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Item No.:
08
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Site:
Galley-Deck 5 - Bellbox
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Violation:
The backflow prevention device for the counter-mounted coffee maker was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 - Taste Multi-Flow Cabinet
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Violation:
The backflow prevention device for the carbonation unit was installed with the vent facing upwards, limiting the ability to visually inspect the device.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, testing, service, and maintenance. Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 - Pastry Area
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Violation:
The backflow prevention device for the counter-mounted ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Provisions-Dairy Walk-In Freezer # 364
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Violation:
Five ice cream containers were stored with excessive ice on the outer surface of the containers. No food was impacted. These containers were not provisioned on the day of the inspection.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Meat Walk-In Freezer
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Violation:
Excess ice accumulated inside a box containing sealed, ready-to-eat kosher meals. No food was impacted. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
20
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Site:
Preparation Room-Meat
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Violation:
A slotted fastener was installed in the food-splash zone of the upright meat carving bandsaw.
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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. 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. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 5 - Bellbox
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Violation:
The interior food-contact surfaces of three, 10-gallon ice water dispensers were heavily scored, creating difficult-to-clean surfaces. White residue accumulated inside areas of recess.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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. 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 8 - Ocean Blue
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Violation:
Eight cutting boards stored on the dirty storage rack were damaged and heavily scored along the edges, creating difficult-to-clean surfaces. Crew initiated corrective action.
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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. 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:
Galley-Deck 6 - Pastry Area
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Violation:
The technical panel face plates were peeling for the two deck-mounted mixers, creating 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. 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 5 - Bellbox
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Violation:
The exterior surfaces of all six large portable water coolers, stored on the clean storage rack, were heavily scored creating numerous 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. 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 16 - American Diner
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Violation:
The bottom of the microwave's front handle was detached, creating a difficult-to-clean surface.
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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. 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 15 - Warewashing Area
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Violation:
The silicone at the bottom of the drinking fountain was peeling and in disrepair. Water and debris accumulated inside areas of recess. Crew initiated corrective action.
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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 8 - Ocean Blue Galley
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Violation:
The silicone inside the top stacked combination oven door was missing. Crew initiated corrective action.
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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 16 - The Haven Scullery
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Violation:
A temporary rack storing soiled items was placed directly in front of the opening to the potwashing machine. To remove clean items from the machine, crew maneuvered over soiled pans and pots stored on this rack. Crew initiated corrective action.
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Recommendation:
Prevent cross-contamination of clean utensils/equipment and soiled items. Do not store soiled utensils/equipment in front of the warewashing machine openings. 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:
Galley-Deck 16 - The Haven Scullery
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Violation:
The hood-type warewashing machine was identified as out of service since 23 March 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:
Galley-Deck 5 - Warewashing Area
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Violation:
The potwashing machine?s temperature digital display identified the final rinse manifold water temperature was 209F; however, the water temperature delivered from the manifold was less than 200F. The inspector placed a 200F maximum temperature thermolabel on the manifold spray arm, and the label color did not change ? identifying the water temperature delivered from the manifold was less than 200F. Crew stated the internal thermometer for the final rinse compartment was not properly calibrated.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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 5 - Potwashing Area
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Violation:
The hood-type potwashing machine door did not close and seal effectively, causing excessive steam to escape and condense on the deckhead above.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Bellbox
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Violation:
The potwashing machine door did not seal effectively causing excessive steam to escape the machine and condense on the deckhead above.
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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:
Galley-Deck 6 - Pastry
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Violation:
The belt for the dough sheeter was soiled with greater than a day's accumulation of food debris.
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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.:
26
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Site:
Galley-Deck 5 - Bellbox
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Violation:
The interior food-contact surfaces of three, 10-gallon ice water dispensers were soiled with a white residue and were heavily scored, creating difficult-to-clean surfaces.
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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.:
26
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Site:
Galley-Deck 16 - American Diner Show Galley
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Violation:
Food-contact surfaces inside the previously cleaned pilsner beer tap were soiled with a beige residue. Crew initiated corrective action.
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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 5 - Potwashing Area
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Violation:
Nonfood-contact surfaces of a previously cleaned utensil transportation cart were heavily soiled with dust and food debris.
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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:
Galley-Deck 8 - Moderno Churrascaria
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink measured 124F. Though the user could adjust the temperature, the cold water supply was shut off. Crew initiated corrective action.
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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.:
33
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Site:
Galley-Deck 8 - Wasabi Service Bar
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Violation:
Coving along the deck/bulkhead juncture at the portside passenger bar counter was missing.
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Recommendation:
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:
Galley-Deck 5 - Potwashing Area
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Violation:
Steam condensed on the deckhead above the hood-type potwashing machine due to a faulty door seal.
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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:
Buffet-Deck 15 - Garden Caf Aft Ice Cream Station
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Violation:
The bulkhead-to-deck coving on either side of the self-service ice machine was missing. Water accumulated inside areas of recess.
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Recommendation:
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). 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 15 - Warewashing Area
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Violation:
Liquid dripped from the hood surrounding the clean side of the conveyor-type warewashing machine and accumulated on the deck below. Crew could not identify the source of the leak.
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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 5 - Bellbox
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Violation:
Steam condensed on the deckhead above the hood-type potwashing machine due to a faulty door seal.
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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 7 - O'Sheehan's Bar and Grill
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Violation:
Water accumulated on the deck below a drip from the potable water line supplying the soup kettle. Crew initiated corrective action.
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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:
Galley-Deck 7 - O'Sheehan's Bar and Grill
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Violation:
The potable water line supplying the soup kettle was dripping. Water accumulated on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 14 - Hot Preparation Area
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Violation:
Excessive steam exited the top of the tilting pan and condensed on the deckhead above. Though the ventilation system was operational, the steam was not directed towards the duct.
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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:
Galley-Deck 15 - Warewashing Area
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Violation:
One fruit fly flew around the ice machine.
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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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