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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
Chart records for active potable water bunkering on 15 September 2024 indicated the chlorine values fell below 2.0 ppm from approximately 1100 to 1130, and no immediate action was taken. A manual test was taken at 1130 and showed values above 2.0 ppm, however, it was unclear if re-calibration of the analyzer took place.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Pipe Striping
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Violation:
The gray marking of the blue/gray/blue pipe striping throughout multiple areas of the engine room was faded and appeared white in color. Blue/white/blue represents refrigerant/chilled water lines. Additionally, pipe striping from the forward evaporator to technical water was striped blue/gray/blue, however, this line was not directed to potable water production.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool Pump Room
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Violation:
The analyzer for the spa pool displayed a bromine value of 5.65 ppm. However, consecutive tests by the crew and inspector measured values of 7.7 ppm and 8.1 ppm respectively. Staff reported the pool was calibrated and opened approximately three hours earlier. The analyzer was re-calibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
20
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Site:
Galley-Deck 10 - Marketplace Aft Production
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Violation:
The blast chiller was out of order.
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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:
Bar-Deck 5 - Havana
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Violation:
Two nonslotted fasteners were missing on the food splash zone of the coffee machine.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
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Site:
Bar-Deck 5 - Bonsai
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Violation:
The sealant around the utility sink was peeling 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 11 - Gigi's
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Violation:
The countertops were heavily stained with black markings that were difficult to clean. Crew stated these markings were from the food equipment rubber stoppers placed on top of the counters.
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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 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 3 - Chef's Table Galley
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Violation:
Seams were between the upper combination oven support leg plates and the top of the lower oven which made this area 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 3 - Food Equipment Locker
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Violation:
Ten folding tables were in disrepair and had broken edges.
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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. 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:
Galley-Deck 3 - Aft Hot Line
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Violation:
The cloth insulation material for the bains marie steam pipes in the technical spaces were in poor condition and difficult to clean. Technicians were replacing the material as the inspection team left the area.
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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 3 - Aft Dishwash
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Violation:
The flight-type dishwash machine had four upper final sanitizing rinse spray nozzles that produced a single stream of water. The engineer increased the water pressure which corrected the spray pattern.
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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 3 - Potwash
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Violation:
About half of the potwash machine's conveyor was stained and in poor condition. Portions of the conveyor had been replaced with new material. Staff explained new conveyor material is expected to be delivered on 16 March.
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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 3 - Potwash
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Violation:
Condensate was on the top inside of the conveyor potwash machine?s exit compartment.
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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 3 - Glasswash
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Violation:
The final sanitizing rinse spray nozzle was blocked, which interfered with the spray pattern. This was repaired immediately.
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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 2 - Family Harbor
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Violation:
Debris was on the inside of the ice machine's white, plastic deflector panel. The inspector removed some debris using an alcohol wipe.
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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:
Buffet-Deck 10 - Blue Iguana
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Violation:
Two cutting boards were heavily soiled with old food stains. These were immediately discarded and replaced.
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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:
Preparation Room-Deck 0
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Violation:
Many previously cleaned and sanitized white, plastic bins were soiled with food debris on the shelf below the preparation counter.
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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:
Pantry-9 - Near Stateroom 9272
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Violation:
Black residue was on the gray water return line above the water reservoir inside the technical compartment of the ice machine.
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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:
Pantry-8 - Near Stateroom 8258
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Violation:
Black granular particles were on the bottom surface of the ice machine's water return bath.
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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:
Galley-Deck 3 - Aft Dishwash
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Violation:
An excessive amount of condensate was on the deckhead above the soiled side of the flight-type dishwash machine. Condensate was observed dripping onto the 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.:
27
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Site:
Bar-Deck 5 - RedFrog Pub and Brewery
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Violation:
Ice build-up was on the pipes of three beer defrost cooling units.
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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:
Bar-Deck 5 - Liquid Lounge - Storage Locker
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Violation:
Broken blenders and equipment parts were inside this room with unfinished perforated deckheads. In addition, the deckhead panels were falling down which created a large opening. The equipment was immediately removed.
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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.:
28
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Site:
Other-Deck 0
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Violation:
One open box of orange tumblers was below an open deckhead and exposed cables.
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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. Equipment can be stored in unfinished lockers or rooms in sealed or resealed original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic.
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Item No.:
28
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Site:
Preparation Room-Deck 0
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Violation:
Approximately 75 previously cleaned and sanitized white, plastic bins and lids were stacked wet on the shelf below the preparation counter. Many bins were soiled with food debris.
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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.:
29
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Site:
Bar-Deck 10 - RedFrog Rum
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Violation:
A storage bin was blocking the handwashing station. This was removed immediately.
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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.:
30
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Site:
Buffet-Deck 10 - Blue Iguana
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Violation:
The handwashing sink did not have a waste receptacle. The nearest receptacle was inside the galley.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Bar-Deck 5 - Liquid Lounge - Storage Locker
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Violation:
Broken blenders and equipment parts were inside this room with unfinished perforated deckheads. In addition, the deckhead panels were falling down which created a large opening. The equipment was immediately removed.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. 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 3 - Hot Galley
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Violation:
The deck tiles and grout were recessed and chipped along the grills. In addition, old food debris and a green material were encrusted between the deck tiles.
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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. 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 5 - Liquid Lounge
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Violation:
The profile strip along the back door was in disrepair. This was repaired immediately.
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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:
Provisions-Deck 0 - Corridor
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Violation:
Most of the blue deck material throughout the entire provisions (I-95) corridor was removed, revealing the steel deck below. This was written on the August 2024 inspection report. Staff explained contractors are scheduled to replace the entire I-95 deck material from 16-30 March 2025.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Provisions-Deck 0 - Room 7 Freezer
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Violation:
Ice was inside the deckhead light cover in the right-side corner of the room.
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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 3 - Aft Dishwash
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Violation:
An excessive amount of condensate was on the deckhead above the soiled side of the flight-type dishwash machine. Condensate was observed dripping onto the 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:
Galley-Deck 3 - Aft Hot Line
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Violation:
Water dripped onto the deck from the front seam of the exhaust hood overhang at the far-left end of the aft hot line.
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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. 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 3 - Outside Potwash Area
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Violation:
Water dripped onto the deck from two deckhead hatches near the handwashing station. The engineer determined the cold potable water line valve was leaking.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 - Outside Potwash Area
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Violation:
The cold potable water line valve was leaking inside two deckhead hatches near the handwashing station. Water dripped onto the deck below these hatches.
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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:
Galley-Deck 3 - Chef's Table Galley
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Violation:
The light intensity measured less than 110 lux behind the combination oven. The light above was not working during the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 3 - Aft Glasswash
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Violation:
The light intensity measured less than 220 lux at the clean landing of the rack-type glasswash machine. The light above was not working during the inspection.
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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.:
36
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Site:
Galley-Deck 3 - Appetizer Preparation
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Violation:
The light intensity measured less than 220 lux at the middle handwashing station.
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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.:
36
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Site:
Buffet-Deck 3 - Salad Station
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Violation:
The light intensity measured less than 220 lux. Crew was considering installing LED light strips at the back side of the station to assist with illumination.
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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.:
36
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Site:
Buffet-Deck 10 - Blue Iguana - Beverage Station
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Violation:
The light intensity measured less than 220 lux at the condiment station.
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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 - Aft Dishwash
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Violation:
A heavy amount of condensate was on the deckhead above the soiled side of the flight-type dishwash machine. Condensate was observed dripping onto the machine. Steam also escaped the exhaust hood overhang on the soiled side of the machine.
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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. 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.:
37
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Site:
Galley-Deck 3 - Aft Glasswash
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Violation:
The clean end of the rack-type glasswash machine released a lot of heat. Condensate was on the upper clean storage shelf above the clean landing. Steam also escaped the exhaust hood overhang on the clean side of the machine.
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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. 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:
Preparation Room-Deck 0 - Room 13
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Violation:
One fly was in the corridor outside the vegetable refrigerator.
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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 10 - Marketplace
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Violation:
Two flies were seen 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 11 - Gigi's
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Violation:
One fly was 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.:
43
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Site:
Ventilation-Stateroom 9272 and 8260
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Violation:
Both stateroom air filters examined during the inspection were heavily soiled with excessive dust accumulation. Each filter was at least 90% covered with thick gray dust. Dust accumulation was also on the metal filter housing of each of the air handling units and the reverse side of the filters. Crew reported the filters are changed if the pressure drops. The stateroom filters were last changed in January 2024.
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Recommendation:
Keep air handling units clean.
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