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Item No.:
01
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Site:
Medical-24-Hour Reports
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Violation:
The total number of passengers and crew reported reflected current counts and not the number at the beginning of the voyage. For example:
(1) For the 12-23 July 2025 voyage, the passenger count was 192 for the 14 July arrival and 191 for the 19 July arrival.
(2) For the 28 June - 12 July 2025 voyage, the passenger count was 184 and the crew count was 62 for the 1 July arrival, and the passenger count was 183 and the crew count was 66 for the 8 July arrival.
(3) For the 23 May - 3 June 2025 voyage, the passenger count was 180 and the crew count was 66 for the 25 May arrival, and the passenger count was 181 and the crew count was 65 for the 30 May arrival.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise at the beginning of the voyage.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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Violation:
The chart did not contain any notation when the pen stopped recording from 1200 to 1600 on 23 July 2025. Additionally, on 24 May 2025 the halogen values overlapped for four hours from 1130 to 1530 when the chart was not changed.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Tank Interior Coating
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Violation:
The vessel did not have written documentation of approval from a certification organization, independent of the coating manufacturer, that the interior coating applied on the potable water tanks since 2023 was approved for potable water contact.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Deck 2 Hose Storage
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Violation:
The potable water hoses were stored in the potable water hose locker without the ends capped or with ends coupled together. Additionally, the bottom of the potable water hose locker was soiled with dust and debris.
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Recommendation:
Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-Production and Bunkering Halogen and pH Monitoring
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Violation:
The halogen and pH were monitored at 1447 and 1931, more than four hours apart during production on 18 July 2025. Additionally, the halogen and pH were monitored at 0501 and 0657, more than an hour apart during bunkering on 11 July 2025.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Potable Water-Engine Room Bunkering Line
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Violation:
The potable water bunker line was striped blue/gray/blue indicating distillate/permeate lines instead of blue or blue/green/blue. The bunker line joined with the permeate water line from the reverse osmosis units.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The cross-connection control log did include the nontestable backflow prevention device installed on the water line after the potable water production/bunkering analyzer.
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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.:
16
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Site:
Dining Room-Forward Waiter Station Refrigerator
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Violation:
Two unopened containers of milk measured 48F inside the reach-in refrigerator. The unit's ambient air thermometer also measured 48F. The refrigerator was locked when the inspection team was in the area.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Cold Preparation
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Violation:
A cooling record for the container of sliced mixed fruits including potentially hazardous foods (cantaloupe and melon) was not available for review. Staff reported these potentially hazardous food items are sliced while at ambient temperatures. The container had a preparation label of 29 July 2025 at 9:15am.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Provisions-Vegetable, Fruit, Cold Stores
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Violation:
Boxes of whole fruits and vegetables were wet. Condensate collected on the deckhead light covers above. No condensate was observed dripping and no foods were impacted.
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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.:
19
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Site:
Dining Room-Buffet Station
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Violation:
Two platters of cut fruit did not have a serving utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Dining Room-Forward Waiter Stations
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Violation:
The reach-in refrigerator's ambient air thermometer measured 48F. The refrigerator was locked when the inspection team was in the area. Two unopened containers of milk inside the refrigerator measured 48F.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
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Site:
Dining Room-Aft Waiter Stations
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Violation:
Raw wood horizontal supports were inside the upper and lower cabinets on the left and right undersides of each shelf.
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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.:
21
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Site:
Dining Room-Forward Waiter Stations
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Violation:
No coving or recessed coving was along the counter/backsplash juncture of the soiled waiter station.
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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.
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Item No.:
21
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Site:
Dining Room-Forward Waiter Stations
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Violation:
The clean waiter station countertop was chipped.
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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.:
21
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Site:
Dining Room-Forward Waiter Stations
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Violation:
Soft silicone was peeling along the counter/backsplash juncture of the soiled waiter station.
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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.:
21
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Site:
Bar-Atlantic Lounge
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Violation:
The countertop was chipped near the coffee machine.
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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.
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Item No.:
21
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Site:
Galley-
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Violation:
Cords were laying on the countertop below the coffee machine.
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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.
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Item No.:
21
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Site:
Bar-Pacific Lounge
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Violation:
Raw wood was along the inside top front of the cabinets. Laminate was peeling in some areas on the front of the cabinets.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The three-compartment sink sanitizing solution was a 146 multi-quat sanitizer. According to the manufacturer's instructions, the sanitizing solution is to be 65F - 75F. The solution measured 91.9F by the inspector. The solution's concentration measured within the manufacturer's range of 150- 400 ppm using a test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling.
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Item No.:
26
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|
Site:
Other-Engine Room Coffee Station
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|
Violation:
The dispensing nozzle of the espresso machine was excessively soiled with more than a day's worth of coffee residue.
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|
Recommendation:
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:
Other-Engine Room Coffee Station
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Violation:
A blue bin stored on the shelf below the espresso machine was soiled with coffee beans, debris, and soiled napkins containing used tea bags. A previously cleaned and sanitized fork and tea bags for use were stored in this same bin.
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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.:
27
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Site:
Galley-Cold Preparation
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|
Violation:
The filter was soiled with more than a day's accumulation of dust inside the technical compartment below the counter slicer.
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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.:
27
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|
Site:
Galley-Bakery
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|
Violation:
Water pooled on the bottom of the upright refrigerator's technical compartment.
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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.:
27
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|
Site:
Bar-Pacific Lounge
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Violation:
Water pooled inside a plastic coffee container below the handwashing station.
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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.:
28
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|
Site:
Dining Room-Aft Waiter Stations
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|
Violation:
A container of previously cleaned and sanitized silverware was stored uncovered on the clean side waiter station.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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|
Site:
Dining Room-Buffet Station
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|
Violation:
Numerous previously cleaned and sanitized plates, bowls, and mugs at the buffet line and clean side waiter stations were stored upright and not covered or inverted.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Other-Engine Room Coffee Station
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|
Violation:
A stack of approximately 30 single-serve coffee cups wrapped in plastic were stored on the deck below the coffee station. Additionally, a previously cleaned and sanitized fork and tea bags for use were stored in a blue bin on the shelf below the espresso machine, which was soiled with coffee bean, debris, and used tea bags.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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).
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Item No.:
33
|
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Site:
Dining Room-Buffet Station
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Violation:
No coving was at the cabinet/deck juncture of the buffet station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Dining Room-Aft Waiter Stations
|
|
Violation:
No coving was along the counter/bulkhead juncture of the soiled side waiter station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
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Site:
Provisions-Vegetable, Fruit, Cold Stores
|
|
Violation:
Condensate collected on the deckhead light covers above. No condensate was observed dripping and no foods were impacted.
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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:
Dining Room-Aft Waiter Stations
|
|
Violation:
No coving was along the cabinet/deck juncture at all waiter stations.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Dining Room-Forward Waiter Stations
|
|
Violation:
No coving was along the cabinet/deck juncture at all waiter stations.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Galley-
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Violation:
The poured deck material was pitted in a few areas of 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
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensate collected on the deckhead above the soiled side of the rack-type dishwash machine.
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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.:
34
|
|
Site:
Galley-Hot Preparation
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|
Violation:
The far-right faucet of the three-faucet handwashing facility was continuously leaking.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
|
Site:
Bar-Pacific Lounge
|
|
Violation:
The drain line for the handwashing station's heater was directed into a plastic coffee container. Water pooled inside this container.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Galley-Thawing Room
|
|
Violation:
The light intensity was less than 220 lux at the handwash facility.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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
|
|
Site:
Dining Room-Aft Waiter Stations
|
|
Violation:
The light intensity was less than 220 lux at the clean side waiter station.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The area was hot and there was little cool air supply in the galley.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
The air supply was inefficient in this area, which caused condensate to collect on the deckhead above the soiled side of the rack-type dishwash machine.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
38
|
|
Site:
Galley-Cleaning Chemical Locker
|
|
Violation:
A wet mop head was stored inside the cleaning bucket and not in a position to allow for air drying.
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|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
|
|
Site:
Bar-Pacific Lounge
|
|
Violation:
A house fly was on the handwashing station.
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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.:
39
|
|
Site:
Bar-Atlantic Lounge
|
|
Violation:
A mosquito was flying near the clean glasses and handwashing facility in the back area.
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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.:
39
|
|
Site:
Provisions-Corridor
|
|
Violation:
A fly was outside the Vegetable, Fruit, Cold Stores room.
|
|
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.:
40
|
|
Site:
Ventilation-Deck 4 - Air Handling Unit
|
|
Violation:
Three small flies flew out of the air handling unit when the door to the filters was opened. An excessive number of dead flies and sediment were on the bottom of the compartment.
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|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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|
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Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
The rat guards on the forward mooring lines were not effective to prevent pest entry. A four-inch wide rectangular gap was at the bottom of each guard.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
43
|
|
Site:
Ventilation-Deck 4 - Air Handling Unit
|
|
Violation:
An excessive number of dead flies and sediment were on the bottom of the air filter compartment.
|
|
Recommendation:
Keep air handling units clean.
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|