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Item No.:
39
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|
Site:
Pantry-Deck 8- Housekeeping Pantry 8.5.01
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|
Violation:
One small fly was near the ice 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.:
33
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|
Site:
Pantry-Deck 8- Housekeeping Pantry 8.5.01
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|
Violation:
The deck between the stainless-steel decking and the painted decking was in disrepair.
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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.:
10
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|
Site:
Housekeeping-Penthouse Suites 7051 and 7052
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|
Violation:
The halogen residual measured less than 100 ppm in both indoor heated jetted tubs during disinfection. The ship's disinfection protocol stated the tubs are disinfected at 100 ppm for 10 minutes.
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|
Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
44
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|
Site:
Housekeeping-Penthouse Suites 7051 and 7052
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|
Violation:
The halogen residual measured less than 100 ppm in both indoor heated jetted tubs during disinfection. The ship's disinfection protocol stated the tubs are disinfected at 100 ppm for 10 minutes.
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|
Recommendation:
Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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Item No.:
10
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|
Site:
Housekeeping-Penthouse Suites 7051
|
|
Violation:
The halogen residual measured less than 100 ppm in the outdoor jetted tub during disinfection. The ship's disinfection protocol stated the tubs are disinfected at 100 ppm for 10 minutes.
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|
Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
06
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|
Site:
Potable Water-Microbiological Sampling Records
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|
Violation:
The date column on the February sampling record had not been updated to the correct sampling date. The column listed January 6 as the sampling date. Staff stated this was a typo.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month to ensure effective monitoring of the entire potable water distribution system. Conduct follow-up sampling for each positive test result.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Chemistry and Filter Maintenance Log
|
|
Violation:
The weekly log was already filled out for 28 February; the inspection took place on 27 February.
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|
Recommendation:
Maintain accurate records. Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-mg/L (ppm) solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure the filter housing is cleaned, rinsed, and disinfected each time the filter media, including cartridge filter, is changed.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Deck 9- Portside Midship Whirlpool Spa
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|
Violation:
The pH level was not within the appropriate range, and the bromine and pH analyzer was out of calibration. At the whirlpool spa, the inspector measured pH as 7.01 and 6.79. Crew measured the pH as 'low' and 6.77. In the pool machinery room, the analyzer read 7.36 to7.40. The inspector's test kit measured the pH as '<6.5' twice, and the crew's test kit measured the pH as 'low.' The facility was immediately netted.
A crew member measured the bromine residual level at the whirlpool spa as 8.4 ppm. When the inspection team entered the pool machinery room, the analyzer read 6.36 ppm and a crew member measured the bromine as 9.88 ppm. The analyzer was recalibrated for both pH and bromine.
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|
Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between 1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges. Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 9- Portside Midship Whirlpool Spa
|
|
Violation:
The pH level was not within the appropriate range, and the bromine and pH analyzer was out of calibration. At the whirlpool spa, the inspector measured pH as 7.01 and 6.79. Crew measured the pH as 'low' and 6.77. In the pool machinery room, the analyzer read 7.36 to 7.40. The inspector's test kit measured the pH as '<6.5' twice, and the crew's test kit measured the pH as 'low.' The facility was immediately netted.
A crew member measured the bromine residual level at the whirlpool spa as 8.4 ppm. When the inspection team entered the pool machinery room, the analyzer read 6.36 ppm and a crew member measured the bromine as 9.88 ppm. The analyzer was recalibrated for both pH and bromine.
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|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9- Aft Starboard Whirlpool Spa
|
|
Violation:
The pH was not within the appropriate range, and the analyzer was out of calibration. At the whirlpool spa, the inspector measured the pH as 6.71 and the crew measured the pH as 6.69 and 6.87. In the pool machinery room, the analyzer read 7.48 to 7.51. The inspector's test kit measured '<6.5' and 6.75. The crew member's test kit measured 6.73 and 7.13. The analyzer was recalibrated.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 9- Aft Starboard Whirlpool Spa
|
|
Violation:
The pH was not within the appropriate range, and the analyzer was out of calibration. At the whirlpool spa, the inspector measured the pH as 6.71 and the crew measured the pH as 6.69 and 6.87. In the pool machinery room, the analyzer read 7.48 to 7.51. The inspector's test kit measured '<6.5' and 6.75. The crew member's test kit measured 6.73 and 7.13. The analyzer was recalibrated.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9- Aft Portside Whirlpool Spa
|
|
Violation:
The water inside the whirlpool spa was cloudy and the bottom of the facility was not visible. The facility was open at the time of the inspection and measured less than 1 meter deep.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces. Ensure drain covers are clearly visible when the water is still.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9- Aft Pool
|
|
Violation:
Black debris accumulated at the bottom of the pool.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log Review
|
|
Violation:
A food employee continued to work after experiencing the onset of AGE symptoms. On 23 February 2026, a crew member had an onset of symptoms at 1200 while at work. The crew member continued to work until 1600 and reported to medical at 1830. The crew member was retrained.
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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; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 9 - Lido Fish Bowl Area
|
|
Violation:
There was no transition strip between the dining room carpet and the tiles for the soiled staging area, which caused the carpet to fray. The frayed carpet was excessively soiled.
|
|
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. 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
|
|
Site:
Dining Room-Deck 9 - Lido Fish Bowl Area
|
|
Violation:
Old food debris collected on the deck beneath a table in the clean item staging area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 - Lido Midship Beverage Station
|
|
Violation:
Residue collected on the water dispenser nozzle of the counter mounted ice/water machine.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 9 - Lido Midship Beverage Station
|
|
Violation:
Thick silicone was damaged and peeling on the food splash area of the counter-mounted ice/water dispenser. A slimy black substance collected beneath the silicone.
|
|
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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 - Lido Midship Beverage Station
|
|
Violation:
A slimy black substance collected beneath the damaged silicone on the food splash panel of the counter-mounted ice/water dispenser.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 - Italian Station
|
|
Violation:
Door trim near the galley entrance was detached from the bulkhead, which made the area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 - Italian Station
|
|
Violation:
The lock plate attached to the door panel at the entrance to galley was soiled with old residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 9 - Homestead (Portside and Starboard Side)
|
|
Violation:
The stainless-steel frame profiles around each grill were detached in some areas creating gaps. Soft sealant that had been placed in the gaps was in disrepair and peeling. Crew stated a welding team was scheduled to visit the ship soon to address areas where stainless steel was damaged.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Espresso Machines- Lido Beverage Stations and Sweet Spot
|
|
Violation:
Several of the espresso machines throughout the ship, including lido and main galley, had slotted fasteners in the food-splash area. An order of nonslotted fasteners was expected to arrive on the day of the inspection.
|
|
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; (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 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.:
33
|
|
Site:
Buffet-Deck 9 - Sweet Spot Station
|
|
Violation:
There were several severely damaged areas and holes on the bulkhead, which made the area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
The glasswash machine had been out of service since the morning of the inspection due to leaking pipes.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
The glasswash machine had been out of service since the morning of the inspection due to leaking pipes.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
One of the technical panels was detached, which caused excessive condensate to escape and collect on the deckhead of the soiled side of the warewash machine.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
Condensate collected on the clean side of the warewash machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
Excessive condensate collected on the deckhead above the soiled and clean sides of the warewash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9 - Warewash
|
|
Violation:
The crew toilet room had been out of service since 0230 on the morning of the inspection. Maintenance crew stated it was fixed and just needed to be officially closed in the system before the facility could be opened. In the interim, crew had to go to deck 2 or 3 to use the toilet room.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Wild Harvest Crew Elevator Area
|
|
Violation:
The bulkhead was damaged where it had been hit with trolleys.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Wild Harvest Crew Elevator Area
|
|
Violation:
The safety reflective strip on the bulkhead was damaged and peeling, which made the area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Deck 9 - Sea View Bar
|
|
Violation:
Crew stated a pipe for the handwashing station was leaking, which caused water to accumulate on the deck near the entrance of the bar where there was no deck drain.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 - Sea View Bar
|
|
Violation:
Water pooled on the deck near the entrance to the bar where there was no deck drain. Crew stated a pipe for the handwashing station was leaking.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 - Sea View Bar
|
|
Violation:
Old food residue collected in the juncture between the stainless steel and the concrete deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Dive-In Grill
|
|
Violation:
One large fly was in the galley.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 9 - Lido Bar
|
|
Violation:
The back undercounter wooden cabinets used for storing drinks and sugar were heavily damaged with holes and peeling laminate. Additionally, edging between the countertop and the cabinets was missing in one area.
|
|
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. 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.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 9 - Lido Bar
|
|
Violation:
Old food debris accumulated where the edging between the counter and the cabinets was missing.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 2 - Pastry
|
|
Violation:
A pipe behind the bulkhead near the entrance to cold room #26 continuously leaked water. Crew stated the leak had just started.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 2 - Soup Station
|
|
Violation:
A pipe above a deckhead panel continuously leaked water, which caused water to drip from the deckhead. No food was impacted and a plumber had already been called.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 2 - Hot Line
|
|
Violation:
The soap dispenser had two inches of what appeared to be water on top of two inches of soap. It was unclear why someone had added water to the soap dispenser.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Entry to Galley
|
|
Violation:
The bottom and side bulkhead trim around fire door #02.1.80 was missing which created two large gaps and exposed the void space. Old food debris accumulated on the bottom of the void space.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Entryway to Warewash
|
|
Violation:
Water seeped from the grout between deck tiles. It was unclear where the water was coming from.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Warewash
|
|
Violation:
The potwash machine had been out of service since 18 November 2025. Crew were able to use the three-compartment sink.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Warewash
|
|
Violation:
The rack-type dishwash machine had been out of service since 17 December 2025.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 2 - Center Waiter Station
|
|
Violation:
The laminate cabinet cover was missing around two undercounter cabinets, which made the area difficult to clean. Dishes and food items, such as salt and sugar, were stored in the cabinets.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Dining Room-Deck 2 - Waiter Stations
|
|
Violation:
Soiled dishes, glasses, and utensils accumulated on trays on the soiled side of the waiter stations. The venue closed at 0900 and the inspector visited the area at 1150. Crew stated they were waiting to take the soiled items to the galley until the warewash area had more room available.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck A - Warewashing
|
|
Violation:
The rack-type warewash machine had been out of service since 28 January 2026. Crew stated they were taking dishes to the main galley and lido galley to be cleaned and sanitized.
|
|
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.
|
|