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Item No.:
26
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Site:
Buffet-Deck 9 - Marketplace Portside Beverage Station
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Violation:
The juice dispenser had more than a day's worth of a yellow residue on the food splash area above the dispensing nozzles. This was cleaned immediately.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Buffet-Deck 9 - Marketplace Starboard and Portside Buffet Islands
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Violation:
The handwashing stations did not have soap. This was corrected immediately
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
19
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Site:
Buffet-Deck 9 - Marketplace Portside Island
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Violation:
The passenger self-service tong handle was in contact with the sliced tomatoes out for service. The tomatoes were discarded and the tongs were removed for recleaning.
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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 TCS/PHF 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.
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Item No.:
27
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Site:
Galley-Deck 9 - Marketplace Deli Portside
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Violation:
More than a day's accumulation of dust was in the forward exhaust hood overhang. This was cleaned immediately.
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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.:
21
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Site:
Galley-Deck 9 - Marketplace Center Soup Station
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Violation:
The soup kettle's technical compartment had unsealed seams at the bulkhead juncture. This was corrected before the end of the inspection.
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Recommendation:
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.:
36
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Site:
Galley-Deck 10 - Guy's Pig & Anchor Show Galley
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Violation:
The protective coating on the light bulbs above the hot plates was peeling off. The area was not in operation. All the light bulbs in the area were replaced before the end of the inspection.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
Protect an infrared or other heat lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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Item No.:
33
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Site:
Galley-Deck 4 - Walk-In Refrigerator #32
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Violation:
Water accumulated inside of the deckhead light fixture. This was corrected before the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 - Center Roast Station
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Violation:
The deck grouting was missing or in disrepair in front of the combination ovens.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
The sealant around the technical compartment of the soup kettles was peeling and in disrepair. This was corrected before the end of the inspection.
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Recommendation:
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 3 - Pastry Walk-In Freezer #29
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Violation:
The deckhead fire sprinkler had a gap around it. This was corrected before the end of the inspection.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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Site:
Galley-Deck 0 - Combination Ovens
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Violation:
Water dripped from the bottom two combination ovens onto the deck below.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
33
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Site:
Galley-Deck 0 - Combination Ovens
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Violation:
Water pooled on the deck underneath both combination ovens. This was 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.:
36
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Site:
Buffet-Deck 0 - Officer Mess
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Violation:
The light intensity was less than 220 lux at the consumer self-service bottom counter of the buffet line.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Provisions-Deck 0 - Freezer #5
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Violation:
The light intensity in the back of the walk-in was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
33
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Site:
Pantry-Deck 5 - RedFrog Pub
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Violation:
Water dripped from the handwashing station's drain pipe and pooled onto the deck below.
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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:
Pantry-Deck 5 - RedFrog Pub
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Violation:
Water dripped from the handwashing station's drain pipe.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reportable Log
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Violation:
A food employee worked while symptomatic. The food employee had AGE symptom onset on 2 January 2026 at 0330. The food employee was working before reporting to the medical center at 0433 on 2 January 2026. A food risk assessment was conducted, and appropriate corrective actions were documented.
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Recommendation:
When food employees are symptomatic and 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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