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Item No.:
10
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Site:
Recreational Water Facilities-Tiepidarium
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Violation:
The spa pool ph measured 6.83, 6.93 and 6.81 with the inspector's and crews kit. In the equipment room the analyzer read 7.43. A manual test was done at the analyzer and the pH measured 6.91.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
08
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Site:
Potable Water-Nontestable Cross-Connection Log
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Violation:
Three backflow prevention devices that were disinfected in March 2026 were not updated in the nontestable cross connection log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. 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.:
09
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Site:
Recreational Water Facilities-Tiepidarium
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Violation:
The spa pool ph measured 6.83, 6.93 and 6.81 with the inspector's and crews kit. In the equipment room the analyzer read 7.43. A manual test was done at the analyzer and the pH measured 6.91. Calibration began immediately.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
36
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Site:
Buffet-Deck 5 - World Cafe Coffee Station
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Violation:
The light intensity to the left of the counter-mounted coffee machine measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
Ensure the light intensity is at least 110 lux (10 foot-candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
16
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Site:
Buffet-Deck 5 - World Cafe Gelato Station
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Violation:
The internal temperature of slices of mozzarella cheese stored inside a metal container and identified with a date of preparation 18 May 2026 measured between 51F and 55F with a calibrated thermometer. The ambient thermometer inside the reach-in refridgeration unit measured an internal temperature of 49F. Crew initiated corrective action.
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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.:
20
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Site:
Buffet-Deck 5 - World Cafe Gelato Station
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Violation:
The reach-in refrigeration unit was unable to maintain the internal temperature of time/temperature control for safety (TCS) sliced mozzarella cheese below 41F. The ambient thermometer inside the unit measured a temperature of 49F, while the external gauge identified the temperature at 7C (44.6F). Crew initiated corrective action.
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Recommendation:
Ensure food temperature-measuring devices: (1) Scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within 1C (within 2F) in the intended range of use; (2) Scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature-measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
17
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Site:
Buffet-Deck 5 - World Cafe Gelato Station
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Violation:
The posted time control plan for the gelato cold well identified two port day lunch services from 0930 to 1330 and from 1230 to 1630. None of the containers of gelato inside the cold well were identified with a 4-hour discard label. Crew stated the gelato cold well operated on one service period, and that it did not correspond to the posted time control plan. The internal temperatures of the gelato stored inside the cold well measured less than 10F.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
33
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Site:
Buffet-Deck 5 - World Cafe Starboard Bakery
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Violation:
The grout between the deck tiles to the left of the cabinet was covered in slimy black residue. Crew initiated corrective action.
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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.:
16
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Site:
Buffet-Deck 5 - World Cafe Portside Hot Service Line
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Violation:
The consumer advisory placard above the carving station identified the 'roasted tip beef' was offered for consumption in a raw or undercooked form, but the placard did not specifically specify that was raw or undercooked. Crew initiated corrective action.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
40
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Site:
Buffet-Deck 5 - World Cafe Starboard Salad Station
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Violation:
Seven dead small flies accumulated on the overshelf next to the crew handwashing station. Crew initiated corrective action.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
28
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Site:
Galley-Deck 5 - World Cafe Scullery
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Violation:
One recently cleaned large plastic water dispensing cooler with a spigot was stored on a clean shelf with the lid closed, and approximately 3 inches of liquid accumulated inside. Crew initiated corrective action.
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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:
Galley-Deck 1 - Room Service Undercounter Cabinet
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Violation:
The food-contact surfaces of one hotel pan, one large ceramic bowl, and one small ceramic bowl stored inside a plastic container were soiled with more than a day's accumulation of brown residue. Crew initiated corrective action.
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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.:
16
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Site:
Galley-Deck 1 - Pastry
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Violation:
Cooked bacon slices were stored inside a metal container in an undercounter storage cabinet with internal temperatures measuring 68F. Numerous areas of the bacon slices were fatty, not fully cooked to a crisp, and could be pierced by the thermometer. Crew were unable to demonstrate the bacon did not contain moisture, or provide information from the manufacturer this bacon was not time/temperature control for safety (TCS). Crew initiated corrective action.
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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.
Maintain shell eggs that have not been treated to destroy all viable Salmonella spp. are maintained at 7C (45F) or less.
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Item No.:
17
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Site:
Galley-Deck 1 - Pastry
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Violation:
A metal container of cooked quinoa stored inside reach-in refrigeration unit CG-7 was identified with a date of preparation of 21 May 2026 and discard date of 25 May 2026. Review of the cooling log identified this quinoa was cooled on 20 May 2026. Crew initiated corrective action.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
37
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Site:
Galley-Deck 1 - Potwashing Area
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Violation:
Condensate collected on the deckhead above the potwash machine and three-compartment sink and dripped on the deck below.
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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 1 - Potwashing Area
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Violation:
The ventilation above the potwashing machine and the 3-compartment sink was not sufficient to prevent excess moisture from condensing on the deckhead above and dripping on the deck below. Though the ventilation unit was extracted, it was damped while in port and unable to manage vapor generated during potwashing. Crew initiated corrective action.
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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.:
21
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Site:
Galley-Deck 1 - Manfredi's Italian Restaurant Show Galley
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Violation:
The stone countertop on the show galley service counter was in disrepair with numerous areas of peeling, chipping, and recessed surfaces through. The countertop in front of the hot plates was peeling, with numerous pieces of flaking plastic that created a difficult-to-clean surfaces. Cracks were present through the entire counter surface. Additionally, the lip at the front of the countertop was chipped with numerous rough, difficult-to-clean areas. Crew identified a service request has been put in place to repair this damaged countertop.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
34
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Site:
Galley-Deck 1 - Hot Preparation Area
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Violation:
Liquid steadily dripped from the potable water supply line for the right tilting pan and pooled on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
15
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Site:
Provisions-Deck A - Vegetable Cold Storage Room
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Violation:
Two large potatoes stored inside a cardboard box were rotted through the skin, exposing the inside. A fuzzy white material accumulated the rot. Additionally, four tomatoes stored inside a cardboard box were rotted through the skin, causing the inside to liquefy and turn to mush. A brown residue accumulated around the areas of rot. Crew initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Managemenet
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Violation:
Pests were present in the following food service areas:
Deck 5 ? World Caf Portside Coffee Station: One small fly was on the bulkhead to the left of the coffee station.
Deck 5 ? World Caf Pizzeria: One small fly was on the bulkhead above the handwashing station.
Deck 5 ? World Caf Grill, Aft: One small fly flew around the deckhead inside the show galley.
Deck 1 ? Main Galley Bakery: One housefly was on the bulkhead across from the utility sink.
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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:
Galley-Deck 1 - Hot Preparation Area
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Violation:
Liquid pooled on the deck below the right tilting pan?s potable water supply line that was in disrepair.
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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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