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Item No.:
*
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Site:
Buffet-Handwash Stations
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Violation:
The temperature of the passenger automatic handwash stations between the Lido Buffet and Guy's Burger Joint measured 124F.
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Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, the temperature provided to the user after the mixing valve should not exceed 49C (120F).
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The water was not filled to the skim level of the entire pool. The crew closed the pool to be filled. The crew stated that once the pool was to the correct level, they would re-test the chemistry to ensure they were at the required standards.
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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.
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Item No.:
19
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Site:
Bar-Red Frog & Blue Iguana
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Violation:
The deckhead above the two ice bins was partially covered by the white mesh and ropes. It was unclear what was above the mesh. Additionally, the ropes were soiled at each grommet and the plastic between the mesh and bar deckhead was soiled.
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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.:
19
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Site:
Galley-La Cantina
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Violation:
Soiled containers and trash were stored on a trolley beside containers of raw vegetables.
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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.:
19
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Site:
Provisions-Meat Room #4
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Violation:
A box of frozen sausages were encased with plastic lining was partially open leaving the sausages unprotected. This was corrected immediately.
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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.
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Item No.:
20
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Site:
Buffet-Lido BBQ Beverage Station
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Violation:
Behind the ice/water dispenser, the drain line was laying on the ice inside the counter ice bin.
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Recommendation:
Ensure liquid waste drain lines do not pass through an ice machine or ice storage bin.
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Item No.:
22
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Site:
Preparation Room-Room #12
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Violation:
The undercounter dishwash machine was out of service.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of service and being repaired by technicians during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
An excessive amount of soiled ware accumulated on the soiled storage counters and deck shelving. This included more than 12 rows of mixed trays, plastic bins, utensils and cutting boards stored up to deckhead.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Bakery
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Violation:
The undercounter warewash machine was out of service since 19 August 2023. A work order was requested and awaiting new parts.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
26
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Site:
Galley-La Cantina
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Violation:
A knife with a tape wrapped cover was laying on a tray of cleaned and sanitized dishes.
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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-Soup and Tilting Pan Station
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Violation:
Inside a red bucket thick brushes with long wooden handles were heavily soiled with food debris. Crew stated the brushes were used to clean the kettles.
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Recommendation:
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:
Buffet-Beverage Station
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Violation:
Dried juice residue of more than a day's accumulation was on the underside panel above the juice machine's dispensing 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.:
27
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Site:
Bar-Lounge
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Violation:
A bar cart used for transporting packaged drinks was soiled with cookie crumbs and other 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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Item No.:
27
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Site:
Buffet-Lido Portside Aft Beverage Station
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Violation:
Soiled water pooled in the technical compartment of the ice machine.
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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-Lido Portside Aft Beverage Station
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Violation:
Soiled water pooled beneath the drain cover of the ice machine.
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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. 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:
Galley-La Cantina
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Violation:
The wheels of a food transport trolley were heavily soiled with old food residue.
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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:
Galley-La Cantina
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Violation:
Soiled containers and trash were stored on a trolley beside containers of raw vegetables.
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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:
Galley-Warewash Area
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Violation:
A metal container stored on the clean and sanitized storage racks had a peeling sticker on the non-food contact 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.:
30
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Site:
Galley-
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Violation:
The portside handwash sink soap dispenser was empty.
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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.:
30
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Site:
Buffet-Guy's Burger and La Cantina
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Violation:
Two of the four passenger automatic handwash stations for Guy's Burger and La Cantina were not dispensing soap.
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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.:
30
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Site:
Provisions-Toilet Room
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Violation:
The crew toilet room door was partially open and did not fully self-close. A technician was called 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:
Bar-Casino Pantry
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Violation:
The handwash sink soap dispenser was empty.
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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:
Galley-Soup Station
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Violation:
The deck tiles behind the soup kettles were chipped, cracked and pitted. A report documented all necessary repairs for the deck tiles.
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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:
Heavy condensate collected on the deckhead in the center of the in-use potwash machine. Additionally, heavy condensate was above the soiled drop off deckhead area.
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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-Blue Iguana
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Violation:
The deckhead above the two ice bins was partially covered by the white mesh and ropes. It was unclear what was above the mesh. Additionally, the ropes were soiled at each grommet and the plastic between the mesh and bar deckhead was soiled
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Preparation Room-Room #12
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Violation:
The biodigester scupper drain was clogged with a heavy amount of food debris. It was in operation at the time of the inspection.
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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-La Cantina
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Violation:
Water was coming from the walk-in refrigerator near the door and pooling on the deck near the ice machine.
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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:
Food Service General-Decks, bulkheads and deckheads
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Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the galleys in the Lido, La Cantina, and Guy's Burger Joint were in poor repair, to include missing, or recessed grout.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-Red Frog
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Violation:
The deckhead above the two ice bins was partially covered by the white mesh and ropes. It was unclear what was above the mesh. Additionally, the ropes were soiled at each grommet and the plastic between the mesh and bar deckhead was soiled.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Buffet-Lido Self-Serve Beer Stations
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Violation:
There was no coving around both self-serve beer stations.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Steam Kettles
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Violation:
Water was leaking from the steam apparatus between the two kettles and pooling on the deck. Technicians stated they had a replacement seal on order.
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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-Portside Grill Area
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Violation:
A grease- like residue was coming from a seam on the bulkhead behind the grill area.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Warewash
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Violation:
Excessive condensate was on the deckhead and vent above the soiled side of the flight-type dishwash machine. Crew stated the vent did not always work and a work order was previously submitted.
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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-Food Elevator LD9.053
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Violation:
An accumulation of old food debris was in the elevator door track.
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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.:
36
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Site:
Buffet-Lido BBQ Waiter Station
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Violation:
The light intensity was less than 200 lux at the waiter station. Additionally, the lights on the bulkhead behind the waiter station were not working.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Lido Portside Waiter Station
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Violation:
The light intensity could not be raised to at least 200 lux at the waiter station and self-serve beer station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
36
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Site:
Buffet-Lido Portside Aft Beverage Station
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Violation:
The light intensity was less than 200 lux at the ice/water dispenser.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
37
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Site:
Galley-Warewash
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Violation:
Excessive condensate was on the deckhead and vent above the soiled side of the flight-type dishwash machine. Crew stated the vent did not always work and a work order was previously submitted.
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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.:
37
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Site:
Galley-Potwash
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Violation:
Heavy condensate collected on the deckhead in the center of the in-use potwash machine. Additionally, heavy condensate was above the soiled drop off deckhead area.
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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:
Dining Room-Aft Mange Pantry (Portside & Starboard)
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Violation:
Approximately ten small flies were seen near the undercounter technical compartments and juice dispensers. Additionally, two small flies were near coffee labeled bins. Integrated Pest Management (IPM) was immediately called for treatment.
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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:
Preparation Room-Room #12
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Violation:
Three flies were seen near the biodigester and drain. The biogester was in-use but the area was not in operation.
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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-Steakhouse
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Violation:
One roach was on the deck.
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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:
Food Service General-Integrated Pest Management (IPM)
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Violation:
Flies were observed in multiple locations throughout the Lido deck. Locations included: Omelettes Your Way (1 fly); hot galley (2 flies), coffee bar (2 flies); and the starboard and portside beverage stations (9 flies).
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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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