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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools 2 and 3
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Violation:
The water level was skimming approximately 30% in each facility.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Buffet-Windjammer Starboard
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Violation:
Avocado toast served with cold smoked salmon did not have a consumer advisory displayed. This was corrected.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The upper final sanitizing rinse nozzles produced a weak spray pattern while the dishwash machine was in operation. Technicians began remediation, but were unable to correct prior to the inspector leaving the area.
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Recommendation:
Ensure warewashing machines that provide a fresh hot water sanitizing rinse are equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, ensure the device is mounted in a 6.4-millimeter (1/4-inch) iron pipe size (IPS) valve.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
The potwash machine was out of service for a couple of days. During the inspection the soiled shelves and drop off table were overwhelmed with soiled ware at least one meter high.
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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. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Galley-Deck 4 Hot Galley
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Violation:
Approximately 11 plate covers were stacked wet nested on the countertop.
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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.:
31
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Site:
Buffet-Windjammer Waiter Station Forward/Starboard
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Violation:
An unlabeled spray bottle was on the soiled side counter top of the waiter station. Staff stated it was 'glass cleaner.' A label was put on the bottle.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
36
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Site:
Buffet-Windjammer Beverage Station Portside
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Violation:
The light intensity was below 220 lux at the entire beverage station.
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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 Bakery
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Violation:
One live fly was seen near the mixer. Pest management was immediately notified.
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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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