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Item No.:
02
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Site:
Medical-72-Hour Food History Questionnaire
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Violation:
For voyage #507, one passenger acute gastroenteritis (AGE) case did not have the 72-hour food history questionnaire attached to their medical record. There was no notation in the record identifying the passenger declined to complete the questionnaire.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2.
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Item No.:
08
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Site:
Potable Water-Assembly Testing
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Violation:
Two reduced pressure zone (RPZ) assemblies were not tested annually. The testable device/assembly log identified the RPZ on the mineralizer backwash line and the RPZ for the hot water to main laundry were last tested on 4 JAN 2024.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Device Disinfection Records
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Violation:
There were no records for the disinfection of recently replaced non-continuous and testable backflow prevention devices. The cross-connection control log identified five non-testable devices were replaced in January 2025 and a testable device was replaced in May 2024; however, no records showed these devices were disinfected prior to installation. Staff stated their disinfection procedure was used, but did not record the disinfection process.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Deck 4 - Recycling Center
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Violation:
Two double check valves installed on the potable water line supplying a newly installed dehydrator and bio-grinder were not included on the non-testable cross-connection control log. Additionally, the potable water line recently added to service the equipment was not striped to identify the line was for potable water at least every 5 meters.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Reverse Osmosis (RO) Units
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Violation:
The permeate water lines directed to the potable water system were incorrectly marked or missing on the lines exiting both the aft and forward reverse osmosis units. The line on the aft RO unit was striped blue and identified as 'cold potable water,' while the forward RO did not include any striping or markings.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 - Crew Swimming Pool
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Violation:
The shepherd?s hook and life-saving ring for the swimming pool were fastened to the adjacent railing with rope that was knotted and not easily removable. Crew initiated corrective action.
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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.:
13
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Site:
Other-Junior Chef @ Sea Variance
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Violation:
Required documentation for passenger participation in the Junior Chef @ Sea activity was incomplete for the event held on 2 February 2025. The log identified 17 passengers participated in the activity; however, there were only 13 health and safety agreements signed by the guests. The signed health and safety agreements acknowledged procedures that must be followed including the participants did not have gastrointestinal (GI) symptoms within the last 48 hours.
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Recommendation:
Ensure health and safety agreements are completed per the approved variance.
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Item No.:
15
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Site:
Buffet-Deck 5 - Crew Beverage Station
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Violation:
Several bananas in a plastic bin were rotten through the skin. This bin was stored in the compartment beneath the counter-mounted toasters.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 11 - Bellbox
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Violation:
There was no date of preparation or date of discard label affixed to the container of ready-to-eat shrimp stored inside reach-in refrigeration unit # JC/110703. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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Site:
Galley-Deck 11 - Bellbox
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Violation:
The two milk-dispensing units for the counter-mounted coffee machines were physically labeled as time control units; however, the time-control plan only identified the milk-dispensing unit for the espresso machine as on time control. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Provisions-Deck 4 - Frozen Poultry Room # 4709
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Violation:
Two racks of pastries were stored uncovered. These racks were stored in the corner of the walk-in near the entrance and were separated from stored boxes of frozen poultry.
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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.
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Item No.:
20
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Site:
Preparation Room-Deck 3
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Violation:
One cutting board on the clean storage rack was heavily stained with food residue inside the knife grooves.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
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Item No.:
20
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Site:
Galley-Deck 11 - Bellbox
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Violation:
Difficult-to-clean stringy metal wire fragments were present on the right internal surface of the counter-mounted oven. Crew initiated corrective action.
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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. 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.
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Item No.:
21
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Site:
Buffet-Deck 16 - World Fresh Market Starboard International Line
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Violation:
The caulking between the counter and the bulkhead was peeling and in disrepair. A slimy residue accumulated inside recessed areas. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 7 - Gigi's Pizzeria
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Violation:
Steam exited the dirty end of the rack-type warewashing machine and condensed on surfaces of the machine. The deckhead-mounted exhaust duct was unable to draw the steam into the HVAC. Crew initiated corrective action.
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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.
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Item No.:
22
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Site:
Galley-Deck 11 - Bellbox
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Violation:
A steady stream of liquid dripped from the bottom of the final rinse compartment for the rack-type warewashing machine and pooled on the deck below.
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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.
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Item No.:
22
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Site:
Galley-Deck 16 - World Fresh Market Scullery
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|
Violation:
The hood-type warewashing machine was identified as out of service since 17 February 2025.
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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.
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Item No.:
22
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Site:
Galley-Deck 16 - World Fresh Market Scullery
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Violation:
The final rinse manifold was unable to deliver an effective fan-like spray pattern inside the conveyor-type warewashing machine. All nozzles were only able to deliver final rinse water in a column stream. Crew were conducting warewashing and removed the machine from operation.
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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-Deck 16 - World Fresh Market Scullery
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Violation:
The conveyor-type warewashing machine and the hood-type warewashing machine were removed from operation, causing an excess of soiled items to accumulate inside the scullery. Large piles of soiled items were stacked at the dirty-end of the scullery, blocking access to sorting tables and pre-rinse hoses. Crew initiated corrective action.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 15 - Potwash
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|
Violation:
Three large stacks of soiled trays and plastic bins were stored on a metal rack approximately 1.5 feet from the opening of the potwashing machine. The proximity increases the potential for cross-contamination between soiled items on the rack, and clean & sanitized items leaving the potwashing machine.
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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. 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.:
22
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Site:
Galley-Deck 5 - Juneau Warewashing Area
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|
Violation:
An excessive soiled equipment and utensils accumulated on portable racks, located on both sides of the conveyor-type warewashing machine.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Scullery
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|
Violation:
An excessive soiled items accumulated on portable racks, located on one side of the conveyor-type warewashing machine. These racks obstructed crew and inspector access to the wash compartment.
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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.
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Item No.:
22
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Site:
Pantry-Trolley Wash # 11301
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|
Violation:
Discarded food, bottles, utensils, and dishes from room service were stored directly on the deck, because the storage racks for soiled items were full.
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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.
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Item No.:
22
|
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Site:
Pantry-Trolley Wash #10301
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|
Violation:
Discarded food, bottles, utensils, and dishes from room service were stored directly on the deck, because the storage racks for soiled items were full.
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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.
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Item No.:
24
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Site:
Preparation Room-Deck 3
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|
Violation:
The chlorine sanitizing solution in both buckets measured below 50 mg/L (ppm). Crew initiated corrective action.
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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
|
|
Site:
Galley-Deck 7 - Sabatini's Trattoria
|
|
Violation:
Eight, large white plates were stacked in the aft food preparation area with beige food residue affixed to the surfaces. Beige residue accumulated on an alcohol wipe when rubbed over these soiled surfaces. Crew initiated corrective action.
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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.:
26
|
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Site:
Galley-Deck 11 - Bellbox
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|
Violation:
Internal, food-splash zone surfaces of the recently cleaned and sanitized counter-mounted oven were soiled with greater than a day's accumulation of gray residue. Additionally, stringy metal wire fragments were present on the right internal surface of the oven. Crew initiated corrective action.
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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.:
26
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
One cutting board on the clean storage rack was heavily stained with food residue inside the knife grooves.
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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
|
|
Site:
Buffet-Deck 16 - World Fresh Market Starboard Hot Line
|
|
Violation:
Greater than a day's accumulation of dust soiled the tops of three decorative boxes stored on the buffet line. Crew initiated corrective action.
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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 16 - World Fresh Market Starboard International Line
|
|
Violation:
Slimy residue accumulated inside recessed areas of peeling caulking between the counter and the bulkhead. Crew initiated corrective action.
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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:
Dining Room-Deck 5 - Juneau Dining Room Beverage Station
|
|
Violation:
Food residue accumulated on nonfood-contact surfaces of the milk dispenser nozzle holder.
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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
|
|
Site:
Galley-Deck 7 - Gigi's Pizzeria
|
|
Violation:
Seven plates with visibly wet food-contact surfaces were stacked inside the mobile plate warmer. Water dripped from the plate surfaces when removed from the stack. Crew initiated corrective action.
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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.:
33
|
|
Site:
Pantry-Trolley Wash # 11301
|
|
Violation:
Discarded food, bottles, utensils, and dishes from room service were stored directly on the deck, because the storage racks for soiled items were full.
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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
|
|
Site:
Pantry-Trolley Wash #10301
|
|
Violation:
Discarded food, bottles, utensils, and dishes from room service were stored directly on the deck, because the storage racks for soiled items were full.
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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
|
|
Site:
Other-Deck 4 - Biodigester Station # 4708
|
|
Violation:
Soiled water leaked from the bottom of the biodigester and pooled on the deck. The source of the leak could not be determined.
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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-Deck 11 - Bellbox
|
|
Violation:
Water accumulated on the deck underneath a steady stream of liquid dripping from the bottom of the final rinse compartment for the rack-type warewashing machine.
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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.:
35
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|
Site:
Other-Deck 4 - Biodigester Station # 4708
|
|
Violation:
Soiled water leaked from the bottom of the biodigester and pooled on the deck. The source of the leak could not be determined.
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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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Item No.:
36
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Site:
Galley-Deck 7 - Crown Grill Steakhouse
|
|
Violation:
The light intensity at the far end of the pantry preparation counter measured less than 220 lux. The bulbs inside the fixture were burnt out.
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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.:
37
|
|
Site:
Galley-Deck 7 - Gigi's Pizzeria
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|
Violation:
The deckhead mounted exhaust duct over the dirty end of the rack type warewashing machine was unable to extract steam effectively. This allowed steam from the dirty end of the warewashing machine to condense on equipment surfaces. Crew initiated corrective action.
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|
Recommendation:
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.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
Numerous insects were present throughout multiple food service areas, including:
Deck 16 ? Salty Dog pantry: One fruit fly flew near the middle service counter.
Deck 16 ? World Market lido galley scullery: One fruit fly flew around soiled cups at the sorting table.
Deck 16 ? World Market lido galley scullery: One fruit fly flew around the dirty end of the conveyor-type warewashing machine.
Deck 5 ? Crew buffet: One small fly was in the crew pizza station.
Deck 5 ? Main galley wine bar pantry # 56051: One small fly was inside the pantry.
Deck 4 ? Biodigester station # 4708: One small fly flew near the biodigester.
Deck 4 ? Butcher: One small fly was near the warewashing machine.
Deck 4 ? Vegetable preparation room: One small fly was near the salad washing equipment.
Crew initiated 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.:
42
|
|
Site:
Children Area-3 - 8 Year Activity Center
|
|
Violation:
Adhesive residue accumulated on the top surface of the six white tables, creating difficult-to-clean surfaces.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
43
|
|
Site:
Ventilation-Stateroom Air Filters (Multiple)
|
|
Violation:
Five stateroom air filters examined during the inspection were heavily soiled with excessive dust accumulation. These included: Deck 15: M706, M703, M701 and Deck 14: R536 and R541. Dust accumulation was also observed on the outside of the metal filter housing on some air handling units. Crew reported filters are changed monthly, or if the flow drops.
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|
Recommendation:
Keep air handling units clean.
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Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
|
|
Violation:
For voyage 507, housekeeping crew noted a passenger had a diarrhea incident in cabin R606 on form PHS-2114-A5. There was no documentation (email or phone records) that the medical center was notified of this event. Consequently, the passenger was not evaluated for AGE and isolated (if necessary).
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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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