Deck 3 - Pastry
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Violation:
On an open shelf in the freezer, the top pan of flattened dough had a paper cover on it. When another smaller pan was placed on top of this stack of sheet pans, it moved the paper, which was providing minimal protection, exposing the frozen dough. Ice chips and other debris was noted on the exposed dough. The dough was discarded while the inspection team was in the area.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
26
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Site:
Galley-Deck 3 - Pantry
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Violation:
Dried food soil was noted on the back of the blade of a previously cleaned and stored food slicer.
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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.:
27
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Site:
Dining Room-Deck 4 - Main
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Violation:
A small amount of old food debris and spills were noted on the bottom shelves of three trolleys. The top shelves were completely cleaned.
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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 4 - Bakery
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Violation:
The left proofer's plastic fan guard was heavily soiled with a black mold-like residue.
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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.:
40
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Site:
Integrated Pest Management-Garbage Room Inspections
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Violation:
The weekly active inspection in the garbage room was not consistently documented.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The disinfection for the shower head in the medical center was not documented.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
21
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Site:
Other-Engine Control Room
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Violation:
The espresso machine at the entrance of the engine control room was mounted to the counter with less than 4 inches of clearance. This was corrected.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
27
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Site:
Other-Engine Control Room
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Violation:
The counter under the espresso machine was heavily soiled with coffee debris and residue. This was corrected.
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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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