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Item No.:
02
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Site:
Medical-Public Vomit/Public Diarrhea Incident (PVI/PDI) Log
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Violation:
There was no documented medical follow-up on two public vomit incidents that occurred in the dining room on October 26 noted in Houskeeping's PVI/PDI Log. The Assistant Maitre D' sent an email to the nurse on duty. The nurse stated the Maitre D' also called medical, and medical spoke with both guests but did not log the result of the conversation in the interaction log.
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Recommendation:
Investigate all public vomiting and public diarrhea incidents and ensure the ill passenger is appropriately followed-up with by medical. Document the follow-up. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Evaporator #1
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Violation:
A bucket was placed under the backflow prevention device, making the air gap insufficient. Staff stated the bucket was placed there when the device was tested in October. The bucket was removed.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
13
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Site:
Galley-Deck 4 Pantry
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Violation:
The cooling log for 5 November 2024 stated seven different cooked vegetables were cooled in small pans in the blast chiller. The first temperature check occurred 15 to 20 minutes after the required two hour check. Temperatures ranged from 38.4F to 39.3F. The cooling log was signed by the person in charge.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Buffet-Deck 9 Windows Cafe
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Violation:
The consumer advisories for eggs, omelets, smoked halibut, smoked trout, smoked herring, and smoked salmon did not state that they could be cooked to order or may be served raw or undercooked.
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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 using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that 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, 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 foods 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.:
16
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Site:
Galley-Deck 9 Pizza Station
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Violation:
Two packages of cheese measured 49F and a container of hummus measured 43F with a tip-sensitive thermometer. These items were stored in the undercounter refrigerator furthest from the technical compartment. The refrigerator's internal thermometer measured the ambient temperature at 43F. Staff removed and discarded the potentially hazardous foods.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods 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.:
16
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Site:
Galley-Deck 4 Pantry
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Violation:
The cooling log for 5 November 2024 stated seven different cooked vegetables were cooled in small pans in the blast chiller. The first temperature check occurred 15 to 20 minutes after the required two hour check. Temperatures ranged from 38.4F to 39.3F. The cooling log was signed by the person in charge.
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Recommendation:
Ensure cooked potentially hazardous food 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:
Galley-Deck 4 Pantry
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Violation:
The cooling log for 5 November 2024 stated seven different cooked vegetables were cooled in small pans in the blast chiller. The first temperature check occurred 15 to 20 minutes after the required two hour check. Temperatures ranged from 38.4F to 39.3F. The cooling log was signed by the person in charge.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Deck 5 Coffee Station Pantry
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Violation:
The water bottle filling station's right water dispensing nozzle was soiled with more than a day's accumulation of black residue. The area was in operation at the time of the inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Bar-Deck 9 Pool
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Violation:
The ice well near the handwashing sink was uncovered. The area was in operation.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The proofing cabinet has been out of order since 8 October 2024.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 3 Pantry
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Violation:
Undercounter refrigerator 4.9 has been out of order since the morning of the inspection.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Housekeeping-Deck7 Housekeeping Pantry
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Violation:
A slotted fastener was on the ice thickness sensor.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only 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.:
20
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Site:
Galley-Deck 3
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Violation:
Range oven #4 has been out of order since 4 August 2024.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 3
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Violation:
The upright combination oven has been out of order since 5 November 2024.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Bar-Deck 9 Smokey
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Violation:
Cleaned and sanitized food equipment was stored on the back bar next to two vases with dried/fake flowers.
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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:
Provisions-
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Violation:
Numerous cases of soda and water were stored on four difficult to clean wooden pallets in the corridor. The beverages were provisioned more than five days ago. The beverages and top of the pallets were wrapped in plastic wrap, so it is unknown if the pallets were soiled.
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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. 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:
Bar-Deck 9 Pool
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Violation:
The front countertop had missing sealant which created a seam and difficult to clean area.
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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.:
21
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Site:
Galley-Deck 10 Specialty
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Violation:
The coffee machine's drain hose was ribbed 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:
Bar-Deck 9 Sunset Veranda
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Violation:
Sealant was missing in the front countertop near the handwashing station which created a seam and difficult to clean surface.
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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 10 Specialty Warewash
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Violation:
The rack-type warewash machine's data plate did not include the minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Housekeeping-Deck 8 Butler Pantry
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Violation:
The final rinse dial temperature measuring device on the undercounter dish machine seemed to malfunction. The dial measured a temperature of 175F and did not change even when the final rinse cycle was not activated. The machine was tested several times. Plate surface temperature was measured at 160F and above.
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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 of these guidelines; (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.:
22
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Site:
Housekeeping-Deck7 Housekeeping Pantry
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Violation:
The final rinse dial temperature measuring device on the undercounter dish machine seemed to malfunction. The dial measured approximately a temperature of 188F and did not change even when the final rinse cycle was not activated. The machine was tested several times. Plate surface temperature was measured at 160F and above each time.
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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 of these guidelines; (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.:
24
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Site:
Housekeeping-Deck 8 Butler Pantry
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Violation:
The final rinse dial temperature measuring device on the undercounter dish machine seemed to malfunction. The dial measured a temperature of 175F and did not change even when the final rinse cycle was not activated. The machine was tested several times. Plate surface temperature was measured at 160F and above.
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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:
Other-Locker 209
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Violation:
A soiled hotel pan was found on the storage rack.
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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:
Housekeeping-Deck 8 Butler Pantry
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Violation:
Black debris was on the lower left corner of the ice machine's splash shield.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Deck 5 Coffee Station Pantry
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Violation:
The water bottle filling station's right water dispensing nozzle was soiled with more than a day's accumulation of black 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:
Buffet-Deck 9 Windows Cafe Starboard Beverage Station
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Violation:
The water dispenser was soiled with a sticky residue above the dispensing nozzle.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
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Item No.:
27
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Site:
Dining Room-Deck 9 Grill Juice Station
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Violation:
The ice/water dispensing machine was soiled with a red substance underneath the drip tray. The area was not in operation and had been previously 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:
Galley-Deck 10 Specialty
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Violation:
The coffee machine's ribbed drain hose was soiled with more than a day's worth of residue.
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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:
Other-Locker 209
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Violation:
The shelf immediately right of the door was soiled with a light yellow liquid.
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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:
Other-Locker 209
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Violation:
Unwrapped and unboxed equipment was stacked under exposed wiring in the unfinished locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
28
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Site:
Bar-Deck 9 Smokey
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Violation:
Cleaned and sanitized food equipment was stored on the back bar next to two vases with dried/fake flowers.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
33
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Site:
Buffet-Deck 9 Windows Cafe
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Violation:
A coving tile was broken with a piece missing below the coffee machine at the starboard beverage station.
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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:
Bar-Deck 9 Smokey
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Violation:
The deck tile grout was recessed and pieces missing throughout the area.
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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 4 Potwash
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Violation:
Condensate collected on the deckhead above the hood-type potwash machine.
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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:
Other-Locker 209
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|
Violation:
The deck was soiled with greater than one day's worth of debris and dust. Equipment was stacked in a manner that did not allow for easy deck cleaning.
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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:
Bar-Deck 9 Pool
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Violation:
The deck grouting was recessed throughout the area.
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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:
Buffet-Deck 9 Grill
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Violation:
The deck tile grout near the grills was recessed and 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.:
33
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Site:
Provisions-Deck 3 Vegetable
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Violation:
The third bulkhead panel on the right after entering the provisions room was in disrepair towards the bottom of the panel.
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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 4 Pantry
|
|
Violation:
The deck tile grout was missing and in disrepair throughout the area. A deck tile was loose near the handwashing sink.
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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 4 Bakery
|
|
Violation:
The deck tile grout was missing and in disrepair throughout the area.
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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:
Bar-Deck 2
|
|
Violation:
At least 10 deck tiles were cracked throughout the bar. Some of the cracks were discolored and soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The light intensity measured less than 170 lux at the preparation countertop near the soup kettles.
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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.:
36
|
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Site:
Bar-Deck 9 Smokey
|
|
Violation:
The light intensity at the handwashing sink measured 60 lux.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
Condensate collected on the deckhead above the hood-type potwash machine.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
|
|
Site:
Bar-Deck 9 Sunset Veranda
|
|
Violation:
A wet mop was stored inside the mop bucket and not placed in a position that allowed it to air dry.
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|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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