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Item No.:
08
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Site:
Potable Water-Deck A - Medical Center Ward 3
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Violation:
The showerhead was designed with a valve located downstream of the backflow prevention device, which was not designed for protection against continuous pressure. Crew initiated corrective action.
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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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Item No.:
02
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Site:
Medical-Reportable Acute Gastroenteritis (AGE) Log
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Violation:
The downloadable reportable AGE log did not contain a column for 'additional notes/comments.' (New VSP 2025 Environmental Public Health Standard)
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Recommendation:
Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
02
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Site:
Medical-Reportable Acute Gastroenteritis (AGE) Log
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Violation:
The reportable AGE log for symptomatic passengers on the voyage embarking 27 December 2025 who declined face-to-face consultation contained no temperature entries or follow-up information in the additional comments/notes column explaining why the field was blank. Although the medical reporting software identified that these passengers declined face-to-face consultation, this information was not carried over to the reportable log
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Recommendation:
Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
11
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Site:
Medical-Isolation of Symptomatic Food Handlers
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Violation:
A food handler reported acute gastroenteritis (AGE) symptom onset at 0600 on 25 November 2025 but did not report to the medical center until 0830. The symptomatic crew member attended a team meeting at 0700. A corrective action assessment was conducted, and the crew member received disciplinary action.
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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.
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Item No.:
27
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Site:
Pantry-1 # 1.5.0.1
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Violation:
A piece of hair collected on the nonfood-contact surfaces of two glasses stored in a rack on the clean storage shelf. Crew initiated corrective action.
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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.:
08
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Site:
Potable Water-Deck C - Aft Reverse Osmosis Unit
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Violation:
The dedicated technical water line for the deck washing connection was striped blue/gray/blue. Crew initiated corrective action.
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Recommendation:
Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
17
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Site:
Bar-Deck 3 - Grand Dutch Cafe Showgalley
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Violation:
The posted time control plan inside the coffee shop did not identify the glass dome food storage unit as a unit on time control, although the piece of equipment was physically identified on ?time control.? Crew initiated corrective action.
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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): (2) 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.:
26
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Site:
Bar-Deck 3 - Grand Dutch Cafe Showgalley
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Violation:
More than one day?s accumulation of food debris and residue was collected in the difficult-to-clean gap between the dispensing nozzle and equipment housing in the food-splash zone of the counter-mounted coffee machine. Crew initiated corrective action.
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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.:
20
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Site:
Bar-Deck 3 - Grand Dutch Cafe Showgalley
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Violation:
The counter-mounted coffee machine had multiple difficult-to-clean gaps between the dispensing nozzle and equipment housing, where more than one day?s accumulation of food debris and residue collected. These gaps exposed technical areas inside the equipment.
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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. 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.
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Item No.:
08
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Site:
Preparation Room-Deck B - Gelato
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Violation:
The chilled water lines for both gelato machines were not striped blue/white/blue or otherwise identified as chilled water by a uniquely identifiable method. Crew initiated corrective action.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
38
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Site:
Galley-Deck A
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Violation:
The cleaning materials locker was not labeled 'Cleaning Materials Only'. Crew initiated corrective action.
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Recommendation:
Label the cleaning equipment locker "CLEANING MATERIALS ONLY."
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Item No.:
34
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Site:
Galley-Deck A
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Violation:
Water leaked from a hot potable water line above the deckhead onto the deck below, between the front loading potwash machine and the clean storage rack. Additionally, water collected on the deckhead between the wash and rinse sinks. No clean items were impacted. Crew initiated corrective action.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Galley-Deck A
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Violation:
Water leaked from a hot potable water line above the deckhead onto the deck below, between the front loading potwash machine and the clean storage rack. Additionally, water collected on the deckhead between the wash and rinse sinks. No clean items were impacted. Crew initiated corrective action.
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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.:
26
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Site:
Buffet-Deck A - Team Dining / Crew Mess
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Violation:
More than a day's accumulation of grease soiled the food splash area of the heat lamps over the buffet line. This area was not in operation. Crew initiated corrective action.
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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:
Galley-Deck 2 - Pinnacle Grill
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Violation:
More than a day's accumulation of grease collected in the grease trap housing of the clam shell grill. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 2 - Pinnacle Grill
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Violation:
The sanitizing solution in the bucket was cloudy. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
39
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Site:
Galley-Deck 2 - Pinnacle Grill
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Violation:
One fly landed on the lid of the plastic bin storing panko breadcrumbs. Crew initiated corrective action.
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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:
Galley-Deck 2 - Aft Dishwashing Area
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Violation:
The flight-type conveyor dishwashing machine was soiled with more than a day's accumulation of food debris underneath the soiled end of the machine. The area was difficult to access for cleaning and required technical crew to remove screws.
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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.:
22
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Site:
Galley-Deck 2 - Aft Dishwashing Area
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Violation:
The in-use flight-type conveyor dishwashing machine did not achieve a final sanitizing rinse temperature of 160F at the utensil surface. Upon approach to the machine, an external alarm identified a water temperature issue earlier in the day. The inspector and crew measured the final sanitizing rinse temperature at the utensil surface more than five times using multiple methods (thermocouple, tip-sensitive maximum-registering thermometer, thermolabel stickers) and did not record 160F. A temperature of 160F was only achieved when thermometers were placed directly against a final rinse nozzle. The machine display identified the final rinse manifold water temperature fluctuated between 178F and 204F. Thermolabel stickers affixed to the side final rinse spray arm, upper final rinse spray arm, and manifold did not change color to identify 180F was achieved. The manifold temperature did not reach 180F. Crew stated that calibration is based on achieving 160F in the final rinse tank and at the plate surface. Crew initiated corrective action.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
24
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Site:
Galley-Deck 2 - Aft Dishwashing Area
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Violation:
The in-use flight-type conveyor dishwashing machine did not achieve a final sanitizing rinse temperature of 160F at the utensil surface. Upon approach to the machine, an external alarm identified a water temperature issue earlier in the day. The inspector and crew measured the final sanitizing rinse temperature at the utensil surface more than five times using multiple methods (thermocouple, tip-sensitive maximum-registering thermometer, thermolabel stickers) and did not record 160F. A temperature of 160F was only achieved when thermometers were placed directly against a final rinse nozzle. The machine display identified the final rinse manifold water temperature fluctuated between 178F and 204F. Thermolabel stickers affixed to the side final rinse spray arm, upper final rinse spray arm, and manifold did not change color to identify 180F was achieved. The manifold temperature did not reach 180F. Crew stated that calibration is based on achieving 160F in the final rinse tank and at the plate surface. Crew initiated corrective action.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than 82C (180F).
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
More than 10 plates and bowls stored in the undercounter warming units were soiled with food debris on the food-contact surfaces. Crew stated the items were washed earlier in the day in the aft flight-type conveyor dishwashing machine. Crew initiated corrective action.
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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.:
22
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Site:
Galley-Deck 2 - Club Orange
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Violation:
Seven final sanitizing rinse nozzles in the in-use hood-type warewashing machine were blocked with food debris. Crew initiated corrective action.
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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).
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Item No.:
16
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Site:
Buffet-Deck 9 - Lido Marketplace
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Violation:
The ?Lido Flank Steak? served at the Roasting Pan and the ?Roasted Beef Sliders? served at the Homestead portside buffet stations did not have a public health advisory informing consumers that the products were served undercooked and that consumption may increase the risk of foodborne illness, especially for individuals with underlying medical conditions.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. OR (2) On a menu using an asterisk at the animal-derived food requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
29
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Site:
Buffet-Deck 9 - Canaletto Crew Toilet
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Violation:
The male and female toilet rooms were locked while the area was open for service. Crew identified workers present could unlock and access both toilet rooms using their ID key cards.
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Recommendation:
Ensure toilet facilities intended for use by food employees are not locked when the food area is in service.
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Item No.:
40
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Site:
Galley-Deck 9 - Dive In
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Violation:
The pantry door between the outdoor service area and the indoor pantry was left open during operation. After discussion, the door was closed but later reopened and left partially open. A supervisor closed the door; however, it was opened again and left open before the inspection team left the area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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