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Item No.:
36
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|
Site:
Buffet-Blue Cantina
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|
Violation:
The heat lamp coating above the container of rancheros on the taco bar was peeling in several areas.
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|
Recommendation:
Replace the bulb.
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Item No.:
19
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|
Site:
Buffet-Blue Cantina
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|
Violation:
Eight bowls on the self-service burrito counter, incliudng cinnamon sticks, herbs, spices, and dried chiles, were not protected by a sneeze shield or other effective means. According to the staff, the bowls were for display only but they were not labeled.
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
36
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|
Site:
Buffet-Port Comfort Kitchen Salad Bar
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|
Violation:
The light intensity was less than 220 lux in a few areas on the worker side and some parts of the self-service side of the cold and hot lines.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
28
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|
Site:
Galley-Aft Extension
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|
Violation:
There were several clean salad bowls stored next to and across from display items such as wicker baskets and plastic flowers.
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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.:
16
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Site:
Galley-Aft Extension
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|
Violation:
There were two time control labels on the hot holding cabinet for two different containers of pancakes. One indicated the set-up and discard times were 5:45 a.m. to 9:45 a.m. and the other stated 8:00 a.m. to noon. Because the pans were not labeled it was unknown which pan was to be discarded at which time. Also, the written time control plan stated the food was to be discarded at 9:00 a.m. from the first breakfast.
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|
Recommendation:
Ensure each container is labeled with the correct discard time. Also ensure that the procedures in the written time control plan are followed.
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Item No.:
38
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|
Site:
Galley-Center
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|
Violation:
The WMF coffee machine has been out of service for at least a few months. According to the staff, this machine is not needed for the operation.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
16
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|
Site:
Galley-Starboard Omelet Station
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|
Violation:
The sign at this station did not indicate eggs as the food item that could be cooked to order. The sign only stated 'omelete station'. There was a consumer advisory on the sign.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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|
Site:
Galley-Starboard Cold Line
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|
Violation:
There was one small live fruit fly on a cut half piece of grapefruit out for self-service.
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|
Recommendation:
Ensure pests such as flies do not contaminate food out for self-service.
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Item No.:
39
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|
Site:
Galley-Starboard Cold Line
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|
Violation:
There was a small live fruit fly on a cut half piece of grapefruit out for self-service.
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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.:
18
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|
Site:
Galley-Center Room #5
|
|
Violation:
There was one pan of partially cured salmon that had not been cooked stored on top of a container of cooked lobster stock.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
16
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|
Site:
Galley-Center Room #5
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|
Violation:
The undercounter refrigerator L37 was not labeled for time control, but the refrigerator was on the time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
29
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|
Site:
Other-Lido Coffee Shop
|
|
Violation:
There was a bucket of sanitizing solution on the handwashing sink.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
16
|
|
Site:
Other-Lido Coffee Shop
|
|
Violation:
There was a specific set-up time on the time control plan, but the time control plan only stated 'as mentioned on the food label' for the discard time.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet.
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Item No.:
39
|
|
Site:
Buffet-Guys Burger Joint
|
|
Violation:
There was one live large fly on the clean landing of the rack warewash 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.:
36
|
|
Site:
Galley-Steakhouse
|
|
Violation:
The light intensity was less than 220 lux on the worker side of the port line.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
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Item No.:
26
|
|
Site:
Dining Room-Starboard Aft Golden Waiter Station
|
|
Violation:
There were two previously cleaned clear pitchers and one coffee carafe that were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
30
|
|
Site:
Galley-Corridor Near Bakery
|
|
Violation:
The door to the men's toilet room near the bakery was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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|
|
Item No.:
36
|
|
Site:
Galley-Bakery
|
|
Violation:
The light intensity was less than 110 lux to the left of the most left four compartment oven next to the bulkhead.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
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Item No.:
22
|
|
Site:
Galley-Golden Warewashing
|
|
Violation:
There were at least six plates that were not loaded properly into the in-use flight type conveyor warewash machine and the food contact surfaces were not cleaned or sanitized. The plates were removed to be properly cleaned and sanitized.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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|
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Item No.:
22
|
|
Site:
Galley-Golden Warewashing
|
|
Violation:
The inspector measured the prewash compartment at 145 F, but the prewash gauge stated the temperature was 230 F.
|
|
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.:
26
|
|
Site:
Galley-Appetizer
|
|
Violation:
There was excess gray sediment in the left water bath compartment of the ice cube machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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|
|
Item No.:
22
|
|
Site:
Galley-Pot Wash Warewashing
|
|
Violation:
There was no spray coming from the upper final rinse spray arm of the in-use flight type conveyor machine and the lower final rinse spray arm was spraying water erratically. Soon after water began spraying from the upper final rinse spray arm but it was also in an erratic pattern. The machine was shut down for repair.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
Hamburgers, cheeseburgers, assorted eggs, and omelets were on the menu, but were not identified with an asterisk. There was a consumer advisory on the menu.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
For all of the crew messes, the written time control plans for the milk in the WMF coffee machines indicated that the milk was on temperature control. Upon inspection, the milk had a four hour discard label and the unit was labeled time control in each location.
|
|
Recommendation:
Ensure that the procedures match the written time control plan.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
The light intensity was less than 220 lux at the self-service buffet counter.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Captain's Mess
|
|
Violation:
Hamburgers, steak, cheeseburgers, assorted eggs, and omelets were on the dinner menu but were not labeled with an asterisk. There was a consumer advisory on the menu.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Captain's Mess
|
|
Violation:
There was no side sneeze shield on the right side of the buffet. Staff were within one meter of the food on the line.
|
|
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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
37
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was excess condensation on the inside of the sneeze shield on the hot line where the rice was located. No water was seen dripping onto the food.
|
|
Recommendation:
Ensure condensation does not collect on the inside of the sneeze shield.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux in some areas of the front of the beverage station.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess Store Room
|
|
Violation:
The top shelf of the cabinet was soiled with food debris and a sticky substance.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess Store Room
|
|
Violation:
Boxes of coffee and tea were stored inside two plastic boxes soiled with food debris.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess Store Room
|
|
Violation:
The vent attached to the deckhead was soiled with a large amount of dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The door of the men's food worker toilet room was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity was less than 220 lux in some areas of the front of the beverage station.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There were a few pieces of what appeared to be lint on the chocolate and vanilla dispensers of the ice cream machine. The machine was in use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The handle of the serving utensil for the container of cooked vegetables was submerged in the pan on the service line.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Room
|
|
Violation:
Water was dripping from six boxes of watercress onto three boxes of garlic heads and onto the shelving and deck below. The boxes were removed.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Provisions-Vegetable Room
|
|
Violation:
There was can of open orange soda on top of a box of mushrooms. It was confirmed the can of soda belonged to a provisions worker in that area.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Room
|
|
Violation:
There was a large amount of banana leaves used for display only draped across several boxes of tomatoes and mushrooms.
|
|
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.
|
|
|
Item No.:
18
|
|
Site:
Provisions-Vegetable Room
|
|
Violation:
There was one trolley of six containers of ground beef stored next to several containers of beef ribeye. The containers were not touching but there was no space in between the two different types of food.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Port Fwd Pantry Platinum
|
|
Violation:
The light intensity was less than 220 lux at the worker side of the counter.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Mess
|
|
Violation:
The entire length of the in-use conveyor warewash machine was filled with multiple sizes of plates that were not loaded into the machine correctly. The food contact surfaces of these plates were not cleaned and sanitized properly. These plates were removed to be cleaned and sanitized again.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production
|
|
Violation:
Potable water production began at 06:00 on 11 March and ended at 11:30 on 13 March. There were no chlorine or pH measurements during these days. Staff confirmed production had occurred, but could not locate the measurements.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Aft Jacuzzi Machine Room
|
|
Violation:
The reduced pressure assembly for the main filling line for the aft jacuzzis had a continuous drip from the vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Reporting
|
|
Violation:
A Casino Dealer had an onset of acute gastroenteritis (AGE) symptoms on 21 April at 11:00, but did not report to the medical center until 19:53 that day. This crew member did not work that day. An Entertainment Technician had an onset of AGE symptoms on 14 April at 09:00, but did not report to the medical center until 15:14 that day. This crew member did not work that day, but did go to the staff mess at 09:00 and 12:30.
|
|
Recommendation:
Ensure crew members who have symptoms of AGE immediately report to the medical center.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Large Toy Cleaning
|
|
Violation:
Dust was in the recessed areas and crevices of some previously cleaned large battery-operated and nonbattery-operated toys.
|
|
Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
|
|