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Item No.:
02
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Site:
Medical-Crew Close Contact Follow-Up
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Violation:
There was no documented 48-hour follow-up interviews for three close contacts of a food employee with acute gastroenteritis. On 22 April 2026, a food employee became ill; medical staff had records of verbal interviews with the three close contacts at 8 hours and 24 hours, but there was no record for 48 hours. Staff stated that they did the interviews but did not record it due to a clerical error.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
06
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Site:
Recreational Water Facilities-Legionella Testing
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Violation:
The recreational water facilities were not tested every three months, as specified in the 2025 Environmental Public Health Standards. Testing was conducted in August 2025 and February 2026.
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
If Legionella is detected, take the following steps: (1) Close the RWF; (2) Add disinfectant and maintain at least 10 ppm of free chlorine for 1 hour; (3) Drain the water; (4) Scrub, clean, and rinse all RWF surfaces with fresh potable water and drain as needed; (5) Clean and service filters according to manufacturer recommendations; (6) Refill; (7) Return the RWF to at least the minimum free halogen residual; (8) Reopen; (9) Collect follow-up samples.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 9 - Aft Portside Whirlpool
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Violation:
Bromine residuals in the whirlpool measured 10.10 and 10.17 ppm by the crew and 9.93 ppm by the inspector. In the equipment room, crew measured 10.65 ppm and the inspector measured 10.95 ppm bromine. The analyzer in the equipment room displayed 6.2 to 6.4 ppm bromine. Crew immediately closed the whirlpool.
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Recommendation:
Maintain a free halogen residual in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between 1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF or a facility is modified, apply the more protective halogen residual. Immediately close RWFs not maintained within these halogen ranges.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Aft Portside Whirlpool
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Violation:
The analyzer-chart recorder was out of calibration. Within the whirlpool, crew measured 10.10 and 10.17 ppm bromine while the inspector measured 9.93 ppm. In the equipment room, crew measured 10.65 ppm and the inspector measured 10.95 ppm bromine. The analyzer in the equipment room displayed 6.2 to 6.4 ppm bromine. Crew immediately closed the whirlpool.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
19
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Site:
Galley-Deck A
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Violation:
No label was on a rolling bin of flour. The containers was labeled by crew members immediately.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Preparation Room-Deck A
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Violation:
No labels were on a rolling bin of flour or a container of bran mix. The containers were labeled by crew members immediately.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Buffet-Deck 9- Aft Beverage Station
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Violation:
A difficult-to-clean seam was present around the bottom of the pillar where it connected with the countertop. The seam was sealed before the end of the inspection.
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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.:
21
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Site:
Buffet-Deck 9- Lido Wild Harvest Omelet Station
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Violation:
The sealant was in disrepair along the cold well, 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.:
21
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Site:
Buffet-Deck 9- Starboard Mid-ship Bussing Station
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Violation:
The metal edging around the soiled cutlery storage area pulled away from the rest of the cabinet, creating a difficult-to-clean area. The bottom of the storage area was also heavily rusted.
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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. 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.
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Item No.:
22
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Site:
Galley-Deck 9- Lido Wild Harvest Aft Lift Landing
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Violation:
Soiled dishes were piled on a rolling trolley stored in front of a bulkhead-mounted announcement board.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 2- Potwash
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Violation:
The potwash machine was out of order. Staff stated replacement parts would arrive on 10 May.
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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.:
24
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Site:
Galley-Deck 2- Pinnacle Grill Rack-type Warewash
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Violation:
The final rinse plate surface temperature did not consistently reach above 160F when measured with three different calibrated thermometers. On the initial test, crew measured the final rinse plate surface temperature at 185F; the inspector measured the final rinse plate surface temperature at 151F. Additional crew measurements were: 171F, 156F, 173F, and 158F. Additional inspector measurements were: 150F and 151F. A 160F irreversible temperature measuring sticker did not turn black when placed on a plate and sent through the machine. This was corrected before the end of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-Deck 7 - Pantry 7.4.01
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Violation:
Black residue soiled the inner rear panel of the ice machine.
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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.:
33
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Site:
Pantry-Deck 7 - Pantry 7.2.01
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Violation:
The epoxy peeled off the deck behind the ice machine.
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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
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Site:
Galley-Deck 9- Lido Wild Harvest Aft Lift Landing
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Violation:
Woven tape was placed around the bottom of the bulkhead-mounted announcement board, making the area difficult to clean.
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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.
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Item No.:
33
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Site:
Galley-Deck 9- Entrance to Canaletto Galley
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Violation:
The deck was in disrepair in front of the entrance to the galley.
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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
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Site:
Buffet-Deck 9- Asian Line
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Violation:
The deckhead panels were not flush with each other, creating open seams and difficult-to-clean surfaces.
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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. 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:
Galley-Deck 3- Dry Storage
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Violation:
The deck under the back left storage rack was soiled with more than a day's accumulation of food debris.
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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- Sweet Spot Starboard
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Violation:
The coving under the passenger side buffet was pulling away from the deck, creating a difficult-to-clean seam.
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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
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Site:
Buffet-Deck 9- Portable Beverage Station Outside Canaletto
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Violation:
No coving was behind the portable beverage station. Additionally, a large, dusty gap was in the deckhead paneling above the beverage station.
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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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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- Aft Beverage Station
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Violation:
A difficult-to-clean seam was between the top of the pillar and the deckhead above. The seam was sealed before the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
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Item No.:
33
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Site:
Galley-Deck 9- Italian Station Pantry
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Violation:
The door frame to the pantry pulled away from the bulkhead, creating a large gap and difficult-to-clean area. Tape was placed around the frame to secure it, but it was not easy to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
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Item No.:
33
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Site:
Galley-Deck 9- Italian Station Pantry
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Violation:
The deck was in disrepair at the entrance to the pantry.
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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.:
39
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Site:
Galley-Deck 9- Sweet Spot Portside
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Violation:
One fruit fly was in this 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.:
39
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Site:
Galley-Deck 9- Italian Station Pantry
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Violation:
One fruit fly was near the entrance to the pantry.
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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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