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Item No.:
05
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Site:
Potable Water-Deck 12 Far Point
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Violation:
The free residual halogen measured by staff and the inspector was 0.99, 0.98 and 0.99 ppm. The free residual halogen measured by the halogen analyzer was between 1.23 and 1.25 ppm. Staff immediately recalibrated the halogen analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Deck 4 Starboard Bunker Station
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Violation:
The painted 'potable water only' labels on the potable water hoses were faded and difficult to read.
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Recommendation:
Ensure the labels on potable water hoses are easily readable.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 Spa Hydrotherapy Pool
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Violation:
The shepherd's hook was below the ledge of the pool and was not visible from the full perimeter of the pool. Remediation began immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater.
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Item No.:
16
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Site:
Bar-Deck 7 Coffee Cafe
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Violation:
The discard time was missing from the yellow label on the canister of whipped cream. The time control plan for the area stated that discard times are written on yellow labels affixed to the food products in time control.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (1) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (2) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours; and (3) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
20
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Site:
Galley-Deck 6 Room Service
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Violation:
The stacked ovens were missing one fastener from the food contact baking surface of the middle oven. Remediation began immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of crevices. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Preparation Room-Poultry Cold Room
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Violation:
The walk-in prepared poultry cold room was out of service since 20 February 2023 due to inconsistent temperature control. Crew had adjusted operations to use the thawed poultry cold room, which was sufficient space for safe cold holding.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Teppanyaki Station #4
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Violation:
The sealant for the left profile along the counter beside the cooking surface was rough and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of smooth material.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
During the manual hot-water sanitizing step of the three-compartment sink, two pans were not fully immersed for at least 30 seconds. The operation was paused for a brief training discussion and the pans were re-submerged for the appropriate time.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure the food-contact surface is immersed for at least 30 seconds.
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Item No.:
30
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Site:
Galley-Deck 5 Crew Toilet Room
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Violation:
The door to the crew toilet room near the crew elevators did not completely close and latch. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Buffet-Deck 5 Crew Mess Toilet Room
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Violation:
The door to the women's crew toilet room did not completely close and latch. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
37
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Site:
Buffet-Deck 12 Garden Cafe Hot Cereal Service Line
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Violation:
Steam from the bain marie due to uncovered serving pots of oatmeal, grits, hot milk, and cream of wheat was collecting as condensate on the interior of the sneeze guard. Crew immediately corrected this by adjusting the bain marie setting.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting above food and clean utensils.
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Item No.:
39
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Site:
Preparation Room-Fish
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Violation:
One live large fly was above the preparation table. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 Staff Mess
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Violation:
One live large fly was near the counter-mounted ice cream machine on the buffet service line. The area was in operation, but no food was impacted. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Deck 12 Splash Academy
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Violation:
The circular bench handles had more than one day's accumulation of dust. Staff stated the child activity center was not in operation the previous two weeks.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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