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Item No.:
33
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Site:
Food Service General-Deck 15 - World Fresh Buffet - Soiled Drop-Off
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Violation:
Multiple soiled drop-off station bulkheads were in disrepair, making these areas difficult to clean. Holes, cracks, water damage, and delaminated vinyl were in multiple areas.
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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, 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:
Galley-Deck 14 - Warewashing Area
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Violation:
The flight-type warewash machine was soiled from condensate dripping on the top of the machine at the soiled end.
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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.:
22
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Site:
Pantry-14 Housekeeping Pantry 14528
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Violation:
A large brown bin was inverted over glasses inside the undercounter warewash machine, which prevented exposing the items to an unobstructed spray from the top spray arm.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles; (2) Allows the items to drain.
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Item No.:
39
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Site:
Pantry-12 Garbage Store 12351
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Violation:
Two small flies were flying throughout 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
A food employee had an onset of AGE symptoms at 1200 on 8 May 2026 and reported to medical the next day at 1035 on 9 May 2026. The food employee visited the crew mess on the evening of 8 May and worked from 0600 to 1030 on 9 May. A risk assessment was completed, the employee was trained, and disciplinary action was conducted.
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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.
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food-related areas or operations, including working with exposed food, warewashing, equipment, utensils, linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On the voyage from 3 May 2026 to 8 May 2026, a nonreportable AGE guest case that was dispensed antidiarrheal medication was not listed on the AGE surveillance log.
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Recommendation:
List in the AGE surveillance log (1) The name of the vessel, cruise dates, and cruise number; (2) All reportable AGE cases; and (3) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Eight backflow prevention devices on deck 15 that were last inspected August 2025 had an incorrect inspection date of 25 August 2026 in the cross-connection control log.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Garbage/Recycling Room
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Violation:
The smaller potable water lines directed to equipment from the main potable water line were not striped blue or blue/green/blue indicating potable water.
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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.
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Item No.:
21
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Site:
Buffet-Deck 15 - World Fresh Market - Forward Beverage Station
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Violation:
The beverage station cabinets were in disrepair with laminated pieces of material separating from the door frame. This observation was on the previous inspection report; however, multiple beverage stations have been repaired.
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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.
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Item No.:
08
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Site:
Buffet-Deck 15 - World Fresh Market - Forward Beverage Station
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Violation:
The countertop water dispenser's backflow prevention device 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.:
39
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Site:
Buffet-Deck 15 - World Fresh Market - Forward Beverage Station
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Violation:
One small fly was in this 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.:
39
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Site:
Buffet-Deck 15 - World Fresh Market - Mid/Aft Beverage Station
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Violation:
Four ants were on the countertop near the juice serving 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:
Buffet-Deck 15 - World Fresh Market - Mid/Aft Beverage Station
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Violation:
Excessive amounts of silicone were on the countertop to backsplash juncture, creating difficult to clean areas.
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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.:
08
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Site:
Buffet-Deck 15 - World Fresh Market - Aft Beverage Station
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Violation:
The countertop water's dispenser backflow prevention device 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.:
33
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Site:
Bar-Deck 15 - Outrigger
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Violation:
The back bar bottle storage shelves had 90-degree angles at the shelf to back bulkhead juncture, creating difficult to clean areas.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
08
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Site:
Buffet-Deck 15 - Cafe Caribe
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Violation:
The backflow prevention device for the countertop juice machine dispenser 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.:
19
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Site:
Buffet-Deck 15 - Cafe Caribe
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Violation:
The handles of a set of tongs were resting in a bowl of dry cereal. The dry cereal was removed.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Food Service General-Deck 15 - World Fresh Buffet - Soiled Drop-Off
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Violation:
Multiple soiled drop-off station cabinets were in disrepair, making these areas difficult to clean. Holes, cracks, water damage, and delaminated vinyl were in multiple areas.
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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. 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.
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Item No.:
38
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Site:
Galley-Deck 15 - World Fresh Buffet
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Violation:
Two wet mops in buckets of water were stored in the galley walkway.
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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.:
22
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Site:
Galley-Deck 14 - Warewashing Area
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Violation:
The flight-type warewash machine's water temperature gauge was not working. The water temperature registered at final rinse manifold was past the maximum gauge value of 240F, while the inspector's temperature measuring device registered 187F where the water enters the manifold.
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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.:
37
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Site:
Galley-Deck 14 - Warewashing Area
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Violation:
An excessive amount of condensate was exiting from the flight-type warewash machine's final rinse, wash, and auxiliary rinse compartments during active use. The condensate was collecting on the deckhead inside the hooded area and dripping on the top of the machine at the soiled end.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. 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.
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Item No.:
33
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Site:
Galley-Deck 14 - Warewashing Area
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Violation:
An excessive amount of condensate collected on the deckhead inside the flight-type warewash machine's hooded area during active use.
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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.:
22
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Site:
Galley-Deck 14 - Warewashing Area
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Violation:
An excessive amount of condensate was exiting from the flight-type warewash machine's final rinse, wash, and auxiliary rinse compartments during active use. Staff stated the doors were not fitted properly.
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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 14 - Warewashing Area
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Violation:
The auxiliary compartment curtains were coiled and in disrepair for the flight-type warewashing machine.
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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. 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.:
26
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Site:
Galley-Deck 6 - Pastry
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Violation:
The ice machine's water arm was rusted in the food-contact area.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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Site:
Galley-Deck 6 - Pastry Area
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Violation:
The ice machine's water arm was rusted in the food-contact area. It was replaced immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-Deck 6 - Hot Line Area
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Violation:
Five screws were missing in the heat lamp housing frames for the countertop heat lamp hot line area.
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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.
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Item No.:
26
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Site:
Galley-Deck 6 - Hot Line Area
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Violation:
The on/off switch area on three countertop heat lamps was soiled with more than a day's accumulation of food residue.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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