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Item No.:
02
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Site:
Buffet-Public Vomiting and Diarrhea Incident (PVI/PDI) Log
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Violation:
Review of the PVI/PDI log for voyage #846 identified:
1. On 8 August 2025, a passenger with a PVI reported one episode of diarrhea and two episodes of vomiting; however, medical did not classify the passenger as an AGE-reportable case and the passenger was not isolated.
2. A passenger experienced vomiting episodes on 14 August at 2033 and 2355; however, medical only followed up after the first episode at 2215.
3. A passenger experienced vomiting episodes on 17 August at 0339 and 0658; however, medical only followed up after the first episode.
4. Three passengers reported PVIs on 17 August (0732, 0851, and 0908); however, no medical evaluation notes were documented.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (5) Documentation of follow-up actions for public vomit or diarrhea incidents, including determining whether identified individuals meet the definition of a reportable AGE case and assessing the need for isolation.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Recent testing did not include samples from the salon or pedicure devices. Although samples were collected in the spa, none were taken from these units.
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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.
The Legionella sampling plan must include a selection of the following locations: (7) Salon and pedicure devices.
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Item No.:
08
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Site:
Potable Water-Engine Room - Mineralizer
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Violation:
The backwash drain line was identified with blue/gray/blue water striping. This line was not directed to the potable water system.
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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). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Tank Top #228
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Violation:
Potable water lines upstream of the reduced pressure zone (RPZ) assemblies for filling the portside and starboard swimming pools were not striped as potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Deck 14 - Bowl Slide Recreational Water Facility (RWF) Equipment Room
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Violation:
A shutoff valve was installed downstream of a non-continuous pressure vacuum breaker on a water hose used for cleaning cartridge filters. At the time of inspection, the hose end was submerged in a cleaning tank containing chemicals.
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Recommendation:
Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) Hose-bib connections.
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Item No.:
08
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Site:
Potable Water-Deck 14 - Baby Splash Zone RWF Equipment Room
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Violation:
The air gap underneath the relief vent of one of the RPZs on the potable water line for compensation filling was less than twice the diameter of the pipe.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 15: Main Swimming Pool
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Violation:
Six samples were collected from three locations inside the main swimming pool and tested for pH by both the inspector and the crew technician. The inspector?s average pH measured 6.94, and the crew?s measured 6.79. In the RWF equipment room, the pH analyzer reading was 7.16, while the inspector measured 7.18 and crew measured 6.99. The swimming pool was subsequently closed. Since chlorine residuals were within the normal range, the technician added a chemical to increase pH.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Splashaway Bay - Turnover Rates
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Violation:
Multiple record-keeping documents incorrectly identified the required turnover rate for this facility as 1 hour. The required turnover rate for this interactive children?s pool is 0.5 hours. Actual turnover rates were calculated below 0.5 hours.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (3) children's pool: 0.5 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Baby Splash Zone
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Violation:
No physical signage was posted identifying baby swim diapers were available or instructing passengers to ask the pool attendant for them.
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Recommendation:
Ensure the RWF safety sign advises users where swim diapers are provided for the baby-only facility.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On 3 October 2025, a non-food worker experienced AGE symptoms at 0725 but did not report to the medical center until 1319. This individual worked from 1004 to 1258 that same day.
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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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On 3 October 2025, a food worker experienced symptoms of AGE at 1635. This individual worked from 1627 to 1641 on the same day; however, no food assessment was completed.
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Recommendation:
When food 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 48 hours.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
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Item No.:
16
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Site:
Buffet-Deck 15 - Solarium Starboard Line
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Violation:
The buffet placard for ?avocado toast? did not disclose that it contained cold-smoked salmon, and it did not reference the nearby consumer advisory noting the salmon was served undercooked. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Deck 17 - Coastal Kitchen
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Violation:
The internal temperature of hummus stored in a 3.75 pound plastic container inside reach in refrigeration unit # 6.172 14 measured 51F with a calibrated, tip sensitive thermometer. The ambient temperature inside the unit measured < 41F. Crew initiated corrective action.
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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.
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Item No.:
16
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Site:
Dining Room-Deck 8 - Giovanni's Table
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Violation:
The paper menu for the 'tagliatelle carbonara' made from creamy egg yolk linked the menu item to the consumer advisory, identifying this food was served raw or undercooked. Crew confirmed that pasteurized liquid eggs were used instead of raw, shell eggs. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Bar-Deck 8 - Park Caf Cocktail Station
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|
Violation:
The posted time control plan identified the 'counter ice well' was a time control unit, but this unit was not labeled. Crew identified the ice inside was not used for consumption, and the cover of this unit was closed when TCS foods were stored inside. Crew initiated corrective action.
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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): (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.
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Item No.:
18
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Site:
Galley-Deck 17 - Coastal Kitchen
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|
Violation:
One tray of raw ground-beef meatballs was stored above one tray of raw NY strip steaks and one tray of raw fish fillets in the reach-in refrigeration unit. Crew initiated corrective action.
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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.:
18
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Site:
Galley-Deck 15 - Solarium
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|
Violation:
Four metal trays of raw fish fillets were stored directly over four trays of raw fresh eggs used in the preparation of cooked-to-order fried eggs inside the reach-in refrigeration unit. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.
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Item No.:
19
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|
Site:
Preparation Room-Deck 2 - Poultry Thawing Room
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|
Violation:
Water dripped from a deckhead panel seam onto the tops of plastic food-storage containers. Crew initiated corrective action.
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Recommendation:
Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed. Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Bar-Deck 5 - Vitality Caf
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|
Violation:
The counter-mounted orange juice machine?s refuge bin was cracked at the top corner.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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|
Violation:
The portside dough-sheeter belt was frayed and in disrepair, creating difficult-to-clean surfaces. Crew initiated corrective action.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices. Maintain food-contact equipment in good repair and proper adjustment: (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:
Buffet-Deck 16 - Starboard Buffet Stations
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|
Violation:
The corners of the decorative panels on the exterior sides of the buffet stations were cracked and peeling, 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 17 - Coastal Kitchen Warewashing Area
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|
Violation:
The plastic bumpers on two food-transportation trolleys were worn and chipped, creating difficult-to-clean surfaces. Crew initiated corrective action.
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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. 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 8 - Giovanni's Table Service Area
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|
Violation:
The right compartment handle for the undercounter warming unit was broken. Crew initiated corrective action.
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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. 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 16 - Preparation Area
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|
Violation:
Excess steam escaped from the bottom right side of the right combination oven and condensed on adjacent nonfood contact surfaces. Liquid steadily dripped and pooled on the deck underneath.
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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.:
22
|
|
Site:
Galley-Deck 16 - Warewashing Area
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|
Violation:
The curtains at the dirty end of the conveyor type warewashing machine were short, curling, and in disrepair. Excess steam exited from the dirty end of the machine, condensed on the deckhead above, and dripped onto the deck. The ventilation system was operational.
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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
|
|
Site:
Bar-Deck 5 - Caf Promenade
|
|
Violation:
The hood-type dishwashing machine was identified as 'out of service.' Repairs were underway during the inspection.
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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.:
24
|
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Site:
Galley-Deck 17 - Coastal Kitchen
|
|
Violation:
The chlorine sanitizing solution inside the bucket measured less than 50 mg/L (PPM). Crew initiated corrective action.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
|
Site:
Galley-Deck 3 - Wine Station
|
|
Violation:
Greater than a day?s accumulation of old coffee residue collected on the dispenser of the previously cleaned and sanitized coffee machine. Crew initiated corrective action.
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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
|
|
Site:
Galley-Deck 8 - Park Caf
|
|
Violation:
The top internal food splash surfaces of the two counter-mounted ovens were soiled with greater than a day's accumulation of black residue. Crew initiated corrective action.
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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
|
|
Site:
Galley-Deck 3 - Starboard Beverage Station
|
|
Violation:
Greater than a day's accumulation of black debris accumulated in the food-splash zone of the right counter-mounted juice dispenser. Crew initiated corrective action.
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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
|
|
Site:
Galley-Deck 15 - Solarium Bar Service Area
|
|
Violation:
The two rubber mats underneath the metal containers of pressurized carbon dioxide were soiled with greater than a day's accumulation of brown liquid. Crew initiated corrective action.
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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
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The compartment beneath the coffee station?s reach-in refrigeration unit was soiled with greater than a day?s accumulation of old coffee beans and debris.
|
|
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
|
|
Site:
Buffet-Deck 15 - Solarium Aft Show Galley
|
|
Violation:
Access to the handwashing sink was blocked by a mobile trolley containing a sanitizing solution bucket. Crew initiated corrective action.
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|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
|
|
Site:
Galley-Deck 17 - Coastal Kitchen
|
|
Violation:
The grouting surrounding the deck drain in front of the utility sink was chipping and in disrepair, with debris accumulating in areas of recess.
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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, 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
|
|
Site:
Galley-Deck 16 - Warewashing Area
|
|
Violation:
Excess steam escaped the dirty end of the warewashing machine, condensed on the deckhead above, and dripped to the deck near the handwashing sink.
|
|
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
|
|
Site:
Galley-Deck 16 - Preparation Area
|
|
Violation:
Excess steam from the right combination oven condensed on the bottom of the machine and pooled on the deck underneath a steady drip.
|
|
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
|
|
Site:
Provisions-Deck 2 - Frozen Meat Storage
|
|
Violation:
Water or frozen liquid accumulated inside multiple deckhead-mounted light fixtures.
|
|
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
|
|
Site:
Preparation Room-Deck 2 - Poultry Thawing Room
|
|
Violation:
Water dripped from a deckhead panel seam onto the tops of plastic food-storage containers. The leak source could not be identified.
|
|
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
|
|
Site:
Provisions-Deck 2 - Frozen Fish Storage
|
|
Violation:
Frozen liquid collected inside two deckhead-mounted light fixtures, reaching the light bulbs. One fixture was located to the left of the entrance, and the second was in the back left corner.
|
|
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
|
|
Site:
Bar-Deck 2 - Java Caf
|
|
Violation:
An open gap was present in the deckhead panels above the front bar preparation area.
|
|
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
|
|
Site:
Bar-Deck 5 - Vitality Caf
|
|
Violation:
Brown and orange rust accumulated on the deckhead hatch above the cleaning material storage locker.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
|
|
Site:
Galley-Deck 4 - Bakery Walk-In Freezer
|
|
Violation:
Light intensity in the back right corner measured less than 110 lux.
|
|
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
|
|
Site:
Provisions-Deck 2 - Frozen Fish Storage
|
|
Violation:
The light intensity in the back corner of the walk-in freezer measured less than 110 lux.
|
|
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
|
|
Site:
Provisions-Deck 1 - Egg Walk-In Refrigerated Storage
|
|
Violation:
The light intensity to the right of the evaporative condenser unit measured 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:
Buffet-Deck 15 - Solarium Aft Line
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Violation:
The light intensity at the countertop clean plate storage station measured less than 220 lux. Crew initiated corrective action.
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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.:
38
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Site:
Buffet-Deck 16 - Portside Waiter Station, Forward
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Violation:
One damp and unattended mop was stored directly on the deck inside the waiter station. Crew initiated corrective action.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Flies were observed in the following food-service areas:
Deck 2 - Vegetable Preparation Room: One fly was near the combination ovens.
Deck 3 - Main Galley Pastry Area: One fly was in the dry storage area.
Deck 3 - Main Galley Starboard Beverage Station: One fly was near the right counter-mounted juice dispenser.
Deck 3 - Main Dining Room Starboard Waiter Station, Aft: One fly was at the waiter station.
Deck 4 - Main Galley Pantry: One fly flew around the last reach in refrigerator.
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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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