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Item No.:
*
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Site:
Galley-Bonsai Sushi
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Violation:
The bulkhead behind the rice cooking area in the show galley did not appear to be stainless steel. Additionally, soft sealant was in all of the junctures between the bulkhead/countertop/deckhead.
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Recommendation:
Construct BULKHEADs and DECKHEADS (including doors, door frames, and columns) with a high-quality corrosion-resistant stainless steel. Use a gauge thick enough so the panels do not warp, flex, or separate under normal conditions. Use an appropriate SEALANT for SEAMS. Use stainless steel or other NONCORRODING but equally durable materials for profile strips on BULKHEAD and DECKHEAD GAPS. Construct bulkheads and deckheads (including doors, door frames, and columns) with a high quality corrosion resistant stainless steel. Use a gauge thick enough so the panels do not warp, flex, or separate under normal conditions. Use an appropriate sealant for seams. Use stainless steel or other noncorroding but equally durable materials for profile strips on bulkhead and deckhead gaps.
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Item No.:
08
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Site:
Buffet-Deck 10 Lido Beverage Station - Starboard Side/Forward
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Violation:
The backflow prevention device for the countertop coffee machine was dripping water continuously.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 10 Burano
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair and dripping water continuously.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Bar-Deck 10 Rococo's
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Violation:
The plastic cover for the ice machines evaporating unit had chips and scratches on the front side. The cover was replaced during the inspection. The unit had a recirculating bath.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Buffet-
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Violation:
Team Dining Room #1 had chipped/missing grout between the countertop and the hot buffet burners.
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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. 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:
Galley-Bonsai Teppanyaki
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Violation:
The high heat sealant surrounding each cooking station was chipped making the area difficult to clean.
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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 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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
An excessive amount of soiled dishware was accumulated around the potwash area. This area was in active use at the time of the inspection.
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Recommendation:
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.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
A faulty gasket in the wash tank of the portside flight-type warewash machine caused the machine to continuously leak water. A new gasket was on order.
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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.:
22
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Site:
Galley-Deck 10 Warewash Area
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Violation:
An excess amount of food debris was resting in the wash tank water of the conveyor-type glasswash machine. Cleaning began immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Dining Room-Canal Grande - Starboard Beverage Station
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Violation:
The crushed ice machine dispenser's cover was soiled with debris in the food contact zone. This area was cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 - Pastry
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Violation:
Five out of ten plates were stored with old food residue on the food contact side in cabinet #36.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 5 - Gondola Pantry Ice Machine
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Violation:
A black substance, which was removed with an alcohol swab, was on the food-contact side of the evaporator cover and on the water arm. Additionally, black debris was in the water recirculation tank.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Dining Room-Crew
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Violation:
A wet towel was stored directly on a shelf in the technical space beneath the microwave.
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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-Bonsai Teppanyaki
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Violation:
The bulkheads behind each cooking station were soiled with old food residue. Additionally, the 90-degree angle at the deck to bulkhead juncture was soiled with old food residue. The restaurant was not in service at the time of the inspection.
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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-Bonsai Teppanyaki
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Violation:
The aluminum border for the stainless-steel exhaust canopy hood on the crew side directly above the hot grill was soiled with cooking oil.
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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. 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.:
27
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Site:
Buffet-Deck 10 Lido Beverage Station - Portside/Aft Beverage Station
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Violation:
In multiple under counter technical compartments, an excess amount of water had accumulated on the bottom of the compartment. Staff stated the countertop ice machines were working as designed, but did not create enough ice for the operation, which caused the machine to shut-off. The technician had to constantly service the units throughout the food service period, so they left the unit front compartment doors open creating condensate due to the warm/cold air mix.
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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-Canal Grande - Portside Beverage Station
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Violation:
In the undercounter technical space between the ice machine and juice machine, condensate dripped from the pipe insulation material and pooled on the bottom of the space. The water was not directed toward a 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:
Dining Room-Canal Grande - Starboard Forward Waiter Station
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Violation:
A tray with soiled dishes was stored on the clean side of the waiter station. No clean items were present. The trays were removed immediately.
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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-Canal Grande - Portside Forward Waiter Station
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Violation:
A tray with soiled dishes was stored on the clean side of the waiter station. No clean items were impacted. The soiled items were removed immediately.
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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-Deck 10 Rococo's
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Violation:
The bottle storage shelves located on the backbar area were soiled with more than a day's worth of accumulated dust. The bar was open at the time of the inspection. Cleaning began immediately.
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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:
Buffet-Deck 10 Lido Beverage Station - Portside
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Violation:
The technical compartment underneath the countertop coffee matching had an excess amount of water accumulated on the bottom of the cabinet. The water source could not be identified. Cleaning began immediately.
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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:
Buffet-Deck 10 Lido Beverage Station - Portside
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Violation:
The backflow prevention device in the technical space beneath the countertop coffee machine was heavily soiled. Cleaning began immediately.
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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:
Other-Deck 10 Lido Beverage Station - Midship/Center
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Violation:
In the technical compartment below the countertop ice machine, an excess amount of water was pooling on the bottom of the cabinet. The source of the water was not identified. The area was in service at the time of the inspection. Cleaning began immediately.
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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:
Dining Room-Canal Grande - Starboard Beverage Station
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Violation:
An ice scoop used to fill water glasses was stored directly on the portable ice chest cover. The ice scoop was removed for cleaning.
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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:
Bar-Deck 10 Rococo's
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Violation:
An excess amount of water was pooled on the deck adjacent to the popcorn machine station. Cleaning began immediately. The water source could not be identified; however, it was coming from underneath the adjacent deck tiles.
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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-Deck 3 - Dishwash
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Violation:
A faulty gasket in the wash tank of the portside flight-type warewash machine caused the machine to continuously leak water. A new gasket was on order.
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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-Crew Toilet Room Outside of Il Viaggio
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Violation:
A large amount of pooled water was on the deck inside the toilet room. The water source could not be identified. Cleaning began immediately.
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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-Bonsai Teppanyaki
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Violation:
The bulkheads behind each cooking station (show galley) did not appear to be stainless steel. There was no coving at the deck to back bulkhead juncture. Additionally, the bulkhead surface was visibly scratched.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
34
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Site:
Other-Deck 10 Lido Beverage Station - Starboard Side/Aft
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Violation:
The technical space underneath the beer station had a potable water line that was not connected to a water source and noted as a blind line.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 10 Lido Utensil/Plate Station - Starboard Side/Aft
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Violation:
The light intensity above the utensil/plate island registered 120 lux at the maximum cleaning level.
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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.:
40
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Site:
Galley-Deck 10 Forward Buffet line
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Violation:
The door from the galley to the buffet line was left open during the breakfast service period allowing for possible pest migration.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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