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Item No.:
09
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Site:
Recreational Water Facilities-Deck 15 - Starboard Whirlpool
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Violation:
The pH measured 7.85, 7.81, and 8.01 by both the inspector and crew member's test kit from the open whirlpool. The pump room analyzer read a value of 7.61 and manual tests measured 7.86. The analyzer was recalibrated.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 15 - Kids Pool
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Violation:
Approximately one-third of the pool did not meet the required free chlorine concentration 2.0 ppm when tested using both the crew's and inspector's test kits. Eight water samples collected by the inspector and crew confirmed that only the side of the pool containing the water return maintained adequate free chlorine, with and average reading of 3.0 ppm. In contrast, the opposite side of the pool, which lacked a chlorinated water return, consistently measured below 0.5 ppm. The combination of children's play structures within the pool, heavy bather load, and improper skimming likely impeded adequate water circulation and disinfectant mixing. Further evaluation revealed that the water level on the side opposite the water return was below the skimmer gutter, preventing effective surface skimming. Although the ship was not listing, the deck camber caused the water to collect toward the side with the water return, further contributing to the uneven distribution of chlorinated water.
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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 15 - Kids Pool
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Violation:
Approximately one-third of the pool did not meet the required free chlorine concentration 2.0 ppm when tested using both the crew's and inspector's test kits. Eight water samples collected by the inspector and crew confirmed that only the side of the pool containing the water return maintained adequate free chlorine, with and average reading of 3.0 ppm. In contrast, the opposite side of the pool, which lacked a chlorinated water return, consistently measured below 0.5 ppm. The combination of children's play structures within the pool, heavy bather load, and improper skimming likely impeded adequate water circulation and disinfectant mixing. Further evaluation revealed that the water level on the side opposite the water return was below the skimmer gutter, preventing effective surface skimming. Although the ship was not listing, the deck camber caused the water to collect toward the side with the water return, further contributing to the uneven distribution of chlorinated water.
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Recommendation:
Monitor and adjust RWF flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer to maintain optimum public health protection and water chemistry. Ensure drain covers are clearly visible when the water is still.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 - Starboard Whirlpool
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Violation:
The pH measured 7.85, 7.81, and 8.01 by both the inspector and crew member's test kit from the open whirlpool. The pump room analyzer read a value of 7.61 and manual tests measured 7.86. The analyzer was recalibrated.
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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.:
11
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Site:
Medical-Isolation
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Violation:
A nonfood employee experienced acute gastroenteritis (AGE) symptoms at 2300 on 24 April but did not report until 25 April at 0840.
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Recommendation:
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.:
12
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Site:
Galley-Deck 16 Haven
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Violation:
A crew member removed his gloves after preparing steaks and did not wash their hands before putting on a new pair.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Buffet-Deck 15 Garden Cafe
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Violation:
No consumer advisory signage was posted for the hamburgers being grilled and served undercooked during lunch service.
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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: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND 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. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (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.:
19
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Site:
Galley-Deck 8 La Cucina
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Violation:
The chain on the ice scoop was touching the ice inside the machine.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Bar-Deck 6 - Atrium Bar
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Violation:
A bottle of olive juice did not have a identification label.
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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:
Provisions-Deck 4 - Meat Freezer
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Violation:
A box of lamb shoulder was placed on the deck.
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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.:
19
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Site:
Buffet-Deck 15 - Garden Cafe - Pizza Station
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Violation:
Two pizzas were missing serving tongs.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Bar-Deck 6 - Atrium Bar
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Violation:
A soda gun dispenser nozzle had a slotted fastener in the food splash zone.
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Recommendation:
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; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Buffet-Deck 15 Garden Cafe Beverage Station Aft
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Violation:
The bulk milk dispensing tubes were more than 1 inch from the chilled dispensing head.
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Recommendation:
Cut bulk milk dispensing tubes on the diagonal, leaving no more than 25 millimeters (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Buffet-Deck 15 Garden Cafe Beverage Station Aft
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Violation:
The ambient air thermometer inside the bulk milk unit was not calibrated and read 60F however, the ambient air measured 36F with the inspector's thermometer.
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Recommendation:
Ensure ambient air temperature-measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Buffet-Garden Cafe
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Violation:
Many food outlets in the buffet area had peeling silicone on hot plates, bains-marie, countertops and nonfood-contact surfaces on equipment. These areas included the omelet, carving, grills, pastries, and cold cuts stations.
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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:
Galley-Deck 6 - Teppanyaki Restaurant
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Violation:
The two white deflector panels on the inside were soiled with a pink 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.:
22
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Site:
Galley-Deck 6 - Pot Wash
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Violation:
The pot wash machine was out of order. Crew were manually washing the pots in this area.
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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.:
22
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Site:
Galley-Deck 5 - Dish Wash Area
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Violation:
The flight-type dishwashing machine was out of order. Crew was working to repair the machine.
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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.:
26
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Site:
Food Service General-Ice Machines
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Violation:
The following areas had black and pink debris on the food splash area of the ice machine's deflector panels:
- Deck 15 Juice Bar Pantry Garden Cafe
- Deck 15 Garden Cafe Dishwash (2 panels)
- Deck 16 American Diner Bar Pantry (2 panels)
- Deck 16 American Diner Galley
- Deck 16 Waves Bar Pantry (2 panels)
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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:
Galley-Deck 6 - Teppanyaki Restaurant
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Violation:
The ice machine's technical space behind the nonfood area was soiled with a pink residue.
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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.:
29
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Site:
Bar-Deck 15 Juice Bar Garden Cafe
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Violation:
A trolley cart of wine was blocking the handwashing station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
29
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Site:
Galley-Deck 15 Dishwash Garden Cafe
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Violation:
Pots and pans were inside the handwashing sink near the soiled drop off area.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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Item No.:
30
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Site:
Bar-Deck 8 Raw
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Violation:
Two handwashing stations were missing paper towels.
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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.:
30
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Site:
Galley-Deck 5 - Hot Galley
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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.:
33
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
A two-inch pitted indentation was in the deck tile in front of the flat top grill.
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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 6 - Soup Station
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Violation:
Water pooled on the deck underneath the soup kettle on the right side.
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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:
Galley-Deck 5 - Hot Galley
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Violation:
The deck tiles were chipped and water seeped through next to the combination oven.
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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:
Galley-Deck 15 Dishwash Garden Cafe
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Violation:
The deck grout and tiles in this entire area were either recessed, missing or cracked. In addition, deck tiles were missing near the multi-flow cabinet.
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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 15 Dishwash Garden Cafe
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Violation:
Puddles of water were on the deck near the flight-type dishwash machine and soiled drop off.
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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:
Galley-Deck 16 American Diner
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Violation:
An open penetration gap was in the indoor locking mechanism of the walk-in refrigerator.
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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 15 Garden Cafe Omelette Station
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Violation:
Two exhaust vents were detached from the deckhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Deck 15 Garden Cafe Omelette Station
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Violation:
Coving was missing from the bulkhead/countertop juncture, which created a large gap.
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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.
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Item No.:
39
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Site:
Bar-Deck 8 Mojito
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Violation:
One fly was in the 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:
Bar-Deck 6 - Atrium Bar
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Violation:
One small fruit fly was flying around 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.:
41
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Site:
Housekeeping-Acute Gastroenteritis (AGE) Stateroom Disinfection
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Violation:
Crew AGE stateroom disinfection records dating back to February only indicated the staterooms were cleaned and disinfected on the day the crew member was released from isolation and did not indicate the stateroom was cleaned and disinfected daily when the crew member was in isolation. Staff reported crew members in isolation are given bottles of 1,000ppm chlorine solution and are required to disinfect the rooms themselves. Staff did not indicate that there was any training given to the crew members on how to properly clean and disinfect the staterooms nor was there any way to record this was accomplished.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
41
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Site:
Housekeeping-Hypochlorous Acid (HOCL)
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Violation:
The pH pen for testing the HOCL solution was not properly calibrated. Calibration test recorded on the log an hour prior to arrival indicated a result of 6.5, however, when checked during the inspection, the solution measured 7.5. The solution is required to be below 7.0. A second pH pen was brought in and was told this was the pen used to calibrate the machine earlier and found the solution to be at 6.5.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
42
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Site:
Children Area-Deck 12 Splash
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Violation:
Diapers were missing at the diaper-changing station
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Recommendation:
Include in each diaper-changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easy-to-clean, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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