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Item No.:
10
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Site:
Recreational Water Facilities-Pools #1, #2, and Haven
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Violation:
The water fill level for all three recreational water facilities was insufficient and did not skim effectively. This violation was noted in the 8 December 2019 construction inspection and had not been rectified. Multiple correspondence between the ship and the shipyard was documented. The staff stated that the skimming problem will be addressed during the November 2024 drydock.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
16
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Site:
Galley-Ocean Blue Menu Food Advisory
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Violation:
The beer battered fish and chips was incorrectly labeled with an asterisk, implying it was included in the consumer advisory as a raw or undercooked food item.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
16
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Site:
Galley-Pantry
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Violation:
The cooling log stated that a pan of hummus made on 7 August 2023 did not cool below 41F within 4 hours. The hummus starting temperature was 66.5F at 0953, cooled to 45.6F at 1152 and to 39.8F at 1445.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
19
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Site:
Buffet-Refrigerator #1610652
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Violation:
Several containers of thawing cranberry juice were stored on a tray with pooled water.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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Item No.:
21
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Site:
Buffet-Starboard Cold Buffet Line
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Violation:
Silicone was peeling from the edge of the cold plate that was in front of the ice cream cone storage area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-
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Violation:
Upright refrigerator #6 in the hot galley did not have a temperature-measuring device located in the warmest part of the unit.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Water was spraying out the top of the hood-type potwash machine onto the deckhead and deck below.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Portside Flight-Type Dishwash Machine
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Violation:
There was food debris in the wash and final sanitizing rinse compartments of the dishwash machine. An excessive amount of debris was on the side panels and curtains in the wash compartment. Additionally, a final sanitizing spray nozzle was clogged with food debris.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Portside Flight-Type Glasswash Machine
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Violation:
There was food debris and a paper towel in the wash and final sanitizing rinse compartments of the glasswash machine. Additionally, in the wash compartment, an excessive amount of food debris was on the side panels and curtains.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
23
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Site:
Galley-Portside Flight-Type Dishwash Machine
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Violation:
There was food debris in the wash and final sanitizing rinse compartments of the dishwash machine. An excessive amount of debris was on the side panels and curtains in the wash compartment. Additionally, a final sanitizing spray nozzle was clogged with food debris.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Galley-Ocean Blue Plate Storage
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Violation:
Ten out of twenty previously cleaned and sanitized plates had visible 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.:
26
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Site:
Galley-Deck 7 - Local Bar
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Violation:
The juice dispenser had more than a day?s worth of food debris on the food splash area above the nozzles.
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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
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Site:
Preparation Room-
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Violation:
The handwashing station at the entrance to the poultry preparation room was out of soap. The handwashing station in the back of the room had soap. Staff immediately filled the soap container.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Decks
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Violation:
Deck tile grout was missing in several areas in the worker-side of the buffet.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Water was spraying out the top of the hood-type potwash machine onto the deckhead and deck below.
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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-Warewash
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Violation:
The deck beneath the dish drying area near the clean side of the glasswash machine was soiled with debris and excess water.
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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:
Bar-Deck 7 - Local Bar
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Violation:
The technical space under the beer tap had cables on the deck, which made the area difficult to clean.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
36
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Site:
Buffet-Portside Soup Station
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Violation:
The coating on the left red heat lamp was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Cleaning Locker
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Violation:
Two wet mops were stored directly on the deck.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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