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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
On the voyage from 7 -23 October, a total of 4 crew members were deemed reportable AGE cases. The last crew member became ill after the 24-hour hour report was submitted but no additional 4- hour report was submitted prior to arrival in PEV. Documentation provided to the inspector showed an email from a corporate representation stating that a 4 hour report was not required because the first crew member became sick outside 15 days prior to the arrival in PEV. The ship's voyage started in San Francisco on 7 October and ended in Fort Lauderdale on 23 October.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 26 September, a passenger reported to the medical center with 7 episodes of vomiting and no other symptoms. The electronic medical database deemed this passenger a nonreportable case, but a medical center employee overrode this and made the passenger a reportable case.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The final AGE log for the voyage ending on 7 October stated that there were 8 reportable passengers and 0 reportable crew members. However, the 7 reportable passengers and 1 reportable crew member were listed on the AGE log. Staff could not explain why the reportable crew member listed correctly on the AGE log was not included correctly in the header information.
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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 cases of AGE; 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.:
02
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Site:
Medical-Close Contacts
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Violation:
Medical staff was asking reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates but it was not documented if they did not. In the previous five voyages, a total of 6 reportable crew members did not have this information documented
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Recommendation:
Document if a reportable crew member has additional immediate contacts.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The header information on the AGE log for the voyage ending on 6 November stated that there were 4 reportable passengers and 2 reportable crew members. However, the AGE log had 5 reportable passengers and 2 reportable crew members. Medical staff stated the information listed in the AGE log was correct. This correct information, 5 reportable passengers and 2 reportable crew members, was listed on the 24 hour report.
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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 cases of AGE; 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-Garbage Room
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Violation:
The hot and cold potable water lines for the food waste system were not striped blue or blue/green/blue before the backflow prevention device.
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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 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Sanitation
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Violation:
The sand filter media was replaced in the hydropool on 20 September, aft pool on 23 September, and forward pool on 14 September, but the cleaning and sanitizing of the filter housing was not documented.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool
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Violation:
The shepherd's hook for the hydropool did not reach the center of the pool plus two feet.
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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 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorder Charts
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Violation:
The charts used for both chlorine and pH on all the recreational water facilities were only scaled 0-10.
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Recommendation:
Ensure to use charts scaled to measure both pH (0-14) and chlorine (0-5 ppm for pools or 0-10 ppm for whirlpools or pools and whirlpools).
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Item No.:
13
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Site:
Food Service General-Top Chef Interactive Experience
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Violation:
Ship staff explained how at least once per cruise, they conduct an interactive experience with guests where two guests volunteer to cook with two sous chefs and other three passengers serve as judges by tasting the food prepared by the other passengers. Celebrity Cruise Lines submitted a variance request for this activity on 29 February 2016 for review by VSP. On 27 April 2016, VSP answered to the cruise line that under no circumstances this activity would be conducted as described. The cruise line replied on 29 April 2016 that the variance request would be reviewed and resubmitted to VSP. No other communication on this matter has taken place.
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Recommendation:
Do not conduct the Top Chef interactive guest experience until a variance has been approved by VSP.
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Item No.:
13
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Site:
Other-Deck 12 Locker
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|
Violation:
A number of violations were observed in this area, such as improper storage of galley service utensils and equipment, and storage of soiled galley service equipment.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Aft Hot Line
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|
Violation:
There was a container with an unidentified liquid on the food preparation counter. All food employees questioned and working at the station did not know what it was. Upon tasting by a chef, he stated it was soy milk. The milk was on time control according to the staff but there was no time control label. This was corrected.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Galley-Starboard Hot Line
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|
Violation:
There were two trays of shell eggs on the food preparation counter that were on time control according to the staff but had no time control label. The internal temperature of the eggs was 71F. Time control labels were placed.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
18
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Site:
Preparation Room-Thawing Room
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|
Violation:
Plastic containers of ready to eat Canadian bacon, smoked ham, and hot dogs were stored on racks directly below several plastic containers of raw meats. Staff repositioned the foods on the shelves to keep cooked items on top and raw below, based on cooking temperatures.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Galley-Mast Grill
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|
Violation:
There was no side protection for the sneeze guards. The distance between exposed food and where consumers were standing was less than 1 meter (40 inches). This was observed at the hot and cold counters.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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|
Site:
Buffet-Oceanview Cafe
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|
Violation:
During lunch service, two bowls had no serving utensils for passenger self-service.
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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:
Galley-Starboard Hot Line
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|
Violation:
During breakfast service, a long lint piece was on a serving spoon and while serving scramble eggs by a food employee, the lint piece was touching the egg. The lint piece was removed.
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|
Recommendation:
Ensure the serving spoon is free of foreign debris when serving food.
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Item No.:
19
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|
Site:
Galley-Aft Hot Line
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|
Violation:
There was a container with an unidentified liquid on the food preparation counter. All food employees questioned and working at the station did not know what it was. Upon tasting by a chef, he stated it was soy milk. The milk was on time control according to the staff but there was no time control label. This was corrected.
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|
Recommendation:
Ensure containers holding food or food ingredients that are 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.
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Item No.:
20
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Site:
Galley-Bakery
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|
Violation:
There were loose and protruding cloth fibers from the dough sheeter belt on the food contact surfaces. This was corrected.
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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; and (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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Preparation Room-
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|
Violation:
One of the two potato peelers had one slotted fastener in the food zone.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Pastry
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|
Violation:
The cloth dough sheeter belt had several old food stains on the food contact surfaces that indicated it was not easy to clean. Staff had a new belt to replace the old one.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Room Service-
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|
Violation:
The technical space for the undercounter refrigeration unit was heavily corroded and 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.
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Item No.:
21
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Site:
Galley-Mast Grill Pantry
|
|
Violation:
The technical space for the undercounter refrigeration unit was heavily corroded and difficult to clean. There were also two open voids where pipes penetrated the bulkhead. Staff closed one of the holes during the inspection.
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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-Pastry
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|
Violation:
The technical spaces for the three undercounter refrigeration units were heavily corroded and 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.
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Item No.:
22
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|
Site:
Pantry-Deck 6 Forward
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|
Violation:
Water was leaking from the undercounter glasswash machine in the pantry and pooling on the deck.
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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:
Other-Deck 12 Locker
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|
Violation:
There were several pieces of galley service equipment that were stored soiled and not taken to a warewash area. For example, (1) a bread toaster was stored soiled with accumulations of bread residues; (2) a large coffee dispenser was stored heavily soiled with coffee residues; (3) three smaller coffee dispensers were stored with soiled water inside; and (4) at least three bulk cereal dispensers were stored soiled with cereal residues.
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Recommendation:
Ensure soiled equipment is taken to warewashing after use.
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Item No.:
22
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Site:
Galley-Potwash
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|
Violation:
The potwash machine was leaking from underneath, making the deck in front, under and around heavily wet.
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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-Aft Hot Line
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|
Violation:
Two plastic tasting spoons were stored soiled along with other plastic tasting spoons. The spoons were soiled with splash debris and were not soiled from use. All the spoons were discarded.
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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
|
|
Site:
Galley-Bakery
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|
Violation:
The technical spaces of both proofing cabinets were heavily soiled with dust and flour.
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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:
Other-Deck 12 Locker
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|
Violation:
A number of galley utensils and chinaware, among other galley equipment, were stored in this locker in and out of original packaging. The locker had an open deckhead with pipes and ducts that were difficult to clean and soiled with dust. In addition, there was bulkhead insulation exposed that was difficult to clean. There were also at least two boxes of bowls stored directly on the deck.
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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.
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Item No.:
28
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Site:
Galley-Aft Hot Line
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|
Violation:
Two plastic tasting spoons were stored soiled along with other plastic tasting spoons. The spoons were soiled with splash debris and were not soiled from use. All the spoons were discarded.
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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.
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Item No.:
33
|
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Site:
Other-Deck 12 Locker
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|
Violation:
A number of galley utensils and chinaware, among other galley equipment, were stored in this locker in and out of original packaging. The locker had an open deckhead with pipes and ducts that were difficult to clean and soiled with dust. In addition, there was bulkhead insulation exposed that was difficult to clean. Staff stated that they will receive contractors to assess the locker and make it compliant for proper storage of galley equipment.
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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.
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Item No.:
33
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|
Site:
Bar-Cafe Al Bacio
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|
Violation:
The perforated panel sections of the deckhead above both espresso machines were soiled with accumulated dust.
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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:
Bar-Gelateria
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|
Violation:
The perforated panel sections of the deckhead above the back bar counter were soiled with accumulated dust.
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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
|
|
Site:
Preparation Room-Thawing Room
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|
Violation:
The condenser unit was covered by frosted ice.
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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
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
Water drops were falling from the deckhead to the deck in a few places inside walk-in refrigerator #31. No food appeared to be impacted.
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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.:
35
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was pooled under and around the in-use potwash machine. The machine was leaking water from underneath.
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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
|
|
Site:
Pantry-Deck 6 Forward
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|
Violation:
Water was leaking from the undercounter glasswash machine in the pantry and pooling on the deck.
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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.:
42
|
|
Site:
Children Area-Fun Factory
|
|
Violation:
Five small foam balls, which were not easily cleanable, were found in the area used for the 3-5 year olds. Also, new play kitchen equipment came with a small oven mitt that was made of cloth. Staff stated this oven mitt was cleaned once a week.
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|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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