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Item No.:
26
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Site:
Bar-Deck 5 - Cafe Two70
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Violation:
Standing water was inside a previously cleaned and sanitized blender.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Buffet-Deck 3 - Sorrento's
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Violation:
Excessive silicone was around the front two legs of the espresso machine making these surfaces difficult to clean. Additionally, food residue was a build-up in this area.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are 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 13 - Windjammer - Bar
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Violation:
Silicone deposits were on the countertop from the previous counter mounted coffee machine making the area difficult to clean.
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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.:
24
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Site:
Galley-Deck 14 - Solarium - Warewashing Area
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Violation:
The final sanitizing rinse temperature of the rack-type dishwash machine was not consistent during operation. Temperatures ranged from 151F to 167F when manually evaluated. The gauge temperatures ranged from 134F to 187F. The unit was taken out-of-service until it could be corrected.
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Recommendation:
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
06
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Site:
Potable Water-Potable Water Bunker Log
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Violation:
Unusual events during the potable water bunkering process were not being documented. An electronic data logger was used for halogen monitoring during the potable water bunkering process and not accessible for documentation. A manual log is needed to document these events.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used instead of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Deck 2 - Garbage Room
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Violation:
The potable water lines did not have appropriate striping, (blue or blue/green/blue) on lines connected to the handwashing sinks.
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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 water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The 'dedicated technical' line was striped, blue/gray/blue; however, this line was not directed to the potable water system.
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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 water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 - Main Pool - Forward
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Violation:
The shepherd's hook was not located in a prominent location for access by passengers during an emergency.
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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 (3.3 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 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
16
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Site:
Galley-Deck 2 - Preparation Area
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Violation:
A large, (6-inch/9-inch) tray of sliced cheese registered internal temperatures of 54F - 56F while resting on the preparation counter. The tray did not have a time control sticker designation indicating when the cheese was removed from temperature control. Additionally, a crew member was not actively slicing cheese in this area at the time of the inspection. The cheese was discarded.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control.
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Item No.:
08
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Site:
Buffet-Deck 2 - Beverage Station
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Violation:
The backflow prevention devices for the ice machine and coffee machine were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
On voyage 247, one food worker developed AGE symptoms on 30 January 2026 at 0700 and did not report to the medical center until 30 January 2026 at 1040. The crew member stated they went back to bed and reported when they woke up. Disciplinary action was on file.
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Recommendation:
When food employees are symptomatic and 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; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and 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; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
28
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Site:
Buffet-Deck 13 - Windjammer - Bakery Station
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Violation:
Food residue coated the bottom of a silverware container holding silverware out for passenger self-service.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.:
27
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Site:
Buffet-Deck 13 - Windjammer - Bakery Station
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Violation:
Food residue coated the bottom of a silverware container holding silverware out for passenger self-service.
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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.:
19
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Site:
Buffet-Deck 13 - Windjammer - Bakery Station
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Violation:
Two self-service tongs were placed outside of the sneeze shield and not protected.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
27
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Site:
Bar-Deck 13 - Windjammer - Bar
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Violation:
Silicone deposits were on the countertop from the previous counter mounted coffee machine.
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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.:
26
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Site:
Buffet-Deck 13 - Windjammer - Ice/Water Machines
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Violation:
A pink, slimy material was on the ice chute plastic housing of the ice/water dispensing units at the following locations: portside coffee station, and starboard side beverage station.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
14
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Site:
Buffet-Deck 13 - Windjammer - Starboard Beverage Station
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Violation:
A crew member with a goatee and no hair restraint was working at the beverage station at the time of the inspection.
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Recommendation:
Ensure food employees wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair. Ensure these items are designed and worn effectively to keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service articles and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
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Item No.:
19
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Site:
Buffet-Deck 13 - Windjammer - Salad Station
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Violation:
During lunch service, three containers of salad dressings were positioned outside the sneeze shield and unprotected.
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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.:
29
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Site:
Galley-Deck 13 - Windjammer - Dishwash
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Violation:
A bucket of water was inside the handwashing sink basin near the soiled end of the dishwash machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
22
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Site:
Galley-Deck 13 - Windjammer - Dishwash
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Violation:
Water pressure from the flight-type dishwashing machine's final rinse spray arms was minimal and only produced a weak spray. The unit was in operation at the time of the finding and was taken out-of- service to be repaired. Additionally, when the tank doors were opened, the door gaskets fell out and were difficult to put back in place prior to closing the doors.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Deck 13 - Windjammer - Dishwash
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Violation:
The middle spray nozzle on the top final rinse spray arm of the conveyor rack-type dishwash machine was not emitting any water when evaluated.
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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; (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.:
33
|
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Site:
Galley-Deck 13 - Windjammer
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Violation:
Deck grout was recessed or missing in multiple areas of the potwash and hot galley areas.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
22
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Site:
Galley-Deck 13 - Windjammer - Potwash
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Violation:
The thermometer for the sanitizing rinse tank of the three-compartment sink read 50F when manual readings measured above 90F.
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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; (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.:
26
|
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Site:
Buffet-Deck 13 - Concierge Lounge
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Violation:
Coffee residue of more than a day's accumulation coated the espresso machine?s underside nozzle housing.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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-Deck 5 - Giovanni's
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Violation:
Pink mold residue was on the plastic ice dispenser chute of the ice/water machine.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
18
|
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Site:
Galley-Deck 5 - Cafe Two70
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Violation:
A container of raw bacon was stored on top of a container of cold smoked salmon.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
28
|
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Site:
Bar-Deck 5 - Cafe Two70
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Violation:
Standing water was inside a previously cleaned and sanitized blender.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
26
|
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Site:
Dining Room-Deck 4 - Bar
|
|
Violation:
A sticky soda residue coated the food-splash area of the soda dispensing nozzle. The area was not in use at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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-Deck 4 - Bakery
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Violation:
A white and black growth accumulated inside the water dispensing hook for the deck-mounted mixer.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
35
|
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Site:
Galley-Deck 3 - Potwash
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|
Violation:
Water splashed onto the deck and near the clean storage shelving during the hood-type potwash wash compartment draining cycle.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
28
|
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Site:
Galley-Deck 3 - Potwash
|
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Violation:
Water splashed onto the deck and near the clean storage shelving during the hood-type potwash wash compartment draining cycle.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.:
20
|
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Site:
Bar-Deck 4 - Starbucks
|
|
Violation:
Five slotted fasteners were in the food splash zone of the left-most espresso machine. Many of these fasteners were soiled with coffee residue of more than a day's accumulation.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth;
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
26
|
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Site:
Bar-Deck 4 - Starbucks
|
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Violation:
Five slotted fasteners were in the food splash zone of the left-most espresso machine. Several of these fasteners were soiled with coffee residue of more than a day's accumulation.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
|
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Site:
Buffet-Deck 3 - Promenade
|
|
Violation:
The light intensity at the juice dispenser 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.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
27
|
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Site:
Buffet-Deck 3 - Sorrento's
|
|
Violation:
Food residue accumulated in areas where excessive silicone was around the front two legs of the espresso machine. making these surfaces difficult to clean. Additionally, food residue accumulated in this area.
|
|
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.:
22
|
|
Site:
Galley-Deck 14 - Solarium - Warewashing Area
|
|
Violation:
The final sanitizing rinse temperature of the rack-type dishwash machine was not consistent during operation. Temperatures ranged from 151F to 167F when manually evaluated. The gauge temperatures ranged from 134F to 187F. The unit was taken out-of-service until it could be corrected.
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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; (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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