Inspection Detail Report

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Cruise Ship: Disney Fantasy

Cruise Line: Disney Cruise Lines

Inspection Date: 03/30/2016

Inspection Score: 100

This cruise ship inspection report lists the deficiencies found during the inspection. Additional information corresponding to each item number is available in the lastest editions of the CDC VSP Operational Manual.

View/Print Summary Report | View/Print Corrective Action Statement

Item No.: 11

Site: Medical-Crew Gastrointestinal (GI) Illness Reporting

Violation: An engine wiper who experienced GI illness symptom onset on 6 March at 9:30 am ate lunch in the crew mess before reporting to the medical facility at 1:22 pm the same day.

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.

Item No.: 16

Site: Galley-Cabanas Hot Galley

Violation: Two hotel pans of scrambled eggs on the preparation counter were not each individually labeled with a time control discard label. One time control discard label was set on the counter in front of both hotel pans.

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.

Item No.: 17

Site: Provisions-Fish Certification

Violation: The 8 February letter to certify freezing and parasite destruction specified freezing after processing to less than 31 °C and storage before distribution below 20 °C for 45 days.

Recommendation: If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.

Item No.: 19

Site: Bar-Cove Bar

Violation: The lid for the ice well was not closed. The bar was open during the inspection, but the bartender was not actively using the ice well.

Recommendation: Protect food from contamination by storing the food: (1) Covered or otherwise protected.

Item No.: 19

Site: Bar-Cabanas Bar

Violation: The lid for the ice well was not closed. The bar was open during the inspection, but the bartender was not actively using the ice well.

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; and (4) At least 15 centimeters (6 inches) above the deck.

Item No.: 22

Site: Galley-Cabanas Potwash

Violation: The mechanical potwash machine had been out-of-order since the morning of the inspection.

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.

Item No.: 26

Site: Buffet-Port Beverage Station (Outdoor)

Violation: The underside of the stainless steel lid cover for the ice well in the right soda dispensing station had an accumulation of black debris.

Recommendation: Ensure food contact surfaces of equipment and utensils are clean to sight and touch.

Item No.: 27

Site: Galley-Cabanas Hot Galley

Violation: The top of the hot trolley on time control stored next to the blast chiller was heavily soiled with food debris.

Recommendation: Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.

Item No.: 39

Site: Provisions-Buffet Preparation

Violation: One live fruit fly was observed on the deckhead above the aft preparation counter. Staff destroyed the fly during the inspection.

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.

*Inspections scores of 85 or lower are NOT satisfactory