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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The electronic medical record system does not include a separate column for comments on the AGE log. Staff was printing the log and adding a column for comments. Staff stated that a new update to the record system will provide this column by the end of this month. (2025 VSP Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
08
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Site:
Medical-
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Violation:
The following areas did not have blue/green/blue pipe striping to indicate potable water in the toilet room technical compartments:
-Guest Waiting Toilet
-Isolation Ward 2, 3 or 5
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Bunker Hoses
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Violation:
The potable water bunkering hoses were constructed of a woven material that was not smooth nor easily cleanable. This was written on the February 2025 inspection report. The engineers explained that new hoses were ordered on 19 May 2025, but had incorrect connecting ends. Sixteen hoses were ordered on 26 June 2025 and were expected to be delivered on the day of the inspection.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easy-to-clean materials approved for potable water use and maintain them in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
On 21 June 2025, a nonfood employee had onset AGE symptoms at 0500 but did not report to medical until 1127. According to the food and beverage questionnaire the crew member went to lunch in the crew mess at 1045.
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Recommendation:
When nonfood 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 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Variance: Deck 6 - Carnival Kitchen
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Violation:
One health questionnaire was printed with faded ink that made it very difficult to read. Although this form could be barely read, the participant checked the three boxes and signed the form on August 5, 2025.
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Recommendation:
Ensure all variance health questionnaires are easy to read so that passengers can fully answer AGE related health questions.
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Item No.:
16
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Site:
Preparation Room-Deck 2 Poultry Thawing Room
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Violation:
The date marking for five white plastic containers containing cut chicken thighs had a preparation date of 7 August 2025 and a discard date of 14 August 2025 which was longer than the maximum seven days.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
18
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Site:
Preparation Room-Deck 3 Cold Room
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Violation:
A metal container containing raw tuna and a container of salmon napoleon with smoked salmon were stored directly above containers of ready-to-eat mixed vegetables, olives, and red radicho.
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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.:
19
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Site:
Galley-Deck 5 Ice Machine
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Violation:
The far-right ice cuber's cover was not secured along the bottom edge which created a gap and exposed the ice inside the machine.
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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.:
19
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Site:
Buffet-Deck 16 - Lido Gelato Station
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Violation:
At the gelato machine #3, two ice cream scoops were stored in standing water at a temperature of 107F. The water was soiled with gelato residue.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Bar-Deck 6 - Java Blue Coffee Shop
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Violation:
The espresso machine in the front counter had 10 slotted fasteners in the food splash zone. This was corrected.
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Recommendation:
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.:
20
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Site:
Galley-Deck 8 - Pig and Anchor
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Violation:
One smoker was out of order.
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Recommendation:
Design and construct food-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 8 - Pig and Anchor
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Violation:
The wheel casters for both smokers were heavily corroded and difficult to clean.
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Recommendation:
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 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 8 - Pig & Anchor Service Line
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Violation:
Sealant was peeling around the hot plates at the service line.
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Recommendation:
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 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 8 - Ice Cream Truck
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Violation:
The insulation on the cold water lines to the ice cream machines was in disrepair and difficult to clean. This was corrected.
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Recommendation:
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 16 - Big Chicken Show Galley
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Violation:
The surfaces of the undercounter laminated door and side panel were scratched and dinged, making them difficult to clean.
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Recommendation:
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 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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 17 - Guys Burger Dishwash
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Violation:
Both hoodtype warewashing machines had bottom stainless steel panels that were loose, creating difficult to clean surfaces.
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Recommendation:
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 5 Ice Machine
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Violation:
The far-right ice cuber's cover was not secured along the bottom edge which created a gap and exposed the ice inside the machine.
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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 5 Bakery
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Violation:
The double-stacked deck oven has been out of order since 16 July 2025. Staff stated they use the deck ovens in the pastry area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Sealant was peeling from the back of the far-right tilting pan's handle which created a difficult to clean surface.
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Recommendation:
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 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 4 Team Dining Starboard Hot Line
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Violation:
The grout was in disrepair and peeling away from hot plate #4-CM-CHP7.
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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:
Buffet-Deck 4 Team Dining Starboard Hot Line Island
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Violation:
The swinging entrance door laminate was in disrepair on the crew side. Staff replaced the laminate door coating.
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Recommendation:
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 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 4 Team Dining Pizza Station
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Violation:
The grout was in disrepair and recessed around the warm holding countertop which created difficult to clean surfaces.
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Recommendation:
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 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 4 Team Dining Pizza Station
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Violation:
The sealant inside the microwave was in disrepair with a piece missing near the bottom right corner which created a difficult to clean surface.
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Recommendation:
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 are 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 5 Warewash Machine
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Violation:
Plate covers exiting the flight-type warewashing machine were stacked and did not expose the items to an unobstructed spray from all cycles.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 5 Warewashing Machine
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Violation:
The far-left upper sanitizing spray arm nozzle for the flight-type warewash machine was blocked with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 17 - Guys Burger Dishwash
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Violation:
The wash tank was soiled with food debris in the hood-type warewashing machine. The area was in operation.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 4 Potwash
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Violation:
The hot water temperature measured 162F in the three-compartment sink's sanitizing compartment. The area was in operation, but no pans were being sanitized when the inspector was in the area.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) The temperature of the water is maintained at 77C (171F) or above and (2) The food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Food Service General-Previously Cleaned and Sanitized Equipment
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Violation:
Previously cleaned and sanitized galley equipment such as hotel pans and trays were found stacked wet and soiled with food residues and grease on the clean storage racks. This was observed in the following galley potwash areas: Pig and Anchor, Cucina del Capitano, Bonsai and Teppanyaki, and Chibang.
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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. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Food Service General-Previously Cleaned and Sanitized Equipment
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Violation:
Previously cleaned and sanitized galley equipment such as hotel pans and trays were found stacked wet and soiled with food residues and grease on the clean storage racks. This was observed in the following galley potwash areas: Pig and Anchor, Cucina del Capitano, Bonsai, Teppanyaki, and Chibang.
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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 8 - Cucina del Capitano
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Violation:
The top of the neutral cabinets was soiled 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.:
27
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Site:
Dining Room-Deck 6 - Palm Aft Starboard Pantry
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Violation:
The top of the soda locker was soiled 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.:
27
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Site:
Dining Room-Deck 6 - Palm Aft Port Pantry
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Violation:
The top of the coffee equipment was soiled 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.:
27
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Site:
Galley-Deck 6 - Carnival Kitchen
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Violation:
The top of the ovens was soiled 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.:
27
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Site:
Buffet-Deck 4 Team Dining Pizza Station
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Violation:
The bottom right corner inside the microwave was soiled with more than a day's accumulation of food residue where the sealant was in disrepair.
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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:
Buffet-Deck 4 Team Dining Pizza Station
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Violation:
The warm holding countertop was soiled with more than a day's accumulation of residue in the difficult to clean grout recessed areas.
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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:
Buffet-Deck 4 Team Dining Entrance Coffee Station
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Violation:
The top bulkhead shelf above coffee cups 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.:
28
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Site:
Buffet-Deck 4 Team Dining
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Violation:
Previously cleaned and sanitized plates and bowls out for crew use were stored under black deckhead lamp shades that were soiled with more than a day's accumulation of dust.
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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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Buffet-Deck 4 Team Dining Entrance Coffee Station
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Violation:
A tray of previously cleaned and sanitized coffee cups out for crew use were stored below a bulkhead shelf that was soiled with more than a day's accumulation of dust.
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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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Bar-Deck 7 - Steakhouse Bar
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Violation:
The deckhead decorative rails and air vent above previously cleaned glassware on counters were heavily soiled.
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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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
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Site:
Food Service General-Previously Cleaned and Sanitized Equipment
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Violation:
Previously cleaned and sanitized galley equipment such as hotel pans and trays were found stacked wet and soiled with food residues and grease on the clean storage racks. This was observed in the following galley potwash areas: Pig and Anchor, Cucina del Capitano, Bonsai, Teppanyaki and Chibang.
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Recommendation:
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.:
28
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Site:
Galley-Deck 8 - Pig & Anchor Locker
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Violation:
Three coffee dispensers were stored with water inside. Corrections started immediately.
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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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded. 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.:
28
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Site:
Dining Room-Deck 4 Family Harbor
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Violation:
Two soiled linen napkins were found in the technical compartment of the handwashing sink.
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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.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service articles and single-use articles.
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Item No.:
29
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Site:
Galley-Deck 4 Potwash
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Violation:
The water temperature measured 141F at the handwashing sink at the coldest setting.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Other-Deck 8 - Photo Locker Toilet Room
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Violation:
No toilet paper was provided.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
30
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Site:
Buffet-Deck 16 - Lido Shawarma Station
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Violation:
The handwashing sink was soiled with food residues.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Buffet-Deck 16 - Lido Forward Starboard Island
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Violation:
During lunch service, the handwashing station had no paper towels. This was corrected.
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Recommendation:
Ensure a handwashing station includes a sink, soap dispenser, single-use towel dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 8 - Teppanyaki
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Violation:
At station 1, the back bulkhead and deckhead had signs of a sticky residue. At station #3, the back bulkhead had peeling wallpaper and difficult to clean scratches.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. 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:
Bar-Deck 7 - Steakhouse Bar
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Violation:
The deckhead decorative rails and air vent above previously cleaned glassware on counters were heavily soiled.
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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:
Buffet-Deck 8 Pig & Anchor
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Violation:
The bulkhead vents for the smokers were heavily corroded and difficult to clean.
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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. 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:
Buffet-Deck 8 - Ice Cream Truck
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Violation:
The deck under both ice cream machines was soiled with debris and spilled ice cream. Additionally, the deckhead above the ice cream dispensing area was soiled with accumulated dust. 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.:
33
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Site:
Galley-Deck 8 - Pizzeria del Capitano
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Violation:
The bulkhead-mounted shelves were soiled with dust.
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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:
Buffet-Deck 4 Team Dining Starboard Waiter Station
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Violation:
The deckhead was open to the void space (plenum ) above six tubes of cereal stored on top of the waiter station.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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:
Buffet-Deck 4 Team Dining
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Violation:
The deckhead was open to the plenum above two tables (portside and starboard side) with a tray of coffee cups, tea, and sugar.
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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.:
33
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Site:
Buffet-Deck 4 Team Dining
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Violation:
Twenty black deckhead lamp shades above the four buffet islands were soiled with more than a day's accumulation of dust.
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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:
Buffet-Deck 16 - Lido Gelato Station
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Violation:
The water pipes and power cables of the gelato machines were resting on the deck, making the area difficult to clean.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The deck tile grout was in disrepair throughout the area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The deck tile grout was missing and in disrepair near the bain marie and along the equipment foundation/deck juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The far-left tilting pan's water supply line was continuously dripping onto the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 8 - Pig & Anchor Dishwash
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Violation:
The mixing valve of the prewash spray hose was continuously leaking. Corrections started immediately.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Dining Room-Deck 4 Family Harbor
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Violation:
Two light bulbs were blown which affected the required 220 lux light intensity at the buffet hot plates.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
36
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Site:
Galley-Deck 7 - Steakhouse Show Galley
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Violation:
The light intensity at the front bar counter by the hot plates and 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.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
39
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Site:
Galley-Deck 8 - Teppanyaki
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Violation:
One fly was at station #1.
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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.:
39
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Site:
Buffet-Deck 4 Team Dining Entrance Coffee Station
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Violation:
Three small flies were flying around the espresso machines and landed on the bulkhead. Staff immediately closed the coffee station.
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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.:
39
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Site:
Buffet-Deck 16 - Lido Gelato Station
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Violation:
One fly was in the area.
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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.:
39
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Site:
Galley-Deck 8 - Pizzeria del Capitano
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Violation:
Two flies were in the area.
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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.:
39
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Site:
Pantry-Deck 8 - The Watering Hole
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Violation:
One fly was in the pantry.
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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.:
39
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Site:
Galley-Deck 5
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Violation:
Three small flies were in the portside landing area near the escalator.
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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.:
39
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Site:
Buffet-Deck 4 Team Dining Starboard Ice Cream Station
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Violation:
One small fly was in the area.
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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.:
39
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Site:
Buffet-Deck 4 Team Dining Wok Fry
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Violation:
One small fly was flying in the area.
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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.:
39
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Site:
Galley-Deck 4
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Violation:
One small fly was flying near the clean storage potwash area.
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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.:
39
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Site:
Provisions-Deck 2 Dry Store
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Violation:
One small fly was in the area.
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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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