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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) 72-Hour Food and Beverage Questionnaire
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Violation:
The voyage number was missing on the 72-Hour Food and Beverage Questionnaire for a reportable AGE crew case dated 13 November 2025.
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Recommendation:
Maintain the following records on the vessel for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) 72-hour self-administered questionnaires.
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Item No.:
21
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Site:
Galley-Deck 5 Eden Cafe
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Violation:
The ambient temperature measuring device was stored in the undercounter refrigerator in the cabinet closest to the cooling device and not in the warmest part of the refrigerator.
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Recommendation:
Ensure temperature-measuring devices are easily readable and conform to the following guidelines: (1) In a mechanically refrigerated food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of the unit.
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Item No.:
21
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Site:
Buffet-Deck 14 Oceanview Cafe Bakery
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Violation:
The undercounter cabinet doors below the bread displays were in disrepair around the doorknobs which created a rough and 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. 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.:
22
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Site:
Galley-Deck 15 Retreat Lounge Pantry
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Violation:
Soiled kitchenware was loaded into a rack in the hood-type warewash machine in a position which prevented an unobstructed spray during all cycles.
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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.:
26
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Site:
Galley-Deck 3 Tuscan
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Violation:
The juice machine had two nozzles soiled with old juice residue. The area was not in operation and equipment had been previously cleaned and sanitized.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
27
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Site:
Galley-Deck 14 Mast Grill
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Violation:
The grooved grill's grease chute was soiled with old food debris. The area was not in operation and had been previously cleaned and sanitized.
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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.:
29
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Site:
Preparation Room-Deck 1 Seafood
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Violation:
The water temperature measured 124F at the handwashing sink. The user could not adjust the water temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 3 Tuscan
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Violation:
The water temperature measured 127F at the handwashing sink. The user could not adjust the water temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 14 Oceanview Cafe Warewash
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Violation:
A deck tile below the middle section of the clean utensil sorting counter was cracked and in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Pantry-Deck 14 Il Secondo Bacio
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Violation:
One fruit fly flew out of the pantry when the door was opened.
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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:
Galley-Deck 4 Bakery
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Violation:
One small fly was near the bakery workstation.
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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:
Galley-Deck 3 Tuscan
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Violation:
One small fly was by the coffee machine station.
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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.:
40
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Site:
Integrated Pest Management-Incoming Provisions
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Violation:
Five entries on the 1 November 2025 Incoming Provision Shipment Inspection Log did not have an annotation in the 'Pest Found' column. The items were marked as accepted.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Ensure a record of these inspections is available for review during inspections.
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