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Item No.:
08
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Site:
Potable Water-Cross Connection Log
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Violation:
Six nontestable backflow prevention devices (Deck Pantries 4,5,6,7,8,9) were sanitized and disinfected in August 2025. However, the cross connection log did not reflect the updated date of replacement. The log stated 'May 2025' for these devices.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The pipe after the chlorine injection point for production was striped blue/gray/blue, indicating permeate or distillate water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The sample cock was not pointed in a downward position for 'potable water tank #3.'
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Recommendation:
Ensure sample cocks are pointed down, identified, and numbered with the appropriate tank number.
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Item No.:
08
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Site:
Galley-Deck 4 - Pastry
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Violation:
Debris blocked portions of the atmospheric vents on the backflow prevention devices for the combination ovens.
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Recommendation:
Maintain backflow prevention devices in good repair. Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool and Whirlpools
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Violation:
No safety signs were posted at three recreational water facilities. The main pool was open to passengers during the time of inspection. Crew stated the signs were removed to conduct maintenance for these facilities.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
Floating debris and other residue were on the top portion of the pool water. The water fill level exceeded the pool level skim by approximately 5 inches, resulting in insufficient skim.
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment.
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Item No.:
13
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Site:
Galley-Deck 3
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Violation:
Approximately 20 shellstock tags were maintained for a variety of shellstock served the previous few months while the ship has been in North America, however, the tags did not include dates of when the last shellstock was served.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards.
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Item No.:
15
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Site:
Food Service General-Shellstock Tags
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Violation:
Approximately 20 shellstock tags were maintained for a variety of shellstock served the previous few months while the ship has been in North America, however, the tags did not include dates of when the last shellstock was served.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty; (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served. Record the date when the last shellstock from the container is served on the tag, label, or invoice.
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Item No.:
15
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Site:
Galley-Deck 3
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Violation:
A small can of figs was significantly dented along the bottom and side seams.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents, so the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
17
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Site:
Buffet-Deck 3 - Crew Mess - Beverage Station
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Violation:
The posted time control plan for this area did not indicate the condiment station where milk was maintained on time control.
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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.
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Item No.:
17
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
A cooling log entry was incorrectly identified as couscous instead of the product identity, quinoa. Additional, an entry for Caesar salad prepared from ambient ingredients the day prior only identified the initial cooling time and temperature and not the recorded temperature within 4 hours.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation. Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Deck 3
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Violation:
A stack of raw shell eggs was stored against a pan of cooked broccoli and cauliflower in an undercounter refrigerator. The eggs were transferred to another unit separate from other cooked foods. Additionally, a tray of packaged raw bacon was stored above a container of raw potato products. The bacon was moved below.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Provisions-Deck 3 - Corridor
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Violation:
Condensate on the deckhead dripped onto boxes of provisioned herbs and edible flowers that were recently provisioned and stored in the provision corridor.
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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.
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Item No.:
19
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Site:
Buffet-Deck 3 - Crew Mess - Beverage Station
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Violation:
A tray of apples was out for crew self-service without serving tongs. Additionally, the apples were not protected by a sneeze shield or other means.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches). Provide a food-dispensing utensil for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Deck 3 - Fish Thaw Room
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Violation:
Condensate droplets formed on the deckhead inside the fish thaw room and actively dripped onto packaged fish products below. Several of the water droplets on the deckhead were brown caused by staining from discolored deckhead surfaces.
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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.:
20
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Site:
Bar-Deck 5 - Atrium - Espresso Machine
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Violation:
Two slotted fasteners were on the coffee filter push plates of the espresso machine.
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Recommendation:
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.:
21
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Site:
Galley-Deck 3
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Violation:
An open gap inside the grooved grill's grease chute housing lead to an inaccessible area that was difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Deck 3
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Violation:
A label was peeling from the top and lower area of the tilting pan's technical compartment rendering the area 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. 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.:
24
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Site:
Galley-Deck 3 - Three Compartment Sink
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Violation:
The water temperature in the final sanitizing rinse chlorine solution measured 70F with the inspector's thermometer. This area was in operation.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Galley-Deck 3
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Violation:
Dried red food residue was on the food contact end of the previously cleaned and sanitized handheld blender.
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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 3 - Dishwash
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|
Violation:
One previously cleaned and sanitized plastic drinking cup was soiled with brown residue on the food contact surface.
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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:
Buffet-Deck 3 - Beverage Station
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|
Violation:
Dried brown food residue soiled the inside surface of a cup out for crew self-service. Additionally, old food soil of more than a service period was on the underside of the espresso machine's dispensing surface.
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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.
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Item No.:
26
|
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Site:
Pantry-Bridge
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|
Violation:
Old coffee residue of more than a day's accumulation was on the underside dispensing nozzle housing and nozzle of the counter-mounted coffee machine.
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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.
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Item No.:
26
|
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Site:
Galley-Deck 3 - Dishwash
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Violation:
Two previously cleaned and sanitized serving tongs on the clean storage racks had dried food residue on the food contact ends.
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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 3
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Violation:
Five previously cleaned and sanitized knives had old food soil on the blades.
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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.
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Item No.:
26
|
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Site:
Bar-Deck 5 - Atrium - Espresso Machine
|
|
Violation:
Coffee residue was encrusted inside the two slotted fasteners on the coffee filter push plates.
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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.
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Item No.:
26
|
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Site:
Galley-Deck 4 - Cold Galley
|
|
Violation:
More than a day's accumulation of food residue was on the blade and rotating gears of the can opener.
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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.
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Item No.:
27
|
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Site:
Galley-Deck 3
|
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Violation:
Food debris was on the surface of the knife locker.
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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
|
|
Site:
Other-Deck 2 - Hotel Stores
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|
Violation:
More than 10, boxed or packaged single-service food articles, such as plastic cutlery, tooth picks, paper cups and lids, were stored in this storeroom that had unfinished deckhead. Piping, cables, and duct work traversed above these items.
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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.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
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Item No.:
28
|
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Site:
Galley-Deck 4 - Equipment Locker
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Violation:
Food and general debris were on the deck and storage shelving where clean food equipment was stored.
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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.:
28
|
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Site:
Galley-Deck 3
|
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Violation:
Water moisture was on the blades and handles of the previously cleaned and sanitized knives stored in the knife locker.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
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Site:
Bar-Deck 5 - Atrium- Espresso Machine
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Violation:
Standing water was inside the previously cleaned and sanitized milk container.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
|
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Site:
Buffet-Deck 7 - La Terazza
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Violation:
Standing water was inside the previously cleaned and sanitized milk container.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.:
30
|
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Site:
Galley-Deck 3 Portside
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Violation:
The dual crew handwashing station was not equipped with paper towels. The area was in operation.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
|
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Site:
Provisions-Deck 3 - Fish Thaw Room
|
|
Violation:
Condensate droplets formed on the deckhead inside the fish thaw room and actively dripped onto packaged fish products below. Several of the droplets on the deckhead were brown caused by staining from discolored deckhead surfaces.
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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 3 Dishwash & Potwash
|
|
Violation:
The deck grouting in several areas was missing or in poor repair.
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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.:
33
|
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Site:
Galley-Deck 4 - Equipment Locker
|
|
Violation:
Food and general debris were on the deck and storage shelving where clean food equipment was stored.
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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. 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 4
|
|
Violation:
Deck tile grout was in poor repair or missing throughout the dishwash areas, pastry and bakery.
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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, and storage areas are maintained in good repair.
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Item No.:
33
|
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Site:
Preparation Room-Deck 3 - Vegetable and Butcher
|
|
Violation:
Deck grout was recessed or missing in multiple areas throughout these rooms.
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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
|
|
Site:
Buffet-Deck 3 - Crew Mess
|
|
Violation:
Two small penetrations were in the bulkhead near the beverage station, which made the area difficult to clean.
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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. Do not use carpet in these areas.
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Item No.:
36
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
Light intensity behind the pasta dough forming machine and the salad spinner was less than 110 lux.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Light intensity at the clean storage was less than 220 lux.
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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.
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Item No.:
36
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
A deckhead light was burnt out inside the walk-in refrigerator which affected the required 110 lux light intensity.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Two fruit flies were at the soiled drop-off counter.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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