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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Sample cock for potable water tank 50P was not labeled.
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Recommendation:
Ensure potable water tanks have labeled sample cocks. Identify the sample cocks with the appropriate tank number.
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Item No.:
08
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Site:
Buffet-Deck 8 - Starboard Hot Grill
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Violation:
Water was leaking from the atmospheric vent of the backflow prevention device for the counter-mounted combination oven onto the counter below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 Lido Pool
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Violation:
The shepherd's hook was located inside the pool area, but below the bench height which made it not visible from the full perimeter of the pool.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
16
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Site:
Buffet-Deck 8 Lido Market
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Violation:
The consumer advisory offered for passenger service did not specifically state the fresh eggs were raw or undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
18
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Site:
Galley-Deck 4 - Dessert Prep Walk-in
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Violation:
A tray of pasteurized eggs was positioned below a tray of fresh eggs.
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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. Protect food from cross-contamination or other sources of contamination by the following method: (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.
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Item No.:
18
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Site:
Galley-Deck 4 - Room Service Walk-in #25
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Violation:
A container of raw turkey sausage was stored above chicken nuggets and french fries. This was corrected.
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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.:
19
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Site:
Buffet-Deck 8 Lido Market
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Violation:
In the dessert station a spoon was left inserted inside a bowl of nuts. The handle was left touching the nuts.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Deck 8 - Lido Market - Beverage Stations
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Violation:
The port and starboard coffee containers water pour linlet on the top of the units was left uncovered, exposing the coffee for potential contamination.
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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.
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Item No.:
19
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Site:
Buffet-Deck 8 - Lido Market - Beverage Station
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Violation:
A container of ice out for self-service had a cover, but was not self-closing requirung the pasenger to place the lid back on after use. The ice was not protected by a sneeze shield or another method.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Deck 4 Pastry Room
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Violation:
The deck-mounted mixer on the left had two slotted fasteners that was soiled on the mixing head. Paint was also observed chipped on the mixing head within the splash zone.
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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. Ensure multiuse food-contact surfaces are: smooth, 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,
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Item No.:
21
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Site:
Buffet-Deck 8 Lido Market
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Violation:
The time control units 8.52 B & 8.52 C gasket sealing was peeling and had black residue on the seal.
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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.
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Item No.:
21
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Site:
Buffet-Deck 8 Lido Market
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Violation:
The sneeze guard had a crack near on the homestead hot warming counter.
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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.
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Item No.:
21
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Site:
Food Service General-Deck 8 - Ocean View - Sevice Line Warmers
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Violation:
The underside metal housing to all the service line top warmers were heavily soiled with old grease residue of more than a day's accumulation in open seams and hard to clean surfaces of the units. Cleaning began before the inspectors left the area.
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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 filters or other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
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Item No.:
21
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Site:
Food Service General-Deck 8 - Ocean View - Sevice Line Warmers
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Violation:
The underside metal housing to all the service line top warmers were heavily soiled with old grease residue of more than a day's accumulation in open seams and hard to clean surfaces of the units. Cleaning began before the inspectors left the area.
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Recommendation:
Ensure filters or other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. 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.
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Item No.:
26
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Site:
Galley-Deck 4 - Garde Mange
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Violation:
Old food soil was inside the food contact area of the previously cleaned and sanitized buffalo chopper.
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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 4 Pastry Room
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Violation:
The deck-mounted mixer on the left had two slotted fasteners that was soiled. Paint was also observed chipped on the mixing head within the splash zone.
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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.:
26
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Site:
Buffet-Deck 8 - Port Bread Station
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Violation:
Old food debris of more than a day's accumulation was on the bottom of the storage cabinet below the bread display. previously cleaned and sanitized service trays and containers were stored on top of the old food debris. Four service containers previously cleaned and sanitized were soiled with old food residue.
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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:
Buffet-Deck 8 - Starboard Hot Grill
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Violation:
Water was leaking from the atmospheric vent of the backflow prevention device for the counter- mounted combination oven onto the counter below.
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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 8 - Port Bread Station
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Violation:
Old food debris of more than a day's accumulation was on the bottom of the storage cabinet below the bread display. Previously cleaned and sanitized service trays and containers were stored on top of the old food debris. Four service containers previously cleaned and sanitized were soiled with old food residue.
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Recommendation:
Ensure nonfood-contact surfaces and 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 8 Lido Market
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Violation:
The time control units 8.52 B & 8.52 C gasket sealing was peeling and had black residue on the seal.
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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:
Food Service General-Deck 8 - Ocean View - Sevice Line Warmers
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Violation:
The underside metal housing to all the service line top warmers were heavily soiled with old grease residue of more than a day's accumulation in open seams and hard to clean surfaces of the units. Cleaning began before the inspectors left the area.
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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 8 - Port Bread Station
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Violation:
Old food debris of more than a day's accumulation was on the bottom of the storage cabinet below the bread display. previously cleaned and sanitized service trays and containers were stored on top of the old food debris. Four service containers previously cleaned and sanitized were soiled with old food residue.
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Recommendation:
Store cleaned equipment and utensils: (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:
Food Service General-Decks
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Violation:
Decks were pitted and chipping in several food outlets throughout the vessel. This was particularly evident near and around deck gutter drains and included the following areas: Lido prep areas, Lido potwash, main galley potwash, and crew galley.
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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
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Violation:
The food lift #5 flooring tracks had heavily soiled food debris with multiple days of accumulation. This was corrected.
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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.:
33
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Site:
Galley-Deck 4
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Violation:
Condensate accumulated on the deckhead above the tilting pan. No food was impacted.
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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 - Dry Stores
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Violation:
Flour was on the deck under the dry storage shelving in the dry store room nearest the potwash.
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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.:
37
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Site:
Galley-Deck 4
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Violation:
Condensate accumulated on the deckhead above the tilting pan. No food was impacted
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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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