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Item No.:
08
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Site:
Potable Water-Pedicure Chair Hot Water Line
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Violation:
The air gap was insufficient. 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-Main Whirlpool Spa
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Violation:
The main whirlpool spa analyzer, in the whirlpool spa equipment room, was reading 13.07 ppm bromine. The return line was sampled and measured 7.36 ppm and 7.66 ppm. The analyzer was calibrated. The bromine level in the main whirlpool spa measured 3.76 ppm and 5.68 ppm.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The crew pool had no chart recorder or electronic data logger to record the pH and halogen measurements. Staff stated the ship was delivered in 2022 without the equipment. As a result, the crew pool has been closed since delivery. A chart recorded is scheduled to be delivered in January 2025.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
16
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Site:
Dining Room-Deck 1 Manfredi's
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Violation:
The menu marked Linguini ai Frutti di Mare and Piccata di Maiale alla Milanese with a consumer advisory that these dishes had raw or undercooked animal products in them. The chef confirmed that neither of these dishes required a consumer advisory.
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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.
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Item No.:
16
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Site:
Provisions-Deck A Fish Thawing Room
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Violation:
Two large chunks of tuna measured 45°F and one tray of octopus measured 47°F with the inspector and crew's tip-sensitive thermometers. Staff discarded the tuna and all five trays of octopus.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Deck 7 World Cafe
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Violation:
The signs at the buffet for bacon egg benedict, smoked salmon benedict, and soft boiled eggs did not include the specific consumer advisory statement that the animal-derived food can be cooked to order or 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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
20
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Site:
Galley-Deck 7 World Cafe
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Violation:
The portside undercounter refrigerator's temperature measuring device (TMD) was inaccurate. The TMD measured 39°F (4°C), but the internal thermometer measured the ambient air at 50°F (10°C) and the inspector's thermometer measured 58°F (14°C). No potentially hazardous food was stored in the refrigerator at that time.
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Recommendation:
Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1°C (within 2°F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2°F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1°C (2°F) in the intended range of use.
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Item No.:
20
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Site:
Galley-Deck 1
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Violation:
The right combination oven was leaking liquid from between the two housing panels on the left side of the oven. The liquid was running down the side of the oven and pooling on the deck below. A work order was submitted on 26 October 2024.
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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:
Provisions-Deck A
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Violation:
Over 15 wooden pallets of various beverages were stored in the provision's corridor. The beverages were provisioned the day prior to the inspection.
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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.
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Item No.:
21
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Site:
Buffet-Deck 7 World Cafe
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Violation:
Some of the decorative black rocks in the cold well were rough with difficult to clean surfaces and crevices.
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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.:
21
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Site:
Bar-Deck 7 Aquavit
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Violation:
The entrance door was in disrepair with a large chip which exposed a rough, wood-like material that was difficult to clean.
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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 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:
Bar-Deck 7 Aquavit
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Violation:
The locking mechanism was in disrepair on the portside alcohol storage shelving unit. Staff temporarily repaired the unit with tape.
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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:
Bar-Deck 7 Pool
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Violation:
The back bar alcohol display risers had a gap along one side of each of the three shelves which created a difficult to clean area. Staff stated the shelves could not be removed.
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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 7 World Cafe
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Violation:
The hot trolley's bottom, plastic corners were in disrepair which created difficult to clean surfaces.
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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.:
21
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Site:
Galley-Deck 7 Mamsen's
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Violation:
The bulk coffee machine had difficult to clean white tape wrapped around the far end of the dispensing arm. The tape was soiled with more than a day's accumulation of coffee residue.
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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.
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Item No.:
21
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Site:
Buffet-Deck 7 Pool Grill
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Violation:
The back buffet preparation countertop's front edge was in disrepair with rough, difficult to clean edges.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Dining Room-Deck 2 Restaurant Waiter Stations
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Violation:
The wine bottle storage units were in disrepair. Difficult to clean, wood-like cubes held up the storage unit four inches from the deck at the first starboard waiter station due to broken wheels. The other storage units had a large block of material wrapped in a plastic bag to support the heavy units.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Deck 1 Potwash
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Violation:
The potwash machine's digital display was inaccurate and stated the final sanitizing rinse temperature was 209°F. The plate surface temperature measured 177.1°F with the inspector's thermometer.
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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.:
26
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Site:
Buffet-Deck A Officer's Mess
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Violation:
Two plates out for crew use were soiled on the food contact surface with a light brown 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.:
27
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Site:
Galley-Deck 1
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Violation:
The right combination oven was leaking liquid from between the two housing panels on the left side of the oven. The liquid was running down the side of the oven and pooling on the deck below. A work order was submitted on 26 October 2024.
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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 7 Mamsen's
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Violation:
The bulk coffee machine had soiled white tape wrapped around the far end of the dispensing arm. The tape was soiled with more than a day's accumulation of coffee residue.
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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 7 World Cafe
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Violation:
The hot trolley's bottom, plastic corners were soiled with more than a day's worth of greasy residue.
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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 7 Pool
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Violation:
The back bar alcohol display risers were soiled in the gaps on along one side of each of the three shelves which created a difficult to clean area. Staff stated the shelves could not be removed.
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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 1 Potwash
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Violation:
When the inspector entered the area, a crew member was drying metal pans with a cloth. The person in charge immediately stopped the crew member.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Deck 1 Chef's Table
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Violation:
The women's toilet room door was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Dining Room-Deck 2 Restaurant Waiter Stations
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Violation:
The deck under the wine bottle storage units was soiled with broken glass, dust, paper, and other debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Deck 2 Restaurant
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Violation:
Two deck tiles near the handwashing sink were chipped and one tile was soiled with compacted dust and debris.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 7 World Cafe
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Violation:
Door 7.1.2, next to the warewash area, had open penetrations in the latch plate which created a difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 7 World Cafe
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Violation:
The smoke detector was soiled with more than a day's accumulation of grease and in disrepair with cracked edges and missing pieces.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 7 World Cafe
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Violation:
The starboard buffet line shelves and decorative jars were soiled with more than a day's accumulation of dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 1
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Violation:
The right combination oven was leaking liquid from between the two housing panels on the left side of the oven. The liquid was running down the side of the oven and pooling on the deck below. A work order was submitted on 26 October 2024.
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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.:
34
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Site:
Housekeeping-Deck 5 Forward Housekeeping Pantry
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Violation:
Water continuously dripped from the utility sink's faucet. A plumber was called immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Pantry-Deck 7 Pool
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Violation:
One fruit fly was near the ice machine. 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:
Galley-Deck 1 Chef's Table
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Violation:
One small fly was in the women's toilet room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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