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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
Signs for potable water tanks 2C and 2P were painted over; consequently, the tanks could not be identified.
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Recommendation:
Identify potable water tanks with a number and the words ?POTABLE WATER? in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
10
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Site:
Recreational Water Facilities-Lido Pool
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Violation:
The fill level of the lido pool was approximately 4-inches above the skim gutter level on each of the four sides of the 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. Ensure the water level is maintained to effectively skim the top 1-2 inches.
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Item No.:
10
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Site:
Recreational Water Facilities-Pavilion Pool
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Violation:
The middle left and right screws were missing from the antientrapment drain cover.
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Recommendation:
Maintain drain covers in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On 12 June 2024, a non-food worker started experiencing symptoms of AGE (diarrhea and abdominal cramps) at 0200; however, the crew member did not report to medical until 0855 the same day. Crew are instructed to report to medical immediately if they develop symptoms of AGE.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
15
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Site:
Provisions-Deck B - Dry store #3
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|
Violation:
Three canned vegetable products in this storeroom were found with significant dents, potentially compromising the integrity of the cans.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Deck 9
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Violation:
Raw and undercooked food items at the buffet for passenger self-service were identified with a consumer advisory placard; however, the placard did not include the language that the food items are served 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.:
16
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Site:
Buffet-Deck 9 - Portside Pizzeria
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|
Violation:
Potentially hazardous pasta toppings on time control in individual containers on the working counter were not labeled with a discard time.
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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 (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.
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Item No.:
16
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Site:
Buffet-Deck 9 - Ice Cream
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|
Violation:
Ice cream mix in the self-service ice cream machine measured 46-48F. The ice cream was on temperature control. The ice cream mix was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 3 - Room Service
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|
Violation:
The posted time control plan stated potentially hazardous food (PHF) items were to be labeled with a 4-hour label, however, this was not being done. A paper document was used to log the PHF food items; however, this differed from the plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Deck 9 - Ice Cream
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|
Violation:
Ice cream cones were offered for passenger self-service inside a plexiglass cabinet that did not prevent users from handling or possibly contaminating the cones when the two doors were opened.
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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.:
19
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Site:
Buffet-Deck 9 - Hot Utensils
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|
Violation:
The self-service dispensing utensils along the starboard service line were not positioned under the sneeze shield or protected by other means.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Starboard Condiment Station
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|
Violation:
A jar of chili sauce was out for passenger self-service without means to protect the food during dispensing. The serving spoon was stored next to the jar and was also not protected.
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Recommendation:
Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions. 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.
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Item No.:
19
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Site:
Provisions-Deck A - B
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|
Violation:
Approximately 10 wooden pallets with various food items including boxes of wine, water, rice, milk, and vinegar were stored throughout the provisioning corridors. Some of the pallets were stored underneath exposed cables and HVAC ducting. Staff stated provisioning occurred three days ago and they did not have adequate space to store the large number of provisions. This was a similar finding during the previous inspection.
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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.:
19
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Site:
Buffet-Deck 9 - Starboard Beverage Station
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|
Violation:
Ice was offered for passenger self-service in a clear plastic bin with a lid that was not self-closing. The ice scoop was stored next to the bin and was not protected from possible contamination.
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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). 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.
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Item No.:
19
|
|
Site:
Buffet-Deck 9 - Warming Cabinet Displays
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|
Violation:
Two hot food warming cabinets on the passenger self-service buffet were not designed to protect the food inside the unit when the doors were opened. No food was inside these units at the time of the observation.
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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
|
|
Site:
Galley-Deck 2 - Ice Machine
|
|
Violation:
In the center ice machine, metal coating on the majority of the ice cuber paneling was flaking off the cuber surface. Granular gray sediment accumulated in the water return bath.
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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.
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Item No.:
20
|
|
Site:
Galley-Deck A
|
|
Violation:
The blast chiller has been out of service since February 2024.
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|
Recommendation:
Ensure equipment for cooling food is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) 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
|
|
Site:
Food Service General-Soda Guns
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|
Violation:
Soda guns had slotted fasteners on the food splash side of the handle.
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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; 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.:
21
|
|
Site:
Provisions-Deck A - B
|
|
Violation:
Approximately 10 wooden pallets with various food items including boxes of wine, water, rice, milk, and vinegar were stored throughout the provisioning corridors. Some of the pallets were stored underneath exposed cables and HVAC ducting. Staff stated provisioning occurred three days ago and they did not have adequate space to store the large number of provisions. This was a similar finding during the previous inspection.
|
|
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
|
|
Site:
Galley-Deck 10 - Hot Galley
|
|
Violation:
Silicone installed around the hot ceramic plates was peeling making the area difficult to clean.
|
|
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
|
|
Site:
Buffet-Deck 9 - Buffet Counters
|
|
Violation:
Open seams and cracks were present in the buffet counters. The cracks were between countertop sections and around hot and cold wells where silicone was added.
|
|
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
|
|
Site:
Galley-Deck 9
|
|
Violation:
An undercounter refrigerator door near the juice machine was misaligned and not closing properly.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Buffet-Deck 9 - Center Beverage Station
|
|
Violation:
The ice and water machine's plastic front housing was chipped and in poor repair.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Deck 10
|
|
Violation:
The potwash machine has been out of order since August 2023.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The glasswash machine has been out of service since 3 June 2024.
|
|
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.:
26
|
|
Site:
Galley-Deck 11 - Grills - Ice Machine
|
|
Violation:
Granular gray sediment was inside the water bath reservoir of the ice machine. Additionally, brown and black residue was on the interior plastic components around the cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 2 - Ice Machine
|
|
Violation:
In the center ice machine, metal coating on the majority of the ice cuber paneling was flaking off the cuber surface. Granular gray sediment accumulated in the water return bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 2 - Garde Manger
|
|
Violation:
Encrusted brown food debris was on the back plate of the previously cleaned and sanitized deli slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 9
|
|
Violation:
The mounted can opener's blade and rotating gears were soiled with old food debris of more than a day's worth of accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Food Service General-Beverage Dispensers
|
|
Violation:
Beverage dispensers throughout the various galleys and self-service buffets had dried, encrusted, or sticky beverage residue of more than a service period on the underside food splash areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9
|
|
Violation:
The mounted can opener's blade and rotating gears were soiled with old food debris of more than a day's worth of accumulation.
|
|
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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|
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Item No.:
27
|
|
Site:
Food Service General-Knife Lockers
|
|
Violation:
Knife storage lockers located in multiple food areas had dried food residue on the backside of the locker door handles. This condition was observed on lockers in the Lido galley and multiple preparation rooms.
|
|
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
|
|
Site:
Buffet-Deck A
|
|
Violation:
During food service, significant steam was escaping from around containers of food in the bains marie at both service lines and condensing on the underside of the service shelf and glass sneeze guards. No dripping water was observed. Crew were having to bend down to see the food they were scooping onto their plate.
|
|
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.:
31
|
|
Site:
Food Service General-Chemical Storage
|
|
Violation:
Chemical disinfectants, bottles of hand sanitizers, and pesticides were stored in food areas. Specifically, spray bottles of Electro-Chemical Activation (ECA) (250ppm chlorine) were stored on the clean counter of a waiter station at the passenger buffet. Approximately 10 bottles of pesticide gel, 10 bulk and 10 individual hand sanitizer bottles, and glass cleaning products were stored in the chemical locker inside the Pizzeria service area. Additionally, an ECA generating unit producing 250ppm chlorine for disinfecting surfaces outside of food areas was installed in the Lido dishwash.
|
|
Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
|
|
Site:
Buffet-Deck 9 - Portside Pizzeria
|
|
Violation:
The deckhead near the air supply was soiled with a greasy, black film.
|
|
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
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles, deck grout, and deck coving, throughout many of the food areas were in poor condition. This specifically included around gutterways, dishwashing, and potwashing areas.
|
|
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
|
|
Site:
Provisions-Deck A, B
|
|
Violation:
Ice accumulated on the decks and bulkheads inside the meat and fish freezers.
|
|
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.:
35
|
|
Site:
Galley-Deck 10
|
|
Violation:
Water was dripping from the lower door of the combination oven and pooling on the deck below.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 10
|
|
Violation:
The deck drain behind the combination oven was clogged and water was pooling on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 10
|
|
Violation:
Heating lamp bulbs for the carving unit and fry warmer were not shatter proof.
|
|
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.:
36
|
|
Site:
Buffet-Deck 9 - Starboard Waiter Station
|
|
Violation:
A deckhead light above the clean side waiter station was not working resulting in inadequate lighting at the station.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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|
|
Item No.:
37
|
|
Site:
Buffet-Deck A
|
|
Violation:
During food service, significant steam was escaping from around containers of food in the bains-marie at both service lines and condensing on the underside of the service shelf and glass sneeze guards. No dripping water was observed.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
41
|
|
Site:
Other-Deck 5 Chemical Locker
|
|
Violation:
The hypochlorous acid generator electronic display read an error message for 'low salt'. Per the generator's instructions, 'low salt' should be addressed immediately. It was unclear how long this message was displayed.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses). Ensure disinfectant generating systems are maintained.
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|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 5 & 6 HOCL Generators
|
|
Violation:
Crew provided manufacturer instructions and quantitative test records for the HOCL-generating machines and output solutions; however, the provided documentation did not include information on the required pH levels. It was explained that the existence of hypochlorous acid (HOCL) is pH dependent and is dominant in solution below pH 7. At pH of 8, one is typically dealing with hypochlorite ion which is less effective than hypochlorous acid. Staff stated they do not monitor the pH, nor do they add an acidulant to the brine solution to lower the pH (if needed) to ensure a greater concentration of HOCL for surface disinfection. The pH of deck 5 and deck 6 HOCL-generators measured between 7 and 8 using three different brands of pH test strips. Staff stated they will contact the manufacturer and inquire about the required pH levels to ensure effectiveness against norovirus.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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