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Item No.:
02
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Site:
Medical-Public Vomit Incident (PVI) Evaluation
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Violation:
The review of medical logs disclosed several instances when there were no notes about medical evaluation for incidents of individuals vomiting in public areas. It was unclear if these passengers met the AGE reportable definition and had to be isolated since no evaluation was documented. These passengers were identified by name and cabin. The PVI dates identified were: (1) 2 passengers on April 18; (2) 1 passenger on April 17; (3) 1 passenger on April 5; (4) 1 passenger on April 4; (5) 1 passenger on April 2; (6) 2 passengers on April 1; 2 passengers on March 31. Additionally, inside mid pool, one passenger vomited on March 17 and another passenger vomited on March 10.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
08
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Site:
Potable Water-Testable Devices
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Violation:
The cross-connection control log did not document pressure differentials for the testing of the reduced pressure zone (RPz) assemblies conducted on November 15, 2023 for Evaporator #1, Evaporator #2, and Osmosis Plant.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
10
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Site:
Recreational Water Facilities-Private Whirlpools
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Violation:
The concentration of the water draining in the whirlpool of cabin 6180 was measured at approximately 50 ppm after 10 minutes of cleaning, not achieving the minimum of 600 CT value required. Corrections started immediately.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool and Yellow Slide
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Violation:
The aft pool and the yellow slide are combined as the pool water feeds the slide. The slide ends on the deck above the pool, so the slide water does not return to the basin of the pool. Halogen and pH were continuously monitored for the pool but not for the slide.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
12
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Site:
Bar-Deck 9 - Red Frog Rum Bar
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Violation:
After serving guests drinks prepared at the bar, bar servers went behind the bar to scoop ice and handle clean glasses. At no point did these bar servers wash their hands between these activities which included handling passenger cards.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido Salad Counter
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Violation:
The containers with cut lettuce and garbanzo beans had no serving utensils. Corrections started immediately.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Freezer A1-11
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Violation:
Excessive frozen condensate was collected on the deckhead, deck, bulkhead, and several boxes containing food. Crew stated the brine lines on top of the freezers, refrigerators, and thawing rooms are scheduled to be replaced during the next dry dock scheduled for 2025.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Meat Thaw Room A1-10B
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Violation:
Condensate collected on the bulkheads and the bottom of the trays holding thawing meat. The thawing beneath the trays was only protected by the original plastic wrapping. Crew stated the brine lines on top of the freezers, refrigerators, and thawing rooms are scheduled to be replaced during the next dry dock scheduled for 2025.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Buffet-Taste of Nation Service Line
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Violation:
Excessive silicone between the hot plate bars and the countertop peeled away and old food debris collected under the silicone.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Starboard Rotisserie Service Line
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Violation:
Excessive silicone between the hot plate bars and the countertop peeled away and old food debris collected under the silicone.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 9 - Lido Salad Preparation
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|
Violation:
The door of refrigerator 111 did not latch and remained open.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Portside Appetizer Area
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Violation:
Excessive silicone peeled from the nonfood contact side of the deli slicer.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Water continuously dripped from the bottom of the dishwash machine's final sanitizing rinse compartment and pooled on the deck.
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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 of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The insulation surrounding the potwash machine's steam pipe was in disrepair and pieces of the torn insulation touched the deck.
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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 of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Other-Deck 1 - Crew Elevator Area by Door 1.2.08
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Violation:
A large container with at least 12 ice buckets, lids, and bowls for fruits were stored directly on the deck. It was explained that these utensils were collected from cabins during cleaning.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Ensure soiled utensils are taken to a proper warewash area.
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Item No.:
22
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|
Site:
Dining Room-Outdoor Waiter Station Near Blue Iguana Cantina
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|
Violation:
Soiled dishes and food debris from breakfast were stored on the outdoor waiter station. Breakfast service ended at 0930 and the dishes were found at 1050.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Bar-Alchemy
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|
Violation:
The glass washing machine was out-of-order per work order #0710965.
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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 of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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|
Site:
Galley-Potwash
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|
Violation:
The inspector and crew tested the potwash machine during three full cycles with a thermocouple and two thermometers. The wash cycle reached 162F on each of the three cycles; however, when the final sanitizing rinse started the temperature decreased to 151F each time. Before each test, all crew present agreed that the machine was ready to be tested.
Several hours later, a second inspector returned to test the machine. The machine was tested after waiting several minutes for the crew to state that the machine was ready to be tested, although the booster heater light indicator did not stop blinking. The wash cycle reached 167F. The final rinse gauge never reached 180F.
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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:
Integrated Pest Management-Training
|
|
Violation:
The concentration of sanitizing solution in a sanitizing bucket near the pizza station was above 200 ppm.
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|
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).
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Item No.:
25
|
|
Site:
Galley-Hot Section
|
|
Violation:
A soiled rag was on the counter.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
|
|
Site:
Galley-Deck 9 - Lido Salad Preparation
|
|
Violation:
A soiled rag was on the counter next to the containers of salad.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Bar-Blue Iguana Bar
|
|
Violation:
The food zone of the soda dispenser was soiled with soda residue. The bar had not been in service since the night before the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Water Grill
|
|
Violation:
Old food debris and residue stuck to the food zone of the grill plates.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Buffet-Starboard Rotisserie Service Line
|
|
Violation:
Excessive silicone between the hot plate bars and the countertop peeled away and old food debris collected under the silicone.
|
|
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
|
|
Site:
Buffet-Taste of Nation Service Line
|
|
Violation:
Excessive silicone between the hot plate bars and the countertop peeled away and old food debris collected under the silicone.
|
|
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
|
|
Site:
Galley-Deck 9 - Dishwash
|
|
Violation:
The shelving unit was becoming soiled from the food residue scraping. Corrections started immediately.
|
|
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
|
|
Site:
Galley-Deck 9 - Dishwash
|
|
Violation:
The previously cleaned and sanitized utensils on the clean shelving unit were becoming soiled with food discards during active scraping and warewashing activities. At least a tray with soup bowls and another with bon chef pans were impacted by the food soil. Additionally, the shelving unit itself was becoming soiled from these food residues. Corrections started immediately.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
32
|
|
Site:
Galley-Nick & Nora's Steakhouse
|
|
Violation:
Water pooled in the empty waste receptacle beside the service line's handwash station. The area had not been in service since the night before the inspection.
|
|
Recommendation:
Ensure receptacles and waste-handling containers are cleaned when emptied.
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Item No.:
32
|
|
Site:
Galley-Blue Iguana Cantina
|
|
Violation:
A red substance leaked from the soft food receptacle and pooled on the deck.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
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Item No.:
33
|
|
Site:
Galley-Blue Iguana Cantina
|
|
Violation:
A red substance leaked from the soft food receptacle and pooled on the deck.
|
|
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
|
|
Site:
Galley-Bain Marie
|
|
Violation:
Old food debris collected on the deck beneath the bain marie.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Deck Between Standing Ovens
|
|
Violation:
A two-inch high pan full of water was on top of the drain and water was dripping from the pan into the drain. Water from the standing ovens was dripping into the pan. Crew stated they used the pan to collect grease from the oven when items such as meat roast were being cooked.
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|
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, 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
|
|
Site:
Buffet-Taste of Nation
|
|
Violation:
Excessive dust was collected on the deckhead extraction covers and fire sprinklers.
|
|
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
|
|
Site:
Buffet-Lido Passenger Self-Service Beer Dispenser
|
|
Violation:
Food debris was on the deck behind the passenger self-service beer dispenser unit.
|
|
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
|
|
Site:
Buffet-Lido Pizza Station Service Line
|
|
Violation:
Sticky food residue was on the deckhead above the service line.
|
|
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
|
|
Site:
Galley-Potwash
|
|
Violation:
The insulation surrounding the potwash machine's steam pipe was in disrepair and pieces of the torn insulation touched the deck.
|
|
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.
|
|
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Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water continuously dripped from the bottom of the dishwash machine's final sanitizing rinse compartment and pooled on the deck.
|
|
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:
Provisions-Meat Thaw Room A1-10B
|
|
Violation:
Condensate collected on the bulkheads and the bottom of the trays holding thawing meat. The thawing beneath the trays was only protected by the original plastic wrapping. Crew stated the brine lines on top of the freezers, refrigerators, and thawing rooms are scheduled to be replaced during the next dry dock scheduled for 2025.
|
|
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:
Provisions-Freezer 11-11
|
|
Violation:
Frozen condensate collected on the deckhead and condensing unit.
|
|
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:
Provisions-Freezer 11-11 and Connecting Refrigerator
|
|
Violation:
Excessive frozen condensate collected on the freezer door and the bulkhead surrounding the door.
|
|
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:
Provisions-Freezer A1-11
|
|
Violation:
Excessive frozen condensate was collected on the deckhead, deck, bulkhead, and several boxes containing food. Crew stated the brine lines on top of the freezers, refrigerators, and thawing rooms are scheduled to be replaced during the next dry dock scheduled for 2025.
|
|
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:
Deck grouting and deck coving throughout most food service outlets were in poor repair, missing, or recessed. These locations included the Lido Galley, Main Galley, and Crew Galley. Crew reported there is an ongoing work order to repair the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck Between Standing Ovens
|
|
Violation:
A two-inch high pan full of water was on top of the drain and water was dripping from the pan into the drain. Water from the standing ovens was dripping into the pan. Crew stated they used the pan to collect grease from the oven when items such as meat roast were being cooked.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Center Beverage Station
|
|
Violation:
The light intensity could not reach the required 220 lux at any areas in the center beverage station (portside and starboard side). The light intensity measured between 75 to 100 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Freezer A1-11
|
|
Violation:
Excessive frozen condensate was collected on the deckhead, deck, bulkhead, and several boxes containing food. Crew stated the brine lines on top of the freezers, refrigerators, and thawing rooms are scheduled to be replaced during the next dry dock scheduled for 2025.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Meat Thaw Room A1-10B
|
|
Violation:
Condensate collected on the bulkheads and the bottom of the trays holding thawing meat. The thawing beneath the trays was only protected by the original plastic wrapping. Crew stated the brine lines on top of the freezers, refrigerators, and thawing rooms are scheduled to be replaced during the next dry dock scheduled for 2025.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Food and Beverage Areas
|
|
Violation:
Flies were observed in numerous areas throughout the food and beverage areas. Areas that had multiple flies included the following: Lido Sweet Spot service line (5 flies); Lido galley women's bathroom (2 flies); Lido galley (5 flies); Lido center beverage station (12 flies); Lido midship beverage station (10 flies).
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Dishwash
|
|
Violation:
One fly was in this area.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Training
|
|
Violation:
No training was documented for the assistant store manager that was conducting integrated pest management inspections of the incoming provisions the day of the inspection.
|
|
Recommendation:
Document the training of the pest-control personnel.
|
|