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Item No.:
08
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Site:
Other-Deck 6 Spa
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Violation:
The backflow prevention device on the hair wash sink was leaking continuously and had corrosion blocking the vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 6 Shepherds Hook
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Violation:
The shepherd's hook for the swimming pool was not in a location where it was visible and easy to access.
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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. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
16
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Site:
Galley-Deck 2 Discard Date
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Violation:
The ship's date marking system was only indicating the production date and not the discard date.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening. At a minimum, date marking needs to include the date to which the food item needs to be consumed or discarded.
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Item No.:
16
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Site:
Galley-Deck 2 Walk-In Cooler
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Violation:
Multiple potentially hazardous food items were measured at temperatures above 41F(5C) with both the inspector's and crew member's thermometers. Food items included the following: 9 (500g), blocks of unsalted butter (52F), 1 hotel pan of carrot soup (50F), 4 packages of smoked salmon (50F), 1 hotel pan of cooked and cooled spaghetti (50F), 1 large wheel of brie cheese (50F), 2 trays of fresh eggs (50F), and various other onboard made sauces. The products were discarded by staff. A similar finding was noted on the previous inspection in October 2017.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Provisions-Deck 1 Vegetable
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Violation:
Approximately, 9 packages of peeled corn on the cob had fuzzy mold growth on the cut ends. Each package had three ears of corn. The corn was discarded.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
18
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Site:
Provisions-Deck 1 Meat Thaw Room
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Violation:
A container of thawing raw chicken was stored above a container of thawing salmon. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Bar-Deck 3 Lounge Bar
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Violation:
A portable table was set up offering cookies and cakes to embarking passengers, however, the food items were not protected by a sneeze shield or other means. Some food items were stored in a container with a lid but the lid was not self-closing.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Dining Room-Deck 2 Main Dining
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Violation:
Ceramic containers of salt with removable wooden lids are re-used between passenger meal services. A spoon is used by the passenger to scoop out the salt and washed after service periods. However, the salt is not protected from contamination and is not changed out between service periods.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 2 Pastry
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Violation:
Two slotted fasteners were on the mixing head to the grey deck-mounted mixer. Old food residue was in the recessed areas of the fasteners.
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Recommendation:
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.:
22
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Site:
Food Service General-Dishwashers
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Violation:
Multiple dishwashing machines were out of order or were not functioning as designed. The following machines were identified: Main Galley flight-type conveyor dishwasher, out of order since April 2023; Main Galley hood-type machine water pressure only reached 10 PSI (20 PSI intended range); Main Galley potwash machine out of order since April 2023; Preparation room undercounter machine out of order on day of inspection; Room Service Pantry undercounter machine out of service on day of inspection; Lido Galley hood-type dishwasher was missing upper final rinse spray arm (in active use).
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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 of these guidelines; (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.:
24
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Site:
Galley-Deck 2 Potwash
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Violation:
Three metal hotel pans were stacked together in the sanitizing rinse (chlorine) compartment of the three-compartment sink. The crew member removed all three pans together without separating to ensure all surfaces were properly sanitized.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Buffet-Deck 1 Staff Mess
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Violation:
Greasy residue coated the top surfaces of the microwave.
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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 1 Officer Mess
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Violation:
Old coffee residue of more than a day's accumulation coated the underside of the dispensing nozzles for the counter-mounted coffee unit.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 7 Pool Bar
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Violation:
The portable espresso machine had a heavy accumulation of old coffee splash residue on the undersides of the dispensing nozzles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 2 Pastry
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Violation:
Old food debris of more than a day's accumulation was on the underside of the mixing head of the grey deck-mounted mixer.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 2 Bread Roller
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Violation:
An excessive amount of encrusted dried flour was inside the dough mixing cavity and on the outside surfaces. The dried dough was in hard to access and not easily cleanable locations. Staff were unsure the last time the unit was disassembled and cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 2 Dishwash
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Violation:
A previously cleaned and sanitized white serving container had dried brown food residue on the food contact surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 2 Dishwash
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Violation:
The portable spring-loaded trolley had old food and general debris on the bottom interior surface. Previously cleaned and sanitized plates were stored inside the unit.
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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:
Dining Room-Deck 2 Main Dining
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Violation:
Condensate collected on the deckhead above the right combination oven and dripped on top of the unit and onto the deck.
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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 1 Officer Mess
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Violation:
Old dried coffee residue and coffee grounds were underneath the coffee bean grinder.
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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 1 Staff Mess
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Violation:
The black plastic water catch reservoir for the water dispensing unit had an accumulation of slimy brown build-up.
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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 2 Dishwash
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Violation:
The portable spring-loaded plate trolley had old food and general debris on the bottom interior surface. Previously cleaned and sanitized plates were stored inside the unit.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
33
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Site:
Dining Room-Deck 2 Main Dining
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Violation:
Soft silicone was used along the deck/waiter station juncture at the soiled galley entrance. The silicone was split and soiled with debris.
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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 2
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Violation:
Deck tile grouting was missing or recessed in multiple locations throughout the galley. Water and old food debris was observed in the recessed areas. This was particularly evident along the perimeter of deck drains.
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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.:
33
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Site:
Galley-Deck 2 Preparation Counter
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Violation:
Old food debris of more than a day's accumulation was on the deck beneath this counter.
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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 2 Combination Ovens
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Violation:
Condensate collected on the deckhead above the right combination oven and dripped on top of the unit and onto the deck.
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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 6
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Violation:
Several deck tiles were cracked in this area. Water pooled in the damaged 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. Do not use carpet in these areas. 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 1 Officer Mess
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Violation:
Old food residue and general debris was on the deck underneath the service line.
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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 2 Potwash
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Violation:
The drain line for the three-compartment sink was dripping and pooling onto the deck.
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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.:
37
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Site:
Galley-Deck 2 Combination Ovens
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Violation:
Condensate collected on the deckhead above the right combination oven and dripped on top of the unit and onto deck.
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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 remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Integrated Pest Management-Applicator Certificate
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Violation:
The staff member in charge of applying restricted-use pesticides did not have any documented certification documented or training.
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Recommendation:
Ensure a restricted-use pesticide is only applied by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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Item No.:
39
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Site:
Galley-Deck 2
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Violation:
A fly was seen near the hot grill station.
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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:
Buffet-Deck 1 Officer Mess
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Violation:
Three tiny flies were near the coffee machine.
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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:
Bar-Deck 3 Lounge Bar
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Violation:
Three tiny flies were near the bar's beer dispensing unit.
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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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