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Item No.:
08
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Site:
Potable Water-Engine Control Room
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Violation:
The cross-connection log did not include the espresso machine's backflow prevention device. Corrections started immediately.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
16
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Site:
Buffet-Deck 11 Tow Maters Grill & Filmore Favorites
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Violation:
A consumer advisory statement was missing from the electronic menu that is displayed at the service line. This area was serving food items that were 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.:
19
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Site:
Galley-Deck 11 - Ramones Cantina
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Violation:
The sneeze guards had no edge protection on top to prevent chipping from the plates passed from the crew member's side to the passenger side. New sneeze shields were installed during the October 2024 drydock.
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Recommendation:
Ensure sneeze guards have durable edge protection.
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Item No.:
19
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Site:
Buffet-Deck 11 - Flow's Condiment Station
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Violation:
The food on display was completely unprotected from the backside. People standing at the back of the buffet had an unobstructed view and reach to the food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
21
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Site:
Bar-Deck 11 - Port and Starboard Satellite Stations
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Violation:
The countertops were unfinished making the area difficult to clean. These bars were built during the October 2024 drydock.
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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 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.:
22
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Site:
Galley-Deck 2- Enchanted Garden Flight-Type Dishwash
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Violation:
Food debris was in the clean side of the dishwash machine.
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Recommendation:
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.:
24
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Site:
Galley-Deck 3- Animator's Flight-Type Dishwash
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Violation:
The flight-type dishwasher did not reach a minimum of 160F final rinse temperature at the plate surface when tested with both the inspector's and crew member's thermocouple. The inspector's thermocouple measured a maximum temperature of 157F and the crew member's thermocouple measured a maximum of 154F. The inspection team placed irreversible 160F thermometer stickers on plates; there was no color change. Additionally, the inspection team placed a 180F sticker and a 160F, 170F, and 180F stickers on the final rinse manifold. Only the 160F and 170F stickers changed colors.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 3- Animator's Rack-Type Dishwash
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Violation:
The rack-type dishwash did not reach a minimum 160F final rinse temperature at the plate surface when tested with the crew member's thermocouple. When tested with irreversible 160F thermometer stickers on plates, there was no color change.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
A crew member was seen stacking 16 storage bins wet nested without being organized to properly drain first.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 11 Cabanas
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Violation:
A crew member placed his utility bag on the clean storage racks where there was clean equipment.
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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.
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Item No.:
29
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Site:
Pantry-Deck 3 Preludes
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Violation:
The handwashing station was blocked by boxes with single service items.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 2- Handwashing Sink near Dry Storage
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Violation:
The handwash sink, which was not adjustable, measured 123F with both a crew member's and the inspector's thermometer.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Buffet-Deck 11 Cabanas Beverage Station Starboard
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Violation:
The handwashing station was chipped and cracked around a hole that use to be a hand soap dispenser.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 11 Cabanas Beverage Station Portside
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Violation:
The undercounter technical compartment had pipes exposed from the bulkhead which created a large gap. This was corrected before the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 2- Hot Galley
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Violation:
A deck tile was loose under the tilting kettle next to the grill.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 2- Enchanted Garden
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Violation:
Water pooled on the deck under combination oven 15813's ventilation pipe.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Deck 11 - Port and Starboard Satellite Stations
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Violation:
The countertops were unfinished making the area difficult to clean. These bars were built during the October 2024 drydock.
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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.:
36
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Site:
Bar-Deck 11 - Port and Starboard Satellite Stations
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Violation:
It was unclear if the light intensity could be raised to a minimum of 220 lux for cleaning operations and if the light intensity at the handwashing stations could be maintained at a minimum of 110 lux at all times of operation. The spotlights above the bars were not working at the time. These bars were built during the October 2024 drydock.
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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.:
36
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Site:
Buffet-Deck 4 District Lounge
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Violation:
Light intensity at the passenger self-service line did not reach a minimum of 220 lux on the far-right side of the hot warming plates.
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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.:
37
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Site:
Galley-Deck 3- Animator's Flight-Type Dishwash
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Violation:
Condensate collected on the deckhead above the soiled end of the flight-type dishwash.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 2- Enchanted Garden
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Violation:
Water dripped continuously onto the deck from combination oven 15813's ventilation pipe. The ventilation was not sufficient above this oven.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Buffet-Deck 11 Cabanas Beverage Station Starboard
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Violation:
Three small flies were in the area.
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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 2- Dry Storage
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Violation:
One fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 3- Animator's Wine Pantry
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Violation:
One fruit fly was in this area.
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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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