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Item No.:
09
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Site:
Recreational Water Facilities-Deck 14 - Whirlpool C
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Violation:
Both the technician and the inspector conducted two pH measurements that averaged below 7.0. The technician's average pH reading was 6.89, while the inspector?s was 6.80. As a result, the whirlpool was immediately closed. In the mechanical room, the analyzer displayed a pH reading of 7.02. The technician indicated that there was an issue with the pump.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
12
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Site:
Galley-Deck 5 - Grill Station
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Violation:
A crew member working with bacon and burgers did not wash their hands before putting on a new pair of gloves after they changed tasks.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
13
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Site:
Food Service General-Chef's Table Variance
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Violation:
The inspector reviewed documentation for the previous 30 days. On February 16, 2025, two guests (cabin #D520) noted on the participant list did not have the accompanying health and safety agreements.
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Recommendation:
Ensure health and safety agreements are completed as per the approved variance.
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Item No.:
19
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Site:
Buffet-Deck 14 - Horizon Court - Port
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Violation:
A container of tomato toppings was positioned outside the sneeze shield and unprotected.
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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:
Buffet-Deck 14 - Horizon Court - Technical Compartments
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Violation:
The internal upper surfaces of the technical compartments for beverage units and hot/cold equipment had large perforations that led to void spaces within the compartments. Additionally, several technical compartments contained open penetrations from previously installed equipment, creating inaccessible void 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:
Buffet-Deck 14 - Ice Cream
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Violation:
The back counter below the ice cream machines was in poor repair and difficult to clean.
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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 14 - Lotus Bar
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Violation:
The front bar counter and bulkhead junctures were in poor repair.
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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 6 - International Cafe
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Violation:
Two small penetrations were on the surface of the handwashing station near the display counter, which made them 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:
Galley-Deck 6 - Bakery
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Violation:
Small penetrations were on the front housing of multiple bakery ovens, which made them 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.:
22
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Site:
Food Service General-Deck Garbage Rooms
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Violation:
Every deck with cabins is equipped with one or two garbage rooms. According to the crew, these rooms are used to temporarily store used room service items?such as trays, glasses, utensils, plates, used linens, and leftover food?until they are collected by the Food and Beverage (F&B) team.
During the inspection, garbage rooms 9729 and 10731 were observed, both of which contained an excessive accumulation of soiled items, including old food on the decks and storage racks. One room was inaccessible due to the volume of waste directly on the deck. In both rooms, old food items, including spilled milk, were stored directly on the deck. Additionally, damaged decking and bulkheads in these areas made cleaning difficult.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Buffet-Deck 14 - Ice Cream
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Violation:
Brown debris clogged one of the wash nozzles in the undercounter warewash machine.
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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 14 - Horizon Court - Dishwash
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Violation:
Excessive soiled ware accumulated at the soiled end of the flight-type dishwashing machine, reaching halfway up the bulkhead and overflowing onto two additional deck stands. The buildup prevented proper pre-rinsing and scraping, as the station was obstructed by soiled items.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Pantry-Deck 6 - International Cafe
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Violation:
The final sanitizing rinse of the in-use hood-type dishwash machine only reached 150F when measured with the inspector's and crew member's thermometer on two separate cycles.
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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.:
26
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Site:
Galley-Deck 9 - Bell Box
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Violation:
A heavy accumulation of old coffee residue was on the underside surface of the coffee machine's dispensing nozzles.
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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.:
27
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Site:
Housekeeping-Deck 10 - Hotel Locker #10730
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Violation:
Dust-covered water kettles were stored in a locker directly on top of cardboard boxes containing housekeeping supplies. Crew members stated that these kettles are loaned to crew members to boil water for tea. The kettles were sent for cleaning and sanitizing and will now be stored inside the nearby housekeeping pantry.
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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 14 - Horizon Court - Port
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Violation:
Steam condensed on the sneeze shield above the oatmeal container. The unit temperatures were lowered to reduce steam production.
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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 4 - Crew Mess
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Violation:
Condensate formed on the sneeze shields due to heavy steam from the bains marie units. The temperatures were lowered to reduce steam production.
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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 4 - Officer Mess
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Violation:
Condensate formed on the sneeze shields and underside of the overshelf due to heavy steam from the bains marie units. The temperatures were lowered to reduce steam production.
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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:
Provisions-Deck 3 - Hotel Stores
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Violation:
Pallets containing various single-service items were stored in an unfinished room with open deckheads (exposed cables, piping, and air ducts), making cleaning difficult. Single service items included the following: coffee filters (both boxed and loose); bags of clam shell containers; and boxes of wood temperature indicators, paper cup covers, paper cups, and food plastic wrap.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Housekeeping-Deck 10 - Hotel Locker #10730
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Violation:
Dust-covered water kettles were stored in a locker directly on top of cardboard boxes containing housekeeping supplies. Crew members stated that these kettles are loaned to crew members to boil water for tea. The kettles were sent for cleaning and sanitizing and will now be stored inside the nearby housekeeping pantry.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Bar-Deck 14 - Lido Bar
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Violation:
The inspector was able to scrape black dried deposits from the internal surface of the left soda gun's plastic holster.
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Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) at a frequency specified by the manufacturer; or (2) in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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Item No.:
30
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Site:
Other-Deck 9 - Garbage Room #9729
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Violation:
Old food debris was in the handwashing sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 5 - Port Toilet
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Violation:
The trash receptacle was overflowing with paper towels. Used towels were on the deck near the toilet.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
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Site:
Buffet-Deck 14 - Horizon Court
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Violation:
Two spray bottles and a bucket of chemical disinfectant were stored on a soiled waiter station counter.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Buffet-Deck 14 - Horizon Court - Starboard
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Violation:
Salad and other food debris was in the deck drain inside the technical compartment for the salad station. Staff reported this was left over from the night before.
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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:
Deck grouting, deck tiles, and coving was in poor repair or missing throughout several food areas of the vessel. These areas included: Deck 14 - Horizon Court worker stations; Deck 14 - Pizzeria Dishwash, in front of the dry store locker, waiter and condiment stations; Deck 14 - Ice Cream Station, Deck 12 - Lido Galley; Deck 9 - Bell Box; Deck 6 Bakery; Deck 5 - Main Galley; and Deck 4 - Officer Pantry. Food deposits and water were in several of the recessed areas identified above.
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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. 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
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Site:
Other-Deck 3 - Shops Locker
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Violation:
Heavy accumulation of general debris was on the deck inside this locker, which was full of food items sold at the crew shop. Additionally, no coving was at the bulkhead and deck juncture.
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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. 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).
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Item No.:
33
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Site:
Food Service General-Deck Garbage Rooms
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Violation:
Every deck with cabins is equipped with one or two garbage rooms. According to the crew, these rooms are used to temporarily store used room service items?such as trays, glasses, utensils, plates, used linens, and leftover food?until they are collected by the Food and Beverage (F&B) team.
During the inspection, garbage rooms 9729 and 10731 were observed, both of which contained an excessive accumulation of soiled items, including old food on the decks and storage racks. One room was inaccessible due to the volume of waste directly on the deck. In both rooms, old food items, including spilled milk, were stored directly on the deck. Additionally, damaged decking and bulkheads in these areas made cleaning difficult.
When asked about cleaning and disinfection procedures of the rooms, F&B staff stated that a team member mops the area twice daily.
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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. 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.:
36
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Site:
Buffet-Deck 14 - Pizzeria Waiter Station
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Violation:
Deckhead lights were not working above this soiled waiter station. Soiled food items were stored on this counter.
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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.:
36
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Site:
Buffet-Deck 14 - Horizon Court - Fwd
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Violation:
The deckhead light above the starboard waiter station was not working, resulting in less than 220 lux at the station needed during cleaning.
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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.:
36
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Site:
Buffet-Deck 14 - Horizon Court - Fwd Beverage Stations
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Violation:
Light intensity at several of the newly installed ice/water units did not reach 220 lux of light. The new units were installed during the recent dry dock and the placement of the lighting was no longer effective. Ensure light intensity is reached without ambient light as the outlet is open during the night hours.
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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:
Buffet-Deck 14 - Horizon Court - Port
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Violation:
Steam condensed on the sneeze shield above the oatmeal container. The unit temperatures were lowered to reduce steam production.
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Recommendation:
Ensure all food preparation areas 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:
Buffet-Deck 4 - Officer Mess
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Violation:
Condensate formed on the sneeze shields and underside of the overshelf due to heavy steam from the bains marie units. The temperatures were lowered to reduce steam production.
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Recommendation:
Ensure all food areas 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:
Buffet-Deck 4 - Crew Mess
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Violation:
Condensate formed on the sneeze shields due to heavy steam from the bains marie units. The temperatures were lowered to reduce steam production.
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Recommendation:
Ensure all food areas have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Bar-Deck 14 - Lido Bar
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Violation:
An ant was walking across the front bar counter.
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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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