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Item No.:
*
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Site:
Buffet-Deck 17 - Surfside
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Violation:
Crew members at the entrance to the buffet were not encouraging guests to 'wash their hands or sanitize their hands.'
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Recommendation:
It is important that handwashing be the primary method for reducing the spread of diseases onboard. Hand sanitizing should not take the place of handwashing.
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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
For the 19-26 January 2025 voyage, a nonfood employee had an onset of AGE symptoms at 0600 on 26 January. A 4-hour report was submitted, however the addition of this AGE case was counted as a passenger and not as a crew member. This made the 4-hour report incorrect.
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Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port. Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the 19-26 January 2025 voyage, a nonfood employee had an onset of AGE symptoms at 0600 on 26 January. A 4-hour report was submitted, however the addition of this AGE case was counted as a passenger and not as a crew member. This made the AGE log incorrect.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: Reportable total number of passengers ill; Reportable total number of crew ill.
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Item No.:
12
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Site:
Bar-Deck 17 - Waves Pool Bar
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Violation:
The bartender preparing drinks was also handling passenger ID cards for payment with no handwashing between activities.
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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: after handling soiled equipment or utensils; and after engaging in other activities that contaminate the hands.
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Item No.:
12
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Site:
Bar-Deck 17 - Vibes Bar
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Violation:
The bartender washed their hands for about three seconds without using soap.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
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Item No.:
19
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Site:
Buffet-Deck 8 - Portside Dessert Station
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Violation:
The display case doors were not self-closing, and passengers were serving themselves.
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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
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Site:
Provisions-Poultry Refrigerator #33
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Violation:
Four boxes of frozen chicken were heavily coated with ice on the inside and outside of the box. The chicken inside the boxes was vacuumed wrapped for protection, however the ice was resting on the inside food contents and the durability of the protective coating could not be determined.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. Ensure unpackaged food is not stored in direct contact with undrained ice. 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.:
21
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Site:
Galley-Deck 4 - Preparation Area
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Violation:
The chilled water line insulation was unraveling and in disrepair, creating a 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.
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Item No.:
21
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Site:
Galley-Deck 4 - Room Service
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Violation:
The insulation for the chilled water line was in disrepair and unraveling creating a heavy amount of accumulated condensate which dripped and pooled in the technical area of the ice machine.
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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 - Dishwash
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Violation:
The difficult to clean features of the pulper equipment were exposed to splash. No splash panel was fitted to protect this area from getting soiled.
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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. Install removable splash panels constructed of stainless steel to protect the food waste system and technical areas.
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Item No.:
21
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Site:
Bar-Deck 17 - Waves Pool Bar
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Violation:
The front counter was chipped in several places, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 17 - Pizza Station
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Violation:
The decorative door panel of refrigerator 6 was scratched and scored, making it difficult to clean.
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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.:
21
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Site:
Food Service General-Steam Pipes
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Violation:
The aluminum foil insulation of steam pipes were in disrepair and difficult to clean in the technical spaces for bains-marie and three-compartment sinks.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 4 - Room Service - Clean Storage Area
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Violation:
The small, previously cleaned and sanitized coffee station countertop waste bins were constructed of a material that made them difficult to keep clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 6 - Hot Galley Area
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Violation:
Two rubber food transportation carts were in disrepair and stored soiled.
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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 17 - Palomar - Potwash
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Violation:
The temperature display panel of the in-use potwash machine was not correct unless a crew member pressed one of the buttons. The wash and rinse compartment temperatures were unknown unless someone tapped the display. Corrections started immediately.
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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:
Pantry-Deck 16 - Haven - Dishwash
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Violation:
The temperature gauge display of the in-use undercounter warewashing machine measured constant fluctuations of 145-151F for washing and 199-201F for the final sanitizing rinse. It was unclear if the gauges were accurate.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
The final sanitizing rinse digital display for the flight-type warewashing machine was out of calibration. Manual manifold water temperatures were taken by staff from the spray nozzles and the inspector measured between 186F and 191F. However, during the same time, the machine's internal digital display continually measured manifold water temperatures between 198F and 200F.
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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 4 - Hot Line
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Violation:
The sanitizing solution in a bucket near the hot line was soiled with a wiping cloth inside.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Pantry-Deck 17 - Observation Lounge
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Violation:
The wash compartment temperature gauge of the in-use hood-type warewashing machine displayed temperatures between 140-144F, while the wash compartment utensil surface measured 146-147F. The data plate required a minimum of 150F. Corrections started immediately.
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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 - Haven - Dishwash
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Violation:
The final sanitizing rinse temperature gauge displays for both in-use hood-type warewashing machines measured 199-201F. It was unclear if the gauges were accurate.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Pantry-Deck 8 - Local Bar
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Violation:
The final sanitizing rinse temperature gauge display of the in-use hood-type warewashing machine measured 199F. It was unclear if the gauge was accurate.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
23
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Site:
Pantry-Deck 17 - Observation Lounge
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Violation:
The wash compartment temperature gauge of the in-use hood-type warewashing machine displayed temperatures between 140-144F, while the wash compartment utensil surface measured 146-147F. The data plate required a minimum of 150F. Corrections started immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Pantry-Deck 16 - Haven - Dishwash
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Violation:
The final sanitizing rinse temperature gauge display of the in-use undercounter warewashing machine measured 199-201F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 16 - Haven - Dishwash
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Violation:
The final sanitizing rinse temperature gauge displays for both in-use hood-type warewashing machines measured 199-201F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Pantry-Deck 8 - Local Bar
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Violation:
The final sanitizing rinse temperature gauge display of the in-use hood-type warewashing machine measured 199F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 4 - Crew Hot Line
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Violation:
The sanitizing solution in a bucket near the hot line was soiled and had a chlorine concentration which measured less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Deck 4 - Hot Line
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Violation:
A wiping cloth was inside a soiled sanitizing solution bucket near the hot line.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Galley-Deck 4 - Preparation Area
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Violation:
Water pooled on the bottom inside the technical space above reach-in freezer #3.
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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 4 - Room Service
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Violation:
Water pooled around the electrical wiring in the technical side of the ice machine. Additionally, the insulation for the chilled water line was in disrepair and unraveling creating a heavy amount of accumulated condensate that was dripping in the technical 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 4 - Room Service - Clean Storage Area
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Violation:
The small, previously cleaned and sanitized coffee station countertop waste bins were soiled on the inside nonfood contact area. Additionally, these waste bins were constructed of a material that made them difficult to keep clean.
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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 6 - Hot Galley Area
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Violation:
Two rubber food transportation carts were in disrepair and stored soiled in a food preparation 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.:
29
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Site:
Galley-Deck 16 - Cleaning Locker
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Violation:
The drain tube for the HOCL generator was inside the handwashing sink. Corrections started immediately.
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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 8 - Food Worker Toilet
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Violation:
The food worker toilet next to the Local Galley was out of service.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
An excess amount of water pooled on the deck next to the flight-type warewashing machine. The source of the water 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:
Bar-Deck 17 - Vibes Bar
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Violation:
Water was leaking from the deckhead onto the back bar bottle display and deck. The area was in operation. Bottles were removed from the area. No food was impacted.
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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 8 - Indulge - Dry Store Area
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Violation:
The door and the door frame leading to the outside passenger area were not lined with stainless steel similar to other areas of the galley. These surfaces were scored and scratched.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. In galleys, food preparation rooms, and pantries, construct bulkheads and deckheads (including doors, door frames, and columns) with a high-quality corrosion-resistant stainless steel.
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Item No.:
33
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Site:
Buffet-Deck 17 - Line 2
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Violation:
Duct tape was used on the support column to hold a profile strip that was being repaired. The duct tape was difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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Site:
Buffet-Deck 17 - Pizza Station
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Violation:
Two raw wood pieces labeled as belonging to the electrician were stored along with the special wood used for the pizza oven. These pieces were removed.
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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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