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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Close Contact Follow-Up
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Violation:
On 1 January 2026, the 48 hour follow up was missed for a close contact of a crew AGE case. The 8 hour and 24 hour follow ups were done on time, but the 48 hour was missed when staff began a new voyage in the electronic health record and no longer saw the alerts in the program. The entire medical team was re trained and began implementing a paper checklist for AGE follow ups to avoid reoccurrence.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (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.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
17
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Site:
Bar-Deck 10 - Scarlet Steakhouse
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Violation:
The counter mounted coffee machine milk compartment was labeled as time control; however, it was not listed on the time control plan. The venue was not in operation at the time of inspection. This was corrected immediately.
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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): 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.
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Item No.:
19
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Site:
Buffet-Deck 0 - Crew Mess
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Violation:
A self service ladle was completely immersed inside a pan of soup on the serving line. The food was discarded immediately.
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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.:
20
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Site:
Bar-Deck 9 - Aft Bar Pantry
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Violation:
Ice machine HQ0015884 in the bar pantry adjacent to the pizzeria had an open crevice on the food-splash zone of the deflector panel making it a difficult-to-clean surface. This was corrected immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 9 - Seafood Shack
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Violation:
A temperature-measuring device was not available inside of the walk-in refrigerator at the time of inspection. Additionally, no external gauge was available displaying the internal air temperature. This was corrected immediately.
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Recommendation:
Ensure temperature-measuring devices are easily readable and conform to the following guidelines: (1) In a mechanically refrigerated food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of the unit; (2) In a hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the coolest part of the unit; (3) Cold or hot holding equipment used for TCS/PHF is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display.
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Item No.:
21
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Site:
Galley-Deck 9 - Deli
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Violation:
The sealant on two counter mounted high speed oven units were was worn throughout the nonfood contact surfaces. This was corrected immediately.
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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.
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Item No.:
21
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Site:
Buffet-Deck 9 - Pizzeria
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Violation:
The countertop had an open seam adjacent to the handwashing station. This was corrected immediately.
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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 9 - Starboard Beverage Station
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Violation:
The counter mounted coffee machine?s leg footing had an open seam, which made it difficult to clean. This was corrected immediately.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table.
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Item No.:
21
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Site:
Buffet-Deck 9 - Guy's Burger Joint
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Violation:
The sealant along the countertop?s coving next to the cold well unit was worn and in disrepair.
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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:
Galley-Deck 3 - Warewashing Area
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Violation:
Two of the final sanitizing rinse spray arm nozzles on the flight type dishwashing machine did not have an effective fan like spray pattern. This was corrected immediately.
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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.
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Item No.:
22
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Site:
Galley-Deck 9 - Potwash Area
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Violation:
The inside wash basin of the front loading dishwash machine was soiled with food debris. Crew stated they were washing, rinsing, and sanitizing food equipment in the three compartment sink prior re-sanitizing it using the front loading dishwash machine. This was corrected immediately.
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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 the wash, rinse, and sanitize solutions are kept clean. Ensure the washing procedures selected are based on the type and purpose of the equipment or utensil and on the type of soil to be removed.
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Item No.:
26
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Site:
Bar-Deck 5 - Red Frog Pub Pantry
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Violation:
The ice machine?s deflector panel had two sealed crevices with a black mold like substance on the sealant in the food splash zone. This was corrected immediately.
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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 9 - Guy's Burger Joint
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Violation:
The worn sealant along the countertop?s coving next to the time control cold well unit was soiled with a heavy accumulation of debris.
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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 10 - Scarlet Steakhouse
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Violation:
The clean storage cutting board rack was soiled with a sticky food residue. Cleaned and sanitized cutting boards were not directly impacted. This was corrected immediately.
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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 9 - Starboard Beverage Station
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Violation:
The counter-mounted coffee machine's leg footings were soiled with greater than a day's accumulation of food debris in an open seam. This was corrected immediately.
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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 9 - Port Side Beverage Station
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Violation:
The counter-mounted coffee machine had an accumulation of food debris greater than a day's worth underneath the unit. This was corrected immediately.
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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 9 - Seafood Shack
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Violation:
The deckhead ventilation overhang was soiled with greater than a day's accumulation of oil residue and debris. This venue was not in operation at the time of inspection. This was corrected immediately.
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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 - Seafood Shack
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Violation:
The deck tile grouting around the deep fat fryer and grill station were recessed. This was corrected immediately.
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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:
Galley-Deck 9 - Iguana Cantina
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Violation:
The deck tile grouting around the deep fat fryer and dry storage were recessed. Additionally, the spacing between the deck tiles was soiled with greater than a day's old accumulation of food debris. This was corrected immediately.
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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.:
33
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Site:
Buffet-Deck 9 - Port Side Beverage Station
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Violation:
Water pooled on the deck below the counter-mounted ice/water dispenser inside the technical compartment. This was corrected immediately.
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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 10 - Scarlet Steakhouse
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Violation:
The deck paint between the front-loading dishwash machine and the bulkhead was heavily worn exposing a difficult-to-clean surface. This was corrected immediately.
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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:
Galley-Deck 9 - Extension Galley
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Violation:
Water dripped from a deckhead hatch into a bucket on the deck. Crew were aware and stated the leak started the day of the inspection. This was corrected immediately.
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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:
Galley-Deck 3 - Warewashing Area
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Violation:
Water dripped from a deckhead light fixture on to the top of the flight type dishwashing machine. Crew were unaware where the water was originating from. Dishes were not impacted.
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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.:
36
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Site:
Dining Room-Deck 4 - Washington Dining Room Waiter Station
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Violation:
The light intensity behind the unused counter-mounted coffee machine measured less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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.:
38
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Site:
Dining Room-Deck 4 - Washington Dining Room Waiter Station
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Violation:
The coffee machine stored at the waiter station had not been used in months. Crew stated that the unit will be replaced but were unable to provide a timeframe.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Deck 9 - Aft Serving Line
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Violation:
One fly was observed over the serving line. No food was impacted as this venue was not in operation at the time of inspection.
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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 12 - Camp Ocean
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Violation:
The chemical locker located in the children?s toilet room had an expired hydrogen peroxide test strip kit with an expiration date of December 2025. This was corrected immediately.
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Recommendation:
Ensure to maintain chemical test strips that are not expired.
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