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Item No.:
*
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Site:
Galley-Park Cafe
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Violation:
Records showed that chicken was cooked in the main galley and, while on temperature control, was moved to Park Cafe where it was cooled. The chicken was maintained on temperature control; however, it took 20 minutes before cooling began. This process introduces more opportunities for risk and error.
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Recommendation:
It is recommended the food is cooled where it is cooked and then maintained on temperature control at or below 41F.
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Item No.:
11
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Site:
Galley-Bakery
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Violation:
A baker working with bare hands and puff pastry had two small open wounds on his hands.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Chops Grille
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Violation:
A tray of tater tots was labeled March 11?17, 2025. Cooling records documented the tater tots were breaded and cooled on March 11th; however, crew stated the mashed potatoes for the tater tots were cooked and cooled on March 10th. Crew were unable to locate cooling logs from March 10th.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
17
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Site:
Galley-Chops Grille
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Violation:
Cooling records documented tater tots were breaded and cooled on March 11th. Crew stated the mashed potatoes for the tater tots were cooked and cooled on March 10th. However, the tray of tater tots was labeled March 11?17, 2025. Crew were unable to locate cooling logs from March 10th.
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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:
Preparation Room-Prepared Meat
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Violation:
On the top shelf of the storage racks, three trays of thawing beef, wrapped in plastic, had pieces of meat hanging over the edges. As a result, condensate accumulated and dripped onto the plastic-wrapped thawing meat on the lower racks.
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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.
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Item No.:
21
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Site:
Galley-Samba Grill
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Violation:
The drinking fountain foundation was dislodged from the deck.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Windjammer Warewash
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Violation:
A drinking straw and food debris were on the clean side of the glass wash machine. The machine was in active use.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Windjammer Warewash
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Violation:
A stack of wet fabric napkins and food debris were on the clean side of the flight-type warewashing machine. The machine was in active use.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Samba
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Violation:
In the corridor outside the galley near the elevators, six large stacks of soiled items (each containing six to eight trays) and three storage racks of clean plates were stored directly in front of a sign stating, 'No storing at any time.' Crew members were unable to explain where the items came from or why they had been placed there.
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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.:
22
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Site:
Galley-Windjammer Potwash
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Violation:
The upper wash arms of the front loading potwash machine were soiled with a thick scale. Also, the top of the machine was soiled with a thick scale. After a warewash cycle, a pan in the machine was still soiled with a small amount of food debris.
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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 warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Bar-Pool Bar
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Violation:
The right beer tap was soiled with thick brown debris. The tap was last used approximately 2 weeks prior.
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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.:
26
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Site:
Galley-Windjammer Ice Station
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Violation:
The inside of the right ice machine bin was soiled with white flour-like debris near the ice scoop hook. A small piece of brown food debris was located in the ice water in the left ice machine bin. Ice water was visible at the bottom of the bin because the ice level was very low. Both units were taken out of service for cleaning.
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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.
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Item No.:
27
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Site:
Buffet-Deck 3 Crew Mess Beverage Station
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Violation:
The top of the chute where the milk dispensing nozzle enters the bulk milk refrigeration unit was heavily soiled with more than a day's accumulation of milk residue.
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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-Windjammer
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Violation:
A drinking straw and food debris were on the clean side of the glass wash machine. The machine was in active use.
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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-Windjammer Warewash
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Violation:
A stack of wet fabric napkins and food debris were on the clean side of the flight-type warewashing machine. The machine was in active use.
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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:
Provisions-Freezer: Frozen Meat
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Violation:
Red residue was on the plastic curtains at the freezer's entrance. The residue could be removed with an alcohol swab.
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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:
Pantry-Deck 10: Housekeeping Pantry FSD 10-6-004
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Violation:
On the clean storage racks, two plastic containers containing sugar packets were stored on top of a tray of previously cleaned and sanitized utensils and glasses.
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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.
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Item No.:
28
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Site:
Galley-Windjammer Warewash
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Violation:
A stack of wet fabric napkins and food debris were on the clean side of the flight-type warewashing machine. The machine was in active use.
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Recommendation:
Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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Item No.:
28
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Site:
Dining Room-Samba Grill
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Violation:
Five knives wrapped in plastic wrap and two knife sharpeners were stored on the carpet under a settee bench seat. The carpet was soiled with dust, wood chips from the settee, and old food debris. An insect bait station was located a few inches from the previously cleaned items. A crew member stated they were placed there the morning of the inspection.
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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.:
28
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Site:
Galley-Samba
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Violation:
In the corridor outside the galley near the elevators, three storage racks of clean plates were stored directly in front of a sign stating, 'No storing at any time.' Crew members were unable to explain where the items came from or why they had been placed there.
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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.
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Item No.:
29
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Site:
Galley-Park Cafe Show Galley
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Violation:
The water temperature at the handwashing station measured 123-124F and could not be adjusted by the user. Corrective action began immediately.
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Recommendation:
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 49C (120F).
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Item No.:
30
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Site:
Galley-Windjammer
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Violation:
Both paper towel dispensers at the handwashing station at the entrance of the galley (near the warewash area) were empty.
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Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
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Item No.:
33
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Site:
Preparation Room-Prepared Meat
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Violation:
Reddish fluid pooled on the deck beneath storage racks containing trays of thawing meat.
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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:
Preparation Room-Fish
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Violation:
A paper sign in a plastic sleeve above the handwashing sink was wet. The bulkhead was severely rusted in this area.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Bar-Rita's Cantina
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Violation:
The area below the storage cabinet (opposite FDS 11.7.016 where it meets the deck) had two large openings, exposing void space behind. Additionally, the area was soiled with dust, dirt, and old food debris. Corrective action began immediately.
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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. 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-Samba Grill
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Violation:
Five knives wrapped in plastic wrap and two knife sharpeners were stored on the carpet under a settee bench seat. The carpet was soiled with dust, wood chips from the settee, and old food 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.:
39
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Site:
Bar-Rita's Cantina
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Violation:
One insect was crawling on the counter near clean glasses. Three insects were crawling in the storage cabinet opposite FDS 11.7.016. The horticulturist identified the insects as a type of beetle.
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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.:
39
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Site:
Galley-Deck 5 Starboard Beverage Station
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Violation:
Two flies were located in the undercounter cabinets where soda syrups were stored.
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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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