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Item No.:
08
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Site:
Buffet-Deck 14 - Oceanview Cafe Portside Aft Beverage Station
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Violation:
The atmospheric vents were clogged for the coffee machine's backflow prevention device in the technical space below the coffee machine. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 12 - Spa Cafe
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Violation:
The atmospheric vents were clogged for the water/ice dispenser's backflow prevention device in the technical space below the dispenser. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool Spa #5
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Violation:
The pH in whirlpool spa #5 consistently measured below 7.0. When measured at the whirlpool spa, a crew member's test kit measured 6.88, 6.9, 6.76, and 6.96. The inspector's test kit measured 6.66 and 6.63. The facility was immediately closed. In the pump room, the analyzer read 7.10-7.14. The crew member's test kit measured 6.7 and 7.04, and the inspector's test kit measured <6.5 and 6.76. The crew member's test kit was verified in calibration by comparing values against the test kit's secondary standards.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 20 November 2025, a food employee had an onset of AGE symptoms at 0800 while at work, continued working until 1304, and visited crew mess around 1300. The crew member did not report to medical until 1340. The crew member was still in isolation at the time of the inspection, but staff stated they will receive disciplinary action and retraining once released.
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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.:
16
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Site:
Galley-Deck 3- Cold Cuts
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Violation:
An entry for cooked chicken on 21 November indicated the food did not cool within the required parameters. Specifically, the cooked chicken started cooling at 1435 with an initial temperature of 148.5F. In the two hour column, crew recorded a temperature of 89.5F at 1643. The chicken was still onboard and was discarded immediately.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Bar-Deck 5- Cafe al Bacio
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Violation:
The display cabinet did not have a physical time control label but was listed on the time control plan. This was corrected.
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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.:
19
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
The ice machine's recirculating reservoir had fallen into the ice bin. The machine was taken out of service, the ice was removed, and the machine was cleaned and sanitized.
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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.
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Item No.:
20
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Site:
Buffet-Deck 14 - Oceanview Cafe Portside Aft Beverage Station
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Violation:
The bulk coffee dispensers had slotted fasteners in the food splash area.
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Recommendation:
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.:
21
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Site:
Galley-Deck 14 - Oceanview Cafe
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Violation:
Open seams were around the bulkhead/braising pan juncture. This was corrected before the end of the inspection.
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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 3- Flight-type Dishwash Starboard
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Violation:
Food debris accumulated at the bottom of the conveyor belt on the soiled side and inside the wash compartment of the dishwash machine.
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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.:
22
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Site:
Galley-Deck 3 Flight-Type Dishwash Machine
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Violation:
Water spewed from the spray nozzles inside the wash compartment. According to crew, this area was cleaned, sanitized, and closed for operations. The source of water was unknown and the machine was off when the inspector and crew arrived in the area.
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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.:
23
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Site:
Galley-Deck 3 Flight- Type Dishwash Starboard
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Violation:
The wash cycle temperatures did not reach a minimum of 150F when tested with the inspector's thermocouple. Temperatures ranged from 138F - 140F . The wash tank temperature measured 148F with the inspector's thermometer. The area was in operation at the time of the inspection and was immediately paused for maintenance. This was corrected before the end of the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Buffet-Deck 14 - Oceanview Cafe Portside Forward Beverage Station
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Violation:
Black debris was in the food splash area of the juice dispenser closest to the ice dispenser.
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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.:
29
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Site:
Pantry-Deck 12 - Pool Bar
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Violation:
The water temperature was 123F at the automatic handwashing station near the bar entrance. This was corrected before the end of the inspection.
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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.:
33
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Site:
Galley-Deck 4- Soup Station
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Violation:
The deck behind the four soup kettles was chipped and cracked in many areas.
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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:
Galley-Deck 14 - Mast Grill
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Violation:
The deck grouting was recessed and missing in multiple spots.
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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:
Galley-Deck 3- Three Compartment Sink Starboard
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Violation:
Liquid from an unknown source dripped continuously from the supply vent deckhead above the wash tank of the three-compartment sink and soiled drop off area.
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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.:
36
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Site:
Buffet-Deck 14 - Oceanview Cafe Pizza Station
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Violation:
The light intensity at the back preparation counter measured less than 220 lux. This was corrected before the end of the inspection.
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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:
Galley-Deck4- Bakery
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Violation:
One fly was outside the cold room.
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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.:
39
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Site:
Galley-Deck 4- Pastry
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Violation:
One fly was near the deck mounted mixer.
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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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