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Item No.:
19
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Site:
Provisions-Deck 1 - Port Side Shell Gate 22
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Violation:
At least nine raw wood pallets were used to store bottled water and bar mixers. The pallets had ledges, projections, and crevices, making them difficult to clean. Provisioning last took place four days prior.
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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:
Buffet-Deck 11 - Windjammer - Port
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Violation:
Multiple serving utensils for food offered for self-service along the port forward buffet stations were positioned outside the sneeze guard and were not protected by other means. This was corrected.
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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.:
26
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Site:
Buffet-Deck 11 - Windjammer - Port Beverage Station #2
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Violation:
Old juice residue of more than a day's accumulation was in the recessed seam above the juice machine's dispensing nozzles. The food was scraped out using the inspector's thermometer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer - Aft Station #2
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Violation:
Three bowls consisting of soy sauce, chopped scallions, and sliced ginger were provided for passenger self-service, however, the placement of the bowls was outside the sneeze shield and they were not protected from possible contamination by other effective means.
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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.:
21
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Site:
Buffet-Deck 11 - Windjammer - Aft Station #2
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Violation:
Open seams were present along the worker side of the countertop where sections joined together. Silicone was used to fill the openings during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
36
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Site:
Buffet-Deck 11 - Windjammer - Aft
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Violation:
Light intensity at the self-service cereal station did not reach 220 lux of light during operation.
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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:
Buffet-Deck 11 - Windjammer - Aft Starboard
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Violation:
Light intensity at the crew handwash station adjacent the egg cooking station did not reach 220 lux of light.
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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.:
39
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Site:
Buffet-Deck 11 - Windjammer - Aft Port
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Violation:
A tiny fly was observed next to the crew handwashing station for the port aft work station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
22
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Site:
Dining Room-Deck 11 - Windjammer - Port Aft Waiter Station
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Violation:
Two stacked brown bus bins were stored on the deck at this station.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
36
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Site:
Buffet-Deck 11 - Windjammer - Aft Beverage Stations
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Violation:
Light intensity could not reach 220/110 lux of light along the front passenger self-service beverage counters of both port and starboard stations. Juice and water dispensers, beverage condiments, and beverage cups were located on these counters.
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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) 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. 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.:
19
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Site:
Buffet-Deck 11 - Windjammer - Starboard Beverage Station
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Violation:
A glass dispensing container of honey out for passenger self-service was missing the top sliding cover, exposing the honey to possible contamination.
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Recommendation:
Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions.
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Item No.:
18
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Site:
Galley-Deck 11 - Windjammer -
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Violation:
A tray of raw chicken sausage links was stored above pasteurized liquid eggs inside a reach-in refrigerator. This was corrected.
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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.
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Item No.:
21
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Site:
Galley-Deck 11 - Windjammer - Aft Pantry
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Violation:
Four circular penetrations were present along the surface of the working countertop.
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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.:
18
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Site:
Galley-Deck 11 - Chops
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Violation:
A metal container consisting of raw shrimp and another container of raw tuna were stored above a container of cooked crab meat. This was corrected.
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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.
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Item No.:
27
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Site:
Galley-Deck 5 - Ice Machine
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Violation:
Dried white granular residue was on the surface of the ice bin door's black bumper.
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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.:
33
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Site:
Galley-Deck 5 - Potwash
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Violation:
Deck grouting was recessed along the gutterways near the soiled drop area of the potwash station. Additionally, the grouting was stained a dark color in these same areas.
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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.:
37
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Condensate collected on the recessed deckhead area near the clean landing of the flight-type dishwash machine and dripped onto a deck stand below. A plastic rack containing clean dishware was stored on the rack, however the rack was not impacted by the dripping condensate.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
27
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Condensate collected on the recessed deckhead area near the clean landing of the flight-type dishwash machine and dripped onto a deck stand below. A plastic rack containing clean dishware was stored on the rack, however the rack was not impacted by the dripping condensate.
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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.:
08
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Site:
Galley-Deck 4 - Potwash
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Violation:
Water consistently dripped from the atmospheric vent of the backflow prevention assembly for the trolley wash indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Galley-Deck 4 - Blast Chiller
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Violation:
A crew member did not sanitize his thermometer prior to taking the temperature of cooling salsa. Supervisory staff immediately retrained this crew member.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
22
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Site:
Galley-Deck 3 - Trolley Wash
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Violation:
The large trolley wash was out of service on the day of the inspection. Staff reported this unit went out of service the day prior.
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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.:
13
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Site:
Food Service General-Sushi Making Variance
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Violation:
For the voyage that ended on 9 December 2024, a passenger AGE symptom declaration statement for the sushi making class was left blank.
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Recommendation:
Ensure AGE questionaires are completed as per the approved variance.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool # 2 & 3 - Flotation Device
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Violation:
The flotation device between pools #2 and #3 did not have a rope attached.
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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-Blue and Yellow Water Slides
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Violation:
In the mechanical room, the analyzer read 2.8ppm (blue slide) and 2.6ppm (yellow slide). During the manual reading, the blue slide measured 3.34 (difference of 0.54) and the yellow slide measured 3.11ppm (difference of 0.51). Both analyzers were recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Housekeeping-Private Whirlpools
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Violation:
Records documented that none of the private whirlpools in 11 cabins were cleaned and disinfected between occupancies on November 26.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
21
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Site:
Provisions-Deck 1 - Port Side Shell Gate 22
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Violation:
At least nine raw wood pallets were used to store bottled water and bar mixers. The pallets had ledges, projections, and crevices, making them difficult to clean. Provisioning last took place four days prior.
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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:
Provisions-Deck 0 - Landing Area
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Violation:
Five large plastic food containers were soiled with food residues and stored inside a trolley. Additionally, 10 plate covers were in this area.
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Recommendation:
Soiled food equipment and utensils must be stored in a warewash area to be cleaned and sanitized.
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Item No.:
27
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Site:
Preparation Room-Deck 1
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Violation:
The technical compartments for both upright refrigerators were soiled with more of a day's accumulation of debris.
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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.:
21
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Site:
Preparation Room-Deck 1
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Violation:
Two trolleys used for food storage showed signs of heavy corrosion in several places, like on the door hinges and screws. The corroded surfaces 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.
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Item No.:
17
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Site:
Galley-Deck 2 - Walk-in Freezer
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Violation:
The cooling process for a container of lamb stew prepared on December 6 was not documented on the cooling log. Staff stated that it was cooled down properly but not documented by mistake.
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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 5C (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:
Buffet-Deck 5 - Staff Mess
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Violation:
During lunch service, a bowl of apples out for self-service had no serving utensil. Corrections started immediately.
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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:
Bar-Deck 5 - Cafe Promenade
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Violation:
The right espresso machine had slotted fasteners in the food zone by both steamer wands. These fasteners made cleaning difficult.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
27
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Site:
Galley-Deck 5 - Cafe Promenade
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Violation:
The technical compartments of both upright refrigerators were heavily soiled with more than a day's accumulation of water and debris. Corrections started immediately.
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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.:
21
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Site:
Galley-Deck 5 - Cafe Promenade
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Violation:
The top panel of the ice machine had a loose metal plate that created a difficult to clean crevice and projection. Corrections started immediately.
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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.:
20
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Site:
Galley-Deck 4 - Giovanni's Table
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Violation:
The counter mounted salamander 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.:
38
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Site:
Galley-Deck 4 - Giovanni's Table
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Violation:
Staff stated that the out of order counter mounted salamander was not needed for the operation and would be removed.
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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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