|
|
|
Item No.:
08
|
|
Site:
Other-Deck 4 Biodigester Room
|
|
Violation:
The atmospheric vacuum breaker installed on the potable water line for the hose was designed for noncontinuous pressure; however, the hose was equipped with a valve (spray gun) downstream.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 Aft Hood Cleaning Technical Cabinet
|
|
Violation:
The positioning of the hose attached to the hood cleaning system's backflow prevention device prevented water from draining properly, causing water to collect in the hose.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 16 Plunge Pool
|
|
Violation:
The chlorine residual levels in the Plunge Pool measured above 5.0 ppm. A crew member used a test kit to measure the chlorine residual three times, and each time the kit read 'Hi,' indicating that the chlorine residual was greater than 6.0 ppm. The inspector's test kit measured 8.09 ppm, prompting an immediate closure of the plunge pool.
In the equipment room, the crew member's test kit measured 'Hi' twice and then 5.64 ppm. The inspector's test kit measured 7.14 ppm. Crew members said they would adjust the chlorine levels to below 5 ppm.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 16 Plunge Pool
|
|
Violation:
The analyzer in the Plunge Pool equipment room read 4.15 ppm. The crew member's test kit measured 'Hi' twice and then 5.64 ppm. The inspector's test kit measured 7.14 ppm. Crew members said they would adjust the chlorine levels to below 5 ppm and calibrate the analyzer.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 16 Plunge Pool
|
|
Violation:
One screw was missing in the anti-entrapment drain cover.
|
|
Recommendation:
Ensure anti-entrapment drain covers are installed in accordance with manufacturer specifications.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastrointestinal (AGE) Illness Record Review
|
|
Violation:
A crew member experienced an onset of AGE symptoms at 0000 on May 15. They reported to medical later that same day at 1038. The crew member did not have a cabin mate and did not share a bathroom. Additionally, the crew member did not report to work after experiencing symptoms, but it was unclear if they visited crew mess. The crew member received disciplinary action.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 7 Crown Grill
|
|
Violation:
Crab cakes stored inside the reach-in refrigeration unit were identified with an incorrect date of preparation (15 May 2025) and incorrect date of discard (21 May 2025). The cooling log identified the 'crab cake mixture' used in these crab cakes was prepared on 14 May 2025. Crew initiated corrective action.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 Frozen Vegetables
|
|
Violation:
Ice accumulated on a box of ravioli.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 Frozen Fish
|
|
Violation:
Ice accumulated on boxes of lobster.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 Aft Port Beverage Station
|
|
Violation:
The water tap nozzle screens were brittle and cracked.
|
|
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.:
21
|
|
Site:
Buffet-Deck 16 Horizon Court Starboard Hot Food Service Line
|
|
Violation:
Three metal handles for the undercounter time control food storage units were broken, creating sharp difficult-to-clean surfaces. Crew identified replacement handles were arriving during May 2025.
|
|
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. 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 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 Horizon Court Starboard Hot Show Galley
|
|
Violation:
The silicone between juncture of the flat to grill and bulkhead was peeling and in disrepair. Food debris accumulated inside recessed areas. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 Horizon Court Portside Hot Show Galley
|
|
Violation:
Two undercounter time control food storage unit's metal handles were broken, creating sharp, difficult-to-clean surfaces. Crew identified that replacement handles were arriving during May 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. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Hot Galley Grooved Grills
|
|
Violation:
Seams and gaps surrounded the grease chute in the grease chute housing. The profile was missing for the left unit and screws for the profile were missing for the right unit.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Hot Galley Deep Fat Fryers
|
|
Violation:
Seams surrounded the drain line penetrations in the technical space.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The manufacturer designed the sliding rack in the hood-type potwash machine to slide left and right. However, the potwash did not have a clean landing for the rack on either side of the machine. As a result, crew members had to reach deep into the machine to retrieve pots and pans and manually lift the heavy rack out to inspect the wash and final rinse arms below. This installation hindered the proper use of the machine and raised personal safety concerns for crew members working in the area.
Additionally, excessive water leaked from the machine at the start of each wash cycle, causing wash water to pool on the deck below. Crew members reported that a gasket was missing from one of the spray arms, which affected the wash and final rinse sprays. Crew could not view the spray pattern to confirm an effective spray pattern. Upon inspection, the upper wash and final rinse arms were soiled with debris and scale.
The crew took the unit out of service and began using the three-compartment sink for cleaning and sanitizing.
|
|
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). Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Scullery
|
|
Violation:
Debris blocked two auxiliary spray nozzles of the in-use flight-type conveyor dishwash machine. Crew cleaned the nozzles immediately.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 Potwash Area
|
|
Violation:
The potwash machine did not achieve a consistent plate surface temperature of 160F during the final rinse. Using a calibrated irreversible thermometer, the final rinse temperature measured 156F, 157F, 158F, and 158F during four measurements. The potwash machine's gauge identified the final rinse temperature as 177F. Crew initiated corrective action.
|
|
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 15 Potwash Area
|
|
Violation:
The potwash machine did not achieve a consistent plate surface temperature of 160F during the final rinse. Using a calibrated irreversible thermometer, the final rinse temperature measured 156F, 157F, 158F, and 158F during four measurements. The potwash machine's gauge identified the final rinse temperature as 177F. Crew initiated corrective action.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than 82C (180F). Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Starboard Ice Station - Crushed Ice Machine
|
|
Violation:
Thick black debris soiled the inside top of the ice bin near the chute. A piece of green food debris was in the bottom of the ice bin. Crew took the unit out of service for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Starboard Aft Ice Station - Crushed Ice Machine
|
|
Violation:
Thick black debris soiled the inside top of the ice bin near the chute. A small accumulation of black debris soiled the ice cube evaporator panel lowering arm. Crew took the unit out of service for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Aft Port Beverage Station
|
|
Violation:
Excessive dust soiled the technical space above the nozzle of the newly installed juice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 Aft Ice Station
|
|
Violation:
Brown residue and debris accumulated on the plastic brackets supporting the ice tray, located in the food-splash zone of the ice machine. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Aft Hot Galley Deep Fat Fryers
|
|
Violation:
Excessive grease accumulated in the top of the technical compartment below the deep fat fryers.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 Starboard Forward Dishwash
|
|
Violation:
Condensate dripped from the deckhead on to the in-use flight-type conveyor dishwash machine. The crew immediately began cleaning the area.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Hot Galley Deep Fat Fryers
|
|
Violation:
Two deep fat fryer units were soiled around the drain line in the technical space. Crew began cleaning the area immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 Horizon Court Starboard Hot Show Galley
|
|
Violation:
The silicone between juncture of the flat to grill and bulkhead was peeling and in disrepair. Food debris accumulated inside recessed areas. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 16 Horizon Court Bistro Portside
|
|
Violation:
Moisture visibly dripped from the food-contact surfaces of five plates that were stacked for customer service at the aft pastry buffet. Crew initiated corrective action.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 15 Hot Preparation Area
|
|
Violation:
The user-adjusted handwashing sink was unable to deliver water through the mixing valve below 120F. When the cold handle was activated, the water temperature measured 123F. Crew identified the cold water supply was shut off. Crew initiated corrective action.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 6A
|
|
Violation:
The bar was not constructed with a handwash station where drinks are mixed. Handwash stations were located in the pantries behind doors. Crew reported the doors remained closed during service.
|
|
Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door.
|
|
|
Item No.:
31
|
|
Site:
Bar-Deck 6 Good Spirits
|
|
Violation:
Two yellow buckets of accelerated hydrogen peroxide for disinfecting nonfood-contact surfaces were stored on the deck. Crew moved them immediately.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 Forward Hot Line
|
|
Violation:
The tiled deck in front of the metal landing for the flat-top grill was in disrepair. Food residue accumulated in the recessed areas.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 Blast Chiller Room
|
|
Violation:
Ice accumulated on the curtains, deckhead, and condenser unit inside the blast chiller located inside of walk-in refrigeration unit # 15604. The ice did not impact any food items.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 Horizon Court Aft Hot Show Galley
|
|
Violation:
The coved tiles between the deck and bulkhead were cracked and left in disrepair, allowing dust and food debris to accumulate in the recessed areas.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 Frozen Fish
|
|
Violation:
Frozen condensate accumulated on the deckhead, while ice formed on the bulkheads, shelves, and boxes of lobster.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 Frozen Vegetables
|
|
Violation:
Frozen condensate accumulated on the deckhead, and ice formed on the bulkheads, shelves, and a box of ravioli. The side panel on the evaporative condenser was open and ice accumulated in the technical space. Technical crew reported a valve was replaced a day prior to inspection and they will continue to follow up.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 7 Crown Grill
|
|
Violation:
The drain inside technical space JC/071126A was clogged, causing six inches of water to accumulate inside the technical compartment. The crew initiated corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 7 Crown Grill
|
|
Violation:
Six inches of water accumulated inside technical space JC/071126A from a clogged drain. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Excessive water pooled on the deck during the hood-type potwash wash cycle.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Starboard Forward Dishwash
|
|
Violation:
Excessive condensate accumulated on the deckhead over the clean end of the in-use flight-type conveyor dishwash. Water dripped from the deckhead on to the machine, but the clean dishes were not affected. The crew immediately began cleaning the area.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
Flies were sighted in multiple food service areas, including the following:
Deck 5 - Scullery Biodigester (two)
Deck 6 - Starboard Water Station (one)
Deck 11 ? Bell Box Entrance (one)
Deck 11 ? Bell Box Bar Pantry (one)
Deck 15 ? Lido Galley Potwash (one)
Deck 16 ? Horizon Court Pantry (one)
Deck 16 ? Horizon Court Buffet Aft Waiter Station, Portside (one)
Deck 16 ? Horizon Court Buffet Starboard Show Galley (one)
Deck 16 ? Horizon Court Forward Pantry, Starboard (one)
|
|
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.
|
|