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Item No.:
06
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Site:
Potable Water-Legionella (Potable/Nonpotable) Testing Procedures
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Violation:
Staff stated that the corporate office is in the process of establishing a shore side lab contract to test and verify Legionella samples in accordance to the new guidelines designated in the 2025 VSP Guidelines.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Flotation Devices
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Violation:
The ropes attached to multiple flotation devices were difficult to unravel making this device unable to be used as designed.
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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 (3.3 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:
Galley-Deck 7 - Teppanyaki
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Violation:
A crew member cooking hamburgers stated temperature checks were done to ensure the cooking temperatures reached 155F; however, a thermometer was not available at the grill.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking TCS/PHF, being particularly careful in cooking food known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
16
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Site:
Bar-Deck 6 Meraviglia Lounge
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Violation:
According to the time control plan, the pink dot affixed to the milk in the time control basin indicated the product was on time control from 1530-1930; however, the product was on time control at noon. The time control plan did not cover service at noon on turnaround day. The time control plan was updated.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Buffet-Deck 4 - Mess #2
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Violation:
The internal temperature of 4 bags of liquid ice cream mix stored inside the temperature-controlled reach-in refrigerator near the handwash sink was measured between 47-53F. The bags were stored on the bottom shelf inside a plastic container with a lid. Other products in the unit were measured below 41F. Staff reported this product was previously frozen and thawed prior to moving to this location the day prior.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
17
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Site:
Bar-Deck 6 - Meraviglia Lounge
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Violation:
According to the time control plan, the pink dot affixed to the milk in the time control basin indicated the product was on time control from 1530-1930; however, the product was on time control at noon. The time control plan did not cover service at noon on the turnaround day. The time control plan was updated.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Deck 15 - Marketplace Grill
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Violation:
The hand-contact portion of a set of tongs rested on top of bacon, and another on apples out for passenger self-service. Several crew members were in the area.
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Recommendation:
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; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) 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.:
19
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Site:
Buffet-Deck 15 - Marketplace Portside / Aft Juice Station
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Violation:
A small piece of dark debris was on ice inside the counter-recessed ice bin.
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Recommendation:
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 3 - Ice Cream Freezer
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Violation:
Heavy accumulation of ice build-up coated the outside surface of three containers of ice cream. The product was not impacted.
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Recommendation:
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:
Galley-Deck 5 - Garde Manager - Pasta Maker
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Violation:
A can of open vegetable oil was stored in a lower technical space below the pasta maker and not inside an appropriate food storage area. The surface of the can was soiled with oil that had collected dust and debris.
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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.:
21
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Site:
Galley-Deck 5 - Garde Manager - Buffalo Chopper
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Violation:
A heavy amount of clear silicone was on the gray electrical technical compartment of the buffalo chopper. The silicone was not smooth nor easily cleanable.
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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 5 - Starboard Hot Galley
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Violation:
Two undercounter refrigerator doors were not properly aligned preventing the door from properly closing. Additionally, door gaskets to two other refrigerators were not aligned and prevented a proper seal.
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Recommendation:
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:
Pantry-Deck 5, 8, 9 - Housekeeping
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Violation:
Plastic containers used for soiled dish holding were in disrepair with holes and cracks. Additionally, many of these containers were recently cleaned and sanitized, but were excessively stained and discolored from old food debris. The containers were removed.
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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. 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.
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Item No.:
21
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Site:
Galley-Deck 7 - Sushi / Teppanyaki
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Violation:
A missing screw on the grill's grease chute profile created a difficult-to-clean surface in the grease chute housing.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 7 - Sushi / Teppanyaki
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Violation:
The positioning of hotel pan lids in the overloaded flight-type potwash machine prevented the wash and final rinse sprays from effectively cleaning all surfaces.
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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 4 - Dishwash
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Violation:
Several teeth sections of the warewashing machines flight-type conveyor track were missing.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 7 - Butcher's Cut
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Violation:
The hood-type potwash final sanitizing rinse temperature did not consistently reach 160F or above at the plate surface. Measured temperatures ranged from 155-161F. Additionally, food debris blocked four final rinse nozzles.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. 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 18 - Yacht Club
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Violation:
The positioning of overlapping plates in the overloaded flight-type potwash prevented the wash and final rinse sprays from effectively cleaning all surfaces.
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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 18 - Yacht Club
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Violation:
The water temperature in the in-use front-loading warewash machine reached a maximum temperature of 126F during two wash cycles and 154F maximum during two final rinse cycles.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Room Service-Deck 12 - Bell Box
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Violation:
A misaligned component of the rack-type conveyor warewash prevented racks from appropriately moving through the machine. The machine was closed and fixed.
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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.
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Item No.:
22
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Site:
Galley-Deck 15 - Marketplace Dishwash
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Violation:
More than 8 conveyor crossbars in the starboard flight-type machine were broken. A work order had already been placed.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 - Ocean Cay
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Violation:
The front-loading warewash machine was out-of-service since 23 August due to a malfunctioning drain pump.
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Recommendation:
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The hood-type potwash machine was out-of-order. The work order indicated the unit has been out-of-order since 2 August 2025.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Garde Manager
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Violation:
The undercounter dishwash machine was out-of-order. The work order indicated the unit has been out- of-order since 18 August 2025.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Aft Dishwash
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Violation:
The upper final rinse spray nozzles of the right-most flight-type conveyor machine were not producing a fan-like spray pattern. This was corrected. Additionally, the teeth of the conveyor track had several sections missing.
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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.:
22
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Site:
Galley-Deck 5 - Pastry
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Violation:
The undercounter dishwash machine was out-of-order. Staff reported there was a work order, but it was not observed.
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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;
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Item No.:
23
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Site:
Galley-Deck 18 - Yacht Club
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Violation:
The water temperature in the in-use front-loading warewash machine reached a maximum temperature of 126F during two wash cycles and 154F maximum during two final rinse cycles.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
23
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Site:
Galley-Deck 7 - Sushi / Teppanyaki
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Violation:
Food debris remained on the nonfood-contact surfaces of hotel lids after at least two wash cycles completed.
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Recommendation:
If necessary for effective cleaning, ensure equipment and utensils are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
24
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Site:
Galley-Deck 18 - Yacht Club
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Violation:
The water temperature in the in-use front-loading warewash machine reached 154F maximum during two final rinse cycles.
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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) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 5 - Potwash
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Violation:
The temperature of the chemical sanitizing 3-compartment sink water was measured at 73F.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
25
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Site:
Galley-Deck 5 - Starboard Entrance - Dishwash
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Violation:
Three soiled and wet blue wiping cloths were stored inside compartments of a soiled glasswash rack stored on the soiled drop-off counter.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal food are kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Pantry-Deck 8 - Housekeeping
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Violation:
The ice machine in this pantry was soiled with a small amount of black debris on the water arm.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Garde Manager - Buffalo Chopper
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Violation:
Dried food debris was on the underside of the lid of a previously cleaned and sanitized buffalo chopper.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Starboard Juice Station
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Violation:
Old juice residue accumulated on the underside nozzle dispensing surface of the left counter-mounted juice machine. Corrections began immediately.
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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 5 - Pastry
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Violation:
Brown debris was inside the water hook for filling the dough mixers.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Garde Manager - Pasta Maker
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Violation:
Dried food debris was inside the ingredient hopper of the previously cleaned and sanitized pasta maker. Staff reported they had not used the machine in some time.
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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:
Buffet-Deck 15 - Marketplace Beverage Stations
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Violation:
Black debris soiled the ice dispenser flap on the counter-recessed ice machines and the inside of ice bins at the top and side bin junctures. Beverage stations with the noted debris include the starboard midship, starboard aft, and portside aft juice stations.
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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:
Preparation Room-Deck 3 - Fish Room
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Violation:
More than a day's accumulation of dried fish debris was on the tracks and blade guides of the previously cleaned and sanitized ban saw. Additionally, food soil was on the inside surface of the gray band saw cover.
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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:
Preparation Room-Deck 3 - Fish Room
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Violation:
More than a day's accumulation of dried fish debris of was on the tracks and blade guides of the previously cleaned and sanitized ban saw. Additionally, food soil was on the inside surface of the gray band saw cover.
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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 7 - Sushi / Teppanyaki
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Violation:
Excessive grease soiled the oil collection lid under the deep fat fryer.
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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:
Pantry-Deck 5, 8, 9 - Housekeeping
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Violation:
Plastic containers used for soiled dish holding were in disrepair with holes and cracks. Additionally, many of these containers were recently cleaned and sanitized, but were excessively stained and discolored from old food debris. The containers were removed.
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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 5 - Garde Manager - Buffalo Chopper
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Violation:
Old and dried food debris was on the surface of the technical compartment near the buttons of the buffalo chopper.
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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.:
29
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Site:
Galley-Deck 5 - Starboard Entrance
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Violation:
The water temperature of two of the three handwashing sinks at the soiled drop station were measured at 128F and could not be adjusted. This was corrected.
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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.:
29
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Site:
Bar-Deck 6 - Edge
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Violation:
The water temperature at the handwashing station reached 125F.
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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:
Bar-Deck 16 - Top Sail Lounge
|
|
Violation:
The handwashing sink soap was far less viscous than other soap supplied in food areas prohibiting proper hand cleaning. The soap dispenser pump was loose and emitted black debris.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Dining Room-Deck 7 - Butcher's Cut
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Violation:
The deck below wine refrigerators between the show galley and dining room lacked coving. The refrigerators stored previously opened wine bottles.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/back splash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
|
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Site:
Galley-Deck 4
|
|
Violation:
Condensate collected on the deckhead between the left and center combination ovens. No dripping condensate was observed.
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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 15 Marketplace Starboard Aft Juice Station
|
|
Violation:
Water leaked from the potable water line under the juice machines and collected on the bottom of the cabinet below.
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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 - Galley Decks
|
|
Violation:
Deck tile grout was in poor repair, missing, or recessed in multiple areas of this galley.
|
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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 4
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Violation:
Deck grouting was missing or recessed around the perimeter of steel equipment platforms.
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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:
Buffet-Deck 15 - Marketplace Starboard Aft Juice Station
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Violation:
Water leaked from the potable water line under the juice machines and collected on the bottom of the cabinet below.
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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:
Buffet-Deck 4 - Mess #2
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Violation:
The light intensity at the handwash sink nearest the reach-in refrigerator was less than 220 lux. Additionally, light intensity at the silverware and plate storage (nearest galley) for crew self-service did not reach 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.:
36
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Site:
Galley-Deck 5 - Pastry
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Violation:
Light intensity behind and to the right of the blast chiller was less than 110 lux. Additionally, the lighting behind the robot coupe was also less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 - Garde Manager - Buffalo Chopper
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Violation:
Light intensity behind the buffalo chopper was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 - Aft Dishwash
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Violation:
A deckhead light at the soiled entrance to the conveyor glasswash machine was not functioning, resulting in less than 220 lux at this area.
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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 5 - Aft Dishwash
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Violation:
Light intensity at the handwashing sink (18) could not reach 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.:
36
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Site:
Galley-Deck 5 - Starboard Juice Station
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Violation:
Light intensity at the juice dispensers did not reach 220 lux. Additionally, light intensity behind and around the juice machines and to the right and behind the adjacent ice machine could not be raised to 110 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. Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 - Sauce Station
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Violation:
The light intensity behind the sauce kettles and on the preparation table near the utility sink did not reach 110 and 220 lux of light respectively.
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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. Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 4 - Combination Ovens
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Violation:
Condensate collected on the deckhead between the left and center combination ovens. No dripping condensate was observed.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 5 - Pastry
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Violation:
One tiny fly was behind the gelato machine. Additionally, one fly was near the pastry mixer.
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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 - Housekeeping
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Violation:
One fly was in this 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 15 - Marketplace
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Violation:
Three live flies were on the bulkhead behind the portside ice machine.
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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 6 - Meraviglia Lounge
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Violation:
One fly was in the soda cabinet.
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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.:
40
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Site:
Bar-Deck 19 - Yacht Club Terrace
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Violation:
A dead fly lay was on the ice inside the time control basin.
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Recommendation:
When pests are observed during an inspection, ensure the log includes action taken and follow-up inspection results. Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests on the vessel. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
41
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Site:
Housekeeping-Public Vomiting/Public Diarrhea (PVI/PDI) Log
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Violation:
The housekeeping PVI log had three (PVI) incidences in prominent areas that did not have passenger names or room numbers noted for the medical staff follow up. The locations were entered into the log as; deck 15 main buffet entrance, deck 15 pizzeria, and deck 6 Edge bar. In all three cases, the area was open for passenger food service and crew members were present. The inspector discussed training for crew and staff concerning gathering this information to verify if any of these incidents were acute gastroenteritis related.
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Recommendation:
Ensure each vessel has a written outbreak prevention and response plan (OPRP) that details standard procedures and policies to specifically address AGE. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger required for action at each step. Ensure precautionary measures by housekeeping personnel are taken in consultation with the vessel?s medical staff to prevent the spread of AGE.
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Item No.:
41
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Site:
Housekeeping-Passenger Isolation Cabin Cleaning
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Violation:
Staff stated that (AGE) positive passengers cabins are only cleaned if the passenger agrees to the service.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The only toilet available in the 3-5 yr. area was greater than 12-inches high due to a broken sensor on the original child-size toilet. The vessel supplied a stool for these toilets. The crew reported that the sensor was on order.
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Recommendation:
If toilet rooms are in a child activity center, provide a child-size toilet(s) or toilet with child-sized seat and step stool and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 305 millimeters (12 inches) and a toilet seat opening no greater than 203 millimeters (8 inches).
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