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Item No.:
08
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The atmospheric vents for the juice machine's backflow prevention device were sealed closed with an unknown material.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 5 Cafe Promenade Passenger Corridor
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Violation:
The right-side soda machine's atmospheric vent on the carbonator's backflow prevention device was facing up preventing proper drainage and a visual check for dripping. A backflow prevention device for the left-side soda machine was not located.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
16
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Site:
Galley-Deck 5 Cafe Promenade
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Violation:
Several trays of potentially hazardous food items in a neutral trolley were not labeled with 4-hour discard labels. Transportation logs documented the food began temperature control below 41F approximately 15 minutes prior and were transported from another galley to Cafe Promenade. There were two full trays of approximately 50 carrot cake cups (10 measured 44-48F), a half tray containing eight turkey wraps (three measured 43 to 44F), a full sheet size tuna sandwich yet to be cut (49F in some areas), and more. Food closer to the door measured higher temperatures and food more centrally located on the pans measured cooler temperatures, many at 41F or below. Corrective action began immediately.
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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 to 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:
Galley-Deck 5 Cafe Promenade Multiflow Locker
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Violation:
A cardboard box containing a plastic bag of liquid beverage sweetener was stored below the compressor's dripping water supply line. No food was impacted.
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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:
Provisions-Deck 2 Vegetable
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Violation:
The cover on a plastic container of microgreens was opened. The greens were stored in a cardboard box and had been provisioned that morning.
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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 3 Hot Line
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Violation:
The combination oven door was broken and has been out of order since 7 November 2024. Staff stated the new door is expected to arrive 26 January 2025.
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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.:
20
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Site:
Galley-Deck 3 Sauce Station
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Violation:
The combination oven door was broken and has been out of order since 7 November 2024. Staff stated the new door is expected to arrive 26 January 2025.
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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:
Galley-Deck 3 Soup Station
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Violation:
Eight of the 12 undercounter warmer doors were in disrepair. The doors were not properly aligned or sealed to the undercounter cabinet. Staff stated they do not use the undercounter warmers.
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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 12 Johnny Rockets Undercounter Refrigeration Unit 2126A
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Violation:
The external gauge measured 26F while the internal ambient temperature thermometer measured 48F. The inspector measured 48F with a maximum temperature registering thermometer. All potentially hazardous food items stored in the unit measured below 41F and were moved to another refrigeration unit. Technical crew responded and corrective action began immediately.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Bar-Deck 12 Adventure Ocean Teen Lounge
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|
Violation:
Gaps surrounded the penetrations of the soda system's equipment lines to the technical space which created difficult-to-clean areas.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 14 Izumi
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Violation:
The flat grill grease pan was difficult to remove, and the metal near the handle was very sharp.
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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 Crown Lounge
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|
Violation:
The technical space under the center island artwork was open to the bottom of the artwork display. The design, coupled with the unnecessary soda equipment, made this 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.
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Item No.:
21
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Site:
Buffet-Deck 9 Concierge Lounge
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Violation:
The counter and undercounter cabinets were constructed with difficult-to-clean features and materials. The countertop/bulkhead backsplash juncture was at 90-degree right angles. The penetration of the coffee machine electrical cord to the technical space was missing a flange, which created a difficult-to-clean gap around the cord leading to the void space. Additionally, the wood cabinets were in disrepair. Areas where the coating had come off the cabinet doors had become wet, soft, and malleable. Under the dump sink, a panel between the undercounter space and void space was not attached, allowing access to a void space behind. Additionally, a plywood board was in the undercounter space below the dump sink.
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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
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Site:
Galley-Deck 4 Giovanni's Table
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Violation:
The undercounter glasswash machine has been out of order for approximately one month. Parts are expected to arrive in January.
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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 Chops
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Violation:
Three final sanitizing rinse spray nozzles on the upper spray arm of the hood-type potwash machine were soiled with debris. The machine was last used the day prior to the inspection. Crew reported the upper arms were too tight to remove by hand. Once technical crew responded to remove the upper spray arms, the bottom end of the ascending pipe separated. It was broken and brittle, and the spray arms were excessively tightened to hold the pieces together.
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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. 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.:
26
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Site:
Buffet-Deck 14 Crown Lounge
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Violation:
The light over the neutral counter was excessively soiled with cake residue in the food splash zone. No food was present at the time of inspection.
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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 3 Beverage Station
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|
Violation:
Two of the bulk water dispensing nozzles were soiled with more than a day's accumulation of a pink/orange residue that was removed with an alcohol wipe.
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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:
Galley-Deck 14 Izumi
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|
Violation:
The junction of the handle and base of both ice scoops, stored in the ice machine bin, were soiled.
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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:
Bar-Deck 14 Crown Lounge
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|
Violation:
The soda system tubes were sticky, and syrup remained inside the tubing. The system was stored in the technical space below the center island artwork and was no longer needed for the operation.
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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 Sauce Station
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|
Violation:
Three, in-use, portable cook and hold units were stored below deckhead lights that were continuously dripping water from an unknown source.
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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
|
|
Site:
Buffet-Deck 14 Crown Lounge
|
|
Violation:
The hot plate was soiled with a grease-like debris. No food was present at the time of inspection.
|
|
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 12 Adventure Ocean Teen Lounge
|
|
Violation:
The undercounter cabinet where the soda system equipment was stored was soiled with rust-like debris. Technical crew responded to clean the area.
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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 3 Hot Line Clean Storage Area
|
|
Violation:
Four dripping wet plastic plate covers were stacked wet nested on the clean storage table near the handwashing sink.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
30
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The aft handwashing station was missing a handwashing sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
33
|
|
Site:
Provisions-Deck 2 Mixed Goods Freezer
|
|
Violation:
Water dripped from the entryway deckhead light fixture onto the deck below.
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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
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
Condensate dripped onto the deck from the deckhead above the front-loading 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.:
33
|
|
Site:
Galley-Deck 3 Cold Store Soup Station
|
|
Violation:
The bulkhead-mounted fire damper access panel handle was rusted and in disrepair with difficult to clean surfaces.
|
|
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:
Galley-Deck 3 Sauce Station
|
|
Violation:
Water from an unknown source was continuously dripping from the deckhead lights onto three, in-use, portable cook and hold units and pooling on the deck.
|
|
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:
Galley-Deck 3 Pastry Cold Room
|
|
Violation:
The deck tiles between the cold room and freezer were cracked, loose, and the grout was recessed.
|
|
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:
Galley-Deck 4
|
|
Violation:
Water pooled on the deck around the blast chiller and combination oven. The area was not in operation.
|
|
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:
Bar-Deck 3
|
|
Violation:
A large gap, exposing the void space, was above the coffee station where the water lines penetrated the deckhead.
|
|
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:
Galley-Deck 3 Left Elevator
|
|
Violation:
The top profile strip was in disrepair and water from an unknown source had collected in the area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Pantry-Deck 11 Pool Bar FSD 11.4.03
|
|
Violation:
The deck under deck stands in this storage room was soiled with more than a day's accumulation of debris. Additionally, the deck/bulkhead junctures were not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Other-Deck 5 Cafe Promenade Passenger Corridor
|
|
Violation:
The deck below the freestyle soda dispensing machines was soiled with more than a day's accumulation of debris. Corrective action began immediately.
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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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|
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Item No.:
34
|
|
Site:
Galley-Deck 3 Sauce Station
|
|
Violation:
The right tilting pan's water supply line was in disrepair. Water was dripping from the technical compartment into the deck sink drain.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Cafe Promenade Multiflow Locker
|
|
Violation:
Water dripped from the compressor's water supply line onto a cardboard box containing a plastic bag of liquid beverage sweetener. No food was impacted.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
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Item No.:
35
|
|
Site:
Buffet-Deck 9 Concierge Lounge
|
|
Violation:
Soiled standing water, 1-inch deep, was in the technical space under the refrigeration equipment. No drain for this space was visible. Technical crew were unable to locate a drain due to the construction of the area. It was not clear if a drain was clogged or there was no connection to a drain.
|
|
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
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
The light intensity in front of the clean storage racks, adjacent to the ventilation hood control cabinet, measured 35 to 40 lux.
|
|
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
|
|
Site:
Provisions-Deck 2 Poultry Freezer
|
|
Violation:
The light intensity at the handwashing station outside the poultry freezer measured 50 lux.
|
|
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
|
|
Site:
Bar-Deck 3
|
|
Violation:
The light intensity at the handwashing sink measured below 220 lux with cleaning lights on. The overhead shelf blocked the light for the back half of the sink.
|
|
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:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
Condensate accumulated on the deckhead above the front-loading potwash machine and dripped onto the deck.
|
|
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.:
38
|
|
Site:
Bar-Deck 12 Adventure Ocean Teen Lounge
|
|
Violation:
Connected components of the soda system were no longer used and unnecessary for the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Bar-Deck 14 Crown Lounge
|
|
Violation:
Components of the soda system stored in the technical space below the center island artwork were no longer needed for the operation. Additionally, unnecessary components of the soda multiflow system were stored in the pantry.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4
|
|
Violation:
One small fly was near the entrance to the galley.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 4 Schooner
|
|
Violation:
One house fly was near the handwashing sink.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Concierge Lounge
|
|
Violation:
One small insect was crawling along the edge of the undercounter technical compartment below the dump sink.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 5 Cafe Promenade Passenger Corridor
|
|
Violation:
Two small flies were between the two freestyle soda machines.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Deck 9 Concierge Lounge
|
|
Violation:
The fly board in the technical space with standing water under the refrigeration equipment contained over 30 dead flies. The trap was placed 1 November 2024. At least 10 dead flies were in the technical space outside the board. Additionally, one dead fly was in the technical space under the dump sink.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|