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Item No.:
36
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Site:
Buffet-Deck 5 - Cafe Promenade Coffee Station
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Violation:
The light intensity at the left side of the self service coffee station measured less than 220 lux. Crew initiated corrective action.
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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.:
27
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Site:
Pantry-Deck 5 - Cafe Promenade
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Violation:
Liquid steadily dripped from the side of the counter mounted pizza oven and pooled on the deck below. Crew stated they recently cleaned this piece of equipment and the drip resulted from the cleaning solution; however, this piece of equipment was visibly soiled. 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.:
33
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Site:
Pantry-Deck 5 - Cafe Promenade
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Violation:
Liquid pooled on the deck underneath a steady drip from the side of the counter mounted pizza oven. 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:
Pantry-Deck 5 - Cafe Promenade Crew Service Area
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Violation:
The grout between the deck coving and the bulkhead underneath the display case was recessed and damaged, with dust and debris accumulating inside recessed areas.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
18
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Site:
Galley-Deck 5 - Izumi Show Galley
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Violation:
One metal container of raw tuna filets prepared on 30 January 2026, was stored directly over a metal container of whole avocados inside the reach-in refrigerator. Crew initiated corrective action.
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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.
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Item No.:
16
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Site:
Galley-Deck 5 - Hot Preparation Area
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Violation:
One in-use container of crumbled blue cheese for the preparation of sandwiches was stored on the counter without a four hour discard label. Crew initiated corrective action.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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Item No.:
24
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Site:
Galley-Deck 5 - Potwashing Area
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Violation:
The in-use potwashing machine did not achieve a utensil surface temperature of at least 160F through three cycles of the machine. Using a calibrated thermometer, the inspector measured maximum utensil surface temperatures of 155F, 157F, and 155F during three cycles of the machine. Crew measured the respective maximum utensil surface temperatures of 155F, 156F, and 159F. Crew were using a three compartment sink to wash, rinse, and sanitize concurrently with the potwashing machine. Crew initiated corrective action.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwashing Area
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Violation:
The in use potwashing machine did not achieve a utensil surface temperature of at least 160F through three cycles of the machine. Using a calibrated thermometer, the inspector measured maximum utensil surface temperatures of 155F, 157F, and 155F during three cycles of the machine. Crew measured the respective maximum utensil surface temperatures of 155F, 156F, and 159F. Crew were using a three compartment sink to wash, rinse, and sanitize concurrently with the potwashing machine. Crew initiated corrective action.
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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.:
33
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Site:
Galley-Deck 4 - Forward Pantry
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Violation:
The grout between the deck tiles and deck sink under the handwashing station was damaged and missing, with a black slimy residue accumulating inside recessed areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
40
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Site:
Galley-Deck 4 - Forward Pantry
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Violation:
The portside galley door to the open deck was slightly ajar during operation. Crew initiated corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
21
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Site:
Galley-Deck 4 - Bakery
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Violation:
The forward, deck mounted dough mixer's plastic cover was cracked and jagged on the nonfood contact surface, 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
34
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Site:
Galley-Deck 4 - Forward Soup Station
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Violation:
The steam control valve in the technical space underneath the soup wells that was in disrepair.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 - Forward Soup Station
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Violation:
Water pooled on the deck below the steam control valve in the technical space underneath the soup wells that was in disrepair.
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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.:
37
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Site:
Galley-Deck 3 - Forward Soup Station
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Violation:
The ventilation over the in-use bains marie was not extracting, causing steam to exit around the pans and condense on the counter to the right.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
13
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Site:
Galley-Deck 3 - Hot Production Line
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Violation:
Steak filets that were not fully cooked to temperature were stored in a metal container on the counter and identified with a 4 hour discard label from 1140 to 1430. Crew stated these steak filets would be finished on the flat top grill to the passenger's ordered temperature preference. Crew could not confirm these steak filets had an initial temperature of 135F or greater prior to placement on time control. The internal temperature of a steak filet inside this container measured 105F with a calibrated tip sensitive thermometer.
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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. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the supervisor or person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness. 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. Ensure that the person in charge demonstrates this knowledge: (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (3) Describing the symptoms associated with diseases transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF. 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. Ensure that the person in charge demonstrates this knowledge: (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (6) Stating the required food temperatures and times for safe cooking of TCS/PHF, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
34
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Site:
Galley-Deck 3 - Potwashing Area
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Violation:
The potable water supply line for the pre-rinse hose, located underneath the counter, was steadily dripping and water pooled on the deck below.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 - Potwashing Area
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Violation:
Water pooled on the deck underneath the steadily dripping potable water supply line for the pre rinse hose.
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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.:
28
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
A crew member pushed a mobile trolley containing five stacks of bowls that were not inverted or protected into the area to restock the buffet line. A senior crew member corrected this immediately.
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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. 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.:
21
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Site:
Galley-Deck 2 - Hot Preparation
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Violation:
Liquid steadily dripped from the technical compartment of the aft soup kettle and pooled on the deck below. Crew could not identify the source of the leak.
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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; (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.:
33
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Site:
Galley-Deck 2 - Hot Preparation
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Violation:
Liquid pooled on the deck underneath a steady drip from the technical compartment of the aft soup kettle. 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.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food areas:
Deck 5 ? Caf Promenade Coffee Bar: Two fruit flies were on the bulkhead near the display window.
Deck 5 ? Main Galley Forward Beverage Station: One fruit fly was on the right exterior surface of the counter mounted juice dispenser.
Deck 5 ? Main Galley Garde Manger: Two fruit flies were on the underside of the counter next to the undercounter refrigeration units.
Deck 5 ? Main Galley Potwashing Area: One fruit fly was on the bulkhead at the pre rinse area.
Deck 5 ? Main Galley Hot Preparation Area: One fruit fly was to the left of the deck mounted steam oven.
Deck 3 ? Main Galley Coffee Station: One fruit fly was on the underside of the counter below the coffee machine.
Deck 2 ? Crew Galley Potwashing Area: One fruit fly was on the bulkhead underneath the soiled landing counter.
Deck 2 ? Crew Galley Warewashing Area: One fruit was on the bulkhead underneath the pre rinsing counter.
Deck 11 Windjammer Port Side Waiter Station: One fly was over the soiled utensils in the dirty 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.:
29
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Site:
Food Service General-Handwashing Water Temperature
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Violation:
The following handwashing sinks, equipped with a handle that the user could not adjust the temperature, delivered water for handwashing at a temperature above 120F:
Deck 5 ? Main Galley Forward Beverage Pantry: handwashing sink: 131F
Deck 5 ? Main Galley Garde Manager: handwashing sink across from the deli slicer: 126F
Deck 5 ? Main Galley Hot Preparation: handwashing sink near the potwashing areas: 126F
Deck 3 ? Main Galley Potwashing Area: handwashing sink at the soiled end: 127F
All areas were in service with crew present. Crew initiated corrective actions.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Midship Whirlpool #3
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Violation:
Calculations determined the bather load for whirlpool #3 was 10 bathers. The safety sign read 20 bathers for this facility. This was corrected immediately.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer - Forward Serving Line
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Violation:
The sealant around the cold well at the buffet entrance serving line was damaged throughout several areas. The venue was not in operation at time of inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer - Port Side Line #1
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Violation:
The undercounter refrigerator used as a time control unit as per the time control plan had a damaged door hinge preventing the door from adequately closing and forming a tight fitting seal.
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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; (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:
Buffet-Deck 11 - Windjammer - Waiter Station
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Violation:
The door handle to hot cabinet unit #7038 used as a time control unit as per the time control plan was damaged preventing the door from adequately closing and forming a tight fitting seal.
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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; (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.:
27
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Site:
Buffet-Deck 11 - Windjammer - Starboard Side Carving Station
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Violation:
An open box of unused gloves was stored in the carving station drip compartment. The drip pan compartment was soiled with food residue along with a used soiled glove wedged behind the open box of unused gloves. This was corrected immediately.
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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:
Buffet-Deck 11 - Windjammer - Starboard Side Carving Station
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Violation:
An open box of unused gloves was stored in the carving station drip compartment. Additionally, a used soiled glove was wedged behind the open box of unused gloves. This was corrected immediately.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 - Windjammer - Starboard Side Carving Station
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Violation:
The technical compartment of the carving station had damaged sealant against the bulkhead. The venue was not in operation at the time of inspection.
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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; (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. 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.:
33
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The light fixture above the soup kettle had an opening on the left front corner due to damaged sealant. Food was not being cooked or prepared at the time of inspection.
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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.:
20
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Site:
Galley-Deck 11 - Windjammer - Ice Machine IC-11-04
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Violation:
The food contact splash zone of the ice machine's evaporator panel had an unsealed opening exposing a difficult to clean surface.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
27
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Site:
Galley-Deck 11 - Windjammer - Warewash Area
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|
Violation:
A piece of blueberry was on the clean storage rack with previously cleaned and sanitized tongs. This was corrected immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 11 - Windjammer - Warewash Area
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Violation:
A piece of blueberry was on the clean storage rack with previously cleaned and sanitized tongs. Approximately 21 tongs were stored adjacent to the piece of blueberry on the clean storage rack. This was corrected immediately.
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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.:
36
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Site:
Buffet-Deck 14 - Suite Lounge
|
|
Violation:
The light intensity behind the counter mounted coffee machine measured less than 110 lux. The venue was in operation at the time of inspection.
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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
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Site:
Buffet-Deck 14 - Crown Lounge
|
|
Violation:
The light intensity behind the counter mounted coffee machine measured less than 110 lux. The venue was in operation at the time of inspection.
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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.:
21
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Site:
Buffet-Deck 14 - Crown Lounge
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|
Violation:
The power cords and drain lines to the counter mounted coffee machine were resting on the countertop.
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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. Elevate cords above the counter.
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Item No.:
27
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Site:
Buffet-Deck 14 - Crown Lounge
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Violation:
The power cords and drain lines to the counter mounted coffee machine were soiled and resting on the countertop. Additionally, the countertop around the cords/lines was soiled with more than a day's accumulation of old food debris.
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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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