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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During many voyages, the crew position was written as a number and not the actual title. For example:
(1) For the 2-12 April 2025 voyage, the crew position stated '3020.0.' This was a human resources clerk.
(2) For the 1-12 March 2025 voyage, the crew position stated '3010.0' This was a guest services attendant.
(3) For the 19 February - 1 March 2025 voyage, the crew position such as '912' was a guest services attendant; '5011' was a galley worker; and '3009' was a guest services attendant.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information: crew member position or job on the vessel, if applicable.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log for the 19 February - 1 March 2025 voyage did not have information in the 'underlying illness' column for three reportable AGE crew members and 14 reportable AGE passengers.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information: presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording.
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Item No.:
08
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Site:
Buffet-Deck 9 - Sweet Spot (Portside)
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Violation:
Water steadily dripped from the atmospheric relief vents of the juice machine's backflow prevention device, pooling on the countertop below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 9 - Italian Galley
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Violation:
Water steadily dripped from the hood cleaning system's reduced pressure zone assembly's relief vent. Water filled the bottom of this technical cabinet, which was not properly draining.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 9 - Italian Galley
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Violation:
Water steadily dripped from the right-side combination oven's backflow prevention device's atmospheric relief vents and pooled on the deck below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 2 - Pinnacle Coffee Station
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Violation:
Water dripped from the coffee machine's backflow prevention device's atmospheric relief vents and pooled on the counter below.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During the outbreak voyage from 19 February - 1 March 2025, which followed an outbreak voyage from 8-19 February), four crew members did not report immediately to the medical center after experiencing AGE symptoms and two crew members worked while symptomatic. These included:
(1) On 23 February, a storeroom attendant reported to medical 2 hours and 40 minutes after symptom onset. According to his time card, he worked for 2.5 hours while symptomatic.
(2) On 23 February, a casino dealer reported to medical 2 hours after symptom onset.
(3) On 23 February, a galley worker reported to medical 1 hour and 45 minutes after symptom onset.
(4) On 24 February, an engineer reported to medical 1 hour and 55 minutes after symptom onset. According to his time card, he worked 1.5 hours while symptomatic.
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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.
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Item No.:
16
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Site:
Buffet-Deck 9 - Market Center Beverage Station
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Violation:
At 0828, two pitchers of milk on time control were labeled with a yellow sticker. According to the posted time control plan, the yellow sticker indicated a four-hour service period beginning at 0830. Staff could not explain the discrepancy and immediately discarded the pitchers.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Buffet-Deck 9 - Homestead Port Side
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Violation:
A portable oven used for time control was not physically labeled as a time control unit. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Deck A - Staff Mess
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Violation:
Steam condensed and fogged the underside of the sneeze shields above the in-use bains-marie. This made it difficult for users to see the food on display. The underside surface of one section of sneeze guard had finger marks where someone attempted to wipe away the moisture. No dripping condensate was observed.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 2 - Pastry
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Violation:
Slotted fasteners were on the underside of the metal guard located in the food splash zone of the right deck-mounted mixer.
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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.:
21
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Site:
Buffet-Deck 11 - Tamarind
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Violation:
Grouting around the perimeter of the cold well/counter juncture was in poor repair at the sushi display station. Also the counter was in disrepair with cracks in multiple areas where silicone was used, creating difficult to clean surfaces.
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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:
Galley-Deck 2 - Hot Galley
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Violation:
The front right support leg for the right combination oven was filled with water and was not designed to drain. This was corrected.
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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 9 - Market Center Beverage Station
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Violation:
Soft silicone was peeling, exposing open seams and difficult to clean areas along the counter base of the ice/water 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.
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Item No.:
21
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Site:
Galley-Deck 2 - Potwash
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Violation:
The plastic handles of two metal strainers were in poor condition and could not be easily cleaned.
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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 3 - Potwash
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Violation:
The potwash machine had been out of operation since 8 April 2025.
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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 2 - Potwash
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Violation:
Water sprayed from the right side of the front door of the in-use hood-type potwash machine. A heavy amount of silicone was used in attempt to prevent the water from spraying out, however, this made it a difficult to clean surface.
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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 2 - Potwash
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Violation:
The dial temperature gauge of the three-compartment sink's sanitizing tank was not functioning.
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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. 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 A - Dishwash
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|
Violation:
The wash tank temperature displayed on the in-use rack-type dishwash machine's display panel was approximately 15-20 degrees (Fahrenheit) different than the manual readings both the crew and inspector measured from the tank. The display showed temperature ranges from 160-172F, however manual measurements were between 188-190F.
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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 2 - Pinnacle Dishwash
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|
Violation:
The glasswash machine was out of service on the day of 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-Deck 9 - Asian Galley
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|
Violation:
The undercounter dishwash machine was not functioning on the day of 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-Deck 9 - Dishwash
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|
Violation:
During the evaluation of the final sanitizing rinse spray pattern of the in use flight type dishwash machine, the right side vertical spray arm was not emitting water. Furthermore, sections of the conveyor track were missing, and the soiled side?s wash curtains were stained and partially coiled.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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 11 - Tamarind - Potwash
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|
Violation:
The dial temperature gauge of the sanitizing rinse tank was not functioning.
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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. 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.:
26
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|
Site:
Galley-Deck 11 - Tamarind - Potwash
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Violation:
Heavy accumulation of old food soil covered the gears and blade of the counter-mounted can opener staged in the soiled landing.
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Recommendation:
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:
Buffet-Deck 9 - Market Center Beverage Station
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|
Violation:
The recessed nozzle dispensing surfaces of both the ice and water dispensers had an accumulation of black and brown debris.
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|
Recommendation:
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 2 - Beverage Station
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|
Violation:
Dark granular sediment was inside the water return reservoir of the right ice machine.
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|
Recommendation:
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 A - Staff Mess
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|
Violation:
Steam condensed and fogged the underside of the sneeze shields above the in-use bains-marie. This made it difficult for users to see the food on display. The underside surface of one section of sneeze guard had finger marks where someone attempted to wipe away the moisture.
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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 9 - Market Center Beverage Station
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|
Violation:
Water pooled on the bottom of the technical compartment for the ice/water machine.
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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 9 - Italian Galley
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|
Violation:
Water filled the bottom of the hood cleaning technical cabinet, which was not properly draining.
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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
|
|
Site:
Buffet-Deck 9 - Sweet Spot Port Side
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|
Violation:
Water pooled on the countertop below the juice machine's leaking backflow prevention device.
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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 11 - Tamarind - Potwash
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|
Violation:
Heavy accumulation of old food soil covered the gears and blade of the counter-mounted can opener staged in the soiled landing.
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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 11 - Tamarind
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Violation:
Brown sticky residue was on the countertop surface of the dessert display station. This area was not in use and had been previously cleaned and sanitized.
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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 2 - Hot Galley
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|
Violation:
The front right support leg for the right-side combination oven was filled with water and was not designed to drain. This was corrected.
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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
|
|
Site:
Galley-Deck 2 - Pinnacle Coffee Station
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|
Violation:
Water pooled on the counter below the coffee machine's leaking backflow prevention device.
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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.:
33
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|
Site:
Buffet-Deck 7 - Neptune Lounge
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|
Violation:
A cold brew coffee machine was set up in a location that was not designed for food service. The unit was placed on a back counter that was above the lounge's printer. Also, the bulkheads had difficult to clean wallpaper and there was no coving along the deck. The unit was relocated to a more appropriate location.
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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. 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). Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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|
Site:
Buffet-Deck 9 - Perk Beverage Station
|
|
Violation:
Old food splash was on the deckhead above the ice/water machine. This was corrected.
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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
|
|
Site:
Galley-Deck 9 - Italian Galley
|
|
Violation:
Water pooled on the deck below the right-side combination oven's leaking backflow prevention device.
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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:
Buffet-Deck 9 - Asian Station
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|
Violation:
A deckhead light was loose and not flush with the deckhead, exposing a gap to the plenum.
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|
Recommendation:
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
|
|
Site:
Buffet-Deck A - Staff Mess
|
|
Violation:
The bulkhead behind the satellite buffet adjacent to the water dispenser was lined with wallpaper that was difficult to clean and was peeling.
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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.
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Item No.:
33
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Site:
Food Service General-Decks
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|
Violation:
Decks in multiple food area outlets were pitted and difficult to clean. These locations included:
deck 9 lido dishwash, deck 2 main galley, deck 3 main galley dishwash, deck A crew dishwash, and deck A lido preparation.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
Item No.:
34
|
|
Site:
Buffet-Deck 9 - Market Center Beverage Station
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|
Violation:
Water dripped from a water line inside the technical compartment for the ice/water machine and pooled on the bottom of the compartment.
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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
|
|
Site:
Buffet-Deck 9 - Market Center Beverage Station
|
|
Violation:
The light intensity measured less than 220 lux at the bulk milk dispenser.
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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
|
|
Site:
Buffet-Deck A - Staff Mess
|
|
Violation:
The light intensity measured less than 220 lux at the service counter of the satellite buffet adjacent to the water dispenser.
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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
|
|
Site:
Buffet-Deck A - Staff Mess
|
|
Violation:
Steam condensed and fogged the underside of the sneeze guards above the in-use bains-marie. This made it difficult for users to see the food on display. The underside surface of one section of sneeze guard had finger marks where someone attempted to wipe away the moisture. No dripping condensate was observed.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Follow-Up Inspections
|
|
Violation:
When pests were documented in the active surveillance log, actions taken and follow-up results were not consistently documented. For example:
(1) On 1 March 2025, one flying insect was observed in the Ocean's Bar at 10:30am.
(2) On 1 March 2025, two flying insects were observed in the deck 2 dining room locker near the dishwasher.
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|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
During the outbreak voyage from 19 February - 1 March 2025, which followed an outbreak voyage from 8-19 February), four crew members did not report immediately to the medical center after experiencing AGE symptoms. These included:
(1) On 23 February, a storeroom attendant reported to medical 2 hours and 40 minutes after symptom onset. According to his timecard, he worked for 2.5 hours while symptomatic.
(2) On 23 February, a casino dealer reported to medical 2 hours after symptom onset.
(3) On 23 February, a galley worker reported to medical 1 hour and 45 minutes after symptom onset.
(4) On 24 February, an engineer reported to medical 1 hour and 55 minutes after symptom onset. According to his timecard, he worked 1.5 hours while symptomatic.
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|
Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Crew members experiencing symptoms of acute gastroenteritis (AGE) should immediately contact the medical team and isolate in their cabin to help prevent the spread of illness.
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