|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiological Records
|
|
Violation:
The microbiological records stated all ten of the water samples collected on 1 January 2025 at 1600 were analyzed 30 minutes later at 1630 on 1 January 2025. Staff stated this was a recording error and the analysis date was 2 January 2025.
|
|
Recommendation:
Maintain sample results onboard the vessel for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The potable water manual sampling production records for 22 February 2025 stated halogen and pH were monitored more than 4 hours later at 1733.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The water pipes at three washing areas were striped blue/gray/blue. It was unknown if these pipes were directed to the potable water system.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Pantry-FSD-10-2-011
|
|
Violation:
One of the ice machine's nonpotable chilled water lines was not labeled.
|
|
Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Pantry-FSD-9-3-004
|
|
Violation:
The ice machine's nonpotable chilled water lines were not labeled.
|
|
Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The shepherd's hook was mounted from the deckhead behind three rows of deck chairs in an area that did not allow easy access during an emergency.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Pantry-FSD-10-2-011- Ice Machine
|
|
Violation:
The ice scoop handle was in contact with the ice.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 11 Windjammer Milk & Yogurt Station
|
|
Violation:
A serving utensil was missing for the yogurt.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
Many stations had lids covering foods, which made it difficult for passengers to properly manage. Many passengers were seen placing the lids on the counter tops or on other food items. It was advised to have a crew member attend to these items or either remove the lids.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Izumi
|
|
Violation:
Four previously cleaned and sanitized cutting boards were heavily scorred and stained. These were immediately removed to be shaved and re-cleaned.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Izumi
|
|
Violation:
Four undercounter refrigerators were out of service for maintenance reasons.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Windjammer Beverage Station Portside
|
|
Violation:
The sneeze guards along the countertops were chipped. These are planned to be replaced during the dry dock in March 2025.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
The hot plates at multiple islands were charred with old encrusted food debris. Staff stated the hot plates will be replaced during dry dock March 2025.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
The potwash machine was out of order since 22 February 2025.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Giovannis- Flight-Type Dishwash
|
|
Violation:
The final sanitizing rinse plate surface temperature did not reach a minimum of 160°F when measured with the inspector's thermocouple. A temperature measuring sticker also confirmed that plate surface temperatures did not reach 160°F. The machine was tested twice and surface temperatures ranged from 145°F -150°F. The area was in operation immediately shut down for maintenance.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Glasswash
|
|
Violation:
The final sanitizing rinse plate surface temperature did not reach a minimum of 160°F when measured with the inspector's thermocouple. A temperature measuring sticker also confirmed that plate surface temperatures did not reach 160°F. The machine was tested three times and temperatures measured between 150°F-154°F. In addition two of the final rinse spray nozzles did not have an effective spray pattern. The area was in operation and service immediately stopped for maintenance.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Pantry Area
|
|
Violation:
The undercounter dishwash machine was out of order and awaiting new parts.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 6 Giovannis- Flight-Type Dishwash
|
|
Violation:
The final sanitizing rinse plate surface temperature did not reach a minimum of 160°F when measured with the inspector's thermocouple. A temperature measuring sticker also confirmed that plate surface temperatures did not reach 160°F. The machine was tested twice and surface temperatures ranged from 145°F -150°F. The area was in operation immediately shut down for maintenance.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 11 Windjammer Glasswash
|
|
Violation:
The final sanitizing rinse plate surface temperature did not reach a minimum of 160°F when measured with the inspector's thermocouple. A temperature measuring sticker also confirmed that plate surface temperatures did not reach 160°F. The machine was tested three times and surface temperatures measured between 150°F-154°F. In addition two of the final rinse spray nozzles did not have an effective spray pattern. The area was in operation and service immediately stopped for maintenance.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 Izumi
|
|
Violation:
Four previously cleaned and sanitized cutting boards were heavily scorred and stained. These were immediately removed to be shaved and recleaned.
|
|
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.:
27
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
The hot plates at multiple islands were charred with old encrusted food debris. Staff stated the hot plates will be replaced during dry dock March 2025.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
The handwashing station was missing a 'Wash Hands Often' sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 Windjammer Condiments Starboard
|
|
Violation:
The light intensity at the condiment station did not reach a minimum of 220 lux. Two blown light bulbs contributed to the low light intensity.
|
|
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:
Dining Room-Deck 12 Izumi
|
|
Violation:
There was no lighting for the single standing encased wine cellar. This refrigerated cellar is used during lunch and dinner operations for open wine bottles.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 11 Windjammer Beverage Station Portside
|
|
Violation:
One fly was in the area.
|
|
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:
Galley-Deck 6 Giovannis
|
|
Violation:
Two flies were in the area.
|
|
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:
Galley-Deck 11 Windjammer Glasswash
|
|
Violation:
One fly was in the area.
|
|
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:
Galley-Deck 13 Concierge Lounge
|
|
Violation:
Three flies were in the undercounter technical compartment of the utility sink.
|
|
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.
|
|