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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
During voyage 0322, one food worker began experiencing symptoms of AGE on 25 March 2026 at 0930 and did not report to medical until 1707. The employee was alone in their cabin while symptomatic because the cabin mate was working during those hours. A written warning was on file.
On voyage 0315, a non-food worker became symptomatic on 15 March at 1400 and reported to medical on 15 March at 1808. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
On voyage 0222, a non-food worker became symptomatic on 3 March at 0500 and reported to medical on 3 March at 0951. The employee was working while symptomatic. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
On voyage 0215, a non-food worker became symptomatic on 19 February at 1200 and reported to medical on 19 February at 1700. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
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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.
When nonfood 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 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.
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Item No.:
27
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Wine Station
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Violation:
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet.
Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
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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.:
37
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Site:
Buffet-Deck 16 - Garden Cafe Warewash Area
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Violation:
Excessive condensate collected on the deckhead ventilation panel between the two warewash machines.
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Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunker Hose
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Violation:
One potable water hose was not stored protected in the bunker hose locker.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunker Hose Lockers
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Violation:
The locker height was below the minimum height of 450mm (18-inches). The actual height was 445mm (16-inches) from the hard deck to the bottom of the cabinet.
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Recommendation:
Mount potable water hose lockers at least 460 millimeters (18 inches) above the deck and ensure they are self draining.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunker Hose Lockers
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Violation:
Six previously cleaned and sanitized hose-end fixtures were stored unprotected in the locker.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools
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Violation:
The ropes attached to the flotation devices were not secured in a manner that would allow them to be quickly untied and deployed during an emergency.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet). Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least two-thirds of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 0.6 meters (2 feet) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 0.6 meters (2 feet) distance from where the shepherd?s hook crosses the fill line of the RWF. Measurements can be from the edge of the tub for RWFs with a beach level.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 - Haven Pool
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Violation:
The water level in the pool was too high, causing the skimmer gutters to function as drains rather than skimmers and preventing the effective removal of the surface scum layer.
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Recommendation:
For RWFs with skim gutters, ensure the water level reaches at least the skim gutter or overflow level for a portion of the pool perimeter to remove floating debris and the top portion of the pool water for treatment. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Install flow meters to monitor flow rates. Use flow rates from flow meters to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF and for facilities that have been modified. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool (applies to wading or swimming pools but not to children's pools). Ensure the water for the slide comes directly from the basin of the pool and return directly to the basin of the pool.
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Item No.:
08
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Site:
Galley-Deck 5 - Bakery
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Violation:
The backflow prevention device for the proofing cabinet was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Galley-Deck 5 - Bakery
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Violation:
The door seals were in disrepair on the proofing cabinet door. This was fixed during the inspection.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The hood-type potwasher door was out of alignment, allowing excessive condensation to escape from the door opening during operation.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The potwash machine's digital display registered a 9-degree difference for the final rinse manifold water temperature then the actual measured final rinse temperature of the water as it enters the manifold.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 - Warewashing Area
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Violation:
The dishwash machine's digital display registered a 10-degrees difference for the final rinse manifold water temperature then the actual measured final rinse temperature of the water as it enters the manifold.
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Recommendation:
Ensure water temperature-measuring devices scaled: (1) In Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) Only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
33
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Entrance
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Violation:
The bulkhead behind the waiter station area was soiled with more than a day's accumulation of food residue. Additionally, deck grout in the area was cracked and in poor repair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
27
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Entrance
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Violation:
The countertops beneath the risers were soiled with old food debris.
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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.:
19
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Wine Station
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Violation:
The undercounter cabinet was used for improper storage, including the following: a container of fresh ginger was stored uncovered, leaving the product unprotected from contamination; plastic squeeze bottles containing a clear substance lacked any identifying label, preventing determination of the contents; and wet cleaning rags were co-located with food equipment and unlabeled bottles, creating a risk of cross-contamination.
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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; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
21
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Wine Station
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Violation:
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet.
Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
26
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Wine Station
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Violation:
A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the undercounter cabinet.
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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 16 - Garden Cafe Starboard Wine Station
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Violation:
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet.
Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
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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.:
38
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Wine Station
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Violation:
The undercounter cabinet was used for improper storage and was found in an unsanitary condition. A juice machine exhibiting heavy soiling on both food-contact and non-food-contact surfaces was stored inside the cabinet. The unit was also visibly damaged. A heavily soiled Lexan container was present in the cabinet.
Additionally, the bottom surface of the cabinet was soiled with accumulated old food debris, indicating a lack of routine cleaning.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
20
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Wine Station
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Violation:
The juice machine's juice catchment container was heavily damaged, making it difficult to clean.
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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; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use 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.:
27
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Site:
Buffet-Deck 16 - Garden Cafe Aft Waiter Station
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Violation:
Old food residue accumulated in areas on the upper cabinet doors.
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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.:
20
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Site:
Buffet-Deck 16 - Garden Cafe Aft Beverage Station
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Violation:
Detached and peeling silicone surrounded the no-refill sign in the food splash area of the juice machine.
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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; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use 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.:
33
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Site:
Buffet-Deck 16 - Garden Cafe Warewash Area
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Violation:
Excessive condensate collected on the deckhead ventilation panel between the warewash machines.
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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.:
27
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Site:
Galley-Deck 16 - Warewash Area
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Violation:
The bulkhead mounted fire extinguisher between the two scrapping counters was heavily soiled with old food debris.
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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:
Dining Room-Deck 18 - Haven
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Violation:
The deck beneath the reach-in wine refrigerators was heavily soiled with dust.
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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.:
28
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Site:
Buffet-Deck 16 - Garden Cafe Starboard Entrance
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Violation:
The inside of a large red portable cooler was soiled and wet inside. Additionally, the lid was closed preventing it from drying.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
27
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Site:
Galley-Deck 18 - Haven Bar Pantry (FD 18-2-010)
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Violation:
The inside of a large red portable cooler was soiled and wet inside. Additionally, the lid was closed preventing it from drying.
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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.:
27
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Site:
Galley-Deck 18 - Haven Bar Pantry (FD 18-2-010)
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Violation:
A hard white residue accumulated on the citrus juice machine which was stored beneath the removable juice collection container.
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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.:
26
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Site:
Galley-Deck 16 - Pool Bar Pantry
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Violation:
One soiled tong holder was stored on a rack containing previously cleaned and disinfected bar utensils.
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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.:
39
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Site:
Bar-Deck 6 - Mix Bar
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Violation:
One small fly was in the area.
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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.:
21
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Site:
Galley-Deck 6 - Portside Beverage Station
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Violation:
One screw was missing from the bottom of the juice machine's door.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
12
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Site:
Galley-Deck 6 - Pastry
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Violation:
A crew member actively preparing food was wearing two cloth band aids. The individual was not wearing gloves or band aid covers.
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Recommendation:
Ensure food employees keep their hands and exposed portions of their arms clean. Bandages, finger cots, or finger stalls located on the hands, wrists, or exposed portions of the arms of food employees shall be covered with an impermeable cover and a single-use glove.
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Item No.:
27
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Site:
Galley-Deck 6 - Pastry
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Violation:
Frozen condensate collected on the countertop beside the undercounter ice cream freezer lid.
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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.:
20
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Site:
Galley-Deck 6 - Pastry
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Violation:
The pastry roller belt was ripped in one area. Crew stated this was previously reported and a belt was on order.
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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; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use 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.:
33
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Site:
Food Service General-Deck 16
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Violation:
The decks and bulkheads near all galley entrances and coving at the bulkhead/deck junctures at the hot buffet lines were damaged and recessed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 6 - Galley Entrance (Savor and Taste)
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Violation:
The deck covers used to prevent waiters from slipping were damaged, which made them difficult to clean.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
28
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Site:
Galley-Deck 6 - Supper Club Galley Store
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Violation:
The inside container of one rice cooker was wet inside; however, its lid was attached preventing it from drying.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On voyage 0315, a non-food worker became symptomatic on 15 March at 1400 and reported to medical on 15 March at 1808. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
On voyage 0222, a non-food worker became symptomatic on 3 March at 0500 and reported to medical on 3 March at 0951. The employee was working while symptomatic. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
On voyage 0215, a non-food worker became symptomatic on 19 February at 1200 and reported to medical on 19 February at 1700. The employee was not working while symptomatic and did not visit the crew mess. The employee had one cabin mate that remained asymptomatic. A written warning was on file.
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Recommendation:
Ensure non-food area supervisors train employees on the importance of timely reporting of symptoms associated with AGE.
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