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Item No.:
*
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Site:
Recreational Water Facilities-Water Works Kid Area
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Violation:
When the inspector arrived at this facility, random puddles of water were noted around the Water Works facility. This facility was not open at the time of the inspection. It was determined by staff that the water came from rain earlier in the morning prior to the inspection. The inspector discussed with staff that the puddles of water and the area needed to be cleaned prior to opening up the water facility. Cleaning began immediately.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
When the inspector arrived at the aft pool area, the water in the pool was not draining at the skim gutter level. The aft, forward, and port side areas were not skimming, only the starboard side area was skimming. The bridge stated that the ship was listing 0.2° starboard at the time of the inspection. It was determined by staff and the inspector that the water level was too low.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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Site:
Recreational Water Facilities-Havana Pool
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Violation:
The rescue hook placement was not in a prominent location where all passengers could see. Another rescue hook was placed on the port side area of the pool during the inspection.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
11
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Site:
Medical-Food Employee Reporting
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Violation:
On 26 January 2020, one food employee who experienced diarrhea and vomiting at 1200 did not report to medical until 1515 later that afternoon. Time sheets indicated this employee did not work between experiencing symptoms and reporting to medical. Disciplinary actions were taken by senior management. It was unknown if this employee stayed in their cabin during this time.
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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.
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Item No.:
19
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Site:
Galley-Deck 3 - Bakery
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Violation:
Water steadily dripped from a deckhead speaker and deckhead hatch near the ovens and splashed off the deck onto the outer surface of the bulk flour cart.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Pig and Anchor
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Violation:
In-use ice scoops, mixers, and garnish tongs were stored inside metal drink shakers half-full with water.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Buffet-Deck 10 Lido FWD Port Side Coffee Station
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Violation:
Along the edge of the ice dispenser there was some soft silicone sealant pulling away from the seam exposing a rough, difficult to clean surface. The surface was clean at the time of inspection. Staff immediately corrected this with new sealant before the end of the inspection.
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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.:
21
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Site:
Galley-Deck 3 - Forward Hot Line
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Violation:
An open gap was observed along the back bulkhead behind flat grill 30029 where a vertical profile strip had pulled away from the bulkhead.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 10 Pizzeria AFT
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Violation:
The edge of the decorative imitation-wood covering on the undercounter equipment was peeling. The exposed surface underneath was rough and difficult to clean. The surface was clean at the time of the inspection. Staff responded that this would be immediately re-secured to be smooth and easily cleanable.
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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.:
21
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Site:
Galley-Deck 5 Steakhouse Galley
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Violation:
There was a gap of approximately 1/4-inch to the void space in between two stacked combination ovens where the stainless steel profiling shifted away from the top oven. Staff responded to have this immediately repaired before the end of the inspection.
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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 0 - Combi-Ovens
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Violation:
Excessive water dripped from the bottom of the front door to the in-use combination oven 02026B and onto the top surface and front door of the combination oven below. Staff reported that a new gasket was needed.
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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.:
22
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Site:
Galley-Deck 3 - Forward Dishwash
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Violation:
The third from the right auxiliary rinse nozzle to the flight-type dishwash machine was clogged and not emitting an effective spray pattern when observed. This machine was in active use at the time of the observation. This was immediately corrected prior to the inspector leaving the area.
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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 0 - Dishwash
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Violation:
During active dishwashing at the flight-type dishwash machine, the auxiliary rinse was measured at 155°F by the machine's digital display and by taking manual temperatures inside the wash tank. According to the data plate and digital display, the minimum temperature for this rinse is 180°F. Plates exciting the machine were sent back to be rewashed and sanitized.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 10 Lido Potwash
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Violation:
The potwash machine was actively dripping from a side corner and was pooling on the deck. Staff immediately responded to scupper the water and have the equipment repaired before the end of 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.:
25
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Site:
Galley-Deck 0 - Wiping Cloths
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Violation:
Several damp wiping cloths were stored inside a metal hotel tray on a preparation counter in the center galley. Old food soil was located on one of the damp wiping cloths.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Galley-Deck 3 - Forward Dishwash
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Violation:
A wiping cloth used for sanitizing galley surfaces was stored on the top edge of the sanitizing bucket and not in the sanitizing water. This was immediately corrected.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment;
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Item No.:
26
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Site:
Buffet-Deck 2 - Family Harbor
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Violation:
Brown sticky residue was located on the underside plastic paneling immediately above the dispensing chute to the counter mounted 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:
Galley-Deck 0 - Deli Slicer
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Violation:
Dried food soil was on the slicing plate to the previously cleaned and sanitized deli slicer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 Steakhouse Galley
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Violation:
The ice machine had pink and brown debris along the interior of the evaporator panel. The inspector used an alcohol pad on the surface and it became soiled with the pink and brown debris. Staff responded to immediately have the unit cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Pig and Anchor
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Violation:
The internal bottom black plastic surface of two previously cleaned and sanitized table top beer dispensers had a build-up of yellowish granular material.
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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:
Preparation Room-Deck 0 - Potato Press
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Violation:
Two recessed penetrations on the underside of the metal press plate housing had old food soil residue.
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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-Deck 0 - Combi-Ovens
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Violation:
Excessive water dripped from the bottom of the front door to the in-use combination oven 02026B and onto the top surface and front door of the combination oven below. Staff reported that a new gasket was needed.
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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-Lido Beverage Station Port Side
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Violation:
As the inspector was walking by this beverage station, a tray of previously cleaned glasses was being place out for service wet. The inspector asked the for the glasses to be removed and air-dried.
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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.:
33
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Site:
Galley-Deck 0 - Dishwash
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Violation:
Condensate collected on the corner lip of the exhaust hood above the clean landing to the flight-type dishwash machine and repeatedly dripped to the deck below.
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Recommendation:
Ensure decks in warewashing areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Forward Portside
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Violation:
Water was dripping from a fire suppression nozzle near the handwash station and pooling onto the deck below.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Bakery
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Violation:
Water steadily dripped from a deckhead speaker and deckhead hatch near the ovens and pooled on the deck below. Dripping water landing on the deck splashed onto the outer surface of the bulk flour cart. Crew members confirmed the issue was the result of poorly insulated cold water lines in the deckhead.
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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 - Bakery
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Violation:
Water steadily dripped from a deckhead speaker and deckhead hatch near the ovens and pooled on the deck below.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 10 Lido Warewashing
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Violation:
There was some minor damage to the grouting along the base of the flight-type warewashing equipment.
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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:
Bar-Pool Deck Tides Bar
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Violation:
Water was steadily dripping from the deckhead and was pooling on the deck below. This was on the crew service side of the bar, but not above any drink preparation areas.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 3 - Forward Portside
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Violation:
Water was dripping from a deckhead fire suppression nozzle near the handwash station and pooling onto the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 10 Lido Potwash
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Violation:
The potwash machine was actively dripping from a side corner and was pooling on the deck. Staff immediately responded to scupper the water and have the equipment repaired before the end of the inspection.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Preparation Room-Deck 0
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Violation:
A deckhead light near the entrance was not functioning properly resulting in less than adequate light intensity at the handwash station and preparation counter. No preparation was taking place.
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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 and handwashing facilities.
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Item No.:
36
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Site:
Buffet-Deck 0 - Employee Dining Room #1
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Violation:
Light intensity at the self-service cereal station was less than the required 220 lux of light.
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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 at consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 0 - Dishwash
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Violation:
Condensate collected on the corner lip of the exhaust hood above the clean landing to the flight-type dishwash machine and repeatedly dripped to the deck below. No clean dishes were impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Dining Room-Deck 3 AFT Lower Level Dining
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Violation:
A small fly was observed in the port side beverage station area. This area was not in service at the time. Staff responded to immediately contact pest management.
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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:
Buffet-Deck 10 Lido AFT Continental Breakfast
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Violation:
There was one large fly observed in this area while it was in service. Staff responded to immediately close this buffet line and contacted pest management.
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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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