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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Records
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Violation:
The records stated that a food employee had AGE symptom onset on 21 May 2025 at 1225, but reported to the medical center on 20 May at 1245. The staff stated that this was a clerical error because all other entries were on 21 May.
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Recommendation:
Ensure correct dates of AGE illness onset and reporting to the medical center are maintained.
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Item No.:
08
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Site:
Potable Water-Cross Connection Log
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Violation:
The list of nontestable backflow prevention devices stated that a dual check vacuum breaker was installed on the hospital shower hoses. Instead an atmospheric vacuum breaker was connected to the hoses.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Records
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Violation:
A food employee was working during AGE symptomatic onset on 3 March 2025 at 2330. The employee returned to work and did not report to the medical center until 24 March at 0947. The food assessment stated that the employee was working at the potwash and all pots and pans were re-cleaned and re-sanitized.
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Recommendation:
When food employees 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. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. 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, table 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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
13
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Site:
Buffet-Deck 7 - Pool Grill
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Violation:
The crew member responsible for measuring temperatures of cooked hamburgers kept his thermometer in his back pocket and sanitizing wipes in another pocket while hamburgers were being prepared. No thermometer or sanitizing wipes were observed near the preparation area nor being used to ensure hamburgers were thoroughly cooked. The area was in operation during the inspection.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
20
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Site:
Galley-Deck 1 - Manfredi's Galley
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Violation:
Freezer #M-1 was not in operation starting the morning of the inspection. Staff stated the unit was not maintaining proper temperature.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Deck A - Crew Mess
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Violation:
Freezer #CM-2 was out of service since 16 June 2025. Staff stated the unit was not maintaining proper temperature.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Deck 7 - Pool Grill
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Violation:
The undercounter refrigerator door broke on 2 June 2025. The refrigerator was out of service since that date.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Deck 7 - World Cafe
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Violation:
Slotted fasteners were in the food splash areas of the port and starboard side coffee machines.
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Recommendation:
Use only 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.
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Item No.:
20
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Site:
Galley-Deck 1 - Beverage Station
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Violation:
The coffee machine was out of service since 25 May 2025.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 1 - Hot Galley
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Violation:
The top combination oven was out of service since 28 April 2025. The lower oven was operational.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 1
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Violation:
Freezer #HS-2 was out of service starting the morning of the inspection. Staff stated the unit was not maintaining proper temperature.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Deck 7 - World Cafe - Waiter Station
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Violation:
The wood wicker basket used for soiled linens had broken pieces and was in poor condition.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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 1 - Manfredi's Galley - Hot Service Line
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Violation:
Aluminum foil around the wire inside the left undercounter technical compartment was loose and in poor condition. Black insulation material around the steam pipe inside the right undercounter technical compartment was loose and in poor condition.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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 7 - World Cafe
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Violation:
The exposed steam pipe was soiled with rust in the upper drying compartment of the rack-type dishwash 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 of these guidelines; (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:
Pantry-4 - Aft Housekeeping
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Violation:
Black debris was inside the recirculating tank of the ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Preparation Room-Deck A
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Violation:
An open seam was between the corner bulkhead panel and the bulkhead to the right of the handwashing station. It appeared a spot weld was missing.
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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 7 - World Cafe
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Violation:
The door handle outside the soiled warewashing pass-through area was soiled with food debris. The galley was not in operation during the inspection, but the warewash area was in operation.
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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.:
39
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Site:
Buffet-Deck A - Crew Mess
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Violation:
One fly was below the silverware dispensers. The area was in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Housekeeping-LivNordic Spa Variance
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Violation:
The vessel has an approved variance for hot water shower head disinfection in the LivNordic Spa. The approved disinfection process states:
-'The time keeping of the process for each individual shower head will start once the temperature of greater than or equal to 65C (149F) at the output[s] (shower heads) has been achieved.'
-'Hot water at 68C - 70C (154.4F - 158F) will be flushed through the shower heads for greater than or equal to 15 consecutive minutes. When greater than or equal to 15 minutes have elapsed, the temperature output will be measured again to ascertain correct critical limits.'
Shower head disinfection occurred in May 2025, February 2025, November 2024, and August 2024. All temperatures recorded on each log stated 65C with no temperature output after the 15-minute contact time. The variance also stated that European health authorities have determined that Legionella dies at a temperature of 66C (150F) within 2 minutes of exposure time.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
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