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Item No.:
19
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Site:
Galley-Deck 12 - Terrace Cafe
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Violation:
During food preparation, there was an exposed and difficult to clean panel gasket on the ventilation hood above the hot cooking line. The exposed gasket had a sticky adhesive like residue. Food was actively being prepared at the time of inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
28
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Site:
Galley-Deck 14 - Toscana
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Violation:
Food debris was wedged between the open clean storage shelf and a dishwashing rack. Clean food equipment was not directly impacted by the food debris.
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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.
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Item No.:
34
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Site:
Galley-Deck 5 - Jacques
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Violation:
The handwashing station at the waiter station beverage service line did not have running water. The crew were able to determine that the water valve in the technical compartment had been turned off. Crew were unclear as to why the valve had been turned off.
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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:
Galley-Deck 14 - Culinary Center
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Violation:
A large accumulation of water pooled on the deck opposite the passenger entrance cooking stations adjacent to the windows. There was approximately 1 inch depth of water pooled on the deck. Additionally, water pooled on the deck underneath the utility sink. Crew were unaware where the water source originated from. The venue was not in operation at time of inspection.
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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.:
12
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Site:
Bar-Deck 14 - Horizon Bar
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Violation:
A food employee washed their hands in a bar utility sink and without soap. The venue was not in operation at time of inspection.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers. Ensure food employees wash their hands.
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Item No.:
33
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Site:
Galley-Deck 14 - Barista Bakery
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Violation:
Duct tape held a recessed deckhead light fixture in place over the food preparation line. Food was not impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
27
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Site:
Galley-Deck 14 - Toscana
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Violation:
Food debris was wedged between the open clean storage shelf and a dishwashing rack. Clean food equipment was not directly impacted by the 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.:
36
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Site:
Bar-Deck 12 - Waves Bar
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Violation:
A crew member cleaned the bar with no lighting. The lighting throughout the bar was less than 220 lux. The venue was not in operation at time of inspection.
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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.:
21
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Site:
Bar-Deck 12 - Waves Bar
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Violation:
The power cord for the counter-mounted coffee machine was resting on the countertop.
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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. Elevate cords above the nonfood contact surface.
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Item No.:
29
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Site:
Bar-Deck 12 - Waves Bar
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Violation:
The water temperature at the pantry handwashing station measured 124F. The water temperature was not adjustable by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 12 - Terrace Cafe
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Violation:
During food preparation, there was an exposed difficult to clean panel gasket on the ventilation hood above the hot cooking line. The exposed gasket had a sticky adhesive like residue. Food was actively being prepared at the time of inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
17
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Site:
Galley-Deck 12 - Terrace Cafe
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Violation:
The milk compartment door for the coffee machine did not have a time control label as per the Time Control Plan.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Deck 5 - Red Ginger
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Violation:
The undercounter blast chiller has been out of order for the past two weeks. Crew were awaiting delivery of the repair parts.
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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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
29
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Site:
Galley-Deck 5 - Jacques
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Violation:
The handwashing station at the waiter station beverage service line did not have running water. The crew were able to determine that the water valve in the technical compartment had been turned off. Crew were unclear as to why the valve had been turned off. The venue was not in operation at time of inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
39
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Site:
Food Service General-Deck 5 - Main Galley
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Violation:
One small fly was observed by the clean storage area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
21
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Site:
Buffet-Deck 12 - Aquamar
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Violation:
Sealant on one counter-mounted coffee machine leg was worn and exposed an opening greater than 0.8 mm.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed in one of the following ways: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of no more than 0.8 millimeters or 1/32 inch; (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Deck 12 - Barista Bakery
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Violation:
The chlorine test strip located on the serving line expired on 9/1/2025.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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