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Item No.:
10
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Site:
Recreational Water Facilities-Deck 10 - Portside Mid Pool
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Violation:
The pool/whirlpool spa shower was out of service while the recreational water facilities were in operation. Crew stated the shower's deck was awaiting repair before the shower could go back in service.
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Recommendation:
Ensure showers provide potable water at a temperature not to exceed 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
A food employee reported to medical with AGE symptoms on 9 December 2025 at 0908; symptom onset began on 8 December 2025 at 2210. The food employee shared a stateroom with a cabin mate while symptomatic prior to reporting to medical. All other appropriate corrective actions were taken.
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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.
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Item No.:
19
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Site:
Buffet-Deck 10 - Oceanview Cafe Mid Buffet Line
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Violation:
Two self-service tong handles for sliced fruit were left in contact with the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Buffet-Deck 10 - Oceanview Cafe Mid Beverage Station
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Violation:
Silicone peeled around the outer edges of the counter-recessed ice machine.
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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.:
21
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Site:
Buffet-Deck 10 - Oceanview Cafe Portside Coffee Station
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Violation:
A large amount of silicone with difficult-to-clean ridges was used to seal the counter's electrical cord opening under the juice dispenser.
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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.:
21
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Site:
Galley-Deck 10 - Oceanview Cafe Portside Hot Galley
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Violation:
Silicone peeled from the back seams of the deep fryer.
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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.:
21
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Site:
Galley-Deck 10 - Oceanview Cafe Portside Hot Galley
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Violation:
Liquid dripped continuously from the leftmost soup kettle's technical compartment.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 10 - Poolside Mid Beverage Station
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Violation:
Water dripped continuously from the countertop ice dispenser base onto the counter below.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (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) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 - Soup Station
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Violation:
One kettle's turning wheel had an open seam on its back that was difficult to clean.
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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.:
21
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Site:
Galley-Deck 3 - Roast Station
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Violation:
Silicone peeled from the perimeter of the deckhead hatch within the exhaust hood above the right combination oven.
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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.:
21
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Site:
Pantry-Deck 4 - Rendezvous Lounge
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Violation:
Silicone peeled around the edges of the in-counter ice well.
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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.:
21
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Site:
Dining Room-Deck 4 - Luminae Waiter Station
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Violation:
The bottom edges of the upper cabinet doors were chipped, exposing raw wood.
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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 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-6 - Forward Pantry
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Violation:
A crew member was in possession of expired chlorine test strips with a date of 1 February 2026. This was corrected immediately.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
22
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Site:
Galley-Deck 10 - Oceanview Cafe Three-Compartment Sink
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Violation:
The rinse and sanitizing water surfaces had an oily residue during active use.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
24
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Site:
Bar-Deck 5 - Cafe al Bacio
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Violation:
The bucket of sanitizing solution measured above 200ppm with a chlorine test strip.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 3 - Hot Serving Line
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Violation:
Dried food debris soiled the heating lamps' food-splash zones above the hot line's plating area.
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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:
Pantry-Deck 4 - Rendezvous Lounge
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Violation:
Black and pink residue soiled the ice thickness sensor inside the ice machine.
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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.:
27
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Site:
Galley-Deck 3 - Pastry Ice Cream Freezer
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Violation:
An excessive amount of ice accumulated in the tray beneath the condenser fan, and large chunks of ice had fallen onto the deck beneath the tray.
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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 3 - Roast Station
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Violation:
Condensate accumulated on the exhaust hood above the right combination oven, as well as in the light fixture within the exhaust overhang.
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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 10 - Poolside Mid Beverage Station
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Violation:
Water dripped continuously from the countertop ice dispenser and pooled on the counter below, as well as under a tray of clean glasses on the 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:
Buffet-Deck 10 - Oceanview Cafe Beverage Stations
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Violation:
The mouthing ends of clean spoons out for self-service were unprotected. The container was not located under the sneeze shield and was partially filled, leaving the mouthing ends exposed.
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Recommendation:
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
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Site:
Galley-Deck 3 - Pastry Ice Cream Freezer
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Violation:
An excessive amount of ice accumulated in the tray beneath the condenser fan, and large chunks of ice had fallen onto the deck beneath the tray.
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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 3 - Le Petit Chef Hot Galley
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Violation:
Deck grout was recessed in front of the grooved hot grills.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck 1 - Fish Thawing Walk-In
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Violation:
Ice and condensate accumulated on the bulkheads in the walk-in cooler's back corner.
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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.:
37
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Site:
Galley-Deck 3 - Roast Station
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Violation:
Condensate accumulated on the exhaust hood above the right combination oven, as well as in the light fixture within the exhaust overhang.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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