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Item No.:
*
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Site:
Galley-Guy's Burger
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Violation:
There was no appropriate drinking fountain for food workers in this galley. The existing fountain contained a bottle filling spout.
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Recommendation:
Provide an appropriate drinking fountain in this area and remove the bottle fill.
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Item No.:
08
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Site:
Pantry-Plaza Cafe
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Violation:
The hood washing system's backflow prevention device did not drain properly due to water trapped in an attached hose. The hose was cut on the spot.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 12 Steakhouse
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Violation:
The backflow prevention device for the hood cleaning system was continuously dripping. It was discussed that a new device needed to be sanitized for 4 hours (50ppm) prior to installation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 - Portside Whirlpool Spa, Aft
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Violation:
The bather load listed on the safety sign posted on the exterior-facing side of the facility was 10, while the interior-facing sign indicated a bather load of 14. Crew initiated corrective action.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads. Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the 30 March to 5 April 2025 voyage, a nonfood-employee developed AGE symptoms at 0700; however, the crew member did not report to medical until 1315. Crew stated this crew member contacted guest services instead of medical at 0815, and guest services did not report the illness to medical. Medical identified this crew member called at 1315 requesting antidiarrheal medication, and was admitted. This symptomatic crew member shared a cabin.
During the 15 March to 22 March 2025 voyage, a nonfood-employee developed acute gastroenteritis (AGE) symptoms at 800. After symptom onset, this crew member identified attending a team meeting before reporting to the medical center at 1000. Medical staff followed up with all close contacts who attended the team meeting.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Galley-Deck 10 - Extension Galley
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Violation:
Cooling logs for meatball sandwiches and their ingredients prepared on April 11 and 12 were found to be inconsistent and inaccurate. Cooling logs identified the meatball mixture for the meatball sandwiches was cooled on 11 April 2025 from 1425 to 1805. The same cooling log also identified the meatball sandwiches were cooled on 11 April 2025 from 1040 to 1220. The meatball sandwiches were identified with a 11 April 2025 at 1805 date of preparation on the 7-day discard label. When the inspector inquired about cooling, crew members flipped through the log and were unable to find an additional field for the cooling of the meatball sandwiches, which used the meatball mixture as an ingredient. A few minutes later, another crew member arrived with a cooling log containing a single-entry for the cooling of the meatball sandwiches. Crew explained to the inspector the cooling for meatballs were placed on an additional sheet since there was no more room; however, the original cooling log had two entries of items cooled the following day (12 April) directly below the field for the meatball sandwiches. A supervisor later identified that single log for the meatball sandwiches was created on the day of inspection and not reflective of cooling on 11 April.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (2) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
15
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Site:
Preparation Room-Deck 0- Cold Room 28
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Violation:
A hair was on a piece of cantaloupe stored in a white food storage bin.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 10 - Guy's Burgers
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Violation:
Crew could not prove the six metal hotel pans of 'bacon patties,' stored at ambient temperatures on a shelf in the galley were non time/temperature control (TCS) for safety foods. The thermometer probe was able to pierce numerous parts of the patty without causing the bacon to flake apart indicating the bacon was not cooked enough to render the product non-TCS. Crew were advised to either provide documentation that these food items are non-TCS, or control microorganism growth through time and temperature controls.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Preparation Room-Deck 0- Cold Room 28
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Violation:
Two large bins of sliced tomatoes were above 41°F when measured by both the inspector's and the crew's thermometer. One bin of sliced tomatoes measured 43.9°F by the inspector's thermometer and 43.7°F by the crew's. The second bin measured 44.6°F by the inspector's thermometer and 44.7°F by the crew's. The tomatoes were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Food Service General-Flies
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Violation:
Upright refrigerator 10DE-4 was labeled as a time control unit and was also listed on the time control plan. However, a tray of custard, funfetti cheese cake, and peanut butter cake, - all confirmed by the Chef as potentially hazardous food items - were labeled with 7-day discard labels. The German chocolate cake was not labeled.
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Recommendation:
Remove 7-day discard labels from PHF items on time control to avoid misinterpretation.
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Item No.:
17
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Site:
Galley-Deck 10 - Extension Galley
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Violation:
Cooling logs for meatball sandwiches and their ingredients prepared on April 11 and 12 were found to be inconsistent and inaccurate. Cooling logs identified the meatball mixture for the meatball sandwiches was cooled on 11 April 2025 from 1425 to 1805. The same cooling log also identified the meatball sandwiches were cooled on 11 April 2025 from 1040 to 1220. The meatball sandwiches were identified with a 11 April 2025 at 1805 date of preparation on the 7-day discard label. When the inspector inquired about cooling, crew members flipped through the log and were unable to find an additional field for the cooling of the meatball sandwiches, which used the meatball mixture as an ingredient. A few minutes later, another crew member arrived with a cooling log containing a single-entry for the cooling of the meatball sandwiches. Crew explained to the inspector the cooling for meatballs were placed on an additional sheet since there was no more room; however, the original cooling log had two entries of items cooled the following day (12 April) directly below the field for the meatball sandwiches. A supervisor later identified that single log for the meatball sandwiches was created on the day of inspection and not reflective of cooling on 11 April.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Food Service General-Flies
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Violation:
The time control plan was posted in the corridor where it could not be read. The light intensity reached 20-22 lux in this area. Crew immediately began corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 3- Dinner Preparation Walk-In Cooler
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Violation:
Raw ground beef was stored above steak. This was rearranged.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Preparation Room-Deck 0- Cold Room 27
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Violation:
A hair was on a piece of cantaloupe stored in a white food storage bin.
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Recommendation:
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:
Galley-Deck 10- Up-Right Double Door Refrigerator 10TO-6
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Violation:
Four large, black bowls soiled with yogurt from the breakfast buffet service were stacked and stored inside an upright refrigerator on top of a plastic bin containing tortillas.
Additionally, nine bowls previously cleaned and sanitized but still soiled and wet, were stored above a plastic container holding cartons of cream.
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Recommendation:
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-Deck 0 - I-95 Corridor Bike Storage
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Violation:
During active provisioning, a metal tray of cut lettuce, tomato, and onion sandwich setups was left unattended on a mobile cart stored underneath bicycle handles. It was unclear how long the food had been out of refrigeration. Crew initiated corrective action.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Mongolian Wok
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Violation:
During the busy lunch service period, the line wrapped around the side of the buffet where food on the ends of the buffet were not properly protected with a sneeze guard. A passenger was observed leaning over the counter to serve himself glass noodles where the food was unprotected. Portable sneeze guards were placed as an interim solution to protect both sides of the Mongolian Wok buffet.
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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.:
19
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Site:
Pantry-Sunset Bar
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Violation:
Small black debris was on a piece of ice.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Room Service-Deck 6- Ice Machine
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Violation:
The food contact surfaces inside the ice bin had begun to rust.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Preparation Room-Deck 0- Vegetable Slicer
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Violation:
Slotted fasteners were on three vegetable slicing plates.
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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.:
20
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Site:
Preparation Room-Deck 0- Potato Room
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Violation:
Slotted fasteners were inside the potato peelers.
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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:
Galley-Deck 3- Bakery
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Violation:
The paint on the left side of the bread slicer was chipped and rippled, making the 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. 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:
Pantry-Deck 6 - Housekeeping 6.012
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Violation:
The exterior surfaces of two plastic crates used to store cleaned food equipment were heavily scored and chipped, creating difficult-to-clean surfaces. 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:
Dining Room-Deck 12 Steakhouse Linen Store 12.043
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Violation:
The laminate on the bottom shelf was chipped and in disrepair, exposing raw wood. Linens were stored on this shelf.
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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.:
22
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Site:
Pantry-Red Frog Rum Bar
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Violation:
Six wash and two final rinse nozzles in the in-use hood-type warewash machine were soiled with food debris.
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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.:
22
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Site:
Galley-Deck 0- Potwash
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Violation:
The potwash was out of order since the day before the inspection.
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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- Flight-Type Dishwashing Machine
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Violation:
Food debris was on the clean side of the dishwashing machine. This was cleaned immediately.
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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.:
22
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Site:
Galley-Deck 0- Flight-Type Dishwashing Machine
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Violation:
Food debris was on the clean side of the dishwashing machine. This was cleaned immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Bar-Red Frog Rum Bar
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Violation:
The sanitizing solution in the small bucket reached over 400ppm when measured by both the inspector and crew.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Galley-Extension Galley
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Violation:
Two previously cleaned and sanitized scoops were soiled with a sticky residue and stored in a soiled plastic bin. All items were removed for cleaning.
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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.:
26
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Site:
Bar-Deck 12 Steakhouse
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Violation:
The water tap was soiled with chips of brown debris along with thick gooey debris.
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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.:
26
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Site:
Galley-Pig and Anchor
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Violation:
The nozzle of the crew drinking fountain was soiled with black debris.
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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.:
26
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Site:
Galley-Deck 3- Bakery
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Violation:
Dried food debris was on the coving between the marble slab and the stainless steel preparation counter. This was cleaned.
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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.:
26
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Site:
Galley-Deck 10- Up-Right Double Door Refrigerator 10TO-6
|
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Violation:
Four large, black bowls soiled with yogurt from the breakfast buffet service were stacked and stored inside an upright refrigerator on top of a plastic bin containing tortillas.
Additionally, nine bowls previously cleaned and sanitized but still soiled and wet, were stored above a plastic container holding cartons of cream.
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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.:
26
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Site:
Food Service General-Ice Machines
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Violation:
Several ice machines were soiled with pink, black, and/or brown debris on food-contact surfaces including:
1) Alchemy Bar Pantry crushed ice machine: black and thick pink debris soiled the ice safety deflector sheet and the ice chute.
2) Alchemy Bar Pantry cubed ice machine: black and pink debris soiled the ice safety deflector sheet, and thick black debris soiled the bottom of the evaporator directly over the ice.
3) Deck 6 Room Service: brown rust residue soiled the inside ice bin.
4) Sunset Bar Pantry : small black debris was on a piece of ice and the bin was soiled with black and brown debris.
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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:
Preparation Room-Deck 0
|
|
Violation:
One dead fly was on the non-food contact surface of a clear food storage bin. The bin was sent to be washed.
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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:
Galley-Extension Galley
|
|
Violation:
A plastic bin containing 8 previously cleaned and sanitized scoops was soiled with crumb-like food debris. All items were removed for cleaning.
|
|
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:
Dining Room-Deck 12 Steakhouse Linen Store 12.043
|
|
Violation:
The laminate on the bottom shelf was chipped and in disrepair, exposing raw wood. Linens were stored on this shelf.
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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:
Galley-Deck 10- Up-Right Double Door Refrigerator 10TO-6
|
|
Violation:
Four large, black bowls soiled with yogurt from the breakfast buffet service were stacked and stored inside an upright refrigerator on top of a plastic bin containing tortillas.
Additionally, nine bowls previously cleaned and sanitized but still soiled and wet, were stored above a plastic container holding cartons of cream.
|
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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.:
29
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Site:
Buffet-Deck 10- Potwash
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Violation:
The handwashing sink reached a maximum temperature of 76°F. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 3- Aft Dishwashing Area
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Violation:
The hot water was shut off at the handwashing sink in this area. The pipe under the handwashing sink sprayed water when the hot water pipe was turned on. The water was turned on.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 0- Handwashing Sink Near Service Line
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Violation:
The hot water was shut off at the handwashing sink. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
30
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Site:
Galley-Deck 0- Crew Galley Restroom
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Violation:
The restroom door did not completely close. This was corrected.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Galley-Pizzeria Show Galley
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Violation:
The handwashing station did not have signage reminding food employees to wash their hands.
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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.:
30
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Site:
Galley-Bonsai Sushi
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Violation:
The soap dispenser pump was ineffective at dispensing soap.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Other-Pig and Anchor
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Violation:
The faucet for the passenger handwashing station was excessively soiled.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Dining Room-Deck 12 Steakhouse Linen Store 12.043
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Violation:
The deck was soiled with greater than a day's accumulation of dust-like debris.
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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 0- Hot Galley
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Violation:
The deck grouting in this area was recessed and in disrepair. Staff showed the inspector a deck grouting plan with this area on it.
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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 3- Forward Service Line
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Violation:
The deck grouting in this area was recessed and in disrepair. Staff showed the inspector a deck grouting plan with this area on it.
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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 3- Aft Service Line
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Violation:
Water dripped from the canopy hood above the fryers. The leak was fixed.
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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 3- Aft Service Line
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Violation:
The deck grouting in this area was recessed and in disrepair. Staff showed the inspector a deck grouting plan with this area on it.
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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.:
34
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Site:
Galley-Deck 3- Aft Dishwashing Area
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Violation:
The pipe under the handwashing sink sprayed water when the hot water pipe was turned on. The leak was repaired.
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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 0- Hot Galley
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Violation:
Water dripped continuously from the filling spout on the left-most tilting kettle. The plumber was called.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Preparation Room-Deck 0
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Violation:
One live fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Live flies were found in the following areas:
- Steakhouse Bar in the technical space under the espresso machine (8)
- Guy's Burger galley bulkhead (1)
- Deck 10 Lido Mongolian Wok on a bowl of peppers (1)
- Deck 10 Lido Sweet Spot over fruit (1)
- Deck 0 Vegetable Preparation Room (1)
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Recommendation:
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Item No.:
39
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Site:
Galley-Deck 3- Dry Storage Area
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Violation:
One fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 0- Hot Galley
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Violation:
One house fly was in this area. The pest control operator was called.
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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.:
40
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Site:
Preparation Room-Deck 0
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Violation:
One dead fly was on the non-food contact surface of a clear food storage bin. The bin was sent to be washed.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Preparation Room-Deck 0
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Violation:
A dead fly was on the counter next to the biodigester.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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