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Item No.:
19
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Site:
Provisions-Deck 1 - Ice Cream
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Violation:
One ice cream carton lid was damaged, partially exposing the food.
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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-Deck 1 - Liquor
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Violation:
Liquid continuously dripped from the deckhead at the entrance doors and to the left behind the partition bulkhead. At least 10 boxes were impacted, however only 1-3 liquor bottles inside the boxes were wet. Staff stated these boxes were provisioned on 30 March 2024.
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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:
Buffet-Deck 11 - Windjammer Cafe
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Violation:
At the portside cold line, serving tong handles were in contact with apples and sliced cantaloupe out for passenger self-service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The combination oven had been out of service for two days. The switch interface control board was broken.
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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.:
21
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The wheels on the rolling table were in poor condition.
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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 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.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
The chemical sanitizing compartment of the three-compartment sink temperature gauge was difficult to read. The glass was filled with condensation.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Deck 4 - Portside Warewash
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Violation:
Inside the conveyor dishwash machine, the upper left final sanitizing rinse spray nozzle was producing an ineffective spray pattern. The spray arm was removed and it was determined the plastic around the nozzle was damaged.
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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 5 - Potwash
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Violation:
The potwash machine had been out of service for the past week. Crew were using the three-compartment sink.
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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 3 - Potwash
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Violation:
The chemical sanitizing compartment of the three-compartment sink temperature gauge was difficult to read. The glass was filled with condensation.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The potwash machine had been out of service for the past week. Crew were using the three-compartment sink.
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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:
Bar-Deck 12 - Sky Bar
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Violation:
The glasswash machine had been out of service since earlier the day 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:
Bar-Deck 12 - Pool Bar
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Violation:
The glasswash machine had been out of service since earlier the day 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.:
24
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Site:
Galley-Deck 3 - Potwash
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Violation:
The chemical sanitizing compartment of the three-compartment sink measured 69F.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Galley-Deck 4 - Pastry
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Violation:
Chocolate residue was inside the center column and on the column's support. The machine was used the previous night and had been cleaned and sanitized.
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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:
Galley-Deck 3
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Violation:
To the right of the mixer, condensation leaked from the deckhead light fixture onto the preparation counter. The area was not in operation.
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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.:
32
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Site:
Preparation Room-Deck 2
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Violation:
The trash can contained plastic wrap with meat liquids and was uncovered. When the inspection team entered the area, no crew members were present.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 4 - Portside Warewash
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Violation:
Excessive condensate was on the deckhead inside the exhaust hood overhang at the soiled end of the dishwash machine. Condensate was also dripping down the inside of the overhang. No condensate was dripping onto the 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:
Galley-Deck 4 - Hot Galley
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Violation:
Deck tiles and grout were chipped in many areas. Broken tiles were around the tilting kettle deck sinks.
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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:
Provisions-Deck 1 - Liquor
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Violation:
Liquid continuously dripped from the deckhead at the entrance doors and also to the left behind the partition bulkhead. At least 10 boxes were impacted, however only 1-3 liquor bottles inside the boxes were wet. Staff stated these boxes were provisioned on 30 March 2024.
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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 4 - Portside Warewash
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Violation:
At the clean end of the warewash machines and above the handwash station. The drain line leading from the deckhead had loose silicone and large gaps. This area led to a void space in the area above.
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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
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Site:
Provisions-Deck 1 - Dairy
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Violation:
A leaking steam pipe from deck 2 caused liquid to drip from the deckhead seam onto the deck in the middle of the room after the partition bulkhead. 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 3
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Violation:
To the right of the mixer, condensation leaked from the deckhead light fixture onto the preparation counter. The area was not in operation.
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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-Deck12 - Pool Bar
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Violation:
Around the wood door leading from the pantry to the Solarium, a 25 mm gap was on the top and side of the door.
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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:
Dining Room-Deck 12 - Izumi
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Violation:
The back bulkhead appeared to be wallpaper. On the right panel, the material was chipped in the upper right area, and on the middle panel the material was chipped in the lower right area.
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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
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Site:
Galley-Deck 5 - Bakery
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Violation:
Fasteners were missing on the exit door locking mechanism plate which created open penetrations.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck11 - Windjammer Cafe
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Violation:
At the pasta station show galley groove grill, grease residue was inside the deckhead fire shutter.
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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 11 - Windjammer Cafe
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Violation:
At the pasta station and hamburger station, the deckhead temperature sensors had old silicone that was in poor condition and easily removable.
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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:
Buffet-Deck 11 - Windjammer Cafe
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Violation:
Cloth material canvas deckheads were above the two outside waiter stations. The material was also stained.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
36
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Site:
Galley-Deck 12 - Izumi
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Violation:
The light intensity to the left of the counter-recessed soup wells measured less than 220 lux. The deckhead light was not working.
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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:
Galley-Deck 12 - Izumi
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Violation:
The light intensity measured less than 110 lux behind the combination oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 11 - Windjammer Cafe
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Violation:
At the portside hot line, the light intensity at the handwashing station measured 70 lux. This was corrected before the end of inspection.
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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:
Preparation Room-Deck 2
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Violation:
The light intensity at the handwashing station measured 160 lux.
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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-Deck 4 - Portside Warewash
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Violation:
Excessive condensate was on the deckhead inside the exhaust hood overhang at the soiled end of the dishwash machine. Condensate was also dripping down the inside of the overhang. No condensate was dripping onto the machine.
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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 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.:
40
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Site:
Bar-Deck 12 - Pool Bar
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Violation:
Around the wood door leading from the pantry to the Solarium, a 25 mm gap was on the top and side of the door.
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Recommendation:
Protect entry points where pests may enter the food areas.
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