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Item No.:
16
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Site:
Bar-Deck 5 Main Bar
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Violation:
The time control label stated 1345 to 1745 on a container of milk sitting on the preparation counter next to the coffee machine. The inspector's watch had a current time of 1335. Staff stated their watch was fast and they immediately discarded the milk.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Provisions-Deck 4
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Violation:
Sixteen boxes of chicken eggs and six containers of quail eggs were removed from the dairy cold room and placed in the cooling room outside the cold room. Staff stated the eggs were removed for repositioning in the cold room at 0900. The inspector and staff measured the temperature of the eggs with an infrared thermometer at 1130. The quail eggs and four boxes of chicken eggs measured above 45F. Temperatures ranged between 47F and 49F with an infrared thermometer. Staff used a tip-sensitive thermometer and measured the internal temperature of a chicken egg in the top box that had measured 49F and the temperature measured 51.4F. Staff immediately checked the temperatures of all the boxes of eggs and placed them back in the cold room.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain eggs at a temperature of 7C (45F) or less.
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Item No.:
19
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Site:
Buffet-Deck 7 Omelet Station
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Violation:
A cook wearing gloves was preparing omelets and fresh eggs cooked to order. After they placed the omelet on a previously cleaned and sanitized plate, they used a blue cloth to grab the plate and placed it out for service. They then took the same cloth and touched the handle of the pan cooking the eggs. The inspector discussed the potential for cross-contamination.
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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:
Bar-Deck 4 SALT Bar
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Violation:
The display shelves of alcohol bottles were soiled with more than one day's accumulation of dust. The bar was not in operation and the area was previously cleaned and sanitized. Staff immediately cleaned the shelves.
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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.
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Item No.:
19
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Site:
Galley-Deck 4 Pastry
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Violation:
One small fly landed on dough that was on the small dough roller.
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Recommendation:
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:
Galley-Deck 3
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Violation:
The countertop mixer had two slotted fasteners in the food contact splash zone above the mixing bowl.
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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.:
20
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Site:
Galley-Deck 11 Regina Margherita
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Violation:
The double-stacked pizza ovens had six slotted fasteners each on the food contact splash zone at the front edge of the oven.
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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.:
27
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Site:
Bar-Deck 4 SALT Bar
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Violation:
The display shelves of alcohol bottles were soiled with more than one day's accumulation of dust. The bar was not in operation and the area was previously cleaned and sanitized. Staff immediately cleaned the shelves.
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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:
Galley-Deck 4
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Violation:
The top of the knife storage shelving unit near the potwash clean area was soiled with a sticky substance.
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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:
Pantry-Deck 9 Panorama Lounge
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Violation:
A previously cleaned and sanitized ice bucket used to transfer ice from the pantry to the bar was stored wet and not inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
36
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Site:
Galley-Deck 10 Pool Grill
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Violation:
The light intensity measured 70 lux on the right side and 35 lux on the left side of the dry storage cabinet at the far end of the show galley.
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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.:
39
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Site:
Galley-Deck 4 Pastry
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Violation:
One house fly was flying near the gelato machine and one small fly landed on dough that was on the small dough roller.
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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
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Site:
Buffet-Deck 7
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Violation:
One live, small fly was near the smoothie station.
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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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