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Item No.:
*
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The two antientrapment drain covers were cracked. The facility was netted and closed. Crew were in the process of reopening the pool after the Alaska season when it was closed.
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Recommendation:
Maintain drain covers in good condition.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator 1
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Violation:
The reduced pressure backflow prevention device on the distillate line connecting to the distillate tank was continuously dripping.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected. Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Spa Thermal Equipment Room- FSD 05.2.05
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Violation:
The water lines serving the spa showers were stripped blue after the two reduced pressure backflow prevention devices.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Flotation Devices
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Violation:
Several ropes for flotation devices were tied too tightly to be useful in an emergency and/or tied to the hanger including at the Hollywood Pool and Lap Pool. One device at the Hollywood Pool was not placed in a prominent location; it was blocked by a potted plant.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The location of the Plunge Pool and Lap Pool safety signs made them difficult to read prior to entering the facilities. The Plunge Pool sign directed users to shower before entering the pool; however the showers were inside the pool perimeter. One of the several signs at the Hollywood Pool stated 'All bathers are kindly requested to shower before entering the pool' indicating a request instead of requirement.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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Site:
Galley-Deck 5 - Potwashing Area, Center
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Violation:
The food digester, located adjacent to the dirty end of the potwashing area, was unable to maintain orange digested food waste inside the equipment. Orange food waste accumulated on the deck surface and metal housing of the food digester. A foul odor of food waste was present in the area. Workers were present in the area conducting potwashing. Staff identified the food digested was overloaded and caused a backup.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge by identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Buffet-Deck 16- World Fresh Market Bakery/Coffee Station
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Violation:
A tray was labeled with a green time control sticker, and the seven cartons of milk on top of the tray were labeled with red time control stickers.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Galley-Deck 6 - Hot Line, Center
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Violation:
A container of Bolognese lasagna was incorrectly labeled with a date of preparation 15 October 2024 and a date of discard 21 October 2024. Staff identified the Bolognese sauce was prepared on 14 October 2024, and this date was not included into the 7-day date of discard. Staff initiated corrective action.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
18
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Site:
Galley-Deck 6 - Walk-In Refrigeration Unit # CR 06.6.14
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Violation:
A metal container of raw, ground-pork Italian sausage was stored directly over a container of whole shell eggs on a mobile cart. Staff identified these shell eggs were served cooked to order. Staff initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 5 - Walk-In Refrigeration Unit # 34
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Violation:
Two glass vases containing flowers were stored on the food-storage rack above a container of apples and a container of cut vegetables. Staff initiated corrective action.
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Recommendation:
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.:
19
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Site:
Preparation Room-Deck 4- Vegetable Preparation
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Violation:
A plastic bag was placed over the top of the in-use potato peeler, with water from inside the peeler splashing into it and then back into the peeler. During the inspection, it could not be verified that the plastic bag was made of food-safe material and that it was not a garbage bag.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Preparation Room-Deck 4- Vegetable Preparation
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Violation:
A plastic bag was placed over the top of the in-use potato peeler, with water from inside the peeler splashing into it and then back into the peeler. During the inspection, it could not be verified that the plastic bag was made of food-safe material and that it was not a garbage bag.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Deck 5 - Starboard Bakery
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Violation:
The grouting between the marble preparation slabs was recessed and in disrepair, creating difficult-to-clean surfaces.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Potwashing Area, Center
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Violation:
The food digester, located adjacent to the dirty end of the potwashing area, was unable to maintain orange digested food waste inside the equipment. Orange food waste accumulated on the deck surface and metal housing of the food digester. A foul odor of food waste was present in the area.
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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. 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:
Galley-Deck 6 - Hot Line, Center
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Violation:
The silicone caulking surrounding the bottom left drawer of the flat-top grill was not attached, creating a difficult-to-clean surface. Greasy residue accumulated on this surface. Staff initiated corrective action.
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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 7- Princess Live Cafe
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Violation:
Several holes were in the bottom shelf of the cabinet located across from the handwash sink. This made the shelf 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.:
22
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Site:
Galley-Deck 16- World Fresh Market
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Violation:
The glass wash was out of order since June 1. Staff reported the temperature probe was not working and a replacement part was expected by the end of October.
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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:
Preparation Room-Deck 4- Vegetable Prep Undercounter Warewash
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Violation:
Food equipment was stacked on a rack in a manner that did not allow items to be properly cleaned and sanitized. The rack was reloaded and the equipment was rewashed.
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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.:
22
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Site:
Galley-Deck 5 - Potwashing Area, Center
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Violation:
Water was observed dripping from bottom right and left sides of the front-opening potwashing machine and collected on the deck.
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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 - Scullery
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Violation:
Liquid steadily dripped from the bottom of the exhaust compartment, located above the conveyor-type warewashing machine. Liquid pooled on the top of the machine below.
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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.:
22
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Site:
Galley-Deck 5 - International Cafe Warewashing Area
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Violation:
A discarded paper wrapper and food debris accumulated in the wash solution inside the rack-type warewashing machine. Staff initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Galley-Deck 5 - International Cafe Warewashing Area
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Violation:
A discarded paper wrapper and food debris accumulated in the wash solution inside the rack-type warewashing machine. Staff initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
23
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Site:
Galley-Deck 5 - Potwashing Area, Center
|
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Violation:
Following one cycle in the front-opening potwash machine, a piece of red food residue remained affixed to the food-contact surface of a metal pan. Staff initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
26
|
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Site:
Preparation Room-Deck 4- Vegetable Prep
|
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Violation:
A plastic bag was placed over the top of the in-use potato peeler, with water from inside the peeler splashing into it and then back into the peeler. During the inspection, it could not be verified that the plastic bag was made of food-safe material and that it was not a garbage bag.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Galley-Deck 6 - Portside Ice Station, Center
|
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Violation:
A gray and black residue accumulated on the deflector panel inside the crushed ice machine. Black residue accumulated on an alcohol wipe when rubbed over the area. Staff initiated corrective action.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
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Site:
Pantry-Accommodation 9607
|
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Violation:
The ice bin was soiled with a small amount of black debris on the underside of the ice chute. Corrective action started immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
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Site:
Galley-Deck 5 - Scullery
|
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Violation:
Liquid steadily dripped from the bottom of the exhaust compartment, located above the conveyor-type warewashing machine. Liquid pooled on the top of the machine below.
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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 6 - Hot Line, Center
|
|
Violation:
Greasy residue accumulated on surfaces where to silicone caulking detached from bottom left drawer of the flat-top grill.
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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:
Other-I95 Luggage Rack Storage Area
|
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Violation:
One and a half pallets of single use cups were stored under a deckhead with exposed technical lines and ducts.
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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.:
30
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Site:
Galley-Deck 5 - Starboard Bakery
|
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Violation:
The soap for the handwashing sink on the middle island was watered down and unable to form a lather. Staff initiated corrective action.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
|
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Site:
Galley-Deck 5 - Potwashing Area, Center
|
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Violation:
The food digester, located adjacent to the dirty end of the potwashing area, was unable to maintain orange digested food waste inside the equipment. Orange food waste accumulated on the deck surface and metal housing of the food digester. A foul odor of food waste was present in the area. Workers were present in the area conducting potwashing. Staff identified the food digested was overloaded and caused a backup.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
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Item No.:
32
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Site:
Galley-Deck 6 - Portside Ice Station
|
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Violation:
A plastic wrapper with chocolate residue was discarded inside the uncovered waste receptacle for the handwashing sink. Staff initiated corrective action.
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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 16- World Fresh Market
|
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Violation:
Excessive condensate dripped from the deckhead above the soiled side of the portside flight type dish machine.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 6 - Portside Warewashing Area, Forward
|
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Violation:
The grouting between the deck tiles and metal deck underneath the conveyor-type warewashing machine was in disrepair and recessed. Water and brown debris accumulated in recessed surfaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 - Potwashing Area, Center
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Violation:
The food digester, located adjacent to the dirty end of the potwashing area, was unable to maintain orange digested food waste inside the equipment. Orange food waste accumulated on the deck surface and metal housing of the food digester. A foul odor of food waste was present in the area.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 6 - Starboard Chemical Station, Aft
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Violation:
The grouting between the deck tiles in front of the chemical locker was recessed and in disrepair. Brown slimy residue accumulated inside recessed surfaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 6 - Portside Satellite Pastry Area
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Violation:
Water pooled on the deck adjacent to the drain line of the handwashing sink. The drain line was not directed towards the scupper.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 6 - Starboard Warewashing Area, Forward
|
|
Violation:
Condensate dripped from the bulkhead and deckhead onto the deck below due to insufficient ventilation at the soiled end of the conveyor-type warewashing machine.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 6 - Portside Warewashing Area, Aft
|
|
Violation:
Water collected on the deck and bulkhead due to a disrepair in the utility sink. Water spewed from the juncture of the sink faucet and water supply line when activated. Staff initiated corrective action.
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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
|
|
Site:
Other-I95 Luggage Rack Storage Area
|
|
Violation:
One and a half pallets of single use cups were stored under a deckhead with exposed technical lines and ducts.
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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.
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Item No.:
33
|
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Site:
Galley-Deck 5 - International Cafe Show Galley
|
|
Violation:
The grouting between the deck tiles at the rear employee service area was recessed and in disrepair. Liquid and debris accumulated in areas of recess.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 5 - Portside Fire Equipment Technical Compartment
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|
Violation:
An inch and a half of liquid accumulated at the bottom of the technical compartment for the fire hose. Staff initiated corrective action.
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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:
Galley-Deck 6 - Portside Satellite Pastry Area
|
|
Violation:
The drainline for the handwashing sink was not directed towards the scupper, causing water to pool on the deck.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Deck 16- World Fresh Market
|
|
Violation:
The pre-wash spray hose was continuously dripping.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Galley-Deck 6 - Portside Warewashing Area, Aft
|
|
Violation:
Water steadily dripped from the juncture between the utility sink faucet and the water supply line. When activated, water spewed from this juncture and collected on the deck and bulkhead. Staff initiated corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
|
Site:
Galley-Deck 5 - Potwashing Area, Center
|
|
Violation:
Water dripped from the bottom right and left sides of the front-opening potwashing machine that was not directed towards the drain. Water pooled on the deck below.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Galley-Deck 6 - Starboard Warewashing Area, Forward
|
|
Violation:
The light intensity along the rear of the conveyor-type warewashing measured less than 110 lux. Both bulbs inside the light fixture were burned out.
|
|
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 6 - Starboard Warewashing Area, Forward
|
|
Violation:
The ventilation at the soiled end of the conveyor-type warewashing machine was not sufficient to prevent steam from escaping the hood and collecting on the deckhead and bulkhead as condensate. Condensate was observed dripping from the deckhead and bulkheads in locations over 1 meter outside of the ventilation hood.
|
|
Recommendation:
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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
|
Site:
Galley-Deck 16- World Fresh Market
|
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Violation:
Excessive condensate dripped from the deckhead above the soiled side of the portside flight type dish machine. Staff stated the ventilation for the area had been turned off.
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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.:
37
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Site:
Galley-Deck 5 - Scullery
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Violation:
Liquid steadily dripped from the bottom of the exhaust compartment, located above the conveyor-type warewashing machine. Liquid pooled on the top of the machine below.
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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.:
38
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Site:
Galley-Deck 16- Bellbox
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Violation:
A box containing sunscreen, aloe, medication, and personal hygiene products was stored in the bottom of the wine storage cabinet. The box was relocated.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 6 - Portside Warewashing Area, Forward
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Violation:
One fruit fly flew around the red waste receptacle, located at the dirty end of the conveyor-type warewashing 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-Deck 7- Princess Live Cafe Storage Room
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Violation:
One live fly was resting on the deckhead.
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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-Deck 6 - Starboard Warewashing Area, Forward
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Violation:
One fruit fly was flying near crates of soiled glassware.
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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-Deck 5 - Potwashing Area, Center
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Violation:
One fruit fly was flying around orange food waste accumulated on the deck due to an overloaded food digester.
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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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