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Item No.:
21
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|
Site:
Buffet-Deck 4 - Crew Mess Beverage Station 1
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|
Violation:
The mounting plates for the counter-mounted ice and water dispensing machine were not flush with the countertop, creating a difficult-to-clean seam.
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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.:
30
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|
Site:
Galley-Deck 4 - Warewash
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|
Violation:
The soap dispenser at the soiled drop-off was soiled with peanut butter residue.
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|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 4 - Warewash
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|
Violation:
Condensate collected on the deckhead above the flight-type warewash machine's soiled landing area.
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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.:
37
|
|
Site:
Galley-Deck 4 - Warewash
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|
Violation:
Condensate collected on the deckhead above the flight-type warewash machine's soiled landing area.
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|
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.
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|
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Item No.:
33
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|
Site:
Galley-Deck 4 - Warewash
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|
Violation:
The deck tile grout was in disrepair near the flight-type warewash machine's electrical panel.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
29
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|
Site:
Galley-Deck 4 - Handwashing Sink
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|
Violation:
The handwashing sink's water temperature measured greater than 120F on its coldest setting at the sink near the soup kettles.
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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.:
24
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|
Site:
Buffet-Deck 4 - Officer Mess
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|
Violation:
The bucket of chlorine sanitizing solution measured less than 50 ppm during active cleaning.
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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.:
34
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|
Site:
Preparation Room-Deck 4 - Chicken
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|
Violation:
The utility sink's faucet was in disrepair and water pooled on the countertop.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Deck 4 - Chicken
|
|
Violation:
The utility sink's faucet was in disrepair and water pooled on the countertop.
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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:
Preparation Room-Deck 4 - Chicken
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|
Violation:
The deck tile grout was in disrepair with sections missing around the center preparation counter.
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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:
Preparation Room-Deck 3
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|
Violation:
The bulkhead panel near the cleaning material locker was dented, creating a difficult-to-clean gap at the bottom of the panel.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 3 - Fish
|
|
Violation:
The door handle on the door between the fish thawing room and the freezer was missing a plug, creating a difficult-to-clean void space.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
30
|
|
Site:
Provisions-Deck 4 - Stairwell
|
|
Violation:
The crew toilet room was out of order.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
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|
|
Item No.:
39
|
|
Site:
Provisions-Deck 4 - Store Room
|
|
Violation:
One large fly was in the store room.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Portside Potwash
|
|
Violation:
The flight-type potwash machine's curtains were excessively curled at both the soiled end and between the wash and final sanitizing rinse compartments. The potwash machine was not in operation.
|
|
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.:
22
|
|
Site:
Galley-Deck 5 - Portside Warewash
|
|
Violation:
The rack-type glasswash machine was out of order due to temperature fluctuations the morning 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.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Portside Warewash
|
|
Violation:
The flight-type warewash machine's final rinse sanitizing spray did not produce a fan-like pattern.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Portside Warewash
|
|
Violation:
Soiled water pooled on the deck near the flight-type warewash machine's soiled end.
|
|
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 tile grout was in disrepair near the deep fat fryers and the roasting ovens.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 - Pantry
|
|
Violation:
The handwashing sink's water temperature measured 77F on its warmest setting at the sink near the upright refrigerators.
|
|
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.:
21
|
|
Site:
Galley-Deck 5 - Le Bistro
|
|
Violation:
The counter-mounted bulk coffee machine's back left mounting plate was not flush with the countertop, creating a difficult-to-clean seam.
|
|
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.:
17
|
|
Site:
Galley-Deck 6 - Shanghai's
|
|
Violation:
The time control label on the rice warmer was faded and not obvious. The label was replaced by the end of the inspection.
|
|
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.:
33
|
|
Site:
Dining Room-Deck 6 - Manhattan Restaurant
|
|
Violation:
The deck tile grout was in disrepair at the starboard aft waiter station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 15 - Great Outdoors Portside Show Galley
|
|
Violation:
Excess silicone peeled from the side of the ovens, making the surface difficult to clean.
|
|
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.:
21
|
|
Site:
Buffet-Deck 15 - Great Outdoors Portside Buffet Line
|
|
Violation:
Sealant was missing around several inset countertop cold wells, creating difficult-to-clean sharp corners.
|
|
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.:
33
|
|
Site:
Galley-Deck 15 - Garden Cafe Terrace Starboard Show Galley
|
|
Violation:
The bulkhead-mounted steel rail and panel for the show galley fire shutter doors separated from the supporting bulkhead, exposing damaged wood-like material. The wood particles crumbled and fell to the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 - Garden Cafe Portside Forward Grill
|
|
Violation:
The deckhead-bulkhead juncture above the deep fat fryer had a gap filled with excessively soiled and displaced sealant.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 15 - Garden Cafe Portside Forward Grill
|
|
Violation:
A faucet dripped continuously into a sink to the right of the pizza oven.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 - Garden Cafe Starboard Coffee Station
|
|
Violation:
There were difficult-to-clean seams between the counter-mounted coffee machine's legs and the countertop.
|
|
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.:
33
|
|
Site:
Galley-Deck 15 - Garden Cafe Starboard Pizza Station
|
|
Violation:
Multiple sections of deck grout were recessed or missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 - Garden Cafe Portside Terrace
|
|
Violation:
The passenger buffet's counter-to-deck coving was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 16 - Spice H2O Bar
|
|
Violation:
Multiple sections of deck grout were recessed.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Spice H2O Grill Show Galley
|
|
Violation:
The deckhead tile spacer in front of the grill was excessively rusted, and rust particles fell to the deck when touched.
|
|
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, and storage areas are corrosion resistant. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 14 - La Cucina
|
|
Violation:
The counter-mounted coffee machine's right front leg had a large seam between the countertop and the leg.
|
|
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.:
21
|
|
Site:
Buffet-Deck 14 - La Cucina Beverage Station
|
|
Violation:
The stone countertop beneath the beverage machine was indented and rough in several places.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
39
|
|
Site:
Dining Room-Deck 14 - La Cucina
|
|
Violation:
One house fly was in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 14 - La Cucina Show Galley
|
|
Violation:
There was a large gap between the deck integral coving and the stainless steel bulkhead at the far end of the show galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 7 - Cagney's/Moderno Bar
|
|
Violation:
One fruit fly was inside the bar.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 7 - Cagney's Steakhouse Show Galley
|
|
Violation:
Sealant was in disrepair around the salamander's front technical panel.
|
|
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.:
21
|
|
Site:
Galley-Deck 7 - Cagney's Steakhouse
|
|
Violation:
Sealant was in disrepair around the induction cooktop to countertop junctures, making them difficult to clean.
|
|
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.:
21
|
|
Site:
Galley-Deck 7 - Teppanyaki Station #3
|
|
Violation:
A decorative vinyl panel was loose and peeling from the undercounter area on the teppanyaki's working side.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
33
|
|
Site:
Galley-Deck 7 - Teppanyaki Station #3
|
|
Violation:
A decorative vinyl panel was loose and peeling from the undercounter area on the teppanyaki's working side, and debris fell onto the deck from behind the panel.
|
|
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:
Bar-Deck 7 - Shaker's Martini Bar
|
|
Violation:
The bulkhead's lower section was dented and cracked in multiple locations behind the bartender's main entrance.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
*
|
|
Site:
Housekeeping-Hypochlorous Acid (HOCL) Generation
|
|
Violation:
According to staff, there is no procedure to record free available chlorine or pH values during the 3x/day checks of the HOCL solution that is generated onboard to show it is within acceptable ranges. Staff reported they only record the values once the ship is at 1% or greater AGE levels.
Additionally, HOCL spray bottles used by the housekeeping team are not labeled with the bottle fill or replace date. Staff stated the bottles are generally refilled every day or so and the shelf life is 7 days.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Pantry-11 - Pantry 11-7-01
|
|
Violation:
Black residue was on the back cover of the ice deflector panel. The residue was removed with an alcohol wipe.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Potable Water Hose
|
|
Violation:
One end of an in-use bunkering hose was not properly labeled as 'Potable Water Only.'
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering Halogen Residual Values
|
|
Violation:
Bunkering halogen levels failed to reach above 2.0 ppm during active bunkering when measured with both the inspector's and crew's test kits. Measurements were collected in the engine room from the bunkering analyzer at 1150 as the analyzer displayed values between 2.2 to 2.5 ppm. The following measurements were collected using manual test kits: 1.86, 1.70, 1.94, 1.98, 1.70, 1.64, for an average of 1.8 ppm. Bunkering began at 0655 and hourly manual check records indicated all values were around 2.5 ppm. Measurements of 1.4 and 1.32 ppm were also collected from Potable Water Tank 4 Starboard, the tank being filled. According to records, the tank held 94 cubic meters of water prior to bunkering, and the tank was sampled when it contained 267 cubic meters.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering Halogen Analyzer
|
|
Violation:
The halogen analyzer for the active bunkering was more than 0.2 ppm out of calibration. The analyzer displayed values between 2.2 to 2.5 ppm, while measurements of 1.86, 1.70, 1.94, 1.98, 1.70, and 1.64 ppm were collected using the inspector's and crew's test kits, for an average of 1.8 ppm.
|
|
Recommendation:
Calibrate halogen and pH analyzer-chart recorders or data loggers used in lieu of manual tests and logs, at the beginning of bunkering or production and each time bunkering or production is restarted. Ensure the calibration is recorded on the chart or logbook (e.g. calibration done, checked, verified, or similar language).
Ensure the free halogen residual and pH measured by the halogen/pH analyzer are accurate to within 0.2 mg/L (ppm) of the free halogen residual and 0.2 of the pH as measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-High Fog - Legionella Positive Sample
|
|
Violation:
In January 2026, a positive legionella sample was collected from the high fog collection tank used to prime the ship's fire suppression system. Staff indicated they were unable to remediate this system as chemicals are injected into the system downstream of the tank to protect the pipes. At the time of the inspection, staff were unsure what specific chemicals are added and if it would prevent legionella growth. No legionella sampling has taken place from fire suppression nozzles downstream of this tank. The inspector mentioned that biannual fire suppression exercises required by USCG and other agencies are an aerosolization risk and could expose crew and others to known legionella in the system.
Staff stated the sampling of this tank was by accident as a crew member considered it part of the ship's misting systems.
|
|
Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
|
|