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Item No.:
08
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Site:
Potable Water-Deck A - Garbage Room
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Violation:
The handwashing sink's potable water lines were not marked to indicate 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.
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Item No.:
08
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Site:
Potable Water-Deck C - Engine Room - Reverse Osmosis
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Violation:
The air gap distance at the relief vent of the reduced pressure zone assembly for the reverse osmosis unit was insufficient.
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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.:
08
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Site:
Potable Water-Deck C - Engine Room
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Violation:
The potable water production line after halogenation was not striped, blue/green/blue or blue effectively.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
13
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Site:
Buffet-Deck 8 - Lido Starboard Working Side
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Violation:
A crew member grilling chicken did not check the temperature of any pieces during or after cooking. After removing the chicken from the grill, they placed the tray of chicken in a warming oven for immediate service. Temperatures measured by the manager indicated appropriate temperatures were reached. Re-training of the crew member took place.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
18
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Site:
Buffet-Deck 8 - Lido Starboard Working Side
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Violation:
Two crew members at the carving station were observed handling and cutting lamb shoulder, then placing the knife and tongs directly on the cutting board. The meat had a consumer advisory because it was undercooked. They then touched utensils and plates at other food stations while serving passengers. Although they were wearing gloves, the inspector noted that the gloves were not changed for several minutes and were visibly soiled with food residue from handling the meat.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by cleaning and sanitizing equipment and utensils.
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Item No.:
18
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Site:
Provisions-Deck A - Ice Cream Freezer #6
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Violation:
Six cartons of ice cream had packaging that was severely physically damaged (torn/ripped) exposing the inside contents to the outside elements. Crew stated the damage came from either a forklift, or a wooden pallet during the provisioning process. The inspector and crew determined the ice cream could be physically adulterated due to the damaged packaging; therefore, all six cartons were discarded.
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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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Deck A - Ice Cream Freezer #6
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Violation:
Six cartons of ice cream had packaging that was severely physically damaged (torn/ripped) exposing the inside contents to the outside elements. Crew stated the damage came from either a forklift, or a wooden pallet during the provisioning process. The inspector and crew determined the ice cream could be physically adulterated due to the damaged packaging; therefore, all six cartons were discarded.
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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 A - Ice Cream Freezer #6
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Violation:
The evaporator technical compartment door was resting on previously provisioned boxes of food. This was removed immediately.
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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 A - Thawing Room #12 and #13
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Violation:
Raw chicken was stored unprotected inside a plastic container. The plastic container storing the chicken did not have a lid and the plastic bag that the chicken was wrapped in, was not sealed completely leaving the contents open to possible physical cross-contamination.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Deck 8 - Lido Starboard Working Side
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Violation:
Two crew members at the carving station were observed handling and cutting lamb shoulder, then placing the knife and tongs directly on the cutting board. The meat had a consumer advisory because it was undercooked. They then touched utensils and plates at other food stations while serving passengers. Although they were wearing gloves, the inspector noted that the gloves were not changed for several minutes and were visibly soiled with food residue from handling the meat.
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Recommendation:
Ensure: Single-use gloves are used for only one task of any hand contact with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
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Item No.:
20
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Site:
Buffet-Deck A - Officer Mess
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Violation:
The ice machine's dispenser chute had a pink substance on the food-contact surface. Additionally, the area could not be easily accessed for cleaning and required tools to access the area.
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Recommendation:
Ensure multiuse food-contact surfaces are 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.
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Item No.:
21
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Site:
Provisions-Deck A - Ice Cream Freezer #6
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Violation:
An excess amount of ice was covering the technical compartment of the evaporator unit. Staff stated the unit was not working properly and a work order had been placed the day of inspection, which was verified by the inspector.
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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.
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Item No.:
21
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Site:
Galley-Deck 8 - Starboard Counters
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Violation:
The grouting for the coving at the counter/bulkhead juncture was cracked and in disrepair.
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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:
Galley-Deck 8 - Portside Counters
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Violation:
Silicone used on the coving at the counter/bulkhead juncture was in disrepair.
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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 - Glasswash
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Violation:
The glasswash machine had been out of service since 21 January 2025.
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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:
Bar-Deck 5 - Casino Cocktail Bar
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Violation:
The warewash machine had been out of service since 26 November 2024.
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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:
Bar-Deck 5 - Casino Martini Bar
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Violation:
The warewash machine's data display read 145F during the wash cycle. However, the inspector's thermocouple read 153F at the plate surface during the wash cycle. Technicians stated they would recalibrate the machine's internal thermometer.
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Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold. 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:
Bar-Deck 5 - Ocean Bar
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Violation:
The sanitizing solution's concentration in the bucket measured less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentration: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Buffet-Deck A - Crew Mess
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Violation:
On the self-serve water dispensing unit, the area above the dispensing nozzle was 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.:
26
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Site:
Dining Room-Deck A - Officer Mess
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Violation:
The ice machine's dispenser chute had a pink substance on the food-contact surface. Additionally, the area could not be easily accessed for 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:
Galley-Deck 8 - Portside Counters
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Violation:
The backside of the milk dispenser was soiled with old food 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:
Buffet-Deck 8 - Lido Starboard Passenger Side
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Violation:
The condiment dispensers were soiled with old food residue in the nonfood contact 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.:
33
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Site:
Provisions-Deck A - Thawing Room #12 and #13
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Violation:
Juice from thawing chicken was pooled on the deck in this area.
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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 8 - Food Transportation Elevators
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Violation:
Both elevators had old food debris in the entrance door guides.
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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:
Food Service General-Decks
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Violation:
The painted decking throughout the main galley and crew galley was chipped and in disrepair, which caused the surface to be difficult to clean. Additionally, several tiles in the lido galley were chipped and broken.
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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 4 - Potwash
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Violation:
An electrical cord attached to the biodigester's pump was hung from the deckhead ventilation vents above the warewash area and food transportation corridor. Crew stated this was done because the electrical outlet closest to the biodigester was broken.
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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, 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.:
39
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Site:
Buffet-Deck A - Officer Mess
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Violation:
One small fly was near the beverage station.
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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 8
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Violation:
Flies were found in the following Lido locations: starboard preparation area (1 small fly); potwash (1 large fly and 1 small fly); portside buffet line (1 small fly); starboard ice cream station (5 small flies).
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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.:
42
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Site:
Potable Water-Deck 9 - Kids Center (3 to 6 yrs. old)
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Violation:
Books with paper pages, paper-piece puzzles, and non-cleanable board games were used in the 3 to 6 yrs old child areas. Staff stated each child is allowed to use these items independently and with others. These items are non-cleanable.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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