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Item No.:
08
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Site:
Potable Water-Deck 0 - Forward Starboard Bunker Station
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|
Violation:
Two screw caps were hanging from their chains and not fastened to the bunker filling line. The caps were screwed on immediately.
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|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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|
Site:
Potable Water-Deck 0 - Recycle Center
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|
Violation:
The air gap on the Ring AA Hot Water Distribution Line backflow prevention device was modified with a hose. The end of the hose ended below the deck coaming. Staff cut the end of the hose to create a sufficient air gap.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
12
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|
Site:
Bar-Deck 3 - Lobby Bar
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|
Violation:
One of the bartenders washed their hands in the utility sink. A handwashing station was steps away.
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|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
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Item No.:
17
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|
Site:
Galley-Deck 5 - Bonsai Sushi - Walk-in Refrigerator #41
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|
Violation:
The cooling process of the rock shrimp sauce prepared on 22 October was not in the cooling log. Staff explained the food was properly cooled, just not documented.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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|
Site:
Provisions-Deck 0 - Provisions Corridor
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|
Violation:
A pallet of heavy cream was stored halfway under an open bulkhead with exposed wires. Also, a fruit fly was observed flying above a pallet of food stored under an insect-control device.
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|
Recommendation:
Protect food from contamination by storing the food: In a clean, dry location, and where it is not exposed to splash, dust, or other contamination. Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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|
Site:
Buffet-Deck 10 - Lido Omelet Stations
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|
Violation:
Food was not efficiently protected from contamination. Consumers were bringing plates from outside the food employee side of the counter, with or without food, and handing them to the cooks behind the lines. The cooks would take the plates, add omelets or eggs to them, and then return them to the consumer, potentially passing food debris and contamination from one consumer's plate to another.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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|
Site:
Buffet-Deck 10 - Midship Lido
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|
Violation:
The end of the buffet lines had no side protection or sneeze guards. Food wells allowed for food to be unprotected within one meter of where consumers were standing.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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|
Site:
Galley-Deck 0
|
|
Violation:
The drinking fountain did not have a hands-free operation.
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|
Recommendation:
Ensure drinking fountains allow for hands-free operation and without a filling spout in FOOD AREAS.
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|
|
Item No.:
20
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|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The drinking fountain next to the handwash station did not have a hands-free operation.
|
|
Recommendation:
Ensure drinking fountains allow for hands-free operation and are without a filling spout in food areas.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The steam line insulation for the bains-marie was in disrepair with the silver material torn in many areas which exposed the foam. This was observed in many undercounter technical compartments in the area.
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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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|
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Item No.:
21
|
|
Site:
Galley-Deck 0 - Hot Galley
|
|
Violation:
The two salamander handles were constructed of an absorbent wood-like material that was cracked and not easily cleanable.
|
|
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.:
21
|
|
Site:
Buffet-Deck 10 - Ice Cream Stations
|
|
Violation:
The wheel casters of these machines were heavily corroded and difficult to clean.
|
|
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 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
|
|
Site:
Bar-Deck 10 - JavaBlue Cafe
|
|
Violation:
Power cables were draped on the countertop behind the right-most espresso machine, making cleaning difficult.
|
|
Recommendation:
Elevate the power cords above the countertop.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 - Tomodoro
|
|
Violation:
A label on the front of the tortilla making machine was peeling, making cleaning difficult. Corrections started immediately.
|
|
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. 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
|
|
Site:
Galley-Deck 5 - Fahrenheit 555 Steakhouse
|
|
Violation:
The flat grill grease chute had a loose profile plate that created a difficult to clean gap. Corrections started immediately.
|
|
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.:
22
|
|
Site:
Pantry-Deck 4 - Heroes
|
|
Violation:
The electronic display alarm for the hood-type warewash machine was activated and showed a failure message. Corrections started immediately.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
The in-use flight-type warewash machine was leaking water from under the final sanitizing rinse compartment and water pooled on the deck below. Corrections started immediately.
|
|
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
|
|
Site:
Galley-Deck 10 - Potwash
|
|
Violation:
The design of the in-use three-compartment sink allowed for soapy water in the wash compartment to get into the clean water in the rinse compartment. It was discussed that a splash shield at least 25 millimeters (1 inch) above the flood level rim of the sink between the compartments would be an appropriate correction as seen in other three-compartment sinks on the ship.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
The rack-type conveyor warewash machine was out of service since April 2024. Staff presented to the inspector documentation showing that spare parts were ordered.
|
|
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
|
|
Site:
Galley-Deck 3 - Portside Dishwash Area
|
|
Violation:
The electronic display alarm for the conveyor dishwash machine stated ?water flow final rinse.? The machine was in operation and alarming when the inspection team entered the area.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Appetizer
|
|
Violation:
At least 30 green plastic trays stored stacked and inverted on a cart were soiled with food debris. The area was not in operation during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Forward Potwash Area
|
|
Violation:
The electronic display alarm for the conveyor potwash machine stated ?water flow final rinse.? The machine was alarming when the inspection team entered the area.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Forward Dishwash Area
|
|
Violation:
The electronic display alarm for the conveyor dishwash machine stated ?'chilled water inlet temperature high.? The machine was alarming when the inspection team entered the area.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 0 - Glasswash
|
|
Violation:
The electronic red alarm arrow for the rack-type glasswash machine was activated when the inspection team entered the area. Staff stated the alarm was constantly activated. This machine was in operation during the inspection.
|
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 0
|
|
Violation:
Many previously cleaned and sanitized white plastic bins on the preparation counter and on the cart next to the counter were soiled with food debris. The inspector counted at least 20 of the approximately 100 bins and lids that were stacked inverted and wet-nested. The area was not in operation during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Fahrenheit 555 Steakhouse
|
|
Violation:
The clean storage area had at least five previously cleaned and sanitized hotel pans that were greasy to the touch and soiled with food residue. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Il Viaggio
|
|
Violation:
The clean storage area had at least five previously cleaned and sanitized hotel pans soiled with food residue. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Bonsai Sushi
|
|
Violation:
In the clean storage area, at least one previously cleaned and sanitized frying pan and two hotel pans were soiled with food residue. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Ice Cream Stations
|
|
Violation:
The wheel casters of these machines were heavily corroded and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Bonsai Teppanyaki
|
|
Violation:
The underside of some of the previously cleaned shelves of the Teppanyaki carts were soiled with food residue. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 10 - Tomodoro
|
|
Violation:
A label on the front of the tortilla making machine was peeling, making cleaning difficult. The area between the label and the machine had an accumulation of old debris. Corrections started immediately.
|
|
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:
Preparation Room-Deck 0
|
|
Violation:
At least 20 of the approximately 100 previously cleaned and sanitized white plastic bins and lids were stacked inverted and wet-nested on the preparation counter and on the cart next to the counter. Many of these wet bins were also soiled with food debris. The area was not in operation during the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 0 - Dishwash Area
|
|
Violation:
Three stacks of previously cleaned and sanitized plates and a rack of silverware were stored upright on the clean landing table when no one was at the table.
|
|
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. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Il Viaggio
|
|
Violation:
The clean storage area had at least five previously cleaned and sanitized hotel pans stacked wet. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Bar-Deck 5 - Piano Bar
|
|
Violation:
A buffet was set-up for a wedding and the self-service buffet had no passenger handwashing station.
|
|
Recommendation:
Ensure all vessels with a keel laid date of June 1, 2018 or later and any food self-service areas that have been modified since June 1, 2018, including replacement, relocation, or addition of buffet self-service counter(s) or self-service equipment, follow the requirements detailed in VSP Operations Manual section 7.7.2. Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet. Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable. An automatic handwashing system in lieu of a handwash sink is acceptable. Post a sign at each handwashing station advising passengers to wash hands before eating. A pictogram can be used in lieu of words on the sign. Position the handwashing stations along the passenger flow to the buffets. Provide at least 110 lux (10 foot candles) of light intensity at passenger handwashing stations.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Bonsai Teppanyaki
|
|
Violation:
The bulkheads behind the Teppanyaki grills were scratched and difficult to clean where scratched. This was noted in the October 2023 and August 2024 inspection reports. Staff stated that this project is complex and still to be completed.
|
|
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 bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
One of the deckhead light covers was filled with water inside walk-in refrigerator #48.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
Water pooled on the deck from the dripping water filter. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 5 - Fahrenheit 555 Steakhouse
|
|
Violation:
The deck under the small wine refrigerator was soiled with food residue. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Fahrenheit 555 Steakhouse
|
|
Violation:
The lobby bulkheads between the galley and the show galley were in disrepair in several areas. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Provisions Corridor
|
|
Violation:
A pallet of heavy cream was stored halfway under an open bulkhead with exposed wires.
|
|
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 bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
Water dripped onto the deck from the water filter next to the drinking fountain. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 10 - Dishwash
|
|
Violation:
Water pooled on the deck below the in-use flight-type warewash machine that was leaking from under the final sanitizing rinse compartment. Corrections started immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
The light intensity measured less than 220 lux at the handwash station next to undercounter refrigerator 'APPT 3.'
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Deck 0
|
|
Violation:
The light intensity measured less than 220 lux on the warewash area soiled drop-off counter.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Portside Dishwash Area
|
|
Violation:
The light intensity measured less than 220 lux on the clean landing table next to the 'paper/plastic' locker.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Deck 0- Provisions Corridor
|
|
Violation:
A fruit fly was observed flying above a pallet of food stored under an insect-control device.
|
|
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.:
39
|
|
Site:
Pantry-Deck 10 - JavaBlue Cafe
|
|
Violation:
One fly was in the pantry. The area was in operation during the inspection.
|
|
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.
|
|