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Item No.:
03
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Site:
Potable Water-Production
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Violation:
Production records documented routine potable water production while the ship was anchored. For example, the voyage of 12-28 October had seven destinations where the ship anchored and potable water production occurred during several hours in multiple days.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel?s potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
Some production records were not complete. For example, (1) the record dated 20 October had a chlorine value of 2.3 ppm and pH of 7.6 documented at an unknown time, and (2) a record with no date had 11 chlorine and pH measurements.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
There was no written documentation of approval from the certification organization (independent of the coating manufacturer) for the paint used to coat the potable water tanks. This was corrected by the end of the inspection.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool
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Violation:
There was no documentation to ensure that the drain cover for the whirlpool was an antientrapment drain cover. This was noted on the previous inspection of September 2024. An antientrapment drain cover was ordered.
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Recommendation:
For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool
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Violation:
Stagnant water was pooled in the bottom of the drained whirlpool.
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Recommendation:
RWFs must be designed to drain completely.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
Records did not document the chlorine concentration, only the times. As a result, it was unclear if 10 ppm or more was maintained during this process.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
14
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Site:
Preparation Room-Deck 3 - Bakery
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Violation:
The crew member working with dough had a beard and had no facial hair restraint. This was corrected immediately.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
19
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Site:
Provisions-Deck 2 - Fish Freezer
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Violation:
Frozen condensate was collected on the deckhead and deck. Additionally, boxes with fish below had a light accumulation of ice on top. The food inside the boxes did not seem impacted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Deck 2 - Meat Freezer
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Violation:
Frozen condensate was collected on the deckhead and deck. Additionally, boxes with meat below had a light accumulation of ice on top. The food inside the boxes did not seem impacted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Pantry-Deck 6 - Pantry
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Violation:
The espresso machine was out of order.
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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-Deck 5 - Lido Pantry
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Violation:
The refrigerator L 5.8 was out of order.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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-Deck 5 - Dishwash
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Violation:
The cutlery polishing machine was out of order.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 5 - Show Galley
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Violation:
Inside the cold counter #1 technical compartment, surfaces were corroded and soiled.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Bar Station
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Violation:
Inside the technical compartment of cold counter L05.04, the insulation of refrigeration pipes was broken and difficult to clean.
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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
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Site:
Galley-Deck 5 - Bar Station
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Violation:
Inside the technical compartment under the water dispenser station, surfaces had signs of corrosion.
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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.
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Item No.:
21
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Site:
Bar-Deck 8 - Pool Bar
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Violation:
Inside the cold well technical compartment, the refrigeration lines had broken insulation that was difficult to clean. Additionally, heavy condensate was collected on the technical space surfaces.
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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
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Site:
Other-Deck 8 - Spa Water Station
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Violation:
Inside the technical compartment, the tube from the water dispenser drip tray to the deck drain was broken. Additionally, pieces of raw wood and peeling surfaces under the water dispensing equipment were difficult to clean.
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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
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The handle of the left-side tilting kettle had a difficult to clean gap between the handle backside and its profile plate.
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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.:
24
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The final rinse temperature of the in-use rack-type conveyor warewash machine was less than 71°C (160°F) at the utensil surface and less than 82°C (180°F) at the manifold. The machine was evaluated several times with different methods. The temperature at the utensil surface was 68°C (155°F) and the thermolabel on the spray arm only reached 71°C/160°F. It was unclear why the machine did not have any error message or alarm going off.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Other-Deck 8 - Spa Water Station
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Violation:
Inside the technical compartment, surfaces had dust accumulations.
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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:
Bar-Deck 8 - Pool Bar
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Violation:
Inside the cold well technical compartment, the refrigeration lines had broken insulation that was difficult to clean. Additionally, heavy condensate was collected on the technical space surfaces.
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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 5 - Show Galley
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Violation:
Inside the cold counter #1 technical compartment, surfaces were corroded and soiled.
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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.:
30
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Site:
Galley-Deck 5 - Show Galley
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Violation:
The handwashing station at the entrance was soiled with food residues from cleaning activities occurring at the adjacent soiled scraping station operation.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 - Lido Outdoor Grill
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Violation:
The deckhead above the outdoor grill had a new stainless steel lining as a partial corrective action to the deficiencies noted during the VSP construction inspection of November 2019 and the previous operational inspection of September 2024. The inspector explained that the galley standard needed to cover the entire food preparation area and thus the new stainless steel deckhead lining was not enough as a corrective action. Staff stated that the plan was to mirror the galley standard construction done on a sister ship with a timeline still to be determined.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 - Lido Outdoor Waiter Stations
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Violation:
The deckhead above the waiter stations was a soft sailing cloth. This is a deficiency noted on the VSP construction inspection of November 2019. Additionally, the decks were stained and looked difficult to clean.
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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 bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 5 - Show Galley
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Violation:
The glass window had some rough surfaces. This was noted on the previous inspection of September 2024.
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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:
Provisions-Deck 2 - Fish Freezer
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Violation:
Frozen condensate was collected on the deckhead and deck. Additionally, boxes with fish below had a light accumulation of ice on top. The food inside the boxes did not seem impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 2 - Meat Freezer
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Violation:
Frozen condensate was collected on the deckhead and deck. Additionally, boxes with meat below had a light accumulation of ice on top. The food inside the boxes did not seem impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Provisions-Deck 3 - Ice Cream Walk-in Freezer
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Violation:
The light intensity was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Galley-Deck 4 - Pastry
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Violation:
The light intensity was less than 110 lux to the right of the combination oven.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Deck 6 - Pantry
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Violation:
The light intensity was less than 220 lux in front of the ice machine and the cleaning locker.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Pantry-Deck 7 - Butler's Pantry
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Violation:
The light intensity was less than 110 lux behind and around the espresso machine. Additionally, the light intensity was less than 220 lux at the countertop below the food warmer and by the plate holders.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 4 - Coffee Station
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Violation:
The light intensity behind and around the espresso machines was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 - Bar Station
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Violation:
The light intensity was less than 110 lux behind the coffee machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 5 - Lido Pantry
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Violation:
The light intensity was less than 110 lux between the ice machine and the adjacent refrigerator L 5.8.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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