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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
The initial calibration prior to the beginning of production on 4 February 2025 was not recorded on the data logger chart. An additional calibration was recorded four hours after production started. Staff stated it was a recording error.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Galley-Deck 11 Mistral Hot Galley
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Violation:
A backflow prevention device behind the combination ovens was continuously leaking. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 Infinity Pool
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Violation:
The telescoping shepherd's hook on the aft railing was not prominent and difficult to access during an emergency. Staff secured the handle so it was nontelescoping before the inspector left the area.
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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.
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Item No.:
13
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Site:
Galley-Deck 4 Memori Potwash
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Violation:
The crew member working on the clean side of the three-compartment sink was only immersing the cleaned utensils in the hot sanitizing solution for seven seconds. The inspector inquired about this operation and the crew member explained more than once how only seven seconds was needed. The inspector explained to him that when hot water is used for sanitizing, utensils need immersion for at least 30 seconds. Corrections started immediately.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
16
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Site:
Bar-Deck 5 Living Room Cafe
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Violation:
Food was not marked with the setup and discard times, only the time control unit. The refrigerated time control display unit with sandwiches, wraps, and salads had a blue dot outside, indicating setup and discard times of 13:00-17:00. However, the same menu will be replenished for the next time control period of 16:30-20:30, which potentially allows a food to be on time control for more than 4 hours.
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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 (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) 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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Bar-Deck 3 Marina
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Violation:
The time control milk compartments of the espresso machines were not labeled as such. Corrections started immediately.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Bar-Deck 4 Memori Bar
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Violation:
The container with what crew identified as dry pineapple was not labeled. Corrections started immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Deck 2 Spirits
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Violation:
An open cardboard box containing three alcohol bottles was stored on the deck.
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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:
Bar-Deck 11 Mistral Bar
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Violation:
The container with small green balls was not labeled. Staff identified the contents as wasabi bites. Corrections started immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Preparation Room-Deck 2
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Violation:
The roll-in refrigerator was out of order. Staff stated they submitted a warranty claim.
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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 3 Seta
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Violation:
The bottom combination oven 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:
Bar-Deck 5 Living Room Cafe
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Violation:
The ice cream freezer 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.:
21
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Site:
Other-Deck 8 Bridge Coffee Station
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Violation:
The edges of the mini refrigerator door had remnants of plastic film that made cleaning difficult. 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.:
21
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Site:
Bar-Deck 11 Mistral Bar
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Violation:
The back bar countertop was chipped in front of the beer taps.
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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 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.
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Item No.:
21
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Site:
Provisions-Deck 2 Galley Store
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Violation:
Various food equipment was stored on three wood pallets. Staff stated they ordered non-wood pallets that are expected to arrive by the end of the month.
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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 11 Mistral
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Violation:
A fabric photo box, used when taking food photos, was in the hot pass area. The fabric was difficult to clean and this box is unnecessary for the food operations. It was removed from the galley immediately.
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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.:
22
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Site:
Galley-Deck 11 Mistral Cold Galley
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Violation:
The chemical solution in a sanitizing bucket was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 11 Mistral Potwash
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Violation:
The sanitizing solution in the three-compartment sink was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Preparation Room-Deck 2 Potwash
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Violation:
The front-loading potwash machine was out of order. Staff stated they submitted a warranty claim.
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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 Beach House Potwash
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Violation:
The undercounter warewash machine seemed to not have a final sanitizing rinse cycle at the end of the operation. A second evaluation was performed, and the final sanitizing rinse gauge did not reach 180°F, but the inspector's thermocouple measured 171°F at the utensil surface. The final sanitizing rinse cycle should have taken 7 to 8 seconds per the data plate; however, it only lasted about 2 seconds. Corrections started immediately.
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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. 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.:
24
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Site:
Galley-Deck 4 Memori Potwash
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Violation:
The crew member working on the clean side of the three-compartment sink was only immersing the cleaned utensils in the hot sanitizing solution for seven seconds. The inspector inquired about this operation and the crew member explained more than once how only seven seconds was needed. The inspector explained to him that when hot water is used for sanitizing, utensils need immersion for at least 30 seconds. Corrections started immediately.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
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Site:
Galley-Deck 5 Beach House Potwash
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Violation:
The undercounter warewash machine seemed to not have a final sanitizing rinse cycle at the end of the operation. A second evaluation was performed, and the final sanitizing rinse gauge did not reach 180°F, but the inspector's thermocouple measured 171°F at the utensil surface. The final sanitizing rinse cycle should have taken 7 to 8 seconds per the data plate; however, it only lasted about 2 seconds. Corrections started immediately.
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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:
Pantry-Deck 3 Marina
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Violation:
The top of the ice machine was soiled with more than a day's accumulation of 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.:
27
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Site:
Galley-Deck 5 Beach House Hot Galley
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Violation:
The top of the bulkhead-mounted neutral cabinet was soiled with more than a day's accumulation of sticky 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.:
27
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Site:
Pantry-Deck 11 Sky Bar
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Violation:
The top of the neutral cabinet was soiled with more than a day's accumulation of 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.:
28
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Site:
Provisions-Deck 2 Galley Store
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Violation:
Various food equipment and utensils were stored on the deck, including: (1) Eight stacks, approximately six feet high, of plastic bins containing various kitchenware; (2) A stack of three cutting boards and a food processor; (3) A stack of four empty plastic bins with lids; (4) A stack of four cardboard boxes containing kitchenware; (5) An open plastic bin containing a bowl, pan, and various pieces of food equipment; and (6) a stack of four plastic bins, 20 bin covers, and a tray with knives and a spatula. Additionally, multiple utensils were stored uncovered, including five knives, three spatulas, tongs, and three cutting boards.
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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). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 11 Mistral Potwash
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Violation:
In the clean storage area, six pans were stacked wet. Corrections started immediately.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Bar-Deck 3 Port Marina Bar Locker
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Violation:
Single-use and single-service items such as paper napkins, paper cups, and coffee filters were stored in this room. The bulkheads and deckhead had difficult to clean and soiled features such as exposed soft insulation, ducts, and cable trays. The deck was also soiled with debris.
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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.:
29
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Site:
Galley-Deck 3 Seta
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Violation:
The water temperature at the double handwashing station could not consistently stay above 100°F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 3 Tides
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Violation:
The water temperature at the double handwashing station could not consistently stay above 100°F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Pantry-Deck 5 Living Room Cafe
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Violation:
The water temperature at the handwashing station did not reach 100°F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
31
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Site:
Other-Deck 8 Bridge Coffee Station
|
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Violation:
At least three unlabeled spray bottles with chemicals were stored inside the neutral cabinet. Corrections started immediately.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material. Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Other-Deck 3 Wine Vault
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Violation:
The white wine refrigerators had open gaps at the bottom and the sides that exposed soiled and difficult to clean areas. Corrections started immediately.
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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. 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:
Bar-Deck 10 Pool Bar Waiter Station
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Violation:
Large gaps were in the back, sides, and bottom of the waiter station. The cabinet/deck juncture was not coved.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Dining Room-Deck 5 Beach House
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Violation:
The waiter stations had no coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Deck 3 Starboard Marina Bar Locker
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Violation:
Trolleys with trays of clean glasses were stored in this room. The deck had no coving and was soiled with debris.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Bar-Deck 3 Port Marina Bar Locker
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Violation:
Single-use and single-service items such as paper napkins, paper cups, and coffee filters were stored in this room. The bulkheads and deckhead had difficult to clean and soiled features such as exposed soft insulation, ducts, and cable trays. The deck was also soiled with debris.
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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 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:
Bar-Deck 3 Port Marina Bar Waiter Station
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Violation:
The cabinet/deck juncture was not coved.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
|
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Site:
Bar-Deck 3 Port Marina Bar Waiter Station
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Violation:
The light intensity could not be raised to at least 220 lux during cleaning operations.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Other-Deck 3 Starboard Marina Bar Locker
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Violation:
Trolleys with trays of clean glasses were stored in this room. The light intensity was less than 220 lux.
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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:
Bar-Deck 5 Living Room Cafe
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Violation:
The light intensity measured 19 lux between the espresso machines when the cleaning lights were on.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Deck 5 Beach House
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|
Violation:
In the in-use cold galley, the deckhead light above the handwashing station was switched off. The light intensity at the handwashing station was less than 220 lux. This was corrected when the crew switched on the 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.:
36
|
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Site:
Pantry-Deck 5 Living Room Cafe
|
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Violation:
The deckhead light above the clean end of the dishwash area was not working, causing some of the area to have a light intensity of less than 220 lux.
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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:
Galley-Deck 4 Memori Sushi Show Galley
|
|
Violation:
The light intensity at the front food preparation counter and the far left handwashing station was less than 220 lux.
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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:
Other-Deck 8 Bridge Coffee Station
|
|
Violation:
The light intensity around the espresso machine 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. 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 11 Mistral
|
|
Violation:
The light intensity was less than 110 lux to the right of the ice machine.
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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. 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.:
38
|
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Site:
Galley-Deck 11 Mistral
|
|
Violation:
A fabric photo box, used when taking food photos, was in the hot pass area. The fabric was difficult to clean and this box is unnecessary for the food operations. It was removed from the galley immediately.
|
|
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.:
38
|
|
Site:
Bar-Deck 10 Pool Bar
|
|
Violation:
Paper and a TV remote control were stored in the cup storage of the espresso machine. These items were removed immediately.
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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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