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Item No.:
27
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Site:
Galley-Deck 3 - Preparation Area
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Violation:
Water pooled on the preparation counter beneath previously cleaned and sanitized soup pots.
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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.:
19
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Site:
Provisions-Deck 0 - Dairy Room 17
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Violation:
A box of shell eggs was stored crushed with torn side walls; all eggs inside were cracked. The box of eggs was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
26
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Site:
Provisions-Deck 0 - Potato Preparation
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Violation:
The food-contact surfaces of two potato peeler drums were soiled with food debris and silicone peeled at the exit door gasket area.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
20
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Site:
Provisions-Deck 0 - Potato Preparation
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Violation:
The food-contact surfaces of two potato peeler drums were soiled with food debris and silicone peeled at the exit door gasket area.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
19
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Site:
Provisions-Deck 0 - Room 9 Frozen Miscellaneous
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Violation:
A box of salami, bread, and vegetarian items were stored unprotected due to damaged containers. The food inside the boxes was contaminated with ice and debris from the boxes above. The boxes of food items were discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
26
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Site:
Galley-Deck 3 - Portside Hot Line Area
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Violation:
The ice machine was soiled with black residue on the water arm and above the ice thickness sensor.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewash
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Violation:
The flight-type warewash machine's final sanitizing rinse gauge was not properly calibrated. The gauge read 179F; however, the manual manifold temperature check measured 187F. The final rinse's plate surface temperature measured 165F and 167F.
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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.:
28
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Site:
Galley-Deck 3 - Preparation Area
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Violation:
Multiple previously cleaned and sanitized soup pots were stored on the preparation counter in a way that did not allow for proper drying, and the pots rested in water.
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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; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
26
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Site:
Galley-Deck 3 - Preparation Area
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Violation:
Two previously cleaned and sanitized soup pots were soiled on the inner food-contact surfaces.
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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.:
08
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Site:
Galley-Deck 3 - Starboard Beverage Station
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Violation:
The backflow prevention device's atmospheric vents were blocked on the countertop juice dispenser machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
26
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Site:
Pantry-Deck 3 - Lobby Bar
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Violation:
The ice machine was soiled with black residue on the water arm and above the ice thickness sensor.
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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.
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Item No.:
39
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Site:
Galley-Deck 0 - Hot Holding Area
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Violation:
One small fly was behind the upright combination oven.
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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.:
18
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Site:
Provisions-Deck 0 - Dairy Room 17
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Violation:
A box of shell eggs was stored crushed with torn side walls; all eggs inside were cracked. The box of eggs was discarded.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
21
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Site:
Food Service General-Countertops
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Violation:
The grout used on countertops throughout many food outlets was difficult to clean, as the material was grainy and not smooth. Specifically, it was used to seal seams of countertops, around hot and cold wells, and counter profiling.
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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.
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Item No.:
27
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Site:
Food Service General-Countertops
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Violation:
Countertop grout was soiled with more than a day's accumulation of food residue throughout many food outlets including working sides of lido buffet lines, Teppanyaki show galley, and Guy's Burger.
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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 10 - Extension Galley Forward Midship
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Violation:
The rubber feet of the buffalo chopper were in disrepair and the metal leg seams directly above the feet were rusty.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 10 - Extension Galley Forward Midship
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Violation:
One panel on an undercounter technical compartment door was broken, leaving a difficult-to-clean gap in the door.
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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.:
21
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Site:
Buffet-Deck 10 - Lido Aft Buffet Line
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Violation:
There were several large cracks within the countertop grout.
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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.:
20
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Site:
Buffet-Deck 10 - Starboard Aft Beverage Station
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Violation:
A piece of silicone hung from the top panel inside of the in-counter ice machine.
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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.:
26
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Site:
Buffet-Deck 10 - Starboard Aft Beverage Station
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Violation:
The ice machine's inner surface was soiled with a black residue.
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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.
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Item No.:
18
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Site:
Buffet-Deck 10 - Starboard Aft Beverage Station
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Violation:
One piece of ice inside the ice machine was soiled with a black residue. The machine was immediately closed for service and the ice was discarded.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: Cleaning and sanitizing equipment and utensils.
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Item No.:
27
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Site:
Buffet-Deck 10 - Midship Aft Beer Station
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Violation:
The soft silicone around the beer tap's base was soiled with a black residue.
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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.:
30
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Site:
Galley-Deck 10 - Crew Toilet, Lido Potwash Area
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Violation:
Water pooled on the deck in one crew toilet room.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 10 - Soup Station
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Violation:
Deck tile grout was missing or in disrepair in several locations around the soup stations.
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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.:
21
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Site:
Galley-Deck 10 - Lido Portside
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Violation:
The deli slicer's plastic underside was excessively scored and in disrepair.
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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.:
27
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Site:
Galley-Deck 10 - Lido Portside
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Violation:
The deli slicer's plastic underside was soiled with more than a day's accumulation of food residue.
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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.:
33
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Site:
Bar-Deck 10 - Tides Bar
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Violation:
The deckhead above the bar's working side was peeling and corroded in several locations.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
27
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Site:
Bar-Deck 10 - Tides Bar
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Violation:
The frozen drink machine's technical compartment, which is open to the food splash area, was soiled with more than a day's accumulation of 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.:
33
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Site:
Galley-Deck 5 - Fahrenheit 555 Show Galley
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Violation:
A deck tile was missing by the grill shutter door's rail.
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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.:
26
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Site:
Galley-Deck 5 - Pig and Anchor Show Galley
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Violation:
The heating lamp above the previously cleaned and sanitized food counter was soiled with old food debris. The outlet was not in operation.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 5 - Havana Bar
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Violation:
The interior of two beer taps were soiled with a slimy residue, one in the bar's indoor section and one outdoor.
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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.
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Item No.:
20
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Site:
Bar-Deck 4 - Skybox Sports Bar
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Violation:
Slotted fasteners were installed on the food-splash surface of one soda gun.
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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.
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.:
10
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Site:
Recreational Water Facilities-Deck 10 - Midship Aft Pool
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Violation:
Excessive granular sediment accumulated in the corners of the pool and a film accumulated on the surface of the water.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
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Item No.:
41
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Site:
Housekeeping-Acute Gastroenteritis (AGE) Cabin Cleaning
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Violation:
On 10 January 2026 there was no record of daily cleaning for an isolated passenger's cabin. Crew stated the passenger declined cleaning but there were no comments in the log to confirm.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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