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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The underlying illness column for a crew member who experienced AGE symptoms on 14 November 2024 was left blank. The underlying illness column for two passengers who experienced AGE symptoms on the 9 - 16 November 2024 voyage did not include underlying illness information; the column contained information related to the passengers' disembarkation.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness.
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Item No.:
02
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Site:
Medical-Public Vomit/Public Diarrhea Incident (PVI/PDI) Follow-Up
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Violation:
There was no documented medical follow-up for a passenger PVI on 15 November 2024. Medical received notification of the incident via email on 15 November at 1804.
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Recommendation:
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 38°C [100.4°F]). Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The visual inspection result was not documented for approximately 50 air gaps in 2024.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Mid Portside Whirlpool Spa Maintenance Log
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Violation:
The filter media/cartridge replacement 'yes/no' boxes were marked both 'yes' and 'no' for 6 weeks, from 4 October 2024 to 12 November 2024. Staff stated this was a typo and cartridges were inspected and replaced twice weekly. The chart records clearly documented when the filters were replaced.
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Recommendation:
Inspect cartridge or canister-type filters weekly for whirlpool spas and spa pools. For all other RWFs, inspect cartridge filters every 2 weeks, or in accordance with the manufacturer?s recommendation, whichever is more frequent. Inspect the filters for cracks, breaks, damaged components, and excessive organic accumulation. Change cartridge or canister-type filters based on the inspection results, or as recommended by the manufacturer, whichever is more frequent. Ensure at least one replacement cartridge or canister-type filter is available.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Starboard Whirlpool
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Violation:
The pH analyzer-chart recorder reading was more than 0.2 from the manual comparison test. The pH analyzer read 7.38. The inspector's manual sample in the pump room measured the pH level at 6.72 and the crew measured 7.00. Crew immediately calibrated the analyzer.
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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 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Whirlpool
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Violation:
The shower was in the toilet room which was not always accessible. A sign stating the shower was inside the toilet room was added. This was noted on the previous inspection report. Crew stated a project is in progress to provide a shower that is always accessible outside the toilet room during the next dry dock.
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Recommendation:
Install showers within 10 meters (33 feet) of every entry point to each RWF.
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Item No.:
21
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Site:
Galley-Deck 3
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Violation:
The wrap on the main bain marie's steam pipes in technical compartment JC/321550 were in disrepair which exposed difficult to clean foam-like material.
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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 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 9
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Violation:
The wheels on the upright combination oven were in disrepair with pieces flaking off the wheel.
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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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Deck 3 Main Aft Portside Waiter Station
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Violation:
An undercounter cabinet door and drawer were missing handles.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Deck 3 Potwash
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Violation:
A crew member sanitized a metal bowl for less than 7 seconds in the three-compartment sink before they placed it in the clean area to dry. Staff immediately had the crew member sanitize the bowl for a full 7 seconds in the chlorine solution.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
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Site:
Buffet-Deck 9 Lido Market Portside Bread Bar
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Violation:
A bucket of chlorine sanitizing solution measured less than 50 ppm with a test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Buffet-Deck 7 Neptune Lounge
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Violation:
A bucket of chlorine sanitizing solution measured more than 200 ppm with a test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 10 New York Deli
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Violation:
The meat slicer was excessively soiled with food residue on the blade and carriage. Staff stated the meat slicer was used the night before the inspection and the area was cleaned after closing.
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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 3 Water Filling Station
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Violation:
The left water filling station's dispensing nozzle was soiled with an orange 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 Lido Market Starboard Bread Bar
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Violation:
Two heat lamp bulbs were soiled with more than a day's accumulation of food residue.
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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.:
27
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Site:
Buffet-Deck 9 Lido Market Portside Asian
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Violation:
The plate storage shelf and the third plate down in the stack of plates were soiled with food residue on the nonfood-contact surface at the crew service station.
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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:
Buffet-Deck 9 Lido Market Portside Asian
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Violation:
Cleaned and sanitized plates were stored on shelves directly adjacent to, but at a lower height than the surrounding countertop with food serving containers. Food residue contaminated the plates and storage shelf when crew served passengers from the food serving containers.
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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:
Buffet-Deck 9 Lido Market Starboard Sweet Spot
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Violation:
A bowl out for passenger use was dripping wet. Staff removed all the bowls to be cleaned, sanitized, and air dried.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 9 Canaletto
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Violation:
The men's toilet room door remained ajar and was not self-closing. Additionally, the main toilet room entrance door did not completely self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Buffet-Deck 9 Lido Market Portside Egg Station
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Violation:
The deckhead was cracked throughout this area which created difficult to clean seams.
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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 2 Hot Galley
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Violation:
The deck tile grout was recessed or missing throughout the area near undercounter cabinet 2.15A.
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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.:
34
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Site:
Galley-Deck 10 Dive-In
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Violation:
A drainpipe was in disrepair with a lose fastener which caused water to spray and pool on the deck below the utility sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 10 Dive-In
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Violation:
Water pooled on the deck below the utility sink from a drainpipe that was in disrepair.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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