|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 9 - Lido Aft Main Buffet Line
|
|
Violation:
The counter grout was uneven and cracked around the hot/cold wells and hot plates, making it difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 - Lido Portside Beverage Station
|
|
Violation:
One previously cleaned and sanitized spoon's mouthing end was soiled with dried food debris inside the container of clean spoons out for passenger self-service. All spoons were removed to be recleaned and sanitized.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 - Lido Forward Buffet Line
|
|
Violation:
The buffet line's sneeze guards and the metal sneeze guard supports were soiled with more than a day's accumulation of dust. The dust was in areas that allowed it to be easily blown or brushed into any food placed below; there was no food present at the time.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 - Lido Main Buffet Show Galley
|
|
Violation:
The show galley counter's coving was chipped in multiple places.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Bar-Deck 9 - Coffee Bar
|
|
Violation:
The bucket of bleach solution was cloudy.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 9 - Versailles Bar
|
|
Violation:
The upper counter surfaces had a clear coating which was in disrepair in multiple areas.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 9 - Versailles Bar
|
|
Violation:
The counter's clear coating was discolored and soiled in the areas where it was chipped or peeled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 - Red Frog Bar
|
|
Violation:
Multiple decorative deck tiles were missing near the bar's crew entrance. A piece of the metal edging was also missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 9 - Blue Iguana Bar
|
|
Violation:
White residue soiled the inside of the speed rack's drain.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 9 - Steakhouse Bar
|
|
Violation:
Coffee grounds soiled the counter beneath and around the coffee machines. The bar was closed and had been cleaned the previous night.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Main Galley Forward Dishwash
|
|
Violation:
Multiple previously cleaned and sanitized dishes had been stacked and stored wet nested.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Main Galley Aft Flight-type Dishwash
|
|
Violation:
One final sanitizing spray rinse nozzle was blocked. Crew replaced the nozzle while the inspector was in the area.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 3 - Lobby Bar
|
|
Violation:
Silicone peeled and detached from the coffee machine's leg.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 0 - Crew Galley Potwash
|
|
Violation:
The bucket of sanitizing solution measured above 200 ppm with a chlorine test strip.
|
|
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).
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 0 - Crew Galley Dishwash
|
|
Violation:
Condensate dripped from a ventilation hatch above the flight-type dishwash machine and landed on top of the machine. Condensate did not collect on the ventilation hood outside of the hatch.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 - Casino Bar
|
|
Violation:
The chandeliers above the working side of the bar were soiled with more than a day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Isolation
|
|
Violation:
A food employee experienced onset of AGE symptoms on 30 September 2025 at 2200 while at work; however, the employee continued working and did not report to medical until 1 October at 0050. Appropriate corrective actions were taken.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Immediate Contacts
|
|
Violation:
A close contact of an AGE case was not followed up within 8 hours of the ill employee reporting to medical on 29 December 2025.
Additionally, there was a clerical error on the ill crew member's 72-hour food and beverage questionnaire. The ill employee stated he ate dinner at the crew mess on 29 December 2025 at 2230. Given the report time to medical (1730) and that the employee was in isolation at 2230, this entry by the food employee was determined to be an error.
|
|
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.
|
|