|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log did not contain a 'Comments' column. (VSP 2025 Environmental Public Health Standards)
|
|
Recommendation:
Ensure the AGE surveillance log includes a Comments/Notes column as specified in the AGE template located at https://www.cdc.gov/vessel-sanitation/php/communications-resources/index.html.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 10 - Ol' Fashioned BBQ Beverage Station
|
|
Violation:
The backflow prevention device for the juice machine in the undercounter technical cabinet was in disrepair with the atmospheric vents blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9 - Aft Whirlpools
|
|
Violation:
The safety signs at the entrance to the two aft whirlpools did not include the required language to not allow children in diapers or who are not toilet trained. The whirlpools had signs on them designating them as adult only whirlpools; however, they did not have an approved variance to remove the language, and children were in the area.
|
|
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.? In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 9 - Cold Room 50
|
|
Violation:
A metal pan containing ham slices was not labeled. The pan was stored underneath another pan of ham that was labeled with the item's name and the discard date.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 9 - Grand Buffet
|
|
Violation:
The time control plans for the buffet service lines were posted in the center galley and not near the buffet line or closest galley.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 0 - Fish Freezer
|
|
Violation:
One box of chicken thighs was punctured and pieces of chicken fell onto the cardboard boxes below and onto the deck.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Buffet Pantry
|
|
Violation:
The walk-in cold room had been out of operation for approximately three months due to the evaporator fan in disrepair. The part is expected to arrive by the end of January 2026.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 0
|
|
Violation:
Water was dripping from the blancher's on/off knob onto the deck below.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Blue Iguana
|
|
Violation:
The ice machine had been out of order for approximately two months.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 0
|
|
Violation:
The in-use cutting board had score marks which prevented effective cleaning and sanitizing.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 0 - Team Dining Room 1
|
|
Violation:
The sealant in the microwave was in disrepair along the back bottom edge which created a difficult to clean area.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 5 - JavaBlue
|
|
Violation:
A difficult to clean gap was between each of the espresso machine's legs and the counter-mounted corner protective pieces. The gap was soiled with more than a day's accumulation of coffee grounds. Additionally, a circular penetration was in the countertop left of the far-right espresso machine.
|
|
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.:
21
|
|
Site:
Galley-Deck 9 - Sushi at Sea
|
|
Violation:
The bain-marie's steam pipes were wrapped in a rough, white material that was frayed on the ends and not easily cleanable.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 - Grand Buffet Aft Starboard
|
|
Violation:
One previously cleaned and sanitized bowl out for passenger use was soiled with red residue on the nonfood-contact surface.
|
|
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 5 - JavaBlue
|
|
Violation:
The difficult to clean gaps between each of the espresso machine's legs and the counter-mounted corner protective pieces were soiled with more than a day's accumulation of coffee grounds.
|
|
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 5 - JavaBlue
|
|
Violation:
The inside of the cleaning locker was soiled with orange and brown residue.
|
|
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 9 - Grand Buffet Aft Portside Galley
|
|
Violation:
A brush used to scrub the grooved grill was stored in a bucket of soiled water beneath the grill. The grill was soiled, not actively being cleaned, and it was unknown when the grill was last cleaned.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. If used with TCS/PHF, ensure food-contact surfaces of equipment and utensils used on a continuing basis are washed, rinsed, and sanitized at least every 4 hours.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 0 - Team Dining Room 1
|
|
Violation:
The eating utensils were not protected from contamination. The forks were inverted in a container; however, the food-contact portion was exposed due to the container being half empty. Staff showed the inspector a prototype of a cover they are manufacturing onboard to protect eating utensils.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 - Steakhouse Galley Store
|
|
Violation:
Three stacks of plates were stored on the top shelf with the top plate not inverted or covered.
|
|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 9 - Sushi at Sea
|
|
Violation:
The inside of an empty stainless-steel, used-oil storage container was soiled with liquid droplets and unknown residue. The containers are new across the fleet and the cleaning process was unknown.
|
|
Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) At a frequency specified by the manufacturer; or (2) In the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 - Seafood Shack
|
|
Violation:
The deckhead panels were in disrepair and slightly bent which created gaps between the panels.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Buffet Pantry
|
|
Violation:
Liquid from an unknown source was dripping from the deckhead light onto the deck near work table #2.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck tile grout and deck tiles were in disrepair throughout multiple food outlets, including:
*Deck 9 Grand Buffet Aft Galley Portside
*Deck 9 Grand Buffet Warewash
*Deck 9 Grand Buffet Center Galley
*Deck 9 Steakhouse Galley
*Deck 3 Main Galley and
*Deck 0 Crew Galley.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 - Grand Buffet Aft Portside
|
|
Violation:
Sealant was missing between the crew handwashing facility and bulkhead which created a difficult to clean seam.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 - Grand Buffet Aft Portside
|
|
Violation:
The decorative bulkhead light covers on the crew side of the buffet were soiled with more than a day's accumulation of dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 0
|
|
Violation:
Water pooled on the deck below the blancher from an on/off knob that was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The deckhead light cover was soiled with rust and more than a day's accumulation of grease above deck oven #8.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Warewash
|
|
Violation:
Two deckhead lights above the starboard flight-type potwash machine were soiled and not fully secured to the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 0 - Warewash
|
|
Violation:
Water was dripping from an unknown source along the outside edge of the ventilation hood onto the deck near the flight-type warewash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 0 - Team Dining Room 1
|
|
Violation:
The bulkhead tiles on the worker side of the buffet near the deck were in disrepair.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Fish Freezer
|
|
Violation:
The deck was soiled with a piece of chicken and frozen chicken juice from a box of chicken thighs that was punctured and fell onto the cardboard boxes and deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 9 - Grand Buffet Aft Portside Galley
|
|
Violation:
A brush used to scrub the grooved grill was stored in a bucket of soiled water beneath the grill. The grill was soiled, not actively being cleaned, and it was unknown when the grill was last cleaned.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils and equipment, linens, and single-service articles and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 10 - Ol' Fashioned BBQ Beverage Station
|
|
Violation:
One small fly was near the passenger counter-mounted ice and water dispenser.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Pizza Pirate
|
|
Violation:
One small fly was near the utensil locker.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Grand Buffet Aft Portside Galley
|
|
Violation:
One small fly was below utility sink #AG03.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Buffet Pantry
|
|
Violation:
One small fly was near work table #2.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 - Grand Buffet Warewash
|
|
Violation:
One small fly was near the handwashing station next to the biodigester.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|