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Item No.:
08
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Site:
Dining Room-Deck 8 Indulge Food Hall
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Violation:
The backflow prevention device in the center beverage undercounter space was soiled with rust and blocking the vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
All potable water tanks were serviced and recoated after delivery by the shipyard in 2023. Most tank maintenance records did not indicate specifics about the 7-day period for paint curing and the 2 hour of wet surface disinfection with 200 ppm chlorine. Staff stated they followed their procedures for tank maintenance and recorded the job done.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, curing and disinfection. Maintain documentation of all 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 a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Forward Evaporator
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Violation:
The intermediate vent of the reduced pressure zone (RPZ) assembly was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The staff could not locate the RPZ assemblies for both mineralizers on the 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. Ensure a schedule for inspection frequency is set. 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.:
10
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Site:
Recreational Water Facilities-Deck 8 - Shallow Pools
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Violation:
All four shallow pools did not have safety signs. The design provided enough water for a person to walk and get their feet wet but also allowed easy access for children or baby use.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 - Main Pool
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Violation:
The flotation device was not mounted in a prominent location that could be easily accessed during an emergency. Corrections started immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. E. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Charts
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Violation:
Charts used for the whirlpool spas were scaled 1-5 ppm since the day prior to the inspection. Staff stated they ordered 1-10 ppm charts but have not received them and do not know when they will receive them. Staff were also recording manual bromine readings.
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Recommendation:
Initial, date, and change halogen analyzer-chart recorder charts daily. Initial and date strip recorder charts daily and indicate 24-hour increments. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
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Item No.:
11
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Site:
Medical-Acute Gastroententeritis (AGE) Surveillance Log
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Violation:
Two nonfood employees were working while symptomatic with AGE symptoms. (1) A nonfood employee had AGE symptom onset at 0900 on 3 February 2024 and worked from 0930 to 1230. They had five episodes of diarrhea and one episode of vomiting during that timeframe. They reported to medical at 1655. (2) A nonfood employee had AGE symptom onset at 0400 and worked from 0630 to 0900. They had three episodes of diarrhea during that time frame. They reported to medical at 0940, both employees were retrained.
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Recommendation:
When food employees 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. When nonfood employees 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. 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. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Deck 17 Surfside Cafe
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Violation:
A crew member was cooking fish and immediately placed them on the buffet line without measuring temperatures. The executive chef immediately retrained the crew member and measured the temperature of the fish.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program.
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Item No.:
19
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Site:
Galley-Deck 16 Haven Restaurant
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Violation:
The ice scoop handle was touching the ice inside the machine.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Bar-Deck 6 Penrose Bar
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Violation:
The ice well cover was left open when not in use. The bar was in operation.
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Recommendation:
Protect food from contamination by storing the food covered or otherwise protected.
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Item No.:
20
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Site:
Galley-Deck 6 Roasting Area
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Violation:
Upright refrigerators #12 had been out of order since 29 December 2023. A work order was placed.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
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Site:
Pantry-Deck 6 Theatre
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Violation:
The sealant above the ice compartment was peeling which created a difficult to clean surface.
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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.
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Item No.:
21
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Site:
Buffet-Deck 4
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Violation:
Both ice/water dispensing machines were cracked behind the dispensing chute which created a difficult to clean surface.
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Recommendation:
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 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 17 Surfside Cafe Aft Beverage Station
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Violation:
The counter-mounted coffee machine on the far left had cable cords draped on the countertop.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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 17 Surfside Cafe
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Violation:
The final rinse curtains on the flight-type warewash machine were soiled with black residue.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that 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 8 Indulge Warewash
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Violation:
The final rinse curtains for the flight-type warewash machine were soiled with black residue.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that 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 4 Scullery
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Violation:
Two nozzles were blocked with food debris in the upper left spray arm of the hood-type glasswash 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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that 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 6 Warewash
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Violation:
The second nozzle from the right on the final sanitizing rinse upper spray arm was partially blocked which did not allow an effective spray pattern.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Deck 6 Pantry
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Violation:
Three previously cleaned and sanitized plate covers were soiled with food debris. The plate covers were stacked together and ready for use at the food distribution line.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 Cagney's Steakhouse
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Violation:
One previously cleaned and sanitized coffee pot stored in an undercounter cabinet was soiled with coffee residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 17 Observation Lounge
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Violation:
A previously cleaned and sanitized wine glass had dried red lipstick on the rim of the glass. This was stored on the counter to be used for passengers.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Food Service General-Ice Machines
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Violation:
Numerous ice machines were soiled with black, brown and pink debris on the food splash surface of the evaporator cover. These areas included: Deck 17 Waves Bar Pantry (2 machines), Deck 17 Vibes Bar Pantry (1 machine), and Deck 16 Haven Restaurant Galley (2 machines).
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 17 Waves
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Violation:
The fruit cutter stored on the clean storage was soiled with dried food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 17 Surfside Cafe Coffee Station Portside
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Violation:
Thirty previously cleaned and sanitized coffee mugs were soiled with dust. The shelving also had an excessive amount of dust on the sides and bottom. All mugs were removed to be recleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 17 Surfside Cafe Coffee Station Portside
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Violation:
A previously cleaned and sanitized glass had three lipstick imprints on the rim.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 6 Room Service
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Violation:
A previously cleaned and sanitized white beverage stand was soiled with black debris. Staff immediately removed the item from the clean storage area to be cleaned and sanitized.
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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.:
27
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Site:
Food Service General-Ice Machines
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Violation:
Thirty previously cleaned and sanitized coffee mugs were soiled with dust. The shelving also had an excessive amount of dust on the sides and bottom. All mugs were removed to be recleaned.
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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.:
29
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Site:
Galley-Deck 16 Haven Restaurant
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Violation:
The handwashing sink had ice cubes dumped inside.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Dining Room-Deck 16 Haven Restaurant
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Violation:
A beverage cart with opened wine bottles was sitting on carpet and not stored in a proper location. The area was in operation during the inspection.
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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 6 Room Service
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Violation:
The light cover above the hot grill was excessively cracked and one of the cracks was soiled.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable and durable. 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 4
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Violation:
The light intensity in front of refrigerator 1 measured 50 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
40
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Site:
Integrated Pest Management-IPM Plan
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Violation:
Staff explained that the IPM Plan was being revised and new logs are being implemented. One of the main changes was no active monitoring schedule, with the expectation that crew report pest sightings and then those would be the incidents to follow up. Since the end of January, logs only had active monitoring for the garbage area. Additionally, the log stated that on 28 January pests were found in the garbage area with no corrective or follow-up actions. Staff stated that there could be a mistake in the log.
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Recommendation:
Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel?s operation or structure. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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