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Item No.:
37
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Site:
Galley-Deck 10 Warewash
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Violation:
The inside of the deckhead ventilation hood collected condensate on the soiled side of the warewash machine. The colder supply air was mixing with the warmer warewash exhaust.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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:
Bar-Deck 9 RedFrog
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Violation:
Three dead insects were on the windowsills behind the back bar. Closed alcohol bottles were stored on one of the shelves.
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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.:
37
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Site:
Galley-Deck 8
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Violation:
The ventilation was insufficient to prevent condensate from collecting on the inside of the deckhead ventilation hood on the flight-type warewash machine's soiled side.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
19
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Site:
Bar-Deck 9 RedFrog
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Violation:
The windowsills behind the back bar were soiled with more than a day's accumulation of dust and three dead insects. Closed alcohol bottles were stored on one of the shelves.
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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:
Preparation Room-Deck 3 Meat Thawing
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Violation:
A potable water pipe was in disrepair which caused water to continuously fall from the fire damper onto six large, white, plastic containers filled with meat and pool on the deck below. The meat was hermetically sealed and not impacted.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
28
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Site:
Preparation Room-Deck 3
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Violation:
A metal shovel with a plastic handle was stored inside a bucket filled with soiled water next to the biodigester.
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Recommendation:
If used with potentially hazardous food, ensure equipment, food-contact surfaces, and utensils used on a continuing basis are washed, rinsed, and sanitized at least every 4 hours.
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Item No.:
22
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Site:
Galley-Deck 10 Warewash
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Violation:
The upper sanitizing rinse spray arm for the rack-type warewash machine had an ineffective spray pattern. The technician immediately increased the water pressure.
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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.:
33
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Site:
Galley-Deck 10 Warewash
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Violation:
The inside of the deckhead ventilation hood collected condensate on the soiled side of the warewash machine and was dripping onto the deck and dirty utensils stacked for cleaning.
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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:
Buffet-Deck 10 Lido Pantry #1 and #2
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Violation:
The exhaust ventilation slots above the service lines were excessively soiled with more than a day's accumulation of dust.
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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:
Buffet-Deck 10 Lido Portside Beverage Station
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Violation:
A deckhead light was missing which created an open penetration above the center of the beverage station.
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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.:
27
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Site:
Buffet-Deck 10 Lido Portside Beverage Station
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Violation:
The undercounter technical cabinet below the yellow drink glasses had a soiled rag and two long pieces of tape on the water/ice machine. Staff stated the machine was installed on the previous voyage. The machine was in operation, but staff stated the technicians had additional installation work to complete.
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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.:
21
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Site:
Buffet-Deck 10 Lido Portside Beverage Station
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Violation:
The undercounter technical cabinet below the yellow drink glasses had two long pieces of tape on the water/ice machine that created a difficult to clean surface.
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Recommendation:
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.:
33
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Site:
Buffet-Deck 10 Lido Pantry #1
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Violation:
The top of the ventilation hood above the deep fat fryer was soiled with more than a day's accumulation of grease around the fire suppression system.
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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:
Buffet-Deck 10 Lido Pantry #1
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Violation:
The top of the door latch was not sealed and there was a missing plug in the door frame above the door latch which created open penetrations.
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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.
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Item No.:
39
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Site:
Buffet-Deck 10 Lido Sweet Spot
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Violation:
Four small flies were near the deck throughout the Sweet Spot. 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.:
33
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Site:
Buffet-Deck 10 Lido Sweet Spot Starboard Side
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Violation:
A deck tile was in disrepair and cracked which created a difficult to clean surface in front of the ice cream machines.
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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:
Bar-Deck 9 Rotterdam Martini
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Violation:
The deck was visibly soiled with dust, debris, and broken glass beneath the back bar counter. The area was not in operation and had been previously cleaned.
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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.:
39
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Site:
Bar-Deck 9 Rotterdam Martini
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Violation:
One small fly was above the alcohol bottles stored on the back bar. 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.:
33
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Site:
Bar-Deck 9 Queen Mary Lounge
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Violation:
The deck was visibly soiled with dust, debris, and broken glass beneath the back bar counter. The area was not in operation and had been previously cleaned.
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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.:
30
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Site:
Buffet-Deck 9 Cherry On Top
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Violation:
The passenger self-service candy shop did not have a passenger handwashing sink. There was an employee handwashing sink behind the point-of-sale counter. There have been multiple dry docks since the 2018 installation, but staff were unable to confirm if Cherry On Top was refurbished since then. Staff stated a contractor took measurements at the end of December for installation of a passenger handwashing sink with an unknown completion date.
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Recommendation:
Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet.
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Item No.:
36
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Site:
Bar-Deck 9 United States
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Violation:
The light intensity measured 60 lux at the waiter station near the pantry when the lights were set to cleaning mode.
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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.:
30
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Site:
Buffet-Deck 9 Sushi
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Violation:
There were no paper towels at the handwashing station. The area was not in operation. Staff immediately replenished the paper towels.
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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:
Pantry-Deck 8 Piano
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|
Violation:
The light cover above the glasswash machine was soiled with a yellow/orange substance.
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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.:
39
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Site:
Bar-Deck 7 Atrium
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|
Violation:
One small fly was near the undercounter alcohol bottle storage near the garbage cans. The area was 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.:
14
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Site:
Bar-Deck 7 Atrium
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Violation:
A bartender was wearing a watch while pouring ice into a blender and preparing blended drinks.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
21
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Site:
Buffet-Deck 3 Team Dining Room 1
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|
Violation:
The counter-mounted hot chocolate machine had a 3-inch clearance between the countertop and the equipment.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Deck 3 Team Dining Room 1
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Violation:
A gap between the countertop and the counter-mounted ice cream machine's front leg created a difficult to clean surface.
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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.:
22
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Site:
Galley-Deck 3 Potwash
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|
Violation:
The rinse and sanitizing water in the three-compartment sink had a brown tint. The water was immediately changed. Staff stated they had just filled the sinks but needed to flush the water to remove the discoloration.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
33
|
|
Site:
Provisions-Deck 3 Dairy
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|
Violation:
A deckhead plug was missing next to the column nearest the entrance which created an open penetration.
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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.:
34
|
|
Site:
Preparation Room-Deck 3 Meat Thawing
|
|
Violation:
A potable water pipe was in disrepair which caused water to continuously fall from the fire damper onto six large, white, plastic containers filled with meat and pool on the deck below. The meat was hermetically sealed and not impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
|
|
Site:
Preparation Room-Deck 3 Meat Thawing
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Violation:
A potable water pipe was in disrepair which caused water to continuously fall from the fire damper and pool on the 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.:
38
|
|
Site:
Preparation Room-Deck 3
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Violation:
A metal shovel with a plastic handle was stored inside a bucket filled with water next to the biodigester.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
15
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Site:
Provisions-Deck 3 Beer and Wine
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Violation:
Two cans of pineapple were dented along the end and side seams. Staff immediately removed the cans for disposal.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
39
|
|
Site:
Pantry-Deck 8 Aft Dining Room
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Violation:
Two small flies were flying throughout this pantry. 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.:
27
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Site:
Galley-Deck 8 Aft
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Violation:
The backflow prevention device for the coffee machine was soiled with green and orange 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.:
29
|
|
Site:
Galley-Deck 8 Pastry
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|
Violation:
The handwashing sink basin was excessively soiled with a yellow residue. The area was not in operation and had been previously cleaned.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
19
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Site:
Bar-Deck 9 Blue Iguana
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|
Violation:
The ice bin was left open when not in use. The area was in operation.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
33
|
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Site:
Bar-Deck 9 RedFrog
|
|
Violation:
The windowsills behind the back bar were soiled with more than a day's accumulation of dust and three dead insects. Closed alcohol bottles were stored on one of the shelves.
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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 9 Guy's Burger
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Violation:
The door frame between the lido galley and Guy's Burger Joint had two open penetrations. One penetration was above the door latch and one was towards the bottom of the door frame.
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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.
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Item No.:
33
|
|
Site:
Galley-Deck 8
|
|
Violation:
The inside of the deckhead ventilation hood on the soiled side of the flight-type warewash machine collected condensate which was dripping onto the 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.:
22
|
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Site:
Galley-Deck 8 Warewash
|
|
Violation:
The wash tank in the flight-type warewash machine was soiled 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).
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Item No.:
08
|
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Site:
Potable Water-Deck 3 - Medical Center
|
|
Violation:
The list of nontestable backflow prevention devices indicated one device each for the ADA shower and non-ADA shower. Upon inspection of the area, and following the October 2023 dry dock, there were two ADA showers and one non-ADA shower.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
There were no records for active pest monitoring of many nonfood areas, to include the passenger gift shop, children's area, and spa. The VSP Attendant explained he monitors these areas but does not record his findings.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log. Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
42
|
|
Site:
Children Area-Deck 12 Camp Ocean
|
|
Violation:
On the diaper changing table, debris was in the gap between the table and the bulkhead.
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Recommendation:
Clean and disinfect diaper changing, handwashing facilities, and toilet rooms daily and when soiled during use.
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