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Item No.:
06
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Site:
Potable Water-Potable Water Microbiological Monitoring
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Violation:
Sample site locations were repeated on consecutive months. Specifically, records indicated the Crew Mess was sampled in October and again in November; Main Galley was sampled in November and in December; and Lido Galley was sampled in August and September. Only four samples were collected each month. Staff stated sample sites in the duplicate areas varied from month to month, however, this could not be verified since specific locations were not listed on the logs.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
09
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Site:
Recreational Water Facilities-Kids Slides/Toys
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Violation:
Free chlorine residual values collected from the orange/green slide and kid spray toys were measured below 2ppm on both crew and inspector?s photometers. Manual measurements from the orange/green slide by crew measured 1.34ppm, and the inspector measured 1.58, 1.34, 1.65, and 1.89. The dosing analyzer that supplies water to the entire kids recreational water system which includes the yellow slide, orange/green slides, and kid spray toys displayed a free chlorine value of 2.64ppm but manual tests by crew and the inspector measured 1.45ppm and 1.86ppm respectively. This recreational water system was shut down and the dosing analyzer was recalibrated.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Kids Slides/Toys
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Violation:
The dosing analyzer that supplies water to the entire kid's recreational water system which includes the yellow slide, orange/green slides, and kid spray toys displayed a free chlorine value of 2.64ppm but manual tests by crew and the inspector measured 1.45ppm and 1.86ppm respectively. This recreational water system was shut down and the dosing analyzer was recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Kids Slides / Toys
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Violation:
One of the showers for this facility was out of service. According to staff, this shower has been out of service since 10 March 2024.
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Recommendation:
Ensure showers provide potable at a temperature not exceeding 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-Late Reporters
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Violation:
Since January 2024, multiple instances were noted on the AGE logs of food and non-food workers who experienced acute gastroenteritis (AGE) symptoms and did not report their symptoms in a timely manner to medical. These included: 3/6/24 - A food worker with symptoms beginning on 3/6 at 0600 but did not report until 0915 later that day, the crew member did not work but went to crew mess; 2/7 - A food worker with symptoms beginning at 0500 did not report until 1736 later that day, crew member did not work but dined in the crew mess; 2/11 - A food worker with symptoms beginning at 0300 but did not report until 0930 later that day; crew member did not work but dined in the crew mess; 1/20 - A food worker with symptoms beginning at 1000 but did not report until 1800 later that day, the crew member went off the ship during a port stop while symptomatic; 1/23 - A non-food worker with symptoms beginning at 0500 and did not report until 0830 later that day; crew member worked and went to the crew mess; 1/29 - A non-food worker with symptoms beginning at 2000 on 1/28 and did not report until 0500 on 1/29, the crew member stayed in their cabin during this time.
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Recommendation:
When food employees 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. When nonfood employees 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. 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. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
19
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Site:
Buffet-Deck 10 - Breakfast Grill Port Side
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Violation:
The handles of the self-service serving tongs were touching pancakes out for passenger self-service. The food was discarded, and the tongs were cleaned and sanitized.
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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 potentially hazardous 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 potentially hazardous); 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.:
19
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Site:
Buffet-Deck 10 - Continental Breakfast Line Port Side
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Violation:
Two small flies were observed at the sliced fruit section. One fly was on the large slice of melon and the other on the large slice of cantaloupe. The fruit was immediately discarded.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 3 - Officer Mess
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Violation:
The handles of the self-service serving tongs were touching the sliced melons out for crew self-service. The food was discarded, and the tongs were sent to be cleaned and sanitized.
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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 potentially hazardous 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 potentially hazardous); 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:
Pantry-Deck 10 - Bridge Pantry
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Violation:
The espresso machine had a slotted fastener in the coffee press plate. Old coffee residue was in the recessed area of the fastener.
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Recommendation:
Ensure multiuse food-contact surfaces are: Use only 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.:
24
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Site:
Galley-Deck 3 - Potwash
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Violation:
The in-use hood-type potwash machine's final sanitizing rinse temperature measured 153F and 154F with the inspector's thermometer and 153F and 152F with the crew's thermometer. The machine was shut down and repairs started immediately.
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Recommendation:
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: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. 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.:
24
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Site:
Galley-Deck 8 - Potwash
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Violation:
The in-use conveyor-type potwash machine's final sanitizing rinse temperature measured 153F and 144F with the inspector's thermometer and 144F and 145F with the crew's thermometer. The machine was shut down and repairs started immediately.
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Recommendation:
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: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. 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 8 - Beverage Station
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Violation:
Both juice dispensers had more than a day's worth of food debris on the food splash area above the nozzles.
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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:
Galley-Deck 8 - Braising Pans
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Violation:
Apparent rust accumulated inside the water filling faucet of the left braising pan.
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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 10 - Bridge Pantry
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Violation:
The espresso machine had a slotted fastener on the coffee press plate. Old coffee residue was in the recessed area of the fastener.
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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 10 - Coffee Station Port Side
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Violation:
The clean spoon container out for passengers had coffee residue at the bottom of the container. The container was removed to be cleaned and sanitized.
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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 - Coffee Station Port Side
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Violation:
The clean spoon container out for passengers had coffee residue at the bottom of the container. The container was removed to be cleaned and sanitized.
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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.:
39
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Site:
Buffet-Deck 10 - Coffee Station Port Side
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Violation:
Five small flies where inside the technical space to the left of the juice dispenser. This area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 10 - Continental Breakfast Line Port Side
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Violation:
Two small flies were observed at the sliced fruit section. One fly was on the large slice of melon and the other on the large slice of cantaloupe. The fruit was immediately discarded.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 10 - Pastry Station
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Violation:
Two small flies were in the technical space under the pastry station. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 10 - Omelet Station
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Violation:
A small fly was to the right of the worker side of the station. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 10 - Cleaning Material Locker Starboard Side
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Violation:
A small fly was observed near the cleaning material locker. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 9 - Bonsai
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Violation:
A small fly was to the left of the handwashing station. The area was not in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Deck 9 - Casino Bar
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Violation:
A small fly was near the cleaning locker. The area was not in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 3 - Team Dinning 2
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Violation:
Two small flies were in the technical space under the juice dispenser. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 8 - Wine Cellar
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Violation:
A small fly was near the handwashing station. The area was not in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 8 - Cold Galley
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Violation:
A small fly was near refrigerator 8-327. The area was not in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 8 - Dishwash
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Violation:
A small fly was on the soiled side of the dishwash machine. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Deck 7 - Crew Bar
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Violation:
A small fly was observed in the area. The area was not in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Monitoring
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Violation:
The ship's IPM monitoring plan did not include passive or active monitoring for the Cherry On-Top.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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Item No.:
41
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Site:
Housekeeping-AGE Cabin Cleaning
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Violation:
Daily cleaning and disinfecting of a cabin with an AGE housed crew member was not conducted during the voyage from 3/4-3/6/2024. Staff stated they received an email notification of the AGE case from medical, however, the email was overlooked and the cleaning and disinfection of the cabin did not occur.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
42
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Site:
Children Area-Books
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Violation:
Kids under five had access to paper books. Staff stated they used a UV wand to disinfect the paper pages after use. There were no operating instructions or specifications for the UV wand to document its efficacy.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose. Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
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