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Item No.:
02
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|
Site:
Medical-3-day Assessment
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|
Violation:
A crew member completed the 3-day acute gastroenteritis (AGE) assessment prior to embarking on 29 December 2024, indicating she was experiencing AGE symptoms. Despite this, she was permitted to embark with the rest of the crew and participated in team meetings on the 29th. During a training session later that day, she informed staff that she was feeling ill and was promptly isolated. Medical staff reported that although her assessment was flagged in the system, it was inadvertently overlooked during the review process.
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|
Recommendation:
Ensure the reportable cases include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentation of the 3-day assessment for each crew member with symptoms on the vessel for review during inspections and retain this documentation for 12 months.
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Item No.:
08
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|
Site:
Buffet-Deck 2 - Crew Mess Beverage Station
|
|
Violation:
The coffee machine's backflow prevention device was continuously dripping into the scupper below.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Galley-Deck 11 - Windjammer - Multi-Flow Cabinet #5631
|
|
Violation:
The backflow prevention device for the potable water line inside the multi-flow cabinet was in disrepair with blocked atmospheric vents.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Galley-Deck 11 - Windjammer - Hot Line Area
|
|
Violation:
Water was dripping from test cock #1 on the reduced pressure assembly for the hood cleaning system.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Charts
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|
Violation:
The bunkering chart for 16 January 2025 was missing. The vessel was in dry dock 16 January 2025. The crew stated they were bunkering water on that day, but the only charts available were from 17 - 18 January 2025. In addition, on 17 January 2025, the bunkering start and stop times, the initial chlorine, and pH shoreside levels were missing. Crew was unsure exactly when bunkering started based on the documentation.
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|
Recommendation:
Maintain accurate records of bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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|
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Item No.:
08
|
|
Site:
Potable Water-Bunkering Charts
|
|
Violation:
The bunkering chart for 23 January 2025 stated 'cont' for the bunkering start time, however there was no previous days/charts to confirm the start time for bunkering. Crew stated this may have been a clerical error.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 11 - Main Pool
|
|
Violation:
The two shepherd's hooks attached to the back bulkhead were difficult to be seen from the perimeter of the pool. The crew stated they will stripe the hooks to become more easily seen.
|
|
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.:
10
|
|
Site:
Recreational Water Facilities-Deck 11 - Main Pool
|
|
Violation:
Drinking glasses and other debris were at the bottom of the pool.
|
|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water.
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|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE)
|
|
Violation:
The AGE log stated that a nonfood employee had symptom onset at 1945 on 12 March 2025. The employee did not report to medical until 0820 on 13 March 2025. The employee's time sheet stated that they were at work during symptom onset.
A food employee had symptom onset at 0700 on 28 December 2024 while in the hotel before boarding the ship. The employee embarked at 1100 on 29 December 2024 and did not report to medical until 1300 later that day. The employee filled out the 3-day assessment correctly stating they had symptoms but were not separated from the rest of the crew joining that day.
|
|
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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|
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Item No.:
19
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
The handles of the self-service serving tongs were touching the salad mix and the cut pork out for crew self-service.
|
|
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; (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.
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|
|
Item No.:
19
|
|
Site:
Buffet-Deck 5 - Officer Mess
|
|
Violation:
Two soup kettles had hinged lids that were not self-closing, and the food was not protected by other means when the lid was opened.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
|
Item No.:
19
|
|
Site:
Buffet-Deck 1 - Service Line
|
|
Violation:
Handles for a set of tongs were resting in a dish of olives during active service. The tongs and olives were removed.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Soup Station
|
|
Violation:
The mixing head of the deck-mounted mixer was chipped and in poor repair.
|
|
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.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The mixing heads of two deck mounted mixers were in poor repair with peeling and chipped paint.
|
|
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.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The second from the top stacked oven was missing a fastener on the right side.
|
|
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.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Beverage Station Ice Machine 3-6
|
|
Violation:
A bar code sticker was on the food contact side of the deflector panel.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 3 - Braising Pan
|
|
Violation:
The sealant around the technical compartment for the braising pans was in disrepair.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
A difficult-to-clean seam surrounded the grease chute inside the flat top grill grease chute housing.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 - Soup Station
|
|
Violation:
A difficult-to-clean seam surrounded the grease chute inside the flat top grill grease chute housing.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 - Soup Station
|
|
Violation:
A gap was in the corner of the counter/bulkhead juncture between the braising pans and the soup kettles. Also, the sealant was in disrepair.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2 - Pot Wash
|
|
Violation:
The rubber on the handle of the deep fat fryer basket was in disrepair. The basket was in the soiled drop-off area.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 3 - Waiter Station Port Side
|
|
Violation:
The partition separating the clean and dirty sides was damaged at the waiter station before entering the galley.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 1 - Condiment Island
|
|
Violation:
A soiled and broken food transportation cart was resting against the bulkhead adjacent to the cold line.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 1
|
|
Violation:
The combination oven door gasket was in disrepair, allowing excess condensate to escape and collect on the deckhead above.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 12 - Lime and Coconut
|
|
Violation:
The paint on the top back bar liquor storage shelves were chipping, making these areas difficult to clean. Additionally, paint chips were resting on the surface of the shelves under multiple liquor bottles.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 - Chops
|
|
Violation:
The right-most ceramic hot plate grill was excessively chipped and scored.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 - EL Loco
|
|
Violation:
The black anodized exterior coating for both countertop ovens was chipping and peeling making these areas difficult to keep 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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 - EL Loco
|
|
Violation:
The outer coating for both undercounter cabinet doors was chipping and peeling, making them difficult to keep clean. Additionally, these areas were soiled with a yellow sticky material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 1
|
|
Violation:
The wash sink of the three compartment sink was soiled with an oily residue and had plastic saran wrap inside.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 5 - Cafe Promenade
|
|
Violation:
Two sanitizing buckets measured 300 ppm with the inspector's and crew member's test strips.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 5 - Bear & Pub
|
|
Violation:
Two previously cleaned glassware were soiled in the clean storage area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
White and brown residue were inside the dispensing end of the water hook for the two bakery mixers.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2 - Crew Mess Beverage Station
|
|
Violation:
Old food debris was on the inside of the ice dispenser chute.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
Old coffee residue was on the underside of the previously cleaned and sanitized coffee dispensing nozzles of both counter-mounted machines.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Chef's Locker
|
|
Violation:
Soiled knives and grill scrapers were inside a plastic bin that was used to store new and previously cleaned cutting and serving utensils. The contents of the entire bin were sent to be recleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
Plastic milk containers inside both counter mounted coffee machines were previously cleaned; however, they were both stored wet and placed back inside the unit's milk refrigerators. Water pooled inside the refrigerator.
|
|
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 2 - Crew Mess
|
|
Violation:
Grease residue was on the previously cleaned exhaust hood overhang above the condiments.
|
|
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:
Bar-Deck 12 - Lime and Coconut
|
|
Violation:
Paint chips were resting on the surface of the back bar liquor shelves under multiple liquor bottles.
|
|
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:
Galley-Deck 11 - EL Loco
|
|
Violation:
The undercounter cabinet doors outer coatings these areas were soiled with a yellow sticky material.
|
|
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:
Galley-Deck 3 - Beverage Station
|
|
Violation:
Plastic milk containers inside both counter mounted coffee machines were previously cleaned; however, they were both stored wet and placed back inside the unit's milk refrigerators. Water ran out when the containers were inverted. Additionally, water pooled inside the refrigerator.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Chef's Locker
|
|
Violation:
Soiled knives and grill scrapers were inside a plastic bin that was used to store brand new and previously cleaned cutting and serving utensils. The contents of the entire bin were sent to be recleaned and sanitized.
|
|
Recommendation:
Store cleaned equipment and utensils: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 5 - Casino
|
|
Violation:
The handwashing sink measured 133F.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 1
|
|
Violation:
Soiled dishware was blocking the handwashing sink near the pot wash area.
|
|
Recommendation:
Ensure handwashing facilities are accessible at all times.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 1
|
|
Violation:
An open waste receptacle was filled with food debris and left unattended.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 1
|
|
Violation:
The combination oven door gasket was in disrepair allowing excess condensate to escape and collect on the deckhead above. Additionally, condensate from the deckhead dripped onto the deck.
|
|
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 12 - Johnny Rockets
|
|
Violation:
A missing deckhead tile exposed the plenum above the hot grill station inside the fire door shutter track area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 12 - Lime and Coconut
|
|
Violation:
Three holes were in the deckhead above the food service back bar area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 12 - Lime and Coconut
|
|
Violation:
The far left deckhead recessed light was displaced, making this area difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
Deck grouting was missing or recessed in many areas of this section of the galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5 - Officer Mess
|
|
Violation:
Old food residue and debris were on the deck underneath the condiment station in the seating area. Additionally, the deck to bulkhead coving was inadequate.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
Deck grouting was missing or recessed throughout this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
Deck grouting was missing or recessed throughout this section of the galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Water pooled on the deck at the soiled end of the flight type dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
Water pooled on the deck at the soiled end of the flight type dishwash machine. The source of the leak could not be determined.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
Light intensity at the portable hot service station was less than the required 220 lux. Containers of rice and soup were being held in these units at the time of the observation.
|
|
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.:
36
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Light intensity along the beverage dispensing equipment and ice cream unit was less than 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 consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Portside/Aft
|
|
Violation:
The light intensity could not reach 220 lux at the coffee dispenser.
|
|
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.:
36
|
|
Site:
Buffet-Deck 11 - Windjammer - Beverage Station - Portside/Forward
|
|
Violation:
The light intensity could not reach 220 lux at the ice machine dispensing area.
|
|
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.:
36
|
|
Site:
Buffet-Deck 5 - Officer Mess
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Violation:
Light intensity at the beverage dispensing counter was less than the required 220 lux.
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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.:
36
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Site:
Bar-Deck 11 - Solarium
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Violation:
The light intensity could not reach 220 lux on the back bar food preparation area.
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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.:
36
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Site:
Bar-Deck 5 - Bear & Pub
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Violation:
The light intensity did not reach 220 lux at the upper bottle storage display case.
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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
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Site:
Galley-Deck 1
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Violation:
The combination oven door gasket was in disrepair allowing excess condensate to escape, collect on the deckhead above, and drip onto the deck.
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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.:
38
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Site:
Pantry-Deck 5 - Casino - Non-Smoking
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Violation:
Two bulkhead-mounted water filters were not connected to the adjacent ice machine; however, they were connected to the potable water supply.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Buffet-Deck 1 - Condiment Island
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Violation:
A soiled and broken food transportation cart was resting against the bulkhead adjacent to the cold line.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
42
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Site:
Children Area-Adventure Ocean 6-11 Soccer Play Area
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Violation:
The entire bulkhead wallpaper was peeling and scratched, making the area difficult-to-clean.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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Item No.:
44
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Site:
Potable Water-Bunkering Charts
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Violation:
The bunkering chart for 16 January 2025 was missing. The vessel was in dry dock 16 January 2025. The crew stated they were bunkering water on that day, but the only charts available were from 17 - 18 January 2025. In addition, on 17 January 2025, the bunkering start and stop times, the initial chlorine, and pH shoreside levels were missing. Crew was unsure exactly when bunkering started based on the documentation.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Recreational Water Facilities-Deck 11 - Baby Bay
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Violation:
Water from the Splashaway Bay bucket was being blown into the adjacent Baby Bay area, resulting in the mixing of water between the two facilities. Operations of the Splashaway Bay immediately shut down. The residuals of the Baby Bay area were not affected.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties. Ensure the halogenation remains within the required limits to protect the most at risk individuals using the facility.
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Item No.:
44
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Site:
Housekeeping-Public Vomiting Incidents
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Violation:
On the voyage from December 1 to 6 (Voyage 27141), there were 15 public vomiting incidents where the passenger was identified; however, only two of the passengers were followed up by medical to determine if the individuals met the AGE case definition and required isolation. According to medical staff and available records, the medical center was not notified of these PVIs through email, as is the procedure. Medical was able to identify two emails housekeeping sent to a medical email address that was not being monitored. There were no other records for the remaining incidents and staff reported it was a break in communication.
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Recommendation:
Ensure effective communication procedures are in place for alerting medical of PVI/PDIs when individuals have been identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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