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Item No.:
08
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Site:
Other-Engine Control Room Pantry
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Violation:
The backflow prevention device for the coffee machine in the engine control room pantry was continuously dripping, causing water to pool in the technical compartment.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Test Kit
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Violation:
The backflow prevention assembly test kit was last calibrated on 25 August 2021, per the certificate of calibration. The test kit is required to be calibrated annually. Staff stated they received the test kit out of calibration.
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Recommendation:
Ensure the backflow prevention assembly test kit is calibrated according to manufacturer specifications. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Log
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Violation:
The inspectors identified multiple non-testable devices during the inspection that were not listed in the ships cross-connection control program log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Pantry-Deck 8 ? Metropolitan
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Violation:
Water continuously dripped from the relief vents of the backflow prevention device for the ice machine and pooled on the deck below.
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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-Infinity Pool
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Violation:
The water infinity pool did not reach the level of the skim gutters. The tub's portside bulkhead (infinity glass wall) is at a lower height than the adjacent bulkhead where the skim gutter is located. Due to this construction design, the water cannot cascade over the skim gutter bulkhead because the water level cannot be raised higher than the portside bulkhead (glass wall) height.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 - Main Pool
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Violation:
The shepherd's hook was mounted on the left side of the multi-use TV screen and was not visible from all areas around the pool deck.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 Port - Infinity Pool
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Violation:
The shepherd's hook located on the outside lower edge of the glass bulkhead and to the right of the pool entrance was not visible from all areas of the pool deck. Remediation took place during the inspection.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 Starboard - Infinity Pool
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Violation:
The shepherd's hook was missing from this pool 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.
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Item No.:
14
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Site:
Galley-Deck 6 - Bakery
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|
Violation:
A chef actively involved in food preparation was wearing a wristwatch.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Bar-Deck 7 - Metropolitan
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Violation:
A container of milk on time control was labeled with the setup time instead of the discard time.
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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 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.:
16
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Site:
Buffet-Main Line Island #6
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Violation:
Bagged ice cream mix was located inside a time-controlled reach in refrigerator (#6) after the service period had ended. Staff reported the ice cream product was not intended to be under time control. The product was immediately discarded.
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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 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.:
16
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Site:
Dining Room-Deck 16 - Haven
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|
Violation:
The consumer food advisory on the breakfast menu was hidden underneath the bottom edge of the menu holder.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
19
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Site:
Provisions-Fish Freezer
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|
Violation:
Heavy accumulation of frost coated the outside of multiple frozen boxes of seafood products. Additionally, ice accumulated on the top of two boxes of frozen crab meat indicating a previous water leak from the deckhead.
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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:
Provisions-Meat Freezer
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|
Violation:
Ice accumulated on the sides of stacked boxes of beef loin indicating a previous water leak from the deckhead. Water dripped from the deckhead above when the inspector pushed on the deckhead seam above the boxes.
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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.:
21
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Site:
Buffet-Deck 8 - Indulge Beverage Station
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|
Violation:
The counter-mounted soda dispenser was difficult to clean because it was not fully sealed to the counter.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Buffet-Room 3
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|
Violation:
The milk unit's ambient temperature measuring device was not accurate. The internal thermometer read 38 F and the unit's read 0 F.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Buffet-Deck 8 - Indulge Beverage Station
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|
Violation:
Technical compartment below the counter-mounted soda dispenser had an excessive number of cables and cords. A sticky liquid residue coated some of the cables and the bottom of the compartment.
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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:
Galley-Deck 8 - Indulge
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|
Violation:
The grout in the countertop of the tandoori grills was cracked making it not easily cleanable. A work order had already been submitted.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair. Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 17 - Surfside Cafe
|
|
Violation:
Silicone used around the legs of the small, counter-mounted, high-speed oven at the omelet station was in poor repair, preventing the area from being easily cleaned.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
|
|
Site:
Galley-Flight-Type Dishwashers
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|
Violation:
The sanitizing rinse temperatures for the flight-type dishwashing machines in the Crew Galley, Main Galley (portside), and Surfside Galley had difficulty reaching 180'F at the final rinse manifold arms. Inspectors used heat sensitive color-changing labels on the sanitizing rinse spray arm which indicated 160'F and 170'F were reached, but 180'F was not. Plate surface temperatures reached 160'F when measured with thermometers.
Temperatures on the machine's gauges fluctuated and did not consistently reflect temperatures of the machine's compartments when compared with the inspector's cable that passed through the compartments. The inspector and staff discussed closely monitoring the equipment and adjusting when minimum temperatures are only just met.
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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. 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.:
22
|
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Site:
Galley-Deck 17 - Food Republic
|
|
Violation:
Water was dripping and pooling on the deck from underneath the hood-type potwash machine's technical compartment. The potwash was not in service at the time.
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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. 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 6 - Main Crew Galley Potwash
|
|
Violation:
The spray patternwas ineffective because the upper and lower final rinse spray nozzles were clogged with white debris. This unit was in service at the time of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
26
|
|
Site:
Pantry-Deck 8 ? Metropolitan
|
|
Violation:
A previously cleaned orange press was soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Pantry-Deck 8 ? Metropolitan
|
|
Violation:
The top outside surface of the in-use ice machine was soiled with debris.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 6 - Bakery
|
|
Violation:
The paper towel dispenser for the handwash station (near the deck-mounted mixer was located too closely to a preparation table. Water dripped onto the preparation table when an inspector and crew member reached for paper towels after washing their hands.
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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.:
31
|
|
Site:
Other-Engine Control Room Pantry
|
|
Violation:
An unlabeled spray bottle, containing a clear liquid, was in the engine control room pantry cleaning closet on a tray with other cleaning chemicals. The liquid contents of the spray bottle could not be determined. Staff removed the spray bottle to be identified and labeled.
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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.
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Item No.:
32
|
|
Site:
Bar-Deck 16 - Haven Bar
|
|
Violation:
The pantry had a fruit waste receptacle that was uncovered with exposed citrus and berry food scraps. The waste receptacle was not being actively used or monitored by a crew member. This area was not in use at the time of the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
|
|
Site:
Galley-Deck 17 - Surfside Cafe
|
|
Violation:
At the omelet station, there was a slotted or dipped space on the deck for the fire curtain to latch. This space had standing water on the deck that did not have a way to drain. Staff advised that the water was from morning cleaning prior to opening. The area was in operation.
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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:
Buffet-Deck 17 - Surfside Cafe
|
|
Violation:
Behind the grill station, there was a recessed space on the deck for the fire curtain to latch. This space had standing water on the deck that did not have a way to drain. Staff advised that the water was from morning cleaning prior to opening. The area was in operation.
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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:
Galley-Deck 17 - Food Republic
|
|
Violation:
Water was dripping and pooling on the deck from underneath the hood-type potwash machine's technical compartment. The potwash was not in service at the time.
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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
|
|
Site:
Other-Engine Control Room Pantry
|
|
Violation:
The backflow prevention device for the coffee machine in the engine control room pantry was continuously dripping, causing water to pool in the technical compartment.
|
|
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
|
|
Site:
Buffet-Deck 8 - Indulge Beverage Station
|
|
Violation:
Technical compartment below the counter-mounted soda dispenser had an excessive number of cables and cords. A sticky liquid residue coated some of the cables and the bottom of the compartment.
|
|
Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent 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
|
|
Site:
Buffet-Condiment Station #1
|
|
Violation:
The blue electrical outlet behind the microwave was not sealed to the bulkhead, which exposed an open seam.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
Water backed up from the condensate drain line and spilled onto the deck beneath the back bulkhead compressor in this room. Towels were placed around the drain line in this area to soak up the overflowing condensate.
|
|
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.:
34
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
Water backed up from the condensate drain line and spilled onto the deck beneath the back bulkhead compressor. Towels were placed around the drain line to soak up the overflowing condensate.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Bar-Deck 7 - Metropolitan
|
|
Violation:
The light intensity at the handwash station was not at least 110 lux during operation.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10-foot candles) at handwashing stations in bars.
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Item No.:
36
|
|
Site:
Buffet-Room 2
|
|
Violation:
Light intensity to the left of and behind the ice cream machine did not reach 110 lux of light.
|
|
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
|
|
Site:
Galley-Deck 6 ? Cagney?s Steakhouse
|
|
Violation:
Light bulbs at the show galley pass-over were not shatter-resistant.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
|
|
Site:
Buffet-Deck 17 - Surf Side Grill
|
|
Violation:
The light intensity at the center corner of the buffet service was below 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20- foot candles) on food preparation surfaces, and at 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
|
|
Site:
Buffet-Deck 17 - Food Republic
|
|
Violation:
The light intensity at the sushi station below the salamander oven was below 220 lux. An additional light fixture had been installed, but the light switch was pending installation.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20- foot candles) on food preparation surfaces, and at 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
|
|
Site:
Galley-Deck 8 - Indulge
|
|
Violation:
Light intensity at the reach-in refrigerator corridor behind the Q Texas Smokehouse could not reach 110 lux.
|
|
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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|
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Item No.:
37
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
Ice accumulated on the top of two boxes of frozen crab meat indicating a previous water leak from the deckhead. According to staff, the water was a result of poorly insulated chilled water lines above the freezer.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
Ice accumulated on the sides of stacked boxes of beef loin indicating a previous water leak from the deckhead. Water dripped from the deckhead when the inspector pushed on the deckhead seam above the boxes. According to staff, the water was a result of poorly insulated chilled water lines above the freezer.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|