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Item No.:
08
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Site:
Potable Water-Bunker Station Hose Lockers (Portside/Starboard)
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Violation:
The 'potable water only' labeling on the bunker hoses was faded and not easily readable.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end. Ensure the hose labels are easily readable and in good condition.
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Item No.:
13
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Site:
Provisions-Cheese and Dairy Room
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Violation:
The person in charge of ensuring proper food temperatures during provisioning was not taking internal temperatures of shelled eggs. Only ambient temperatures of the delivery truck and of the boxes were obtained.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
19
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Site:
Provisions-Spirit Store
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Violation:
A coat was stored on top of boxes of alcohol near the entrance to the room.
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Recommendation:
Protect food from contamination by storing the food: Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-World Cafe (Portside)
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Violation:
A container of chips and a container of minute steak out for guest self-service did not have serving utensils.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-World Cafe (Starboard)
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Violation:
A container of wiener schnitzel out for guest self-service did not have a serving utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
The hood-type potwash machine had been out of order since 8 October 2024.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Preparation Room-Fish, Meat, and Poultry
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Violation:
Undercounter refrigerator B-2 had been out of order since the morning of the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
The hood-type potwash machine had been out of service since 7 September 2024. Parts are expected to be delivered on 10 October 2024 did not arrive.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Hot Area
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Violation:
Upright freezer HS-4 had been out of service since the morning of the inspection.
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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-World Cafe
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Violation:
The insulation material and duct tape around the booster steam pipe below the clean landing of the dishwash machine was in disrepair and not easily cleanable. Some of the ends were frayed and the duct tape was loose, exposing the sticky residue.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Hot Area
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Violation:
The previously cleaned and sanitized salamander across from freezer HS-4 was soiled 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.:
26
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Site:
Galley-Hot Area
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Violation:
The previously cleaned and sanitized salamander next to the flat grill was soiled on the food contact surface. Staff stated this equipment had not been used for a while.
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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.:
28
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Site:
Other-Deck 9 - Forward Locker
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Violation:
This room was not constructed for food equipment and utensil storage. Bulkheads were a soft material which was not easily cleanable. Cables and pipes were exposed on the deckhead and bulkheads. Numerous stacks of plates, ramekins, egg holders, mugs, and other food equipment were not wrapped in plastic or protected by other means. Only the sides of the stacks were wrapped, leaving the top of the stacks uncovered or the plastic was cut open.
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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). EQUIPMENT can be stored in unfinished lockers or rooms in sealed or resealed original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. EQUIPMENT must be off the deck (rack/deck stand/pallet) and the deck must be clean.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
Condensate dripped onto the deck from the canopy exhaust overhang seam near the dishwash machine's wash tank.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck 7 - Chef's Table
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Violation:
The light intensity measured less than 220 lux at the handwashing station.
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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-Dishwash
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Violation:
Condensate dripped onto the deck from the canopy exhaust overhang seam near the dishwash machine's wash tank.
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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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