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Item No.:
08
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Site:
Buffet-Deck 10 Aft Beverage Station Starboard Side
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Violation:
In the technical space below the coffee machines, the backflow prevention device to the countertop coffee machine was corroded and soiled.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device, on the yellow garden hose close to the handwash sink, was severely corroded and leaking. Disinfection of the device to be installed was discussed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Recreational Water Facilities-Tides Pool Technical Room
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Violation:
Water was constantly flowing from the vent on the reduced pressure assembly (RPZ) testable backflow prevention device, located above the Tides pool sand filter.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Dining Room-Reflections Dinner Menu
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Violation:
The consumer advisory was partially blocked on the dinner menu. The menu was re seated during the inspection, so the advisory was clearly viewed.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) 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 or 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 OR (2) 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.
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Item No.:
19
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Site:
Bar-Guy's Burger Freezer #55
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Violation:
Five metal pans, stored in the walk-in freezer had ice accumulation on the tops of the lids. It was unable to determine where the ice came from. Each pan had plastic wrap under the lid to cover the food; therefore, no food was impacted. The lids were removed and rewashed. New clean lids were placed back on these containers storing food.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Deck 10 Center
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Violation:
In the lido galley cold room, walk-in refrigerator #50 had an excess amount of wet and frozen condensation on the deckhead. Additionally, drips were noticed on the tops of two boxes of sealed plastic bagged milk. The milk was not impacted by the drips. The bagged milk was removed from the boxes and cleaned during the inspection.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Blue Iguana- Mid-Ship
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Violation:
At the burrito station service area, the buffet sneeze shield did not have side guards. This area is a common place where consumers will be less than 1-meter from the food service area.
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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.:
19
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Site:
Provisions-Ice Block and Ice Cream Room
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Violation:
Blocks of ice used for ice sculptures, were directly touching individual one-gallon containers of ice cream. The ice cream was moved. The ice cream containers were not damaged.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Dry Store 2
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Violation:
Three metal pallets were stored with their feet touching boxes of dried goods. The pallets were moved.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Bar-Deck 10 Aft Service Pantry
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Violation:
In the pantry ice machine, three-slotted fasteners were positioned on the ice-thickness sensor making this food-contact surface difficult to keep clean. These fasteners were replaced during the inspection.
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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.:
21
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Site:
Galley-Forward Dishwash
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Violation:
At least 23 plastic lids were found cracked and chipped, making them difficult to clean. Food debris was not found in or on the lids during the inspection. These lids were discarded during the inspection.
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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.:
21
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Site:
Galley-Forward Dishwash
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Violation:
Approximately, fifty, black serving trays were cracked and chipped. Staff stated they were aware of this problem, and had a replacement rotation for these trays. The trays were discarded during the inspection.
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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.:
21
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Site:
Galley-Pastry
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Violation:
One screw on the left deck oven was not completely screwed in, making the area difficult to clean. The area was not soiled at the time of the inspection.
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Recommendation:
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.:
21
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Site:
Dining Room-Team 1 Dining Room
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|
Violation:
An excessive amount of grouting was observed around the right, back leg of the coffee machine. This made the area difficult to clean.
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Recommendation:
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.:
22
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|
Site:
Galley-Dining Room Aft Flight-Type Dishwash
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|
Violation:
The curtain separating the wash tank and the final rinse tank was soiled with more than a day's worth of food debris. The curtain was sent for rewash.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Dining Room-Aft Dishwash
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|
Violation:
The right nozzle on the final rinse manifold was blocked with food debris, creating a non-fan like spray pattern. Remediation began immediately.
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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.:
22
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Site:
Galley-Dining Room Aft Flight-Type Dishwash
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|
Violation:
The right nozzle on the final rinse manifold of the flight-type dishwash machine was not spraying water in a fan like pattern. This nozzle was replaced.
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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.:
22
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|
Site:
Dining Room-Aft Flight-Type Dishwash Machine
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|
Violation:
On the clean side of the flight-type dishwash machine, brown debris was noticed on the top, inside surface. No dripping was observed. The dishwash machine was cleaned immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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|
Site:
Galley-Dining Room Aft Glasswashing Machine
|
|
Violation:
A piece of glass was found in the wash tank of the dishwashing machine. This was removed.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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|
Site:
Galley-Dining Room Aft Glasswashing Machine
|
|
Violation:
The sides of the two final rinse manifolds, closest to both sides of the glasswash machine, were soiled with more than one day's worth of accumulation.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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|
Site:
Dining Room-Potwash
|
|
Violation:
The dishwash machine in the potwash area was out of order since the morning of the inspection. Staff stated the water from the final rinse manifold was not reaching the proper temperature.
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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.:
26
|
|
Site:
Galley-Forward Dishwash Clean Rack
|
|
Violation:
At least six, inclined, bowls stored on one rack were found with food debris on the food contact surfaces. The inspector was able to remove food debris with an alcohol pad. The entire rack was sent for rewash.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure 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:
Bar-Deck 6 Service Locker
|
|
Violation:
Six-previously cleaned Cambro coffee containers, located in service locker #6, were stored with coffee-soiled lid-gaskets. The inspector was able to remove coffee material with an alcohol swab. The gaskets and coffee containers were removed for cleaning during the inspection. No other equipment in the locker was affected.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Bar-Blue Iguana- Mid-Ship
|
|
Violation:
A small amount of black debris was observed on the ice thickness sensor. The inspector used an alcohol pad to remove the debris. The machine was cleaned during the inspection.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Pantry-Red Frog Mid-Ship
|
|
Violation:
The ice machine located in the bar pantry, had a small amount of black debris was on the under-side of the ice thickness sensor. The inspector was able to remove the debris with an alcohol pad. The machine was cleaned during the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Bar-Guy's Burger Beverage Station
|
|
Violation:
An excess amount of standing water was observed on the countertop near the ice and water station. Additionally, a slimy material was observed in the junction between the countertop and the machine wall. The area was in service at the time of the inspection; however, no food or clean utensils were impacted. The area was closed and cleaned during the inspection. The inspector and staff were not able to identify the source of the standing water.
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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
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
On the shelf located next to the steel kettle station, food debris and an oily residue accumulated on the under-shelf surface. The area had been previously cleaned after the breakfast service. Remediation began immediately.
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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
|
|
Site:
Galley-Deck 10 Center Beverage Station
|
|
Violation:
Milk was pooled on the counter top beneath the counter-mounted milk dispenser. Remediation began immediately.
|
|
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
|
|
Site:
Galley-Cleaning Supply Locker
|
|
Violation:
The shelving unit and the tops of four plastic bins were soiled with debris from the grill cleaning brushes stored in this area. The brushes were re-located 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.:
28
|
|
Site:
Dining Room-Team 2
|
|
Violation:
Four blue, plastic cups were stacked wet on the beverage counter. These items were sent for rewash. The area was in service at the time of the inspection; however, no passengers were observed taking cups from this stack.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Bar-Deck 10 Comfort Kitchen
|
|
Violation:
At the Sweet Spot, located within the comfort kitchen, two trays of previously cleaned plastic cups were stored on the buffet line wet. These cups were removed and rewashed. The facility was open at the time of the inspection; however, passengers were not observed using the cups.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
|
Site:
Bar-Guy's Burger Freezer #55
|
|
Violation:
Five metal pans, stored in the walk-in freezer had ice accumulation on the tops of the lids. It was unable to determine where the ice came from. Each pan had plastic wrap under the lid to cover the food, therefore, no food was impacted by the ice. The lids were removed and rewashed. New clean lids were placed back on these containers storing food.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Buffet-Deck 10 Forward
|
|
Violation:
At the soft-serve ice cream station, eight, previously cleaned plastic ice cream cups were stored wet. The station was open for service at the time of the inspection. The cups were removed and rewashed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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|
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Item No.:
29
|
|
Site:
Buffet-Deck 10 Aft Pizza Station.
|
|
Violation:
The handwashing sink registered a maximum water temperature of 92F through the mixing value. The inspector ran the water for approximately thirty seconds before taking the temperature. The inspector used a tip-sensitive thermometer. Remediation began immediately.
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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.:
29
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
The handwashing sink at the center galley had a maximum water temperature of 91F through the mixing value. The inspector ran the water for thirty seconds. The water temperature was measured with a tip-sensitive thermometer. Remediation began immediately.
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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.:
33
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
In the lido galley cold room, walk-in refrigerator #50 had an excess amount of wet and frozen condensation on the deckhead. Additionally, drips were observed on the tops of two boxes containing sealed plastic bags of milk. The milk was not impacted by the drips. The bags were removed and cleaned during the inspection.
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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
|
|
Site:
Buffet-Deck 10 Aft Locker 10.0.75
|
|
Violation:
Three wet mops and a dustpan full of food debris were stored on the deck inside the locker. Additionally, the deck was soiled with food debris from the dustpan. Staff stated this was from the previous night. The locker was cleaned immediately and the mops were stored properly.
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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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|
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Item No.:
33
|
|
Site:
Galley-Between the Aft Dish Wash and Hot Galley
|
|
Violation:
Water was dripping from the bulkhead between the aft dishwash station and the hot galley. The source of the water could not be determined. Water was not pooled on the deck below.
|
|
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
|
|
Site:
Galley-Deck 10 Center
|
|
Violation:
In the lido galley cold room, walk-in refrigerator #50 had an excess amount of wet and frozen condensation on the deckhead. Additionally, drips were observed on the tops of two boxes containing sealed plastic bags of milk. The milk was not impacted by the drips. The bags were removed and cleaned during the inspection.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
38
|
|
Site:
Buffet-Deck 10 Aft Locker 10.0.75
|
|
Violation:
Three wet mops and a dustpan full of food debris were stored on the deck inside this locker. Additionally, the deck was soiled with food debris from the dustpan. Staff stated this debris was from the previous night. The locker was cleaned immediately and the mops were stored properly.
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|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
|
|
Site:
Buffet-Deck 10 Aft Beer Station Starboard Side
|
|
Violation:
Two fruit flies were observed inside a technical space under the counter top mounted beer taps. The area was open for service at the time of the inspection.
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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.:
39
|
|
Site:
Buffet-Deck 10 Aft Beverage Station Starboard Side
|
|
Violation:
Two fruit flies were observed at the beverage station.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Forward Dishwash
|
|
Violation:
At least one fruit fly was found in this area. The area was not in service at the time of the inspection, and no food was impacted.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Team 1 Dining Room
|
|
Violation:
One housefly was observed at the service line. This area was in service at the time of the inspection
|
|
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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