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Item No.:
10
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Site:
Recreational Water Facilities-Bather Load Exceeded
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Violation:
When the inspection team was in the area, the bather load was exceeded. No one was actively monitoring the amount of people in the facility.
-Beach Pool had 22 people in the facility (not including 3 people in the beach area). The safety sign stated the bather load was 16 people.
-Whirlpool #5 had 10 people in the facility. The safety sign stated the bather load was 6 people.
-Whirlpool #6 had 10 people in the facility. The safety sign stated the bather load was 6 people.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Portside Plunge Pool
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Violation:
The water temperature inside the tub of the heated portside plunge pool measured 106F with a calibrated thermometer. Seven passengers were bathing inside the facility. Crew removed the passengers and closed the facility.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools. Measure the water temperature within the whirlpool spa or spa pool tub itself.
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Item No.:
11
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Site:
Medical-Food Handler Late Acute Gastroenteritis (AGE) Reporting
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Violation:
A cook reported an onset of AGE symptoms on 6 Feb 2025 at 0300, but did not report to medical in a timely manner. Crew identified the last symptom occurred on 6 Feb 2025 at 0605 and reported to medical at 1312. This crew member was not at work when they developed symptoms and received disciplinary action.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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Site:
Buffet-Deck 14- El Loco
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Violation:
A tray of chicken burritos and cheese quesadillas were on a time control counter but labeled with a 7 day discard label. The area was open for greater than 4 hours. Staff stated these items were on time control, and time control labels were placed on the trays.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (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. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Other-Deck 2 - Crew Mess
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Violation:
The handles of two sets of tongs were inside bread serving containers.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 8- Giovanni's
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Violation:
A slotted fastener was on the food contact surface of the pizza slicer.
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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.:
21
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Site:
Galley-Deck 8- Giovanni's
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Violation:
An indentation in the counter was filled with a non-durable, not easily cleanable material.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 15- Windjammer Starboard Coffee Station
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Violation:
The profile strip on the edge of the cabinet was pulling away from the cabinet, creating a difficult to clean area. The profile strip was reattached by the end of the inspection.
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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 3 - Warewashing
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Violation:
Five serving trays were cracked and not easily cleanable.
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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 3 - Galley Entrance
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Violation:
The hot holding unit doors' handle/latches were in disrepair and would not close tightly.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact 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.:
22
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Site:
Galley-Deck 15- Portside Dishwash
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Violation:
The final rinse manifold was soiled with brown debris. The machine was stopped and the final rinse manifold was cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Buffet-Deck 15- Windjammer Kid's Corner
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Violation:
Food debris was on the food contact surface on a plate stored at the plate pick up station.
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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 15- Solarium
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Violation:
Condensate collected on the underside of the shelf above the hot holding bains-marie. A salt shaker, a tray of large spoons, and covered food were under the shelf. No active dripping was observed; however, there was water pooled in the food contact surface of one of the spoons.
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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.:
27
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Site:
Dining Room-Deck 3 - Restaurant Waiter Station #10
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Violation:
Three utensil transportation carts were used to store previously cleaned and sanitized utensils in the waiter station; however, the utensils were dripping wet and resting in the water on the top shelf.
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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:
Buffet-Deck 15- Windjammer Kid's Corner
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Violation:
Food residue was on the bottom side of a plate stored at the plate pickup 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 15- Windjammer Kid's Corner
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Violation:
Condensate collected on the underside of the shelf above the hot holding bains-marie. A salt shaker, a tray of large spoons, and covered food were under the shelf. No active dripping was observed; however, there was water pooled in the food contact surface of one of the spoons.
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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 15- Windjammer Kid's Corner
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Violation:
A crew member was transporting a cart of covered fruit platters and two stacks of upright plates from the crew staircase into the elevator to be delivered to passenger cabins. The plates were immediately covered with a cloth napkin.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Deck 3 - Restaurant Waiter Stations
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Violation:
Wet utensils were stored at multiple waiter stations. Specifically,
- At the two aft waiter stations, multiple previously cleaned and sanitized utensils and serving plates were stored in both waiter stations upright and unprotected.
- At the waiter station #10, three utensil transportation carts were used to store previously cleaned and sanitized utensils in the waiter station. However, the utensils were dripping wet and resting in the water on the top shelf.
- At waiter station #14, fifteen previously cleaned and sanitized coffee carafes were stored on serving carts wet nested inside the waiter station.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Buffet-Deck 15- Windjammer
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Violation:
A crew member was transporting a cart of previously cleaned and sanitized dishes through the Windjammer. A stack of bowls was upright and uncovered. This was corrected immediately.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Deck 3 - Restaurant Waiter Station #14
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Violation:
Fifteen previously cleaned and sanitized coffee carafes were stored on serving carts wet nested inside the waiter station.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
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Site:
Pantry-14 - Ice Station # 2513 Forward
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Violation:
The water temperature delivered through the mixing valve of the sensor-activated handwashing sink measured 125F after three minutes of running. Crew were unable to adjust the water temperature. Crew initiated corrective action.
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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).
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Item No.:
29
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Site:
Pantry-12 - Ice Station # 1852 Starboard
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Violation:
The water temperature delivered through the mixing valve of the sensor-activated handwashing sink measured 123F after three minutes of running. Crew were unable to adjust the water temperature. Crew initiated corrective action.
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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).
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Item No.:
29
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Site:
Galley-Deck 15- Portside Dishwash
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Violation:
The handwash sink was partially blocked by a rolling cart full of previously cleaned and sanitized plates.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Buffet-Deck 14- El Loco
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Violation:
When the inspection team entered the area, there was no trash bin at the handwash station. Crew had to go through a door into the galley to dispose of the paper towels. A trash bin was located and moved to the handwash station.
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Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
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Item No.:
33
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Site:
Buffet-Deck 15- Windjammer Bread Station
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Violation:
The bulkhead at the entrance of the area was damaged and chipped, making it difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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:
Dining Room-Deck 3 - Restaurant Waiter Stations
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Violation:
At several waiter stations, transportation carts with soiled dishes were stored on the carpet outside the waiter stations. Specifically,
- at waiter station 10, four soiled dish transportation carts were stored on the carpet outside of the waiter station. Two carts had soiled utensils on the top shelf.
-at waiter station 12, three soiled utensil transportation carts were stored outside of the waiter station on the carpet.
- at waiter station 14, two soiled utensil transportation carts were stored outside of the waiter station on the carpet with soiled dishes on both shelves.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 3 - Dining Room Wine Stand
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Violation:
The undercounter technical space beneath the counter top coffee maker had holes in the bulkhead. This was seen in multiple technical spaces.
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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.:
37
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Site:
Galley-Deck 15- Solarium
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Violation:
Condensate collected on the underside of the shelf above the hot holding bains-marie. A salt shaker, a tray of large spoons, and covered food were under the shelf. No active dripping was observed; however, there was water pooled in the food contact surface of one of the spoons.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
39
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Site:
Buffet-Deck 15- Windjammer Portside Coffee Station
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Violation:
Two fruit flies were in the area.
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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.:
39
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Site:
Galley-Deck 15- Portside Bar Locker
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Violation:
One fruit fly was in this area.
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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.:
44
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Site:
Recreational Water Facilities-Bather Load
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Violation:
When the inspection team was in the area, the bather load was exceeded. No one was actively monitoring the amount of people in the facility.
-Beach Pool had 22 people in the facility (not including 3 people in the beach area). The safety sign stated the bather load was 16 people.
-Whirlpool #5 had 10 people in the facility. The safety sign stated the bather load was 6 people.
-Whirlpool #6 had 10 people in the facility. The safety sign stated the bather load was 6 people.
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Recommendation:
Ensure the bather load for each facility is enforced.
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