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Item No.:
21
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|
Site:
Buffet-Deck 11 - Windjammer
|
|
Violation:
The laminate coverings on the technical compartment and storage area doors were in disrepair throughout the plaza bar, waiter stations, and beverage stations.
|
|
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.:
33
|
|
Site:
Buffet-Deck 11 - Windjammer Starboard Forward Beverage Station
|
|
Violation:
An absorbent pad laid directly on the deck to the left of the station. Crew could not determine why the pad was there.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 11 - Windjammer Starboard Aft Beverage Station
|
|
Violation:
Water continuously dripped from a pipe in the technical compartment beneath the coffee machine, causing it to pool in the compartment.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 11 - Windjammer Bakery Island
|
|
Violation:
The crew handwashing station had no soap.
|
|
Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 11 - Windjammer Portside Hot Line
|
|
Violation:
The sanitizing solution concentration in the sanitizing bucket measured above 200 ppm.
|
|
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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling.
If another solution concentration or pH of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 11 - Windjammer Flight-type Warewash
|
|
Violation:
The flight-type warewash machine was out of service during the initial inspection and a technician was actively working on it. Crew stated a compartment door wasn't closing, which caused the machine to alarm. Approximately four hours later, the inspector re-visited the area and water was continuously dripping from three different areas of the machine. The machine was back in service.
|
|
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.:
33
|
|
Site:
Galley-Deck 11 - Windjammer Warewash
|
|
Violation:
Excessive condensate collected on the deckhead above the clean side of the glasswash machine. The extraction vent was working.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 - Windjammer Potwash
|
|
Violation:
Three severely warped and damaged cutting boards were found on the soiled side of the potwash area. The cutting boards were discarded.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced. Ensure surfaces such as cutting blocks and boards are discarded if they cannot be resurfaced and can no longer be effectively cleaned and sanitized.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 - Windjammer Preparation Counter
|
|
Violation:
Door seals on four of the six undercounter refrigerators were damaged, which caused the doors to not close. No food was stored in these refrigerators at the time of inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 - Windjammer Hot Area
|
|
Violation:
A bucket of sanitizing solution was excessively clouded with an oily substance.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 12 - Sky Bar Pantry
|
|
Violation:
Light intensity measured less than 220 lux around the clean storage racks.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 12 - Sky Bar Pantry
|
|
Violation:
The movable storage trolley's wheels were in disrepair, making them difficult to clean.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 12 - Johnny Rockets
|
|
Violation:
Water continuously leaked from the atmospheric vent on the ventilation hood cleaning system?s reduced pressure zone backflow device.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 - Johnny Rockets
|
|
Violation:
Water streamed from the top coils of reach-in freezer #4811.122.2102. No food was stored in the freezer at the time of inspection.
|
|
Recommendation:
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
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 - Crown and Kettle
|
|
Violation:
An empty bottle of vodka and cash were stored in the undercounter technical compartment. The bar had just opened at the time of inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Deck 5 - Star Lounge Bar
|
|
Violation:
Ten half gallon containers of non-UHT milk measured 43-44F. Additionally, the ambient thermometer for the refrigerator displayed 44F.
|
|
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, or 5C (41F) or less.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. at 7C (45F) or less.
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|
|
Item No.:
20
|
|
Site:
Pantry-Deck 5 - Star Lounge Bar
|
|
Violation:
Ten half gallon containers of non-UHT milk measured 43-44F. Additionally, the ambient thermometer for the refrigerator displayed 44F.
|
|
Recommendation:
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. Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Giovanni's Table
|
|
Violation:
Plastic handles on three steam kettle devices were heavily damaged.
|
|
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.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 4 - Portside Warewash
|
|
Violation:
Unknown pink and red liquids leaked profusely from a deckhead panel and pooled on the deck near the flight-type warewash machine. Crew could not determine the origin of the liquid or whether it was toxic.
|
|
Recommendation:
Ensure poisonous or toxic materials are applied in a manner that prevents: (1) A hazard to employees or other persons; (2) Contamination including toxic residues resulting from drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service articles and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
Flies were present in multiple food service areas throughout the ship, including:
- Deck 2 Main Galley near cold room: 1 fruit fly
- Deck 2 Main Galley near pizza oven: 1 fruit fly
- Deck 2 Main Galley by soiled side of flight-type dishwasher: 1 small fly
- Deck 2 Main Galley inside dry store: 1 small fly
- Deck 3 Main Galley Roast Station: 1 small fly
- Deck 11 Windjammer buffet plaza bar: 2 small flies
- Deck 11 Windjammer buffet bakery island: 1 small fly
- Deck 11 Windjammer buffet starboard island: 1 small fly
- Deck 11 Windjammer buffet portside island: 1 small fly
- Deck 11 Windjammer buffet portside hot line 1: 1 small fly
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Light intensity measured less than 220 lux around the microwave area to the left of the self-service beverage station.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Light intensity measured less than 220 lux at the handwash sink on the soiled side of the flight-type dishwasher.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Water continuously dripped and pooled on the deck under the soiled dish sorting table.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2 - Hot Galley
|
|
Violation:
Light intensity measured less than 110 lux to the right of the right tilting pan.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 2 - Chemical Locker 2833
|
|
Violation:
Water continuously dripped from the chemical dispenser?s backflow prevention device vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
Silicone peeled around the non-food contact side of the right potato peeler's exit chute.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
The food contact side of the top plastic covers of both potato peelers were cracked.
|
|
Recommendation:
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
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
One cutting board was excessively scored and flaking.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Deck 1 - Fruit Room
|
|
Violation:
Condensate dripped from multiple areas of the deckhead. No food was impacted. Staff stated the source was poorly insulated cold lines above the deckhead.
|
|
Recommendation:
Ensure refrigerant lines are adequately insulated to prevent the accumulation of condensate.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Fruit Room
|
|
Violation:
Condensate dripped from multiple areas of the deckhead and collected on the deck.
|
|
Recommendation:
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
Two crew members were observed grabbing bread rolls from a container on the buffet line with their hands after crew service had closed and serving utensils had been removed.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure self-service of scooped frozen dessert is out of shallow pans no deeper than 100 millimeters (4 inches) and no longer than 300 millimeters (12 inches). Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat food are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 2 - Crew Mess Beverage Station
|
|
Violation:
An open container of yogurt inside the temperature control reach-in refrigerator did not have a seven-day discard label.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The deck tracks of food elevators were soiled with more than a day's accumulation of old food soil and general debris in the following locations:
- Deck 2 Crew Galley
- Deck 11 Windjammer Lido Galley
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Hot Galley
|
|
Violation:
Deck grout was missing or recessed in several areas. Additionally, four difficult-to-clean deck penetrations were under the newly installed tilting pans.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
A large, uncovered plastic container of raw chicken on the preparation table was in direct contact with the sides of the adjacent metal clean storage rack. Previously cleaned and sanitized knives were stored uncovered on the clean storage rack at the same height as the raw chicken. Staff moved the container of chicken so it was not in direct contact with the storage shelving.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 0 - Dry Store #1
|
|
Violation:
Liquid dripped onto the top outer packaging of two bulk boxes of sushi vinegar.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 0 - Dry Store #2
|
|
Violation:
A bulk bag of salt had an approximate 3 inch slit in its top packaging, exposing the product.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 1 - Port and Starboard Aft Bunker Stations
|
|
Violation:
Distillate water lines directed to technical filling were striped blue/gray/blue without a 'technical water only' designation.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Lower Loop Distribution
|
|
Violation:
Newly installed post-halogenation plastic potable water piping was not striped blue or blue/green/blue every 5 meters at this distribution station.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Two potable water tanks painted in October 2025 did not fully cure according to manufacturer specifications. Specifically, tanks 1 Port and 1 Starboard were painted but only received a 48-hour cure period when the manufacturer instructions also require 6-8 hours of hard dry prior to the 48 hours of curing time.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. Maintain the following on the vessel for the tank coatings used: (1) Written documentation of approval from the certification organization (independent of the coating manufacturer); (2) Manufacturers? recommendations for application, drying, and curing; and (3) Written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 11 - Pool #1
|
|
Violation:
The metal antientrapment drain cover was not flush with the bottom surface of the pool, presenting entrapment hazards. Additionally, a large amount of granular sediment was on the bottom surface of the pool near the corners of the deep end.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces. For RWFs with gravity drainage and multiple drains (2 or more drains greater than 1 meter [3.3 feet] apart), provide either: (1) An alarm and a drain cover not compliant with ASME A112.19.8; (2) An ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 13 - Slides
|
|
Violation:
Granular sediment accumulated on the bottom of the runoff areas of both slides.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
An unknown liquid continuously dripped from the deckhead in several locations near the toaster and pooled on the deck. Crew could not determine the source of the water.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
Foam tape applied to the deckhead above the grill was in disrepair, making the area difficult to clean.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 - Bain Marie 4
|
|
Violation:
Water continuously dripped from the bain-marie plumbing onto the deck.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The exhaust hood ledges were soiled with more than a day's accumulation of dust in multiple locations including:
- Deck 5 soup station
- Deck 3 vegetable station
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
The base of a previously cleaned and sanitized champagne flute was soiled with food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Giovanni's Table
|
|
Violation:
Silicone was peeling and hanging from the bulkhead behind the handwash sink.
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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.:
21
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Site:
Galley-Deck 3 - Roast/Sauce Station
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Violation:
During active cooking, grease from one grill leaked down the sides and back of the grill onto the bulkheads and deck below.
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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.:
28
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Site:
Buffet-Deck 11 - Windjammer Beverage Stations
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Violation:
Multiple racks of previously cleaned and sanitized drinking cups and mugs were stacked together at the passenger self-service line without properly air drying and were dripping water. Additionally, six trays of wet cups were stored on a trolley in a position that prevented the cups from properly drying and were being transferred to the beverage stations.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.:
33
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Site:
Galley-Deck 11 - Windjammer Warewash
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Violation:
Water pooled on the deck below a trolley carrying trays of wet glasses, as well as below a leaking handwash sink drainpipe.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 11 - Windjammer Warewash
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Violation:
Water leaked from a handwash sink drainpipe and pooled on the deck in the waiter warewash drop off station.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
30
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Site:
Galley-Deck 11 - Windjammer Warewash
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Violation:
The handwash station near the Windjammer warewash area did not have a waste receptacle.
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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:
Buffet-Deck 11 - Windjammer Starboard Forward Beverage Station
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Violation:
The deck near the pillar was soiled with more than a day's accumulation of old food debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Buffet-Deck 11 - Windjammer Starboard Condiment Station
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Violation:
All three self-service condiment containers were soiled with more than a day's accumulation of food residue on their non-food surfaces.
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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.:
34
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Site:
Buffet-Deck 11 - Windjammer Bakery Island
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Violation:
Water continuously dripped from the handwashing station's faucet.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
27
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Site:
Buffet-Deck 11 - Windjammer Food Service Islands
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Violation:
The lower ledges of each undercabinet area on the crew working side were soiled with more than a day's accumulation of food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer Flight-type Warewash
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Violation:
Excessive numbers of soiled dishes, utensils, and cups surrounded the warewash area during lunch service. Because so many dishes were waiting to be washed, there were no clean plates or cups available for passenger self-service. Crew stated this was due to the warewash machine being out of service earlier in the morning and the breakfast dishwashing not being completed when lunch service started.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing. Reroute soiled dishes to a nearby warewashing machine when designated machines are not operational, to prevent build up of soiled dishes and to ensure clean tableware is provided during service periods.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer Potwash
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Violation:
The hood-type potwash machine had been out of service due to a water leak since the day before 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.:
27
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Site:
Galley-Deck 14 - Izumi
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Violation:
A damaged and wet black trash bag was covering parts of the pulper machine in the undercounter technical compartment.
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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.:
36
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Site:
Bar-Deck 12 - Sky Bar
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Violation:
Two deckhead light bulbs were out above the back bar countertop; consequently, the light intensity could not reach 220 lux during cleaning operations.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
27
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Site:
Bar-Deck 12 - Sky Bar
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Violation:
The ticket printer was soiled with more than a day's accumulation of food residue.
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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.:
30
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Site:
Galley-Deck 5 - Men's Toilet Room
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Violation:
The toilet room had an excessive urine smell and the toilets were in disrepair.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 - Portside Warewash
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Violation:
Unknown pink and red liquids leaked profusely from a deckhead panel and pooled on the deck near the flight-type warewash machine. Crew could not determine the origin of the liquid.
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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.:
33
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Site:
Food Service General-Bulkheads, Doors, and Door Hinges
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Violation:
Bulkheads, doors, and door hinges were damaged and in disrepair throughout food and beverage venues.
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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.:
37
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Site:
Provisions-Deck 0 - Dry Store #1
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Violation:
Liquid accumulated between two deckhead seams and dripped onto two boxes of food items stored below. Staff stated the liquid was condensate due to poorly insulated cold lines above.
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Recommendation:
Ensure refrigerant lines are adequately insulated to prevent the accumulation of condensate.
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Item No.:
27
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Site:
Buffet-Deck 11 - Windjammer Starboard Aft Beverage Station
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Violation:
Water continuously dripped from a pipe in the technical compartment beneath the coffee machine, causing it to pool in the compartment.
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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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