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Item No.:
08
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Site:
Potable Water-Potable Water Bunkering Hoses
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Violation:
The potable water bunkering hoses were constructed of a woven material that was not smooth nor easily cleanable. Additionally, the woven material was stained with a black grease-like material in multiple places near the coupling of the bottom left hose.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Midship Pool
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Violation:
The pool bottom protective paint was missing in multiple areas causing a potential buildup of organic material.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A nonfood employee had an onset of AGE symptoms on 3 February 2025 at 1000, but did not report to medical until 1650 that day. This employee was not working during that time; however, records identified the employee went ashore that day in Cozumel at 1130.
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Recommendation:
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.:
11
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Site:
Medical-Food Assessment
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Violation:
The food assessment for a server who experienced AGE symptoms onset on 7 February 2025 was completed incorrectly. The 'start work time' matched the illness onset time (1:31pm), and the 'stop work time' matched the time the server reported to medical (2:05pm). The form was signed by a supervisor. It was determined this employee was not working while symptomatic.
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Recommendation:
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. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
20
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Site:
Preparation Room-Deck 2- Fish
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Violation:
Two undercounter refrigerators were out-of-order. A work order was generated on February 4, 2025.
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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.:
21
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Site:
Buffet-Deck 16 - Lido Beverage Station - Portside/Forward
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Violation:
The plastic panel inside the counter-mounted coffee machine was in disrepair, creating a difficult-to-clean 1/8-inch gap. Additionally, black food debris accumulated inside this difficult-to-clean area.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 8 - Pizzeria del Capitano Show Galley
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Violation:
One piece of the internal door gasket for the lower pizza oven was missing, creating a difficult-to-clean surface. Black food debris accumulated inside areas of recess.
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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.:
22
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Site:
Galley-Deck 16 - Warewashing Area - Starboard
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Violation:
During inspection of the in-use conveyor-type warewashing machine, no spray pattern of hot sanitizing water was visible exiting the final rinse manifold. Though the utensil surface temperature measured above 160F following a cycle through the warewashing machine, this surface temperature was not achieved by a non-recirculating final rinse spray. Numerous plates from breakfast service cycled through this machine that was unable to deliver an effective final rinse spray pattern. 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.
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Item No.:
22
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
A tea bag was in the wash compartment of the flight-type warewashing machine.
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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). (4) Effectively scrape all soiled utensils to prevent any type of food debris from entering wash, and final rinse compartments.
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Item No.:
23
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Site:
Galley-Deck 3 - Warewashing Area
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Violation:
A tea bag was in the wash compartment of the flight-type warewashing machine.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Galley-Deck 16 - Warewashing Area - Starboard
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Violation:
During inspection of the in-use conveyor-type warewashing machine, no spray pattern of hot sanitizing water was visible exiting the final rinse manifold. Though the utensil surface temperature measured above 160F following a cycle through the warewashing machine, this surface temperature was not achieved by a non-recirculating final rinse spray. Numerous plates from breakfast service cycled through this machine that was unable to deliver an effective final rinse spray pattern. Crew identified an internal waterwall inside the machine prevented hot sanitizing water from reaching the final rinse manifold. Crew initiated corrective action.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Pantry-16 - Tides
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Violation:
The plastic food-splash surface over stored ice inside the ice machine was soiled with a gray, slimy residue. Crew initiated corrective action.
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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 8 - Cucina del Capitano
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Violation:
Brown and orange residue accumulated on the food-splash surface of the mixing rod for the deck-mounted mixer. Orange and black residue accumulated on an alcohol wipe when rubbed over this surface.
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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:
Buffet-Deck 16 - Lido Beverage Station - Porstide/Forward
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Violation:
The plastic panel inside the counter-mounted coffee machine was in disrepair, creating a difficult-to-clean 1/8-inch gap. Additionally, black food debris accumulated inside this difficult-to-clean area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 8 - Pizzeria del Capitano Show Galley
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Violation:
One piece of the internal door gasket for the lower pizza oven was missing, creating a difficult-to-clean surface. Black food debris accumulated inside areas of recess.
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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 - Lido Hot Island - Forward
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Violation:
The glass shelf surface over buffet line food storage areas was soiled with more than a day's worth of accumulated dust. 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.:
29
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Site:
Galley-Deck 5 - Extension
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Violation:
The handwash sink was blocked by a stack of large, plastic bins. The bins were removed.
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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:
Galley-Deck 16 - Warewashing Area - Starboard
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Violation:
White condiment residue and brown food residue was accumulated inside the basin of the handwashing sink located at the dirty end of the conveyor-type warewashing machine. Crew initiated corrective action.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 16 - Hot Galley - Portside
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Violation:
The grouting between the splash panel and the deck underneath the combination oven was recessed. Pieces of food debris accumulated inside these areas.
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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.
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Item No.:
33
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Site:
Buffet-Deck 16 - Lido Buffet - Starboard Side/Aft
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Violation:
A portable tray stand was set up on carpet as a soiled dish drop-off station with no staff present. Four glasses, two soiled plates, and three soiled condiment dishes were stored on the tray stand.
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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 5 - Hot Galley
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Violation:
The grouting throughout the area was recessed and in disrepair, especially in the grill area.
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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 8 - Bonsai Teppanyaki
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Violation:
The center and forward teppanyaki stations were missing grout at the deck/equipment junction on the employee side, creating difficult-to-clean surfaces. Green and brown debris accumulated in areas of recess.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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 8 - Guy's Pig & Anchor
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Violation:
The potable water line behind the keg washing equipment was steadily dripping. Liquid accumulated on the deck below. Crew initiated corrective action.
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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.:
34
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Site:
Galley-Deck 5 - Center Galley
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Violation:
Water was continuously dripping from the bucket filling spout attached to the handwash sink across from the deep-fat fryer.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 8 - Guy's Pig & Anchor
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Violation:
The potable water line behind the keg washing equipment was steadily dripping. Liquid accumulated on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 16 - Lido Waiter Station - Starboard/Aft
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Violation:
The light intensity measured less than 220 lux above the aft and forward sides of the waiter station
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Deck 16 - Lido Waiter Station - Starboard/Forward
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Violation:
The light intensity measured less than 110 lux above the aft and forward sides of the waiter station
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Numerous insects were present throughout multiple food service areas, including:
Deck 16 ? lido buffet forward hot station: One house fly flew over the starboard line.
Deck 16 ? lido buffet portside beverage station, forward: One fruit fly flew next to the counter-mounted coffee machine.
Deck 16 ? lido buffet starboard beverage station, aft: One fruit fly flew over stored cups.
Deck 16 ? lido buffet portside beverage station, aft: One fruit fly flew around the counter-mounted juice machine.
Deck 16 ? lido galley portside potwash area, forward: One fruit fly flew near the clean equipment storage rack.
Deck 16 ? lido galley starboard warewashing area: Two fruit flies flew around the dirty end of the warewashing area.
Deck 8 ? Rudi?s Sea Grill galley: One fruit fly flew in front of the clean equipment storage cabinet.
Deck 6- Javablue Coffee. One fruit fly was in this area.
Deck 5 - Appetizer Pantry. One small insect was on the bulkhead where the time control plans are posted.
Deck 5- Main Galley. One fruit fly was near the conveyor ovens.
Deck 4- Crew Mess Coffee Station. One fruit fly was in this area.
Deck 3- Crew Mess Buffet Island #1. One fruit fly was on the counte
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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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