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Item No.:
08
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Site:
Potable Water-Deck 3 - Bunkering Forward Starboard Side
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Violation:
The left two fire shore connection cap cables were not secured to the respective connections. This was fixed before the end of the inspection.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Aft Pool
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Violation:
Only the aft side of the pool was skimming which was approximately 30 percent of the entire pool.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Buffet-Deck 11 Garden Cafe
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Violation:
A bowl of raw herring placed out for passenger consumption did not have a specific consumer advisory that described the food and how it was served.
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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.:
19
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Site:
Buffet-Deck 11 Garden Cafe
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Violation:
Tongs were stored on top of a bowl of apples out for passenger consumption with the handles touching the apples.
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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 potentially hazardous 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.
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Item No.:
21
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Site:
Bar-Deck 11 Moderno Churrascaria
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Violation:
The sealant at the back bar, countertop/bulkhead juncture, was in disrepair creating a difficult to clean surface.
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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:
Galley-Deck 4 Staff Mess
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Violation:
At the beverage station, the countertop ice machine's mounting plates were missing three fasteners which created divots and hard to clean areas.
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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 4 Warewash
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Violation:
The curtain between the wash tank and final sanitizing rinse was in disrepair with one piece ripped and the edges curling. Staff immediately replaced the curtain.
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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 11 Garden Cafe
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Violation:
A sanitizing bucket located at the waiter station near the handwashing area was cloudy and had a black piece of debris floating on the top of the solution. 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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm).
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Item No.:
27
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Site:
Buffet-Deck 11 - Garden Cafe - Starboard Aft Beverage Station
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Violation:
The juice machine had condensate on the bottom of the machine which was dripping onto the countertop 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.:
33
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Site:
Buffet-Deck 11 Garden Cafe - Starboard Aft Beverage Station
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Violation:
The juice machine's water line in the undercounter technical compartment was in disrepair and water was pooling in the technical compartment.
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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 5 Four Seasons Hot Galley
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Violation:
Condensate collected on the deckhead above the combination oven. 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 12 - Sushi Bar
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Violation:
At the front counter area, the bulkheads, door, and pillars were covered by a seemingly decorative laminate-type material and not stainless-steel. The deckhead was a gypsum material and not stainless-steel. The violation was written on a previous report dated October 2022. Staff stated that there is a plan for corrections during 2024 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Galley-Deck 11 Moderno Churrascaria
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Violation:
The fire damper above the pizza ovens was heavily soiled with grease and dust.
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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 12 Spinnaker Lounge
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Violation:
The deck outside the pantry was in disrepair with grout missing which created a difficult to clean surface.
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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 11 - Garden Cafe - Starboard Aft Beverage Station
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Violation:
Tthe juice machine's water supply line in the undercounter technical compartment was in disrepair and water was pooling in the technical compartment.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 11 Garden Cafe Ice Cream Station
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Violation:
The light intensity at the back countertop measured between 75 and 100 lux. Staff immediately replaced some light bulbs to increase the light intensity.
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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.:
39
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Site:
Pantry-Deck 5 Atrium Cafe and Bar
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Violation:
One live, large fly was flying 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.:
42
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Site:
Children Area-Deck 7 - Splash Academy
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Violation:
The child activity center had rubber flooring that was pitted and had gaps underneath a countertop. Staff stated they were difficult to clean however, the floors were clean when inspected. The area will be suggested for refurbishment. Crew members assigned to clean the Splash Zone are reminded of importance of cleaning the area and to report any issues observed. The staff stated the flooring is scheduled to be replaced during dry dock in April 2024.
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Recommendation:
Vacuum carpets daily and clean periodically when visibly soiled. Wash and disinfect decks when soiled or at least daily.
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