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Item No.:
08
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Site:
Buffet-D12 Garden Cafe Starboard
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Violation:
The ice cream machine chilled water lines were not striped blue/white/blue according to ISO 14726 or otherwise uniquely identified.
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Recommendation:
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:
Galley-D12 Garden Cafe Ice Machine Portside
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Violation:
The chilled water lines were not labeled blue/white/blue according to ISO 14726 or otherwise uniquely identified.
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Recommendation:
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.:
11
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
A nonfood worker had an onset of AGE symptoms on 8 March 2025 at 1700. They reported to medical at 20:30 that day. According to their time card, they worked from 1730 - 1800, and 1900 - 2030. They also went to the crew mess at 1830. The crew member received a written warning.
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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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Item No.:
20
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Site:
Bar-D8 O'sheehan's
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Violation:
One slotted fastener was in the food splash area of the counter-mounted coffee machine.
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Recommendation:
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.:
22
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Site:
Galley-D5 Glasshwash
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Violation:
The glasswash machine was out of order the day of the inspection (25 April 2025). A rack type dishwash was in use during the inspection.
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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-D12 Garden Cafe Flight-Type Dishwash Soiled Drop-Off
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Violation:
An excessive amount of soiled pots, bins, and pans overloaded the soiled potwash operations. Three deck stands were brought into handle the soiled ware that were stacked approximately 5 feet high with soiled equipment. In addition, the presoak/scraping area was overloaded making it difficult to fully scrape food. Lastly, the deck stands were blocking the doors to access the wash tank.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-D12 Garden Cafe Three Compartment Sink
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Violation:
An excessive amount of soiled pots, bins, and pans overloaded the soiled potwash operations. Three deck stands were brought into handle the soiled ware that were stacked high with soiled equipment. It was also difficult for crew members to maneuver in this area because of the blockage.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Bar-D12 Topsiders
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Violation:
Four live birds were seen in the outdoor bar area touching countertops, grills and beverage dispensers. The area was recleaned and sanitized to open later in the afternoon.
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Recommendation:
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Item No.:
36
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Site:
Bar-D8 Sake
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Violation:
The light bulb above the handwashing sink was burnt out, which affected the required light intensity of 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.:
38
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Site:
Galley-D12 Garden Cafe Potwash
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Violation:
The cleaning locker did not have a label that stated 'Cleaning Materials Only.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Bar-D12 Topsiders
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Violation:
Four live birds were seen in the outdoor bar area touching countertops, grills and beverage dispensers. The area was recleaned and sanitized to open later in the afternoon.
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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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