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Item No.:
08
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Site:
Potable Water-Bunkering Charts
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Violation:
On 29 January 2025, the bunkering chart was missing the date.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months.
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Item No.:
08
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Site:
Potable Water-Farpoint Charts
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Violation:
The fairpoint charts on 28 and 29 January 2025, showed fluctuations of halogen residual levels with no notations. The times occurred during 0800-1100 for both charts.
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Recommendation:
Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Bunker Station Starboard
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Violation:
The potable water filling station stenciling was chipped and faded.
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Recommendation:
Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection.
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Item No.:
13
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Site:
Dining Room-Deck 12 - Izumi Variance
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Violation:
The Sushi Making Guest Interactive Experience variance (dated September 2022) stated 'Staff to confirm that the participants or anyone sharing the stateroom has not reported GI symptoms (cross-check with the current AGE log) or symptoms of any other communicable illness in the past 48 hours prior to the activity.' This class is conducted twice per voyage. A review of documents from December 2024 and January 2025 showed the Izumi Manager emailed medical staff asking for confirmation for any guest that signed up for the activity reporting GI, Covid, or any related symptoms in the past 24 hours. Medical staff confirmed this for each participant. However, a review of documents from September 2024, did not have this confirmation of participants or anyone sharing the stateroom reporting communicable diseases. Records for October and November 2024 were requested; however, they were not provided during the inspection. The variance Procedural Notes were revised in July 2021.
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Recommendation:
Ensure participants answer if he/she or anyone traveling with them has experienced GI symptoms in the previous 48 hours or any other signs/symptoms of communicable disease on the health questionnaire. Additionally, staff must cross check the AGE log with the participant list. Both actions must occur for a participant to participate in an interactive food and beverage activity.
Variances can be rescinded if procedures are not well understood or followed
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Item No.:
20
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Site:
Preparation Room-Deck 2
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Violation:
The blast chiller had been out of service for about one month. Parts are expected to be delivered 15 March 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 4 - Starboard Ice Machine
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Violation:
The white plastic frame around the ice machine cuber panel was cracked on the bottom.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Dining Room-Deck 4 and 5 - Minstrel Dining Room
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Violation:
The sliding cabinet doors at all waiter stations were in poor condition.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Starboard Warewash
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Violation:
The far-left upper final sanitizing rinse spray nozzle did not produce an effective spray pattern. This was immediately corrected.
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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 4 - Portside Warewash
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Violation:
A lime wedge was in the auxiliary rinse tank of the rack-type glasswash machine. This area was previously cleaned and not in operation during the inspection.
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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.:
23
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Site:
Galley-Deck 3 - Potwash
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Violation:
The wash cycle temperature of the in-use hood-type potwash machine measured 133F and 135F using the inspector's thermocouple. The wash tank measured 135F by the inspector and 141F by the crew. The gauge stated 130F and 136F during the two cycles.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
27
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Site:
Galley-Deck 5 - Dishwash Machine
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Violation:
Condensate dripped onto the top of the soiled side of the conveyor dishwash machine.
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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.:
29
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Site:
Preparation Room-Deck 2
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Violation:
A yellow waste bin blocked the handwash station in the back of the room.The area was in operation.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Other-Deck 2 - Corridor Outside Frozen Fish
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Violation:
A crew member cleaned the ice from the deckhead light cover in the handwash station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The handwash station waste receptacle at the clean end of the dishwash machine had spaghetti noodles inside. The area was in operation.
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Recommendation:
Ensure handwashing facilities are used for no other purpose, clean and accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The handwash station in the pantry did not have a sign stating 'wash hands often.'
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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
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Site:
Food Service General-Decks
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Violation:
Some deck tiles were cracked and there were sections of deck grout that were recessed in food preparation, storage, and service areas.
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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 5 - Dishwash Machine
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Violation:
Condensate accumulated on the deckhead above the soiled side of the conveyor dishwash 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
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Site:
Provisions-Deck 2 - Frozen Fish
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Violation:
Ice build-up was inside the deckhead light cover to the left of the first evaporator cooler.
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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:
Preparation Room-Deck 2
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Violation:
Water pooled on the deck from the broken seal on the spray hose.
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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:
Preparation Room-Deck 2
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Violation:
The spray hose was leaking water, staff explained the seal was broken.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 - Portside Warewash
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Violation:
The handwash station bucket fill tap pipe was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Deck 4 and 5 Minstrel Dining Room
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Violation:
The light intensity at all waiter station countertops could not be raised to at least 220 lux for cleaning. Staff stated the light intensity was raised to the maximum level during the inspection.
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Recommendation:
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
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Site:
Galley-Deck 5 - Dishwash Machine
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Violation:
Condensate accumulated on the deckhead above the soiled side of the conveyor dishwash machine.
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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.:
40
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Site:
Pantry-11 - Pool Bar
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Violation:
An approximate 25 mm gap was around the door leading from the clean storage area to the outside. This opening allows for the entry or pests.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Deck 13 Adventure Ocean
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Violation:
The carpet was stripped and stained in multiple areas of the 3-5 year old play area. This will be replaced during dry dock April 2025.
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Recommendation:
Vacuum carpets daily and clean periodically when visibly soiled. Wash and disinfect decks when soiled or at least daily.
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