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Item No.:
*
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Site:
Food Service General-Variance: Behind the Scenes Tours
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Violation:
This interactive activity allows passengers to visit crew-only areas, such as galleys. The cruise line must share with VSP detailed procedures to determine if a variance is required.
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Recommendation:
Email vsp@cdc.gov with this activity's detailed procedures for VSP review.
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Item No.:
08
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Site:
Buffet-Deck 11 - Great Outdoors Beverage Stations
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Violation:
The painted backflow prevention devices for the water and juice dispensers of the port and starboard beverage stations had the intermediate vents 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 11 - Aft Pool
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Violation:
The fill level for the pool was not sufficient for proper skimming. This was fixed during the inspection.
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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. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Private Whirlpool Disinfection
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Violation:
The cleaning procedures for two private whirlpools did not include cleaning the filters. Additionally, the headrests inside the whirlpools were not cleaned consistently. This was changed during the inspection.
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Recommendation:
Ensure that cleaning procedures include the cleaning and disinfection of filters and headrests.
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Item No.:
20
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Site:
Galley-Deck 5 - Seven Seas Wine Cellar
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Violation:
The ice machine's ice bin had soft sealant that was in disrepair.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Pantry-Deck 8 - Housekeeping - Aft
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Violation:
The plastic evaporator housing was cracked in three places. This was replaced during the inspection.
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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; and (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 only 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.:
20
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Site:
Galley-Deck 5 - Four Seasons Wine Cellar
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Violation:
The ice machine's ice bin had soft sealant that was in disrepair. The same area around the sealant had accumulated dark debris.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 5 - Ice Machine #2
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Violation:
The ice machine's ice bin had soft sealant that was in disrepair.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Deck 11 - Moderno Pizzeria
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Violation:
Cables were draped on the counter behind the espresso machine, making cleaning difficult.
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Recommendation:
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.:
21
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Site:
Bar-Deck 11 - Topsiders
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Violation:
Cables were draped on the counter behind the blenders, making cleaning difficult.
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Recommendation:
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.:
21
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Site:
Bar-Deck 5 - Atrium Bar
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Violation:
Cables were draped on the counter behind the espresso machines, making cleaning difficult.
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Recommendation:
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.:
21
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Site:
Pantry-Deck 8 - Housekeeping - Forward
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Violation:
The filter housing and potable water line to the ice machine were full of water with the line unattached. Staff stated that the ice machine was out of service for more than two months because they did not need it.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Galley-Deck 12 - Los Lobos
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Violation:
The technical compartment of upright freezer #1 had a difficult-to-clean filter over the condenser.
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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.:
21
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Site:
Galley-Deck 11 - Moderno Pizzeria
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Violation:
There was a gap between the countertop and the bulkhead. The gap was soiled with a heavy accumulation of debris.
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Recommendation:
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.:
22
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Site:
Galley-Deck 11 - Garden Cafe Potwash
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Violation:
The 3-compartment sink temperature gauge for the hot water in the sanitizing compartment was not accurate, measuring 5 degrees less than the water temperature. The temperature of the water was 181F, while the temperature gauge measured 176F.
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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 of these guidelines; (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.:
22
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Site:
Galley-Deck 11 - Garden Cafe Potwash
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Violation:
The potwash machine was out of service since April.
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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 of these guidelines; (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.:
22
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Site:
Galley-Deck 12 - Cagney's/Bistro Dishwash
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Violation:
The data plate of the rack-type conveyor warewash machine did not have information of a minimum transit time. Instead, stated that 200 racks were the maximum to wash in one hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 12 - Cagney's/Bistro Potwash
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Violation:
The 3-compartment sink temperature gauge for the hot water in the sanitizing compartment was not accurate, measuring 13 degrees less than the water temperature. The temperature of the water was 198F, while the temperature gauge measured 185F.
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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 of these guidelines; (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.:
22
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Site:
Galley-Deck 5 - Seven Seas Dishwash
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Violation:
The soiled-end curtains of the flight-type warewashing machine were heavily curled and difficult to clean.
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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 of these guidelines; (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.:
26
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Site:
Galley-Deck 5 - Four Seasons Wine Cellar
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Violation:
The ice machine's ice bin had soft sealant that was in disrepair. The same area around the sealant had accumulated dark debris.
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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:
Galley-Deck 12 - Los Lobos
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Violation:
The evaporator of upright freezer #1 had accumulations of ice.
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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.:
27
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Site:
Galley-Deck 12 - Los Lobos
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Violation:
The technical compartment of upright freezer #1 was heavily soiled with grease and debris. The condenser was also covered by a felt-like filter that was difficult to clean and was soiled.
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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.:
27
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Site:
Galley-Deck 11 - Moderno Pizzeria
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Violation:
There was a gap between the countertop and the bulkhead. The gap was soiled with a heavy accumulation of debris.
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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 11 - Moderno Pizzeria
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Violation:
A deck drain had missing and difficult-to-clean grout around it.
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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.:
33
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Site:
Galley-Deck 11 - Moderno Pizzeria
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Violation:
The rolling shutter was heavily soiled with grease and debris.
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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 11 - Garden Cafe Grill
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Violation:
The rolling shutter was heavily soiled with grease and debris.
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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:
Provisions-Deck 2 - Gift Shop Storage
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Violation:
The deck was heavily soiled with debris, including under the shelving and pallets, with liquor and potato chips. Corrections started 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.:
34
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Site:
Galley-Deck 11 - Garden Cafe
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Violation:
The handwashing sink, next to the door leading to the Moderno Pizzeria, had a leaky faucet.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 11 - Moderno Pizzeria
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Violation:
The deck drain, having missing and difficult-to-clean grout, also had accumulated gray water inside.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 12 - Los Lobos Hot Section
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Violation:
The light intensity at the handwashing station was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
38
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Site:
Pantry-Deck 8 - Housekeeping - Forward
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Violation:
Staff stated that the ice machine was out of service for more than two months because they did not need it. The filter housing and potable water line was full of water with the line unattached.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Deck 11 - Great Outdoors Bar
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Violation:
An insect crawled into the soda cans storage while the inspection team was in the area. The bar was in operation.
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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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Item No.:
43
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Site:
Ventilation-AC station 3.8 (AC305)
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Violation:
Filters visually inspected in AC station 3.8 (AC305) were heavily soiled with dust and debris. This same finding was noted on the previous inspection of May 2024.
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Recommendation:
Keep air handling units clean.
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