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Item No.:
08
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Site:
Buffet-Deck 12 - Terrace Cafe - Coffee Station
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 12 - Terrace Cafe - Coffee Station - Portside/Aft
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Violation:
The backflow prevention device for the coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 12 - Terrace Cafe - Portside
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Violation:
The backflow prevention device for the coffee, and water dispensing machines were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 12 - Hot Line Area
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Violation:
The exhaust hood system's backflow prevention assembly relief vent had a draining hose attached that was positioned in a loop preventing an effective visual inspection verifying that the device was not in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair so a visual inspection can be conducted.
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Item No.:
08
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Site:
Galley-Deck 5 - Butler Station
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Violation:
The backflow prevention device for the countertop coffee, and ice dispensing machines were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Housekeeping-Private Whirlpool Maintenance Procedures and Records
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Violation:
Corporate maintenance procedures and records for housekeeping personnel were inconsistent in that they had different pH levels for the 100-ppm chlorine solution during disinfection. Staff members were not measuring pH levels and leaving that sections records blank. The SMS procedure called for pH levels of 7.0-7.8 while the record called for 7.4-7.6. Additionally, there was only one pH meter for 11 crew members that handle the cleaning and disinfection activities of private whirlpools in 23 suites. It was discussed that checking the pH during disinfection of 23 suites, especially during turnaround days, was a difficult task,
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Recommendation:
Ensure manufacturer?s operation and maintenance instructions are available to personnel who service the units.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 - Pool
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Violation:
The access to the shepherd's hook was blocked by a soiled towel cabinet. The hook could not be easily accessed during an emergency.
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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. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
18
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Site:
Provisions-Deck 4 - Freezer 11 - Meat
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Violation:
Two vacuum sealed containers of kosher meals were damaged exposing the food contents inside. The food was visibly contaminated, so the containers were discarded.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food. Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Provisions-Deck 4 - Freezer 13 - Poultry
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Violation:
Two large bags of chicken wings were torn and not sealed exposing the contents inside. Additionally, a heavy amount of frozen condensate had collected on the chicken due to the lack of package protection.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 4 - Freezer 11 - Meat
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Violation:
Three boxes of kosher meals were heavily damaged exposing multiple vacuum sealed food containers inside.
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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.
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Item No.:
19
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Site:
Buffet-Deck 12 - Waves Grill
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Violation:
The handles for a set of tongs were inside in a serving tray of sausage. The tongs and food was removed immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 5 - Ice Machine Station
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Violation:
Two ice machines had slotted fasteners on the ice thickness sensors making these areas difficult to keep clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: 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.:
21
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Site:
Buffet-Deck 12 - Terrace Cafe - Smoothie Station
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Violation:
The back bar preparation countertop was chipped with missing grout in multiple areas making the countertop difficult to keep 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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 12 - Warewashing Area
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Violation:
The final rinse compartment sanitizing water temperature as it entered the manifold reached 201F with an error of accuracy at +/- of 2.0F on the flight-type warewashing machines digital display, which exceeds the 194F maximum sanitizing water manifold temperature. Crew engineers and the inspector manually checked the water temperature using a lollipop-style measuring device with the same error of accuracy and verified the digital display was calibrated. The machine was closed and fixed immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
24
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Site:
Provisions-Deck 4 - Provisions Area
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Violation:
A bucket of sanitizing solution measured below 50ppm.
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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.:
27
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Site:
Buffet-Deck 12 - Terrace Cafe - Smoothie Station
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Violation:
The beverage storage shelf above the back bar preparation counter was soiled with more than a day's worth of accumulated 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.:
28
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Site:
Buffet-Deck 12 - Terrace Cafe - Waiter Station - Portside/Aft
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Violation:
Ten previously cleaned and sanitized water glasses positioned for use were stored inverted while dripping wet on a previously cleaned and sanitized serving tray.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 5 - Hot Service Line
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Violation:
Five previously cleaned and sanitized plate covers were store wet on the service counter.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The handwashing sink for this area did not reach the minimum water temperature of 100F (38C) after one minute.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Deck 12 - Waves Grill
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Violation:
The deckhead above the cold counter self-service line had a 3-inch gap exposing the plenum. The gap ran the entire length of the buffet counter.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Galley-Deck 12 - Cold Pantry
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Violation:
The bulkhead at the back preparation counter had glue residue in many areas making the bulkhead difficult to clean.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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.
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Item No.:
43
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Site:
Ventilation-Deck 4 - AC.04.3.01
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Violation:
The access door to the condensate collection pan was in disrepair and took more than 20 minutes to open. The unit had small and heavy deposits of debris. Records indicated that the unit was last cleaned on 23 May 2025.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. Keep air handling units clean.
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