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Item No.:
16
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Site:
Galley-Deck 5 - Cafe Al Bacio
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Violation:
A tray of potentially hazardous cream danishes on time control were inside the pastry display unit without a 4-hour discard label. This outlet was open for more than four hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Other-Deck 14 - Mast Grill
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Violation:
Cooked hamburgers on time control in the undercounter warming compartment did not have a four-hour discard label. This outlet was open for more than four hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Buffet-Deck 14 - Oceanview Cafe - Ice Cream Station
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Violation:
The counter-recessed dipper well was not protected by a sneeze shield or other effective means. The distance between the dipper well and where passengers could stand was approximately 76 cm (30 inches).
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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 that dishware, glassware, and utensils out for service are inverted or covered. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous). 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.:
19
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Site:
Other-
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Violation:
A case of approximately 24 water bottles was stored on the deck in the environmental office and in an engineer's office. Staff stated they received the bottled water the morning of the inspection. The water was immediately relocated off the deck.
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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.:
21
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Across from the preparation counter, silicone was peeling on the outside back left side of the flat grill.
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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:
Bar-Deck 14 - Oceanview Cafe - Aft Outside Bar
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Violation:
The splash shield along the right side of the waiter station had broken off and left a difficult-to-clean surface.
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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.:
22
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Site:
Galley-Deck 14 - Oceanview Cafe - Glasswash
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Violation:
Tea bags, lemons, wooden stirring sticks, and paper labels were inside the wash compartment of the in-use glasswash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 12 - Oceanview Cafe - Potwash
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Violation:
Excessive soiled pots and pans were stacked on the potwash soiled landing table. Three deck stands positioned in front of the soiled table were used to accommodate additional excess soiled items.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
The wash and auxiliary tanks of the flight-type dishwash machine were heavily soiled with food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
Staff removed the curtain before the final sanitizing rinse, and it touched the deck as they were placing it back. The inspector advised them to clean the curtain before putting it back into place.
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Recommendation:
Do not allow warewash machine curtains and components to touch the deck. If this occurs, clean and sanitize the equipment and components prior to reassemble.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse utensil surface temperature of the conveyor machine measured less than 160F during multiple tests by the inspector and crew. The inspector passed her thermocouple through the machine and measured 140F at the final sanitizing rinse. The crew also passed his tip-sensitive thermometer through the machine and measured a maximum temperature of 150F. The inspector and crew then passed their tip-sensitive thermometers through the machine and measured maximum temperatures of 147F and 148F. They tested the wash tank and measured 151F and 148F. Two thermolabels were also affixed to a plate passed through the machine, which indicated maximum temperatures less than 150F. The electronic gauge indicated the final rinse manifold of 200F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Other-Sushi on 5
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Violation:
Encrusted brown food residue was on the food contact portion of the right coffee strainer plate of the espresso machine. The unit was previously cleaned and sanitized.
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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.:
26
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Site:
Galley-Deck 9 - Bell Box
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Violation:
Six previously cleaned and sanitized plates in the plate storage trolley were soiled with food debris.
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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.:
26
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Site:
Bar-Deck 15 - Sunset Bar
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Violation:
A small amount of black slimy residue was pulled from the left beer dispensing tap when a plastic straw was inserted.
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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.:
26
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Site:
Other-Deck 5 - Retreat Lounge
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Violation:
Encrusted brown residue of more than a day's accumulation was on the black plastic housing located above the dispensing nozzle in the food splash zone.
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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.:
26
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Site:
Galley-Deck 14 - Oceanview Cafe - Dishwash
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Violation:
Food residue was on the food contact surface of a previously cleaned and sanitized plate.
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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:
Galley-Deck 4
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Violation:
Sticky debris was on the top of the microwave. Crew immediately started cleaning.
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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:
Galley-Dishwash
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Violation:
A heavy amount of condensate was on the bulkhead, deckhead, and inside the exhaust hood overhang above the soiled side of the dishwash machine. Condensate dripped onto the top of the machine.
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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:
Galley-Deck 3 - Pantry Buffet
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Violation:
The handwash station faucet was missing the aerator which caused strong water pressure. Water splashed onto the nearby preparation counter when the user washed their hands.
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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:
Galley-Dishwash
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Violation:
Four bins of previously cleaned and sanitized silverware were stored upright and unprotected from contamination on the clean storage table. Many crew members were in this area servicing the machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Bar-Deck 14 - Oceanview Cafe - Aft Outside Bar
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Violation:
Two previously cleaned serving trays were found behind the left beverage cooler on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
29
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Site:
Galley-Deck 3 - Pantry Buffet
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Violation:
The water temperature measured 121F at the handwash station. The user could not adjust the temperature.
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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.:
29
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Site:
Galley-Deck 3 - Pantry
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Violation:
The water temperature measured 125F at the handwash station. The user could not adjust the temperature.
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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.:
29
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Site:
Galley-Deck 3 - Port Dishwash
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Violation:
The water temperature measured 124F at the handwash station. The user could not adjust the temperature.
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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.:
29
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
The handwash station by the soiled drop-off was obstructed by four white buckets.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Blu Galley
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Violation:
The water temperature measured 126F at the left handwash sink for the soiled drop-off station. The user could not adjust the temperature.
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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.:
30
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Site:
Galley-Deck 4 - Crew Toilet Room
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Violation:
The toilet room door did not fully self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Deck 4 - Potwash
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Violation:
To the right of the handwash station at the clean storage area, large gaps were around the drain line penetrating the bulkhead.
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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. 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-Dishwash
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Violation:
A heavy amount of condensate was on the bulkhead, deckhead, and inside the exhaust hood overhang above the soiled side of the dishwash 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.:
33
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
The coving was in disrepair at the bottom of the pillar next to the clean landing of the flight-type dishwash machine.
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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:
Buffet-Deck 14 - Oceanview Cafe
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Violation:
The deck tile grout in the potwash area was recessed.
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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. 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 12 - Oceanview Cafe - Preparation
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Violation:
The exhaust hood overhang to the left of the deep fat fryer had a build-up of grease residue.
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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 14 - Mast Grill
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Violation:
The exhaust hood overhang above the deep fat fryer had a build-up of grease residue.
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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 14 - Mast Grill
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Violation:
A hole was on the countertop/bulkhead juncture to the left of the grill.
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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. 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 12 - Oceanview Cafe - Potwash
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Violation:
Condensate collected on the deckhead air supply vents and on the adjacent deckhead in front of the 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.:
36
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Site:
Other-Sushi on 5
|
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Violation:
The light intensity at the clean waiter station could not be raised to 220 lux of light for cleaning. This was corrected.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Other-Deck 5 - Retreat Lounge
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Violation:
The light intensity could not reach 220 lux of light at the two counter-mounted espresso machines used by passengers.
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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:
Other-Deck 14 - Mast Grill
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Violation:
The shatter-proof coating on the light bulbs of the french fry warmer was peeling off of both light bulbs.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 12 - Oceanview Cafe - Potwash
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Violation:
Steam escaped the hood-type potwash machine when the unit was opened after use and condensate collected on the deckhead above. The deckhead exhaust above the unit was working, however, was not sufficient to capture the amount of steam produced.
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Recommendation:
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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Item No.:
37
|
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Site:
Galley-Dishwash
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Violation:
A heavy amount of condensate was on the bulkhead, deckhead, and inside the exhaust hood overhang above the soiled side of the flight-type dishwash machine. Condensate dripped onto the top of the machine. The soiled loading side of the machine was very hot.
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Recommendation:
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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Item No.:
39
|
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Site:
Galley-Deck 3 - Potwash
|
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Violation:
A small fly was on the bulkhead above the wash compartment of the three-compartment sink.
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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 12 - Spa Cafe
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Violation:
A small fly was in the area. The area was not in operation at the time of the inspection.
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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 - Blu
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Violation:
A house fly was in the area. The area was not in operation at the time of the inspection.
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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 14 - Oceanview Cafe
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Violation:
A small fly was near the soiled drop-off table in the dishwash room.
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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.:
40
|
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Site:
Integrated Pest Management-
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Violation:
Multiple areas did not have records of weekly active pest inspections during October and November 2023. The gift shops did not have inspection records for the weeks of November 4, 11, 18, and 25. The bars did not have inspection records for the weeks of November 18 and 25. The spa did not have inspection records for the weeks of October 20 and 27, and for the weeks of November 4, 11, and 18.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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