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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log did not have a column for comments or notes. (2025 VSP Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are the totals at the beginning of the voyage (i.e., totals on ?date from?).
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (1) Patient I.D.; (2) Date of the first medical visit or report to staff of illness; (3) Time of the first medical visit or report to staff of illness; (4) Person's last name; (5) Person's first name; (6) Person's age; (7) Person's sex; (8) Designation as passenger or crew member; (9) Cabin number; (10) Crew member position or job on the vessel; (11) Date of illness onset; (12) Time of illness onset; (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) Number of episodes of diarrhea in a 24-hour period; (b) Bloody stools (yes/no); (c) Number of episodes of vomiting in a 24-hour period; (d) Fever (yes/no); (e) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) Myalgia (yes/no); (14) Date of last symptom; (15) Time of last symptom; (16) Entry (yes/no) for whether a specimen was requested; (17) Entry (yes/no) for whether a specimen was received; (18) Entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) Entry (yes/no) for whether this was a reportable AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Definition
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Violation:
A public vomiting incident was documented on 19 November 2025 at 1430. The individual involved was identified and received follow-up care from medical staff. Although notes indicated symptoms of vomiting and diarrhea, the case was not classified as an AGE reportable case.
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Recommendation:
Evaluate passengers and crew with AGE symptoms using the reportable AGE case definition. Ensure a reportable AGE case is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the following case definition: (1) Diarrhea (three or more episodes of loose stools in a 24-hour period or what is above normal for the individual); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Deck 5: FSD 05.2.05 Thermal Equipment Room
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Violation:
The reduced pressure assembly protecting the hot water going to the spa area was continuously leaking. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Cover Grates
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Violation:
The cover grates over the skim gutters of the Lap and Hollywood whirlpools showed accumulations of black debris.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in the water and on surfaces.
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Item No.:
10
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Site:
Recreational Water Facilities-Lap Pool and Plunge Pool Safety Signs
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Violation:
Safety signs were not positioned prominently enough to ensure visibility to bathers prior to pool entry. This issue was previously documented in the October 2024 inspection report. Although the ship?s corrective action statement indicated the signs had been relocated, additional documentation stated that no corrective action was necessary, suggesting that no action was taken.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Hollywood Pool Safety Sign
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Violation:
The safety sign was not placed in a location that allowed bathers to easily view it before entering the pool. Multiple entry points were available, but the sign was mounted on the wall farthest from the main entrance, where the primary step ladder and showers were located.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool Safety Signs
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Violation:
The bather load information on both posted signs was covered by sticker labels.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool Hook
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Violation:
The pole of the rescue or shepherd?s hook was not long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Corrections started immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool Safety Signs
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Violation:
Two safety signs had different bather loads, 5 and 10. Staff stated that 10 was the correct number.
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Recommendation:
Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (1) Do not use these facilities if you are experiencing diarrhea, vomiting, or fever. (2) No children in diapers or who are not toilet trained; (3) Shower before entering the facility; (4) Bather load #. For children?s RWF safety signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads.
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Item No.:
12
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Site:
Galley-Deck6 - Main Galley
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Violation:
The inspector observed six waiters open the ice machine, grab the scoop, and pour ice into glass cups without first washing their hands. The waiters entered from the dining room and proceeded straight to the galley beverage station.
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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.:
14
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Site:
Buffet-Deck 16 - World Fresh Market - International Line
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Violation:
One of the food handlers wore a diamond engagement ring while handling food on the buffet line.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
14
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Site:
Bar-Deck 16 - Wake View Bar
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Violation:
One bartender wore three bracelets on her arm and one ring (that did not appear to be a smooth, plain ring).
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Five trays of prime rib were stored in walk-in refrigerator #05.6.14. Three trays held fully cooked prime rib while two trays held prime rib that had been seared only. However, on the cooling log there was only one entry for prime rib prepared on 21 November 2025 with an internal temperature of 143F.
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Recommendation:
Ensure cooked TCS/PHF is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Deck 6 - Crown Grille
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Violation:
A small container of cooked bacon with fatty ends was stored in an undercounter refrigerator with no discard label. The crew member who prepared the bacon was unaware that the item was a time/temperature control for safety food (TCS) item.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
17
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Site:
Buffet-Deck 16 - World Fresh Market - Bakery Line - Port Side
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Violation:
The bakery trolley did not have a time control label as outlined by the Time Control Plan for this food area.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Deck 6 - Starboard Forward Beverage Station
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Violation:
Peeling aluminum foil covered the food splash zone of the expresso machine. The machine had been out of service for approximately one month and crew were unsure why someone had placed the aluminum foil on the machine.
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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.:
21
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Site:
Galley-Deck 5 - International Cafe
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Violation:
The door to the technical compartment under the crew handwashing station was damaged, which made the area difficult to clean.
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Recommendation:
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 - World Fresh Market - International Line
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Violation:
The sealant around the carving station's sneeze guard legs was in disrepair, which made the area difficult to clean.
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Recommendation:
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 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.:
21
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Site:
Buffet-Deck 16 - World Fresh Market - International Line - Port Side
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Violation:
The sealant around the carving station was in disrepair, which made the area difficult to clean.
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Recommendation:
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 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.:
21
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Site:
Buffet-Deck 16 - World Fresh Market - Waiter Beverage Station
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Violation:
Two cabinet doors were missing their handles and had exposed screws.
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Recommendation:
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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Pantry-Deck 8 - Trolley Wash 8301
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Violation:
There was a excessive accumulation of soiled food equipment with food debris on the deck underneath the dirty storage racks. Additionally, soiled food equipment was stored on top of an unnamed closet.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 6 -The Catch
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Violation:
Old food residue accumulated in crevices on the scrapping area table. The area had not been in use since the previous night.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 16 - Warewash
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Violation:
When the inspector entered the area, at least six plastic cups were exiting the flight-type warewash machine sideways or upright filled with soiled water. Additionally, old food items were below the conveyor belt on the clean end of the machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used). Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
22
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Site:
Pantry-Deck 14
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Violation:
The undercounter warewashing machine was out of order.
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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:
Dining Room-Deck 5 - Symphony
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Violation:
Two out of five plates were stacked wet nested and one closed milk carafe was wet inside. These items were stored on the portside beverage station's counter.
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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.:
26
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Site:
Bar-Deck 6
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Violation:
The nozzle on the handheld soda dispenser was soiled with residue. The bar was last cleaned the night before the inspection.
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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.:
26
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Site:
Galley-Deck 16 - World Fresh Market - Ice Machine
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Violation:
A black substance accumulated inside the drain line and on the deflector panel. The crew took the machine out of service.
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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:
Buffet-Deck 16 - World Fresh Market - Beverage Station - Starboard Side
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Violation:
Power cords under the juice machine were soiled with a heavy accumulation of dust.
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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-Deck 6 - Portside Warewash Forward
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Violation:
The outside of the food digester was soiled with food residue. The area had last operated the night before inspection.
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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:
Dining Room-Deck 5 - Symphony
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Violation:
Dust covered the portable food warmer near the entrance to the galley.
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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-Deck 5 - Garde Manger
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Violation:
Technical compartment under refrigerators (QB5000) was soiled with slimy black 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.:
27
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Site:
Buffet-Deck 16 - World Fresh Market - Starboard & Port Side
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Violation:
The wheels on three soiled area trolley carts were heavily soiled.
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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:
Buffet-Deck 16 - World Fresh Market - International Line
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Violation:
Old food debris collected on the heating lamp over newly placed seafood curry on the service counter.
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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:
Galley-Deck 6 - Portside Warewash Aft
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Violation:
A bucket with 2 inches of stagnant water was stored upright on the deck beneath the strapping station, though no one could identify why. The warewashing area had last operated the night before inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Dining Room-Deck 5 - Symphony
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Violation:
Two out of five plates were stacked wet nested and one closed milk carafe was wet inside. These items were on stored on the portside beverage station's counter.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
29
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Site:
Other-Deck 5 - Candy Store
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Violation:
The food venue did not have a handwashing station. Crew stated they wore gloves while scooping candy from the bins. The nearest handwashing station was on the other side of the ship.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing station. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have at least one handwashing station.
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Item No.:
29
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Site:
Galley-Deck 6 -The Catch
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Violation:
The door to the crew toilet room adjacent the galley was locked despite no one being the in the room. Crew were preparing food in the galley at the time of the inspection.
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Recommendation:
Ensure toilet facilities intended for use by food employees are not locked when the food area is in service.
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Item No.:
30
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Site:
Buffet-Deck 16 - World Fresh Market - Forward
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Violation:
One of the passenger handwashing sinks did not have soap in the soap dispenser.
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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 16 - World Fresh Market - Warewashing Station
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Violation:
Five handwashing stations had no paper towels in the towel dispensers.
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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 6 - Main Galley
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Violation:
The hot galley area handwashing sink did not have paper towels in the dispenser. Additionally, there was a chunk of food debris on the sink drain.
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Recommendation:
Keep toilet fixtures clean and in good repair. 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 16 - World Fresh Market - Toilet Room
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Violation:
The female toilet room did not self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Buffet-Deck 16 - World Fresh Market - Port Side Aft
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|
Violation:
The passenger handwashing sink (left side) was not operational. When the inspector attempted to wash their hands, there was no running water. The crew were unaware the handwashing sink was not working.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure a handwashing station includes a handwashing sink with hot and cold water, soap dispenser, single-use paper towel dispenser, 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 11 - Room Service
|
|
Violation:
The unisex crew toilet room did not self-close.
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|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
|
|
Site:
Buffet-Deck 16 - World Fresh Market
|
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Violation:
There were a total of six light fixtures that were not flush to the deckhead, which made the area difficult to clean. This was observed at the following locations:
- Beverage Station Starboard Side (1)
- International Line - Cold Line (2)
- Asian Line Starboard Side (1)
- Asian Line Port Side (2)
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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:
Buffet-Deck 16 - World Fresh Market
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Violation:
A ventilation cover and deckhand panel over the Asian Line service counter were not flush against the deckhead, which made the area difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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:
Pantry-Deck 8 - Trolley Wash 8301
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Violation:
There was a excessive accumulation of soiled food equipment on the deck underneath the dirty storage racks. Additionally, soiled food equipment was stored on top of an unnamed closet.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 16 - World Fresh Market - International Line
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Violation:
The deck grouting underneath and around the deep fryer was chipping and in disrepair.
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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 5 - Sabatini's
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Violation:
An excessive amount of condensate leaked from the ventilation hood and deckhead juncture above the hood-type potwash machine. There was no condensate inside the hood, so it was unclear where the water was coming from.
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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 - Sabatini's
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Violation:
Excessive condensate collected on the deckhead above the clean side of the flight-type warewash 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
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Site:
Galley-Warewash
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Violation:
The drain for the hood-type warewashing machine was clogged, causing approximately three inches of standing water to accumulate in the scupper.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Flies were found in the following areas: International Cafe crew side (1 fly); deck 5 main galley (2 flies); deck 5 main galley pastry trolley (1 fly); Symphony portside beverage station (1 fly); Alfredo's pizzeria (1 fly above food); and, crew warewash clean storage racks (1 fly).
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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:
Food Service General-Flies
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Violation:
There were a total of nine flies/insects observed in the following food areas: 1 fly Bistro Line Port Side Deck 16; 1 fly International Line Deck 16
; 2 flies World Fresh Market Dirty Area Aft Starboard Side Deck 16
; 1 fly World Fresh Market Beverage Station Port Side Deck 16
; 1 fly Vista Lounge Pantry Deck 7
; 1 fly Crown Grill Galley Deck 7
; 1 dead insect Crown Grill Galley Deck 7; inside the light fixture above the combination oven.
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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.:
42
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Site:
Children Area-Deck 17 - Child Care Center
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Violation:
The protective padding around the jungle gym's legs were covered with duct tape. The duct tape was worn making the surface difficult to clean.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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