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Item No.:
08
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Site:
Potable Water-Striping
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|
Violation:
The distillate water piping filling the technical water tanks were striped blue/gray/blue, same as the lines directed to the potable water system. Corrections started immediately.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Lap Pool
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|
Violation:
An accumulation of sand was in the bottom of the pool. Corrections started immediately.
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|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 12 Starboard Aft Whirlpool Spa
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|
Violation:
Seven guests were recreating in the facility; however, the bather load was limited to six. Earlier, while the inspector was walking through, 9 guests were observed in the facility.
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Recommendation:
Monitor recreational water facilities and ensure the actual bather load does not exceed the posted bather load.
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Item No.:
11
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|
Site:
Medical-Acute Gastrointestinal (AGE) Log
|
|
Violation:
On 17 November 2024, a bar server experienced diarrhea symptoms beginning at 1654 but did not report to medical until 18 November at 1607. This crew member who had a total of 11 diarrhea episodes continued to work as a bar server and dined in the crew mess while symptomatic. Disciplinary actions were taken by the ship.
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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.
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Item No.:
13
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|
Site:
Provisions-Bean Sprouts
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|
Violation:
A box of bean sprouts was left on a pallet that was provisioned around 0900 with non-PHF/TCS products and was not immediately placed in refrigeration. Staff stated they prioritize placing PHF/TCS foods in refrigerators first, however, they did not notice this product. Temperatures of the bean sprouts were measured at 58F at approximately 1100. Staff quickly placed this in refrigeration.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
13
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|
Site:
Food Service General-Variances for Interactive Activities
|
|
Violation:
The review of the health questionnaires for the interactive activities (pizza and mixology class) found incomplete records and it was unclear if the procedures approved in the variance were followed. For example, three questionnaires dated on November 23 had no signatures, one questionnaire had Question #1 pre-filled attesting to no gastrointestinal illness symptoms in the last 48 hours but nothing else completed on that form, and two forms dated on December 11 did not answer Question #1.
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|
Recommendation:
Ensure questionaires are completed and reviewed for accuracy as per the approved variance.
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Item No.:
14
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|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
A food worker rolling dough with bare hands wore a ring wrapped in thread. The ring was removed immediately.
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|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food. A plain ring may be worn without the thread.
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Item No.:
16
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The cooling process for three containers of grandma mix (TCS ingredients) was incomplete. Only initial temperatures of 63-65F were documented. The pans were in the walk-in refrigerator and their temperature was below 41F. One of the containers was large and deep and it was unclear if proper cooling below 41F occurred within 4 hours.
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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.:
16
|
|
Site:
Galley-Deck 2
|
|
Violation:
A time controlled metal hotel pan of time/temperature controlled for safety (TCS) chili sauce was on the preparation counter next to the grilling station without a 4-hour discard label.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours.
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Item No.:
16
|
|
Site:
Provisions-Bean Sprouts
|
|
Violation:
A box of bean sprouts was left on a pallet that was provisioned around 0900 with non PHF/TCS products and was not immediately placed in refrigeration. Staff stated they prioritize placing PHF/TCS foods in refrigerators first, however, they did not notice this product. Temperatures of the bean sprouts were measured at 58F at approximately 1100. Staff quickly placed this in refrigeration.
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|
Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received.
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Item No.:
17
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The cooling process for three containers of grandma mix (TCS ingredients) was incomplete. Only initial temperatures of 63-65F were documented. The pans were in the walk-in refrigerator and their temperature was below 41F.
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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.:
18
|
|
Site:
Preparation Room-Deck 2 Meat and Poultry
|
|
Violation:
Crew members working in these preparation rooms were observed handling and cutting raw beef and poultry products with gloved hands and then without removing gloves opening the room's walk in cooler doors. Blood and raw poultry juices were observed on the door handles and doors in each of the respective preparation rooms.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (3) Cleaning and sanitizing equipment and utensils. Protect food from cross-contamination or other sources of contamination by the following methods: (3) Cleaning and sanitizing equipment and utensils.
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|
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Item No.:
19
|
|
Site:
Preparation Room-Deck 2 - Meat and Poultry Rooms
|
|
Violation:
Crew members working in these preparation rooms were observed handling and cutting raw beef and poultry products with gloved hands and then without removing gloves opening the room's walk in cooler doors. Blood and raw poultry juices were observed on the door handles and doors in each of the respective preparation rooms.
|
|
Recommendation:
Ensure: (1) Single-use gloves are used for only one task of any hand contact with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
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Item No.:
19
|
|
Site:
Buffet-Deck 2 - Mess #3
|
|
Violation:
The handles of the self-service serving utensil was left in direct contact with bread out for service.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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|
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Item No.:
19
|
|
Site:
Galley-Deck 3 - Luminae Service Line
|
|
Violation:
A crew member plating food at the service line was observed handling meal order tickets, lettuce, and tomatoes with the same gloved hands. The order ticket was initially handled by another crew member not involved in food service, but was later passed to the plating crew member while adding lettuce and tomatoes to hamburgers. Although serving tongs were available for handling the food items, the crew member did not use them.
|
|
Recommendation:
Ensure: (1) Single-use gloves are used for only one task of any hand contact with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation.
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|
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Item No.:
19
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
A tiny fly landed on a loaf of bread being sliced.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 14 - Starboard Outdoor Satellite Bar
|
|
Violation:
The ice bin drain dripped into an open bucket. Condensate from the ice bin dripped onto a case of plastic-wrapped water. Additionally, two large plastic containers filled with beverages were stored at this bar without any deckhead cover.
|
|
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. Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
|
|
Site:
Galley-Deck 14 Potwash
|
|
Violation:
Soiled items were stacked high on the soiled landing area and on deck stands in front of the soiled landing area. The soiled items on deck stands were stored less than 1 meter from covered plastic containers of food, an uncovered scoop, and the clean drying rack.
|
|
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.:
19
|
|
Site:
Bar-Deck 12 Port - Outdoor Satellite Bar
|
|
Violation:
A trolley containing several beverages and drinks at the bar were not stored under a compliant deckhead and were exposed to the elements.
|
|
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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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|
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Item No.:
20
|
|
Site:
Preparation Room-Deck 2
|
|
Violation:
The metal lid to one of the potato peeling machines had difficult to clean cracks in several areas.
|
|
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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 - Pantry
|
|
Violation:
Grease dripped from the bottom right corner of the in-use counter mounted combination oven and pooled on the counter below.
|
|
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.:
21
|
|
Site:
Bar-Deck 14 - Starboard Outdoor Satellite Bar
|
|
Violation:
The interior of the bar, where drinks were stored, was constructed of unsealed wood/particle board.
|
|
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.:
22
|
|
Site:
Galley-Deck 14 Potwash
|
|
Violation:
Soiled items were stack high on the soiled landing area and on deck stands in front of the soiled landing area. The soiled items on deck stands were stored less than 1 meter from covered plastic containers of food, an uncovered scoop, and the clean drying rack.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Wash tank temperatures of the in-use flight-type dishwash machine measured 120F in wash tank 1, 130F in wash tank 2, and 145F in wash tank 3. The machine data plate indicated minimum temperatures of 160F in tank 1 and 150F in tanks 2 and 3. This was corrected by the end of the inspection.
|
|
Recommendation:
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Wash tank temperatures of the in-use flight-type dishwash machine measured 120F in wash tank 1, 130F in wash tank 2, and 145F in wash tank 3. The machine data plate indicated minimum temperatures of 160F in tank 1 and 150F in tanks 2 and 3. This was corrected by the end of the inspection.
|
|
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.:
25
|
|
Site:
Galley-Deck 14 Oceanview Pantry FD 14.6.009
|
|
Violation:
A wet rag was stored on the counter while food workers prepared food in the area. Another wet rag was stored on the side of the sanitizing bucket. Corrective action began immediately.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 2
|
|
Violation:
Three metal salad spinners, which had been previously cleaned and sanitized, had dried lettuce on different parts of their metal cages. These were sent to be recleaned and sanitized
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-Deck 2 - Meat and Poultry Rooms
|
|
Violation:
Crew members working in these preparation rooms were observed handling and cutting raw beef and poultry products with gloved hands and then without removing gloves opening the room's walk in cooler doors. Blood and raw poultry juices were observed on the door handles and doors in each of the respective preparation rooms.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 - Pantry
|
|
Violation:
Grease dripped from the bottom right corner of the in-use counter mounted combination oven and pooled on the counter below.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Flight-Type Conveyor Potwash
|
|
Violation:
The junction between the clean end of the machine and the modified working surface (cutting board) was soiled with debris. Crew began cleaning the area immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 14 Potwash
|
|
Violation:
Soiled items were stacked high on the soiled landing area and on deck stands in front of the soiled landing area. The soiled items on deck stands were stored less than 1 meter from covered plastic containers of food, an uncovered scoop, and the clean drying rack.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 12 Port - Outdoor Satellite Bar
|
|
Violation:
The table storing clean glasses was not completely covered by a compliant deckhead.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 12 Port - Outdoor Satellite Bar
|
|
Violation:
There was no handwash station for the bar. The bartender mixes drinks and scoops ice.
|
|
Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have a handwashing facility.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 14 - Starboard Outdoor Satellite Bar
|
|
Violation:
There was no handwash station for the bar. The bartender mixes drinks and scoops ice.
|
|
Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have a handwashing facility.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 14 Port - Outdoor Satellite Bar
|
|
Violation:
There was no handwash station for the bar. The bartender mixes drinks and scoops ice.
|
|
Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have a handwashing facility.
|
|
|
Item No.:
29
|
|
Site:
Room Service-Deck 9
|
|
Violation:
The water temperature for handwash station near the service counter measured 123F. The area was not in service.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3
|
|
Violation:
The handwashing station at the starboard entrance could not reach a water temperature of at least 100F. Corrections started immediately.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3
|
|
Violation:
The handwashing station at the starboard entrance did not have a supply of single-service paper towels. Corrections started immediately.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
30
|
|
Site:
Galley-Crew Toilets
|
|
Violation:
The unisex crew toilets on Deck 3 and 4 were wet and smelled of ammonia.
|
|
Recommendation:
Ensure crew toilet rooms are maintained clean and free of excessive odors.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
The handwash station nearest the service counter was not working. This was corrected by the time the inspector left the area.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Soup Station
|
|
Violation:
Deck grout was missing, recessed, and discolored throughout this area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Murano
|
|
Violation:
Water bubbled up from a cracked tile in front of the steam bain-marie and the flat grill. Corrective action began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Hot Galley Soup Station
|
|
Violation:
Deck tile grouting in this area was recessed and in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 12 Port - Outdoor Satellite Bar
|
|
Violation:
The in-use bar was not completely covered by a compliant deckhead. The table storing clean glasses was not completely covered by a compliant deckhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 14 - Starboard Outdoor Satellite Bar
|
|
Violation:
There was no deckhead above the in-use satellite bar where drinks were poured and mixed.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Bar-Deck 14 Oceanview
|
|
Violation:
The floor drain emitted a strong odor. Crew explained this was due to a pressure issue in port.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Garde Manger
|
|
Violation:
A tiny fly landed on a loaf of bread being sliced.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Acute Gastrointestinal (AGE) Stateroom Cleaning
|
|
Violation:
Housekeeping records indicated an AGE passenger stateroom was not properly cleaned and disinfected after the passenger disembarked at the end of the voyage on 2 December. Records showed the AGE case presented to medical on the morning of 2 December with AGE symptoms that met the case definition and then disembarked later that day. According to medical staff, medical never communicated to housekeeping that there was an active AGE case in the stateroom to properly clean and disinfect.
|
|
Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill. Ensure precautionary measures by housekeeping personnel are taken in consultation with the vessel?s medical staff to prevent the spread of AGE from cabin to cabin.
|
|