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Item No.:
27
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Site:
Buffet-Deck 4 Crew Mess Beverage Station
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Violation:
The counter-mounted ice and water dispensing machine's backflow prevention device was excessively soiled with green and black 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.:
21
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Site:
Buffet-Deck 4 Crew Mess Beverage Station
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Violation:
The counter-mounted ice and water dispensing machine's mounting plates had difficult-to-clean indentations that were soiled with more than a day's accumulation of residue.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 4 Crew Mess Beverage Station
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Violation:
The counter-mounted ice and water dispensing machine's mounting plates were soiled with more than a day's accumulation of residue in the difficult-to-clean indentations.
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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.:
20
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Site:
Buffet-Deck 4 Crew Mess Beverage Station
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Violation:
The bulk coffee dispensers had slotted fasteners in the food splash area behind the dispensing spigot.
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Recommendation:
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; (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 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.
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Item No.:
19
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Site:
Buffet-Deck 4 Crew Mess
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Violation:
The serving utensils were positioned at a height that did not protect the food-contact portion from contamination when the containers were not completely full. Crew had to reach over the utensil container to grab trays.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
16
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Site:
Buffet-Deck 4 Crew Mess
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Violation:
The consumer advisory for the undercooked egg did not describe the animal-derived food and how it was served (cooked to order, 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 (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the 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, or 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. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
33
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Site:
Galley-Deck 4 Potwash
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Violation:
Condensate collected on the deckhead above the hood-type potwash machine.
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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 Potwash
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Violation:
Condensate collected on the deckhead above the hood-type potwash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
27
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Site:
Bar-Deck 4
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Violation:
More than a day's accumulation of dust soiled the countertop below the refrigerator.
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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.:
21
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Site:
Bar-Deck 4
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Violation:
The difficult-to-move refrigerator was only 3.25 inches above the countertop, which made cleaning difficult.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 millimeters (4 inches) clearance between the table and the equipment.
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Item No.:
33
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Site:
Provisions-Deck 4 Dry Store Cold Room 03
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Violation:
The deck was excessively soiled with dust and food debris below the shelves along the back 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.:
29
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Site:
Preparation Room-Deck 4
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Violation:
The handwashing station was blocked by a large waste container.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
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Site:
Bar-Deck 5 Fredy's Cafe
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Violation:
The grout along the deck coving was in disrepair and recessed which created difficult-to-clean surfaces. The areas of recess were soiled with more than a day's accumulation of residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
19
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Site:
Food Service General-Ice Scoop Storage
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Violation:
Ice scoops and tongs were stored in containers of chlorine sanitizing solution during pauses in food preparation or dispensing.
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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; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
26
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Site:
Galley-Deck 5 Ice Machine
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Violation:
The plastic housing around the evaporator panel was soiled with black residue. This ice machine was planned to be cleaned within the next two weeks and was last cleaned a month and a half ago.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Deck 5 Marina
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Violation:
The water temperature measured 125F at the crew handwashing station on the coldest setting.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
26
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Site:
Galley-Deck 5 Warewash
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Violation:
One plate stored in the clean plate storage cabinet was soiled with dried food debris along the edge.
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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.:
21
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Site:
Galley-Deck 5 Warewash
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Violation:
The door handles on the plate storage cabinet were rough on the internal surface facing the cabinet.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
28
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Site:
Bar-Deck 5 Lobby
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Violation:
Previously cleaned and sanitized bar utensils were positioned underneath flower stems stored in a vase on the service countertop.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
06
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Site:
Potable Water-Legionella
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Violation:
The Legionella sampling records indicated the galley and spa salon were not tested during the most recent six-month potable water sampling.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (7) Salon and pedicure devices.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
The painted decks were in disrepair in multiple areas. The top layers had chipped away and created rough and difficult to clean surfaces.
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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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