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Item No.:
08
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Site:
Potable Water-Technical Water Tank Fill
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Violation:
The technical water lines directed to the technical water tanks were striped, blue/gray/blue when they were no longer part of the potable water system.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
All potable water lines throughout the incinerator room were not striped, blue/green/blue, or blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) Unit #2
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Violation:
The RO backwashing line directed to the overboard discharge was striped, blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) Unit #1
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Violation:
The RO unit #1 permeate water line directed to the potable water dosing station was not striped, blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Potable Water Production Line
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Violation:
The combined production line from reverse osmosis unit #1 and evaporator #2 was not striped, blue/green/blue, or blue after the halogen dosing point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool #1
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Violation:
The forward and aft portside drain covers were each missing one housing screw. The covers were not effectively installed due to the missing screws.
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Recommendation:
Ensure all RWF's drains covers are installed to the manufacture's specifications.
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Item No.:
16
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Site:
Galley-Deck 11 - El Loco
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Violation:
Two 5-lb containers of sour cream and five 3-lb bags of guacamole stored in the upright, double door refrigerator #1150269 were out of temperature. One open and one sealed 5-lb containers of sour cream measured 45F by both the inspector and crew. One 3-lb bag of guacamole measured 45F by crew and 46F by the inspector. Four more bags of guacamole measured 46F by the inspector. All out-of-temperature potentially hazardous foods were discarded. The refrigerator was also out of temperature. Technical staff immediately responded to correct the issue and fixed the refrigerator prior to the end of inspection.
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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.:
18
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Site:
Galley-Deck 11 - Johnny Rocket's
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Violation:
Two pans containing several sealed packages of raw ground beef patties were stored above cooked hot dogs stored in a hotel pan covered in plastic in undercounter refrigerator HB511 06. The storage order was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Bar-Deck 11 - Pool
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Violation:
One live bee was found in an open bottle of grenadine and two dead bees were found in an open bottle of Aperol. The bar was open with passengers present and the bottles were stored on the front counter rail for use during service. Crew immediately removed the bottles.
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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.:
20
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Site:
Galley-Deck 11 - El Loco
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Violation:
The upright, double door refrigerator #1150269 measured a temperature of 45F/7C by the internal ambient temperature thermometer. The unit's exterior temperature display noted a temperature of 8C (46.4F). Two 5-lb containers of sour cream and five 3-lb bags of guacamole stored in the refrigerator were out of temperature and discarded. Technical staff immediately responded to correct the issue and fixed the refrigerators prior to the end of inspection.
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Recommendation:
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 11 - Windjammer - Jade/Aft
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Violation:
During service, hot water leaked from the drain of the tilting kettle and collected inside the deck sink.
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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
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Site:
Galley-Deck 3 - Bar Pantry Wine Cellar
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Violation:
The black tape wrapped around the hoses for the multi-flow system in the technical space below the soda gun 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.:
22
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Site:
Galley-Deck 11 - Jamie's Italian
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Violation:
The undercounter dishwasher was out of service due to an issue with the display panel. The estimated arrival date for repair parts is 18 October 24.
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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.:
22
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Site:
Galley-Izumi
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Violation:
The hood-type dishwasher was out of service due to an issue with the touch panel. Parts did not arrive on 26 July 2024 as expected.
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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.:
22
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Site:
Galley-Deck 11 - Windjammer Warewash
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Violation:
The flight-type dishwasher was out of service due to a low temperature wash tank alarm when the inspector entered the area. Later during the inspection, crew informed the inspector that this machine was repaired and operational. During re-inspection, the upper final sanitizing rinse spray arm of the in-use flight-type dishwashing machine did not have an effective spray pattern. The bottom final sanitizing rinse spray nozzle on the right-side final sanitizing rinse vertical spray arm was not spraying water and one pre-final rinse spray arm nozzle was blocked or partially blocked with debris. Additionally, the machine was dripping water onto the deck. Crew had called for repair. Crew began cleaning the machine.
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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.:
22
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Site:
Galley-Deck 11 - Windjammer Warewash
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Violation:
The rack type glasswasher was out of service due to low a temperature wash tank alarm when the inspector entered the area. Crew repaired the machine during the inspection. Later during re-inspection the machine was in use with glasses being cleaned. Five nozzles on the wash spray arms and one nozzle on a prewash spray arm were blocked or partially blocked with debris. Crew began cleaning the machine.
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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:
Pantry-Deck 12 - Sky Bar
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Violation:
The display screen on the hood-type dishwasher indicated the final rinse temperature measured 191F. However, three thermolabel stickers placed on the final rinse spray arm indicated the actual temperature was at least 200F. The inspector measured 180F at the plate surface. The area was open for service and dishes were inside the machine. The machine was fixed prior to the end of inspection.
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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:
Dining Room-Deck 11 - Chops Grille
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Violation:
At least 8 large bowls, plate covers, large plates, and small plates were soiled on the food contact surfaces while out for service at waiter stations in the dining room. The items were immediately removed for re cleaning.
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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:
Dining Room-Deck 11 - Chops Grille
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Violation:
At least 30 large bowls, plate covers, large plates, and small plates were soiled on the nonfood-contact surfaces while out for service at waiter stations in the dining room. Additionally, the bottom of the dish trolley storing these clean items was soiled with debris. The items were immediately removed for re-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:
Bar-Deck 11 - Solarium
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Violation:
Three previously cleaned cocktail glasses out for service were soiled with lipstick residue on the nonfood-contact surfaces. The items were removed and sent to be cleaned.
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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 11 - Johnny Rocket's
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Violation:
The nonfood-contact surfaces of one stainless steel bar shaker, one champagne flute, and one cocktail glass stored on the clean drying rack were soiled. A wet straw wrapper was located under an inverted glass as well.
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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:
Pantry-Deck 11 - Pool
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Violation:
Three previously cleaned cutting boards and two board mats were stored on the clean rack stacked flat. These items were wet and stored in a manner that did not allow them to air dry. These items were removed.
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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). 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:
Dining Room-Deck 11 - Chops Grille
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Violation:
The bottom of the dish trolley storing previously cleaned items was soiled with debris. The items were immediately removed for re-cleaning.
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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.
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Item No.:
29
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Site:
Preparation Room-Deck 1
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Violation:
The water temperature at the handwashing station measured 129F. The temperature could not be adjusted by the user. This was corrected before the end of the inspection.
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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:
Bar-Deck 11 - Pool
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Violation:
The crew handwash station next to the utility sink was supplied with watered-down soap. The soap was visibly watered down compared to the soap it was replaced with. The soap was immediately replaced. The bar was open for service at the time of inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 3 - Bar Pantry Wine Cellar
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Violation:
The bulkhead had an open penetration into a void space inside the technical compartment below the soda gun.
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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:
Pantry-Deck 5 - R Bar
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Violation:
Water was coming up from in between the deck tiles and pooling on the deck near the last refrigerator in the room. The source of the water could not be determined.
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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.:
35
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Site:
Galley-Deck 11 - Windjammer Warewash
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Violation:
Water pooled on the deck due to the leaking flight type dishwasher.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Deck 5 - Staff Mess Hot Line
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Violation:
The protective coating on the right heat lamp light bulb was peeling off. No food was impacted. This was corrected before the end of the inspection.
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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.:
39
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Site:
Galley-Deck 5 - Pastry
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Violation:
A small fly was above the salamander. The area was not 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.:
39
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Site:
Preparation Room-Deck 1
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Violation:
A small fly was on the bulkhead just past the entrance to the room. The area 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.:
39
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Site:
Bar-Deck 11 - Pool
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Violation:
One live bee was found in an open bottle of grenadine and two dead bees were found in an open bottle of Aperol. The bar was open with passengers present and the bottles were stored on the front counter rail for use during service. Crew immediately removed the bottles and indicated they would notify their pest control staff.
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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:
Bar-Deck 11 - Pool
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Violation:
Two dead bees were found in an open bottle of Aperol stored on the rail during service. Crew immediately removed the bottles and indicated they would notify their pest control staff.
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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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