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Item No.:
02
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Site:
Medical-Close Contact Follow-Up
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Violation:
The inspection team reviewed the three close-contact records for a crew member who reported to medical with AGE symptoms on 6 September 2024. During the initial review, there were no records of the 48-hour close-contact follow-up interviews. After leaving medical, the inspector was notified the records were located, and this record was verified at the end of the inspection.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
08
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Site:
Galley-Deck 9 - Preparation Area Portside
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Violation:
Approximately 1/4-inch of brown and white corrosion-like material accumulated and blocked the atmospheric vents of the backflow prevention device for the standing oven. Staff initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Other-Deck 6 - Aft Fan Room
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Violation:
Four soft-serve ice cream machines were stored in the deck 6 aft fan room. Staff stated the machines were used for spare parts and were not used for food service. The deckhead above the machines was not closed, exposing wiring directly above the machines. An open soda can and a pair of gloves was found in the left cold well of one of the machines. Additionally, the cold well was heavily soiled with a brown substance. The cold well of another machine was soiled with a brown and white substance.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
20
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Site:
Galley-Deck 3 - Bakery/Pastry Preparation Station Starboard
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Violation:
Condensate steadily dripped from the bottom of the lower combination oven and accumulated on the deck below. The combination oven's door was unable to fully close.
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Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 3 - Forward Preparation Line
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Violation:
The protective covering over the cords inside the back of the top wall-mounted salamander were severely frayed and damaged, exposing elements inside. These cords were covered in a black and brown grease-like accumulation. Staff initiated corrective action.
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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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 0 - Team Dining # 2
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Violation:
Two electrical cords inside the buffet's technical compartment were frayed and damaged, exposing internal elements. Grease and dust accumulated inside these difficult-to-clean 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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 9 - Beverage Station Portside
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Violation:
The grouting between the countertop and the ice dispenser was recessed. Food debris accumulated inside the difficult-to-clean surfaces. Staff initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 - Chef's Table Portside
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Violation:
The red silicone between the heating plate and the counter was peeling and in disrepair. Staff initiated corrective action.
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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 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.:
22
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Site:
Galley-Deck 0 - Warewashing Station
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Violation:
Gray water steadily dripped from the bottom of the rack-type warewashing machine's wash compartment and accumulated on the deck below. Staff initiated corrective action.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 9 - Potwash Station Portside
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Violation:
Following the wash cycle, a significant amount of gray water discharged from the hood-type warewashing machine. Discharged water overshot the drain and accumulated on the deck Staff continually mopped this area to remove.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Aft Warewashing Station Portside
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Violation:
The right, final rinse spray nozzle inside the rack-type warewashing machine was unable to produce a fan-like spray pattern. Staff initiated corrective action.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 3 - Bakery/Pastry Preparation Area Starboard
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Violation:
Grease accumulated on the large bolt inside the food-splash zone of the recently cleaned and sanitized deck-mounted mixer. Staff 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.:
26
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Site:
Galley-Deck 9 - Buffet Pantry
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Violation:
The counter-mounted deli slicer was soiled with a white food residue on the cutting blade's rear surface. Staff 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.:
26
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Site:
Pantry-6- Forward Portside (near Stateroom 6274)
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Violation:
The ice machine's splash shield and the top of the ice cuber panel were heavily soiled with black debris. Staff 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.:
26
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Site:
Pantry-7- Forward Starboard (near Stateroom 7266)
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Violation:
The ice machine's splash shield was soiled with black debris. Staff 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.:
26
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Site:
Other-Deck 6 - Aft Fan Room
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Violation:
An open soda can and a pair of gloves were discarded inside the left cold well of one of the soft-serve ice cream machines stored inside the deck 6 aft fan room. Additionally, food-contact surfaces inside the cold well were heavily soiled with a brown substance.
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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 9 - Beverage Station Portside
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Violation:
The grouting between the countertop and the ice dispenser was recessed. Food debris accumulated inside the difficult-to-clean surfaces. Staff 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.:
27
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Site:
Buffet-Deck 0 - Team Dining # 2
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Violation:
Grease and dust accumulated in the difficult-to-clean areas of the two damaged electrical cords inside the buffet's technical compartment. Staff 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.:
27
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Site:
Galley-Deck 3 - Forward Preparation Line
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Violation:
A brown grease-like residue accumulated in the difficult-to-clean surfaces of the damaged cords inside the top wall-mounted salamander unit. Staff 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.:
28
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Site:
Galley-Deck 9 - Buffet Pantry
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Violation:
Two recently cleaned and sanitized serving dishes were stored on the service counter upright and unprotected. Staff initiated corrective action.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 9 - Blue Iguana
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Violation:
Two stacks of bowls for customer service were stacked upright and unprotected at the end of the food preparation line. Staff initiated corrective action.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Other-Deck 6 - Aft Fan Room
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Violation:
Four soft-serve ice cream machines were stored in the deck 6 aft fan room. Staff stated these machines were used for spare parts and were not used for food service.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Other-Deck 6 - Aft Fan Room
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Violation:
Four soft-serve ice cream machines were stored in the deck 6 aft fan room with an open deckhead, exposing wiring above these machines. Staff stated the machines were used for spare parts and were not used for food service.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. 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.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The deck grouting was recessed, creating difficult-to-clean surfaces throughout multiple food service areas, including:
-Deck 9 Lido buffet pantry: The grouting between the aft deck and the floor drains.
-Deck 9 Lido galley food service elevators: The grouting between the deck and the floor drains.
-Deck 9 Lucky Bowl galley: The grouting between the deck and bulkhead juncture.
-Deck 3 main galley hot service line: The grouting between the deck and the floor drains.
-Deck 3 main galley food service elevators: The grouting between the forward deck and the floor drains.
-Deck 0 fish and poultry preparation room: The grouting between the deck and bulkhead by the preparation sink.
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Recommendation:
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.
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Item No.:
33
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Site:
Galley-Deck 3 - Forward Potwash Station Starboard
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Violation:
Food debris, dust, and a discarded plastic plate cover accumulated on the deck between the food digester and the bulkhead. Three cockroaches were on this deck.
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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.:
33
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Site:
Galley-Deck 3 - Bakery/Pastry Preparation Station Starboard
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Violation:
Dripping condensate from the bottom of the lower combination oven door accumulated on the deck. Staff initiated corrective action.
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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.:
35
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Site:
Galley-Deck 9 - Potwash Station Portside
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Violation:
A significant amount gray water discharged from the hood-type warewashing machine that was not directed towards the drain, and accumulated on the deck. Staff 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.:
35
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Site:
Galley-Deck 0 - Warewashing Station
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Violation:
Gray water dripping from the bottom of the conveyor type warewashing machine's wash compartment was not directed towards the drain and accumulated on the deck. Staff 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.:
36
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Site:
Provisions-Deck 0 - Room 6 and 7 Fish and Poultry Freezer
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Violation:
The light intensity along the left side of the walk-in freezer measured less than 110 lux. Boxes of frozen poultry were stored in this area.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 9 - Guy's Burgers
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Violation:
The light intensity at the flat-top grill measured less than 220 lux. The bulb in the fixture was burnt out. Staff initiated corrective action.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Food Service General-
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Violation:
Numerous insects were present throughout multiple food service areas, including:
-Deck 9 Lido salad bar station, forward: One housefly was on the buffet counter.
-Deck 9 Lido main buffet line, portside: One fruit fly was flying around the service area.
-Deck 9 Lido main buffet line, toaster station: One fruit fly was on the deck.
-Deck 9 Lido main buffet line, starboard side: One fruit fly was on the buffet counter.
-Deck 9 Lido buffet pantry: One housefly was on the portside preparation counter.
-Deck 3 main galley aft warewashing area, portside: One infant cockroach was on the bulkhead next to the food digester.
-Deck 3 main galley aft preparation area: One cockroach was on the hot preparation counter.
-Deck 3 main galley forward potwash station, starboard: Three cockroaches were on the deck between the food digester and the bulkhead.
-Deck 0 crew galley warewashing area: One fruit fly was flying around the conveyor-type warewashing machine.
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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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Item No.:
43
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Site:
Ventilation-Deck 6 - Aft Fan Room
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Violation:
Air handling units 1.6.3 and 1.6.1 were heavily soiled with white debris, with excessive accumulation of white debris on the droplet separator. Staff stated the units were cleaned every 6 months.
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Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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