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Item No.:
29
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Site:
Galley-Deck 11- Windjammer Three-compartment Sink
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Violation:
The spray nozzle for a connected cleaning hose rested in the handwashing sink. The nozzle was moved.
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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 11- Windjammer Glasswashing Machine
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Violation:
Small pieces of black debris accumulated on the clean landing of the glasswashing machine. The landing was cleaned immediately.
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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 food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
33
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Site:
Buffet-Deck 11- Windjammer Portside International Flavors Island
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Violation:
The deck grout was in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Buffet-Deck 11- Windjammer Starboard International Flavors Island
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Violation:
The countertop was chipped at the far end of the island, creating a difficult-to-clean surface.
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Recommendation:
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.:
27
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Site:
Buffet-Deck 11- Windjammer Starboard International Flavors Island
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Violation:
Dried food debris accumulated in the chipped countertop seam at the far end of the island. This was cleaned.
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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.:
33
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Site:
Buffet-Deck 11- Windjammer Starboard Aft Soiled Bussing Station
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Violation:
The deckhead panels were perforated and had gaps above the soiled bussing station.
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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.
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Item No.:
33
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Site:
Buffet-Deck 11- Windjammer Starboard Jade Line
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Violation:
The roller shutter compartment was excessively soiled with dust.
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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:
Bar-Deck 11- Plaza Bar
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Violation:
The decorative back bar's bulkhead was chipped, making the area difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
29
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Site:
Galley-Deck 11- Jamie's
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Violation:
A filter for the combination oven was in the handwashing sink. The filter was removed.
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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 11- Jamie's
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Violation:
Four soiled pans were stored beneath the counter-mounted oven. The area was not open at the time of the inspection, and the pans were moved for washing.
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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 utensil holding before cleaning and after sanitizing.
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Item No.:
33
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Site:
Galley-Deck 11- Jamie's
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Violation:
The deck grout was in disrepair.
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Recommendation:
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-Deck 11- Jamie's
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Violation:
Open jars of jelly and sauces were stored in a waiter station with carpet installed directly in front of it.
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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.
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Item No.:
33
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Site:
Galley-Deck 14- Izumi Show Galley
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Violation:
Dried food debris accumulated on the deck below the rolling wine refrigerator. This was cleaned 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.
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Item No.:
38
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Site:
Galley-Deck 14- Izumi Show Galley
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Violation:
A wet mop was stored in an empty mop bucket in a manner that did not allow it to dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air dry without soiling walls, equipment, or supplies.
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Item No.:
21
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Site:
Bar-Deck 14- Crow's Nest
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Violation:
A gap was between the counter-top and the bottom of the counter-mounted pillar in the middle of the bar. This made the area difficult to clean.
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Recommendation:
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.:
27
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Site:
Bar-Deck 14- Johnny Rockets
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Violation:
More than one day's worth of food debris and dust accumulated on the back bar shelves.
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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.:
39
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Site:
Galley-Deck 5- Playmakers
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Violation:
A flying insect was near the neutral storage cabinets.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Provisions-Deck 1- Dry Store
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Violation:
More than one day's worth of dust was under the stainless-steel pallets along the back wall.
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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.:
03
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Site:
Potable Water-Bunkering Charts
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Violation:
On two dates, the halogen residual level did not reach 0.2 ppm within the first 30 minutes of bunkering.
On 15 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0822 - 0930. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart.
On 29 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0845 - 0945. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free halogen residual at the time of bunkering or production with an automatic halogenation device and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Bunkering Charts
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Violation:
On two dates, the halogen residual level did not reach 0.2 ppm within the first 30 minutes of bunkering.
On 15 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0822 - 0930. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart.
On 29 December 2025, halogen residual levels for bunkering were recorded less than 2.0 ppm from 0845 - 0945. In addition, the crew recorded manual residual levels that were different than what was recorded on the chart.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Production Mineralizer Reverse Osmosis
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Violation:
The production mineralizer line after filtration was not striped blue/gray/blue for distillate water.
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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).
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Item No.:
08
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Site:
Potable Water-Cross- Connection Control Log
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Violation:
The cross-connection control log did not contain a complete listing of air gaps for the vessel.
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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. Set a schedule for inspection frequency. 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.:
06
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Site:
Potable Water-Crew Water Test Kit
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Violation:
The crew's test kit for measuring far point halogen residual levels was not in calibration and reported inaccurate residual levels. The analyzer measured 2.02 ppm while the crew's test kit measured 1.36ppm three times. The inspector's test kit measured 2.03ppm three times. When measuring the vial the crew prepared, the inspector's test kit measured 2.03ppm. Crew changed the batteries in their test kit and rechecked the calibration against the secondary standards. The machine was then within calibration.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free halogen residual normally maintained in the potable water system. Ensure all reagents used with the test kit are not expired. Where available, ensure appropriate secondary standards for electronic test kits are available on the vessel to verify test kit operation.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Record
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Violation:
On 05 October 2025, the official tank maintenance report recorded 200 ppm chlorine solution for 1 hour before refilling the tank. Crew stated this was a clerical error.
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Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing. Ensure the empty tank cleaning and disinfection procedure for potable water tanks is only used for routine cleaning and disinfection. It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: (5) Wet all surfaces of the tank with at least a 200 mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time.
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Item No.:
33
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Site:
Other-Laundry Outbreak Prevention Plan (OPP) Storage Room
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Violation:
The deckhead was not closed and exposed pipes and wires were above bins of OPP linen.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
41
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Site:
Potable Water-Deck 10- Far Point FD 3.3.14
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Violation:
No paper towels were at the handwashing station.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
26
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Site:
Potable Water-Engine Control Room
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Violation:
The coffee dispensing nozzles were soiled with more than a day's accumulation of coffee.
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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.:
22
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Site:
Pantry-Deck 6 - Pantry #6745
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Violation:
The chlorine test strip had expired on March 1, 2026.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
27
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Site:
Galley-Deck 4 - Starboard Side Service Line
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Violation:
Pieces of cooked rice from the previous dinner service were on the previously cleaned and sanitized shelving above the heat lamp. The venue was not in operation at the time of inspection.
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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.:
24
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Site:
Galley-Deck 4 - Potwash
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Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
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Site:
Galley-Deck 4 - Starboard Side Service Line
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Violation:
Three previously cleaned and sanitized plates were stored soiled in the clean plate warmer trolley. This venue was not in operation at the time of inspection.
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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.:
28
|
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Site:
Galley-Deck 4 - Starboard Side Service Line
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Violation:
Multiple previously cleaned and sanitized plates were stored with three soiled plates in the plate warmer trolley. This venue was not in operation at the time of inspection.
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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; (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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
39
|
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Site:
Galley-Deck 2 - Crew Mess
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Violation:
One fly was above the cold preparation counter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
19
|
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
Ten packets of unopened butter were stored on an unused bulkhead-mounted sanitizing solution dispenser located in the dirty area adjacent to the handwashing station. Crew were unaware why the packets of butter were stored there. This area was not in operation at the time of inspection.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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