|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 - Forward Entrance
|
|
Violation:
The edges of three mobile, stainless-steel trolleys were dented and damaged, creating sharp difficult-to-clean surfaces. Brown and silver residue flaked from the damaged surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
Flies were in the following food areas:
- Deck 17 - Suite Lounge - One fly was over the handwashing station.
- Deck 2 - Crew Mess - Two flies were around the buffet beverage station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 17 - Suite Lounge
|
|
Violation:
Several cords from the counter-mounted coffee machine were resting on the countertop. Additionally, the countertop surface around the cords was soiled with an accumulation of debris greater than a day's worth. The venue was not in operation at the time of inspection. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 17 - Suite Lounge
|
|
Violation:
The countertop surface around the counter-mounted coffee machine cords was soiled with an accumulation of debris greater than a day's worth. The venue was not in operation at the time of inspection. This was corrected immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 17 - Coastal Kitchen - Side Station
|
|
Violation:
A clean storage rack with previously cleaned and sanitized utensils was soiled with a strand of human hair. The venue was not in operation at the time of the inspection. This was corrected immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 17 - Coastal Kitchen - Side Station
|
|
Violation:
Previously cleaned and sanitized utensils were stored on a clean storage rack soiled with a strand of human hair. The venue was not in operation at the time of the inspection. This was corrected immediately.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 17 - Coastal Kitchen
|
|
Violation:
The light intensity along the external side of the reach-in refrigerators measured less than 220 lux. This was corrected prior to the end of the inspection.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (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.:
21
|
|
Site:
Buffet-Deck 15 - Crown Lounge
|
|
Violation:
The counter mounted coffee machine?s front left leg mount was not adequately sealed to the countertop exposing an open seam.
|
|
Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment in one of the following ways: (1) Sealed to the table. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 15 - Mason Jar
|
|
Violation:
The walk-in refrigerator did not have an internal temperature measuring device inside of the unit. This was corrected immediately.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and available for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 15 - Lime and Coconut Bar - Starboard Side
|
|
Violation:
The chlorine solution in the sanitizing bucket measured 25 ppm. This was corrected immediately.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Bar-Deck 15 - Lime and Coconut Bar - Port Side
|
|
Violation:
The hood-type warewashing machine had been out of order as of 28 April 2026.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 15 - Solarium Bistro - Gluten Free Station
|
|
Violation:
The countertop had an open seam on the right corner underneath the sneeze guard. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Windjammer
|
|
Violation:
The wash compartment of the flight-type warewashing machine was spraying into the final sanitizing rinse compartment as plates were being sanitized. This was corrected immediately.
|
|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Windjammer
|
|
Violation:
Two final sanitizing rinse nozzles to the glasswash rack type machine did not have a fan like spray pattern.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - 115 Central Park
|
|
Violation:
The deckhead light fixture above the preparation station had an accumulation of water. This was corrected immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 16 - Windjammer - Pastry Station
|
|
Violation:
The light bulb shield around the hanging deckhead light fixture over the serving line was shattered. This venue was in operation at the time of the inspection. No food was impacted.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter resistant in areas with exposed food; clean equipment, utensils, and linens; or unwrapped single-service articles and single-use articles.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pipe Disinfection Log
|
|
Violation:
On 25 April 2026, during a pipe disinfection process, the specific free chlorine residual value was not listed in the log after flushing as per the VSP 2025 Environmental Public Health Standards.
|
|
Recommendation:
Flush the disinfected parts of the potable water system with potable water or otherwise dechlorinate until the free halogen residual is less than or equal to 5.0 mg/L (ppm). Document the free halogen test result with a specific value measured.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Legionella Potable Water Sampling Plan
|
|
Violation:
A Legionella sample from neither of the two potable water heaters was included in the previous six-month sampling plan as per the VSP 2025 Environmental Public Health Standards.
|
|
Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Reverse Osmosis Units #3 and #4
|
|
Violation:
The permeate water lines directed to the potable water system were not striped blue/gray/blue as they exited the reverse osmosis units.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines, including potable water supply lines in technical lockers, at 5 meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Line Dosing Station
|
|
Violation:
The backflow prevention devices for the eye wash sink, and the deck cleaning hose were in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Deck 14 - Distant Point
|
|
Violation:
The manually measured free chlorine residual level was greater than 0.2 mg/L (ppm) from the halogen analyzer?s measurement. Calibration was conducted immediately.
|
|
Recommendation:
Ensure the free halogen residual measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free halogen residual measured by the manual test.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-All Pools
|
|
Violation:
The safety lines on the flotation devices were not easily accessible, preventing the devices from being used as designed.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Forward Entrance
|
|
Violation:
The edges of three mobile, stainless-steel trolleys were dented and damaged, creating sharp difficult-to-clean surfaces. Brown and silver residue flaked from the damaged surfaces.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
Steam exited from the side and bottom gaps created from undersized curtains installed on the soiled end of the conveyor type warewashing machine. Steam from the machine collected on the deckhead outside of the ventilation hood and dripped back onto the machine and deck below. The ventilation unit was extracting; however, it was insufficient to control the large volume of steam. The curtains were replaced with larger curtains the extended over the entire soiled opening of the machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
Steam from the conveyor-type warewashing machine collected on the deckhead outside of the ventilation hood and dripped back onto the machine and deck below. The ventilation unit was extracting; however, it was insufficient to control the large volume of steam.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
Steam exited from the side and bottom gaps created from undersized curtains installed on the soiled end of the conveyor type warewashing machine. Steam from the machine collected on the deckhead outside of the ventilation hood and dripped back onto the machine and deck below. The ventilation unit was extracting; however, it was insufficient to control the large volume of steam.
|
|
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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
One plastic container with 25 soiled glasses was stored directly on the deck underneath the wash compartment of conveyor-type warewashing machine. Crew were actively conducting warewashing operations. Crew initiated corrective action.
|
|
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 utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Portside Warewashing Area
|
|
Violation:
One plastic container with 25 soiled glasses was stored directly on the deck underneath the wash compartment of conveyor-type warewashing machine. Crew were actively conducting warewashing operations. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 - Walk-In Freezer Unit # 5411
|
|
Violation:
A layer of ice accumulated directly on corn stored inside a plastic container on the top shelf of the unit. The plastic lid was ajar, causing cold air to freeze directly on the corn. Crew initiated corrective action.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5 - Pantry
|
|
Violation:
No time control plan was physically posted inside the pantry area located off of the main galley. The nearest posted plan that included the set up and discard times for the pantry's rolling fridge #339, which was physically identified as a time control, was in the main preparation area on the opposite side of the galley. Crew initiated corrective action.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 - Walk-In Refrigeration Unit # 5411
|
|
Violation:
One, open cardboard container of soy milk was not labeled with a 7-day discard label. Crew could not identify when the container of milk was opened. Crew initiated corrective action.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwashing Area
|
|
Violation:
Water spewed from the bottom right side of the front door for the potwashing machine and pooled on the deck below.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 - Potwashing Area
|
|
Violation:
Water spewed from the bottom right side of the front door for the potwashing machine and pooled on the deck below.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The left and right edges of the in-use dough sheeter belt were frayed, with numerous difficult-to-clean stringy edges.
|
|
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. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
A plastic rolling container of pumpernickel bread crumbs, removed from its original container, was not identified with the common name of the item. Crew initiated corrective action.
|
|
Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Warewashing Area
|
|
Violation:
Steam exited from the side and bottom gaps created from undersized curtains installed on the soiled end of the portside conveyor type warewashing machine. Steam from the machine collected on the deckhead outside of the ventilation hood and dripped back onto the machine and deck below. The ventilation unit was extracting; however, it was insufficient to control the large volume of steam. The curtains were replaced with larger curtains the extended over the entire soiled opening of the machine.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Warewashing Area
|
|
Violation:
Steam from the conveyor-type warewashing machine collected on the deckhead outside of the ventilation hood and dripped back onto the machine and deck below. The ventilation unit was extracting; however, it was insufficient to control the large volume of steam. The curtains were replaced with larger curtains the extended over the entire soiled opening of the machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 - Warewashing Area
|
|
Violation:
Steam exited from the side and bottom gaps created from undersized curtains installed on the soiled end of the portside conveyor type warewashing machine. Steam from the machine collected on the deckhead outside of the ventilation hood and dripped back onto the machine and deck below. The ventilation unit was extracting; however, it was insufficient to control the large volume of steam. The curtains were replaced with larger curtains the extended over the entire soiled opening of the machine.
|
|
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. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Forward Beverage Station
|
|
Violation:
There were two tears in the food splash surface of the front panel for the deck mounted ice machine, creating two difficult to clean, rough surfaces. Brown and orange residue accumulated around these two difficult to clean surfaces.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Forward Beverage Station
|
|
Violation:
There were two tears in the food splash surface of the front panel for the deck mounted ice machine, creating two difficult to clean, rough surfaces. Brown and orange residue accumulated around these two difficult to clean surfaces.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 4 - Izumi Teppanyaki
|
|
Violation:
The edges of the swinging doors to the crew area of the two teppanyaki grills were in disrepair, with rough surfaces exposing the difficult-to-clean wood underneath.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 2 - Hot Preparation Area
|
|
Violation:
Water steadily leaked from the cold-water supply pipe for the utility sink located next to the preparation counter and pooled on the deck underneath.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Hot Preparation Area
|
|
Violation:
Water pooled on the deck underneath the utility sink?s cold-water supply pipe that was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 2 - Dry Storage Area
|
|
Violation:
Three plastic rolling containers of flour, removed from their original containers, were not identified with the common name of the item. Crew initiated corrective action.
|
|
Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Scullery
|
|
Violation:
Water steadily spewed from the soiled end of the conveyor type warewashing machine and dripped from the soiled landing onto the deck below. The first set of spray arms was misaligned, causing water to spray towards the entrance of the machine.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 2 - Scullery
|
|
Violation:
Water pooled on the deck below the soiled end of the conveyor type warewashing machine. The first set of spray arms was misaligned, causing water to spray towards entrance of the machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A food employee had symptom onset at 0800 on 16 February 2026 and did not report to medical until 17 February 2026 at 0058. The food employee went to work and to the crew mess after their symptom onset and before they reported to medical. A food risk assessment was completed. Corrective actions were taken.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A food employee had symptom onset at 2300 on 16 February 2026 and did not report to medical until 17 February 2026 at 0724. The food employee went to work before reporting to medical. A food risk assessment was completed. Corrective actions were taken.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Windjammer
|
|
Violation:
A removable rug at the starboard side entrance of the galley had an accumulation of water. Additionally, the deck underneath the rug was unfinished.
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|