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Item No.:
36
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Site:
Buffet-Deck 12 - Garden Cafe - Omelet Station
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Violation:
The light intensity measured less than 220 lux where the clean plates were staged.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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
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Site:
Buffet-Deck 12 - Garden Cafe - Fruit and Cereal Station
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Violation:
The light intensity at the crew handwashing station behind the yogurt and cereal area measured less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
21
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Site:
Buffet-Deck 12 - Great Outdoor - Beverage Station
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Violation:
Underneath the juice machine's front left leg, sealant was peeling creating a difficult to clean area
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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.:
39
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Site:
Food Service General-
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Violation:
Fruit flies were in the following areas:
- Deck 7, Starbucks Coffee Bar: Four fruit flies were near the sliced fruit and garnish area.
- Deck 7, Atrium Bar: Five fruit flies were flying near the garnish and sliced fruit storage area on the counter.
- Deck 8, O'Sheehan's Bar: Three fruit flies were in the back bar area.
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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.:
34
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Site:
Galley-Deck 12 - Great Outdoor Restaurant - Dish Wash
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Violation:
The handwashing sink's faucet leaked and dripped water into the sink basin.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
30
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Site:
Pantry-Deck 12 - Garden Cafe/La Cocina - Beverage Station
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Violation:
The handwashing station did not have paper towels available.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
34
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Site:
Pantry-Deck 8 - O Sheehan's
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Violation:
The utility sink's faucet on the starboard side continuously leaked and dripped water into the sink basin.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Bar-Deck 7 - Starbucks Coffee Bar
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Violation:
The handwashing sink's faucet continuously leaked and dripped water into the sink basin.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
20
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Site:
Pantry-Deck 7 - Atrium Bar
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Violation:
The soda gun dispenser had a slotted screw in the food splash zone, creating a difficult to clean surface.
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Recommendation:
Use 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 is prohibited.
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Item No.:
34
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Site:
Galley-Deck 6 - Grand Pacific - Hot Section
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Violation:
A silver water supply hose leaked and pooled water in the technical space underneath the deep fat fryer.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
19
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Site:
Other-Deck 9 - Room Service Locker (FSD 09-6-058)
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Violation:
Food items in their original opened cardboard boxes (1 box of black pepper, 2 boxes of sugar, 1 box of espresso, and 1 box of salt) were stored in this unfinished locker. The locker's deckhead had exposed pipes, including some with chipping white paint.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
28
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Site:
Other-Deck 9 - Room Service Locker (FSD 09-6-058)
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Violation:
Large brown plastic water dispensers were stored in the unfinished locker. Water pooled in the bottom of the containers. The locker's deckhead had exposed pipes, including some with chipping white paint.
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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.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
20
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Site:
Other-Deck 9 - Room Service Locker (FSD 09-6-058)
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Violation:
One large brown plastic water dispenser was damaged on the cover's edge, which exposed the contents to the inner insulation.
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Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards;
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Item No.:
19
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Site:
Other-Deck 9 - Room Service Locker (FSD 09-6-058)
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Violation:
One large brown plastic water dispenser had a damaged lid edge, which exposed the water pooled in the bottom of the dispenser to insulation when the lid was opened.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
26
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Site:
Pantry-Deck 10 - Housekeeping Pantry (FSD 10-6-070)
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Violation:
The ice machine's bin (distribution cover) was soiled with an unknown black residue. The substance could be removed with an alcohol swab.
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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.:
20
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Site:
Pantry-Deck 10 - Housekeeping Pantry (FSD 10-6-070)
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Violation:
The top edge of the ice machine bin?s cover was cracked.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
27
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Site:
Other-Deck 9 - Refrigerated Beverage Store Room (FSD 09-6-027)
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Violation:
Condensate collected on the bottom of the evaporator and dripped onto boxes containing glasses and closed bottles of alcohol stored directly beneath the unit.
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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.:
19
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Site:
Other-Deck 9 - Refrigerated Beverage Store Room (FSD 09-6-027)
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Violation:
Condensate collected on the bottom of the evaporator and dripped onto boxes containing glasses and bottles of alcohol stored directly beneath the unit.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; (10) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
19
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Site:
Other-Deck 12 - Spa Pool Room
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Violation:
Plates out for self-service were not stored inverted or covered at the fruit and beverage area.
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Recommendation:
During service, ensure the food-contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
A food employee had AGE symptom onset on 26 February 2026 at 0600; however, the crew member did not report to medical until 1300. The food assessment completed by the supervisor logged the crew member as working from 0630 to 1130 with a symptom onset of 1230, which was incorrect. Due to the clerical error, no actions were taken by the supervisor.
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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.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
According to the electronic medical system, a crew member had AGE symptom onset on 25 February 2026 at 2245 and reported to medical at 0902 on 26 February. However, evaluation notes stated the crew member reported three diarrhea episodes to medical at 2250 and was told to remain in his cabin until the following morning instead of being isolated. The ill crew member had three cabin mates.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness.
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Item No.:
10
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Site:
Recreational Water Facilities-Jetted Tub Disinfection Logs
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Violation:
Cleaning and disinfection was not documented between occupancies on 9 March 2026 for two jetted tubs.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
According to the electronic medical system, a food employee had onset of AGE symptoms on 25 February 2026 at 2245 and reported to medical at 0902 on 26 February. However, evaluation notes stated the employee reported three diarrhea episodes to medical at 2250 and was told to remain in his cabin until the following morning instead of being isolated. The ill crew member had three cabin mates.
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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.
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Item No.:
27
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Site:
Galley-Deck 6 - Grand Pacific - Hot Section
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Violation:
Water pooled in the technical space underneath the deep fat fryer from a leaking water supply hose.
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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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