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Item No.:
08
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Site:
Other-Deck 10 Lido Portside - Aft Beverage Station
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Violation:
The backflow prevention device for the countertop ice machine was dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Buffet-Deck 0 - Officer's Dining Room Beverage Station
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Violation:
Coffee leaked from the bottom of the coffee machine and pooled on the counter.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) 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.:
20
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Site:
Galley-Deck 10 Center - Hot Area
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Violation:
One of the countertop flat grills was out-of-order and the adjacent grill had stainless-steel sides in disrepair. A work order had already been placed.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Other-Deck 5 Pig and Anchor BBQ
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Violation:
The aft-most smoker oven was out-of-order at the time of the inspection. A repair order was placed.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Other-Deck 5 Bonsai Restaurant
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Violation:
Frayed and soiled ribbon was wrapped around each of the four light fixtures directly above the passenger service counter.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed 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 a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Other-Deck 5 Pig and Anchor Outdoor Restaurant
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Violation:
The countertop on the passenger service line was cracked in several areas, which made the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 10 Center - Hot Area
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Violation:
The countertop milk dispensing machine's door handle was in disrepair. A work order was placed during the inspection. The machine was in use; however, the internal ambient air and actual milk temperature was below 41F.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-Deck 10 Lido Deli
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Violation:
The cubby-style, plastic, bread storage racks were heavily scored and difficult to clean. The racks were removed for repair.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Other-Deck 10 Seafood Shack
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Violation:
The front counter plexiglass food protection shield was cracked making it difficult to keep clean. The shield was replaced during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 10 Beverage Counter - Center
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Violation:
The door-mounted thermometer device for the countertop milk dispenser read an inside ambient air temperature of 25F; however, the inside portable device registered an ambient air temperature of 40F, but the milk temperature was measured at 35F. The refrigerator was recalibrated during the inspection.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Dining Room-Deck 4 Forward Crimson Restaurant
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Violation:
The waiter serving stand was made of wood that was heavily chipped and scratched in some areas making it difficult to keep clean. The stand was removed for repair.
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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. 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.
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Item No.:
22
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Site:
Galley-Deck 10 Warewash Area
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Violation:
Both the conveyor type glasswash and flight type dishwashing machines were out of service at the time of the inspection. The area was open for operation and both machines were being worked on at the time of the inspection.
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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.:
22
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Site:
Galley-Deck 0 - Potwash
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Violation:
The potwash machine was out-of-order since 6 November 2023. Estimated date of completion is 16 November 2023.
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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.:
22
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Site:
Galley-Deck 0 - Glasswash Machine
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Violation:
An error warning light was noticed on the in-use flight-type glasswash machine's display panel. The machine was taken out-of-service and a technician was called.
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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.:
22
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Site:
Galley-Deck 4 Starboard Potwash
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Violation:
The flight-type potwash machine was out-of-service since the morning of the inspection due to an issue with the final rinse spray arm.
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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:
Bar-Deck 3 Lobby Main Bar
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Violation:
The chlorine sanitizing solution near the entrance of the bar measured less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
24
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Site:
Bar-Deck 3 Lobby Main Bar
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Violation:
The utensil surface temperature for the in-use undercounter dishwash machine measured between 150F and 154F. The inspector and a crew member used their own thermometers during four complete cycles.
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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.:
26
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Site:
Buffet-Deck 0 - Crew Mess #1 Beverage Station
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Violation:
The food-splash surface of the ice dispenser chute was soiled with a dark debris.
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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:
Buffet-Deck 0 - Crew Mess #2 Beverage Station
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Violation:
The food-splash surface of the ice dispenser chute was soiled with a dark debris.
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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 10 Potwash Area
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Violation:
Food equipment storage room #10.043, across from the potwashing machine area had three food warmer lamp stands and one soup kettle warmer that were heavily soiled on the food splash and non-food contact sides.
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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:
Other-Deck 10 Lido Deli
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Violation:
The cubby-style plastic bread storage racks were heavily soiled with an oily residue. The racks were removed to be evaluated and cleaned. The operation was not in-service at the time of the inspection and no food was impacted.
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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:
Other-Deck 10 Lido Deli
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Violation:
The top of both countertop toasters was soiled with more than a day's worth of accumulated dust. Cleaning began 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.:
27
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Site:
Galley-Deck 10 Potwash Area
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Violation:
Food equipment storage room #10.043, immediately across from the potwashing machine area had three food warmer lamp stands and one soup kettle warmer that were heavily soiled on the food splash and non-food contact sides.
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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 0 - Officer's Dining Room Beverage Station
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Violation:
Coffee, leaking for the coffee maker was pooling on the countertop.
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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 0 - Officer's Dining Room Beverage Station
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Violation:
Coffee leaked from the bottom of the coffee machine and pooled on the counter.
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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 10 Potwash Area
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Violation:
Food equipment storage room #10.043, across from the potwashing machine area had three food warmer lamp stands and one soup kettle warmer that were heavily soiled on the food splash and non-food contact sides.
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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:
Other-Deck 10 Lido Deli
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Violation:
The deckhead tiles above many forward food service line areas were in disrepair and difficult to clean. Repairs began immediately.
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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:
Other-Deck 5 Pig and Anchor Outdoor Restaurant
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Violation:
The deckhead above the condiment station was soiled with old food residue.
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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:
Provisions-Ice Cream Freezer
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Violation:
An excessive amount of ice buildup was on the deckhead and bulkhead near the air condenser unit. No food items were impacted.
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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:
Provisions-Poultry Thawing Room
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Violation:
An excessive amount of ice buildup was present on the bulkhead and around the door between the thawing room and the freezer room. No food items were impacted.
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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 0 -Soup Section
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Violation:
A dark substance was on the deckhead above the far-right soup kettle. The substance was removed with a cleaning cloth.
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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 5 Casino Bar
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Violation:
Standing water was on the deck near the trash cans on the service side of the bar. The bar was cleaned approximately six hours prior to the inspection and not currently in-use.
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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-Deck 10 Lido Porta Bella
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Violation:
The light intensity over the back countertop where cakes, cookies and pastries were stored, ranged between 135 - 165 lux. 220 lux is needed for this entire area.
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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.:
36
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Site:
Bar-Deck 12 Steakhouse
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Violation:
Several lights above the serving/beverage station were not working creating a light intensity that was insufficient above the countertop ice machine. The lights were fixed during the inspection and the proper intensity for cleaning was met.
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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.:
39
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Site:
Galley-Deck 4 Appetizer Section
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Violation:
One small fly was near the salad crisper 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:
Galley-Scarlet Service Bar - Portside
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Violation:
Three small flies were near the previously cleaned and sanitized barware.
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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 5 Casino Bar
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Violation:
Four small flies were near the trash cans on the service side of the bar.
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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.:
40
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Site:
Other-Deck 10 Capitano Pizza
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Violation:
The door connecting the service pantry and the outside forward serving area was left open while the facility was in service allowing an entryway for pests. The door was shut during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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