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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 surveillance log for voyage #18260111 contained an error in the recorded symptom onset time for a crew case on 15 January 2026. Crew identified the AGE symptom onset time at 2300; however, the AGE surveillance log listed the onset time at 1100.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (12) Time of illness onset.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Two food employees and one nonfood employee did not report to medical or isolate after the onset of AGE symptoms.
-Food employee: Symptom onset at 2230 on 2 February 2026; did not report to medical until 0815 on 3 February. This employee shared a bathroom with another crew member.
-Food employee: Symptom onset at 2300 on 15 January 2026; did not report to medical until 0820 on 16 January. This employee also shared a bathroom with another crew member.
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Recommendation:
When food employees are symptomatic and 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 are symptomatic and 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.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
Multiple plates were still soiled with food debris upon exiting the clean end of the flight-type warewashing machine. Excessive food debris accumulated inside the wash compartment.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
23
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
Multiple plates were still soiled with food debris upon exiting the clean end of the flight-type warewashing machine. Excessive food debris accumulated inside the wash compartment.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Preparation Area
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Violation:
The deck tile grout around the combination oven was in disrepair.
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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.:
22
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Site:
Galley-Deck 6 - Potwashing Area
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Violation:
The potwash machine?s internal temperature gauge was inaccurate, identifying a final sanitizing rinse temperature of 213F, while the plate surface temperature measured 175F using a calibrated thermocouple.
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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; (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.:
33
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Site:
Galley-Deck 6 - Hot Preparation Area
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Violation:
The deck tile grout near the tilting pans was recessed and in disrepair.
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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.:
33
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Site:
Bar-Deck 6 - Mixx
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Violation:
The deckhead light above the center of the bar was visibly soiled with more than one day?s accumulation of dust.
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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.:
08
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Site:
Potable Water-Deck 1 - Engine Room (Near Potable Water Tank # 6C)
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Violation:
The large insulated potable water line extending from the bulkhead above potable water tank #6C was not striped blue or blue/green/blue within five meters of the bulkhead. Crew initiated corrective action.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
19
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Site:
Other-Deck 4 - I-95 Corridor Next to the Starboard Bunker Station Locker
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Violation:
A plate of danishes stored on a mobile cart to the left of the bunker station locker was not fully covered. Crew stated the danishes were for shoreside personnel. Crew initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
05
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Site:
Potable Water-Deck 18 - Far-Point Analyzer Chart
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Violation:
The free chlorine residual measured by the far-point analyzer chart differed by more than 0.2 mg/L (PPM) from the manual checks conducted by crew and the inspector. The chart identified a residual of 0.65 mg/L (PPM), while crew and the inspector measured residuals of 1.00 mg/L (PPM), 0.95 mg/L (PPM), and 0.90 mg/L (PPM). Crew initiated corrective action.
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Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Legionella Sampling Plan
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Violation:
The Legionella sampling plan did not include provisions for sampling the deck-washing system, which aerosolizes potable water, every six months.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
The Legionella sampling plan must include a selection of the following locations: (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Children Area Aqua Park
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Violation:
The inside-facing safety sign for the children area aqua park identified a bather load of 122, while the calculated bather load based on the flow rate was 105. Crew initiated corrective action.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads. Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (4) Bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Main Swimming Pool
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Violation:
Crew set up a mobile bar table, staffed with a bartender, directly in front of the bulkhead-mounted shepherd's hook and lifesaving ring.
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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 (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were present in the following food-service areas:
-Deck 8 ? Food Republic Galley: One fruit fly was near the clean storage rack.
-Deck 6 ? Texas Smokehouse Galley: One fruit fly was at the coffee station.
-Deck 6 ? Teppanyaki Galley: One fruit fly flew around the galley entrance.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Buffet-Deck 16 - Garden Caf Main Line
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Violation:
Throughout the entire area, the top of the deck coving pulled away from the bulkhead, creating a difficult-to-clean seam.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Deck 16 - Flight-Type Dishwashing Machine
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Violation:
Two small butter wrappers were on the clean side of the dishwashing machine under the conveyor belt.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
23
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Site:
Galley-Deck 16 - Flight-Type Dishwashing Machine
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Violation:
Two small butter wrappers were on the clean side of the dishwashing machine under the conveyor belt.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
29
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Site:
Galley-Deck 16 - Cleaning Locker
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Violation:
Access to the handwashing sink was partially blocked by a pallet.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
08
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Site:
Galley-Deck 15 - Garden Caf Hood-Washing System
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Violation:
The air gap under the backflow prevention device for the hood-washing system was insufficient.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
34
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Site:
Galley-Deck 8 - Food Republic Warewashing Area
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Violation:
Water dripped consistently from the faucet above the sanitizing compartment of the three-compartment sink. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
21
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Site:
Bar-Deck 8 - La Cucina
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Violation:
The padding on the wine bottle display shelves was in disrepair and flaking, creating a difficult-to-clean surface.
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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.
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Item No.:
27
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Site:
Bar-Deck 8 - La Cucina
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Violation:
Black debris from the flaking wine bottle display padding accumulated on the top of the back counter.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 8: Cagney's Show Galley
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Violation:
The roller shutter compartment above the grill station was soiled with greater than a day's accumulation of grease.
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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.:
36
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Site:
Galley-Deck 8 - Cagney's Steakhouse Waiter Station
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Violation:
The light above the waiter station was burnt out, resulting in a light intensity less than 220 lux at the countertop.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
16
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Site:
Dining Room-Deck 8 - Cagney's Steakhouse
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Violation:
The consumer advisory statement on the menu was obstructed by the bottom edge of the menu holder.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
27
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Site:
Galley-Deck 8 - Cagney's Steakhouse Warewashing Area
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Violation:
More than one day's worth of dust and debris accumulated on the middle prewash hose. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
18
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Site:
Galley-Deck 17 - American Diner Show Galley
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Violation:
Ground raw beef patties were stored in a container above containers of ice cream inside the upright refrigerator. Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another.
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Item No.:
26
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Site:
Galley-Deck 17 - American Diner Show Galley
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Violation:
Dried food debris had accumulated on the food-contact surface of a previously cleaned and sanitized drink strainer. Crew initiated corrective action.
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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:
Galley-Deck 17 - American Diner Show Galley
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Violation:
Dried food debris had accumulated on the handle of a previously cleaned and sanitized spatula stored on the clean storage rack. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
16
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Site:
Galley-Deck 7 - The Local Bar & Grill
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Violation:
Twelve unopened bottles of whipped topping were stored in time-control refrigerator #10 without 4-hour discard labels. The posted time-control plan identified the service period was greater than four hours. Crew initiated corrective action.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
22
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Site:
Galley-Deck 7 - The Local Bar & Grill Warewashing Area
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Violation:
The gauge on the sanitizing compartment of the three-compartment sink was not in calibration. The inspector and crew member measured the sanitizing water between 191F to 193F, while the gauge identified a temperature of approximately 205F.
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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; (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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