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Item No.:
37
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|
Site:
Galley-Deck 5 - Warewashing
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|
Violation:
Condensate formed and dripped from the deckhead between the glasswash machine and flight-type warewash machine onto the deck below. No food or clean utensils were impacted.
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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.
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Item No.:
33
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|
Site:
Galley-Deck 5 - Bakery
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|
Violation:
The bulkhead beside the baking oven was soiled with food residue of more than a day?s accumulation. This area was cleaned during 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.:
26
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|
Site:
Buffet-Deck 16 - Big Chicken
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|
Violation:
Next to the fries on the front buffet line, four bowls were soiled on the food-contact surface with food debris.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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|
Site:
Buffet-Deck 16 - Big Chicken
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|
Violation:
The black tray holding self-service bowls next to the fries was in disrepair on all corners.
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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:
Buffet-Deck 16 - Big Chicken
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|
Violation:
The left gasket strip around the counter-recessed ice bin fell into the bin when the lid was removed.
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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: (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.:
19
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Site:
Buffet-Deck 16 - Big Chicken
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|
Violation:
The gasket strip from the counter-recessed ice bin was resting on top of ready-to-eat ice.
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|
Recommendation:
Protect food from contamination by storing the food where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
27
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|
Site:
Buffet-Deck 16 - Lido Marketplace Aft Cold Buffet
|
|
Violation:
A long hair was on the back side of a previously cleaned and sanitized bowl out for passenger self-service.
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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.:
26
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|
Site:
Buffet-Deck 16 - Lido Marketplace Aft Cold Buffet
|
|
Violation:
Three bowls out for passenger self-service were soiled with food debris on the food-contact surface.
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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.:
19
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|
Site:
Buffet-Deck 16 - Lido Marketplace Forward Cold Buffet
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|
Violation:
One bowl and one plate were stored upright on the passenger self-service buffet.
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|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
26
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|
Site:
Buffet-Deck 16 - Lido Marketplace Forward Cold Buffet
|
|
Violation:
One bowl stored upright on the passenger self-service buffet was soiled on the inside with food debris.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
39
|
|
Site:
Buffet-Deck 16 - Lido Marketplace Aft Cold Buffet
|
|
Violation:
One fly was at the milk station when 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.:
22
|
|
Site:
Galley-Deck 16 - Blue Iguana Cantina
|
|
Violation:
Blue cast iron bowls were placed on the dishwash rack five bowls per row inside the undercounter dishwash machine. This prevented proper spray pattern onto all areas of the bowls.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
33
|
|
Site:
Galley-Deck 16 - Blue Iguana Cantina
|
|
Violation:
The decorative door leading into the galley was damaged in the middle section.
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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 16 - Lido Marketplace
|
|
Violation:
Carpet was frayed at the door leading to the potwash corridor. This carpet could not be removed.
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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. Do not use carpet in these areas. Ensure mats are designed to be removable and easily cleanable. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
|
|
Site:
Galley-Deck 16 - Lido Center Potwash
|
|
Violation:
A small piece of food debris was inside the sanitizing compartment of the three-compartment sink.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Lido Center Potwash
|
|
Violation:
Hotel pans were tightly stacked and upright inside the potwash machine four per row. This prevented proper spray pattern onto all areas of the pans.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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|
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Item No.:
33
|
|
Site:
Dining Room-Deck 8 - Teppanyaki
|
|
Violation:
Wallpaper was behind the middle cooking station, which was not easily cleanable. One seam between two wallpaper panels was peeling towards the bottom.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Deck 8 - Chibang
|
|
Violation:
Standing water was inside the drip tray housing of the middle hot line grill. The area was not in operation during the inspection and had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Cucina del Capitano
|
|
Violation:
Sealant was peeling on the backside of both round black tilting kettle handles.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 8 - Deco Deli
|
|
Violation:
The deck-mounted mozzarella machine has not been used since start-up of the vessel's operations in 2022.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 8 - Pizzeria
|
|
Violation:
The large, red counter-mounted prosciutto slicer has not been used since start-up of the vessel's operations in 2022.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 8 - Rudi's Sea Grill
|
|
Violation:
One fly was in the dining room.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Rudi's Sea Grill
|
|
Violation:
The handles of the salamander were made of a rough wood-like material that was difficult to clean.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 7 - Fahrenheit 555 Steakhouse
|
|
Violation:
Two previously cleaned and sanitized hotel pans were stacked wet nested on the clean storage rack.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 7 - Fahrenheit 555 Steakhouse
|
|
Violation:
One previously cleaned and sanitized hotel pan was soiled with food debris and stored on the clean storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 6 - JavaBlue Cafe
|
|
Violation:
A stack of plates was stored upright on the back counter.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles in a location where they are not exposed to splash, dust, or other contamination. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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|
|
Item No.:
23
|
|
Site:
Galley-Deck 17 - Guy's Burger Joint
|
|
Violation:
The wash temperature of the in-use hood-type glasswash machine measured less than 150F. The inspector measured 144F and the machine's electrical gauge read 144F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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|
|
Item No.:
29
|
|
Site:
Galley-Deck 17 - Tiki Bar
|
|
Violation:
The drain hose from the blender was positioned inside the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 18 - Serenity Bar
|
|
Violation:
One previously cleaned and sanitized glass in the clean storage was soiled with debris on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 8 - Pig and Anchor
|
|
Violation:
A food worker was observed drinking from a bottle of water inside the galley. A drinking fountain was in the area.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
|
|
|
Item No.:
20
|
|
Site:
Other-Deck 16 - Bridge
|
|
Violation:
The coffee machine's stainless-steel filter had a slotted fastener. This was corrected before the end of the inspection.
|
|
Recommendation:
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.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Deck 17 - Cabin 17210
|
|
Violation:
The chlorine residual for the 4 August 2024 weekly disinfection of the jetted tub measured less than 50 ppm, which is insufficient to meet the appropriate contact time (CT) value for 6 minutes of disinfection.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Pest Sighting Log
|
|
Violation:
On 21 July 2024 at 6:49 AM, staff identified fruit flies inside the Team Dining salad bar. There was no action identified or follow-up on the plan. The entry for this sighting identified 'pesticide was not sprayed as the area was in service, and the VSP on night shift was handed over the issue.'
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Warewashing Area
|
|
Violation:
Three previously cleaned and sanitized plate transportation carts stored in the clean area were soiled on the nonfood contact area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Warewashing Area
|
|
Violation:
Three previously cleaned and sanitized plate transportation carts stored in the clean area were soiled on the nonfood contact area. Multiple clean plate covers were stored for air drying above the soiled carts.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Warewashing Area
|
|
Violation:
A soiled ice bucket, plate, cup, and various cutlery were resting on the clean side countertop where previously cleaned plate covers were air drying. The countertop was cleaned immediately and the soiled utensils were removed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Warewashing
|
|
Violation:
A soiled ice bucket, plate, cup, and various cutlery were resting on the clean side countertop where previously cleaned plate covers were air drying. The countertop was cleaned immediately and the soiled utensils were removed.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 - Warewashing
|
|
Violation:
Food debris was resting in the base of the handwashing sink located at the soiled end of the flight-type warewashing machine.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Warewashing
|
|
Violation:
Condensate formed and dripped from the deckhead between the glasswash machine and flight-type warewash machine onto the deck below. No food or clean utensils were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Warewashing Area
|
|
Violation:
Two lower final sanitizing rinse spray nozzles for the flight-type dishwash machine did not have an efficient spray pattern. The machine was taken out of service and the nozzles were cleaned prior to re-starting operation.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Room Service
|
|
Violation:
The top of the combination oven was heavily soiled with grease and dust. Cleaning took place immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 5 - Chef's Table
|
|
Violation:
The wood serving cart was chipped on all sides making the cart difficult to clean.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 - Warewashing Area / Portside
|
|
Violation:
The water for the handwashing station did not reach the minimum temperature of 100F after 30 seconds of use. The valve was adjusted during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Warewashing Area / Portside
|
|
Violation:
A previously cleaned and sanitized cutting board was stored soiled and scored in the clean area. The cutting board was removed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Warewashing Area / Portside
|
|
Violation:
A previously cleaned and sanitized cutting board was stored soiled and scored. Multiple previously cleaned cutting boards and utensils were stored next to the soiled board. The cutting board was removed.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Warewashing Area / Portside
|
|
Violation:
A previously cleaned and sanitized cutting board was stored scored in the clean area.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. 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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
The backflow prevention device for the baking oven was soiled with food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
The backflow prevention device for the baking oven was in disrepair with blocked vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 - Crew Toilet Room - Outside the Main Galley
|
|
Violation:
The water temperature for the crew toilet room did not meet the minimum temperature of 100F when used.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|