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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
For sailing #230301, the 24-hour acute gastroenteritis (AGE) log for 11 March 2023 listed the total passengers as 705 and the total crew as 547. On embarkation day, 01 March 2023, the total passengers were listed as 707 and total crew were 548.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Device and Assembly Log
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Violation:
The four International Shore Connection backflow prevention assemblies did not have a date of inspection. The last inspection was in 2020 prior to ship delivery.
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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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The main pool's beach fill level was insufficient, while only 50% of the pool was effectively skimming.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
15
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Site:
Provisions-Meat Freezer
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Violation:
For several boxes of fish, the packaging was torn or the lids were in disrepair. For all boxes, the inside items were protected with plastic and no food was impacted during the inspection.
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Recommendation:
Ensure food is safe and unadulterated. Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
20
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Site:
Galley-Deck 11 Laveranda
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Violation:
At the dishwashing station, three previously cleaned cutting boards were heavily stained, scored and beyond repair. They were removed and discarded.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Deck 11 Laveranda
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Violation:
A wood service cartused for food transportation was chipped and scored making this cart difficult to keep clean. Remediation began immediately.
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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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
24
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Site:
Pantry-Deck 11 Pool
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Violation:
The hoot-type glass washing machine for this bar registered final rinse manifold temperatures of 196F, 199F, and 201F. The final rinse plate surface temperatures met the minimum plate surface temperature of 160F. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 11 Laveranda
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Violation:
The final rinse manifold temperature for the glass washing machine registered final rinse manifold temperatures or 196F, 197F, and 199F using the inspectors thermocouple temperature measuring device with a 0.2 F accuracy . Creating an ineffective rinse procedure. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Other-Deck 11 Pool Grill
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Violation:
Two sanitizing clothes resting in their sanitizing solution were heavily soiled; however, the solution had the proper halogen concentration. The sanitizing buckets were removed immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Pantry-Deck 11 Pool
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Violation:
The ice machines water arm, evaporator housing frame, and ice thickness sensor was heavily soiled with black debris. The machine has a recirculating bath. Additionally, this machine serves the entire pool deck area as well as the pool grill.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 11 French Restaurant
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Violation:
The heat lamp housings for the hot service line were soiled with food debris. Cleaning began immediately. The area had been previously cleaned and not in service at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 11 Laveranda
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Violation:
At the dishwashing station, three previously cleaned cutting boards were heavily stained and scored. They were removed and discarded.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Deck 4 Pastry
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Violation:
Previously cleaned Ice cream mixing blades were stored unprotected. This pastry area was not open at the time of the inspection. Staff stated these items were cleaned and stored from the previous serving period.
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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:
Galley-Deck 4 Pastry
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Violation:
The bulkhead supporting two reach-in freezers was heavily soiled with condensation. The ventilation exhaust was properly working.
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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 4 Officers Mess
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Violation:
Two undercounter technical compartments below the coffee machine were soiled with water and food debris. Cleaning began immediately.
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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.:
44
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Site:
Potable Water-Backflow Prevention Device and Assembly Log
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Violation:
The four International Shore Connection backflow prevention assemblies did not have a date of inspection. The last inspection was in 2020 prior to ship delivery.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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