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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Testing of spa pools and whirlpool spas was not conducted at the required three-month frequency. The current testing schedule is every six months (April and October 2025). To qualify for the six-month testing frequency, the ship must demonstrate negative results over the previous 24 months (when sampled every three months) and have no legionella cases associated with travel on the vessel during that period. New 2025 VSP Environmental Public Health Standard.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months.
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Item No.:
08
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Site:
Galley-Deck 16 - Windjammer Multi-Flow Cabinet
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Violation:
Beige residue obstructed the atmospheric vents of the backflow prevention device on the multi-flow system supply line.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Superchlorination Records
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Violation:
Superchlorination flush records from the February?April 2025 drydock identified free chlorine residuals at all sample locations were recorded as >5 ppm. Crew stated this was an oversight and that the values should have been recorded as <5 ppm. This document was signed off by supervisors.
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Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator #1
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Violation:
Water continuously leaked from the atmospheric vent of the reduced pressure zone (RPZ) assembly for the high saline discharge, identifying possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room - Boiler Filling
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Violation:
The distillate water line from Evaporator #4 to technical filling was striped blue/gray/blue. Crew stated they will add a technical label or restripe the line in a different color designation.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Cross FI Duct / TT#228
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Violation:
Potable water piping upstream of two reduced pressure zone (RPZ) assemblies for swimming pool filling were not labeled or identified as potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
17
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Site:
Buffet-Deck 8 - Park Caf Self-Service Coffee Station
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Violation:
An outdated time control plan containing incorrect information was posted in the area. The correct plan was displayed in another location within the venue.
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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; (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.:
17
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Site:
Galley-Deck 15 - Mason Jar Coffee Station
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Violation:
Milk in the coffee machine?s milk-dispensing compartment was labeled with a four-hour discard label of 0700?1100; however, the posted time control plan identified the service period began at 0900. Crew initiated corrective action.
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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; (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.:
20
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Site:
Dining Room-Deck 4 - Izumi Teppanyaki Grills
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Violation:
The teppanyaki grill tops were heavily scored and chipped, creating difficult-to-clean surfaces. Crew reported replacement grills are scheduled for delivery in December 2025.
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. 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 8 - Chops Grille
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Violation:
The left corner of the counter-mounted espresso machine was chipped, creating a difficult-to-clean surface.
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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. 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:
Pantry-Deck 8 - Vintages
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Violation:
The paint on the bottom shelf of the left middle upper cabinet was chipped, creating a difficult-to-clean surface.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 4 - Izumi Sushi Counter
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Violation:
The sushi display case glass was cracked and temporarily repaired with clear tape. Crew identified the display case is not currently in use.
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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:
Buffet-Deck 15 - Solarium Aft Buffet Line
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Violation:
The grouting on the buffet counter was recessed and in disrepair. Food debris accumulated inside areas of recess.
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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. 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 15 - Solarium Hot Preparation Area
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Violation:
The edges of the four bumpers on the mobile food trolley were worn, exposing underlying metal and creating difficult-to-clean surfaces. Crew initiated corrective action.
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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. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 16 - Windjammer Hot Preparation Area
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Violation:
Liquid steadily dripped from the bottom of the stacked combination ovens, pooling on the deck below.
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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.:
22
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Site:
Galley-Deck 15 - Solarium Warewashing Station
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Violation:
Soiled items were overloaded in a tray inside the rack-type warewashing machine, which prevented all items from exposure to an unobstructed spray. Crew initiated corrective action.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwashing Area
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Violation:
The flight-type dishwashing machine was identified as out of order when the inspection team first entered the area. The machine was repaired before the end of 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 16 - Windjammer Hot Preparation Area
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Violation:
The sanitizer inside the bucket was cloudy, and the wiping cloth was not visible.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Galley-Deck 15 - El Loco
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|
Violation:
Liquid steadily dripped from the back of the hood-type warewashing machine and pooled on the deck below.
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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.
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Item No.:
25
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Site:
Galley-Deck 16 - Windjammer Hot Preparation Area
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Violation:
The sanitizer inside the bucket was cloudy, and the wiping cloth was not visible.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Buffet-Deck 15 - El Loco Fresh Show Galley
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|
Violation:
Greater than a day?s accumulation of yellow food residue collected on the top food-splash surface inside the right counter-mounted oven. Crew initiated corrective action.
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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 15 - Crown Lounge Coffee Station
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|
Violation:
The counter-mounted coffee machine's dispensing nozzle was soiled with greater than a day?s accumulation of beige residue. Crew initiated corrective action.
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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 15 - Solarium Coffee Station
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|
Violation:
Greater than a day?s worth of beige debris accumulated on the dispensing nozzle of the counter-mounted hot water dispensing machine. Crew initiated corrective action.
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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:
Buffet-Deck 15 - Solarium Aft Buffet Line
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|
Violation:
The grouting on the buffet counter was recessed and in disrepair. Food debris accumulated inside areas of recess.
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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:
Buffet-Deck 15 - El Loco Fresh Freestyle Machine
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|
Violation:
The internal nonfood-contact surfaces behind the lemon and lime syrup containers were soiled with more than a day?s accumulation of a brown, sticky residue. Crew initiated corrective action.
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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:
Other-Tank Top Deck: Hotel Stores by Cross FI Duct/TT#228
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|
Violation:
More than 50 closed boxes of miscellaneous single-service items, including popcorn bowls, coffee filters, paper cups and lids, pie pans, and other food-contact items, were stored throughout a large unfinished hotel storeroom alongside nonfood paper products and equipment. The deckhead was open to exposed electrical cable trays, ducting, and dusty ledges. Additionally, electrostatic spraying equipment was stored directly behind stacked boxes of single-service coffee filters.
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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.:
29
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|
Site:
Galley-Deck 4 - Cleaning Locker
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|
Violation:
The handwashing sink was blocked by a mop bucket. Crew initiated corrective action.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
33
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|
Site:
Other-Tank Top Deck: Hotel Stores by Cross FI Duct/TT#228
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Violation:
More than 50 closed boxes of miscellaneous single-service items, including popcorn bowls, coffee filters, paper cups and lids, pie pans, and other food-contact items, were stored throughout this large unfinished hotel storeroom alongside nonfood paper products and equipment. The deckhead was open to exposed electrical cable trays, ducting, and dusty ledges. Additionally, electrostatic spraying equipment was stored directly behind stacked boxes of single-service coffee filters.
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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, 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 - Soup Station
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|
Violation:
Condensate collected on the deckhead above the bains-marie and the surrounding area. No dripping was observed.
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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 - Potwashing Area
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Violation:
Water from the potwash machine drain splashed onto the deck during draining.
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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:
Food Service General-Condition of Decorative Bulkhead Covers on Buffet Islands
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Violation:
The decorative laminate bulkhead covers over numerous buffet stations inside the deck 16 ? Windjammer buffet were damaged and peeling, including:
-Starboard dirty waiter station, forward
-Forward side of the ?deli? starboard buffet island
-Starboard side of the ?favorites? starboard buffet island
-Portside side of the ?Asian? portside buffet island
-Starboard side of the ?favorites? portside buffet island
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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.
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Item No.:
33
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|
Site:
Food Service General-Deck Tile Grouting
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|
Violation:
Deck tile grouting was recessed and in disrepair in the following areas:
-Deck 4 - Main Galley Roast Station.
-Deck 5 - Main Galley Sauce Station.
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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:
Buffet-Deck 8 - Park Caf
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|
Violation:
Greater than a day's accumulation of dust and dried food debris collected on the window ledge behind the juice machine. Crew initiated corrective action.
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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 16 - Windjammer Hot Preparation Area
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|
Violation:
Liquid pooled on the deck underneath a steady drip from the bottom of the stacked combination ovens.
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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.:
35
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Site:
Galley-Deck 3 - Potwashing Area
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Violation:
Water from the potwash machine drain splashed onto the deck during draining.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck. Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 15 - El Loco
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|
Violation:
Liquid pooled on the deck underneath a steady drip from the back of the hood-type warewashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
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Site:
Galley-Deck 15 - Solarium Hot Preparation Area
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|
Violation:
The light intensity to the left of the stacked combination ovens measured 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.:
37
|
|
Site:
Galley-Deck 3 - Soup Station
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|
Violation:
Condensate collected on the deckhead above the bains-marie and surrounding area. No dripping was observed.
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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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Item No.:
38
|
|
Site:
Galley-Deck 3 - Handwashing Station Near Potwash
|
|
Violation:
A wet mop was stored in an empty, unattended mop bucket.
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|
Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
38
|
|
Site:
Galley-Deck 4 - Cleaning Locker
|
|
Violation:
Two wet mops were stored in an empty, unattended mop bucket.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
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|
Violation:
Pests were present throughout food service areas, including the following:
-Deck 16 ? Windjammer Starboard Coffee Station, Forward: One fruit fly flew above the coffee machine.
-Deck 16 ? Windjammer Starboard Coffee Station, Aft: One fruit fly was on the bulkhead.
-Deck 16 ? Windjammer Starboard Coffee Station, Aft: Two fruit flies flew to the left of the counter-mounted ice machine.
-Deck 16 ? Windjammer Starboard Coffee Station, Aft: One fruit fly flew in front of the counter-mounted coffee machine.
-Deck 16 ? Windjammer Starboard Waiter Station, Aft: Two fruit flies were on the bulkhead above soiled items.
-Deck 16 ? Windjammer Starboard Dessert Station: One fruit fly flew above the service counter.
-Deck 16 ? Windjammer Portside Beverage Station, Aft: One fruit fly flew inside the technical space below the ice machine.
-Deck 16 ? Windjammer Portside Self-Service Condiment Station: One fruit fly was on the bulkhead above condiments out for service.
-Deck 16 ? Windjammer Portside Hot Grill: Two fruit flies flew around the aft storage area.
-Deck 15 ? El Loco Show Galley ? One insect crawled on the counter next to the handwashing sink.
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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.:
40
|
|
Site:
Buffet-Deck 8 - Park Caf
|
|
Violation:
The window behind the juice machine was open to the exterior by approximately 1 inch.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
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