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Item No.:
*
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Site:
Other-Portside Bunker Station
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Violation:
Inside the potable water hose storage cabinet, a bottle partially filled with liquid was labeled 50 ppm chlorine. The inspector measured the liquid less than 50 ppm. The bottle was immediately emptied.
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Recommendation:
Ensure chlorine solutions have a concentration between 50 MG/L (ppm) and 200 MG/L (ppm).
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Item No.:
*
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Site:
Buffet-The Colonnade
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Violation:
The outside handwash station was not located in an obvious location for all passengers entering the buffet area from the outside seating area. Passengers coming from the staircase could walk through the entrance corridor to the buffet area without seeing this handwash station. One suggestion is to install an additional handwash station inside the entrance corridor.
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Recommendation:
Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet.
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Item No.:
08
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Site:
Galley-Seabourn Square Coffee Shop
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Violation:
The backflow prevention device continuously leaked water in the technical compartment under the hot water dispenser. Water pooled at the bottom of the technical compartment because there was no drain.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 Pool
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Violation:
The shepherd's hook was not visible from the full perimeter of the pool. The silver pole was located horizontally along the silver railing near the stairs.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Whirlpool Spas
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Violation:
The water fill levels of both whirlpools were not to the skim level.
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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-Colonnade Middle Buffet Station
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Violation:
The station had animal-derived food in a ready-to-eat form out for self-service (e.g., cold-smoked salmon and shrimp); however, it did not have a consumer advisory at the specific station. The buffet area had two general consumer advisory signs on the main buffet line.
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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.:
16
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Site:
Buffet-Colonnade Main Buffet Station
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Violation:
The buffet area had two general consumer advisory signs on the main buffet line; however, they were not specific to the animal-derived food in a ready-to-eat form out for service.
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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.:
19
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Site:
Provisions-Ice Cream and Pastry Freezer
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Violation:
A plastic container filled with prepared lamb chops was stored uncovered in this provision freezer.
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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:
Other-Deck 5 Starboard Open Deck -- Outside The Colonnade
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Violation:
Numerous bottles of wine, water, and soda were stored inside some of the wooden storage cabinets on the outside open deck without a deckhead above.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Pizza oven
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Violation:
Slotted screws were installed on the pizza oven door inside the food splash area.
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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-Patio Bar
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Violation:
Slotted screws were installed on the pizza oven door inside the food splash area.
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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-Colonnade
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Violation:
The standing mixer had slotted screws in the food splash area.
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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.:
21
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Site:
Bar-Club Pantry
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Violation:
Water continuously leaked from the lower outside edges on both sides of the ice machine 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.:
21
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Site:
Other-Deck 5 Starboard Open Deck -- Outside The Colonnade
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Violation:
Some of the wooden storage cabinet door hinges were in poor condition, making the doors loose when opening.
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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 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.:
25
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Site:
Dining Room-Seabourn Square Coffee Shop
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Violation:
Soiled cloths were in the technical compartment under the passenger self-serve water dispenser.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Other-Deck 5 Starboard Open Deck -- Outside The Colonnade
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Violation:
Dust and debris were on some shelves inside the wooden storage cabinets.
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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:
Bar-Expedition Lounge
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Violation:
A piece of paper was taped to the bar counter, which created a difficult to clean area.
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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:
Bar-Expedition Lounge
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Violation:
Dust was on the counter behind the counter-mounted espresso machine.
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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:
Dining Room-Seabourn Square Coffee Shop
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Violation:
The backflow prevention device continuously leaked water in the technical compartment under the hot water dispenser. Water pooled at the bottom of the technical compartment because there was no drain.
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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-Colonnade
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Violation:
An excessive amount of dust was on the ledge of the exhaust hood overhang.
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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:
Other-Deck 5 Starboard Open Deck -- Outside The Colonnade
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Violation:
Numerous drinking glass racks (both empty and containing previously cleaned glasses) were stored on this outside open deck. Additionally, eight wooden storage cabinets were also in this outside open deck. Ten previously cleaned black serving trays were stored inverted on top of one wooden cabinet. Also, previously cleaned glassware, dishware, linens, and a portable toaster oven were stored inside these outdoor cabinets.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Other-Deck 5 Starboard Open Deck -- Outside The Colonnade
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Violation:
Numerous glass racks, previously cleaned glassware, dishware, toaster oven, linens, bottles of wines, water, and soda were stored on top of, inside, or beside wooden storage cabinets on an outside open deck without proper bulkhead enclosures.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Club Pantry
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Violation:
Water continuously leaked from the lower outside edges on both sides of the ice machine and pooled on the deck.
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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-Colonnade
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Violation:
Excessive condensate collected on the deckhead above the potwash machine and on the exhaust hood overhang.
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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:
Bar-Expedition Lounge Pantry
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Violation:
Water pooled on the deck near the ice machine. The bar was not in service at the time of the observation and the area was cleaned the previous evening.
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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:
Buffet-Service Line
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Violation:
The bulkhead was in disrepair at the top right and left of the fire screen roller shutter.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Provisions-Ice Cream and Pastry Freezer
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Violation:
The fastener was missing from the front left corner of the deckhead exhaust vent cover.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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-Colonnade
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Violation:
The deckhead extraction vent above the potwash machine worked; however, due to the placement and size of the vent, excessive condensate collected on the deckhead and on the exhaust hood overhang.
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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 are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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