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Item No.:
*
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Site:
Potable Water-Engine Room - Chlorine Generation System Variance
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Violation:
The variance for the chlorine generation system and salt storage was pending at the time of inspection. The proposed salt storage room deckhead was constructed with exposed fasteners and several seams throughout. At the time of inspection, the chlorine generation equipment's salt was stored in the provisions area. The deckhead above the stored bags of salt was constructed with exposed fasteners and several seams.
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Recommendation:
Ensure a completed variance that includes provisions for salt storage is provided for the chlorine generation system installed on the ship.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Whirlpool Spa Safety Signs
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Violation:
The word 'cardiovascular' was spelled 'cardiovasculat' on safety signs for the Beach, Tides starboard, and Tides portside whirlpool spa safety signs.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following:(2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Beach Pool Approved Flotation Device
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Violation:
The life ring was not easily visible from the entire perimeter of the pool. View of the life ring was blocked by passengers recreating inside the pool. Crew initiated corrective action.
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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. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Tides Pool Approved Flotation Device
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Violation:
The life ring was not easily visible from the entire perimeter of the pool. View of the life ring was blocked by lounge chairs, even when no passengers were present. Crew initiated corrective action.
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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. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Tides Pool Shower
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Violation:
The distance from the ADA accessible entrance with the hoist to the shower was approximately 52 feet.
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Recommendation:
Install showers within 10 meters (33 feet) of every entry point to each RWF.
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Item No.:
13
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Site:
Galley-Deck 5 - Cold Room # 40
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Violation:
The cooling log for the main galley fish preparation area could not demonstrate that the ?crayfish mixture,? used as an ingredient in the crayfish strudel, was fully cooled prior to use. The cooling log identified the crayfish mixture began cooling at 0920 on 8 April 2025 and reached the final cooling temperature below 41F at 12:38. The same cooling log identified the crayfish strudel, which used the crayfish mixture as a raw ingredient, began cooling at 1105 on the same day. Crew stated this was most likely a date error and the crayfish strudel was prepared on 9 April 2025. A review of the 9 April 2025 cooling log did not support that this crayfish mixture was cooled on the date suggested by the crew. Crew discarded the metal container of crayfish strudel.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties
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Item No.:
16
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Site:
Galley-Deck 5 - Cold Room # 40
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Violation:
The cooling log for the main galley fish preparation area could not demonstrate that the ?crayfish mixture,? used as an ingredient in the crayfish strudel, was fully cooled prior to use. The cooling log identified the crayfish mixture began cooling at 0920 on 8 April 2025 and reached the final cooling temperature below 41F at 12:38. The same cooling log identified the crayfish strudel, which used the crayfish mixture as a raw ingredient, began cooling at 1105 on the same day. Crew stated this was most likely a date error and the crayfish strudel was prepared on 9 April 2025. A review of the 9 April 2025 cooling log did not support that this crayfish mixture was cooled on the date suggested by the crew. Crew discarded the metal container of crayfish strudel.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
21
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Site:
Galley-Deck 5 - Bakery
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Violation:
The bottom right door hinge for the undercounter refrigeration unit beneath the bread slicer was broken, preventing the door from closing. No food was impacted. Crew initiated corrective action.
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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 5 - Starboard Warewashing Area
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Violation:
The metal castors surrounding the four wheels of the trash digester were corroded. 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 5 - Starboard Warewashing Area
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Violation:
Liquid sprayed from the pre-rinse compartment of the rack-type warewashing machine and pooled on the deck in front. This liquid from the machine sprayed on a clean rack of dishes stored directly in front of the pre-rinse compartment. Crew initiated corrective action.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 5 - Forward Warewashing Area
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Violation:
Numerous pieces of white food debris floated in the wash solution inside the rack-type warewashing machine. Crew were not actively conducting warewashing operations.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 16 - Warewashing Area, Conveyor-Type Dishwashing Machine
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Violation:
Greater than a day's accumulation of black debris collected on the final rinse curtain. Crew initiated corrective action.
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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.:
25
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Site:
Galley-Deck 4 - Hot Preparation Area
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Violation:
One damp, soiled cloth was discarded on the deck between the soup kettles. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (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.:
26
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Site:
Preparation Room-Deck 3
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Violation:
Brown residue accumulated around numerous integral holes of three recently cleaned and sanitized plastic food storage containers. Crew initiated corrective action.
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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 - Forward Hot Holding Line
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Violation:
The food-contact surfaces of two dishes, stored stacked inside the mobile plate warmer, were soiled with a yellow food residue. Crew initiated corrective action.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 16 - Starboard Service Line, Aft
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Violation:
Food debris accumulated on the food-contact surface of one previously cleaned and sanitized spoon. No other utensils were impacted. Crew initiated corrective action.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 - Forward Hot Holding Line
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Violation:
The nonfood-contact surfaces of two dishes, stored stacked inside the mobile plate warmer, were soiled with yellow food residue. Crew initiated corrective action.
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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 5 - Starboard Warewashing Area
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Violation:
The four wheels and the metal castors surrounding the wheels of the trash digester were soiled with greater than a day's accumulation of corrosion, dust, and black residue. Crew initiated corrective action.
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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:
Galley-Deck 5 - Starboard Warewashing Area
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Violation:
A clean storage rack of dishes was stored in front of the rack-type warewashing machine's pre-rinse compartment. Liquid sprayed from the pre-rinse compartment and soiled these dishes. Crew initiated corrective action.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Buffet-Deck 16 - Starboard Aft Omelet Station
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Violation:
A tray of soiled dishes was stored on the counter, partially blocking access to the handwashing sink. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Bar-Deck 16- Tides
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Violation:
The handwashing sink water temperature measured 137F through the mixing valve. Though this handwashing sink was adjustable by the user, the temperature would not lower when adjusted.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 5 - Forward Entrance Crew Toilet
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Violation:
The bottom of the crew toilet and deck were soiled with a yellow liquid. The facility had a strong odor of urine. Crew initiated corrective action.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Provisions-Deck 1 - Central Chinaware, Dry Store (Room # 1)
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Violation:
Open gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside this room were constructed with these gaps. Crew identified it would not be possible to remedy the deckhead until dry dock since the entire deckhead would have to be replaced. Crew could not provide a timeline on the dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Provisions-Deck 2 - Dry Storage
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Violation:
Open gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside this room were constructed with these gaps. Crew identified it would not be possible to remedy the deckhead until dry dock since the entire deckhead would have to be replaced. Crew could not provide a timeline on the dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 16 - Forward Island # 2
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Violation:
Greater than a day's accumulation of dust collected on the extraction vent above the counter. Crew initiated corrective action.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Potwash Area
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Violation:
The grouting surrounding the drain for the handwashing sink was missing. Liquid and debris accumulated inside areas of recess.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Chlorine Generation System Salt Storage
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Violation:
Salt used in the chlorine generation system was stored in the provisions area, and the deckhead above the salt was constructed with exposed fasteners and several seams. The timeline for correction provided was 'Date: TBA // 2025 // next dry dock (2028) Awaiting yard drawings.'
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
34
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Site:
Galley-Deck 5 - Bakery
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Violation:
There was no drain line directed towards the drain for the proofing oven. Water accumulated on the deck in front of the oven because no dedicated drain line was installed. Crew initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 5 - Bakery
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Violation:
Gray water pooled on the deck in front of the proofing oven because no dedicated drain line was installed for this equipment. Crew initiated corrective action.
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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.:
35
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Site:
Galley-Deck 5 - Starboard Warewashing Area
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Violation:
Liquid accumulated on the deck from a steady spray from the pre-rinse compartment of the rack-type warewashing machine.
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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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Numerous pests were present throughout multiple food service areas, including:
Deck 16 ? lido buffet starboard milk station, aft: Fruit flies flew in the area.
Deck 16 ? lido buffet aft omelet station: Fruit flies flew above the omelet station.
Deck 16 ? lido buffet galley pantry: A fruit fly was inside the pantry.
Deck 8 ? Coastal Slice pizzeria passenger service line: Fruit flies flew in the area.
Deck 8 ? Bonsai Sushi/Teppanyaki galley: House flies were inside the galley.
Deck 6 ? Emeril?s Bistro 717 food service line: House flies flew around the buffet.
Deck 6 ? Dr. Inks, PH.d. bar: A fruit fly flew in the area.
Deck 5 ? main galley forward ice station: One fruit fly flew in front of the ice machine by cold room # 38.
Deck 5 ? main galley pastry extension: Two fruit flies flew around the deck-mounted ice cream machine.
Deck 5 ? main galley central hot preparation area: One fruit fly flew in front of the soup kettle.
Deck 5 - main galley central hot preparation area: One house fly flew between the two deck-mounted combination ovens.
Deck 5 ? main galley soup station: One fruit fly flew around the deck-mounted mixer.
Deck 5 ? main galley soup station: One housefly flew between the two soup kettles.
Crew initiated corrective action.
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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.:
44
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Site:
Food Service General-Construction Inspection Follow-Up
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Violation:
The following areas were identified during the November 2023 and/or February 2024 construction inspections, but were not corrected:
-Deck 8 - Teppanyaki: Wallpaper was applied to the bulkhead behind the middle teppanyaki station.
-Deck 2 - Dry Storage: Open gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside this room were constructed with these gaps.
-Deck - 1 Central Chinaware, Dry Store (Room 1): Open gaps were present on all corners of the deckhead panels where the folded steel sides were not tight. All deckhead panels inside this room were constructed with these gaps.
Crew provided order requests and updates on the progress of the corrections during the inspection. Crew could not provide a timeline for correction.
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Recommendation:
Ensure construction-related findings are addressed or a timeline to address deficiencies is communicated with VSP.
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