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Item No.:
08
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Site:
Potable Water-Non-testable Devices
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Violation:
The list of nontestable backflow prevention devices indicated 13 devices on deck 5 were last visually inspected on 8 July 2024 or 12 July 2024.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Buffet-Deck 8 - Wild Harvest
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Violation:
Three backflow prevention devices were in disrepair with blocked atmospheric vents in the under counter space below the hand washing station.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 8 - Lido Restaurant
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Violation:
The backflow prevention device for the juice machine potable water supply line was in disrepair with blocked atmospheric devices.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 - Warewashing
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Violation:
The backflow prevention device for the pressurized hose-end sprayer was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Non-testable Devices
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Violation:
The list of nontestable backflow prevention devices indicated 13 devices on deck 5 were last visually inspected on 8 July 2024 or 12 July 2024.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
A food employee was not medically isolated for the required 48 hours after experiencing acute gastroenteritis (AGE) symptoms. The employee had an onset of AGE symptoms on 30 June 2025 at 1110 and reported to medical at 1115. The last AGE symptom was 3 July at 0500. She was released from isolation on 4 July at 1000. The employee worked on 4 July from 1230 - 1737 when she was informed to return to isolation. She was released from isolation on 5 July at 0755.
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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. 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. 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.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
On 26 June 2025, a food worker had an AGE symptom onset began at 1000, but did not report to medical until 1610. He remained in his cabin during the day prior to reporting.
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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. 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. 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.
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Item No.:
13
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Site:
Galley-Deck 4 - Hot Line
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|
Violation:
Temperatures were not taken by staff for trays of lasagna and fish fillets to ensure proper temperatures were reached prior to moving the food to the service line.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) 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.:
19
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|
Site:
Galley-Deck A - Provisions Freezer #16
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|
Violation:
An excess amount of frozen condensate was accumulating on storage racks where food was being stored.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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;
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Item No.:
19
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Site:
Pantry-Deck 8 - Lido Restaurant
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|
Violation:
A pan of bread cubes and a pan of fried dry noodles were stored on an undercounter shelf with nonfood items.
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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;
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Item No.:
20
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Site:
Bar-Deck 4 - Pinnacle
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|
Violation:
The reach-in time control unit used for food storage had slotted fasteners in the food splash areas.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; 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 4 - Prep Area
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|
Violation:
One previously cleaned and sanitized cutting board was heavily scored and soiled with food debris.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 4 - Warewashing
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|
Violation:
Three clean and sanitized plate storage carts were heavily soiled and scored in multiple areas.
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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:
Bar-Deck 8 - Seaview
|
|
Violation:
The back bar active bottle storage cabinets were missing door opening knobs creating holes in the doors. These areas were difficult to keep clean.
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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:
Bar-Deck 4 - Pinnacle
|
|
Violation:
The reach-in time control unit was soiled and in disrepair with holes, and grooved side walls making the unit difficult to keep clean.
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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:
Bar-Deck 8 - Lido
|
|
Violation:
The bottle storage cabinet doors had holes, and rough grooves where door hinges were removed making this area difficult to keep clean.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and 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
|
|
Site:
Galley-Deck 8 - Warewashing Area
|
|
Violation:
The prewash compartment curtains were in disrepair and coiled in the flight-type warewashing 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;
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Item No.:
22
|
|
Site:
Galley-Deck 8 - Warewashing Area
|
|
Violation:
The far-right manifold spray arm nozzle of the flight-type warewashing machine did not have a fan-like spray pattern
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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;
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Item No.:
22
|
|
Site:
Galley-Deck 4 - Warewashing
|
|
Violation:
The wash tank manifold water temperature varied from 177F - 200F on the flight-type machine's digital display thermometer during active service. It was determined by the technician that the digital display was not operating properly. The wash tank and final rinse plate surface temperatures were in range.
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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.:
24
|
|
Site:
Galley-Deck 4 - Warewashing
|
|
Violation:
The final rinse manifold water temperature exceeded 200F during active service.
|
|
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).
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|
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Item No.:
26
|
|
Site:
Galley-Deck 4 - Hot Line
|
|
Violation:
Condensate formed on the food splash area of the underside of the hot line elevated serving shelf.
|
|
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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|
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Item No.:
26
|
|
Site:
Galley-Deck 4 - Prep Area
|
|
Violation:
One previously cleaned and sanitized cutting board was heavily stained with food debris.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Deck 4 - Warewashing
|
|
Violation:
Three clean and sanitized plate storage carts were heavily soiled and scored in multiple areas.
|
|
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.:
27
|
|
Site:
Galley-Deck A - Provisions Freezer #16
|
|
Violation:
An excess amount of frozen condensate was accumulating on storage racks where food was being stored.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Deck 8 - Wild Harvest
|
|
Violation:
The central undercounter technical compartment was heavily soiled with black debris in multiple areas.
|
|
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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|
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Item No.:
27
|
|
Site:
Bar-Deck 4 - Pinnacle
|
|
Violation:
The reach in time control unit was heavily soiled with dust and an oily material on the non-food surface.
|
|
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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|
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Item No.:
28
|
|
Site:
*General Comments-Passenger/Buffet Lines
|
|
Violation:
Multiple passenger and crew buffet lines had unprotected utensil storage at each buffet serving station.
|
|
Recommendation:
Store cleaned equipment and utensils: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
|
|
Site:
Buffet-Deck 8 - Italian Station
|
|
Violation:
The coving at the bulkhead to countertop juncture on the back food preparation counter was cracked making the area difficult to keep clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
|
|
Site:
Buffet-Deck 8 - Italian Station
|
|
Violation:
The deckhead behind the back counter had old tape and glue residue on the surface making the area difficult to keep clean.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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
|
|
Site:
Buffet-Deck 8 - Wild Harvest
|
|
Violation:
The deck adjacent to the handwashing sink was in disrepair with cracked tiles making the area difficult to clean.
|
|
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 bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
|
Site:
Bar-Deck 8 - Lido
|
|
Violation:
The back bar lower bottle storage shelving did not have coving at the shelf to bulkhead juncture making this area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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|
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Item No.:
33
|
|
Site:
Bar-Deck 8 - Lido
|
|
Violation:
The hand washing sink drain was blocked causing water to overflow and pool on the deck inside the technical compartment.
|
|
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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|
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Item No.:
33
|
|
Site:
Bar-Deck 8 - Seaview
|
|
Violation:
The back bar lower bottle storage shelf to bulkhead juncture had no coving making the area difficult to keep clean.
|
|
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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
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Item No.:
33
|
|
Site:
Bar-Deck 7 - Ocean
|
|
Violation:
The back bar lower bottle storage shelves did not have coving making this area difficult to clean.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
34
|
|
Site:
Bar-Deck 8 - Lido
|
|
Violation:
The hand washing sink drain was blocked causing water to overflow onto the deck inside the technical compartment.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 8 - Lido
|
|
Violation:
The light intensity could not reach 110 lux for cleaning purposes in the right active bottle storage cabinet.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) in bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 8 - Seaview
|
|
Violation:
The back bar active bottle storage shelf could not reach 110 lux. for cleaning purposes.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) in dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
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Item No.:
37
|
|
Site:
Galley-Deck 4 - Hot Line
|
|
Violation:
Condensate formed on the food splash area of the underside of the hot line elevated serving shelf.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 8 - Seaview
|
|
Violation:
Two flies were in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck A - Hot Line
|
|
Violation:
Two flies were in this area.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-7 Year Olds Restroom
|
|
Violation:
The water temperature at the handwashing station measured 118.9F.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-7 Year Olds Restroom
|
|
Violation:
The water temperature at the handwashing station measured 118.9F.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
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