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Item No.:
20
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Site:
Dining Room-Deck 4
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Violation:
The left juice machine had been out of service since 10 September 2024.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Preparation Room-Deck B
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Violation:
One slotted fastener was on the food contact surface inside the potato peeler.
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Recommendation:
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.
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Item No.:
20
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Site:
Preparation Room-Deck B
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Violation:
The potato peeler had been out of order since 25 September 2024 due to an inoperable motor.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 4
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Violation:
The right soup kettle was out of service since 7 April 2024. This is expected to be replaced in the October / November 2024 dry dock.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 4 - Pinnacle Grill
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Violation:
The deep fat fryer was out of service since 27 September 2024 due to no power.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Dining Room-Deck 4 and 5
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Violation:
The top laminate strip was missing on 18 of the 36 waiter station's undercounter cabinet doors below the silverware drawer. Compressed wood and glue residue were along the top of the cabinet doors which was difficult to clean.
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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. 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.:
26
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Site:
Bar-Deck 5 - Ocean Bar
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Violation:
The ice machine's water inlets were soiled with black debris above the evaporator panels.
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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.:
27
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Site:
Pantry-3 - SP16
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Violation:
Condensate dripped from the ice machine's chilled water lines onto the empty clean storage shelf.
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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:
Dining Room-Deck 4
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Violation:
Two previously cleaned and sanitized metal milk cups in waiter stations #118 and #143 drawers were stored inverted and wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Pantry-Deck 8 - Lido Bar
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Violation:
The top of the handwashing sink's faucet handle was soiled with black residue and in disrepair with green and white scale underneath.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Bar-Deck 8 - Lido Bar
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Violation:
The waiter pick-up station was missing coving at the cabinet/deck juncture.
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Recommendation:
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:
Preparation Room-Deck B - Fish Thawing Room #7
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Violation:
Three light covers had frozen condensate inside.
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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:
Preparation Room-
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Violation:
The light cover in front of the cleaning locker was cracked on the inside and outside which made the cover difficult to clean.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
36
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Site:
Galley-Deck 4 - Pinnacle Grill
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Violation:
The light intensity measured less than 220 lux at the handwashing station.
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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.
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Item No.:
36
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Site:
Galley-Deck 4 - Garde Manger
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Violation:
The light intensity measured less than 220 lux at the in-use deli slicer. The light above was not working.
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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.
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Item No.:
36
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
The light intensity measured less than 220 lux at the handwashing station at the clean end of the inboard conveyor dishwash machine.
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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.
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Item No.:
36
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Site:
Galley-Deck 8 - Lido Market
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Violation:
The light intensity measured less than 220 lux at the soiled and clean landings of the inboard conveyor dishwash machine.
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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.
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Item No.:
37
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Site:
Galley-Deck 8 - Dive In
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Violation:
The area was extremely hot when all cooking equipment was in operation. Staff explained the air conditioning unit will be replaced in the October / November 2024 dry dock.
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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.
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Item No.:
39
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Site:
Bar-Deck 5 - Explorations Cafe
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Violation:
One fly was in the area when it was in operation.
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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.:
42
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Site:
Children Area-Deck 9 - Club HAL
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Violation:
The paint bucket themed stools were in disrepair with fabric ripped and broken edges which were not easily cleanable.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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