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Item No.:
02
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Site:
Medical-Public Vomit Incident (PVI) Follow Up
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Violation:
The review of medical logs disclosed three instances when there were no notes about medical evaluation for incidents of individuals vomiting in public areas. It was unclear if these passengers met the AGE reportable case definition and had to be isolated because no evaluation was documented. These passengers were identified by name and cabin. The PVI dates identified were: (1) 1 passenger on 3 February 2025, and (2) 2 passengers on 1 February 2025.
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Recommendation:
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.:
06
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Site:
Potable Water-Engine Room - Bunkering Line
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Violation:
The analyzer was in disrepair while active bunkering was in operation during the inspection. In the meantime, staff were using the production analyzer for the bunkering charts and the sample line. The inspector and crew tested halogen residual levels and values were in range.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Main Pool
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Violation:
The shepherd's hook at the main pool was in a location where it camouflaged against the back pool bulkhead, making it difficult to be seen. Staff agreed to tape or paint the hook a different color to be more visible.
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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.
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Item No.:
16
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Site:
Galley-Pizza Show Galley
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Violation:
A five-pound bag of shredded mozzarella cheese stored on temperature control measured 48F by the inspector and 46F by two crew members. The bag was discarded.
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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:
Other-The Gallery Diner and Dash
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Violation:
A large container of shredded cheddar cheese was on the prep counter during service hours but it was not equipped with a time control label or date label. The temperature measured 61F. It was discarded.
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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. Note: cheddar cheese is exempt from datemarking; however, cheddar cheese is not exempt from temperature requirements and must be maintained 41F or below. If not maintained at this temperature (and not cooked), cheddar cheese must be maintained on time control.
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Item No.:
18
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Site:
Galley-Gumabe
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Violation:
Undercooked tuna was cooling over rice and sprouts in the blast chiller. Corrective action began immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Buffet-
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Violation:
The serving utensil was resting on top of assorted cheeses out for service, and the handle was in contact with food. The food was removed immediately.
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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; (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); 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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-The Gallery
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Violation:
Sealant around one deep fat fryer grease drain was peeling, and there was a small gap around the other grease drain.
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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-Gumabe
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Violation:
The sealant around the grease drain under the deep fat fryer was peeling.
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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.:
22
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Site:
Galley-The Gallery Potwash
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Violation:
The in-use hood-type potwash machine was not operated in accordance with manufacturer specifications and the required wash cycle temperature of 150F was not reached.
1) The wash temperature of the potwash machine measured 146F by the inspector while the machine gauge measured 156F during two cycles.
2) The utensil surface final sanitizing rinse temperature measured 155F on the left side of the machine but measured 160F on the right side of the machine during a subsequent cycle.
3) The lower wash and final sanitizing rinse spray arms on the left side were not attached in accordance with manufacturer specifications.
Crew immediately began corrective action and stated the machine was fixed. However, the required temperature of 150F during the wash cycle was not reached.
1) The inspector did not measure 150F during the wash cycle.
2) Four thermolabel stickers were placed on the four wash spray arms, and none turned solid black to indicate 150F was reached.
3) Crew placed two thermometers in the machine and both measured 148F during the wash cycle.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of order and the three-compartment sink was in use. The pre-wash spray area was overloaded with soiled equipment and utensils, making pre-wash difficult. The wash compartment of the three-compartment sink was overloaded with soiled items, resulting in soiled water and preventing effective cleaning of the equipment and utensils. A rack-type conveyor dishwash and hood-type glasswash machine were also in use to help the accumulation of soiled dishware.
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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. 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. 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). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dock House Potwash
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Violation:
The front-loading potwash machine was out of service due to an issue with the steam valve. The part was on order. Pots were being routed to deck 6.
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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:
Galley-The Wake Potwash
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Violation:
The front-loading potwash machine was out of service due to an issue with a valve.
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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.:
23
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Site:
Galley-The Gallery Potwash
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Violation:
The required wash cycle temperature of 150F was not reached while the hood-type potwash machine was in operation. The wash temperature of the potwash machine measured 146F by the inspector. After corrective action was implemented, the inspector still did not measure 150F during the wash cycle, four thermolabel stickers placed on the four wash spray arms did not indicate 150F was reached, and two crew thermometers measured 148F during the wash cycle.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine;
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Item No.:
27
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Site:
Food Service General-Sun Club Handwashing Station
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Violation:
The Sun Club handwashing station soap bottle was soiled with back debris.
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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-Gumabe
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Violation:
The underside of the deep fat fryer was soiled with greater than a day's accumulation of grease.
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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.:
30
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Site:
Food Service General-Counter-Recessed Handwashing Station Soap Dispensers
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Violation:
Several soap dispenser nozzles were not screwed on tightly at the junction with the counter which allowed water to enter the soap bottles, resulting in watered-down soap. This was noted in The Gallery Sweet Side, the Sun Club, and others. The Sun Club soap was excessively runny, and the bottle was soiled with back debris. Technical crew responded immediately for corrective action.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent available.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
Two five-inch long icicles protruded from the deckhead. One was actively dripping. The source was unknown.
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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:
Provisions-Meat Thaw
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Violation:
Water dripped from a deckhead hatch onto the deck.
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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:
Galley-
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Violation:
The grouting surrounding the combination oven 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.:
39
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Site:
Food Service General-Pests
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Violation:
Live flies were found in the following locations:
1) One small fly in Noodles
2) One small fly in Hot Off the Press
3) One small fly by the Gallery Galley ice station
4) One house fly in the Meat Preparation room
Pest management crew responded immediately for corrective action.
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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.
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Item No.:
40
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Site:
Preparation Room-Meat
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Violation:
One dead house fly was on the deck of the meat preparation room.
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Recommendation:
Protect entry points where pests may enter the food areas. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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