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Item No.:
*
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Site:
Recreational Water Facilities-Passenger Pool 2
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Violation:
A 20 cm perforated plastic cover for the anodes located on the wall of the deep end approximately meter from the surface was severely crushed with exposed sharp plastic edges. Passengers were using the pool. A staff member was immediately positioned at the area and engineering quickly worked to resolve the issue.
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Recommendation:
Prior to openiong inspect pool area for any maintance discrepancies. Maintain the recreational water facilities in a safe operating condition with detailed maintenance inspections prior to opening and periodically during operation.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
On May 2, 2016 maintenance was performed on potable water tank 286.001.040. The final chlorine level after flushing was not recorded prior to placing back in service.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Galley-Deck 6 Beverage Locker
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Violation:
The vent on the backflow preventer was blocked on the carbonator on the right. In addition, technical staff were unable to identify a backflow preventer on the main water line. Crew stated that a third party had recently serviced the area.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment; Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Topsiders Bar Beverage Locker
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Violation:
The vent on the backflow preventer was blocked on the carbonator on the right. In addition, technical staff were unable to identify a backflow preventer on the main water line. Crew stated that a third party had recently serviced the area. After the inspector left the area, technical staff indicated they had found a backflow preventer for the main line. Upon further inspection, there was not an appropriate backflow preventer for the mainline and crew stated they would install a new backflow preventer.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment; Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Galley-Deck 12 La Cucina
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Violation:
A large dent was in a can of apricots halves in the undercounter cabinet to the left of the ice machine. The can was removed.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Deck 5 Crew Mess
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Violation:
The milk in the dispenser was missing a 7 day discard label and was in service at the time. This was noted on the previous inspection. Crew stated the milk was just replaced.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Deck 12 Great Outdoors Cold Buffet
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Violation:
The smoked salmon mousse did not have a public health advisory above the tray at the self-service buffet. To the right of the mousse, two trays away, there was a public health advisory for eggs, which was not over the eggs. Over the eggs was an advisory for smoked salmon. The smoked salmon mousse was moved under an advisory for smoked salmon and the advisory for the eggs was relocated over the eggs. A similar finding was noted on the previous report.
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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 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 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:
Provisions-Deck 3 Dry Store
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Violation:
A can of tomatoes with a large dent was found. The can was stored on a box with no other cans. The can was removed and discarded.
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Recommendation:
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-Deck 4 Provisions Corridor
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Violation:
Soiled rags were stored between the plastic wrap and a box of Atlantic mackerel on a pallet during provisioning.
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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.:
19
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Site:
Provisions-Deck 4 Provisions Corridor
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Violation:
A pallet of pork loin was stored under the electric fly trap during provisioning.
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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.:
19
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Site:
Provisions-Deck 4 Provisions Corridor
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Violation:
A soiled metal tray was stored on a pallet of bone-in lamb.
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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:
Galley-Deck 12 La Cucina
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Violation:
The internal walls of the ice machine had large cracks that created gaps difficult to clean. These were noted on both the left and the right sides of the machine. In addition, there was a large gap on the wall of the technical compartment. These areas had previously been filled in with a soft sealant that was peeling, both leaving gaps in the walls and potentially causing the peeling to fall into the ice. No sealant was noted in the ice bin. The ice machine was in service.
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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. Design and construct food contact surfaces of equipment to be durable and to retain their characteristic qualities under normal use conditions. 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.:
22
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Site:
Galley-Deck 12 Garden Cafe
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Violation:
The rack type pot wash was spraying water out of the front door of the machine while running during breakfast.
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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.:
27
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Site:
Buffet-Garden Cafe Beverage Station 2
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Violation:
The metal electrical cord cover for the juice machine was excessively soiled with greater than a day's accumulation of debris. The area of the counter behind the machine was also soiled with greater than a day's accumulation of soil.
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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
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Site:
Provisions-Deck 4 Provisions Corridor
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Violation:
Soiled rags were stored between the plastic wrap and a box of Atlantic mackerel on a pallet during provisioning.
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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.:
33
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Site:
Provisions-Deck 3 Dry Store
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Violation:
The deck was soiled with greater than a day's accumulation of debris.
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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.:
37
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Site:
Galley-Deck 5 Crew Galley
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Violation:
Excessive condensation accumulated along the air conditioning vent located between the glasswash and dishwash. No dripping on clean dishes was observed. Excessive condensation was also noted above the air vent over the dishwash machine.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Pantry-Topsiders Bar Pantry
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Violation:
A large soiled umbrella was found stored in the bar pantry. Crew reported the umbrella is used for the crew who monitor the recreational water slide.
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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.:
40
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Site:
Pantry-Topsiders Bar
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Violation:
The starboard side door from the galley to the outdoors was found open and crew immediately closed the door. Upon returning to the door, it was open again. Crew reported the door normally automatically closes and crew would come look at the door. The inspector and crew discussed how such doors from the galley to the outdoors must remain closed. After inspecting the galley area, the inspector approached the portside door from the galley to the outdoor bar, and that door was open. The door had a sign indicating it was to remain closed.
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Recommendation:
Protect entry points where pests may enter the food areas.
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