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Item No.:
16
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Site:
Galley-Deck 16 Cold Holding Area
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Violation:
Two pans of meat sauce stored in undercounter temperature control units registered internal temperatures of 51F, 48F, 47F, and 44F with an average internal temperature of 47.5F. The pans of meat sauce were placed under temperature control the day prior to the inspection. The food was discarded immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Deck 16 Freezer # 62
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Violation:
A food rack full of crumbled cheese broccoli was stored unprotected and uncovered. Ice was resting on the broccoli when inspected. The rack of broccoli was discarded immediately.
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Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: Storing the food in packages, covered containers, or wrappings.
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Item No.:
18
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Site:
Galley-Deck 8 Cucina
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Violation:
In the beverage cold room, a cup without a handle was found stored inside a container of sugar. The sugar was removed and discarded.
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Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: Cleaning and sanitizing equipment and utensils.
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Item No.:
19
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Site:
Buffet-Deck 16 Lido Marker Place
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Violation:
Two passengers were observed refilling personal water bottles with the lip-contact areas touching the dispenser tab. Cleaning began immediately.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container.
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Item No.:
19
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Site:
Galley-Deck 16 Freezer # 62
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Violation:
Ice was resting on two sealed bags of hashbrowns. This ice did not affect the food within these packages during the inspection.
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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:
Bar-Deck 16 Tiki Bar Lower Level
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Violation:
A decorative piece of artwork was mounted on the deckhead directly above the margarita mixer ice holding bin. Frequently, the ice bin lid needed to be removed and ice added during bar operations exposing the ice to dust or debris from the difficult to clean artwork. This artwork was removed during the inspection.
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Recommendation:
Protect food from contamination by storing the food: Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Buffet-Deck 16 Blue Iguana Beverage Station
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Violation:
Sealant used for the countertop to ice/water dispenser juncture was soiled and peeling.
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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 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 4
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Violation:
The hinges of four under counter hot holding units were in disrepair preventing the unit doors from properly shutting: 1) Two units where in the Taco bar, 2) One unit was on the starboard side and one unit was on the portside of the main service line. Remediation began immediately.
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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.:
22
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Site:
Buffet-Deck 4 Pot Wash Area
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Violation:
The in-use hood type dishwash spray arm was clogged with food debris. Cleaning began immediately. The dishwash was cleaned before the end of the inspection.
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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 5 Main Galley - Pot Wash Area
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Violation:
One nozzle on the in-use flight type dishwash was not providing an adequate spray pattern. The crew corrected it before the end of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: 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.:
26
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Site:
Other-Deck 8 Pig and Anchor
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Violation:
The hot holding area heat lamps and housing frames were heavily soiled with food debris in food splash areas. This area had previously been cleaned.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 8 Cucina
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Violation:
The front access panel for the ice machine had a small amount of debris on a food splash area. The inspector used an alcohol wipe to remove some of the black debris. The ice machine was in service at time of the inspection. Staff immediately closed the machine, emptied the ice and cleaned the inside.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Deck 16 Blue Iguana Beverage Station
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Violation:
Sealant used for the countertop to ice/water dispenser juncture was soiled and peeling.
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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:
Buffet-Deck 16 Lido Market Place
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Violation:
In multiple areas, previously cleaned bowls used for meal service were resting upright and unprotected at the buffet entrances. It was noticed by staff and the inspector that these bowls were originally stacked inverted; however, when moved, the bowls would flip over. Remediation began immediately.
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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.:
29
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Site:
Bar-Deck 16 Tiki Bar Lower Level
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Violation:
The handwash station water took over 1 min. to reach the minimum temperature of 38 C / 100 F. The bar was open for service at the time of the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 16 Freezer # 62
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Violation:
Ice was noticed on the bulkheads and deckheads above and adjacent to food storage racks containing packaged and unpackaged food.
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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-Deck 16 Tiki Bar Lower Level
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Violation:
A decorative piece of artwork was mounted on the deckhead directly above the margarita mixer ice holding bin. This artwork was difficult to clean.
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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:
Other-Deck 8 Pig & Anchor
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Violation:
Multiple deckhead tiles above the BBQ ovens were soiled with a brown residue. The inspector used an alcohol wipe to remove some of the debris. 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-Deck 5 Main Galley
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Violation:
Water was dripping from the deckhead ten-feet prior to the start of the serving line. No food was impacted during the inspection. Remediation 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-Deck 4
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Violation:
Water was dripping from the deckhead to the right of the steam kettles. The source of the leak could not be identified. Remediation 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:
Other-Deck 8 Teppenyaki Grill
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Violation:
The bulkheads directly behind cooking stations #1 and #2 were soiled with food debris. The area was previously cleaned.
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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.:
39
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Site:
Other-Deck 6 Emerils Bistro
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Violation:
One fruit fly was seen at the entrance to the galley,
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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:
Galley-Deck 5 Main Galley
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Violation:
A fly was observed near walk-in refrigerator Room #38.
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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 Bonzi Grill
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Violation:
One fly was noticed in this 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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