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Item No.:
01
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Site:
Medical-24-Hour Report Crew Count
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Violation:
The 24-hour report submitted prior to the 6 July 2025 arrival in Miami, FL did not match the crew count from the beginning of the voyage. The 24-hour report stated 1,602 crew; however, the manifest from the beginning of the voyage identified 1,603 crew. Medical staff identified one crew member had disembarked.
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Recommendation:
Ensure the AGE report contains the following: Total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Galley-Deck 6 - Dishwash Area
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Violation:
The atmospheric vacuum breaker at the soap dispenser was rusted and in poor condition.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log stated all 37 testable reduced pressure zone assembly backflow prevention devices were tested in August 2023 by a shoreside contractor. Additionally, all 37 testable devices were not tested again until October 2024, missing the annual test expectation by two months and one day. Staff stated their calibration device was damaged and not onboard at the expected annual testing date.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Pantry-16 - Housekeeping Pantry
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Violation:
The backflow prevention device for the ice machine's water filter on the potable water line 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.:
08
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Site:
Potable Water-Deck 0 - Garbage Room
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Violation:
The backflow prevention device for sorting table #1 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.:
08
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Site:
Potable Water-Engine Room - Cross-Connection Control Log
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Violation:
Two backflow prevention devices for removed equipment in the garbage room were listed in the cross-connection control log. Staff updated the log during the inspection.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room - Reverse Osmosis Units
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Violation:
The permeate lines directed to the potable water system were not stripped blue/gray/blue as they exited the reverse osmosis units.
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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 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 at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
A nonfood employee reported onset of acute gastroenteritis (AGE) illness symptoms on 2 July 2025 at 2000, but did not report to the medical center until 3 July at 1700. This crew member did not work while symptomatic, and denied eating inside the crew mess.
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Recommendation:
When nonfood employees 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. Maintain records for 1 year and make them available for review during inspections.
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Item No.:
19
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Site:
Buffet-Deck 16 - Portside Morning Deli Station
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Violation:
Only one serving utensil was provided for both the tray of sliced tomatoes and the tray of shredded lettuce. Crew initiated corrective action.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Preparation Room-Walk-In Refrigerator
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Violation:
A container of beef trimmings was not covered.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 6 - Taste and Savor Restaurants
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Violation:
Some waiter station doors were loose from the hinges, causing the doors to be misaligned.
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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:
Dining Room-Deck 6 - Teppanyaki
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Violation:
At the entrance of some teppanyaki stations, the underside stainless steel frames on the left and right sides had sharp edges.
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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 6 - Beverage Station (Portside)
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Violation:
The thermometer inside the bulk milk dispenser measured the ambient air as 50-55F. The external temperature gauge read 38F and the inspector's thermometer measured 41F.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use. Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 6 - Room Service
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Violation:
One of the transportation carts had a loose handle which created a gap.
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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 6 - Soup Station
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Violation:
The silicone on the back of the left soup kettle's black, round handle was loose which created a difficult to clean surface.
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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.
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Item No.:
21
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
The silicone on the back of the left soup kettle's black, round handle was loose which created a difficult to clean surface.
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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.
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Item No.:
21
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Site:
Bar-Deck 17 - Spice H20
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Violation:
The back counter had cracks along the shelf coving making this area difficult to clean.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 8 - Food Republic - Starboard Show Galley
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Violation:
The silicone above the top doors of the four-door reach-in refrigeration unit was peeling and missing which created a difficult to clean surface.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 15 - Hot Preparation Area
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Violation:
Excessive steam exited the deck-mounted oven and condensed on the deckhead above. Condensate dripped from the deckhead and pooled on the deck in front of the oven. Though the ventilation system was operational, the vent for the oven was not directed towards the duct. Crew initiated corrective action.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Dining Room-Deck 16 - Garden Cafe - Starboard/Aft Seating Area
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Violation:
During breakfast service, six dishes soiled with food debris were stored on the aft window ledge. Crew were using this as a soiled landing area since the mobile soiled item cart was overloaded. Crew initiated corrective action.
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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 necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 16 - Scullery
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Violation:
Liquid steadily dripped from the bottom of the conveyor-type warewashing machine's final sanitizing rinse compartment and pooled on the deck below.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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.:
27
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Site:
Bar-Deck 17 - Spice H20
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Violation:
The cables attached to the back areas of both bulkhead-mounted televisions were heavily soiled with ocean salt. Cleaning began immediately.
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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 17 - Haven
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Violation:
Liquid steadily dripped from the technical compartment above reach-in refrigeration unit #18 20101 and pooled inside the bottom of the compartment.
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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 17 - Haven
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Violation:
More than a day's accumulation of dust and food debris accumulated inside the sliding window track of the reach-in glass-door refrigeration unit. Crew initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 16 - Portside/Aft Buffet Line
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Violation:
White residue and dust accumulated inside the gap between the top coolant line and the bulkhead.
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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:
Galley-Deck 16 - Scullery
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Violation:
Liquid pooled on the deck below the conveyor-type warewashing machine's final sanitizing rinse compartment.
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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:
Buffet-Deck 16 - Portside/Aft Buffet Line
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Violation:
The grommet between the top coolant line and the bulkhead was detached, creating a difficult to clean space. White residue and dust accumulated inside the gap. Crew initiated corrective action.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 6 - Pastry
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Violation:
Deck tile grout was missing or recessed in front of the deck mixers and the undercounter dishwash machine.
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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 - Dishwash Area
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Violation:
Condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the glasswash machine. Condensate dripped onto the machine's soap dispenser and into the deck scupper.
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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 15 - Hot Preparation Area
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Violation:
Condensate formed on the deckhead above the deck-mounted oven and water pooled on the deck in front of the oven.
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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.:
34
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Site:
Galley-Deck 5 - Entrance to Galley
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Violation:
The handwashing station bucket fill tap was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 5
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Violation:
The light intensity measured less than 220 lux at the handwashing station on the clean side of the dishwash machine.
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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.:
36
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Site:
Preparation Room-Poultry
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Violation:
The light intensity measured less than 220 lux at the handwashing station.
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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.:
36
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Site:
Bar-Deck 17 - Spice H20
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Violation:
The light intensity could not reach 110 lux around the two back bulkhead-mounted televisions.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Deck 6 - Dishwash Area
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Violation:
Condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the glasswash machine. Condensate dripped onto the machine's soap dispenser and into the deck scupper.
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Recommendation:
Ensure all food preparation, warewashing, 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 remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Buffet-Deck 15 - Hot Preparation Area
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Violation:
Excessive steam exited the deck-mounted oven and condensed on the deckhead above. Condensate dripped from the deckhead and pooled on the deck in front of the oven. Though the ventilation system was operational, the vent for the oven was not directed towards the duct.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The large vegetable slicer had not been used since the pandemic.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Integrated Pest Management
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Violation:
Pests were observed in the following areas:
Deck 16: Garden Caf Midship/Aft Buffet Line: One fruit fly was on the bulkhead above the waiter station.
Deck 16: Garden Caf Portside Pastry Line: One fruit fly was near the bulkhead-mounted microwave.
Deck 16: Garden Caf Portside Pastry Line: One fruit fly was above the crew handwashing sink.
Deck 15: Lido Galley: One fruit fly was near previously cleaned and sanitized utensils and equipment on the storage rack.
Crew initiated corrective action.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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