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Item No.:
36
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Site:
Buffet-Deck 9 - Lido Center Forward Beverage Station
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Violation:
The light intensity measured less than 220 lux in front of both juice machines and the water/ice dispenser. Additionally, the light intensity measured less than 110 lux to the left of the water/ice dispenser.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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. 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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Item No.:
19
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Site:
Buffet-Deck 9 Lido Center Forward Condiment Station
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Violation:
Two small cups of cream cheese on a tray were not properly protected by the sneeze shield. The tray of butter and cream cheese was turned 90 degrees so all items on the tray were protected.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
30
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Site:
Buffet-Deck 9 - Lido Starboard Omelet Station
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Violation:
The soap was not properly dispensing at the crew handwashing station.
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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.:
17
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Site:
Buffet-Deck 9 - Lido Starboard Omelet Station
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Violation:
Hot holding cabinet #45 on time control was not physically labeled.
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Recommendation:
Cabinets and compartments on time control must be physically labeled.
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Item No.:
27
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Site:
Buffet-Deck 9 - Lido Portside Omelet Station
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Violation:
Two previously cleaned and sanitized plates out for passenger use were soiled with food debris on the nonfood-contact surface.
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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.:
17
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Site:
Buffet-Deck 9 - Lido Deli
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Violation:
Food warmer #1 on time control was not physically labeled.
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Recommendation:
Cabinets and compartments on time control must be physically labeled.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido Deli
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Violation:
Hard sealant was missing on the underside of the buffet countertop on the employee side, which created a large gap.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
39
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Site:
Buffet-Deck 9 - Lido Salad Bar
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Violation:
One fruit fly was flying throughout the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Salad Bar
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Violation:
The deckhead light's aluminum flange was oxidized and debris fell from the deckhead when the light was touched.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Bar-Deck 9 - Serenity
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Violation:
Two small flies were flying around the front bar countertop.
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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.:
27
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Site:
Bar-Deck 10 - Steakhouse
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Violation:
The countertop was soiled with dust under the coffee machine. The area was not in operation and had been previously cleaned.
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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.:
33
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Site:
Galley-Deck 9 - Guy's Burger
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Violation:
Sealant on the bulkhead above the flat top grill was soiled with more than a day's accumulation of grease residue and was peeling away from the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
30
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Site:
Bar-Deck 9 - Blue Iguana
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Violation:
The soap dispenser was excessively soiled with brown residue that dispensed with the soap into the inspector's hands.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
27
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Site:
Buffet-Deck 9 - Swirls
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Violation:
The cabinet's top horizontal surface and a decorative vase stored on top of the cabinet were excessively soiled with 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.:
26
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Site:
Galley-Deck 1 - Potwash
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Violation:
A previously cleaned and sanitized cutting board stored on the clean storage racks was soiled with an unknown brown 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.:
34
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Site:
Preparation Room-Deck A - Fish
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Violation:
The bucket filling faucet for the crew handwashing sink was in disrepair and continuously dripped water.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
19
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Site:
Provisions-Deck A - Meat
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Violation:
A package of ground meat was ripped open during active provisioning, which exposed the meat. Staff stated the package will be discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
17
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Site:
Buffet-Deck A - Team Dining Room #1
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Violation:
Hot holding cabinet #4811.0A4.103 on time control was not physically labeled.
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Recommendation:
Cabinets and compartments on time control must be physically labeled.
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Item No.:
26
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Site:
Buffet-Deck A - Team Dining Room #1
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Violation:
The water dispensing nozzle was soiled with green residue. The nozzle was cleaned immediately.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
02
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Site:
Medical-Deck A - Close Contacts
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Violation:
A daily verbal interview with two close contacts of a reportable acute gastroenteritis (AGE) case did not occur on 5 January 2026, 48 hours after the ill crew members' illness onset on 3 January 2026.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
11
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Site:
Medical-Deck A - Acute Gastroenteritis (AGE) Log
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Violation:
On 19 December 2025, a food employee had AGE symptom onset at 1230 while working and went to lunch at 1300 per the food and beverage questionnaire, prior to reporting to medical at 1320.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food-related areas or operations, including working with exposed food, warewashing, equipment, utensils, linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
08
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Site:
Potable Water-Deck A - Medical
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Violation:
The atmospheric vacuum breaker for the shower head was not rated for continuous pressure.
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Recommendation:
Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device.
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