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Item No.:
08
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Site:
Galley-Deck 9 - Soda Station
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Violation:
The backflow prevention devices for two soda dispensing machines had blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck - Animator's
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Violation:
The backflow prevention device for the juice dispenser had blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 3 - Lumiere's
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Violation:
Galley food workers serving food on the hot line removed empty pans of food from the bain marie and transported them to the back soiled area without washing their hands and changing their gloves prior to resuming food service. Additionally, front line food workers left the front line, opened galley equipment doors, and did not wash their hands or replaced their gloves prior to returning to the front food service line.
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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.:
19
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Site:
Galley-Deck 3 - Lumiere's
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Violation:
Galley food workers serving food on the hot line removed empty pans of food from the bain marie and transported them to the back soiled area without washing their hands and changing their gloves prior to resuming food service. Additionally, front line food workers left the front line, opened galley equipment doors, and did not wash their hands or replaced their gloves prior to returning to the front food service line.
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Recommendation:
Ensure: (1) Single-use gloves are used for only one hand-contact task with ready-to-eat food and no other purpose, and discarded when damaged or soiled or when operation is interrupted; (2) Slash-resistant gloves used to protect hands during operations requiring cutting are used in direct contact only with food that is subsequently cooked (such as frozen food or a primal cut of meat); (3) Slash-resistant gloves used with ready-to-eat foods that will not be subsequently cooked, have a smooth, durable, and nonabsorbent outer surface OR the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove or a single-use glove; (4) Cloth gloves are not used in direct contact with food unless the food is subsequently cooked (such as frozen food or a primal cut of meat). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 3 - Lumiere's
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Violation:
The ice machine had slotted screws on the ice thickness sensor.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 9 - Cabana's - Warewashing Area
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Violation:
One previously cleaned and sanitized cutting board stored in the clean storage area was heavily scored.
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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.:
21
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Site:
Galley-Deck 10 - Palo
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Violation:
The food transportation cart was heavily scored and difficult to clean.
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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. 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.:
21
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Site:
Galley-Deck 10 - Palo
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Violation:
The inside bottom of the microwave oven was cracked and soiled with food debris. This area had been previously cleaned. The microwave oven was placed out-of-order.
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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. 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.:
21
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Site:
Bar-Deck 9 - Pinocchio's
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Violation:
The back bar countertop had cracks and scoring in multiple areas.
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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:
Other-Deck 9 - Eye Scream
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Violation:
The chilled water line's insulation was torn and unraveling in the technical space below the front countertop.
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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 3 - Lumiere's
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Violation:
The hot line heat lamp overshelf had three holes in the stainless-steel upper shelf over the bain marie.
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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.:
21
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Site:
Galley-Deck 1 - Warewashing Area
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Violation:
Two water dispensing units were heavily scored on the outside nonfood-contact areas making them difficult to keep clean.
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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.:
22
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Site:
Galley-Deck 1 - Potwash Area
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Violation:
The potwashing machine was placed out-of-order prior to the inspection.
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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.:
22
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Site:
Galley-Deck 4 - Animator's - Warewashing Area
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Violation:
The flight-type warewash machine's final sanitizing rinse manifold registered a water temperature of 171F by the machine's internal digital thermometer; however, the inspector and crew measured the actual manifold water temperature of 191F. The final sanitizing rinse plate surface water temperature was within acceptable range. This machine was stopped for service and recalibrated.
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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.:
22
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Site:
Galley-Deck 4 - Animator's - Warewashing Area
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Violation:
The flight-type glasswash machine's final sanitizing rinse manifold registered a water temperature of 188F by the machine's internal digital thermometer; however, the inspector and crew measured the actual manifold water temperature of 198F. The final sanitizing rinse plate surface water temperature was within acceptable range. This machine was stopped for service and recalibrated.
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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.:
22
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Site:
Galley-Deck 9 - Cabana's - Warewashing Area
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Violation:
The flight-type warewash machine's final sanitizing rinse manifold registered a water temperature of 181F by the machine's internal digital thermometer; however, the inspector and crew measured the actual manifold water temperature of 195F. The final sanitizing rinse plate surface water temperature was within acceptable range. This machine was stopped for service and recalibrated.
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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.:
22
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Site:
Galley-Deck 9 - Cabana's - Warewashing Area
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Violation:
The flight-type glasswash machine's final sanitizing rinse manifold registered a water temperature of 180F by the machine's internal digital thermometer; however, the inspector and crew measured the actual manifold water temperature of 193F. The final sanitizing rinse plate surface water temperature was within acceptable range. This machine was stopped for service and recalibrated.
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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.:
24
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Site:
Galley-Deck 4 - Animator's - Warewashing Area
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Violation:
The flight-type glasswash machine's manifold water temperature was measured at 198F. This machine was stopped for service and recalibrated.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than.
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Item No.:
26
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Site:
Galley-Deck 3 - Lumiere's
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Violation:
The hot line heat lamp over shelf was soiled with more than a day's worth of accumulated food debris over the bain marie.
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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.:
26
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Site:
Galley-Deck 9 - Cabana's - Warewashing Area
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Violation:
One previously cleaned and sanitized cutting board stored in the clean storage area was stained with food debris and heavily scored.
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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.:
27
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Site:
Galley-Deck 9 - Cabana's - Hot Line
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Violation:
The hot line grill undershelf was soiled with an oily residue. This area had been previously cleaned and not open or service.
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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.:
27
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Site:
Galley-Deck 10 - Palo
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Violation:
The inside bottom of the microwave oven was soiled with food debris. This area had been previously cleaned. The microwave machine was placed out-of-order.
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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.:
27
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Site:
Bar-Deck 9 - Pinocchio's
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Violation:
The previously cleaned and sanitized back bar countertop was soiled with food debris. This venue was not open for service at the time of the inspection.
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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.:
27
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Site:
Other-Deck 9 - Eye Scream
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Violation:
The tops of lids for three ice cream making machines were soiled with a sticky residue. The venue was not open at the time of the inspection.
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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.:
28
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Site:
Galley-Deck 9 - Cabana's - Warewashing Area
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Violation:
One previously cleaned and sanitized cutting board stored among clean utensils in the clean storage area was heavily scored and stained with 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.
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Item No.:
33
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Site:
Bar-Deck 9 - Pinocchio's
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Violation:
The deckhead above the food service area had cracks and spots of rust on the tiles.
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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:
Galley-Deck 9 - Duck and Diner
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Violation:
The positive air supply vent cover above the front service line was bent and heavily soiled.
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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. 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.:
33
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Site:
Galley-Deck 9 - Duck and Diner
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Violation:
The front service line bulkhead electrical outlet covers were soiled with an oily 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.:
33
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Site:
Galley-Deck 9 - Cabana's - Portside/Aft
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Violation:
The front service line deckhead was missing paint and had multiple small grooves creating difficult-to-clean surfaces.
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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. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 9 - Cabana's - Center Grill
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Violation:
The deckhead immediately above the back countertop was heavily soiled with a brown grease-like 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.:
36
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Site:
Housekeeping-Deck B - Laundry
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Violation:
The light intensity was less than 220 lux at the water filling station nozzle. This was corrected before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) at the dispensing nozzle(s) and the filling surface(s) during cleaning operations of bulkhead-recessed, bulkhead-mounted, freestanding potable water filling stations and drinking fountains outside of food areas for crew and passengers.
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Item No.:
43
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Site:
Ventilation-HVAC - AT1006
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Violation:
Extensive rusting and chipping was observed before the HVAC system filters. The crew stated repair will occur during drydock, May 2026.
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Recommendation:
Keep air handling units clean.
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