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Item No.:
08
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Site:
Pantry-Deck 6 Golden Jubilee
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Violation:
The backflow prevention device for the warewash sink spray hose was in disrepair. Water was continuously dripping from the device vents into the sink.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 8 Deli
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Violation:
A food handler retrieved a tray of sandwiches and served a passenger a sandwich. They then changed their gloves but did not wash their hands in between glove changes. Staff retrained everyone working in the Deli and showed the inspector the training roster before the end of the inspection.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
18
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Site:
Galley-Deck 16 Big Chicken
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Violation:
A trolley of soiled food trays and pans was stored next to a food preparation counter. Crew were coating raw chicken on the food preparation counter approximately three feet away from the soiled food trays and pans. Another food well was approximately one foot away from the soiled food trays and pans and contained flour for coating chicken but was covered with plastic wrap and not used during the inspection.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Galley-Deck 8 Blue Iguana
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Violation:
The bulk milk dispenser tube protruded 1 and 3/4 inches from the chilled dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
22
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Site:
Pantry-Deck 16 Glasswash Machine
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Violation:
Food debris was stuck in the nozzle of the upper spray arm. The area was not in operation and glasses were not actively being washed.
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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.:
22
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Site:
Galley-Deck 7 Steakhouse
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Violation:
A plug was missing from the front of the glasswash machine which created a penetration that was difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Portside Dishwash
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Violation:
Food residue was in the prewash strainer when the inspection team entered the area during mid-afternoon. Staff stated the dishwash machine was last used during breakfast service.
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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:
Galley-Deck 8 Cucina Warewash
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Violation:
A previously cleaned and sanitized fluted quiche dish that was stored in the clean storage area had food debris on the outside surface.
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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:
Buffet-Deck 16 Big Chicken Beverage Station
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Violation:
Black debris was in the food splash zone behind the ice/water dispensing chute in the crevice below the black fastener.
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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:
Galley-Deck 8 Bonsai Sushi
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Violation:
The yakatori grill's drip tray was soiled with old food residue. The area was not in operation and had been previously cleaned and sanitized.
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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 4 Team Dining Room
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Violation:
At the omelet station, two display bottles on the back bulkhead were soiled with more than a day's accumulation of sticky residue.
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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:
Preparation Room-Deck 3 Fish
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Violation:
Five white plastic bins and 30 white plastic perforated bins were stored inverted and wet nested inside an open cabinet near the entrance door.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Provisions-Deck 2 Room #5 / Dry Store #7
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Violation:
Many large gray plastic bins were stored inverted and wet nested on a storage rack near the front of the room.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Provisions-Deck 2 Room #8 / Dry Store #4
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Violation:
Four out of 25 large gray plastic bins were stored inverted and wet nested on a storage rack at the back of the room.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 8 Cucina Warewash
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Violation:
Three, previously cleaned and sanitized 72-ounce ladles were not stored covered or inverted. They were stored hanging from the clean storage rack, adjacent to the hood-type warewash machine.
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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). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
32
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Site:
Galley-Deck 16 Potwash
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Violation:
A food wrapper containing food residue was in the open waste-handling container for the paper towels at the handwashing sink.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
32
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Site:
Buffet-Deck 16
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Violation:
Food waste-handling containers throughout the show galleys on the Lido Deck were not designed to close completely. The containers had handle openings on the sides and a tight-fitting lid with a one-foot diameter hole in the middle. The waste-handling container could not be covered when not in continuous use.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
32
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Site:
Preparation Room-Deck 3
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Violation:
Dried white residue was inside the handwashing station waste bin.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 5 Center Galley Portside
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Violation:
Above the left salamander, the deckhead light cover was cracked. Above the right salamander, the deckhead light cover was scratched. By the end of the inspection, staff showed the inspector a picture showing both light covers were replaced.
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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-Deck 16
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Violation:
Water was leaking from an unknown source below the right combination oven and pooling on the deck. Staff were actively monitoring the area and moving the water to the drain.
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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:
Other-Deck 8 Teppanyaki Grill
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Violation:
The deck was heavily soiled at two of the three teppanyaki grills near the deck/cabinet juncture on the cooking side. The area was not in operation and had been previously cleaned. Staff immediately started cleaning the deck throughout the entire area.
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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.:
36
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Site:
Bar-Deck 16 RedFrog
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Violation:
The deckhead lights were not on and an employee was washing their hands at the handwashing sink when the inspector arrived. The bar was in operation. The light intensity measured 40 lux at the handwashing sink. Staff immediately turned the lights on.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Deck 8 Cucina
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Violation:
The light bulb's protective coating was peeling off the left heat lamp located on the worker side.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Preparation Room-Deck 3
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Violation:
A shovel was stored inside a bucket filled with water next to the biodigester. This shovel was used to transfer food waste from waste containers into the biodigester.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 5
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Violation:
A small fly was behind the ice machine. The area was in operation.
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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:
Other-Deck 8 Bonsai Sushi
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Violation:
A small fly was near the utility sink. The area was not in operation.
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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:
Bar-Deck 8 Havana Bar
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Violation:
A small, live fly was in the technical cabinet underneath the ice well. The area was not in operation.
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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 16 Starboard Marketplace Center
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Violation:
A large fly was near the utility sink next to the gelato machines. The area was in operation.
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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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