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Item No.:
08
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Site:
Buffet-Deck 15 Marketplace Passenger Seating Area
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Violation:
The permeate water lines exiting reverse osmosis Unit #1 and #2 that are directed to the potable water system were not stripped blue/gray/blue prior to the halogen injection point.
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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.
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Item No.:
13
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Site:
Buffet-Deck 15 Marketplace Passenger Seating Area
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Violation:
Several critical violations and patterns of lesser violations were noted due to lack of process verification and oversight:
-Excessive amounts of food service equipment stored directly on the deck in the Marketplace buffet dining area under bench seats. Toxic chemicals were stored adjacent to some equipment.
-The ambient temperature of a large thawing room measured in the temperature danger zone, and raw meat products thawing in the area also measured in the temperature danger zone.
-A major dishwashing machine did not reach proper sanitizing temperature while in operation.
-Several dishwashing machines were not operating with clean spray nozzles, resulting in ineffective spray patterns.
-A handwashing sink noted as inoperable on the previous report was again inoperable.
-Decks were soiled with greater than a day's accumulation of debris in several food and food equipment storage areas.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards.
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Item No.:
16
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Site:
Preparation Room-Deck 3 Meat Thawing
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Violation:
Two trays totaling twenty-four individually wrapped steaks measured 48 - 49F with both the inspector and crew's tip-sensitive thermometers. Crew immediately discarded the steaks.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Preparation Room-Deck 3 Meat Thawing
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Violation:
While thawing, two trays totaling twenty-four individually wrapped steaks measured 48 - 49F with both the inspector and crew's tip-sensitive thermometers. The ambient and meat thawing room's temperature measuring devices measured 46F. Crew immediately discarded the steaks.
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Recommendation:
Thaw TCS/PHF by one of the following: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F); (3) Completely submerged under running water at a water temperature of 21C (70F) or below with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F); (4) As part of a cooking process if the frozen food is cooked or thawed in a microwave oven.
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Item No.:
19
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Site:
Buffet-Deck 6 Crepes and Ice Cream
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Violation:
The top of the ice cream case was left open when not in use. Passengers were leaning over the area where the ice cream was subject to contamination.
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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.:
20
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Site:
Preparation Room-Deck 3 Cold Room
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Violation:
The cold room inside this area has been out of order since 12 February 2026. Staff stated it does not hold temperature.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards. Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF.
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Item No.:
20
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Site:
Preparation Room-Deck 3 Meat Thawing
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Violation:
The ambient and meat thawing room's temperature measuring devices measured 46F. Two trays totaling twenty-four individually wrapped steaks measured 48 - 49F with both the inspector and crew's tip-sensitive thermometers. Crew immediately discarded the steaks.
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Recommendation:
Ensure equipment for cooling and heating food and holding cold and hot food is sufficient in number and capacity to maintain temperatures in TCS/PHF. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
21
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Site:
Galley-Deck 5 Potwash
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Violation:
A difficult-to-clean seam on the bottom of the previously cleaned and sanitized pot stored on the clean storage rack was soiled with black, encrusted residue.
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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.:
21
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Site:
Buffet-Deck 15 Marketplace Portside Forward Beverage Station
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Violation:
A large gap surrounded the potable water line where it penetrated the back bulkhead in the technical space.
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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.:
22
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Site:
Galley-Deck 15 Marketplace Dishwash
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Violation:
Three auxiliary rinse spray arm nozzles in each in-use flight-type conveyor dishwash machine were blocked with debris, resulting in ineffective spray patterns. This was immediately 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. 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). Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Pantry-Deck 16 Top Sail
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Violation:
In the in-use hood-type warewash machine, four wash arm spray nozzles and eight final rinse arm spray nozzles were blocked with debris. Crew began cleaning the spray arms.
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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 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). Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 18 Yacht Club
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Violation:
Several nozzles in the plastic, upper wash arm of the undercounter warewash machine were in disrepair. The plastic arm was brittle. Crew replaced the spray arm.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. 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.
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Item No.:
22
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Site:
Room Service-Deck 12 Dishwash
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Violation:
The clean landing of the in-use rack-type conveyor warewash machine was soiled with gritty debris. An excessive amount of standing water collected on the clean landing. Additionally, the steam tap sprayed water, which collected on the deck.
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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. 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.:
22
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Site:
Galley-Deck 5 Scullery
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Violation:
The in-use, flight-type warewash machine's plate surface temperature at the final sanitizing rinse did not reach the required minimum temperature of 160F during multiple measurements; however, the warewash machine's temperature gauge stated all temperatures were within range and that the final sanitizing temperature was 190F at the manifold.
1) The inspector measured 155.6F with a tip-sensitive thermometer.
2) A second measurement yielded 153.2F with both the inspector's and crew's thermometers.
3) The thermolabel registered 150F, but did not turn black for 160F.
4) The final sanitizing rinse temperature measured 150F at the spray arm nozzle.
Technical crew responded and determined there was an issue with the motor.
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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 a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Deck 4 Warewash
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Violation:
The flight-type warewash machine's conveyor belt was in disrepair with multiple teeth missing.
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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.
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Item No.:
24
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Site:
Galley-Deck 5 Scullery
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Violation:
The in-use, flight-type warewash machine's plate surface temperature at the final sanitizing rinse did not reach the required minimum temperature of 160F during multiple measurements.
1) The inspector measured 155.6F with a tip-sensitive thermometer.
2) A second measurement yielded 153.2F with both the inspector's and crew's thermometers.
3) The thermolabel registered 150F, but did not turn black for 160F.
4) The final sanitizing rinse temperature measured 150F at the spray arm nozzle.
The warewash machine's temperature gauge stated all temperatures were within range and the final sanitizing temperature was 190F at the manifold.
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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: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
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.:
26
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Site:
Bar-Deck 16 Top Sail
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Violation:
One wine glass out for service on the front bar was soiled with bright pink lipstick. The glass was removed.
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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.:
27
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Site:
Galley-Deck 5 Potwash
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Violation:
A previously cleaned and sanitized pot stored on the clean storage rack had black, encrusted residue in a difficult-to-clean seam on the bottom of the pot.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Deck 15 Marketplace Locker 13-1505-04
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Violation:
Two of the bottom shelves in this room were less than 6 inches above the soiled deck, and food service equipment was stored on these shelves. The deck in this unfinished locker was soiled with greater than a day's accumulation debris. Food service equipment in original packaging and wrapped equipment was stored in this locker.
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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.:
28
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Site:
Buffet-Marketplace Passenger Seating Area
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Violation:
Food service equipment was stored directly on the soiled deck under each bench seat that was opened throughout the dining room. More than 10 seats were inspected throughout the dining area. Some food equipment was stored in original packaging, some were in plastic wrap, and other equipment was not properly wrapped. Equipment included boxes of melamine plates, sushi trays, display stands, salad dressing carafes, coffee carafe tops, and more. Most equipment was clean; however, unwrapped equipment was soiled with food crumbs and other debris. The bench seats were constructed of raw wood. Additionally, an unlabeled spray bottle containing an unknown liquid was stored against a cardboard box containing food display stands. A bottle of multiuse spray lubricant for automotive purposes was stored against large serving bowls.
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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.:
29
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Site:
Galley-Deck 5 Ice Machines
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Violation:
The handwashing station near the ice machines did not have running water. Crew were working on the handwashing station near the soiled drop-off and the handwashing station near the ice machines was on the same water line.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Preparation Room-Deck 3
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Violation:
The handwashing station next to the clean storage rack was in disrepair and did not have running water. The area was in operation.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 5 Ice Machines
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Violation:
The handwashing station near the ice machines did not have running water. Crew were working on the handwashing station near the soiled drop-off and the handwashing station near the ice machines was on the same water line.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 7 Kaito Sushi Show Galley
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Violation:
The soap supplied at the counter-recessed crew handwashing station was significantly less viscous than the source soap.
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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.:
30
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Site:
Preparation Room-Deck 3
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Violation:
The handwashing station next to the clean storage rack was in disrepair and did not have running water. The area was in operation.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
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Site:
Buffet-Deck 15 Marketplace Passenger Seating Area
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Violation:
An unlabeled spray bottle containing an unknown liquid was stored against a cardboard box containing food display stands under a bench seat in the dining area. A bottle of multiuse spray lubricant for automotive purposes was stored against large serving bowls under another bench seat.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service articles and single-use articles. 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.:
33
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Site:
Buffet-Deck 15 Marketplace Portside Forward Beverage Station
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Violation:
Water from an unknown source pooled on the deck in front of the beverage station.
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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 15 Marketplace Locker 13-1505-04
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Violation:
The deck in this unfinished locker was soiled with greater than a day's accumulation of debris, including soiled rags. Food service equipment in original packaging and wrapped equipment was stored in this locker.
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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 15 Marketplace Passenger Seating Area
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Violation:
Food service equipment was stored directly on the soiled deck under each bench seat that was opened throughout the dining room. More than 10 seats were inspected throughout the dining area. Some food equipment was stored in original packaging, some were in plastic wrap, and other equipment was not properly wrapped. Equipment included boxes of melamine plates, sushi trays, display stands, salad dressing carafes, coffee carafe tops, and more. Most equipment was clean; however, unwrapped equipment was soiled with food crumbs and other debris.
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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 15 Marketplace Locker 1637
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Violation:
The deck in this locker was soiled with greater than a day's accumulation of debris. The deck was not coved. Single-use food service items were stored in this locker.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. 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:
Room Service-Deck 12 Dishwash
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Violation:
The rack-type conveyor warewash machine steam tap sprayed water, which collected on the deck.
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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 4
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Violation:
The deck tile grout was in disrepair below the deep fat fryers at the deck tile/metal deck plate juncture.
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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. 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:
Galley-Deck 4 Potwash
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Violation:
Condensate continuously dripped from the fastener on the deckhead hatch.
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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 4 Potwash
|
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Violation:
Crew positioned a bucket underneath the leaking cold water supply line which overflowed and resulted in water pooling on the deck.
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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.:
34
|
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Site:
Galley-Deck 4 Potwash
|
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Violation:
The cold water supply line was in disrepair and leaked, resulting in water pooling on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
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Site:
Galley-Deck 6 Hola Tacos Show Galley
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Violation:
The light intensity measured less than 220 lux on the back preparation counter near the utility sink.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
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