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Item No.:
*
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Site:
Potable Water-Engine Room - Evaporator / RO
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Violation:
Blind lines were present on water piping directed to water production with the evaporator and reverse osmosis unit. Approximately 0.5 meter of piping was capped on both the distillate and permeate water lines after an elbow which directed the water to production.
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Recommendation:
Remove blind lines or institute a frequent flushing procedure.
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Item No.:
08
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Site:
Other-Deck 7 - Stateroom 728
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Violation:
Water consistently leaked from the air relief vents of the backflow prevention device for the whirlpool tub's shower hose when the water was engaged indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 7 - La Terazza - Beverage Counter
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Violation:
The backflow prevention device for the countertop 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:
Potable Water-Engine Room Evaporator - High Saline Discharge
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Violation:
The location of the reduced pressure (RP) assembly backflow prevention device on the distillate line did not protect water directed to production from the high saline overboard discharge or other possible water discharges downstream this line. An RP was on the distillate line as it exited the evaporator; however, it was upstream the three-way valve, which directed water to either overboard or production. The overboard line for high saline discharge combined with other piping before it left the vessel with no additional backflow protection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Galley-Deck 4 - Hot Line
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Violation:
The backflow prevention device for the combination oven 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:
Pantry-Deck 7 - La Dame
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Violation:
The backflow prevention device for the water dispenser 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On the voyage from 6 February to 19 February 2025, a food worker experienced AGE symptoms while working at 1730 and continued to work until reporting to medical at 1912 that day. Additionally, on voyage 4 January to 26 January, a food worker experienced AGE symptoms at 1415 and continued working until reporting to medical at 1530 that day. Disciplinary actions and training were initiated for both crew members.
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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.
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Item No.:
16
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Site:
Bar-Deck 10 - Observation Lounge
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Violation:
Milk for the coffee machine had a time-control sticker indicating a 10:00 am discard time; however, it was 10:45 am when the inspector checked this container. This area was in service at the time of the inspection.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Buffet-Deck 7 - La Terazza - Waiter Stations
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Violation:
Glass carafes containing water were stored at all waiter stations, unprotected, with no lids or other coverings. Approximately, 15 carafes were observed unprotected throughout the indoor and outdoor waiter stations.
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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.
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Item No.:
19
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Site:
Buffet-Deck 7 - La Terazza - Cold Counter
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Violation:
The handles for a set of tongs were resting inside a tray of grapes. The grapes were removed.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). 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:
Other-Deck 5 - Art Cafe
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Violation:
Four stacks of plates out for service were stored upright and unprotected during active service.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Buffet-Deck 2 - Front Service Area
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Violation:
The ice machine was out-of-service at the time of the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 4 - Hot Line
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Violation:
The heat lamps above the bain marie station had slotted screws in the food splash area.
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Recommendation:
Ensure multiuse food-contact surfaces are: 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:
Buffet-Deck 7 - La Terazza - Hot Area
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Violation:
The door hinges were in disrepair for the center undercounter time control cabinet.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Pantry-Bridge Pantry
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Violation:
Electrical wiring was coiled on the countertop below the counter-mounted coffee machine impeding effective cleaning.
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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:
Other-Deck 8 - Pool Grill - Ice Cream Station
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Violation:
The chilled water generator in the undercounter technical compartment was leaking, causing water to pool on the deck.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 7 - La Terazza - Hot Area
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Violation:
The door handle for the top combination oven was in disrepair.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-Deck 5 - Art Cafe
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Violation:
Chilled water dripped from the undercounter generator housing unit below the main service counter.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 4 - Cold
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Violation:
The door hinges were in disrepair for the center undercounter plate storage cabinet.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Food Service General-Warewashing/Service Areas
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Violation:
The utensil racks in all warewashing and service areas were heavily scored and damaged making them difficult to keep 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:
Pantry-Deck 8 - Pool - Back Bar Storage Shelves
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Violation:
The back bar storage shelves were in disrepair with chipped paint and scored wood making them difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Deck 7 - La Terazza - Warewashing Area
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Violation:
The door for the hood-type dishwashing machine was very difficult to raise.
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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:
Buffet-Deck 2 - Front Service Area
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Violation:
The sanitizing bucket had water with an oily residue on top. No rag was in the bucket at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The final rinse water temperature was measured at 203F after multiple attempts.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-Deck 8 - Pool Bar
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Violation:
The ice machine's water tray arm spring was heavily rusted. This spring was in a food splash area.
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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
|
|
Site:
Pantry-Deck 7 - La Dame
|
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Violation:
The evaporator deflector panel of the ice machine was soiled. Cleaning took place immediately.
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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-Bridge Pantry
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Violation:
Old coffee residue of more than a day's accumulation was on the underside dispensing nozzle housing and nozzle of the counter-mounted coffee 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:
Galley-Deck 4 - Hot Line
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Violation:
The heat lamps above the bain marie station were soiled with more than a day's worth of accumulated food debris. This area had previously been cleaned.
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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:
Pantry-Deck 7 - Ice Machine
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Violation:
Black granular sediment was on the white catch tray inside the technical compartment of the ice machine. This was corrected.
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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:
Buffet-Deck 7 - La Terazza - Cold Counter
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Violation:
Ten previously cleaned and sanitized glasses out for service were stored dripping wet on the buffet counter.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 4 - Crew Toilet
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Violation:
The crew toilet door was not self-closing.
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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.:
33
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Site:
Galley-Deck 4 - Hot Line
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Violation:
A heavy amount of water pooled on the deck below the stacked combination ovens. The ovens were not in use at the time of the inspection.
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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:
Other-Deck 5 - Art Cafe
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Violation:
The undercounter technical space in this area had stagnant water pooled on the deck.
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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 - La Terazza - Hot Area
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Violation:
A fire blanket bag attached to the bulkhead was heavily soiled and stored above the hot cooking area.
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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 7 - La Terazza - Gluten-Free Area
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Violation:
The drain for the technical space under the coffee maker was blocked causing water to pool onto the deck.
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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 7 - La Terazza - Beverage Counter
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Violation:
Water pooled on the deck in the undercounter area beneath the hot water urn.
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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:
Bar-Deck 10 - Observation Lounge
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Violation:
The undercounter chilled water line was leaking causing water to pool onto the deck.
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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:
Bar-Deck 10 - Observation Lounge
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Violation:
The deckhead mounted light was dislodged and not working above the countertop coffee machine making the deckhead difficult to clean.
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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:
Buffet-Deck 7 - La Terazza - Beverage Counter
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Violation:
The deck was heavily soiled in the undercounter space below the beverage counter.
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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 7 - La Terazza - Beverage Counter
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Violation:
A hole was in the bulkhead at the undercounter juncture making the area difficult to keep clean.
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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 maintained in good repair.
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Item No.:
33
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Site:
Other-Deck 8 - Pool Grill - Ice Cream Station
|
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Violation:
The chilled water generator in the undercounter technical compartment was leaking, causing water to pool on the deck.
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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:
Other-Deck 8 - Pool Grill - Service
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Violation:
Two undercounter technical spaces had stagnant water pooling on the deck due to dripping potable water lines in the front service area.
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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:
Buffet-Deck 7 - La Terazza - Gluten-Free Area
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Violation:
The drain for the technical space under the coffee maker was blocked causing water to pool onto the deck.
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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:
Other-Deck 8 - Pool Grill - Service Area
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Violation:
Two undercounter technical spaces had stagnant water on the deck due to dripping potable water lines in the front service area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 8 - Pool Grill - Hot Line
|
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Violation:
The oven used for 'hot rocks' was not in service for the last four months. Staff stated they were not sure if this piece of equipment would be used in the future.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
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Site:
Buffet-Deck 7 - La Terazza - Gluten-Free Area
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Violation:
One fruit fly was seen 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 4 - Cold
|
|
Violation:
One 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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