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Item No.:
08
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Site:
Potable Water-Engine Room Reverse Osmosis
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Violation:
The permeate water line to the flushing tank was striped blue/gray/blue. The water is not directed towards the potable water system.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Garbage Room Trolley Wash
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Violation:
The potable water lines for the utility sink were not striped blue or blue/green/blue for potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck 10 Whirlpool Equipment Room
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Violation:
The air gap was insufficient between the top of the whirlpool's compensation tank and the potable water filling pipe. This was corrected immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Action Plan
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Violation:
The fecal/vomit response procedure dated 22 May 2017 did not include a note to maintain pH levels at 7.5 or less at 77F (25C) or higher during the disinfection process.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
16
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Site:
Dining Room-Deck 5- Freddy's Retail
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Violation:
The following potentially hazardous foods were measured above 41F (5C):
- Four packs of deli turkey were measured at 48-50F by the inspector's thermometer.
- Two packs of deli ham were measured at 49.1-49.9F by the inspector's thermometer.
- Cream cheese was measured at 48.8F by the inspector's thermometer.
- Goat milk feta cheese was measured at 46.4F by the inspector's thermometer.
- French Chevre cheese was measured at 48.9F by the inspector's thermometer.
All potentially hazardous foods in the retail coolers were discarded. Staff stated doors would be added to the coolers during the 2025 dry dock.
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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.:
16
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Site:
Galley-Deck 11- East Restaurant
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Violation:
The following potentially hazardous food items stored in refrigerator H4 measured above 41F. The thermometer on the outside of the refrigerator displayed 10.2C (50F). The ambient air thermometer located inside the refrigerator read above 50F. The inspector's thermometer measured the ambient temperature at 57F. Crew members recorded the temperature of the unit at 9:00 am the day of the inspection, but noted it was in defrost mode and did not write a numerical value for the temperature.
- Grilled chicken measured 48.9F by the inspector's thermometer and 48.3F by the crew's thermometer.
- Cooked rice measured 48.5F by the inspector's thermometer and 48.3F by the crew's thermometer.
- Hot and Sour soup measured 48.5F by the inspector's thermometer and 49.3F by the crew's thermometer.
- Cooked udon noodles measured 49.8F by the inspector's thermometer and 49.8F by the crew's thermometer.
- Chicken stock measured 50F by the crew's thermometer.
- Cooked brown rice measured 50F by the inspector's thermometer.
- Chicken stock measured 46.9F by the inspector's thermometer and 48.0F by the crew's thermometer.
- Miso soup measured 47.7F by the inspector's thermometer and 48.4F by the crew's thermometer.
- Roasted cauliflower measured 64.4F by the inspector's thermometer and 60.1F by the crew's thermometer. The cauliflower was prepared the morning on the inspection. According to the cooling log, the roasted cauliflowers started cooling in the blast chiller at 9:32am at 174.6F and finished cooling at 9:58am at 37.8F. The inspection team was in the area around 10:50am.
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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.:
16
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Site:
Galley-Deck 11- East Restaurant
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Violation:
Two pans of penne pasta stored in the upright refrigerator were measured at above 41F.
- Pan 1: measured 46.2F by the inspector's thermometer and 47.7-48.4F by the crew's thermometer.
- Pan 2: measured 48.6F by the inspector's thermometer and 50.5F by the crew's thermometer.
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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 4- Cold Room
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Violation:
Raw bacon was stored above a large container of ready-to-eat ham. The ham was previously cooked and wrapped in plastic wrap. The bacon and ham were rearranged.
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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.:
18
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Site:
Galley-Deck 11- East Restaurant
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Violation:
Parsley and chervil were stored below containers of unpasteurized liquid whole egg. The parsley and chervil were moved to the walk-in refrigerator.
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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. damaged, spoiled, or recalled food being held on the vessel.
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Item No.:
18
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Site:
Galley-Deck 5- Cold Room
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Violation:
Cold smoked salmon was stored above many ready-to-eat food items, including cooked tuna, chopped tomatoes, onions, and cucumbers.
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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. damaged, spoiled, or recalled food being held on the vessel.
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Item No.:
19
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Site:
Pantry-Deck 11- Pool Bar
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Violation:
A container of spinach was uncovered in Cooler #19. The spinach was immediately covered.
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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:
Galley-Deck 5- In Room Dining Pantry
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Violation:
Flowers were stored on the counter next to the coffee machine. Staff stated the flowers are stored on the counter to be placed on the room service trays.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 5- In Room Dining Pantry
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Violation:
Sixteen slotted fasteners were in the food splash zone of the pizza oven.
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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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 11- East Restaurant
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Violation:
The thermometer on the outside of the refrigerator H4 displayed 10.2C. The ambient air thermometer located inside the refrigerator read above 50F. The inspector's thermometer measured the ambient temperature at 57F. Crew members recorded the temperature of the unit at 9:00am the day of the inspection, but noted it was in defrost mode and did not write a numerical value for the temperature.
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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.
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Item No.:
21
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Site:
Bar-Deck 11- Pool Bar
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Violation:
Holes were in the shelving inside the cabinet along the back bulkhead of the bar. The holes had exposed wood, making the area difficult to clean.
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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. 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.:
26
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Site:
Dining Room-Deck 5- Marina
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Violation:
More than one day's worth of dust accumulated on the deli slicer. Staff stated the slicer is not used.
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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.:
26
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Site:
Pantry-Deck 11- Regatta
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Violation:
Black debris was found along the upper side seams of the ice machine. The ice machine was taken out of service and immediately cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 5- In Room Dining Pantry
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Violation:
Flowers were stored on the counter next to the coffee machine. Staff stated the flowers were stored on the counter to be placed on the room service trays.
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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:
Dining Room-Deck 4- Crew Mess
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Violation:
The side of the rolling cart next to the condiment station was soiled with greater than one day's worth of debris. The cart was immediately 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.:
28
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Site:
Galley-Deck 5- In Room Dining Pantry
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Violation:
Flowers were stored on the counter next to the coffee machine. Staff stated the flowers are stored on the counter to be placed on the room service trays.
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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.:
33
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Site:
Dining Room-Deck 11- Tides Outdoor Waiter Stations
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Violation:
The deckhead above the waiter stations was canvas, making the area difficult to clean.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
36
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Site:
Other-Deck 4 Dark Green Staircase
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Violation:
The light intensity measured 84 lux at the bulkhead-mounted, crew drinking fountain. Staff installed lighting before the end of the inspection.
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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.:
38
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Site:
Dining Room-Deck 5- Marina
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Violation:
More than one day's worth of dust accumulated on the deli slicer. Staff stated the slicer was not used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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