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Item No.:
08
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Site:
Potable Water-Evaporators
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Violation:
Piping directing water to the bilge for both evaporators was blue. Blue piping should be reserved for pipes carrying potable water.
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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.:
08
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Site:
Potable Water-Mineralizers
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Violation:
The four air gaps for the mineralizers backwash drain lines were not listed on the cross-connection control list. This was corrected.
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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. Include air gaps on the listing. 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.
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Item No.:
08
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Site:
Potable Water-Water Park Machinery Room
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Violation:
Three analyzer sample lines were inside the drain pipes with no air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
Staff could not provide written documentation of approval from the certification organization (independent of the coating manufacturer) for the paint used to coat the potable water tanks.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
09
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Site:
Recreational Water Facilities-Water Park
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Violation:
The water park was not open to bathers per staff, but the area was unattended and open for anyone to enter the area. The water toys were in operation and there were no ropes, netting, or any other indication that the area was not to be used.
Manual readings at the water park documented mostly out of range pH values: 6.6, 6.5, 6.8, 6.7, 7.0. The analyzer in the machinery room read a pH of 7.3 while a manual test measured 7.0. The chart recorded a steady line around 7.3 for the entire time of this evaluation, not documenting the ups and downs found at the water park itself. Additionally, a manual reading at the water park documented a chlorine level of 4.0 ppm while the analyzer in the machinery room read 2.8 ppm, and a manual test measured 3.3 ppm. These discrepancies suggested that the system was not working correctly.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual. Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Park
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|
Violation:
The water park was not open to bathers per staff, but the area was unattended and open for anyone to enter the area. The water toys were in operation and there were no ropes, netting, or any other indication that the area was not to be used.
Manual readings at the water park documented mostly out of range pH values: 6.6, 6.5, 6.8, 6.7, 7.0. The analyzer in the machinery room read a pH of 7.3 while a manual test measured 7.0. The chart recorded a steady line around 7.3 for the entire time of this evaluation, not documenting the ups and downs found at the water park itself. Additionally, a manual reading at the water park documented a chlorine level of 4.0 ppm while the analyzer in the machinery room read 2.8 ppm, and a manual test measured 3.3 ppm. These discrepancies suggested that the system was not working correctly.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Whirlpool
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|
Violation:
The whirlpool had two entrances and only one entrance had a safety sign. Bathers could enter the whirlpool without ever seeing a safety sign.
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|
Recommendation:
In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
11
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|
Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A nonfood worker experienced symptoms of AGE (diarrhea, nausea, myalgia) on 26 January 2025 at 2300 but did not report to medical until 27 January at 1710. The worker's entire team was retrained on AGE reporting.
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: 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.
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Item No.:
12
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|
Site:
Buffet-Deck 11 - Il Mercado - Service Line
|
|
Violation:
A crew member cutting sandwiches and serving customers changed their gloves between tasks without first washing their hands.
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|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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|
Site:
Buffet-Deck 10 - Lido Marketplace - Omelet Stations
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|
Violation:
Bowls of pooled raw eggs were on working counters behind the forward and aft omelet stations without discard time labels.
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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.:
17
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|
Site:
Buffet-Deck 10 - Lido Marketplace - Fwd Omelet Station
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|
Violation:
The undercounter refrigerator on the worker side was on the time control plan, however, it was not physically labeled on time control. This was corrected.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (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:
Bar-Deck 10 - Rococos
|
|
Violation:
A bottle of liquor was in the speed rack of the front working counter without a lid or protected from contamination. This was corrected.
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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; (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.:
20
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|
Site:
Galley-Deck 10 - Lido Marketplace - Hot Galley
|
|
Violation:
The shaft of an in-use metal stirring paddle was badly bent exposing rough and a difficult to clean surface.
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|
Recommendation:
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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|
Site:
Buffet-Team Dining #1 - Ice Cream Machine
|
|
Violation:
The rubber pad directly behind the ice cream dispenser nozzles was no longer attached to the machine, which made the area difficult to clean. The detached rubber pad was in the food-contact area.
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|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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
|
|
Site:
Buffet-Team Dining #1 - Service Line
|
|
Violation:
Counter grouting around the cold well was cracked and damaged, which made the area difficult to clean.
|
|
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.:
21
|
|
Site:
Galley-Deck 3 - Aft Dishwash
|
|
Violation:
The bottom surface of a green plate trolley was cracked along one of the storage compartments. Bowls were stored on top of this crack.
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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
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Service Line
|
|
Violation:
The service counters throughout this area had cracks, gouges, projections, and other difficult to clean features. This was most evident on the working side and working edge of these countertops. Some of the cracks had old food soil in the recessed areas. Staff reported this is an ongoing maintenance operation.
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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
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Aft - Seadog
|
|
Violation:
The counter mounted convection oven's electrical cables were draped on the counter.
|
|
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
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Dishwash
|
|
Violation:
The biodigester was out of service for approximately 2 weeks.
|
|
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.:
22
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Dishwash
|
|
Violation:
The speed of the flight-type dishwash conveyor track was measured at approximately 9 feet per minute. The maximum conveyor speed on the unit's data plate listed a maximum speed of 5 feet per minute. The unit was in operation.
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|
Recommendation:
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
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Dishwash
|
|
Violation:
The conveyor spikes of the flight-type dishwasher were in poor repair. Approximately half of the spikes were peeling and jagged with rough surfaces. Staff stated they had already replaced half of the spikes and planned to do the other half soon. The unit was in 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
|
|
Site:
Housekeeping-Deck 8 - Housekeeping Locker
|
|
Violation:
Three cabin ice bins were stored inside a utility sink in the housekeeping locker near cabin #8444. The bins were removed from the locker and taken to the housekeeping pantry to be cleaned and sanitized.
|
|
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
|
|
Site:
Galley-Warewash
|
|
Violation:
Bowls stored on trays in the cleaned and sanitized warewash area were improperly racked preventing proper exposure from the machine's spray cycles. Consequently, between two and four heavily soiled bowls were found in each of the three trays. Crew stated the trays of bowls had just come from the warewash machine and were air drying.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
26
|
|
Site:
Galley-Warewash
|
|
Violation:
Between two and four heavily soiled bowls were found in each of the three trays of previously cleaned and sanitized bowls. Crew stated the trays of bowls had just come from the warewash machine and were air drying.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 5 - Bonsai Sushi
|
|
Violation:
Granular black sediment was on the bottom surface of the ice machine's water return bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Forward Service Line
|
|
Violation:
A bowl out for passenger self-service was soiled with food debris. The bowl was sent to be re-cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Il Mercato Station
|
|
Violation:
Four previously cleaned and sanitized white dispensing bottles stored in a metal tray for service were soiled with old food residue on the inside surfaces and dispensing lids. Additionally, two bowls on a serving tray were soiled with yellow food residue and the backside of the blade of the previously cleaned deli slicer had white residue on its surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Port Aft Beverage Station
|
|
Violation:
The underside splash panel of the juice machine was soiled with juice residue from the earlier service period. The station was previously cleaned.
|
|
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 10 - Lido Marketplace - Aft - Seadog
|
|
Violation:
Old food residue was on the counter below the counter mounted convection ovens and the unit's electrical cables that were draped on the counter.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Omelet Stations
|
|
Violation:
The service counters throughout this area had cracks, gouges, projections, and other difficult to clean features. This was most evident on the working side and working edge of these countertops. Some of the cracks had old food soil in the recessed areas. Staff reported this is an ongoing maintenance operation.
|
|
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
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Aft - Seadog
|
|
Violation:
A previously cleaned serving utensil for the left counter mounted convection oven was stored upright on the top surface of the oven. The top surface of the oven was soiled with old greasy food residue from a previous service period. These ovens were not in during the service period which was observed.
|
|
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:
Buffet-Deck 10 - Lido Marketplace - Aft
|
|
Violation:
Old food residue and dust was on the surfaces of the black cubed storage shelving on the back counter. Food debris was along the 90-degree junctions inside the lower left storage compartment that were difficult to clean. No food was stored in the storage unit at the time of the observation.
|
|
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
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Il Mercato Station
|
|
Violation:
The rubber bumper on the bottom of the hot warming cabinet was soiled with a build-up of old food debris.
|
|
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:
Buffet-Deck 10 - Lido Marketplace - Aft - Seadog
|
|
Violation:
A previously cleaned serving utensil for the left counter mounted convection oven was stored upright on the top surface of the oven. The top surface of the oven was soiled with old greasy food residue from a previous service period. These ovens were not in use during the service period which was observed.
|
|
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). 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:
Buffet-Deck 10 - Lido Marketplace - Aft - Seadog
|
|
Violation:
Excessive dust accumulated on the bulkhead behind the counter mounted convection ovens.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Service Lines - Ventilation
|
|
Violation:
Dust accumulated on the air supply grates above the worker sides of the service lines throughout several locations.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Buffet Preparation
|
|
Violation:
Deck tile grouting was completely missing in the back corner next to the deli slicer in this area. Excessive food debris accumulated in these recessed areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Il Mercato Station
|
|
Violation:
The deck underneath the storage shelving was soiled with an accumulation of food and general debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Aft - Seadog
|
|
Violation:
Light intensity did not reach 110 lux of light behind and to the left of the counter mounted convection ovens on the back working counter.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Il Mercado - Service Line
|
|
Violation:
Light intensity along the service line in front of the tortilla machine could not reach 220 lux.
|
|
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.:
36
|
|
Site:
Galley-Deck 3 - Center Galley
|
|
Violation:
Light intensity did not reach 220 lux along all areas of the working preparation counter.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 10 - Lido Marketplace - Buffet Preparation
|
|
Violation:
The cleaning locker was not labeled.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Portside Swirls
|
|
Violation:
Two fruit flies were flying around the two ice cream machines.
|
|
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.:
39
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Beverage Station - Guy's Burger
|
|
Violation:
Two fruit flies were inside the technical space beneath the beverage units.
|
|
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.:
39
|
|
Site:
Buffet-Deck 10 - Lido Marketplace - Port Aft Beverage Station
|
|
Violation:
One fruit fly flew from the undercounter technical space to the ice/water machine when the compartment door was opened.
|
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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.:
41
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Site:
Housekeeping-Cleaning and Disinfection of Acute Gastroenteritis (AGE) Cabins
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Violation:
From 13 January to 15 February 2025, there were two voyages with missing documentation that verified cabins with AGE cases were properly cleaned and disinfected.
-For voyage FN0501132025 (voyage dates 13-18 January 2025) the medical center had records of three AGE cases that were not included on the housekeeping's AGE Cabin Cleaning Log. Medical center staff had email documentation to housekeeping staff alerting them of the following cases (cabin #s) initially being isolated and then being released: #6473 (17 January), #8412 (17 January) and #11212 (18 January).
-For voyage FN0501182025 (voyage dates 18-23 January 2025) the medical center had records of two AGE cases that were not included on the housekeeping's AGE Cabin Cleaning Log. Medical center staff had email documentation to housekeeping staff alerting them of the following cases (cabin #s) initially being isolated and then being released: #7499 (23 January), #7398 (23 January). Additionally, medical staff had documentation showing they alerted housekeeping that the AGE case in cabin #6501 was initially isolated on 21 January at 0220. However, housekeeping records listed the isolation date as 22 January at 0255.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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