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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Distillate and permeate water pipes that are not directed to the potable water system were striped blue/gray/blue but missing the technical water signs. Staff stated they are awaiting the new pipe striping.
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Recommendation:
Once received, apply the new pipe striping to the distillate and permeate water lines that are not directed to the potable water system.
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Item No.:
10
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Site:
Housekeeping-Jetted Tub Cleaning
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Violation:
The ship did not clean the jetted tubs weekly on one instance in April 2025. The cleaning of jetted tubs occurred on April 2025 15, 23, and 30 which was greater than weekly between the 23 and 30 due to crossing the international date line. The cleaning should have been conducted on April 22 and 27.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
16
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Site:
Galley-Deck 14- Triton Grill
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Violation:
A small pan of lettuce was on time control and not discarded within 4 hours of being removed from temperature control. The inspection team was in the area between 1345-1410. According to the time control plan, green time control labels were used for a service period of 1000-1400; blue time control labels were used for a service period of 1330-1730. At 1407, a crew member took a small pan of lettuce labeled with a green time control label to be discarded.
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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.:
17
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Site:
Galley-Deck 6- Garde Manger
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Violation:
Pass-thru refrigerator 60205 was not listed on any of the three time control plans posted in the area, but was labeled as on time control on the pick-up side of the unit. Potentially hazardous food items were inside the unit and were labeled with time control labels. A new time control label was added to the refrigerator, and the time control plan was updated to include the refrigerator.
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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.:
17
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Site:
Galley-Deck 5- Bakery
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Violation:
Trolley #5 was labeled as on time control, but it was not listed on any of the time control plans posted in the area. No PHF items were inside the trolley. The time control plan was updated to include trolley #5.
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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 14- Horizon Court Buffet Pantry
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Violation:
In the time control trolley, cold smoked salmon was stored above ready-to-eat items such as butter, sliced tomatoes, and cheese. This was corrected.
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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.
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Item No.:
20
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Site:
Galley-Deck 4- Pizzeria
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Violation:
A slotted fastener was on the food-contact surface of the pizza cutter. The fastener was replaced.
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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:
Galley-Deck 5- Blast Chiller
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Violation:
The blast chiller was out of order. Staff stated it had been out of order for two weeks.
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Recommendation:
Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
21
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Site:
Galley-Deck 14- Triton Grill
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Violation:
The water tray was chipped and pitted, making it difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 12- Horizon Court Hot Galley
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Violation:
The black ring around the right cylindrical arm on the left tilting kettle was cracked and in disrepair, making the area difficult to clean. A new part had already been ordered.
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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:
Galley-Deck 6- Portside Flight-Type Dishwashing Machine
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Violation:
Water dripped continuously from the final rinse compartment.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5- Hood-Type Potwash
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Violation:
The hood-type potwash machine was out of service since the morning of the inspection. Staff stated the final rinse temperature was fluctuating. The three-compartment sink was in use.
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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.:
27
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Site:
Galley-Deck 5- Alfredo's Pizzeria
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Violation:
A large amount of dust collected on the roller shutter above the pizza oven and in the technical area above the roller shutter.
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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 6- Hot Galley
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Violation:
The bottom of hot distribution counters #1, 2, and 3's technical compartments were soiled with dried food debris and dust.
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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 6- Hot Galley
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Violation:
The sides of the two tilting pans under the cylindrical arms were soiled with greater than 1 day's worth of accumulation.
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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 12- Horizon Court Hot Galley
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Violation:
The sides of the two soup kettles under the cylindrical arms were soiled with greater than 1 day's worth of accumulation.
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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 12- Horizon Court Hot Galley
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Violation:
The sides of the 2 tilting pans under the cylindrical arms were soiled with greater than 1 day's worth of accumulation.
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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.:
29
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Site:
Galley-Deck 6- Potwash
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Violation:
The handwashing sink was partially blocked with a pallet of clear bins, which prevented the user from effectively washing their hands. The pallet was moved.
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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.:
32
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Site:
Other-Deck 4 Recycling Center
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Violation:
The cold storage room had three open penetrations in the bulkhead adjacent to the entrance door.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Galley-Deck 5- Alfredo's Pizzeria
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Violation:
A large amount of dust collected on the roller shutter above the pizza oven and in the technical area above the roller shutter.
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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 14- Triton Grill
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Violation:
Black debris was on the bulkhead next to the handwashing sink.
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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 14- Triton Grill Show Galley
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Violation:
The paint on the column next to the handwashing sink was chipped and in disrepair. This made the column 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:
Food Service General-Deck Grouting
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Violation:
The deck grouting was recessed and/or tiles were broken in the following areas:
- Deck 14- Horizon Court portside pastry crew side of buffet
- Deck 14- Horizon Court portside hot line
- Deck 14- Horizon Court clean side of dishwashing area
- Deck 12- Throughout the Horizon Court galley
- Deck 5- Main Galley Garde Manger entrance
- Deck 4- Crew Dishwashing area
- Deck 4- Crew Grill area
- Deck 4- Butcher
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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 5- Soup Station
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Violation:
Water continuously leaked from the deckhead technical compartment at the entrance to the area. This was previously reported by staff and repairs were underway. No water was observed pooling on the deck. The source of the water was unknown.
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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 7- Sabatini's Show Galley
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Violation:
Dried food debris was in the two scuppers located under the front service counter. The scuppers were cleaned immediately.
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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- Sabatini's Show Galley
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Violation:
Dried food debris was on the deck next to the entrance to the show galley. The area had been open for breakfast service earlier in the day, but the debris was from food items not served during breakfast. The area was cleaned.
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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.:
35
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Site:
Galley-Deck 6- Portside Flight-Type Dishwashing Machine
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Violation:
Water pooled on the deck beneath the leaking final rinse compartment.
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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:
Galley-Deck 7- Sabatini's Show Galley
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Violation:
Two fruit flies were flying around in this area. One fruit fly was on the deck under the scupper cover located under the front service counter.
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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 14- Horizon Court Portside Pastry
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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 5- Soup Station
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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.:
41
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Site:
Housekeeping-Acute Gastroenteritis (AGE) Cabin Cleaning
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Violation:
A crew member with AGE symptom onset on 27 April 2025 was moved from cabin 4232 to 3289. The AGE Hit Squad Cabin Cleaning log stated cabin 3289 was cleaned daily and cabin 3289 was also cleaned out of precaution. This was a recording error and should have listed cabin 4232 was cleaned out of precaution.
Additionally, a crew member with AGE symptom onset on 27 April 2025 was moved from cabin 3342 to 3291. The AGE Hit Squad Cabin Cleaning log stated cabin 3291 was cleaned daily and cabin 3291 was also cleaned out of precaution. This was a recording error and should have listed cabin 3342 was cleaned out of precaution.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill. Ensure precautionary measures by housekeeping personnel are taken in consultation with the vessel?s medical staff to prevent the spread of AGE from cabin to cabin.
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Item No.:
41
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Site:
Other-Deck 5 Starboard Midship Accessible Unisex Toilet Room
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Violation:
The water was turned off and the sink was under maintenance. There were no other handwashing sinks in the toilet room. This was previously reported and corrected by the end of the inspection.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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