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Item No.:
12
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Site:
Pantry-Deck 5 - Pesky Parrot
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Violation:
A dishwasher handled multiple soiled dishes and then handled clean dishes without washing hands between tasks.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (4) After handling soiled equipment or utensils; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
12
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Site:
Galley-Deck 16 - Windjammer Caf Hot Preparation Area
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Violation:
Food employees did not practice effective handwashing in the following instances when handling food:
-A food employee handled breaded chicken and then touched cabinets before returning to the workstation to continue food preparation without hand washing.
-A food employee removed a tray of cooked chicken from the oven and proceeded to a different workstation to cook food without removing their gloves and hand washing.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (4) After handling soiled equipment or utensils; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
33
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Site:
Galley-Deck 16 - Windjammer Caf Hot Preparation Area
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Violation:
Condensate collected on the deckhead above the soup kettles.
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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.:
37
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Site:
Galley-Deck 16 - Windjammer Caf Hot Preparation Area
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Violation:
Condensate collected on the deckhead above the soup kettles.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
16
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Site:
Galley-Deck 16 - Windjammer Caf Pantry
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Violation:
Large plastic bins of cut romaine lettuce, cut tomatoes, and cut cantaloupe placed on time control did not have four-hour discard labels. The service period on the posted time control plan exceeded four hours. Crew removed these cut food items from temperature control at 1015 and were used for plating at the El Loco Fresh food outlet. The inspection occurred thirty minutes later.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food service areas:
-Deck 17 - Coastal Kitchen Galley: Two flies
-Deck 15 - Windjammer Caf Portside Waiter Station: One fly
-Deck 15 - Windjammer Caf Portside Beverage Station: One fly
-Deck 15 - Windjammer Caf Portside Beverage Station: One fly was in the undercounter technical compartment for the juice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
29
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Site:
Galley-Deck 16 - Windjammer Caf Pantry
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Violation:
A mobile trolley blocked access to the handwashing station. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
29
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Site:
Galley-Deck 15 - The Mason Jar
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Violation:
A mobile trolley blocked access to the handwashing station. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
27
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Site:
Galley-Deck 15 - The Mason Jar
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Violation:
Greater than a day's worth of dust accumulated on the countertops beneath the counter-mounted ovens. 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.:
17
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Site:
Galley-Deck 8 - Izumi
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Violation:
Crew identified the rice cooker as a unit on time control; however, it was not physically labeled as a time control unit or identified on the posted time control plan. The area was in operation.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled.
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Item No.:
28
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Site:
Galley-Deck 8 - Park Caf
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Violation:
Condensate accumulated on the nonfood-contact surfaces of a stack of bowls due to steam exiting from the soup kettles. These bowls were relocated to a drier location.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.:
16
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Site:
Galley-Deck 5 - Caf Promenade
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Violation:
Two bins of cold brew coffee were labeled with a preparation date of 27 January 2026 but incorrectly identified with a discard date of 4 February 2026. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
22
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Site:
Pantry-Deck 5 - Boleros
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Violation:
The undercounter warewashing machine?s temperature gauge was not properly calibrated for the wash and final rinse cycles. Using a calibrated thermometer, the inspector measured wash and final rinse temperatures of 155F and 164F, while the unit?s gauge indicated 148F for the wash cycle and 150F for the final rinse cycle.
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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; (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.:
21
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Site:
Galley-Deck 8 - Park Caf
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Violation:
Steam exited the soup kettles and condensed on the nonfood-contact surfaces of a stack of bowls.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
38
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Site:
Galley-Deck 5 - Forward Beverage Station
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Violation:
One recently cleaned sanitizing solution bucket was stored inverted directly on the deck. Crew initiated corrective action.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils and equipment, linens, and single-service articles and single-use articles.
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Item No.:
21
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Site:
Galley-Deck 5 - Soup Preparation Area
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Violation:
The plastic bumpers on the exterior of the mobile trolley were frayed, cracked, and in disrepair, creating difficult-to-clean surfaces. Crew reported replacement bumpers are on order.
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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 are 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 5 - Plate Storage Line
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Violation:
The four metal wheels and casters on the bottom of three, mobile skeleton trolleys were covered in brown and orange corrosion. Crew reported replacement wheels and casters are on order.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance. 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 4 - Bakery
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Violation:
The four metal wheels and casters on the bottom of two, mobile trolleys stored near the deck-mounted ovens were covered in brown and orange corrosion. Crew reported replacement wheels and casters are on order.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 4 - Bakery Walk-In Freezer Unit 04-4-06
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Violation:
The deck and deckhead inside the walk-in freezer unit were coated in a thin layer of ice. Additionally, ice accumulated inside the deckhead-mounted light fixtures. The deck was slippery.
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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 4 - Hot Preparation Line
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Violation:
The covers for the two, left bulkhead-mounted electrical outlets were missing, creating difficult-to-clean surfaces. Greater than a day's accumulation of grease and debris collected inside these difficult-to-clean surfaces. 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 - Potwashing Area
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Violation:
The potable water supply line for the three-compartment sink was steadily dripping, causing water to pool on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 - Potwashing Area
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Violation:
Water pooled on the deck beneath a steady drip from the potable water supply line for the three-compartment sink. 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.:
22
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
Excess steam exited the soiled-end of the left conveyor-type warewashing machine and condensed on the deckhead above. Liquid dripped from the deckhead onto the machine below. The soiled-end entrance curtains were curled and in disrepair, allowing steam to escape. The ventilation system above was operational.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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.
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Item No.:
33
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
Excess steam exited the soiled end of the left conveyor-type warewashing machine and condensed on the deckhead above, causing liquid to drip onto the machine below. The ventilation system above was operational.
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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.:
22
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The wash solution inside the left conveyor-type warewashing machine was soiled with green and brown floating food debris. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
24
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Site:
Galley-Deck 3 - Hot Preparation Line
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Violation:
The chlorine concentration inside the sanitizing solution bucket stored across from the hot line measured greater than 200 mg/L (PPM). A wiping cloth was stored inside this solution. Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 3 - Hot Preparation Line
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Violation:
The wiping cloth was stored in a sanitizing solution bucket with a chlorine concentration measuring greater than 200 mg/L (PPM). Crew initiated corrective action.
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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.:
21
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Site:
Galley-Deck 3 - Hot Preparation Line
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Violation:
The four metal wheels and casters on the bottom of the mobile trolley used for the bulk chlorine sanitizing solution container were covered in brown and orange corrosion. Crew reported replacement wheels and casters are on order.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
19
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Site:
Buffet-Deck 2 - Garden Caf Specialty Line Aft
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Violation:
No serving utensil was provided for the tray of onions offered on the self-service buffet line. Crew initiated corrective action.
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Recommendation:
Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Deck 2 - Garden Caf Coffee Station
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Violation:
The left bulk milk dispenser tube extended more than one inch below the bottom of the equipment. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes on the diagonal, leaving no more than 25 millimeters (1 inch) protruding from the chilled dispensing head.
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Item No.:
16
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Site:
Galley-Deck 2 - Hot Holding Line
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Violation:
One metal container of cooked succotash, one metal container of mashed potatoes, and one metal container of onion tarts were stored in the undercounter time-control unit without 4-hour discard labels. The posted time-control plan identified a lunch service period exceeding four hours (1000?1500). Crew initiated corrective action.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
37
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
Steam from stacked oven C?s ventilation duct condensed on the deckhead above due to a non-extracting ventilation system. Condensation dripped from the deckhead and pooled on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Galley-Deck 2 - Hot Preparation Area
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Violation:
Steam from stacked oven C?s ventilation duct condensed on the deckhead above due to a non-extracting ventilation system. Condensation dripped from the deckhead and pooled on the deck below. 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.:
13
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Site:
Food Service General-Food Employee Handwashing
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Violation:
Food employees did not practice effective handwashing in the following instances when handling food and food-contact equipment:
-Deck 16 - Windjammer Caf Galley Hot Preparation Area: A food employee handled breaded chicken and then touched cabinets before returning to the workstation to continue food preparation without hand washing.
-Deck 16 - Windjammer Caf Galley Hot Preparation Area: A food employee removed a tray of cooked chicken from the oven and proceeded to a different workstation to cook food without removing their gloves and hand washing.
-Deck 5 ? Pesky Parrot Pantry: A dishwasher handled multiple soiled dishes and then handled clean dishes without washing hands between tasks.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (4) Food employees are effectively cleaning their hands; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Food Service General-Time Control Four Hour Discard Labeling
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Violation:
Crew did not label or mislabeled time/temperature control for safety (TCS) food items during use of time as a public health control with service periods greater than four hours in the following instances:
-Deck 16 - Windjammer Caf Galley Pantry :Large plastic bins of cut romaine lettuce, cut tomatoes, and cut cantaloupe placed on time control did not have four-hour discard labels. The service period on the posted time control plan exceeded four hours. Crew removed these cut food items from temperature control at 1015 and were used for plating at the El Loco Fresh food outlet. The inspection occurred thirty minutes later..
-Deck 2 - Crew Galley Hot Holding Line: One metal container of cooked succotash, one metal container of mashed potatoes, and one metal container of onion tarts were stored in the undercounter time-control unit without 4-hour discard labels. The posted time-control plan identified a lunch service period exceeding four hours (1000?1500). Crew initiated corrective action.
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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 TCS/PHF that is not held hot or are not for consumption within 4 hours; (12) Employees are properly trained in food safety.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Aft Swimming Pool Portside
|
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Violation:
The pool shower did not have running water while the recreational water facility was in operation. Crew initiated corrective action.
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Recommendation:
Ensure showers provide potable water at a temperature not to exceed 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter.
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Item No.:
14
|
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Site:
Bar-Deck 16 - Cantina Fresca
|
|
Violation:
The bartender wore cloth wristband on while actively preparing and serving beverages to passengers.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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