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Item No.:
32
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Site:
Galley-Deck 3 Aft Starboard Handwash
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Violation:
The paper towel trash container for the handwash station contained food debris and bacon pieces.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
21
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Site:
Galley-Deck 3 New Galley
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Violation:
The door gaskets on combination ovens #1 and #2 were allowing water to leak and puddle onto the deck during the cleaning cycle .
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Recommendation:
Ensure nonfood 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.:
33
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Site:
Galley-Deck 3 Bakery Freezer Room 33
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Violation:
The evaporator had an excessive buildup of ice condensate on the exhaust fins.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Deck 3 Bakery
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Violation:
The floor mixer in the bakery was labeled out of order since December 9, 2015. It is awaiting parts.
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Recommendation:
Ensure nonfood 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.:
33
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Site:
Galley-Deck 3 Pastry
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Violation:
Water from an unknown source was dripping from the deckhead in cold room 34 and puddling on the deck. There was no food stored in the room.
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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.:
37
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Site:
Galley-Deck 3 Potwash
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Violation:
Condensate was collecting on the deckhead above the dirty end of the waiter drop-off station and dripping on waiters and the deck.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
19
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Site:
Provisions-Deck 0 Dairy Walk In Cooler
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Violation:
An open 5-pound bag of parmesan cheese was stored on top of boxes of cheese in this area. This bag of cheese 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
39
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Site:
Preparation Room-Deck 0 Fish Preperation
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Violation:
One fruit fly was observed on the bulkhead in the preparation area in front of thaw room 26.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Provisions-Deck 0 Frozen Fish
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Violation:
A 4 inch icicle was observed on a seam of a deckhead adjacent to a securing fastener in this freezer.
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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.:
33
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Site:
Provisions-Deck 0 Frozen Meat
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Violation:
A significant amount of frozen condensate was noted on the deckhead in this freezer. Frozen drips were observed on provisions in this area.
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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.:
21
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Site:
Buffet-Deck 0 Service Line
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Violation:
The temperature probe on the middle bain marie was constantly leaking water into the drain.
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Recommendation:
Ensure nonfood 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.:
24
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Site:
Bar-Deck 3 Lobby
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Violation:
The sanitizer solution in the wiping cloth bucket beside the coffee machine measured less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
33
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Site:
Bar-Deck 5 Ocean Plaza
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Violation:
A significant amount of clear slime was observed around a undercounter refrigerator (5.3.2 BC) drain pipe, insulated with black foam, in the technical compartment at the front bar.
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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.:
10
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Site:
Recreational Water Facilities-Aft Lanai Whirlpool Machinery Room
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Violation:
The flow meter was not operating. Staff replaced the batteries to correct this.
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Recommendation:
Replace RWF filter pressure gauges, flow meters, and valves when they are defective.
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Item No.:
34
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Site:
Buffet-Fat Jimmy's C-Side BBQ
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Violation:
The utility sink faucet was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Pantry-Plaza Cafe
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Violation:
One large house fly was on the right side of the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Pantry-Plaza Cafe
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Violation:
The deckheads in front of the ice machine and light fixtures surrounding the circular supply air vent were soiled with dust.
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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.:
33
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Site:
Pantry-Plaza Cafe
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Violation:
An uncovered plastic bin of waste coffee grounds, near the dishwash machine, was stored on the deck.
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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.
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Item No.:
32
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Site:
Pantry-Plaza Cafe
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Violation:
An uncovered plastic bin of waste coffee grounds, near the dishwash machine, was stored on the deck. This may have attributed to the fly in the area.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
16
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Site:
Other-Fahrenheit 555
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Violation:
The consumer advisory was faded on some of the menus, making them difficult to read.
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Recommendation:
Ensure the consumer advisory is easily readable.
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Item No.:
27
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Site:
Bar-Fahrenheit 555 Bar
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Violation:
Below the water dispenser, the drain lines were heavily soiled with dust and debris. The area was not in operation during the inspection.
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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.:
27
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Site:
Room Service-
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Violation:
On the left and right sides of the underside of the juice dispensing ports, old juice debris was in the white plastic hinge and behind the silver front panel.
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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.:
20
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Site:
Room Service-
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Violation:
In front of the ice cuber, three slotted fasteners were on the ice thickness sensor.
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Recommendation:
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.:
19
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Site:
Other-Cherry on Top
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Violation:
Some of the lids for the self-service candy containers were not self-closing. Users could fully open the lids, exposing the candies to possible contamination.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means.
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Item No.:
39
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Site:
Galley-Forward Buffet Cold Galley
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Violation:
Two fruit flies were in a deckhead panel seam.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
27
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Site:
Other-Blue Iguana Cantina
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Violation:
At the beverage station, the coffee machine drain lines were soiled with a sticky debris.
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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:
Galley-Forward Buffet Hot Galley
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Violation:
One house fly was near the preparation counter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
19
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Site:
Buffet-Marketplace Comfort Kitchen
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Violation:
The serving utensil handles were in contact with the cookies on two large platters out for passenger self-service.
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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 potentially hazardous 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 potentially hazardous); 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.:
19
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Site:
Buffet-Marketplace Chef's Choice
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Violation:
The serving utensil handle was in contact with sliced ham out for passenger self-service.
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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 potentially hazardous 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 potentially hazardous); 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.:
35
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Site:
Galley-Fahrenheit 555
|
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Violation:
No gray water outlet was installed for draining the water compartment below the iron-top grill of the show galley. Staff used a large portable container to capture this water and disposal it in the gray water system.
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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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