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Item No.:
02
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Site:
Medical-Public Vomiting Incidents (PVI) Follow Up
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Violation:
Review of medical logs disclosed multiple instances of individuals vomiting in public areas without proper follow-up documentation from medical crew. Medical could not provide notes about incidents of vomiting in public areas. It was unclear if these passengers met the acute gastroenteritis (AGE) reportable definition and required isolation due to the lack of follow up. These passengers were identified by name and cabin, with reported PVI incidents: 1 passenger on 23 April 2025, 1 passenger on 5 April 2025, 1 passenger on 8 April 2025, and 2 passengers on 8 March 2025.
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Recommendation:
Investigate all public vomiting and public diarrhea incidents and ensure the ill passenger is appropriately followed-up with by medical. Document the follow-up. 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 38°C [100.4°F]).
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Item No.:
16
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Site:
Buffet-Deck 4 - Officer Mess Beverage Station
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Violation:
A container of milk was stored inside the time-control milk dispenser for the coffee machine beyond the identified 4-hour discard time. This container of milk was identified with a 930 discard time but was identified inside the unit at 1100. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (5) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Deck 12 - Terrace Café Aft Grill Station
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Violation:
A container of sliced cheddar cheese was stored inside the undercounter time control unit, located across from the grill, without a four-hour discard label. The identified lunch service period was longer than four hours. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (5) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Deck 12 - Terrace Café Pizza Preparation Station Forward
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Violation:
The posted time control plan identified the pizza preparation Bain-Maire cold-holding unit as a unit on time control; however, time/temperature control for safety (TCS) food items stored inside were not identified with a 4-hour discard label. The time control plan identified the venue is open for greater than 4 hours. Metal containers of shredded mozzarella cheese and sliced prosciutto were not physically labeled with a discard time. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (5) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Buffet-Deck 12 - Terrace Café Coffee Stations
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Violation:
The posted time control plan identified the portable milk dispensers at the starboard and portside coffee stations as time control units; however, these units were not physically labeled as units on 'time control.' Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Buffet-Deck 12 - Waves Grill Show Galley
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Violation:
The posted time control plan did not identify the counter-mounted oven as a unit on time control, but this unit was operated as a time control unit during the extended lunch service. A metal container of cooked hot dogs and a metal container of cooked pork ribs were stored inside the counter-mounted oven with 4-hour discard stickers placed on the exterior of the unit to identify the food items inside were on 'time control.' Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
18
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Site:
Galley-Deck 5 - Starboard Preparation Area
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Violation:
One roll of raw pancetta wrapped in plastic was stored over wrapped butter inside the starboard undercounter refrigeration unit. The plastic wrapping on the pancetta identified to 'cook prior to eating.' Crew initiated corrective action.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Galley-Deck 12 - Terrace Café Hot Preparation Area
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Violation:
Three, in-use metal spoons were stored inside a metal container of water that measured 109°F. Crew initiated corrective action.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (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; or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 5 - Ember Galley Hot Preparation Line
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Violation:
The corners of two ceramic plates stored inside the undercounter cabinet were chipped, creating difficult-to-clean surfaces. Crew initiated corrective action.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
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Site:
Galley-Deck 5 - Soup Preparation Area
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Violation:
Liquid steadily dripped from the bottom of the technical compartment on the left of the starboard tilting pan and accumulated on the deck below. The source of the leak could not be determined. Crew initiated corrective action.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Ember Warewashing Area
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Violation:
The bulkhead-mounted chlorine generation system was not working. The digital display on the front of the unit identified an error message, and the unit was unable to produce a sanitizing solution with a measurable chlorine residual. Crew initiated corrective action.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwashing Area
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Violation:
Liquid steadily dripped from the bottom of the auxiliary rinse compartment of the conveyor-type warewashing machine and accumulated on the deck below.
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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.
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Item No.:
24
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Site:
Galley-Deck 5 - Ember Warewashing Area
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Violation:
The bulkhead-mounted chlorine generation system was unable to produce a sanitizing solution with a measurable chlorine residual when tested with a strip. The digital display on the front of the unit identified an error message. Crew initiated corrective action.
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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.:
24
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Site:
Preparation Room-Deck 4
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Violation:
The chlorine sanitizing solution inside the bucket measured less than 50 mg/L (ppm). Crew initiated corrective action.
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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.:
26
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Site:
Galley-Deck 5 - Portside Dishwashing Area
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Violation:
Significant white and beige food residue accumulated on the food-contact surface of a metal bowl stored on the clean rack. 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:
Preparation Room-Deck 4
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Violation:
A green slimy residue accumulated on the top surface of the water filter, located underneath the chlorine generation system. 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.:
33
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Site:
Food Service General-Deck Condition
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Violation:
The recently installed deck from the shipyard was in disrepair in multiple locations, including:
Deck 4 - Crew Galley: The deck across from the flat-top grill was peeling and cracking.
Deck 5 - Room Service: The deck underneath the forward undercounter cabinet unit was peeling.
Deck 5 - Corridor Between Room Service and Pastry Preparation: The portside deck along the bulkhead juncture was peeling.
Deck 5 - Ginger Galley Portside: The deck in front of the deep-fat fryer was peeling and cracking.
Crew identified a work order is in place and materials to repair the deck will be delivered on 18 May.
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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 bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 5 - Potwashing Area
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Violation:
Liquid accumulated on the deck underneath a steady leak from the bottom of the auxiliary rinse compartment of the conveyor-type warewashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 5 - Soup Preparation Area
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Violation:
Liquid accumulated on the deck below a steady leak from the bottom of the starboard tilting pan's technical compartment. Crew initiated corrective action.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Galley-Deck 4 - Warewashing Area
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Violation:
Two soiled mops were stored inside the mop bucket's soiled water while not in use. Crew initiated corrective action.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Buffet-Deck 4 - Officer Mess Beverage Station
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Violation:
One fruit fly was on the bulkhead above the waste disposal station. Crew initiated corrective action.
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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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