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Item No.:
22
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Site:
Galley-Deck 11 - Emporium Marketplace Dishwash
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Violation:
Food utensils were overly crowded and wedged into their wash rack, which did not allow the warewash machine spray to adequately reach all surfaces.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
28
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Site:
Galley-Deck 11 - Emporium Marketplace Dishwash
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Violation:
Numerous previously cleaned and sanitized food utensils were thickly soiled with food debris and stored in the clean area touching other clean utensils. At least four forks, two spoons, and four knives were soiled. The utensils were sent to be re-cleaned and sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Case Isolation
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Violation:
A food employee continued to work on non-food handling duties after experiencing symptoms of AGE. A food employee had an onset of AGE symptoms at 0100 on 9 February 2026 but did not report to medical until 0800. After reporting, the dining room where they worked was cleaned and sanitized, and the employee was retrained.
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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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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.
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. 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, 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.
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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 voyages beginning 15 January 2026 and 22 December 2025, the numbers of total crew and passengers were inconsistent on the 24-hour AGE reports submitted on the same voyage and did not reflect the totals at the beginning of the voyage.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
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Item No.:
17
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Site:
Buffet-Deck 11 - Emporium Marketplace - Starboard Beverage Station
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Violation:
The counter-mounted coffee machine's milk compartment was not labeled as on time control on the exterior of the unit. The time control label was located inside of the milk compartment.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
26
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Site:
Buffet-Deck 11 - Emporium Marketplace - Starboard Beverage Station
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Violation:
The counter-mounted coffee machine's dispensing nozzle was soiled with more than a day's accumulation of coffee debris and milk residue. This was corrected immediately.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
22
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Site:
Buffet-Deck 11 - Emporium Marketplace - Starboard Beverage Station
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Violation:
The bucket of chlorine sanitizing solution was cloudy and soiled. This was corrected immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
21
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Site:
Buffet-Deck 11 - Emporium Marketplace - Rotisserie
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Violation:
The sealant was in disrepair on the right-facing carving station well's corner, creating a difficult-to-clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are 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 11 - Emporium Marketplace Dishwash
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Violation:
The clean end of the flight-type dishwash machine was soiled with food debris around and underneath the conveyor. The machine was in operation at the time of inspection. The machine was cleaned immediately.
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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.:
22
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Site:
Galley-Deck 11 - Emporium Marketplace Dishwash
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Violation:
The hood-type warewash machine's clean landing was soiled with unknown debris and a broken glass. This was cleaned immediately.
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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.:
26
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Site:
Galley-Deck 11 - Emporium Marketplace Dishwash
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Violation:
Numerous previously cleaned and sanitized food utensils were thickly soiled with food debris and stored in the clean area touching other clean utensils. At least four forks, two spoons, and four knives were soiled. The utensils were sent to be re-cleaned and sanitized.
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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 11 - Emporium Marketplace Dishwash
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Violation:
A previously cleaned and sanitized plate cover had a clear adhesive on the food-contact surface. This was corrected immediately.
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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:
Bar-Deck 11 - Conservatory Bar
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Violation:
A previously cleaned and sanitized martini glass on the clean storage rack was soiled on its food-contact surface. The glass was sent to be re-cleaned and sanitized.
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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:
Bar-Deck 11 - Conservatory Bar - Station 1
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Violation:
The counter-mounted sparkling water dispenser's nozzle was soiled with a pink slimy residue on the food-contact surface and food-splash zone.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Pantry-Deck 11 - Conservatory Bar
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Violation:
A clean storage rack adjacent to the ice machine was soiled with food debris. Food equipment was not impacted.
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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.:
21
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Site:
Bar-Deck 11 - Explora Lounge Bar
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Violation:
A wood trolley cart used as a preparation station and for placement of food utensils was in disrepair, creating a difficult-to-clean surface.
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Recommendation:
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Bar-Deck 6 - Crew Lounge
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Violation:
The counter-mounted sparkling water dispenser was soiled with a pink slimy residue on the food-contact surface and food-splash zone.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Galley-Deck 5 - Sakura
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Violation:
The crew toilet room door did not self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
26
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Site:
Galley-Deck 5 - Sakura
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Violation:
The ice machine deflector panel was soiled with a black residue on the food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Galley-Deck 3 - Ladder Well #2
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Violation:
The crew toilet room door adjacent to ladder well #2 did not self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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