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Item No.:
27
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Site:
Provisions-Deck 4 - Dairy
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Violation:
Four plastic sealed containers of buffalo mozzarella cheese with best by date 11/30/2027 were soiled on the top surface with dust and 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.:
36
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Site:
Provisions-Deck 4 - Butchery - Pot Wash
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Violation:
The light intensity measured less than 220 lux in this area.
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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.:
39
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Site:
Food Service General-
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Violation:
Flies were noted in the following areas:
- Deck 4, Butchery pot wash soiled landing: Two house flies were flying in the area.
- Deck 4, Butchery pot wash soiled landing: One fruit fly was flying in this area.
- Deck 4, Crew buffet: One house fly was stagnant on the wall above the clean silverware storage (no silverware was out for service).
- Deck 4, Crew buffet: Two house flies were flying in the soiled drop-off area.
- Deck 4, Crew mess warewash: Two house flies were flying around in the soiled staging area.
- Deck 5, Le Fontane Ristorante hot galley: One fruit fly was flying in this area.
- Deck 6, Le Fontane Ristorante cold galley: One fruit fly was flying in this area.
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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.:
36
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Site:
Galley-Deck 4 - Warewash
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Violation:
The light source in this area was not operational, the light intensity measured 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.:
36
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Site:
Galley-Deck 5 - Warewash
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Violation:
The light source in this area was not operational, the light intensity measured 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.:
22
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Site:
Galley-Deck 4 - Warewash
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Violation:
The soiled rack storage was not sufficient causing the soiled items to stack above the crew's heads. Due to insufficient storage, two mobile carts were stored outside of the soiled drop-off area.
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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 4 - Warewash
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Violation:
Water pooled on the deck underneath the warewash machine from condensate formed on the ventilation unit above.
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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.:
37
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Site:
Galley-Deck 4 - Warewash
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Violation:
The ventilation above the soiled end of the warewash machine was insufficient, condensate formed and dripped onto the machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
33
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Site:
Galley-Deck 4 - Hot Preparation
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Violation:
Water pooled on the deck next to the far-right tilting pan.
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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 - Hot Preparation
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Violation:
The deck grouting throughout this area 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.:
26
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Site:
Galley-Deck 5 - Le Fontane Ristorante
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Violation:
The ice machine next to the wine cellar had a black residue on the right side of the metal.
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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:
Galley-Deck 5 - Le Fontane Ristorante
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Violation:
Inside the rack-type dishwash machine, the spray pattern on the left side upper final sanitizing rinse spray nozzles emitted a steady stream of water not sufficient to sanitize the utensils passing through it.
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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.:
08
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Site:
Potable Water-Potable Water Hose
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Violation:
The exterior of one potable water hose in the starboard bunkering locker and two water hoses in the portside bunkering lockers were excessively frayed and in disrepair:
- Starboard bunkering hose locker: one hose
- Portside bunkering hose locker:two hoses
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Recommendation:
Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair.
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Item No.:
41
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Site:
Other-Deck 6 - Women's Aft Restroom
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Violation:
The leftmost passenger handwashing sink did not have a supply of soap.
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Recommendation:
Provide passenger and crew public toilet facilities (not including those in food areas) with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. (Pictograms are acceptable.)
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 13 - Children's Pool
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Violation:
The inspector and crew manually tested halogen residuals in the children's pool to be 0.93, 0.88, and 0.80 ppm. In the pool equipment room, the analyzer showed 0.66 ppm and the inspector's manual check was 0.66 ppm. Crew immediately increased the chlorine flow, and the analyzer and manual readings quickly increased to 1.32 ppm. The chart showed an obvious decrease in chlorine residual during the time of testing, and the chlorine residual was below 1.0 ppm for approximately 15 minutes. Hotel engineer called the bridge and they stated that the alarm did go off, but they did not notice because they were testing other alarms.
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Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: (2) children's pools, between 1.0 and 5.0 mg/L (ppm). If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Yacht Club Whirlpools
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Violation:
The whirlpool safety sign did not include cautions against use by individuals who are immunocompromised, individuals on medication or who have underlying medical condition, or children, pregnant women, and elderly persons. This was a newly installed facility and staff stated the correct sign had been ordered.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Yacht Club Whirlpools
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Violation:
There was a large amount of rust debris in the water and on the base of the tubs.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
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Item No.:
33
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Site:
Galley-Deck 4 - Warewash
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Violation:
Water pooled on the deck underneath the warewash machine from condensate formed inside the ventilation hood above.
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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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