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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The air gap for the M5 technical tank filling from the distillate line was not twice the diameter of the pipe. Corrective action began immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
19
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Site:
Provisions-Deck 3 Ice Cream
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Violation:
The top of one ice cream container was discolored, dented in, and did not cover or protect the ice cream.
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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 10 Lido Portside Swirls
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Violation:
The vertical metal profile strip on the undercounter cabinet to the right of the portside ice cream machine was in disrepair which created a difficult to clean gap.
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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:
Buffet-Deck 10 Lido Portside Continental Breakfast
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Violation:
Two, far-right, passenger side laminate panels were in disrepair along the bottom edge which exposed difficult to clean wood-like material.
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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. 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:
Buffet-Deck 10 Blue Iguana Cantina
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Violation:
The blue and white preparation countertops juncture had a seam which created a difficult to clean area.
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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.:
22
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Site:
Galley-Deck 8 Aft Warewash
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Violation:
The flight-type warewash machine was out of order and was being serviced when the inspector arrived. Staff stated the temperatures were not within the required range
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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 8 Forward Warewash
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Violation:
The flight-type warewash machine was not in operation. Staff stated the machine was leaking.
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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 8 Potwash
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Violation:
The flight-type potwash machine was out of service when the inspector arrived due to water temperature issues.
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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.:
24
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Site:
Buffet-Deck 10 Lido Starboard Side Good Eats
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Violation:
The in-use chlorine solution measured greater than 200 ppm in the sanitizing bucket with the inspector's test strip. Staff immediately replaced the sanitizing solution.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 10 Warewash
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Violation:
Two coffee cups that were previously cleaned and sanitized and stored in the clean storage area were soiled with food debris.
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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 10 Lido Portside Beverages
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Violation:
Condensate collected on the entire outside surface, including the food-contact splash zone, of the cold water dispensing pipe.
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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:
Galley-Deck 8
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Violation:
Two previously cleaned and sanitized soup cups, stored in the clean storage area next to the sanitation elevator, were soiled on the inside with food debris.
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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.:
27
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Site:
Room Service-Deck 7
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Violation:
One previously cleaned and sanitized coffee pot, stored in the clean storage area, was soiled on the outside with an orange residue that was removed with the inspector's alcohol wipe.
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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-Deck 8 Soup Station
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Violation:
Water from an unknown source was pooling on the preparation table below the ventilation supply vent.
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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 Portside Beverages
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Violation:
Condensate collected on the entire outside surface of the cold water dispensing pipe.
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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 Portside Swirls
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Violation:
The vertical metal profile strip on the undercounter cabinet to the right of the portside ice cream machine was soiled with dust and food debris in the difficult to clean gap.
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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 Pizzeria
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Violation:
Two induction plate's leveling feet were soiled with more than a day's accumulation of grease residue. One induction plate was on the preparation counter, and one was in the portside undercounter cabinet. The area was not in operation.
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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 9 JavaBlue Cafe
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Violation:
The top of the coffee ground box was soiled with food debris. 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.:
31
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Site:
Buffet-Deck 10 Lido Starboard Side Good Eats
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Violation:
The in-use chlorine solution measured greater than 200 ppm in the sanitizing bucket with the inspector's test strip. Staff immediately replaced the sanitizing solution.
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Recommendation:
Ensure poisonous or toxic materials are applied so that: (1) A hazard to employees or other persons is not constituted, and (2) Contamination including toxic residues resulting from drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented.
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Item No.:
32
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Site:
Buffet-Deck 9 JavaBlue Cafe
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Violation:
A paper cup containing coffee grounds was in the open paper/plastic waste receptacle. The area was not in operation.
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Recommendation:
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:
Buffet-Deck 10 Blue Iguana Cantina
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Violation:
The deck tile grout was recessed and in disrepair near the tortilla machine.
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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:
Buffet-Deck 10 Guy's Burger Joint
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Violation:
The deck tile grout was recessed and in disrepair near the countertop warming plates.
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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 10 Hot Galley
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Violation:
Condensate collected on the deckhead and inside edges of the ventilation hood above the combination oven. The condensate dripped down the bulkhead.
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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-Deck 10 Pizzeria
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Violation:
The deck was soiled with dust and food debris under the portside undercounter cabinets. The area was not in operation.
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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 8 Forward Serving Line
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Violation:
The deck tile grout was recessed and in disrepair throughout the area.
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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 8 Potwash
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Violation:
Water was continuously dripping from below the wash compartment of the flight-type potwash machine and pooling 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-Deck 8 Soup Station
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Violation:
Water from an unknown source was dripping from the ventilation supply vent and pooling on the preparation table.
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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 8 Aft Serving Line
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Violation:
Water was dripping from the bottom of the middle bain marie's undercounter compartment and pooling 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-Deck 10 Hot Galley
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Violation:
The deck tile grout was recessed and in disrepair throughout the area.
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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.:
34
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Site:
Buffet-Deck 9 Bonsai Sushi
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Violation:
Water continuously dripped from the handwashing sink's faucet handle when in operation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 8 Aft Serving Line
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Violation:
The middle bain marie's water supply line was in disrepair.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 10 Hot Galley
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Violation:
Condensate collected on the deckhead and inside edges of the ventilation hood above the combination oven. The condensate dripped down the bulkhead.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Buffet-Deck 9 Bonsai Sushi
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Violation:
One small fly was in the area.
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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:
Dining Room-Deck 3 Crew Team 1
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Violation:
One large fly was flying around the area.
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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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