|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 - Windjammer - Beverage Station Aft/Starboard side
|
|
Violation:
The vents of the backflow prevention device for the countertop coffee maker were blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 - Windjammer - Beverage Station Aft/Portside
|
|
Violation:
The vents of the backflow prevention device for the countertop coffee machine were blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 - Windjammer - Chops Beverage Station
|
|
Violation:
The relief vents of the backflow prevention device for the countertop coffee machine were blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 - Windjammer - Chops Beverage Station
|
|
Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with clogged vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Other-Deck 5 - Cafe Promenade Beverage Station
|
|
Violation:
The backflow prevention device under the coffee dispensers in the technical space was heavily corroded with the blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal and Vomit Accident Records
|
|
Violation:
On 18 March 2024, the fecal and vomit accident record indicated 'fecal' incidents, but the records did not indicate they were formed stool accidents.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 0 - Beer Box
|
|
Violation:
Water dripped from the center of the walk in refrigeration unit and pooled on the outer surfaces of beer cases stored below.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 - Windjammer - Chops Beverage Station
|
|
Violation:
The table side chopped pepper dispenser was made of wood. This dispenser was chipped and scored on the food splash areas making it difficult to clean.
|
|
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. Do not use wood and wood wicker as a food-contact surface.
|
|
|
Item No.:
20
|
|
Site:
Bar-Deck 11 - Plaza - Aft/Portside
|
|
Violation:
The designated red wine refrigeration unit at the backbar was not operational. The refrigerator was missing doors and had an excessive amount of silicone on the lower front area making the surface difficult to clean. Additionally, the light intensity was insufficient. The inspector measured 80 lux where the wine was stored.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 14 - Izumi Restaurant
|
|
Violation:
Four countertop mounted heating lamps at the hot holding station were soiled with rust and pitted in multiple food splash and nonfood splash areas of the light frame. The area was not in-service at the time of the inspection.
|
|
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. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 11 - Plaza - Aft/Portside
|
|
Violation:
The designated red wine refrigeration unit at the backbar was not operational. The refrigerator was missing doors and had an excessive amount of silicone on the lower front area making the surface difficult to clean. Additionally, the light intensity was insufficient. The inspector measured 80 lux where the wine was stored.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 - Windjammer - Beverage Station Aft/Portside
|
|
Violation:
The countertop at the soiled drop-off station had a hole where a previously used machine was located making this area difficult to clean.
|
|
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 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 - Windjammer - Aft
|
|
Violation:
The combination oven adjacent to the ice machine had excess silicone on the side panel, making it difficult to clean.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14 - Izumi Restaurant
|
|
Violation:
Four counter-mounted heating lamps at the hot holding station were soiled with rust and pitted in multiple food splash and nonfood splash areas of the light frame. The area was not in-service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Beverage Dispensing Area
|
|
Violation:
The juice dispenser at the entrance to the galley had more than a day's worth of food debris on the food splash zone above the nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 14 - Izumi Restaurant
|
|
Violation:
Four counter-mounted heating lamps at the hot holding station were soiled with food debris on the underside food splash area. The area was not in-service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 11 - Windjammer - Aft
|
|
Violation:
The backflow prevention device for the countertop coffee maker was soiled with a slimy material in the vents. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 - Windjammer - Soiled Drop-off Station Aft/Starboard side
|
|
Violation:
The deckhead directly above the soiled utensil holding areas was soiled with more than a day's worth of food debris. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Pastry Freezer
|
|
Violation:
The deckhead had five open penetrations to a void space and made this area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Walk-In 54110.104A
|
|
Violation:
Water dripped from the deckhead in the middle of the room and pooled on the deck. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 1 - Cleaning Locker
|
|
Violation:
The hot and cold water pipes penetrations in the deckhead were not properly closed resulting in open seams to a void space.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Egg Refrigerator
|
|
Violation:
The back two deckhead-mounted lights had a quarter of an inch of water inside the protective cover.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Frozen Mixed
|
|
Violation:
Deckhead sealant was peeling and missing in multiple areas throughout the room.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Frozen Fish
|
|
Violation:
Three deckhead-mounted lights in the back of the room had ice inside the light covers.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Beer Box
|
|
Violation:
Water dripped from the center of the walk in refrigeration unit and pooled on the outer surfaces of beer cases stored below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 - Windjammer - Potwash
|
|
Violation:
The water supply line for the soap dispensing unit was dripping water that pooled on the deck under the potwash machine. The area was in use at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 11 - Windjammer - Potwash
|
|
Violation:
The water supply line for the soap dispensing unit was dripping water that pooled on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 11 - Plaza - Aft/Portside
|
|
Violation:
The light intensity was insufficient. The inspector measured 80 lux where the wine was stored.
|
|
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. 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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 - Windjammer - Aft/Starboard side
|
|
Violation:
The light intensity was insufficient at the two hot station food preparation areas. The intensity ranged between 108 - 138 lux for both stations.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 5 - Cafe Promenade
|
|
Violation:
The protective coating on the heating lamp bulbs was in disrepair.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 4 - Giovanni's
|
|
Violation:
A small fly was in the waiter station. The area was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 4 - Casino
|
|
Violation:
A small fly was in the area. The area was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 3 - Studio B
|
|
Violation:
Two small flies were in the area. The area was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
A small fly was near the walk-in storage area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 5 - R Bar
|
|
Violation:
Two small flies were in the area. The area was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 - Pantry Dry Store
|
|
Violation:
Two small flies were inside the dry store walk-in storage area. The area was in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 14 - Izuumi Restaurant
|
|
Violation:
One fly was in this area. This area was not in operation at the time of the inspection.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 11 - Windjammer - Beverage Station Aft/Portside
|
|
Violation:
One fly was seen in this area. This area was in service at the time of the observation.
|
|
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.
|
|