|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Asian Line - Starboard Side
|
|
Violation:
The seam between the hot cooking top and the unit border on the serving line opposite from the deep fryer was in disrepair.
The seam between the countertop slabs were in disrepair.
|
|
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.:
27
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Coffee Pantry - Port Side
|
|
Violation:
Water pooled inside the technical compartment below the coffee machine from a backflow prevention device that was continuously dripping.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 11 - Room Service
|
|
Violation:
Several coffee machine power cords were soiled with more than a day's accumulation of food debris and resting on the countertop.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 16 - Sky Pool
|
|
Violation:
Two safety signs located on columns in this area were not in a prominent location.
|
|
Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 1 - Engine Room
|
|
Violation:
Water continuously dripped from the atmospheric vent of the reduced pressure zone (RPZ) backflow prevention assembly for the forward reverse osmosis unit.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
Multiple temperature fields were missing for passenger and crew AGE cases in the AGE surveillance log. For some cases a comment indicated a telephonic consultation, however there was no N/A in the field.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following:(e) Recorded temperature. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
Multiple temperature fields were missing for passenger and crew AGE cases and the reason was not documented in the notes column in the AGE surveillance log.
|
|
Recommendation:
Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A food assessment for a food employee experiencing AGE symptoms while working on October 31, 2025 indicated they left the workplace at onset of symptoms, but did not account or describe if the crew member was handling food or working at a buffet outlet. Medical staff were unaware if any corrective actions were completed, such as the area was disinfected or food was discarded.
|
|
Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
01
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On November 23, 2025 the 4-hour report listed three crew cases however, there were only two cases.
|
|
Recommendation:
Ensure the AGE report contains the following: (1) Name of the vessel; (2) Port of embarkation; (3) Date of embarkation; (4) Port of disembarkation; (5) Date of disembarkation; (6) Total number of reportable AGE cases among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) Total number of reportable AGE cases among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) Total number of passengers and crew members on the cruise.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
Potable water bunkering pre-test results were not recorded for bunkering on October 7, 2025.
|
|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
One small fly was flying near the potato peeling machines.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
Water pooled on the deck to the right of the blast chiller. Additionally, the sealant along the bottom of the blast chiller was soiled with a black residue.
|
|
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, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 5 Crew Toilets
|
|
Violation:
Both female toilets and one of the three male toilets were out of order since the morning of the inspection.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5 - Pizza Station
|
|
Violation:
The deckhead void space to the right and left of the pizza oven was excessively soiled with more than a day's accumulation of dust.
|
|
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.:
21
|
|
Site:
Buffet-Deck 5 - Hot Line
|
|
Violation:
The hard sealant around the flat top grill and bain-marie was in disrepair.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 - Hot Line
|
|
Violation:
Old food debris accumulated where the hard sealant was in disrepair around the flat top grill and bain-marie.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 5 - Beverage Station
|
|
Violation:
One of the two bulk coffee containers had slotted fasteners in the food-splash area of the dispensing spigot.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: Finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 - Beverage Station
|
|
Violation:
One previously cleaned and sanitized mug out for use was soiled on the exterior surface with dried food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the flight-type warewash machine. Additionally, condensate dripped from the deckhead light above the wash compartment onto the warewash machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
The top of the flight-type warewash machine?s wash compartment was soiled with condensate that dripped from the deckhead light above.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the flight-type warewash machine. Additionally, condensate dripped from the deckhead light above the wash compartment onto the warewash machine.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
One previously cleaned and sanitized plate stored in the clean area was soiled on the food-contact surface with dried food residue.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Warewash
|
|
Violation:
The deckhead light cover above the wash tank was cracked and soiled on the inside of the light fixture with more than a day's accumulation of unknown residue.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Technical Compartments
|
|
Violation:
Pipe insulation within the undercounter technical compartments were in disrepair throughout the crew galley and main galley. Portions of the white insulation were missing which exposed difficult to clean, absorbent material. The silver wrapping was rough and difficult to clean.
|
|
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.:
27
|
|
Site:
Food Service General-Technical Compartments
|
|
Violation:
Pipe insulation within the undercounter technical compartments were soiled with more than a day's accumulation of unknown residue throughout the crew galley and main galley. Additionally, the bottom of the undercounter technical compartment in the crew buffet pizza area was soiled with various pieces of white plastic.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Equipment Labels
|
|
Violation:
Equipment labels throughout the crew buffet, crew galley, and main galley were peeling away from the equipment which exposed difficult to clean surfaces.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Equipment Labels
|
|
Violation:
Equipment labels throughout the crew buffet, crew galley, and main galley were soiled on the sticky surfaces that were peeling away from the equipment and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Liquid from an unknown source dripped from the deckhead onto the tray rail across from the biodigester.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The tray rail across from the biodigester was oiled with liquid from an unknown source that dripped from the deckhead.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The bottom oven of the double-stacked oven has been out of order since the day before the inspection.
|
|
Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
One house fly was inside the enclosed rack of brownies and cakes and landed on the desserts. Crew immediately discarded the rack of food.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
An enclosed rack of brownies and cakes had a house fly trapped inside, which landed on the desserts. Crew immediately discarded the rack of food.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 - Forward Starboard Warewash
|
|
Violation:
One small fly was flying around the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
The hood-type potwash machine's temperature gauge was inaccurate. The machine's gauge stated the final sanitizing rinse temperature was 212F; however, the plate surface temperature measured 169F which was not representative of a 212F final sanitizing rinse temperature.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 5 - Gelato
|
|
Violation:
One small fly was near the crew handwashing station and two small flies were flying around the other end of the area. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 5 - Gelato
|
|
Violation:
The time control plan listed 'display fridge 3, 4, 5, & 6' as time control units; however, they were not physically labeled.
|
|
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): (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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5 - Gelato
|
|
Violation:
A food transportation cart stored in the corner was soiled with food and nonfood debris on all three horizontal surfaces. The area was not in operation and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 - O'Malleys
|
|
Violation:
The decorative treasure chests on the back bar alcohol storage shelves were soiled with more than a day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 5 - O'Malleys
|
|
Violation:
Previously opened alcohol bottles were stored next to excessively soiled, decorative treasure chests on the back bar shelves.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 5 - Good Spirits
|
|
Violation:
The chlorine solution measured less than 50 ppm in the sanitizing bucket near the bar entrance.
|
|
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).
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 5 - Good Spirits
|
|
Violation:
One small fly was on the back bar alcohol bottle storage shelf.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 - International Cafe Pantry
|
|
Violation:
One house fly was flying throughout the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 6 - Crooners
|
|
Violation:
The cover of the filled ice well was left open when not in use.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
23
|
|
Site:
Bar-Deck 6 - Crooners
|
|
Violation:
The in-use hood-type glasswash machine did not reach a minimum wash temperature of 150F. During the third wash cycle, the gauge recorded a temperature of 138F and the wash temperature measured 137F upon exiting the machine at the drain. The final sanitizing rinse temperature and plate surface temperature were within required temperature ranges.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
A buffalo chopper stored in this room was soiled with an unknown white residue and old food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Deck 3 - Chef's Decoration Store
|
|
Violation:
A previously cleaned and sanitized pan stored in the far back corner was soiled with dust and debris.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Chef's Decoration Store
|
|
Violation:
The deck near the entrance door was soiled with a tablespoon of lentils.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 3 - Chef's Decoration Store
|
|
Violation:
Previously cleaned and sanitized food equipment stored in this room were not covered or inverted, including four stacks of pans and a bin of ladles.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Gluten Free Line
|
|
Violation:
The light intensity measured less than 220 lux on the preparation counter near the toasters.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Asian Line - Starboard Side
|
|
Violation:
The seam between the countertop slabs were soiled with more than a day's accumulation of food debris where the sealant was in disrepair.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Asian Line - Starboard Side
|
|
Violation:
The seam between the hot cooking top and the unit border on the serving line opposite from the deep fryer was soiled with more than a day's accumulation of food debris where the sealant was in disrepair.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Cold Island - Port Side
|
|
Violation:
Several pieces of clear tape were stuck on the deckhead above the parfait and fruits serving line.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Cold Island - Port Side
|
|
Violation:
A light fixture by the fruit juice line was not flush with the deckhead, which created a gap.
|
|
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.:
33
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Cold Island - Starboard Side
|
|
Violation:
Several pieces of clear tape werestuck on the deckhead over the fruits serving line.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Cold Islands
|
|
Violation:
The deckhead air supply and air exhaust vents and the adjacent deckhead were excessively soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - World Fresh Marketplace - Waffle Station - Port Side
|
|
Violation:
Heavy accumulation of a sticky food residue on the bar mat where clean plates can be stored for passenger use were soiled with a sticky food residue. Plates were not stored on the mats during 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:
Buffet-Deck 16 - World Fresh Marketplace - Waffle Station - Port Side
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Violation:
The countertop for clean plate storage along the crew side serving line was chipped along the edge creating a difficult to clean surface.
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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:
Buffet-Deck 16 - World Fresh Marketplace - Waffle Station - Port Side
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Violation:
A soiled piece of paper towel was wedged into the deckhead above the bagel and jams section of the serving line. The venue was in operation at the time.
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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.:
21
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Site:
Buffet-Deck 16 - World Fresh Marketplace - International Line - Port Side
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Violation:
The carving station had an open seam between the grout and the station's food contact surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Coffee Pantry - Port Side
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Violation:
Water and food debris pooled inside of the utility sink technical compartment.
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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.:
08
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Coffee Pantry - Port Side
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Violation:
The coffee machine's backflow prevention device continuously dripped water inside of the technical compartment causing water to pool.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Coffee Pantry - Starboard Side
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Violation:
The water and food debris accumulated inside of the soda dispenser/utility sink technical compartment.
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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.:
39
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Coffee Pantry - Starboard Side
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Violation:
One fly was flying near the utility 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.:
36
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Bakery Line
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Violation:
The light intensity at the cookie serving line measured 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.:
39
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Beverage Station - Port Side
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Violation:
Two flies were flying inside of the beverage station technical compartment.
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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.:
27
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Beverage Station - Port Side
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Violation:
Water and food debris accumulated inside of the beverage station technical compartment.
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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.:
26
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Warewashing Area
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Violation:
Ten plates and four mugs stored on the clean rack were soiled with food debris.
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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.:
22
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Warewashing Area
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Violation:
The flight-type dishwash machine's compartments were soiled excessively with food debris. Several plates remained soiled upon exiting the machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
22
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Site:
Buffet-Deck 16 - World Fresh Marketplace - Warewashing Area - Port Side
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Violation:
A final sanitizing rinse nozzle inside of the flight-type dishwash machine did not have an even fan-like spray pattern.
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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:
Bar-Deck 17 - Retreat Bar
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Violation:
The chlorine test strip were expired with a date of 01/01/2026.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
14
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Site:
Buffet-Deck 17 - Retreat Bar
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Violation:
One bartender was wearing a bracelet. Another bartender was wearing a diamond ring. Both bartenders were actively preparing and serving alcoholic beverages.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
26
|
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Site:
Buffet-Deck 17 - Retreat Bar
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Violation:
The coffee machine dispensing nozzle and food contact surface were soiled with more than a day's accumulation of food debris.
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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.:
30
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Site:
Buffet-Deck 16 - Alfredo's Slice
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Violation:
The two passenger handwashing sinks were out of order. Crew were unaware how long the facilities were out of service.
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Recommendation:
Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, supply of hand-cleansing soap or detergent, and a supply of single-service paper towels. Provide waste receptacles near the handwashing sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative but ensure it is nonabsorbent, durable, and easy cleanable.
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Item No.:
33
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Site:
Buffet-Deck 16 - Salty Dog Grill
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Violation:
Water pooled inside of the light fixture by the clean storage rack. Food equipment was not impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Buffet-Deck 16 - Salty Dog Grill
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Violation:
One fly was flying in the warewashing area.
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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.:
14
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Site:
Bar-Deck 16 - Sea View
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Violation:
One bartender was wearing a wristband while actively preparing and serving alcoholic beverages.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
26
|
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Site:
Buffet-Deck 14 - Concierge Lounge
|
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Violation:
Two soiled bowls were stored inside the clean storage cabinet.
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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.:
30
|
|
Site:
Galley-Deck 11 - Room Service
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|
Violation:
The crew toilet was out of order. Crew were unaware how long it was out of order.
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|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
21
|
|
Site:
Galley-Deck 11 - Room Service
|
|
Violation:
Several coffee machine power cords were soiled with more than a day's accumulation of food debris and resting on 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.
|
|
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Item No.:
39
|
|
Site:
Galley-Deck 7 - Show Kitchen
|
|
Violation:
One fly was flying near the serving line.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
|
Site:
Galley-Deck 7 - Crown Grill
|
|
Violation:
One fly was flying near the walk-in refrigerator.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
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Item No.:
17
|
|
Site:
Galley-Deck 7 - Sabatini's
|
|
Violation:
Upon reviewing the cooling log, the crew discovered that the truffle risotto was mislabeled as saffron risotto with a cook date of January 4, 2025.
|
|
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.
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