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Item No.:
19
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Site:
Bar-Deck 9 Waves Bar
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Violation:
Cases of soda, water, spritzers, shelf-stable milk, and flour were stored on wooden pallets. These food items had been on pallets since the previous provisioning seven days prior.
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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-Deck 9 Waves Grill
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Violation:
The serving utensil handle was touching bread slices.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 Waves Grill
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Violation:
Inside the pantry, bread slices were stored uncovered on the shelf below the counter. No crew members were in the area.
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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.:
21
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Site:
Buffet-Deck 9 Terrace Cafe Aft Outdoor Waiter Stations
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Violation:
The back and side surfaces of the port and starboard waiter station cabinets were made of a rough stone material that was not easy to clean. The countertop of the station cabinets did not have a splash shield around the back and sides to define the front as the working side. Staff stated that during service the stations could be accessed by waiters from more than the front side. This was written on the January 2020 inspection report.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Polo
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Violation:
Sealant peeled from the counter/splash panel juncture on the back side of the handwash station.
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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:
Provisions-Deck 3 Corridor
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Violation:
Cases of soda, water, spritzers, shelf-stable milk, and flour were stored on wooden pallets. These food items had been on pallets since the previous provisioning seven days prior.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
Water leaked from the underside of the left combination oven and pooled on the deck.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
28
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Site:
Galley-Hot Line - Waiter Station Pick-Up
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Violation:
A crew member was observed drying plate covers with a cloth.
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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.:
29
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Site:
Bar-Deck 9 Waves Bar
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Violation:
The handwash station's water temperature measured 129F. The user could not adjust the temperature.
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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
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Site:
Galley-Deck 9 Terrace Cafe
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Violation:
In front of the grooved grill, grease was built up inside the rolling shutter casing.
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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
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Site:
Provisions-Fruit Cold Room
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Violation:
Silver tape was peeling from the deckhead panels.
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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.:
33
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Site:
Galley-Hot Galley
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Violation:
Water pooled on the deck below the left combination oven.
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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
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Site:
Galley-
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Violation:
Deck material had minor pitting throughout the galley.
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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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