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Item No.:
33
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Site:
Provisions-Deck 3 - Potato Room
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Violation:
Water dripped from the deckhead antenna box onto the deck below. No food was impacted and the source of the leak could not be identified.
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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.:
33
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Site:
Provisions-Deck 3 - Potato Room
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Violation:
A small amount of water dripped from the deckhead air vent on to the deck below. No food was impacted.
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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.:
33
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Site:
Provisions-Deck 3 - Vegetable Freezer
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Violation:
Frozen condensate was on the deckhead hatch. No food was impacted. This was cleaned 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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Item No.:
33
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Site:
Provisions-Deck 3 - Fish Freezer
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Violation:
Ice accumulated at the juncture of two deckhead panels in the middle of the room. A layer of ice accumulated on the box of frozen fish stored below.
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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 3 - Fish Freezer
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Violation:
A layer of ice accumulated on the box of frozen fish stored below ice buildup at the juncture of two deckhead panels in the middle of the walk-in.
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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. 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:
Preparation Room-Deck 3 - Fish
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Violation:
The deck grouting in this area was in disrepair.
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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. 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 5 - Soup Station
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Violation:
Water leaked from the back of soup kettle 3 onto the deck.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
33
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Site:
Galley-Deck 5 - Soup Station
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Violation:
Water leak from the back of steam kettle 3 and pooled on the deck.
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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.:
33
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Site:
Galley-Deck 5 - Pastry Freezer
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Violation:
A large amount of ice buildup was on the bulkhead next to the door. This was removed immediately and the area was cleaned.
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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.:
33
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Site:
Galley-Deck 5 - Pastry Freezer
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Violation:
A thick sheet of ice accumulated in the bottom of the deckhead light fixture closest to the door. This was immediately cleaned.
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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.:
33
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Site:
Galley-Deck 6 - O?Sheehan?s Neighborhood Bar & Grill
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Violation:
The deck grouting was in disrepair in the area.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 7 - Teppanyaki
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Violation:
Grease residue accumulated on the previously cleaned middle exhaust hood overhang.
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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.:
33
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Site:
Bar-Deck 15 - Waves Pool Bar
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Violation:
The tiles behind the left side frozen cocktail machine were bulging exposing an opening between the countertop and bulkhead. Additionally, the grout around the tiles was damaged and recessed. The inspector was able to wedge a finger between the bulging tiles the bulkhead, and the inspector's finger became soiled with an orange liquid residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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Site:
Bar-Deck 15 - Waves Pool Bar
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Violation:
The pia colada machine cords were 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.
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Item No.:
26
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Site:
Bar-Deck 15 - Waves Pool Bar
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Violation:
The soda dispensing gun at the bar counter had accumulated food debris around the fastener in the food-splash zone of the nozzle.
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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.:
21
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Site:
Buffet-Deck 15 - Garden Cafe - Outdoor Port Side
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Violation:
The sealant around the induction hot plate on the serving line was in disrepair, creating a difficult-to-clean surface. The venue was not in operation.
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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. 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.
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Item No.:
21
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Site:
Buffet-Deck 15 - Garden Cafe - Main Buffet Line - Port Side
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Violation:
The sealant against the bulkhead and countertop on the serving line was damaged in areas creating a difficult-to-clean surface.
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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. 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were present in the following areas:
Deck 16 - The Haven - One fly was around the bar counter area.
Deck 15 - Garden Cafe Terrace Side - One fly was on an inverted clean plate on the serving line.
Deck 14 - La Cucina - One fly was around the back counter of the serving line.
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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.:
28
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Site:
Buffet-Deck 15 - Garden Cafe - Terrace Side
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Violation:
One fly landed on an inverted clean plate on the serving line.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
21
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Site:
Buffet-Deck 15 - Garden Cafe Main Line Port Side
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Violation:
The technical compartment beneath the pizza hot plate had sponge-like adhesive tape around the drain that was deteriorating and heavily soiled. The adhesive was peeling away, allowing water and food debris to accumulate underneath.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 15 - Garden Cafe
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Violation:
Seven food platters were heavily damaged along the edges, creating difficult-to-clean surface. The crew immediately discarded the equipment.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Galley-Deck 16 - The Haven
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Violation:
The ice machine's potable water supply line was leaking and pooling on the deck.
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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 16 - The Haven
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Violation:
The ice machine's potable water line supply was leaking.
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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 15 - Spice H2O Grill
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Violation:
The bulkhead sealant around the hood-type dishwashing machine was damaged in many areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
40
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Site:
Galley-Deck 15 - Spice H2O Grill
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Violation:
One dead fly was on the crew service line cold well #1.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Buffet-Deck 14 - La Cucina
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Violation:
A dead fly was on the crew serving line cold well #1. The food venue was not in operation at time of inspection.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
36
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Site:
Bar-Deck 11 - Studio Lounge
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Violation:
The light intensity was less than 220 lux at the back counter lower shelf where open bottles of alcohol are stored.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food employee visited the crew mess after experiencing an onset of AGE symptoms on 19 November 2025 at 0500. The crew member reported to medical at 1052. The crew member was retrained and received disciplinary action.
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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.
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Item No.:
08
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Site:
Potable Water-Evaporators #1 and #2
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Violation:
The air gaps on the backflow prevention devices for the overboard discharge lines were modified and were insufficient. This was corrected before the end of the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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