|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 12 La Cucina Italian Scullery
|
|
Violation:
More than 8 bowls and plates stored in the clean plate trolley were soiled with food debris. Crew sent the entire trolley of dishes back to the dishwash to be recleaned and sanitized.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 6 Summer Palace
|
|
Violation:
More than 5 plates stored in the plate warming trolley were soiled. Crew immediately sent the items to be recleaned and sanitized.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 12 Cagney's Show Galley
|
|
Violation:
The light intensity on the portside of the front counter did not reach 220 lux.
|
|
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.:
27
|
|
Site:
Galley-Deck 12 Garden Cafe
|
|
Violation:
The rack-type conveyor dishwasher clean landing was soiled with food debris. No dishes were impacted. Crew began cleaning the area immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 Garden Cafe
|
|
Violation:
The water dispenser tap was soiled with a small amount of black debris. Crew began cleaning the area immediately.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 12 Garden Cafe Potwash
|
|
Violation:
The front-loading potwash machine was out of service since 1 November 25. Crew expected delivery of parts the day of inspection.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 12 Garden Cafe Potwash
|
|
Violation:
Five flat bain-marie covers were wet and stored directly against each other in a manner that prevented them from air drying. Crew began corrective action immediately.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 12 Garden Cafe Potwash
|
|
Violation:
Two pizza peels were soiled with food debris on the handles. Three hotel pans were soiled on the nonfood contact area. Crew sent the items to be recleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Garden Cafe Potwash
|
|
Violation:
Five nonstick pans were pitted where the nonstick coating had chipped off.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 La Cucina Italian Scullery
|
|
Violation:
More than 8 bowls and plates stored in the clean plate trolley were soiled with food debris on the food-contact surfaces. Crew sent the entire trolley of dishes back to the dishwash to be recleaned and sanitized.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 12 La Cucina Italian Scullery
|
|
Violation:
More than 8 bowls and plates stored in the clean plate trolley were soiled with food debris on the non-food contact surfaces. Crew sent the entire trolley of dishes back to the dishwash to be recleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 12 Great Outdoor Beverage Station
|
|
Violation:
Small amounts of black debris soiled the food-contact surface of the counter-recessed ice bin.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 8 O'Sheehan's
|
|
Violation:
Users could not adjust the water temperature of the double tap handwashing sink below 127F. Crew explained this was due to the testing during the US Coast Guard drill and crew corrected the temperature before the end of the inspection.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 8 O'Sheehan's
|
|
Violation:
A small amount of black debris soiled the water filling station tap. Crew immediately began cleaning the unit.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 7 Asian
|
|
Violation:
Gaps surrounded the four deep fat fryer drain lines where the drain lines penetrated through the bottom of the units.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 7 Teppanyaki
|
|
Violation:
Lighting throughout the 4 tables did not reach 220 lux. Two lights were nonfunctional. Crew began corrective action immediately.
|
|
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.:
30
|
|
Site:
Galley-Deck 7 Sushi Show Galley
|
|
Violation:
The soap supplied in the counter-recessed handwashing station was watered down and significantly less viscous than all other soap in food areas. Crew replaced the soap supply immediately.
|
|
Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 Sushi Show Galley
|
|
Violation:
The light intensity did not reach a minimum of 220 lux throughout the countertops. Crew began corrective action.
|
|
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.:
22
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
The front-loading potwash was out of service since 24 November 2025 awaiting parts. Crew expected parts to arrive the day of inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Summer Palace Dishwash
|
|
Violation:
Potable water leaked under the flight-type conveyor dishwash machine and collected on the deck. Crew began corrective action 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Summer Palace Dishwash
|
|
Violation:
Potable water leaked under the flight-type conveyor dishwash machine and collected on the deck. Crew began corrective action 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.:
26
|
|
Site:
Galley-Deck 6 Summer Palace
|
|
Violation:
More than 5 plates stored in the plate warming trolley were soiled on the food-contact surfaces. Crew immediately sent the items to be recleaned and sanitized.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Summer Palace
|
|
Violation:
Excessive grease accumulated on the sprinkler above flat top grill.
|
|
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 5 Hot Galley
|
|
Violation:
The deck tiles and grouting were in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The front-loading potwash machine was not equipped with an affixed data plate. Crew immediately began corrective action.
|
|
Recommendation:
Ensure a warewashing machine is provided with a readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) Wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) Pressure required for the freshwater sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) Conveyor speed in meters or feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Scullery
|
|
Violation:
Excessive condensate collected on the deckhead above the clean end of the right rack-type conveyor dishwash and an adjacent air vent. No clean items were impacted. Crew began corrective action immediately.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Scullery
|
|
Violation:
The left rack-type conveyor dishwash machine was not in use due a final sanitizing rinse temperature that was identified the day of the inspection.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Preparation Room-Refrigerator
|
|
Violation:
A hotel pan containing chili quesadillas was not properly marked with a 7-day discard label. The ground beef was cooked and cooled on 2 December. The quesadillas were prepared with the tortilla, cheese, and cooked beef on 4 December. The date label stated the date of preparation was 4 December with a discard date of 10 December.
|
|
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:
Preparation Room-Pastry
|
|
Violation:
The deck tile grouting near the stacked oven was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
More than 20 potentially hazardous food (PHF) / time or temperature control for safety (TCS) foods on time control were out for service past the discard time affixed to the items (however, the items were not believed to have been out for more than 4 hours). Foods included cut greens, cut tomatoes, various desserts, deli meats, small prepared sandwiches, cut melon, and more. At 1400, cut tomatoes were replenished in a bowl with a 1400 sticker. Other PHF/TCS items continued to be replenished similarly. By 1404 the inspector was notified that crew were moving to the second batch. By 1407, several PHF/TCS items were still out for service with a 1400 discard time. By 1411, cut watermelon and honeydew melon pans were still stored in time control undercounter refrigerators with 1400 discard time stickers. Bowls of cut cantaloupe melon and watermelon out for service did not have any discard time. The area was open for greater than 4 hours. Crew explained that they started preparation and subsequently opened the buffet 1 hour later than usual due to the U.S. Coast Guard drill; however, the time control plan and discard time stickers did not reflect this.
|
|
Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
More than 20 potentially hazardous food (PHF) / time or temperature control for safety (TCS) foods on time control were out for service past the discard time affixed to the items (however, the items were not believed to have been out for more than 4 hours). Foods included cut greens, cut tomatoes, various desserts, deli meats, small prepared sandwiches, cut melon, and more. At 1400, cut tomatoes were replenished in a bowl with a 1400 sticker. Other PHF/TCS items continued to be replenished similarly. By 1404 the inspector was notified that crew were moving to the second batch. By 1407, several PHF/TCS items were still out for service with a 1400 discard time. By 1411, cut watermelon and honeydew melon pans were still stored in time control undercounter refrigerators with 1400 discard time stickers. Bowls of cut cantaloupe melon and watermelon out for service did not have any discard time. The area was open for greater than 4 hours. Crew explained that they started preparation and subsequently opened the buffet 1 hour later than usual due to the U.S. Coast Guard drill, therefore the day's operation was shifted by 1 hour; however, the time control plan and discard time stickers did not reflect this.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-9 - Housekeeping Pantry
|
|
Violation:
Water pooled on the deck in front of the undercounter glasswashing machine. The deck was cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The cross-connection control log stated four testable devices were last tested on August 5, 2024 (not within the last year.) Individual testing records showed the devices were tested on August 5, 2025.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing (for example, reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 12- Topsider
|
|
Violation:
A crew member rinsed two plastic drink bottles in the handwashing sink located near the entrance to the pantry.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Flies were found in the following food areas:
1) Deck 12 Topsider Bar: One house fly was near the back bar counter.
2) Deck 5 Crew Galley: One fly was in the hot galley.
3) Garden Cafe Soup Stations: One fly was in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|