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Item No.:
38
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|
Site:
Bar-Deck 3 - Starboard Show Lounge Pantry
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|
Violation:
Fourteen soiled slushy blenders that had been taken out of service for disposal were stored on the countertops.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
15
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Site:
Other-Deck 3 - Starboard Show Lounge Locker FSD 3.027
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Violation:
A large plastic moveable ice bin with ice inside was stored in this area. None of the crew were able to tell the inspector why the ice bin was in this area. Additionally, a box of popcorn seasoning and two leaking bottles of popcorn butter were stored in a damaged cardboard box. This non-food storage locker had exposed deckhead pipes and wires.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents, so the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
33
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|
Site:
Other-Deck 3 - Starboard Show Lounge Locker FSD 3.027
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|
Violation:
A large plastic moveable ice bin with ice inside was stored in this area. None of the crew were able to tell the inspector why the ice bin was in this area. Additionally, a box of popcorn seasoning and two leaking bottles of popcorn butter were stored in a damaged cardboard box. This non-food storage locker had exposed deckhead pipes and wires.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
20
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|
Site:
Buffet-Deck 0 - Beverage Station
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|
Violation:
When the ice bin was opened by the technician, a loose piece of sealant fell onto the ice.
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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; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
27
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|
Site:
Galley-Deck 3 - Portside Warewash
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|
Violation:
Excessive steam escaped from a panel on the flight-type warewash machine due to high water temperature, causing excessive condensate to collect on the deckhead above. The condensate dripped from the deckhead and landed on top of the machine.
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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.:
19
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|
Site:
Galley-Deck 12 - Cucina del Capitano Show Galley
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|
Violation:
Three flies were at the front counter of the Deck 12 Cucina del Capitano Show Galley, one landed on a serving utensil.
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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.:
37
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|
Site:
Galley-Deck 3 - Portside Warewash
|
|
Violation:
Excessive steam escaped from a panel on the flight-type warewash machine due to high water temperature, causing excessive condensate to collect on the deckhead above.
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|
Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
28
|
|
Site:
Bar-Deck 3 - Starboard Show Lounge Pantry
|
|
Violation:
Four soiled slushy blenders that had been taken out of service and were being kept for spare parts were stored on the countertops.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
27
|
|
Site:
Bar-Deck 3 - Starboard Show Lounge Pantry
|
|
Violation:
Four soiled slushy blenders that had been taken out of service and were being kept for spare parts were stored on the countertops.
|
|
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.:
02
|
|
Site:
Medical-Medical - Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log did not have a 'notes' column as per the VSP 2025 Environmental Public Health Standards.
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|
Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located at https://www.cdc.gov/vessel-sanitation/php/communication-resources/index.html.
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Item No.:
11
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|
Site:
Medical-Medical - Acute Gastroenteritis (AGE) Crew Isolation
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|
Violation:
Since the last operational inspection conducted on 6/3/2025, 2 food employees and 1 youth center employee considered a food handler worked or dined in the crew mess after experiencing AGE symptoms. Below outlines the food handling employees.
- Youth center employee had symptom onset at 1730 and reported to the medical center at 1945 on 6/6/2025. The employee ate dinner at the crew mess while symptomatic.The employee did not work at time of symptoms.
- Waitress began experiencing symptoms at 1630 and reported to the medical center at 2230 on 8/6/2025. The employee reported to work while symptomatic. The food manager was informed and appropriate cleaning and sanitizing procedure of the impacted area was performed and documented.
- Waitress began experiencing symptoms 0600 and reported to the medical center at 0928 on 9/3/2025. The employee reported to work while symptomatic. The food manager was informed and appropriate cleaning and sanitizing procedure of the impacted area was performed and documented. During review of the employee's medical record, documentation of the 3-day assessment of the crew member for symptoms of AGE before joining the vessel was not documented in the electronic medical record. Medical staff were unable to produce the document.
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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; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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Item No.:
01
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|
Site:
Medical-Acute Gastroenteritis (AGE) 4-Hour Report
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|
Violation:
The vessel failed to submit a 4-hour report within the required time frame due to change in case number after submission of the initial report in the month of August. Medical staff stated they were confused that an updated 4-hour report was to be submitted no less than 4 hours before arrival to a U.S. port.
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|
Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. The 4-hour update report must be a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases. If there is an update to the AGE surveillance log after the 4-hour report is submitted, an additional 4-hour report must be submitted only if the vessel is still more than 4 hours from arrival in the U.S. port. If the vessel is less than 4 hours from arrival in the U.S. port, no additional 4-hour report is needed.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Lido Deck - Main Pool
|
|
Violation:
The inspector requested the pool attendant to demonstrate how to deploy the life ring flotation device for ease of use. The pool attendant had a difficult time untying the attached rope.
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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. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width.
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Item No.:
25
|
|
Site:
Bar-Deck 10 - Red Frog Bar
|
|
Violation:
The bartender used the same wiping cloth for wiping the ceiling fan and the front bar countertop.
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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.:
33
|
|
Site:
Pantry-Deck 10 - Red Frog Bar
|
|
Violation:
Pieces of candy had accumulated greater than a day's worth on the deck under the shelving unit. Corrections started immediately.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
23
|
|
Site:
Pantry-Deck 10 - Red Frog Bar
|
|
Violation:
A lemon wedge was in the previously scraped tray of glasses that was put inside the in-use hood-type warewashing machine.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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|
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Item No.:
22
|
|
Site:
Pantry-Deck 10 - Red Frog Bar
|
|
Violation:
The final rinse cycle of the in-use hood-type warewashing machine was not working properly. Corrections started immediately.
|
|
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
|
|
Site:
Bar-Deck 10 - Blue Iguana Tequila Bar
|
|
Violation:
The back bar countertop under the slushy machine was soiled with debris and dust. The area was previously cleaned and not in operation.
|
|
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.:
21
|
|
Site:
Bar-Deck 10 - Blue Iguana Tequila Bar
|
|
Violation:
The slushy machine had little clearance from the countertop and was not easily movable to clean underneath.
|
|
Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table; (2) Elevated on legs.
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|
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Item No.:
33
|
|
Site:
Buffet-Deck 10 - Coffee Station by Blue Iguana Cantina
|
|
Violation:
The deck drain under the water/ice dispenser was soiled with brown deposits.
|
|
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
|
|
Site:
Bar-Deck 10 - Red Frog Bar
|
|
Violation:
The faucet of the utility sink was continuously leaking. Corrections started immediately.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Blue Iguana Cantina
|
|
Violation:
The deckhead-mounted smoke detector inside the walk-in refrigerator was soiled with dark residues that appeared to be mold.
|
|
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.:
25
|
|
Site:
Buffet-Deck 10 - Forward/Starboard Lido Beverage Station
|
|
Violation:
A crew member used a wiping cloth to dry spills on the coffee and water station countertop. He repeatedly wrung the wiping cloth inside the undercounter deck drain, exposing the cloth to contamination before cleaning the counter again.
|
|
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.:
19
|
|
Site:
Buffet-Deck 10 - Forward/Starboard Lido Soft Ice Cream Station
|
|
Violation:
The chocolate ice cream hopper had swirled ice cream that appeared to have been dispensed and added back to the mix. The crew had no explanation for this observation.
|
|
Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
33
|
|
Site:
Galley-Deck 10 - Guy's Burger
|
|
Violation:
The light fixture above the handwashing station had water inside. Corrections started immediately.
|
|
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.:
22
|
|
Site:
Pantry-Deck 10 - Tides Bar
|
|
Violation:
The final rinse cycle of the in-use hood-type warewashing machine was not working properly. Corrections started immediately.
|
|
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.:
25
|
|
Site:
Galley-Deck 10 - Pizzeria
|
|
Violation:
Three wet and soiled wiping cloths were on the countertop.
|
|
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.:
29
|
|
Site:
Galley-Deck 10 - Pizzeria Show Preparation Counter
|
|
Violation:
The handwashing station was blocked by a cart. Corrected immediately.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
|
|
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Item No.:
37
|
|
Site:
Galley-Deck 10 - Pizzeria
|
|
Violation:
The ventilation in this area was not sufficient to extract the heat generated by the ovens. As a result, the area was extremely hot and both crew members were sweating while preparing and handling food. Corrections started immediately.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them. Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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|
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Item No.:
12
|
|
Site:
Galley-Deck 10 - Pizzeria
|
|
Violation:
The ventilation in this area was not sufficient to extract the heat generated by the ovens. As a result, the area was extremely hot and both crew members were sweating while preparing and handling food. Corrections started immediately.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 10 - Potwash
|
|
Violation:
The potwashing machine was out of order since November 23rd. Additionally, the temperature gauge of the 3-compartment sink sanitizing compartment of the 3-compartment sink measured 160F, while the inspector?s tip-sensitive thermometer measured the water at 172F. Corrective actions started immediately.
|
|
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.:
20
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
On the soiled storage shelving, at least 15 trays and bowls used for presenting food in the buffet line were heavily chipped.
|
|
Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
A croquette tray on time control was inside the blast chiller along with other food that was not on time control. The blast chiller was not a time control unit per the time control plan. This was corrected.
|
|
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.:
22
|
|
Site:
Galley-Deck 10 - Warewashing Area
|
|
Violation:
Two side final rinse nozzles of the in-use rack-type warewashing machine were not spraying effectively. Corrections started immediately.
|
|
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.:
36
|
|
Site:
Galley-Deck 10 - Deli
|
|
Violation:
The light intensity behind and around the left-most counter-mounted oven was 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.:
34
|
|
Site:
Pantry-Deck 5 - Spotlight Bar
|
|
Violation:
Both bucket filling faucets were continuously leaking. Corrections started immediately.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 - Night Club
|
|
Violation:
Broken glass was on the deck under the backbar counter. The bar was previously cleaned and not in operation. Additionally, water was leaking from the deckhead onto the deck and the front counter. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 - Night Club
|
|
Violation:
Water was leaking from the deckhead on the front counter. Corrections started immediately.
|
|
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.:
33
|
|
Site:
Bar-Deck 5 - Steakhouse
|
|
Violation:
Jam was spilled on the deck of the food employee area. The bar was previously cleaned and not in operation. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 5 - Empanada Bar
|
|
Violation:
A tray with 50+ stainless steel ramekins were on the front counter. The ramekins were stacked wet. Corrections started immediately.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Flies were observed in several food areas, including:
- Three flies were at the front counter of the Deck 12 Cucina del Capitano Show Galley, one landing on top of mushrooms. Food was on display and unprotected. Food was discarded.
- One fly at the Deck 10 Taste of Nations over exposed food
- One fly at the Deck 10 Family Express over exposed food
- One fly at the Deck 10 Extension Galley over exposed food
- One fly at the Deck 10 Lido Forward beer machine
- One fly at the Deck 10 Seafood Shack was on a food employee forehead and uniform
- One fly at the Deck 5 Night Club Bar
- Two flies at the Alchemy Bar Pantry
- One fly at the Magic Bar
- One fly at the main galley portside forward entrance
- One fly at the main galley appetizer area
- One fly at the Casino bar annex
- Five flies at the main Casino bar
- One fly at the Deck 11 Housekeeping Pantry on the dirty side storage rack
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
19
|
|
Site:
Food Service General-Protecting Food from Flies
|
|
Violation:
- Three flies were at the front counter of the Deck 12 Cucina del Capitano Show Galley, one landing on top of mushrooms. Food was on display and unprotected. Food was discarded.
- One fly at the Deck 10 Taste of Nations over exposed food
- One fly at the Deck 10 Family Express over exposed food
- One fly at the Deck 10 Extension Galley over exposed food
|
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
28
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Site:
Galley-Deck 12 - Cucina del Capitano Show Galley
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Violation:
Three flies were at the front counter of the Deck 12 Cucina del Capitano Show Galley, one landed on a serving utensil.
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Recommendation:
Ensure tableware that is preset longer than 4 hours before the beginning of service is protected from contamination by being wrapped, covered, or inverted. When tableware is preset, ensure exposed unused settings are either removed at the time a consumer is seated, or washed, rinsed, and sanitized before further use if the settings are not removed when a consumer is seated.
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Item No.:
24
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Site:
Bar-Deck 3 - Magic Bar
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Violation:
The chlorine sanitizing solution in both buckets measured above 200 ppm.
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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.:
30
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Site:
Bar-Deck 3 - Magic Bar Pantry
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Violation:
Coffee grounds were on top of the soap dispenser and on the sink near the faucet.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
28
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Site:
Bar-Deck 3 - Starboard Show Lounge Pantry
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Violation:
Fourteen soiled slushy blenders that had been taken out of service for disposal were stored on the countertops.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
26
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Site:
Bar-Deck 3 - Starboard Show Lounge Pantry
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Violation:
Fourteen slushy blenders stored on the countertops were soiled on the nonfood-contact surfaces.
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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.:
19
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Site:
Other-Deck 3 - Starboard Show Lounge Locker FSD 3.027
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Violation:
A large plastic moveable ice bin with ice inside was stored in this area. None of the crew were able to tell the inspector why the ice bin was in this area. Additionally, a box of popcorn seasoning and two leaking bottles of popcorn butter were stored in a damaged cardboard box. This non-food storage locker had exposed deckhead pipes and wires.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
19
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Site:
Other-Deck 3 - Portside Show Lounge Locker
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Violation:
An open bottle of drinking water was stored in this unfinished locker room.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
22
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Site:
Galley-Deck 0 - Warewash
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Violation:
At the time of the inspection, technicians were replacing a leaking pipe of the flight-type glass wash machine. Crew stated the machine had been out of service since the morning of the inspection. When the inspector revisited the area, the machine was back in service.
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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.:
33
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Site:
Buffet-Deck 0 - Working Side
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Violation:
Liquid leaked from the deckhead and bulkhead juncture above the handwashing station and pooled on the deck. Crew stated that it was water left over from a pipe that had been replaced earlier in the day.
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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.:
26
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Site:
Buffet-Deck 0 - Beverage Station
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Violation:
A black substance was on the inside of the self-service ice dispenser. The inspector was able to remove the substance with an alcohol swab.
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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.:
19
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Site:
Buffet-Deck 0 - Beverage Station
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Violation:
When the ice bin was opened by the technician, a loose piece of sealant fell onto the ice.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
33
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Site:
Provisions-Deck 0 - Food Elevator G
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Violation:
The bulkhead panel had a large gap where it was detached from the bulkhead.
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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:
Provisions-Deck 0 - Food Elevator G
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Violation:
The elevator tracks were heavily soiled with old food residue.
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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.:
19
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Site:
Provisions-Deck 0 - Corridor
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Violation:
A large pallet of distilled water was stored in a non-food area of the corridor under exposed pipes.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
34
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Site:
Provisions-Deck 0 - Corridor
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Violation:
Water gushed from an open pipe attached to the deck. Crew stated that the new pipe was installed incorrectly, and gushed water when the water pressure was high. Although most of the water was directed to drains, some splashed and pooled on the deck. Crew stated the drainage area was used for ice carving.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Provisions-Deck 0 - Corridor
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Violation:
Water gushed from an open pipe attached to the deck. Although most of the water was directed to drains, some splashed and pooled on the deck.
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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.:
08
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Site:
Provisions-Deck 0 - Cooked Food Preparation
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Violation:
The backflow prevention device for the biodigester continuously leaked causing water to pool on the deck.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Provisions-Deck 0 - Cooked Food Preparation
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Violation:
Water pooled on the deck from the leaking biodigester backflow prevention device.
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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.:
30
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Site:
Provisions-Deck 0 - Cooked Food Preparation
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Violation:
There was no soap at the handwashing station near the entrance.
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Recommendation:
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.:
12
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Site:
Bar-Deck 3 - Magic Bar
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Violation:
The inspector observed a bartender handle two passenger lanyards and key cards, then scoop ice and make drinks, then deliver the drinks and lanyards/key cards, then move on to serving the next passenger without stopping to wash their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
22
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Site:
Galley-Deck 3 - Portside Warewash
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Violation:
Excessive steam escaped from a panel on the flight-type warewash machine due to high water temperature, causing excessive condensate to collect on the deckhead above.
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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.:
33
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Site:
Galley-Deck 3 - Portside Warewash
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Violation:
Excessive steam escaped from a panel on the flight-type warewash machine due to high water temperature, causing excessive condensate to collect on the deckhead above. The condensate dripped from the deckhead and landed on top of the machine.
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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.:
38
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Site:
Galley-Deck 3 - Portside Warewash
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Violation:
Two wet mops were stored directly inside two buckets in a way that prevented them from drying. The mops and buckets were stored in a corner near the food scrapping area.
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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. Ensure washing, rinsing, and sanitizing buckets or other containers stored with maintenance tools are inverted and nested.
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Item No.:
28
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Site:
Bar-Deck 4 - Casino Bar Annex
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Violation:
Seven shot glasses were not stored inverted on the bar countertop.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
22
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Site:
Bar-Deck 4 - Casino Bar Annex
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Violation:
Six glasses half-full of old beverages, two used ashtrays, and two used to-go cups were stored on the soiled side of the warewashing area. The bar had been closed for approximately 6-hours before the inspector entered the area.
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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.
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Item No.:
20
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Site:
Galley-Deck 3 - Bakery
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Violation:
The marble slab had a large crack (approximately 5 inches long).
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Starboard Warewash
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Violation:
The flight-type warewash machine was taken out of service since the day of the inspection due to an issue with the conveyor belt.
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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 3 - Starboard Potwash
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Violation:
When the inspector re-entered the area, almost every pot and pan coming out of the flight-type warewash machine was still soiled with old food residue.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
22
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Site:
Galley-Deck 3 - Starboard Potwash
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Violation:
Due to pots and pans not being properly scrapped, the flight-type warewash machine was heavily soiled with food residue. The machine was taken out of service to be cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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