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Item No.:
08
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Site:
Potable Water-Incinerator Room - Handwashing Sink Area
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Violation:
Three continuous pressure backflow prevention devices were in disrepair with their atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Device Log
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Violation:
The log incorrectly stated that the backflow prevention device for the countertop coffee machine was a noncontinuous-pressure device; however, a continuous-pressure device was installed at the machine. The log was corrected to reflect the proper device installed.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water Pipe Disinfection Log
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Violation:
Staff stated three continuous pressure backflow prevention devices were disinfected on 16 September 2024; however, the disinfection process date, halogenation concentration, contact time, and free halogen residual following disinfecting was not documented.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
08
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Site:
Buffet-Deck 15 - World Fresh Market Aft Beverage Station
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Violation:
The atmospheric vents of the backflow prevention device for the countertop ice and water dispenser were completely blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Calypso Pool
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Violation:
The beach access water fill level did not reach the skim gutter level.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 - Terrace Pool
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Violation:
The shepherd's hook was not easily accessible nor located in a prominent location.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
13
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Site:
Provisions-Fish Freezer
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Violation:
When the inspector inquired about the damaged boxes and the overall excess number of boxes of fish inside this freezer, the provision master, and food and beverage staff explained the surplus was due to differences in passenger count and consumption. The crew did not have a contingency plan for storing frozen goods during such situations.
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Recommendation:
Ensure that supervisory staff has a contingency plan to protect food packaging and food items at all time during the provisioning process.
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Item No.:
19
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Site:
Provisions-Egg Defrost Room
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Violation:
Twenty, heavily soiled and damaged boxes of egg products were stored on dirty cardboard that was placed on top of storage pallets. The food products inside the damaged boxes were in sealed containers and not affected.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Fish Freezer
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Violation:
Several boxes of frozen fish were severely damaged. The frozen fish inside these boxes were stored in sealed containers and not affected.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 11 - Bell Box
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Violation:
A bag of shaved almonds removed from their original container was stored in a food storage cabinet in an unmarked plastic bag.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Buffet-Deck 15 - World Fresh Market Beverage Stations
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Violation:
The laminate covering on the under-cabinet counters was peeling at all beverage stations throughout the buffet area, making these areas difficult to clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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:
Buffet-Deck 15 - World Fresh Market Beverage Stations
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Violation:
Soft sealant was peeling and missing from multiple beverage station countertops in the buffet area, making these areas difficult to clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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 15 - Sabatini?s
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Violation:
The insulation covering the steam pipes located in the undercounter technical compartment was shredded and in poor condition, making the area difficult to clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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:
Provisions-Egg Defrost Room
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Violation:
Twenty, heavily soiled and damaged boxes of egg products were stored on dirty cardboard that was placed on top of storage pallets.
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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. 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.:
24
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Site:
Galley-Deck 11 - Bell Box
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Violation:
The halogen residual concentration for the sanitizing bucket solution located inside the entrance door was below 50 ppm.
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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.:
26
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Site:
Galley-Deck 11 - Bell Box Ice Machine
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Violation:
A small amount of black material was on the evaporator water arm support gasket. Cleaning and sanitizing began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 15 - Outrigger Bar
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Violation:
The port and starboard side soda dispensing guns were heavily soiled with a black residue on the food-splash areas.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Deck 15 - Crown Grill
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Violation:
The electrical cords for the heat lamps were coated with 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.:
30
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Site:
Provisions-Butcher Area Restroom
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Violation:
The crew restroom used by provisions staff, butchers, and additional crew galley personnel did not have paper towels.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 6 - Main Galley Warewash
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Violation:
Water pooled on the deck behind the flight-type warewash machine. It was determined the warewashing machine was not the source of the pooling water.
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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:
Bar-Deck 15 - Crowne Grill
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Violation:
The deckhead-mounted recessed light cover and the adjacent smoke detector located above the grilling area were coated with oil residue.
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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 6 - Portside Aft Warewash
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Violation:
Water was seeping from underneath deck tiles with cracked grout lines. The source of the water could not be identified.
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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 5 - Starboard Fwd. Warewash
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Violation:
Water was seeping from underneath deck tiles with cracked grout lines. The source of the water could not be identified.
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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:
Food Service General-Decks - World Fresh Marketplace
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Violation:
Deck tiles, grouting, and coving throughout the food service outlets were in poor condition. Affected locations included Lido waiter stations, Lido beverage stations, Lido galley, Sabatini's galley, and Steakhouse galley.
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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.:
34
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Site:
Galley-Deck 6 - Starboard Side Coffee Station
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Violation:
The handwashing sink drain was not working. Approximately two inches of water pooled in the sink drain at the time of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Food Service General-Pest Management
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Violation:
Small flies were observed in each galley, including the Lido, Main (decks 5 and 6), Crown Grill, Steakhouse, Sabatini's, and Salty Dog. Additionally, ten flies were found near the Deck 6 main galley starboard warewash station, and five flies were found near the forward warewash station. Small flies were also in the Calypso and outrigger bar pantries, and inside all preparation rooms (vegetable, fish, and meat).
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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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